Breville | twin paddle | the Scraper Mixer Twin™

the Scraper Mixer Twin™
Instruction Booklet
Suits model BEM820
(Combination BEM800 mixer with small bowl)
CONGRATULATIONS
on the purchase of your new Breville product
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Contents
4
Breville recommends safety first
8
Know your Breville product
11
Assembly & operation
18
Care, cleaning and storage
20 Measuring and weighing
23
Hints and tips
29Troubleshooting
31Recipes
3
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Breville
recommends safety first
We design and manufacture our products with your safety
foremost in mind. We ask that you exercise a degree of care
when using any electrical appliance and adhere to the
following precautions.
Important safeguards
Read all instructions
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• Carefully read all
instructions before operating
the bench mixer for the first
time and save for future
reference.
• Remove and safely discard
any packaging material and
promotional labels before
using the bench mixer for
the first time.
• To eliminate a choking
hazard for young children,
remove and safely discard the
protective cover fitted to the
power plug of this appliance.
• Do not place the bench mixer
near the edge of a bench
or table during operation.
Ensure the surface is level,
clean and free of water and
other substances. Vibration
during operation may cause
the appliance to move.
4
• Do not use the bench mixer
on a sink drain board.
• Do not place the bench
mixer on or near a hot gas or
electric burner, or where it
could touch a heated oven.
• Always ensure the bench
mixer is completely
assembled before operating.
Follow the instructions
provided in this book.
• Ensure the speed control
dial is in the OFF position
and the bench mixer is
switched off at the power
outlet and the power cord
is unplugged before
attaching the beater, whisk
or dough hook.
• Do not use attachments other
than those provided with the
bench mixer. Use only the
beater whisk and dough hook
supplied with the mixer.
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Breville
recommends safety first
• The maximum dough this
machine can mix is 600
grams flour plus 375ml water.
If your recipe is more than
this, machine must be rested
after 3 minutes of use to
avoid overloading the motor.
• Do not operate the appliance
continuously on heavy loads
for more than 3 minutes.
None of the recipes in
this book are considered a
heavy load.
• Maximum load for the small
bowl is 125g butter, softened
and chopped, with 3/4 cup
caster sugar. Always make
sure your butter is softened
before creaming. Do not use
cold butter.
• Handle the bench mixer and
attachments with care. Never
place your fingers inside
the mixing bowl or near the
beater, whisk or dough hook
during operation.
• Keep hands, hair, clothing,
as well as, spatulas and other
utensils away from moving
beater, whisk or dough hook/
during operation.
• Should an object such as a
spoon or spatula fall into
the bowl while mixing,
•
•
•
•
immediately ensure the
speed control dial is in the
OFF position, turn the bench
mixer off, unplug at the power
outlet and remove the object.
Do not place hands in the
mixing bowl unless the bench
mixer is disconnected from
the power outlet. Ensure the
speed control dial is in the
OFF position, the bench
mixer is switched off and
unplugged from the power
outlet before removing the
beater, whisk or dough hook.
Ensure the motor and beater,
whisk or dough hook have
completely stopped before
disassembling.
Always remove the beater,
whisk or dough hook
from the bench mixer
before cleaning.
Care should be taken when
removing the food from
the mixer bowl by ensuring
the motor and the beater,
whisk, or dough hook have
completely stopped before
disassembling. Ensure the
speed control dial is in the
OFF position, the appliance
is switched off at the power
outlet and unplugged before
5
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Breville
recommends safety first
•
•
•
•
•
6
unlocking the mixer motor
head and moving into the
upright position. The beater,
whisk or dough hook should
be released from the mixer
motor head before removing
the processed food from the
mixer bowl and the beater,
whisk or dough hook.
Ensure the mixer motor head
is locked into the horizontal
(closed) position when not in
use and before storing.
Always ensure the speed
control dial is in the OFF
position, the power is
switched off at the power
outlet and the power cord is
unplugged from the power
outlet before attempting to
move the bench mixer, before
assembling or disassembling,
when not in use and before
cleaning or storing.
Do not move the bench mixer
whilst in operation.
Do not leave the bench mixer
unattended when in use.
Do not place any part of
the bench mixer in the
dishwasher other than the
bowl, splash guard, beater,
dough hook and whisk.
• Do not place any part of
the bench mixer in the
microwave oven.
• Keep the bench mixer
clean. Follow the cleaning
instructions provided in
this book.
IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES
• Fully unwind the power cord
before use.
• Do not let the power cord
hang over the edge of a
bench or table, touch hot
surfaces or become knotted.
• To protect against electric
shock do not immerse the
power cord, power plug or
appliance in water or any
other liquid.
• The appliance is not
intended for use by persons
(including children) with
reduced physical, sensory
or mental capabilities, or
lack of experience and
knowledge, unless they have
been given supervision or
instruction concerning use
of the appliance by a person
responsible for their safety.
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Breville
recommends safety first
• Children should be
supervised to ensure
that they do not play with
the appliance.
• It is recommended to
regularly inspect the
appliance. To avoid a hazard
do not use the appliance if
power cord, power plug or
appliance becomes damaged
in any way. Return the entire
appliance to the nearest
authorised Breville Service
Centre for examination and/
or repair.
• Any maintenance other than
cleaning should be performed
at an authorised Breville
Service Centre.
• This appliance is for
household use only. Do
not use this appliance for
anything other than its
intended use. Do not use in
moving vehicles or boats.
Do not use outdoors. Misuse
may cause injury.
• This appliance shall not be
used by children.
• Keep the appliance and its
cord out of reach of children.
• The installation of a residual
current device (safety switch)
is recommended to provide
additional safety protection
when using electrical
appliances. It is advisable that
a safety switch with a rated
residual operating current not
exceeding 30mA be installed
in the electrical circuit
supplying the appliance.
See your electrician for
professional advice.
WARNING
Ensure the speed dial control
is in the OFF position the
bench mixer is switched
off at the power outlet and
unplugged from the power
outlet before attaching the
beater, whisk or dough hook.
WARNING
To reduce the risk of injury
to persons or damage to the
mixer, you must only use the
large tools with the large
bowl.
SAVE THESE
INSTRUCTIONs
7
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KNOW
YOUR Breville Product
G
A
I
B
J
K
C
D
E
L
F
G
H
A. Motor head - Powerful motor for
thorough mixing results.
B. Tilt back and lock down hinge button The motor head tilts back and locks into
position to allow easy removal of the
mixing bowl and attachments.
C. Illuminated LED speed indicator bandDisplays selected mixing task.
D. Pause function - Rotate dial to PAUSE
to temporarily stop mixing and pause
the timer.
E. LCD screen with count up & down
timer - Mixer can be set to count down
according to a specified time on a recipe
or set to count up to assess mixing time.
F. Internal cord storage - Located in
the rear of the mixer. Cord pushes into
the mixer base for convenient and
tidy storage.
8
G. Breville Assist™ handles - Handles on
base and on motor head allow for easy
and comfortable lifting of the mixer.
H. Bowl locking recess - The bowl locking
recess allows the bowl to be securely
locked into place for safety and stability
when the mixer is in operation.
I. Load sensing technology - Mixer
automatically senses the load and
adjusts the power to maintain the
selected speed (not shown).
J. Splash guard - Prevents ingredients
from splattering out of the bowl.
K. 4.7L stainless steel mixing bowl
with handle.
L. 3.0L stainless steel mixing bowl
with handles.
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KNOW
YOUR Breville product
LARGE BOWL
MIXING AND WHISKING TOOLS
A
B
C
D
A. Flat beater - Thoroughly mixes a
variety of mixtures such as cake and
biscuit batter, pastries, and
mashed potatoes.
B. Wire whisk - Consistently mixes
and aerates for egg whites, cream
and thin batters.
C. Dough hook - Effectively kneads
heavy dough for bread and pizza.
D. Scraper beater - Scrapes the
sides and bottom of the bowl for
exceptionally thorough mixing, of
cake and biscuit batter, pastry
and frosting.
E. Spatula (not shown).
About your scraper beater
The Breville scraper beater folds ingredients
and continuously scrapes down the sides and
bottom of the bowl for exceptionally thorough
mixing. It virtually eliminates the need to
scrape the bowl by hand with a spatula and
cuts mixing time up to 60%.
Under-mixed batters produce poorly baked
results, resulting in collapsing, unevenness of
crumb, holes, low rising, streaking and course
textures. The scraper beater will help to ensure
a thoroughly mixed batter for your favourite
cakes, biscuits, frosting and more.
9
KNOW
YOUR Breville Product
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SMALL BOWL
MIXING AND WHISKING TOOLS
B
A
C
D
Turn locking nut to
remove wire whisk.
