Breville the Sous Chef 12 Plus Mode D'emploi page 16

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
Avocado
Beets (cooked)
Butternut Squash
Cabbage / Lettuce
Carrot
Cauliflower (cooked)
Celery
Eggplant
Herbs
Leeks
Onion
Potatoes
Potatoes (cooked)
Tomatoes
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BlAde tyPe
S-blade or mini
Use: Guacamole
S-blade
Use Butternut Squash
soup
S-blade or mini
Use: Vegetable soup
S-blade or mini
Use: Cauliflower soup
S-blade or mini
Use: Vegetable soup
S-blade or mini
Use: Accompaniment,
soups
S-blade or mini
Use: Seasoning or pesto
S-blade
Use: Cooked for soups
S-blade or mini
Use: Soups, sauces
S-blade or mini
Use: Mash potato
S-blade or mini
Use: Salsa
AdJUstABle slIcInG
dIsc tHIcKness
2–5
2–5
Thin 1–2 and med 2–3
Use: Accompaniment
0–5
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
Use: Potato au Gratin
2–5
Use: sandwich filling,
caprese salad, tomato
relish
recommended
dIsc tyPe
Shredder
Use: Salad
Shredder
Use: Salad
Shredder
Use: Salad
Shredder
Use: hash browns