Related Manuals for Breville BEM400 - MANUEL 2
Summary of Contents for Breville BEM400 - MANUEL 2
- Page 1 Instructions & Recipes to suit all BEM400 models BEM400_BEM400S_BOOKLET.indd 1 12/6/08 3:06:37 PM...
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Page 2: Table Of Contents
Assembly and operation of your Congratulations Breville Wizz™ Mix Professional Care, cleaning and storage Measuring and weighing on the purchase of your new Breville Wizz™ Mix Professional Cooking information Hints and tips The vital ingredients — bread The vital ingredients — cake and pastry Recipes BEM400_BEM400S_BOOKLET.indd 2-3... -
Page 3: Breville Recommends Safety First
Breville recommends safety first Important safeguards for all electrical appliances We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: • Fully unwind the cord before use. • Any maintenance other than cleaning should be Important safeguards for your Breville Wizz™ Mix Professional performed at an authorised Breville Service Centre. • Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted. • This appliance is for household use only. Do not use this appliance for anything other than its • The appliance is not intended for use by young • Carefully read all instructions before operating and • Should an object such as a spoon or spatula fall intended use. Do not use in moving vehicles children or infirm persons without supervision. -
Page 4: Know Your Breville Wizz™ Mix Professional
Mix Professional secure and 3. Insert the mixing bowl into the bowl locking cloth. Rinse and dry thoroughly. The bowl and the stable during operation recess of the mixer stand and turn clockwise attachments may be washed in the dishwasher. until the bowl locks securely into place. When first using your Breville Wizz™ Mix Professional, you may notice an odour coming from the motor. This is normal and will dissipate with use. Bowl locking recess The bowl locking recess Note allows the bowl to be securely... - Page 5 Assembly and operation of your Wizz™ Mix Professional continued Attaching the Beater, Dough Hook Operating the Mixer 10. If necessary, stop the mixer during operation and 1. Remove the mixing bowl from the indented or Whisk scrape any food mixture down the sides of the bowl locking recess of the Mixer stand and turn . Ensure the speed control dial is set to the mixing bowl with a spatula. anti-clockwise until the bowl releases. Use a . Ensure the Mixer motor head is in the raised ‘0 – Stand By’ position, plug the cord into a soft plastic spatula to remove mixture from the open position. Align the groove in the top of 30/0v power outlet and switch the power mixing bowl. Always turn the Wizz™ Mix Professional off if the beater, dough hook or whisk with the locking ‘ON’ at the power outlet.
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Page 6: Care, Cleaning And Storage
Care, cleaning and storage Measuring and weighing Cleaning after use Storage Care should be taken when weighing and measuring ingredients to achieve accuracy and consistency. Recipes in this instruction book have been developed using Australian metric weights and measurements. Your Breville Wizz™ Mix Professional should be kept 1. Always ensure the speed control dial is in the in a convenient position on your kitchen bench top ‘0 – Stand By’ position, the mixer is switched Australian metric measurements or in an accessible cupboard. off at the power outlet and the power cord 1 teaspoon is unplugged. Always ensure the speed control dial is in the 1 tablespoon ‘0 – Stand By’ position, the mixer is switched off at . Remove the beater, dough hook or whisk and 1 cup the power point and the power cord is unplugged. mixing bowl from the mixer. Follow instructions in ‘Assembly and operation of your Wizz™ Mix Store the mixing bowl in the bowl locking recess For New Zealand customers — New Zealand metric measurements Professional’ on page , referring to... -
Page 7: Cooking Information
Cooking information Hints and tips The following oven temperature settings are included as a guide. These settings may need to be adjusted to For better bread making Sponging yeast suit the individual oven. • Do check the ingredients and read the recipe • Instant active dried yeast is used in the recipes in before starting to bake. this book however fresh or compressed yeast can Thermostat Settings be substituted, if required, for specific flavour or • Do measure ingredients accurately — weighed Electric Gas Mark Description of oven temperatures religious dietary requirements. measurements are more accurate than °C °F °C °F volume measurements. • Fresh or compressed yeast needs to be ‘sponged’ Very slow (fermentation started) before adding to the •... -
Page 8: Hints And Tips