A. 3.0L stainless steel mixing bowl
with handles.
B. Splash guard - Prevents ingredients
from splattering out of the bowl.
C. Scraper whisk - Mixes and aerates
lighter ingredients.
D. Scraper beater - Mixes and scrapes
heavier ingredients.
10
ASSEMBLY & OPERATION
of your Breville product
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ASSEMBLY
& OPERATION
Assembling the mixer
Before using your bench mixer for the
first time, remove any packaging material
and promotional labels. Ensure the speed
control dial is in the OFF position, the mixer
is switched off at the power outlet and the
power cord is unplugged.
Remove the mixing bowl, beater, whisk and
dough hook and wash in warm soapy water
with a soft cloth. Rinse and dry thoroughly.
The bowl and the attachments may be
washed in the dishwasher.
When first using your bench mixer, you may
notice an odour coming from the motor.
This is normal and will dissipate with use.
Attaching EITHER the LARGE OR
SMALL bowl
The process is the same to insert either the
large or small bowl.
1. To remove or insert the mixing bowl, the
mixer motor head must be raised and
locked into the open position.
2. Place the mixer on a level, dry bench
top. The mixer motor head should be in
the horizontal (closed) position when
moving. Raise the mixer motor head by
pressing the RELEASE button.
12
3. Lift the mixer motor head up until it tilts
back and locks into the open position.
4. Insert the mixing bowl into the bowl
locking recess of the mixer stand and
turn clockwise until the bowl locks
securely into place.
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ASSEMBLY
& OPERATION
Attaching the MIXING AND
WHISKING TOOLS
ASSEMBLING THE SCRAPER WHISK
tool
WARNING
To reduce the risk of injury to persons
or damage to the mixer, you must only
use the large tools with the large bowl.
1. Raise the motor head by pressing the
RELEASE button.
The mixing tool for the small bowl converts
between a scraper beater and a scraper
whisk.
To convert the scraper beater into a scraper
whisk, the wire whisk part needsto be locked
onto the scraper beater
1. Loosen the locking nut by turning
anti-clockwise.
2. Align the groove in the top of the mixing
attachment with the locking pin on the
spindle extending down from the mixer
motor head.
3. Push the attachment upwards and turn
clockwise until it locks securely onto the
locking pin on the spindle (see Fig. 1).
Fig. 1
2. Assemble the wire whisk part onto the
scraper beater.
3. With the collar of the whisk in position,
turn the locking nut clockwise to fasten
wire in place.
4. Lower the mixer motor head by pressing
the RELEASE button and gently
lowering the mixer motor head until it
locks into the closed position.
5. The splash guard can now be assembled
if required. For the large bowl, slide the
main ring into position on top of the
bowl, then assemble the pour spout. For
the small bowl, the splash guard is
one piece.
4. Converting the scraper whisk back to
a scraper beater is the same process in
reverse. Remember to turn the locking
nut anti-clockwise to loosen, and
clockwise to tighten.
13
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ASSEMBLY
& OPERATION
Operating the mixer
Planetary Mixing Action
By replicating a similar mixing action used
by commercial mixers in bakeries and
patisseries, the Scraper Mixer Pro head
rotates around the bowl while rotating
the beater in the opposite direction. This
ensures a superior and thorough mixing
result without the need for a rotating bowl.
mixture down the sides of the mixing
bowl with a spatula.
4. If the mixer has not been used for
5 minutes it will automatically change
from STANDBY mode to a power saving
OFF mode and the illuminated LED will
switch off. To exit OFF mode and begin
mixing, turn the dial to the selected
speed or press one of the count up/down
timer buttons.
5. Do not turn the mixer on with the
scraper beater in place if the mixing
bowl is empty. This will cause the
scraper beater to make a loud noise as it
scrapes the bowl.
6. When ingredients are in the mixing
bowl, the scraper beater may make a
slight noise as it scrapes the sides and
bottom of the bowl. This is normal and
should not cause concern.
1. Ensure the speed control dial is set to
the OFF position, plug the cord into
a 220–240V power outlet and switch
the power ON at the power outlet. The
illuminated LED speed indicator band
will flash and the count up/down timer
will display 0:00. The mixer is
now ready.
2. Add ingredients to the mixing bowl as
indicated in the recipe.
3. Always begin mixing by selecting a low
speed setting on the speed control dial.
Starting on a low speed will prevent
ingredients splattering. Increase the
speed as suited to the mixing task. The
speed setting can be adjusted during
operation. If necessary, stop the mixer
during operation and scrape any food
14
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ASSEMBLY
& OPERATION
The count-up timer
The count-down timer
The count-up timer is for gauging mixing
time. You can monitor the time it takes to
thoroughly mix the ingredients, so that the
next time you mix the same ingredients you
can set the count-down timer for the
specific time.
The count-up timer will automatically
begin counting up as soon as the dial is
rotated from OFF to one of the speeds.
When the dial is turned to PAUSE the total
time will be displayed on the LCD and will
flash. When the dial is turned to OFF, the
LCD display will reset back to 0:00.
The count-down timer is for any recipe that
specifies the length of time ingredients
should be mixed. For example, if a recipe
reads, “beat for 3 minutes”.
To set the count-down timer, press the up or
down arrows until the desired mixing time is
displayed on the LCD screen. Press and hold
to scroll more quickly.
Rotate the dial to select the desired speed,
and begin mixing. When the timer has
finished counting down, it will beep. The
motor will automatically turn off and the
timer will flash OFF.
The control dial must to be rotated to the
OFF position to reset the timer and to
continue mixing.
Pause Mode
While mixing, at any stage, you can rotate
the control dial to the PAUSE setting. This
will suspend the timer, and turn the motor
off. This enables you to assess the mixing
progress or add additional ingredients
without affecting the timer.
For example, if you are mixing using the
count-up timer mode, you can rotate the
control dial from one of the mixing speeds
to PAUSE. The mixer motor will stop and
the timer will pause.
Once ready, rotate the dial back to one of the
mixing speeds and the timer will continue to
count-up from the exact time it was paused.
Alternatively, if the mixer is on PAUSE, you
can reset the timer to 0:00 by rotating the
dial to OFF.
The PAUSE function can also be used in
the count-down timer mode. To continue
mixing, rotate the dial back into one of the
mixing speeds to allow the timer to continue
counting down.
15
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ASSEMBLY
& OPERATION
MOTOR HEAD SAFETY CUT-OFF
The mixer is equipped with a motor head
safety cut-off. If the mixer head is lifted up at
any time while the mixer motor is switched
on, the safety cut-off will automatically
switch the motor off and set the mixer into
standby mode.
To restart the motor within 5 minutes, lower
the mixer head into the hotizontal (closed)
position, and turn the dial away then back to
the required speed setting. This will resume
mixing and the timer will resume counting.
To restart the motor after 5 minutes or more,
lower the mixer head and turn the dial to
OFF then back to the required speed. The
timer will start from 0.
To turn the mixer off (instead of restarting),
turn the dial to OFF, and unplug from
the wall.
If this error occurs, turn the speed control
dial to the OFF position, switch the
appliance off at the power outlet and unplug
the cord. Remove some of the ingredients in
the mixing bowl and then restart the mixer.
Thermo CUT-OFF Temperature Overload
The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer will
automatically activate the overheating
protection device and the motor will switch
itself off. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E2” will flash on the LCD
screen and the buzzer will beep 3 times.
Electronic Protection
CUT-OFF - Current Overload
The mixer is equipped with an electric
protection cut-off and will automatically
stop operating if the motor is stalled or
overloaded. This is normally a result of
excessive ingredients being processed at
one time. Should the mixer go into this
mode, the LED indicator band will flash and
the error message “E1” will flash on the LCD
screen and the buzzer will beep 3 times.
16
If this error occurs, turn the speed control
dial to the OFF position, switch the
appliance off at the power outlet and unplug
the cord. Wait at least 15 minutes before
restarting the mixer.
PAge header.....
ASSEMBLY
& OPERATION
Disassembling the mixer
1. When mixing is complete, turn the
speed control dial to the OFF/STANDBY
position, switch the appliance off at the
power outlet and unplug the cord.
2. To remove splash guard, separate the
pour spout, then slide main ring out of
position.
WARNING
Avoid contact with beater/dough
hook/whisk during operation. Keep
hands, hair, clothing, spatulas and
other utensils out of the way to prevent
personal injury or damage to the mixer.
3. Raise the mixer motor head by pressing
the RELEASE button. Lift the motor
head up until it locks into the open
position.
