Breville the Paradice 16 Manual De Instrucciones página 18

Tips
Tips listed below are suggestions only. For more detailed instructions, refer to specific recipes
provided online at www.breville.com
ACCESSORY ACTION
S blade
Chop
Mince /
Ground Meat
Puree / Blend
Mix
Dough Blade
Knead
Adjustable
Slice
Slicer Disk
Reversible
Coarse & Fine
Shred
Shredding Disk
French Fries
French Fry
Cut
Disk
18
TYPES OF
INGREDIENTS / DISHES
•
Raw fruits and vegetables
•
Raw or cooked meats and fish
•
Fresh herbs
•
Breadcrumbs
•
Nuts
•
Dried fruits
•
Raw and cooked proteins
•
Cooked fruit and vegetables
•
Sauces
•
Batters
•
Pesto
•
Compound butters
•
Bread and pizza doughs
•
Raw foods and vegetables
•
Salamis and deli meats
•
Cheeses
•
Fruits and vegetables such as
apples, potatoes, and cabbage
•
Potatoes
•
Sweet Potato
•
Carrots
TIPS
•
Trim and cut food into 1-inch (2.5cm) cubes
before processing.
•
Trim and cut food into 1-inch (2.5cm) cubes
before processing.
•
For best results, freeze proteins for 30 minutes.
•
Trim excess fats and sinew.
•
Allow food to cool before pureeing or blending.
•
For batters, use PULSE button until mixed
evenly. Do not over process.
•
Add liquid through small feed chute whilst
the motor is running to incorporate.
•
Recommended maximum flour capacities:
US / Canada: 2.0 lb / 900 g
Mexico: 1.6 lb / 750 g
•
Place ingredients vertically on the left side of
appropriate sized feed chute to minimize tilting.
•
For deli meats like salami or pepperoni, trim one
end and process one at a time.
•
For best results, freeze softer cheeses for
45 minutes before grating.
NOTE
Grating soft white cheeses such as fresh
mozzarella is not recommended.
•
Remove the rind from hard cheeses before
grating.
•
Lay ingredients horizontally in large feed chute
to maximize length.
•
For potatoes and softer produce, use the large
feed chute to maximize length; however, for
best results on harder, fibrous produce, use the
medium chute for more control.