the Kitchen Wizz Pro
the Kitchen Wizz Pro
Instruction Booklet
BFP800
CONGRATULATIONS
on the purchase of your new
Breville Kitchen Wizz Pro
Contents
4
Breville recommends safety first
7
Know your Breville
Kitchen Wizz Pro
10
Assembling your Breville
Kitchen Wizz Pro
16
Basic processing techniques
– Pureeing with the
QUAD‰ blade
– Mixing and whipping with
the QUAD‰ blade
– Slicing, shredding and
grating with the multi function Discs
28
Food processing at a glance
– Processing tips
34
Care, cleaning & storage
38
Recipes
3
Breville recommends safety first
At Breville we 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.
Important safeguards
Read all instructions
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• Carefully read all instructions before
operating and save for future reference.
• Remove any packaging material and
promotional labels before using the food
processor for the first time.
• Do not place the food processor near
the edge of a bench or table during
operation. Ensure the surface is level,
clean and free of water, flour, etc.
Vibration during operation may cause
the appliance to move.
• Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
• Handle the food processor and
attachments with care – remember the
blades and discs are razor-sharp and
should be kept out of reach of children.
• Always make sure the food processor is
completely assembled before operating.
The appliance will not operate unless
properly assembled.
• Ensure the OFF button has been pressed,
and the food processor is switched off at
the power outlet and unplugged before
attaching the quad blade, dough blade,
disc or processing lid.
• Always secure the processing bowl onto
the motor base before attaching the quad
blade, dough blade or discs.
• Always operate the food processor with
the processing lid securely in position.
• Do not push food into the feed chute
with your fingers or other utensils.
Always use the food pusher provided.
4
• Keep hands, knives and other utensils
away from moving quad blade, dough
blade or discs.
• Do not place hands or fingers in the
bowl of the food processor unless the
motor, quad blade, dough blade or discs
have come to a complete stop.
• Ensure the OFF button has been pressed
to switch the motor off and the appliance
is switched off at the power outlet and
unplugged before removing the lid from
the bowl.
• Do not use attachments other than those
provided with the food processor.
• Do not attempt to operate the food
processor by any method other than
those described in this booklet.
• Ensure the motor, blades or discs
have completely stopped before
disassembling. Ensure the OFF button
has been pressed and the appliance
is switched off at the power outlet
and unplugged when not in use, if left
unattended and before disassembling,
cleaning or storing.
• Care should be taken when removing
the food from the processing bowl by
ensuring the motor, quad blade, dough
blade or disc, have completely stopped
before disassembling. Ensure the OFF
button has been pressed to switch the
motor off; the appliance is switched off at
the power outlet and unplugged, before
removing the lid from the bowl. The
processing bowl should then be unlocked
from the motor body and the quad
blade, dough blade or discs carefully
removed before attempting to remove the
processed food.
Breville recommends safety first
• Some stiff mixtures, such as dough
may cause the processing blade to
rotate more slowly than normal. If this
happens, do not process for longer than
1 minute.
• Do not process hot or boiling liquids –
allow liquids to cool before placing into
the processing bowl.
• Do not use the food processor on metal
surfaces, for example, a sink drain board.
• To protect against electric shock do not
immerse power cord, plug or motor base
in water or any other liquid.
• Do not move the food processor whilst
in operation.
• Do not leave the food processor
unattended when in use.
• Do not place any part of the food
processor in the microwave oven.
• Do not fill the bowl above the 10 cup liquid
level (2.5L) or 15 cup Dry level (shredding).
Always add drier or thicker ingredients to
the processing bowl prior to adding fluids.
• Never remove the lid while the
processor is operating. Always use the
Power Off button to stop the machine
before removing the lid.
• Keep the appliance clean. Follow the
cleaning instructions provided in
this book.
5
5
Breville recommends safety first
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Unwind the power cord fully before use.
• Do not let the power cord hang over
the edge of a table, counter, touch hot
surfaces or become knotted.
• This 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.
• Children should be supervised to ensure
they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. Do not use the appliance
if power supply cord, 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.
SAVE THESE
INSTRUCTIONS
6
• 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.
CAUTION
To avoid possible malfunction of the
processing bowl’s auto switch, do not
place the processing lid in the locked
position when the appliance is not in use.
CAUTION
The processing blades and discs are
extremely sharp, handle with care at
all times. Do not place hands, knives
or other utensils into the feed chute.
Always use the food pusher to push the
food down the feed chute.
KNOW
your Breville Kitchen Wizz Pro
KNOW your Breville Kitchen Wizz Pro
A
B
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J
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Q
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R
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W
U
KNOW your Breville Kitchen Wizz Pro
A. Small food pusher
for improved processing control of smaller
ingredients. It also doubles as a measuring
cup for adding/measuring ingredients.