4. Remove the mixing or whisking tool
by holding the mixer motor head and
pressing the tool upwards on the spindle.
Then turn the attachment anti-clockwise
to release it from the pin on the spindle.
5. Use a soft plastic spatula to remove
mixture from the beater, dough hook or
whisk attachment.
6. Release and remove the mixing bowl
from locking recess on mixer base by
turning anti-clockwise.
7. Use a soft plastic spatula to remove
mixture from the mixing bowl.
8. Lower the mixer motor head by
pressing the RELEASE button and
lowering the mixer motor head down
until it locks into the horizontal
position.
9. When lowering or lifting the mixer,
always support the motor head with your
other hand to prevent from
free-falling.
17
CARE, CLEANING
& STORAGE
of your Breville product
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CARE,
CLEANING & STORAGE
Cleaning after use
1. Always ensure the speed control dial
is in the OFF position, the mixer is
switched off at the power outlet and the
power cord is unplugged.
2. Remove the beater, dough hook or
whisk attachment and mixing bowl
from the mixer. Follow instructions in
the assembly and operation section of
this booklet.
3. Wipe the mixer motor head and
mixer stand with a soft, damp cloth
then dry thoroughly.
4. Wipe any excess food particles from the
power cord.
5. Wash the bowl, beater, dough hook,
and whisk in warm soapy water with a
soft cloth and rinse and dry thoroughly.
These parts can also be washed in
the dishwasher.
NOTE
Do not use abrasive scouring pads or
cleaners when cleaning the mixing
bowl, flat beater, dough hook or whisk
as these may scratch the surface.
Also ensure that the attachments
are not soaked in water for extended
periods of time, for example several
hours or overnight, as this may
damage the finish.
Scraper Beater and scraper
whisk
1. Wash the scraper beater in warm, soapy
water using a soft cloth or a soft bristled
brush. Rinse and dry thoroughly.
2. The scraper beater can also be washed in
the dishwasher (top shelf only).
3. A small bottle brush can be used to
clean inside the neck of the scraper
beater if needed.
Storage
Your Scraper Mixer Pro should be kept in a
convenient position on your kitchen bench
top or in an accessible cupboard.
Always ensure the speed control dial is
in the OFF position, the mixer is switched
off at the power point and the power cord
is unplugged.
Store the mixing bowl in the bowl locking
recess in the mixer base.
Place the attachments inside the mixing
bowl and lower the mixer motor head into
the horizontal (closed) position.
The motor head cannot be taken off the base
for any purpose.
NOTE
Do not wash or immerse the mixer
motor head and mixer base in water
or any other liquid. Clean with a soft,
damp cloth and dry thoroughly. Do
not allow water or any liquid to enter
the gear system as damage may result.
19
MEASURING
& WEIGHING
for your Breville product
PAge header.....
Measuring
& Weighing
Care should be taken when weighing and
measuring ingredients to achieve accuracy
and consistency.
Australian Metric
Measurements
ml
1 teaspoon
5
1 tablespoon
20
1 cup
250
NEW ZEALAND Metric
Measurements
ml
1 teaspoon
5
1 tablespoon
15
1 cup
250
Recipes in this instruction book have been
developed using Australian metric weights
and measurements.
The New Zealand tablespoon is 5ml
less than the Australian tablespoon, so
care should be taken when measuring
ingredients to compensate for the variance.
For example, 1 Australian tablespoon
= 1 New Zealand tablespoon + 1 New
Zealand teaspoon.
It is important to note that New Zealand
ingredients, especially flour and yeast, can
differ from Australian equivalents.
Metric weighing scales
For consistent results it is recommended
that a Breville kitchen scale (for details
visit www.breville.com.au) be used to weigh
larger quantities as they provide greater
accuracy than measuring cups.
Tare (zero) the scales with the container in
position then spoon or pour ingredients in
until the desired weight is achieved.
Metric measuring cups
and spoons
If using graduated metric measuring cups,
it is important to spoon the dry ingredients
loosely into the required cup. Do not tap the
cup on the bench or pack the ingredients
into the cup unless otherwise directed. Level
the top of the cup with a knife. When using
graduated metric measuring spoons, level
the top of the spoon with a straight edged
knife or spatula.
Metric liquid measuring jugs
If using a graduated, metric measuring jug,
place jug on a flat surface and check for
accuracy at eye level.
NOTE
Water weighs the same amount in
grams as it measures in millilitres.
21
PAge header.....
Measuring
& Weighing
The following oven temperature settings are included as a guide. These settings may need to
be adjusted to suit the individual oven.
Thermostat Settings
Description of oven
temperatures
°C Electric °F
Very slow
120250
120250
1
Slow
150300
150300
2
Moderately slow
170325
160325
3
Moderate
180350
180350
4
Moderately hot
200400
190375
5
Hot
220
425
200400
6
Very hot
230450
230450
7
°C
Gas
°F
Gas Mark
NOTE
If using fan forced ovens be sure to turn the temperature down by 15–20°C.
Also check recipes at the back of this book.
22
HINTS & TIPS
for your Breville product
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HINTS
& TIPS
HINTS AND TIPS FOR
BETTER BAKING
• Check the ingredients and read the
recipe before starting to bake.
• Weigh and measure
ingredients correctly.
• Variations may occur in raw ingredients
use so adjust other ingredients and
baking times if required.
• Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before
baking starts.
• Temperature and cooking times
may vary with some ovens so adjust
accordingly. If using a fan forced oven
reduce the temperatures in the recipes
by 10-20°C.
• When mixing, start the mixer at a
lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.
• When using smaller quantities turn off
the mixer from time to time and scrape
the bowl with a spatula.
• Ensure beaters and mixing bowl are
clean and free of fats when whipping
egg whites as these will impede aeration.
• Spray trays and cake pans with an oil
spray and line with baking paper; this
will make removing your food easier.
• Butter should be softened at room
temperature to make creaming butter
and sugar easier.
• Keep surfaces and ingredients chilled
when making, handling or rolling out
pastry. Butter for pastry making should
be kept refrigerated.
24
• Avoid stretching pastry when rolling
out as it will shrink when baking. Use
light, even strokes in one direction and
avoid pressing down hard on the rolling
pin. Where possible, rest pastry in the
refrigerator before baking.
• Eggs should be at room temperature to
give better volume when whipping.
• Break eggs individually into another
container before adding to other
ingredients to avoid potential spoilage.
• Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping
of egg whites.
• Rinse beaten egg residue from beater
and mixing bowl or other utensils with
cold water immediately after use. Using
hot water will set the egg and make
removal difficult.
• Test if cakes are cooked 3–4 minutes
before end of recommended cooking
time by inserting a wooden skewer
into the centre of the cake. The skewer
should come out clean or with small dry
crumbs on it.
• For crisper results when baking biscuits,
remove the baking trays from the oven
and placed directly onto wire racks.
Move the biscuits slightly away from
their baked position on the trays and
cool completely before removing.
PAge header.....
HINTS
& TIPS
HINTS AND TIPS FOR CAKE
AND PASTRY MAKING
Flour, such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.
Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Self-raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes
to replace plain flour and baking powder.
To make 1 cup self-raising flour sift
together 1 cup plain flour and 2 teaspoons
baking powder.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
Sugar (white crystal sugar) is used to
give flavour, texture and colour to baked
products. Caster sugar is often used in
baking as it is easier to dissolve when
creaming butter and sugar. Brown sugar is
also easy to dissolve and can be used to give
a different flavour and texture. The large
crystals of raw sugar are slower to dissolve
and can be suitable for baked products such
as muffins.
Wholemeal flour contains more parts of the
whole wheat grain – flour, bran and wheat
germ – and can be used in muffins, breads
and pie cases but will have a denser texture.
Corn flour is made from maize (corn) and
is used in some baked products to give a
finer texture and can also be used as a starch
to thicken sauces and desserts. Wheaten
cornflour is recommended when making
sponge cakes.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.
Bicarbonate of soda also known as baking
soda is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result. Oil
can be used in some baking to replace butter
but will give texture and flavour differences.
25
PAge header.....
HINTS
& TIPS
LARGE BOWL
Speed setting
Attachment
Mixing task
For
Kneading/Folding
Kneading/folding
Bread dough
Creaming/Beating
Beating/creaming or
light mixing
Packet cake mixes,
muffins. Creaming
butter and sugar,
cream cheese,
heavy batters
Whipping/Aerating
Whipping/aerating
Cream, egg white/
meringues,
marshmallow
Mixing task
For
Creaming/Beating
Packet cake mixes,
muffins, thick batters,
and creaming butter
and sugar
SMALL BOWL
Speed setting
Creaming/Beating
Attachment
Maximum load for
the small bowl is 125g
butter, softened and
chopped, with ¾ cup
caster sugar.