Hints and tips The vital ingredients continued For better baking • Avoid stretching pastry when rolling out as it will For bread making Wholemeal wheat flour contains the bran, germ and shrink when baking. Use light, even strokes in flour of the wheat grain. Although breads baked with • Check the ingredients and read the recipe before Flour is the most important ingredient used for bread one direction and avoid pressing down hard on this type of flour will be higher in fibre, the loaf may starting to bake. making. It provides food for the yeast and gives the rolling pin. Where possible, rest pastry in the be heavier in texture. Lighter textured bread can be structure to the loaf. When mixed with liquid, the • Weigh and measure ingredients correctly. refrigerator before baking. achieved by replacing 1 cup of wholemeal flour with protein in the flour starts to form gluten. Gluten is • Variations may occur in raw ingredients used white bread flour. • Eggs should be at room temperature to give better a network of elastic strands that interlock to trap so adjust other ingredients and baking times Rye flour, popular for bread making, is low in volume when whipping the gases produced by yeast. This process increases if required. - Page 9 The vital ingredients continued ‘Lowan’ brand Bread Improver was used in the Yeast is used as the raising agent for the breads Water from the tap is used in all bread recipes. If recipes requiring this ingredient. A simple bread and requires liquid, sugar and warmth to grow and using water in cold climates or from the refrigerator, improver can be a crushed unflavoured 0mg rise. Dried yeast has been used in the recipes in this allow water to come to room temperature. Extremes vitamin C tablet added to the dry ingredients. instruction book where appropriate. Before using of hot or cold water will prevent the yeast activating. dried yeast always check the use by date, as stale Sugar provides sweetness and flavour, browns the Eggs can be used in some bread recipes and provide yeast will prevent the bread from rising. crust and produces food for the yeast. White sugar, liquid, aid rising and increase the nutritional value ‘Tandaco’ brand yeast (available nationally in most brown sugar, honey and golden syrup are all suitable of the bread. They add flavour and softness to to use. When using honey or golden syrup it must supermarkets) was used in the development of all the crumb and are usually used in sweeter types be counted as additional liquid. We have successfully yeasted recipes contained in this book. of bread. tested granular ‘Splenda’ brand low calorie sweetener Smaller packets of bread mix usually contain sachets Other ingredients such as fruit, nuts, chocolate chips, as a sugar substitute.
- Page 10 The vital ingredients continued Mixing guide For cake and pastry making Butter will give particular flavour and soft texture to baked products. Margarine can replace butter to Flour, such as plain, self raising and wholemeal, Speed setting Mixing task give a similar result. Oil can be used in some baking used for cake and pastry making should be lower in kneading/folding Bread doughs to replace butter but will give texture and flavour protein (gluten) than flour used for bread making. differences — use only ¾ of the amount of butter. Plain flour has a lower protein (gluten) content light mixing Puddings, icings, packet mixes, Eggs should be at room temperature to give better and gives baked products, such as cakes, muffins, muffins volume when making cakes and sponges. Standard pastries, scones and pancakes, a softer texture. 0g eggs were used in the recipes. beating/creaming Butter and sugar, cream cheese, Self–raising flour is a blend of plain flour and raising heavy batters Milk should be full cream unless specified. Light, low agents such as baking powder. Self raising flour can...
- Page 11 Recipes Delicious recipes BEM400_BEM400S_BOOKLET.indd 1 12/6/08 3:06:44 PM...
- Page 12 Contents Biscuits and slices Butter biscuits VARIATIONS: Chocolate biscuits 125g butter, softened ¾ cup caster sugar 1 quantity Butter biscuit mixture 1 teaspoon vanilla essence 2 tablespoons cocoa 1 x 60g egg Step : Sift flour, baking powder and cocoa together. 2 cups (300g) plain flour 1 teaspoon baking powder Orange biscuits 1. Assemble Mixer using flat beater.
- Page 13 Biscuits and slices continued Macaroons Double chocolate chip cookies Gingerbread biscuits Cheddar cheese biscuits 4 egg whites 180g butter, chopped 125g butter, softened 150g butter, softened 1½ cups caster sugar 150g dark chocolate, chopped ¹/ ³ cup brown sugar 1 cup finely grated Cheddar cheese 1 teaspoon coconut essence 1½...
- Page 14 Biscuits and slices Breads and doughs continued Basic white bread Egg glaze Scottish oatcakes Raspberry cheesecake slice 4 cups (600g) bread flour 1 x 60g egg, lightly beaten 1 cup plain flour 250g plain sweet biscuits, finely crushed 3 tablespoons milk powder 2-3 tablespoons water 1 teaspoon bicarbonate of soda 1 teaspoon ground cinnamon...
- Page 15 Breads and doughs continued Herb, cheese and garlic monkey bread Mixed seed bread . Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 0 minutes or until doubled in 1 quantity Basic White Bread dough 2 cups (300g) bread flour size. 2 cloves garlic, finely chopped 2 cups (300g) wholemeal flour 1 tablespoon finely chopped fresh mixed herbs 2 tablespoons milk powder . Remove the risen dough from the bowl and (example: rosemary, basil, sage, thyme)
- Page 16 Breads and doughs continued Cinnamon nut scrolls 8. Cut into 1 slices and place cut side up into Focaccia Calzonne lightly greased deep cm round cake pans. 3 cups (450g) bread flour 4 cups (600g) bread flour 2 cups (300g) bread flour . Cover loosely with lightly greased plastic wrap 1 teaspoon salt 1 cup (150g) wholemeal plain flour 1 teaspoon salt and leave to stand in a warm area for 30 minutes 2 teaspoons sugar 1 teaspoon salt...
