The limited warranty for the Breville Sous Chef Food Processor can be found at this PDF link.

• The spindle must be used every time the discs and blades are used in the food processor.
• If the large food pusher is not lowered far enough into the feed chute, the processor will not activate. This is normal and a safety feature to prevent overloading or accidental starting of the processor.
• The chute is labeled with a ‘MAX CHUTE FILL’ graphic, showing the maximum that the feed chute should be filled with food in order to ensure that the pusher can be lowered enough to allow the processor to activate.
• If the Overload Protection is engaged, unplug the processor for at least 30 minutes to allow it to cool down before resuming food processing.
• Some stiff mixtures, such as bread dough, may cause the blades to rotate more slowly than normal. If this should happen, do not process for more then 1 minute at a time.

Bowl and Lid

• Due to the interlock components, do not immerse the bowl in water for long periods and only wash in the dishwasher infrequently and only on the top shelf.
• Rinse most of the ingredients from the bowl and lid immediately after use.
• Hand wash in warm soapy water. Rinse and dry thoroughly.

Accessories

• The blades and discs are very sharp and caution should always be used.
• The blades and discs can be washed in the dishwasher, on the top shelf only.
• Due to the sharpness of the blades and discs, it is recommended that washing only happen with a soft brush or the spatula that comes included in the food processor.
• The spatula can be washed in the dishwasher on the top shelf only.
• The spatula can also be washed by hand in warm soapy water. Always rinse food off the spatula immediately after use to make the cleaning much simpler and easier.

Cleaning and Storage Tips

The motor base should only ever be cleaned with a soft damp cloth then thoroughly dried before storage.
• Do not use harsh or abrasive scouring pads or cleansers on the processor as these can scratch surfaces.
• Food stains and odors can be removed by pouring soapy water into the processing bowl to the ‘MAX LIQUID’ mark. Allow the water to soak for 5 minutes in the bowl then wash with mild detergent and dry thoroughly.
• Store the blades and discs inside the storage kit to help keep the blades from being damaged.
• Do not store the discs or blades in drawers with other utensils as these can nick and mar the cutting surfaces.

General Tips

Controlling the Ingredients

• Small Ingredients – When processing long thin foods such as carrots, cucumbers or zucchini, use the small feed chute to help prevent the food from tipping over during slicing.
• Larger Ingredients – The large chute can be packed to fill the width of the chute completely. The food should fit snugly so that it is supported in an upright position but not so tight that the food could be prevented from moving down the chute.
• Medium Ingredients – The medium chute is for those ‘in between’ items that are not too large and not too slender. Having a space more contoured to those ‘middle’ food items allows for better control when processing.
• Pressure – Do not force food down the chute as this can damage the discs and blades. Light pressure for soft foods such as tomatoes and bananas, medium pressure for firmer foods such as potatoes and apples, and firm pressure for harder foods such as salami and Parmesan cheese.
• Round food – In order to insure that the most even slices and smoothest processing occurs, round foods may need to have one end trimmed in order to have them sitting evenly in the food chute.
• Long food – Long foods can be handled in two ways. Cutting them cross-sectioned will give circular results that are almost ‘chip’ like. Cutting them length wise will give ribbon like results.
• Leafy vegetables – Cut cabbage into wedges to process. For lettuce, separate the leaves, roll them up and pack them vertically into the feed chute.
• Cheese – Cheeses need to us most of the rules from above. Some cheeses are harder and will need firm pressure, some are very soft and should actually be put into the freezer for approximately 10 minutes prior to processing to firm them up or they run the risk of jamming the blades. However, no more then 10 minutes or it runs the risk of being too hard and damaging the blades or discs when being processed. Some will be round wheels and will need to be trimmed and some can be wedges that can be stacked in the feed chute wide end to narrow end to fill the chute completely. It’s important to assess the cheese prior to processing to make sure the correct preparation steps are taken.

Tips for Every Use.

• When processing herbs, garlic, deli meats or vegetables, the harder or more dense the food item, the smaller they should be cut prior to processing.
• Always place the spindle into the bowl first, followed by the blade or disc. Add the food items last.
• If combining both dry and liquid ingredients, do not fill above the ‘MAX LIQUID’ mark on the processing bowl.
• Always pack the chute from left to right.

Using the Accessories

The Micro-serrated S-Blade™

Chopping with the S-Blade™.