Whipping/Aerating
Whipping/aerating
Cream, egg white/
meringues,
marshmallow
NOTE
Always make sure your butter is softened before creaming. Do not use cold butter.
26
PAge header.....
HINTS
& TIPS
Using the scraper beater
The scraper beater can be used for a variety
of mixing tasks. These include creaming
butter and sugar, pastry, cake and biscuit
doughs, batters, icing and frosting. Due to
the efficient mixing action of the scraper
beater, the mixing time of many recipes
will be reduced. Refer to the chart below
for approximate mixing times for common
mixing tasks.
NOTE
Longer mixing times may be required
for larger or double quantities.
Do not use the scraper beater for
mixing heavy dough (bread, pizza etc)
or whisking egg whites.
The timings suggested are to be used
as a guide only.
When adding flour to the mixing bowl,
always use splash guard and ensure
the mixer is on the folding/kneading
setting. This will prevent flour from
escaping the bowl.
Fig. 3
TIP
The scraper beater can also be used
as a spatula when removing cake,
biscuits or other mixtures form the
mixing bowl (see Fig. 3).
27
PAge header.....
HINTS
& TIPS
mixture
mixing task
approx. mixing time
Butter & sugar
Creaming
1–4 minutes (or until mixture is
pale and creamy)
Cake, muffin batter
Incorporating wet and
dry ingredients
30–40 seconds (or until all
ingredients are combined)
Biscuits & cookie mixtures
Incorporating wet and
dry ingredients
30–40 seconds (or until all
ingredients are well combined)
Thin/light batters
(ie. Pancakes)
Incorporating wet and
dry ingredients
40–50 seconds (or until all
icing is smooth)
Icing
Incorporating wet and
dry ingredients
30–40 seconds (or until all
ingredients are combined)
Frosting
Creaming butter
Combining icing sugar, butter
& liquid ingredients
1–2 minutes (or until butter is
smooth & creamy)
50–60 seconds (or until
mixture is light and fluffy)
Issue
Tip
Choice of attachments
Use the beater for all mixing tasks. Use the whisk for all whipping
or aeration tasks. Use dough hook only for kneading bread dough.
Speed settings
Use the mixing guide to select a suitable mixing speed when
preparing recipes. Begin mixing at lowest speed then increase to
higher speed to prevent splattering.
Mixing
Mix for the recommended time in the recipe – avoid over mixing.
Should an object such as a spoon or spatula fall into the bowl
while mixing, immediately turn the mixer off, unplug at the power
outlet and remove the object.
Egg white
Be sure the whisk and bowl are completely clean and dry
before use – a small amount of fat or egg yolk will affect
whipping performance.
Bread dough
Add liquid ingredients to the dry ingredients. Use Kneeding/
Folding setting to knead ingredients into a dough ball.
DO NOT place hands near dough hook when mixer is operating.
28
PAge header.....
TROUBLESHOOTING
29
PAge header.....
TROUBLESHOOTING
Problem
Easy Solution
Machine will
not work when
switched ON
• Always ensure the speed control dial is in the OFF position
before start.
Cannot set the
time on the
count-down timer
• Always ensure the speed control dial is in the OFF position
before trying to set the count-down time.
Mixer suddenly
switches off during
mixing
• The mixer has been stressed by overloading or stalling. The
mixer will automatically activate the overload protection
button and the unit will switch itself off. When this happens
it is recommended that the unit is switched off at the power
outlet and unplugged. The safety devices will the be reset and
the Scraper Mixer Pro is ready to use again.
“E1” error message
is flashing on the
count-up/down
timer display
• The mixer will automatically stop operating if the motor is
stalled. If this occurs, the ‘E1’ error message will flash on the
count-up/down timer display. This is an electronic safety
feature. This is normally a result of too much ingredients
being processed at one time. Try removing some of the
ingredients from the bowl. To continue mixing, turn the speed
control dial to the off position and unplug the mixer from the
power outlet. Then plug the mixer into the power outlet and
use as normal.
“E2” error message
is flashing on the
count-up/down
timer display
• This may indicate that the motor has been stressed by
overheating with excessive load. The mixer is fitted with a selfresetting safety device which safeguards against overheating
on the motor with excessive loads. If overheating occurs, the
mixer will automatically activate the overheating protection
device and the motor will switch itself off. When the
overheating protection is activated, unplug the mixer from the
power outlet for at least 15 minutes to allow the unit to cool.
Turn the speed control dial to the OFF position then plug the
mixer into the power outlet and use as normal.
Noise is heard
when scraper
beater is mixing
• When ingredients are in the mixing bowl, the scraper beater
may make a slight noise as it scrapes the sides and bottom
of the bowl. This is normal and should not cause concern. Do
not turn the mixer on with the scraper beater in place if the
mixing bowl is empty. This will cause the scraper beater to
make a loud noise as it scrapes the bowl.
30
• The temperature overload protection (thermo cut-off) device
has not been activated automatically, allow more time for the
motor to cool down.
RECIPES
PAge header.....
MAKE
IT EITHER SMALL OR LARGE
Mini Chocolate Cake
Family Size Chocolate Cake
Designed for the small bowl: Serves 6
Designed for the large bowl: Serves 10
INGREDIENTS
INGREDIENTS
100g good quality dark chocolate, chopped
100g butter, softened
½ cup (110g) caster sugar
½ teaspoon vanilla extract
1 egg
¾ cup (110g) self–raising flour
1 ½ tablespoons cocoa powder
2
⁄3 cup (160ml) buttermilk
300g good quality dark chocolate, chopped
300g butter, softened
1 ½ cups (330g) caster sugar
1 teaspoon vanilla extract
3 eggs
2 ¼ cups (360g) self–raising flour
1
⁄3 cup (40g) cocoa powder
1 2⁄3 cups (410ml) buttermilk
METHOD
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 15cm round cake pan with
baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper whisk,
without the whisk and the small mixer
bowl. Add butter, sugar and vanilla to
bowl; attach the pouring cover. Slowly
turn mixer to CREAM/BEAT setting;
beat for 1–2 minutes or until pale
and creamy. Add egg and beat until
combined. Add melted chocolate and
mix until combined.
4. Reduce speed to KNEAD/FOLD setting;
add half of the sifted dry ingredients and
buttermilk and mix until combined then
repeat with remaining flour and milk
mixtures. Spoon mixture into prepared
pan and bake for about 55 minutes or
until a wooden skewer inserted into
centre comes out clean.
5. Allow to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
6. Serve cake with chocolate ganache on
page 47.
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 25cm square cake pan with
baking paper.
2. Melt chocolate in a heatproof bowl over
hot water. Set aside.
3. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
sugar and vanilla to bowl. Slowly turn
mixer to CREAM/BEAT setting; beat for
1–2 minutes or until pale and creamy.
Add eggs one and at time, beat until
combined. Add melted chocolate and
mix until combined.
4. Reduce speed to KNEAD/FOLD setting;
add half of the sifted dry ingredients
and buttermilk and then repeat with
remaining flour and milk mixtures.
Spoon mixture into prepared pan and
bake for about 1 hour and 10 minutes
or until a wooden skewer inserted into
centre comes out clean.
5. Allow to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
6. Serve cake with chocolate ganache on
page 47.
32
PAge header.....
MAKE
IT EITHER SMALL OR LARGE
Little Banana Cake with
Lemon Icing
FAMILY Banana Cake with
Lemon Icing
Designed for the small bowl: Serves 6
Designed for the large bowl: Serves 10–12
INGREDIENTS
INGREDIENTS
100g butter, softened
¾ cups (165g) caster sugar
1 egg
¾ cup (approx 2 medium) very ripe mashed
bananas
½ teaspoon vanilla extract
¼ cup (125ml) buttermilk
1 cup (150g) self–raising flour
½ teaspoon ground cinnamon
200g butter, softened
1 ½ cups (330g) caster sugar
2 eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
½ cup (125ml) buttermilk
2 ¼ cups (335g) self–raising flour
1 teaspoon ground cinnamon
METHOD
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 15cm round cake pan with
baking paper.
2. Assemble mixer using scraper whisk
without the whisk and the small mixer
bowl. Add butter and sugar to the
small mixer bowl. Slowly turn mixer
to CREAM/BEAT setting and beat for
about 1 minute or until well combined.
Add egg and beat until combined. Add
bananas and vanilla and mix well.
