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27
PAge heAder.....
BASIC FOOd PROCESSING TECHNIQUES
Egg whites Egg white foam
NOTE
When using the emulsifying disc,
insert the disc into the processing
bowl before adding ingredients.
Milkshakes
Place milk, flavorings and ice-cream into the
processing bowl and using the emulsifying
disc, process using START/PAUSE button
until frothy. To reduce the risk of leaks,
do not use more than 3¼ cups of liquid
when processing Milkshakes using the
emulsifying disc.’
Whipped cream
Place 2½ cups (600ml) well-chilled cream
into the processing bowl and using the
emulsifying disc, process using the PULSE
button until whipped to desired consistency.
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Using the emulsifying disc, place a
minimum of 6 egg yolks or 4 whole eggs
into the processing bowl with seasonings
and vinegar. Process using START/PAUSE
button until mixture is light and creamy
(about 2 minutes).
For Mayonnaise: using the S Blade
™
,
with the motor running, slowly add oil
through the small feed chute until mixed to
desired consistency.
Do not exceed LIQUID MAX level.
For Hollandaise or Bearnaise: using the
emulsifying disc, with the motor running,
slowly add warm, melted butter through
the small feed chute until mixed to
desired consistency.
Do not exceed LIQUID MAX level.
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