• Raw fruits, vegetables and cooked meats. – Cut food into 1 inch cubes and process no more then 6 cups at a time. The PULSE button can be used for 1 or 2 second intervals until the food is chopped to the desired consistency.
• Raw Meat, Chicken and Fish. – Cut the food into 1 inch cubes and chill for a short time in the freezer until firm as this will assist the blades in cutting more easily. Process no more than 2 &1/4 pounds of raw meat at the time and for no more than 30 seconds at a time using the START/PAUSE and PULSE buttons.
• Garlic, chili and ginger. – Peel garlic cloves and process them whole. Leave chilies whole and seeds can be removed for a milder taste. Peel and cut ginger into 1 inch cubes. For more solid herbs, cut into 1/2 to 1 inch cubes. Process these items using the PULSE button as 1 – 2 second intervals.
• Leafy herbs. – Thoroughly wash and dry the herbs and remove any coarse stems. Process no more then 2 bunches of herbs (approximately 4 cups) at one time using the PULSE button at 1 – 2 second intervals.
• Nuts. – Process no more then 4 & 1/2 cups of shelled nuts at one time using the PULSE button at 1 – 2 second intervals.
• Dried Fruits. – Place dried fruit in the freezer for 10 minutes before processing to prevent the fruit from sticking to the blades. Process no more then 2 cups at a time using the PULSE button at 1 – 2 second intervals. We do not recommend chopping large dried fruit such as dates and figs.
• Soft Bread Crumbs. – Break stale bread into chucks and process no more than 4 to 6 slices at a time using the PULSE button at 1 – 2 second intervals. The bread must be stale as soft fresh bread will stick to the blades and make processing impossible.
• Dried Bread Crumbs. – Tear bread into chucks and toast in the oven until golden and crisp, do not over brown. Process no more then 4 – 6 slices at a time using the PULSE button as 1 – 2 second intervals.
• Cookie Crumbs. – Break cookies into quarters and add in no more then 8 oz. of cookies. Process with the PULSE button at 1 – 2 second intervals. Do not process very hard cookies as these may damage the blades.

Puréeing with the S-Blade™.

• Baby Food. – Trim and cut cooked vegetables and cooked meat into 1 inch cubes. Process no more then 6 cups at a time using the START/PAUSE button at even intervals until the food is pureed smoothly.
• Peanut Butter. – Process no more then 4½ cups of shelled nuts at a time using the START/PAUSE button until chopped to the desired consistency.

Mixing with the S-Blade™

• Butter Cake and Cookie Dough. – Place sugar and softened, chopped, butter into processing bowl. Process using the START/PAUSE button until mixture is creamed then add eggs while motor is running, one at a time, through the small feed chute. Take off lid and add in liquid and dry ingredients to the mixture, replace the lid, and use the PULSE button until all ingredients are folded in evenly. Add in chocolate chips, nuts, dried fruit, etc after the main mixture is done and use the PULSE button until the additions are evenly folded in.
• Quick-mix Cakes and Batters. – Place all ingredients into the processing bowl starting with liquids and not exceeding the MAX LIQUID mark. Process using the PULSE button until folded evenly
• Pastry Dough – Place flour and chilled, cubed butter into the processing bowl. Do not process more then 2 cups of flour using the START/PAUSE button until the butter is absorbed into the flour. Steadily add in liquid through the small feed chute with the motor still running and until the mixture forms a ball.

The Dough Blade.

• Bread or Pizza Dough. – Place all dry ingredients into the processing bowl including the active dry yeast.
• Do not process more then 5 cups of four. Process using the START/PAUSE button.
• Steadily add liquid, including oil, through the small feed chute with the motor running until the mixture forms a soft dough ball, approximately 45 to 60 seconds. Transfer to floured surface for further kneading by hand.
• If processing more than two recipes of dough ingredients, allow the base to cool for a few minutes between batches.

The Discs.

• Adjustable Slicing Disc. – The adjustable slicing disc can vary the thickness of slices from 0.3mm to 8mm.
• To adjust the height, grasp the outer edge of the disc in one hand and turn the adjustment dial on the underside with the other hand.

• Reversible Grater and Shredder. – The disc can be used on either side; the ‘top’ facing up or the ‘bottom’ facing up depending on the thickness of the grating or shredding desired.
• For coarser, thicker results, the larger holes should be facing up and for finer, thinner results, the small holes should be facing up.

Food Processing Guide