3. Reduce speed to KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.
4. Spoon mixture into prepared pan and
bake for about 55 minutes or until a
wooden skewer inserted into centre
comes out clean.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Serve with Lemon Icing on page 46.
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 23cm round cake pan with
baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add butter
and sugar to the mixer bowl. Slowly
turn mixer to CREAM/BEAT setting
and beat for about 1 minute or until
well combined. Add eggs, one at a time,
beating well between each addition. Add
bananas and vanilla and mix well.
3. Reduce speed to KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.
4. Spoon mixture into prepared pan and
bake for about 60 minutes or until a
wooden skewer inserted into centre
comes out clean.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Serve with Lemon Icing on page 46.
33
PAge header.....
MAKE
IT EITHER SMALL OR LARGE
Vanilla Cupcakes for a select
few
Vanilla Cupcakes for a large
party
Designed for the small bowl: Serves 6
Designed for the large bowl: Makes 24
INGREDIENTS
INGREDIENTS
60g unsalted butter, softened
1
⁄3 cup (75g) caster sugar
½ teaspoon vanilla extract
1 egg
1
⁄3 cup (80ml) milk
1 cup (150g) self–raising flour
Cream cheese or buttercream icing, to serve
250g unsalted butter, softened
1 ½ cups (330g) caster sugar
1 teaspoon vanilla extract
4 eggs
1 1⁄3 cup (320ml) milk
3 ½ cups (525g) self–raising flour
Cream cheese or buttercream icing, to serve
METHOD
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Line a 6 hole 1⁄3 cup capacity
muffin tray with cupcake liners.
2. Assemble mixer using scraper whisk
without the whisk and the small mixer
bowl. Add butter and sugar to the bowl
and attach the pouring cover. Turn the
mixer slowly to CREAM/BEAT setting
and beat for 1 minute. Add vanilla then
eggs, one at a time, beating well between
each addition. Reduce speed to KNEAD/
FOLD setting and add half the milk. Beat
in half the flour mixture, then repeat
with remaining milk and flour mixtures.
Do not over beat. Add raspberries and
fold through once.
3. Divide mixture into patty cases. Bake
for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.
4. Once cool top with butter cream icing
on page 46 or cream cheese frosting on
page 47.
1. Preheat oven to 180°C no fan (160°C fan
forced). Line two 12 hole 1⁄3 cup capacity
muffin trays with cupcake liners.
2. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Turn the mixer to slowly to CREAM/
BEAT setting and beat for 1 minute. Add
vanilla then eggs, one at a time, beating
well between each addition. Reduce
speed to KNEAD/FOLD setting and
add half the milk. Beat in half the flour
mixture, then repeat with remaining
milk and flour mixtures. Do not over
beat. Add raspberries and fold through
once.
3. Divide mixture into patty cases. Bake
for about 20 minutes or until a wooden
skewer inserted into centre of the
cupcakes comes out clean. Turn onto
wire racks to cool.
4. Once cool top with butter cream icing
on page 46 or cream cheese frosting on
page 47.
34
PAge header.....
MAKE
IT EITHER SMALL OR LARGE
Mini Pavlovas
Designed for the small bowl: Serves 4
INGREDIENTS
2 egg whites (70g)
½ cup (110g) caster sugar
½ cup (125ml) pouring cream
Fresh berries, to serve
METHOD
1. Preheat oven to 120°C fan forced. Line a
baking tray with baking paper.
2. Assemble mixer using the scraper whisk
attachment and the small mixer bowl.
Add egg whites to the bowl and attach
the pouring cover. Slowly turn mixer to
AERATE/WHIP setting and whisk until
soft peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
will take about 7–8 minutes.
4. Divide meringue into four even sized
mounds and use a flat knife or spatula to
smooth top slightly.
5. Bake for about 25–30 minutes or
until dry then turn oven off and allow
pavlovas to cool completely in oven with
door slightly ajar.
6. Once cool, assemble mixer using the
scraper whisk attachment and the small
mixer bowl. Add cream to bowl. Slowly
turn mixer to CREAM/BEAT setting and
whisk for about 1 minute or until just
thickened. Top pavlovas with cream and
berries.
Large Pavlova Designed for
the large bowl
Designed for the large bowl:Serves 10–12
INGREDIENTS
6 egg whites (210g)
1 ½ cups (330g) caster sugar
300ml pouring cream
Fresh berries, to serve
Fresh passionfruit pulp, to serve
METHOD
1. Preheat oven to 120°C fan forced. Mark
a 20cm circle onto a sheet of baking
paper. Turn paper over and place onto a
large greased baking tray.
2. Assemble mixer using the whisk
attachment and the large mixer bowl.
Add egg whites to bowl. Slowly turn
mixer to AERATE/WHIP setting and
whisk until soft peaks form.
3. Gradually add sugar making sure sugar
is dissolved between each addition. This
can take about 10 minutes.
4. Spoon meringue onto paper within the
circle; use a spatula to shape sides of
meringue into a dome shape; level
top slightly.
5. Bake for about 1–1 ¼ hours or until dry.
Turn oven off and allow pavlova to cool
completely in oven with door slightly
ajar.
6. Once cool, assemble mixer using the
scraper whisk attachment and small
mixer bowl. Add cream to bowl. Slowly
turn mixer to CREAM/BEAT setting
and whisk for about 1 minute or until
just thickened. Top pavlova with cream,
berries and passionfruit pulp.
35
PAge header.....
Desserts
Lemon Shortbread
Designed for the large bowl:
Makes approximately 22
INGREDIENTS
250g butter, softened
½ cup (110g) caster sugar
1 tablespoon finely grated lemon rind
2 ¼ cups (335g) plain flour
Icing
1 cup (160g) icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water
METHOD
1. Preheat oven to 150°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using the scraper
and the large mixer bowl. Add butter,
caster sugar and lemon rind in mixer
bowl. Slowly turn the mixer to LIGHT
MIXING setting, beat until butter, sugar
and rind start to combine. Gradually
increase to CREAM/BEAT setting. Beat
mixture for about 5 minutes or until
butter is very pale in colour.
3. Reduce speed to LIGHT MIXING
setting and gradually add flour. Once all
flour is added increase speed slightly to
mix thoroughly for 30 seconds.
4. Lightly knead dough on a flat surface.
TIP
The buttery texture of the mixture
should not need a floured surface but
if very sticky on your work surface
then lightly flour the surface.
36
5. Using a lightly floured rolling pin roll
the mixture out to a 1cm thickness.
Using a 5cm round pastry cutter cut
rounds of shortbread and place onto
prepared trays. Reshape shortbread
mixture to get as many rounds as
possible. Refrigerate shortbread rounds
for 15 minutes.
6. Bake rounds for about 25–30 minutes
or until firm. Allow to cool on trays for
5 minutes before transferring to a wire
rack. Once cool drizzle with icing.
7. To make icing: Combine icing sugar,
lemon juice and milk or water in a small
bowl. If mixture is still thick add another
¼–½ teaspoon milk or water. Mix well
to combine. Spoon mixture into a zip
lock bag. Cut the edge of one corner
of the bag, to make a small opening,
gently squeeze icing and drizzle over
shortbread. Set shortbread aside until
icing has set.
PAge header.....
RECIPES
Gingerbread
Designed for the large bowl: Makes 20–30
INGREDIENTS
90g butter
¼ cup (55g) firmly packed soft brown sugar
¼ teaspoon salt
150g treacle
1 tablespoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups (225g) plain flour
¼ teaspoon bicarbonate of soda
METHOD
1. Preheat oven to 170°C fan forced Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add the butter,
sugar, salt, treacle and spices to bowl.
Slowly turn the mixer to CREAM/BEAT
setting and beat for 1 minute.
3. Reduce speed to KNEAD/FOLD setting;
add remaining ingredients and mix until
mixture just forms a thick dough.
4. Place dough onto a floured surface.
Using a lightly floured rolling pin roll
the mixture out to a 5mm thickness.
Using a shaped cutter approximately
8cm in size cut out shapes and place
onto prepared trays.
5. Bake for about 13–15 minutes. Allow
to cool on tray for 5 minutes before
transferring to a wire rack. Repeat with
remaining dough.
6. For decorating gingerbread use the royal
icing recipe on page 46.
TIP
To make a gingerbread house the
mixture needs to be doubled. We
recommend using the standard paddle
if doubling the recipe.
37
PAge header.....
Desserts
Caramel Chip Peanut Butter
Cookies
Designed for the large bowl: Makes 36
INGREDIENTS
125g butter, softened
1 cup (280g) crunchy peanut butter
1 cup (220g) firmly packed brown sugar
1 egg
1 ¾ cups (260g) plain flour
½ teaspoon baking powder
½ cup (70g) roasted salted peanuts, chopped
½ cup (95g) caramel choc chips (see note)
METHOD
1. Preheat oven to 170°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
peanut butter and brown sugar to bowl.
