Breville the Sous Chef 12 Livret D'instructions page 8

Food Processing Guide
For more information about preparation of food and how to process, refer to basic
processing techniques. For specific recipes, refer to the recipe section.
FOOD BLADE TYPE
S-blade
Avocado
Use: Guacamole
Beets (cooked)
S-blade
Butternut Squash Use Butternut squash
soup
Cabbage / Lettuce
S-blade
Carrot
Use: Vegetable soup
S-blade
Cauliflower (cooked)
Use: Cauliflower soup
S-blade
Celery
Use: Vegetable soup
S-blade
Eggplant
Use: Accompaniment,
soups
S-blade
Herbs
Use: Seasoning or pesto
S-blade
Leeks
Use: Cooked for soups
S-blade
Onion
Use: Soups, sauces
Potatoes
S-blade
Potatoes (cooked)
Use: Mash potato
S-blade
Tomatoes
Use: Salsa
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ADJUSTABLE SLICING RECOMMENDED
DISC THICKNESS DISC TYPE
2–5
Shredder
2–5
Use: Salad
Thin 1–2 and med 2–3 Shredder
Use: Accompaniment Use: Salad
Shredder
0–5
Use: Salad
Thin 1-2 med 2-3
Use: Salad
2–5
Use: Grilled eggplant
2–5
Use: Vegetable soup
0–5
Use: Salad
0.3–6 Shredder
Use: Potato au Gratin Use: hash browns
2–5
Use: sandwich filling,
caprese salad, tomato
relish
FOOD BLADE TYPE
S-blade
Apple / Pear
Use: Apple sauce
Apple / Pear S-blade
(cooked) Use: Baby food
S-blade
Dried Fruit Use: Fruit salad, dessert
sauce
S-blade
Batters Use: Cakes, pancake,
waffle batter
S-blade
Breadcrumbs Use: Coatings,
breadcrumb stuffing
Cheese
S-blade
Chocolate Use: Chocolate
ganache
S-blade
Doughs
Use: Bread, pizza, pastry
Eggs (whole or S-blade
yolks) Use: Mayonnaise
S-blade
Meat (raw) Use: Meatloaf, burgers,
meatballs
S-blade
Meat (cooked) Use: Sandwich fillings,
pate, baby food
Meat (deli)
ADJUSTABLE SLICING RECOMMENDED
DISC THICKNESS DISC TYPE
2–5
Use: Apple pie
4–6
Use: Fruit salad
Shredder - coarse
2–5
or fine
Use: Garnish,
Use: Grated cheese
sandwich fillings
for pizza
Shredder -
Coarse or fine
Use: Dessert
decoration
1–6
Use: Sandwiches,
antipasto, pizza toppings
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