- Page 17 Breakfast ideas French hen’s egg fruit toast Souffle French omelette with Fluffy scrambled eggs with Pancakes 12-15 ham and herbed cheese smoked salmon 4 x 60g eggs 2 cups (300g) plain flour ¾ cup milk 2 tablespoons butter 6 x 60g eggs Pinch of salt ¼...
- Page 18 Breakfast ideas Cakes and sponges continued Waffles Crumpets Vanilla butter cake Coffee cake 12-15 1 quantity Vanilla Butter Cake mixture 4 x 60g eggs, separated ¾ cup warm milk 125g butter, softened 2 teaspoons instant coffee granules, dissolved in 1¾ cups milk ¾...
- Page 19 Cakes and sponges Desserts and sweets continued Rich chocolate spice cake Never fail plain sponge Baked Portuguese tart Profiteroles 250g butter, chopped 1 quantity Rough puff pastry 1 quantity Choux pastry (Recipe page R21) 4 x 60g eggs, separated 250g dark chocolate, chopped (Recipe page R22) 1 quantity Chocolate praline cream (Recipe page R20) ¼...
- Page 20 Icings and frostings Desserts and sweets continued Toasted coconut marshmallows Apricot cream meringues Vienna cream frosting White vanilla icing 20-24 20-24 2 tablespoons gelatine 4 egg whites 125g butter, chopped 2 cups icing sugar, sifted ½ cup water 1 cup caster sugar 1½...
- Page 21 Icings and frostings Perfect pastries continued Soft chocolate icing Glacé icing Rich shortcrust pastry Choux pastry 2 tablespoons cocoa 1½ cups icing sugar 180g butter, chopped 60g butter, chopped ½ cup boiling water 2 teaspoons butter, softened 2¼ cups plain flour ¼...
- Page 22 Perfect pastries Wholesome wholemeal continued Sweet shortcrust pastry Rough puff pastry Wholemeal pastry Carrot and bran flake muffins 125g butter, chopped 100g butter, cut into 4 equal portions 1 cup (150g) wholemeal plain flour 1 cup (150g) wholemeal plain flour 2 tablespoons caster sugar 1 egg yolk 1 cup (150g) plain flour...
- Page 23 Wholesome wholemeal continued Crunchy top teacake Wholemeal date scones Wholemeal bread and rolls . Place the dough ball into a large bowl, loosely 16-24 cover with plastic wrap and leave to stand in a warm area for 0 minutes or until doubled in size. 1 cup chopped prunes 100g butter, chopped 4 cups (600g) wholemeal plain flour ¼ cup chopped figs 2 tablespoons honey 3 tablespoons milk powder . Remove the risen dough from the bowl and knead 2 tablespoons golden syrup 1½...
- Page 24 All-time Australiana Wholesome wholemeal continued Feta and roasted Mediterranean Wholesome fruit medley slice Tropical pavlova Pumpkin scones 20-24 vegetable quiche 200g butter, softened 4 egg whites 100g butter ½ cup caster sugar 4 tablespoons cold water 2 tablespoons sugar 1 small red capsicum, sliced 1½...
- Page 25 All-time Australiana continued Anzac biscuits Banana cake Honey swiss roll . Turn cake out onto a clean tea towel lightly dusted with caster sugar. Quickly remove baking paper and trim edges of cake. ½ cup plain flour 1 cup sugar 3 x 60g eggs ¼ cup brown sugar 2 x 60g eggs ½ cup caster sugar 8. Carefully roll up the cake, from the short side, in ¾ cup desiccated coconut 1 cup mashed ripe banana ¼...
- Page 26 Festive favourites All-time Australiana continued Outback damper Lamingtons Celebration fruit cake Shortbread stars 4 cups (600g) bread flour 1 Never Fail Plain Sponge (Recipe Page R16) 750g mixed fruit 250g butter, softened 2 tablespoons milk powder or 200g sponge block 100g glace cherries, chopped 1 cup icing sugar, sifted 1 teaspoon salt...
- Page 27 Festive favourites continued Mini fruit mince tarts Glace fruit ice cream log Hot cross buns . Cover loosely with lightly greased plastic wrap and 20-24 leave to stand in a warm area for 0 minutes or until doubled in size. 1 quantity Sweet shortcrust pastry 4 eggs, separated 4 cups (600g) bread flour (Recipe page R21) ¼ cup caster sugar 3 tablespoons milk powder 10. Blend the cross batter ingredients to make a 1 x 400g jar prepared fruit mincemeat ¼...
- Page 28 Notes Notes BEM400_BEM400S_BOOKLET.indd 34-35 12/6/08 3:06:51 PM...
- Page 29 Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service: askus@breville.com.au...