Slowly turn mixer to LIGHT MIXING
setting and beat for 30 seconds. Increase
speed to CREAM/BEAT setting and beat
for 2 minutes until pale and creamy.
3. Reduce speed to LIGHT MIXING
setting; add egg and beat for 30 seconds.
Sift the flour and baking powder over
the butter mixture. Increase speed to
KNEAD/FOLD setting and beat for
about 30 seconds or until just combined.
38
4. Remove the bowl from the mixer and stir
through the peanuts and caramel choc
chips. Roll tablespoons of mixture into
balls. Place onto prepared baking trays,
allowing room for spreading. Flatten
with fingertips to about 1cm–thick.
Bake for 15–18 minutes or until golden.
Allow to stand on trays for 5 minutes
before transferring to a wire rack to cool.
Repeat with remaining cookie mixture.
NOTES
Caramel choc chips are available in
baking section of most supermarkets,
alternately use white, milk or dark
choc chips.
PAge header.....
Desserts
Passionfruit Yo Yos’
Uses the small and large bowl:
Makes 20 sandwiched biscuits
INGREDIENTS
250g butter, softened
½ cup (80g) icing sugar
1 teaspoon vanilla extract
1 ½ cups (225g) plain flour
2
⁄3 cup (80g) custard powder
Extra Icing sugar, for dusting
Filling
125g butter, softened
1 ½ cups (240g) icing sugar
¼ cup (60ml) passionfruit pulp
METHOD
1. Preheat oven to 160°C fan forced. Line
two baking trays with baking paper.
Assemble mixer with the scraper beater
and the large mixer bowl. Add butter,
sugar and vanilla to bowl. Slowly turn
mixer to LIGHT MIXING setting and
beat for 1 minute.
2. Increase speed to CREAM/BEAT setting
and beat for 3–4 minutes until pale
and creamy. Reduce speed to LIGHT
MIXING setting; add flour and custard
powder and beat until just combined.
3. Roll heaped teaspoons of mixture into
balls. Place onto prepared baking trays.
Press with a floured fork to flatten
slightly. Bake for 15–18 minutes or until
firm to touch. Allow to cool on trays for
5 minutes before transferring to a wire
rack to cool completely. Repeat with
remaining biscuit mixture.
4. For the filling; assemble mixer using
scraper whisk, without whisk, and the
small bowl. Add butter and icing sugar
to bowl. Slowly turn mixer to AERATE/
WHIP setting and beat 1 minute.
Increase speed to CREAM/BEAT
setting and beat further 1–2 minutes
until thick and pale. Fold through the
passionfruit pulp.
5. Spread half the biscuits with passionfruit
filling and sandwich together with
remaining biscuits. Dust with extra icing
sugar just before serving serve.
39
PAge header.....
Desserts
Red Velvet Cupcakes
Designed for the large bowl: Makes 20
INGREDIENTS
2 ¾ cups (410g) plain flour
¼ cup (25g) cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
185g butter, softened
1½ cups (330g) caster sugar
2 eggs
¾ cup (180g) sour cream
1 tablespoon pillar box red food colouring
½ cup (125ml) buttermilk
½ teaspoon bi-carbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to decorate
METHOD
1. Preheat oven to 160°C fan forced. Line
two x 12 hole 1⁄3 cup capacity muffin
trays with 20 cupcake liners.
2. Sift flour, cocoa, baking powder and salt
onto a sheet baking paper.
3. Assemble mixer using scraper beater
and the large mixer bowl. Add butter
and sugar to mixer bowl. Slowly turn
mixer to LIGHT MIXING setting and
beat for 1 minute then increase speed to
CREAM/BEAT setting and beat for
2 minutes until pale and creamy.
4. Reduce speed to LIGHT MIXING
setting add the eggs, one at a time, and
mix until combined then add the sour
cream. Combine food colouring and milk
together and pour half into the batter.
Beat in half the flour mixture, then
repeat with remaining milk and flour
mixtures. Turn the mixer to KNEAD/
FOLD setting, combine the bi–carb and
vinegar and pour into the batter; mix for
20 seconds.
40
5. Spoon into paper cases, filling each
about two–thirds full. Bake for
20–25 minutes or until a skewer inserted
in centre of cupcakes comes out clean.
Stand in pans for 5 minutes then remove
to a wire rack to cool completely.
6. Once cool top with cream cheese
frosting on page 47.
PAge header.....
Desserts
Marshmallows
Designed for the large bowl: Makes 24
INGREDIENTS
2 cups (440g) caster sugar
200ml lukewarm water
6 teaspoons gelatine
½ cup (125ml) cold water
1 teaspoon vanilla bean paste
2 cups (160g) toasted desiccated coconut
METHOD
1. G
rease and line a 3cm deep,
16.5x26.5cm (base) slab pan, allowing
paper to hang over sides.
2. Combine the sugar and luke warm water
into a saucepan and cook over medium
heat, stirring constantly, until sugar
dissolves. Brush sides of pan with a
wet pastry brush to dissolve any sugar
crystals. Bring to boil and boil gently,
without stirring for 5 minutes until a
candy thermometer reaches 110°C.
3. Sprinkle the gelatine over cold water and
stir with a fork to combine. Spoon the
gelatine mixture into hot sugar syrup
and cook, whisking constantly until the
gelatine has dissolved then bring to a
gentle boil. Pour into mixer bowl and set
aside for 20–30 minutes to cool to room
temperature.
4. Add the vanilla to the gelatine mixture.
Assemble the mixer using whisk
attachment. Place bowl onto mixer.
Slowly turn mixer to AERATE/WHIP
setting and whisk for 4 ½–5 minutes, or
until the mixture is very thick and white.
5. Spoon into the prepared pan and set
aside to cool. Once set (about 1 hour in
fridge, 2 hours room temp) turn out of
the pan and use a wet knife to cut into
24 squares. Toss in coconut and set
aside until surface feels dry. Serve.
41
PAge header.....
Desserts
Little Lemon Meringue Cakes
Uses the small and large bowls: Makes 8
INGREDIENTS
Cake
1 ¼ cups (175g) plain flour
1 ¼ teaspoons baking powder
150g unsalted butter, room temperature
¾ cup (165g) caster sugar
½ cup (125ml) pouring cream
3 egg yolks
1 egg
1 teaspoon vanilla extract
Lemon Curd
1 egg
2 egg yolks
90g caster sugar
finely grated rind of 1 lemon
1
⁄3 cup (80ml) lemon juice
70g chilled butter
Swiss Meringue
3 eggs whites (105g)
¾ cup (165g) caster sugar
Pinch cream of tartar
METHOD
1. Preheat oven to 160°C fan forced. Grease
and line a (25cm x 30cm) lamington pan
with baking paper.
2. Sift flour and baking powder together;
set aside.
3. Assemble mixer with the scraper beater
and the large mixer bowl. Add butter
and sugar to bowl. Slowly turn mixer to
CREAM/BEAT for 3–4 minutes or until
pale and creamy.
4. Combine cream, eggs and vanilla in
a jug. Reduce speed and add half the
liquid mixture, then half the flour
mixture then repeat with the liquid and
flour. Don’t over mix. Spread mixture
into prepared pan.
5. Bake in preheated oven for 25 minutes
or until a skewer inserted in centre
comes out clean. Cool for 5 minutes
before turning out onto a wire rack
lined with baking paper. Leave turned
upside down.
6. Meanwhile to make the lemon curd: Beat
the egg, egg yolk and strain into a heat
proof bowl. Whisk through sugar, lemon
rind and juice and butter.
7. Place bowl over a saucepan of
simmering water, making sure the base
of the bowl does not touch the water.
Stir the mixture over simmering water
for about 15–20 minutes, or until curd
has thickened.
8. Transfer to another bowl, cover with
plastic wrap with a small side of the bowl
uncovered to allow steam to escape and
refrigerate until cold.
9. When ready to assemble make the
meringue. Place egg whites, sugar
and cream of tartar into the small
mixer bowl. Place bowl carefully into
a saucepan of simmering water and
gently whisk for 3–4 minutes or until the
sugar has dissolved and the mixture has
warmed through. Assemble the mixer
with the scraper whisk onto the mixer.
Whisk on the AERATE/WHIP for about
2 minutes or until mixture has thickened
but not too stiff.
10. To assemble, using a 5.5cm round cutter
cut 16 rounds from the cake. Spread
1–2 teaspoons of lemon curd onto half
of the rounds. With the remaining
rounds pipe or shape with a spoon,
approximately 2 tablespoons of
meringue onto each. Place meringue
rounds on top of lemon curd.
Using a chefs blow torch, lightly colour
outside of meringue. Serve
TIP
Chefs blow torches can be purchased
from good kitchenware stores.
42
PAge header.....
Desserts
No–bake Mocha Mousse Cake
Uses the small and large bowls: Serves 12
INGREDIENTS
350g dark chocolate, chopped
130g butter, chopped
1 tablespoon honey
200g digestive biscuits
4 eggs, separated, at room temperature
300ml thickened cream
30ml strong espresso coffee, chilled
Cocoa powder, to dust
METHOD
1. Line the base of a 22cm (base
measurement) springform pan with
baking paper.
2. Place 50g of the chocolate, 100g butter
and honey in a heatproof bowl over a
saucepan half filled with simmering
water (making sure the bowl doesn’t
touch the water). Stir with a metal spoon
until melted and smooth. Remove
from heat.
3. Place biscuits into a food processor
or blender and process until finely
crushed. Add to chocolate mixture and
stir to combine. Spread over the base of
prepared pan. Place in fridge for
30 minutes to set.
4. Meanwhile place remaining dark
chocolate and remaining butter in a
large heatproof bowl over a saucepan
of simmering water (making sure the
bowl doesn’t touch the water). Stir with
a metal spoon until melted and smooth.
Remove bowl and set aside for 5 minutes
to cool slightly. Stir in egg yolks
until combined.
5. Assemble mixer with the whisk and the
large mixer bowl and add egg whites.
Slowly turn mixer to AERATE/WHIP
setting and beat egg whites until firm
peaks form.
6. Assemble mixer with the scraper whisk
and the small mixer bowl. Place cream
and coffee into bowl and attach the
pouring cover. Slowly turn mixer to
CREAM/BEAT setting and beat for
1–2 minutes or until just thickened and
very soft peaks form.
7. Add half the cream mixture to the
chocolate mixture and stir until
combined. Gently fold through
remaining cream mixture until just
combined. Fold in half the egg whites
until just combined. Repeat with
remaining egg whites. Spoon mixture
over biscuit base. Smooth surface. Cover
with plastic food wrap. Refrigerate for
8 hours or overnight, until set.
8. Just before serving run a warm, dry
knife around edge of cake. Release cake
from the springform pan. Place cake
onto a serving plate. Dust with cocoa
powder. Cut into wedges and serve.
43
PAge header.....
Desserts
Chocolate Brownie
Cheesecake
Designed for the large bowl: Serves 12–16
INGREDIENTS
Base
200g dark chocolate, chopped
200g butter, chopped
1 cup brown sugar
2 eggs
½ cup (75g) plain flour
¼ cup (35g) self raising flour
½ cup (40g) desiccated coconut
Cheesecake top
500g cream cheese, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
300ml thickened cream
METHOD
1. Preheat oven 160°C fan forced. Grease
and line a 5cm deep, 28cm (base
measurement) slab pan with baking
paper, extending 2cm overhang along
both long ends.
2. Combine chocolate and butter in a
small saucepan. Stir constantly over low
heat until melted and smooth. Remove
from the heat and stir in sugar. Transfer
mixture to a bowl, add eggs one at a
time, whisking well then stir in the flours
and coconut. Spread mixture over the
base of prepared pan and bake for
15 minutes (base will still be soft).
Remove from the oven and set aside
15 minutes. Reduce oven to 150°C
fan forced.
44
3. Assemble mixer using scraper beater
and the large mixer bowl. Combine
cream cheese, sugar and vanilla in bowl.
Turn mixer to KNEAD/FOLD setting
and mix for 1 minute. Increase speed to
LIGHT MIXING setting and beat for
2–3 minutes until creamy. Reduce speed
to KNEAD/FOLD setting again and add
eggs, one at a time then the cream, beat
20–30 seconds until just combined.
4. Carefully pour cheesecake mixture over
the lukewarm base. Bake for about
35–40 minutes or until cooked, the
centre will still wobble slightly. Turn
oven off and leave door ajar for 2 hours.
Refrigerate overnight. Cut into pieces
and serve.
PAge header.....
Desserts
Chocolate Chip Ice Cream
Sandwiches
Designed for the large bowl and the ice
cream bowl accessory*: Makes 16
INGREDIENTS
Cookies
160g unsalted butter, softened
2
⁄3 cup (150g) caster sugar
2
⁄3 cup (150g) firmly packed soft brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (300g) self raising flour
150g dark chocolate, finely chopped
Quick mix vanilla ice cream
1 cup (250ml) pouring cream
1 ¼ cups (310ml) whole milk
¾ cup (185ml) sweetened condensed milk
1 teaspoon vanilla extract
Method
1. To make ice cream: Place cream, milks
and vanilla into a large jug and stir to
combine. Refrigerate until cold.
2. Assemble mixer with the pre–frozen
ice cream bowl attachment. Turn mixer
to KNEAD/FOLD setting and pour ice
cream base into ice cream bowl. Churn
ice cream for about 15 minutes or
until firm.
3. Transfer ice cream to a shallow tray;
cover and freeze for a further 2–3 hours
in freezer.
4. Preheat oven to 200C. Line two baking
trays with baking paper.
5. Meanwhile to make cookies, assemble
mixer with the scraper blade and the
large mixer bowl. Place butter, sugars
and vanilla into bowl. Slowly turn mixer
to CREAMING/BEATING setting.
Beat for 1 minute. Reduce speed and
add eggs, one at a time, and beat until
combined. Reduce speed to KNEAD/
FOLD setting and add flour; beat until
just combined. Stir through chocolate.
6. Roll heaped tablespoons of dough into
balls. Place onto trays about 10cm apart.
Bake in oven for 10–12 minutes or until
lightly golden. Cool on trays for
2–3 minutes before transferring to a wire
rack. Repeat with any remaining cookie
dough.
7. Once ice cream is firm but not too hard
and cookies are completely cool place a
scoop of ice cream onto one cookie and
top with another cookie. Press lightly to
squash together. Wrap each sandwich in
plastic wrap and freeze for 3–4 hours or
until firm.
* Ice cream freezer bowl accessory sold
separately. Store bought ice cream can
be used.
TIP
For fastest results when making
ice cream allow the ice cream bowl
attachment to freeze for at least
24–48 hours before using. Allow
longer in hotter weather or if fridge
and freezer are opened often.
45
PAge header.....
Icings
and Frostings
Royal icing
Butter cream icing
Makes about 1 cup
For 1 x 23cm cake
INGREDIENTS
INGREDIENTS
2 egg whites
pinch cream of tartar
2 ¼ cups pure icing sugar, sifted
125g butter, softened
1 ½ cups icing sugar mixture, sifted
1–2 tablespoons milk
METHOD
METHOD
1. Assemble mixer using the scraper beater
and the large mixer bowl. Add egg
whites and cream of tartar into mixer
bowl. Turn mixer to LIGHT MIXING
setting until egg whites are lightly
mixed.
2. Reduce speed to KNEAD/FOLD setting
and add icing sugar, a heaped spoonful
at a time, and mix until well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
1. Assemble mixer using scraper beater
and the large mixer bowl. Add butter
to the mixer bowl. Slowly turn mixer
to CREAM/BEAT setting and beat for
about 1–2 minutes or until pale in colour.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed to CREAM/BEAT setting and beat
until mixed well. Adjust thickness of
icing with milk. Spread on cooled cake.
TIP
Lemon Icing
For 1 x 23cm cake
INGREDIENTS
3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOD
1. Assemble mixer using scraper beater
and the large mixer bowl. Add icing
sugar mixture and lemon rind into mixer
bowl. Turn mixer to KNEAD/FOLD
setting and pour in lemon juice and
butter. Mix until combined.
2. Spread on cooled cake.
46
If adding food colourings you may not
need to add any milk at all.
PAge header.....
Icings
and Frostings
Cream Cheese Frosting
Chocolate Ganache
For 1 x 23cm cake
For 1 x 23cm cake
INGREDIENTS
INGREDIENTS
60g butter, softened
250g cream cheese, softened
1 teaspoon vanilla extract
3 cups icing sugar, sifted
200g good quality dark chocolate, chopped
2
⁄3 cup cream
METHOD
1. Assemble mixer using scraper beater
and the large mixer bowl. Add butter,
cheese and vanilla into the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined.
2. Reduce speed to KNEAD/FOLD setting
and add sugar; once added increase
speed to CREAM/BEAT setting and beat
until mixed well. Spread on cooled cake.
METHOD
1. Stir ingredients in small saucepan over
a low heat until smooth. Remove from
heat. Set aside to cool to spreading
consistency.
2. Spread on cooled cake.
47
PAge header.....
Breads
and doughs
Quinoa, Linseed and Chia
Bread
Designed for the large bowl: Makes 1 loaf
INGREDIENTS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ¾ cups (330ml) lukewarm water
1 ½ teaspoons salt
2 cups (300g) bakers flour
1 ½ cups (240g) wholemeal plain flour
2 teaspoons white sugar
2 ½ teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust
METHOD
1. Combine chia, linseed and quinoa in a
small bowl. Add ½ cup of the water and
mix well; set aside for 20 minutes.
2. Assemble mixer using the dough hook
and the large mixer bowl. Add salt,
flours, sugar, yeast, oil, remaining 1 cup
water and soaked seeds into mixer bowl.
Slowly turn mixer to KNEAD/FOLD
setting and mix for about 5 minutes.
If necessary turn mixer off and scrape
sides to lift any flour.
3. Turn dough out onto a lightly floured
surface and knead to combine. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm draught free
place for 30–40 minutes or until dough
has doubled in size. Turn dough out on
bench surface and knock back (punch)
the dough to remove excess air, using
hands gently push the dough to make a
rough rectangle, about 30cmx20cm.
48
4. Bring one long edge of the dough into
the centre then bring the other long
edge in. Pinch seam together to seal.
Brush with a little water and sprinkle
generously with extra quinoa. Flip
dough over so the seam is down and
repeat with water and quinoa. Cover with
a clean towel and allow to rise again for
about 30 minutes until doubled in size.
5. Preheat oven to 190°C fan forced.
6. Once doubled in size, cut three shallow
slits with a sharp knife on the top of
the loaf.
7. Bake in oven for 30–35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool
completely. Place in oven for 10 minutes
again if serving hot.
PAge header.....
Breads
and doughs
Turkish Gozleme
Designed for the large bowl: Makes 6
INGREDIENTS
Dough
3 ½ cups (525g) bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
2 tablespoons natural yogurt
1 ½ cups (375ml) lukewarm water
Extra bakers flour, for kneading
Silverbeet and cheese filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
1 small bunch silverbeet, shredded
Meat filling
1 tablespoon olive oil
500g lamb mince
2 teaspoons cumin powder
1 teaspoon sweet paprika
¾ cup (185ml) tomato passata
olive oil cooking spray
lemon wedges, to serve
METHOD
1. Silverbeet and cheese filling. Heat oil
in a large frying pan over medium heat.
Add the onions and garlic and cook
until softened; set aside to cool. Once
cool combine with cheeses and salt and
pepper. Rinse and dry spinach well and
set aside.
2. Meat filling: Heat oil in a medium
frying pan. Cook lamb in batches until
browned. Return all lamb to pan and
add spices and passata. Cook for
10–15 minutes or until mixture is thick.
Allow to cool.
3. To make dough: Assemble mixer using
the dough hook and the large mixer
bowl. Add flour and salt into mixer bowl.
Slowly turn mixer to KNEAD/FOLD
setting and add oil, yogurt and water.
Mix for 6 minutes.
4. Tip: Mixture is quite sticky so don’t be
tempted to add more flour.
5. Turn mixture out onto a well floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto
a tray lined with a baking paper and
dusted with a little flour; cover and rest
for 20 minutes.
6. Preheat a large non–stick frying pan
or flat plate on a BBQ on a medium
heat. On a large piece of baking paper;
roll one piece of dough to a 3mm thick
rectangle.
7. For vegetable gozleme: place 1 cup
shredded silverbeet onto one half of
the dough. Top with one sixth of the
cheese mixture.
8. For meat and vegetable gozleme; use
½ cup meat filling, ½ cup silverbeet and
one sixth of the cheese mixture.
9. Lift dough over filling to enclose and
pinch to seal the edges. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
10. Cooking one at a time. Spray the top
with cooking spray oil and flip upside
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
3–4 minutes or until golden. Spray top
with oil and carefully flip over to cook
other side.
11. Cut into wedges and serve with lemon
wedges.
49
PAge header.....
Breads
and doughs
Basic Pizza Dough
Fresh Pasta
Designed for the large bowl: Makes enough
for four 30cm thin crust pizzas or two
30cm thicker crust pizza
Designed for the large bowl: Serves 4–6
INGREDIENTS
3 teaspoons dry yeast
3 teaspoons sugar
1 tablespoon olive oil
1 cup (250ml) lukewarm water
3 cups (450g) bakers flour
3 teaspoons salt
METHOD
1. Add yeast, sugar, olive oil and water to a
large bowl; stir until combined.
2. Assemble mixer using the dough hook
and the large mixer bowl. Add flour to
bowl. Slowly turn mixer to KNEAD/
FOLD setting; add yeast mixture and
knead for 4–5 minutes until smooth
and elastic.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm draught
free place for 30 minutes or until dough
has doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air, lightly
knead.
4. For thin crust, divide dough into
4 x 170g dough balls and set aside
until required.
5. For thicker crust, divide dough into
2 even dough balls and set aside until
required.
50
INGREDIENTS
250g ‘OO’ Flour
Pinch salt
2 eggs
3 egg yolks
1 tablespoon olive oil
METHOD
1. Assemble Mixer using the dough hook
and the large mixer bowl. Place flour and
salt into bowl. Make a well and add eggs,
yolks and olive oil.
2. Slowly turn mixer to KNEAD/FOLD
setting and mix for about 4–5 minutes
or until dough combines. If dough has
not combined add 1–2 teaspoons water
if needed.
3. Remove dough from bowl and cover
with plastic wrap and allow to rest for
1–2 hours.
4. Use a pasta machine to make pasta.
5. To cook pasta, bring a large pot of water
to the boil. Add a generous amount
of salt. Cook pasta for 1-3 minutes
depending on the shape and thickness of
the pasta. Drain and serve immediately
with your favourite sauce.
PAge header.....
Breads
and doughs
Cinnamon Scrolls
Designed for the large bowl: Makes 12
INGREDIENTS
1 ½ teaspoons dried yeast
¼ cup (60ml) warm milk
¼ cup (55g) caster sugar
2 ¼ cups (335g) bread flour
½ teaspoon cinnamon
¼ teaspoon salt
3 eggs, lightly beaten
125g butter, softened and cut into cubes
Cinnamon filling
2 tablespoons soft brown sugar
1 tablespoon caster sugar
1 ½ teaspoons cinnamon
25g butter, softened
METHOD
1. Preheat oven to 200°C fan forced.
Grease a 12 hole 1⁄3 cup capacity
muffin tray.
2. Combine yeast, milk and 1 teaspoon
of the sugar in a bowl; stir to combine.
Allow to sit in a warm place for 5
minutes or until frothy.
3. Assemble mixer using the dough hook
and the large mixer bowl. Add flour,
cinnamon, salt, eggs, remaining sugar
and yeast mixture into bowl. Slowly turn
mixer to KNEAD/FOLD setting and mix
until almost combined. Add the butter
in, a few cubes at a time, until mixed
through (approx 3–4 min).
4. Turn dough out onto a well–floured
surface and lightly knead until
combined. Place in an oiled bowl; cover
with plastic wrap and allow to rest in a
warm draught free place for about
45 minutes or until doubled in size.
5. Meanwhile to make cinnamon sugar,
combine the sugars and cinnamon and
set aside.
6. Once rested, place dough onto a floured
surface and roll or press out to rectangle
shape approximately 25cm x 45cm.
Using your fingers or a spatula spread
the softened butter over the dough.
Sprinkle the cinnamon mixture over the
dough leaving 1 tablespoon for the tops.
7. Starting from the long side, roll the
dough up to form a log.
TIP
If the dough is sticking as you are
trying to roll it use a spatula or flat
knife to lift it off bench. The dough
should be very soft.
8. Trim ends of roll then cut into 12 equal
size portions. Place each scroll, cut side
up, into the greased muffin pan. Sprinkle
with remaining cinnamon sugar.
9. Bake in oven for 20 minutes. Serve hot.
TIP
If some of the butter does not combine
then stop the mixer and scrape butter
onto dough then mix a little more.
51
Breville Customer Service Center
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany, NSW, 2019
AUSTRALIA
Mail:
Private Bag 94411
Botany Manuku 2163
NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
0800 288 513
Email: Customer Service:
askus@breville.com.au
www.breville.com.au
www.breville.co.nz
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
Model BEM800 Issue -C13
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