The food processor will run continually
whether the small pusher is in or out.
B. Large food pusher
for pushing food down the feed chute. The
food processor will not start unless the
large pusher is in place correctly.
C. Extra wide feed chute
for larger ingredients.
D. Processing lid
locks onto the processing bowl.
E. PULSE button
press down and hold briefly for
short bursts of power. The motor will
automatically stop after the pulse button
has been released.
F. POWER/OFF button
provides power to the food processor unit
only. Start/Pause is required to be pressed
to start operating the food processor.
G. Feed chute safety system
prevents the motor from operating unless
the bowl and lid are correctly locked in
position, and large feed pusher is inserted.
H. Silicone seal
reduces the chance of leakage
while processing large volumes of
liquid ingredients.
I. Processing bowl with handle
15 cup bowl for dry ingredients and 10
cups for liquid (wet ingredients). The
processing bowl locks onto the motor base.
J. Count up & count down timer
used to set desired time required for
processing. Can count up or down,
stopping the processor once the time is
reached in count down mode.
K. LCD display
displays the timing function.
L. Direct drive motor base
2000W induction motor with safety
braking system.
M. Non-skid rubber feet
for added safety and stability.
N. Julienne Disc
use this disc for julienning vegetables.
O. Chip Cutter
use this disc for chipping vegetables.
P. Reversible Shredder
use one side for small/thin shredding and
the other side for coarse shredding.
Q. Adjustable Slicer
use this disc for slicing ingredients. Able to
slice from 0.5mm – 8mm thick.
R. Whisk/Emulsifying Disc
use this attachment for whisking of eggs
and cream.
S. QUAD‰ Processing Blade
swift action for chopping, mixing, whipping
and blending a variety of ingredients.
T. Dough Blade
blunt blade designed for a softer action of
combining dough ingredients.
U. Mini Processing Blade
used for chopping, mixing, and blending a
variety of ingredients.
V. Disc Spindle
fits onto bowl drive coupling and is used
to hold the reversible shredder, julienne,
chip cutting, whisk and adjustable slicing
discs in position.
W. Storage Container with lid
used for storing all discs and blades when
they are not in use.
NOT SHOWN
Cleaning Brush
for cleaning the processor bowl, blades and
discs. The flat end is designed as a scraper to
remove food particles from crevices.
Plastic Spatula
for scraping the sides of the bowl helping to
process ingredients evenly.
Mini Processing bowl
for processing small volumes of ingredients.
Cord Storage
cord can be pushed into the housing to
reduce length.
Breville Assist Plug
ergonomic ring-pull design allows the
power plug to be easily removed from the
power outlet.
9
ASSEMBLING
your Breville Kitchen Wizz Pro
ASSEMBLING YOUR BREVILLE Kitchen Wizz Pro
Before first use
Before using your Breville food processor,
become familiar with all the parts. Remove
all packaging materials and promotional
labels, being careful when handling the
processing blades and discs as they are very
sharp. Wash the processing bowl, processing
lid and other attachments in warm, soapy
water. Rinse and dry thoroughly. (Refer to
cleaning, care and storage section).
3. If using a disc, first assemble the disc
spindle onto the bowl drive coupling.
Orientate the disc so that the side you
wish to use is facing upwards. Hold
the disc by the centre plastic moulding
and position the central hole above
the attachment spindle. Push down
firmly until fitted correctly. (Please
note that these discs only fit the larger
processing bowl).
1. Place the motor base on a dry, level work
surface. Place the processing bowl on to
the motor base with the handle in line
with the ‘ALIGN HANDLE’ graphic on
the motor base. (See Figure 1).
Fig. 3
Fig. 1
2. Turn the processing bowl clockwise
until the handle aligns with the ‘TURN
TO LOCK’ graphic. The processing
bowl should be securely locked into
position. (See Figure 2).
4. For using the processing blades,
carefully grasp either the quad blade,
dough blade or mini processing blade
using the central plastic support and
position it over the bowl drive coupling
and push down until inserted correctly.
If using the mini processing blade,
ensure the mini processing bowl is
assembled into the main bowl first.
Fig. 4
Fig. 2
11
ASSEMBLING YOUR BREVILLE Kitchen Wizz Pro
5. Place the processing lid onto the
processing bowl so the feed chute is
slightly right of the bowl handle and
the arrow graphics are aligned
.
Holding the feed chute and pressing
down firmly at the same time, turn
the lid clockwise (as indicated by the
graphic) so the ‘Locking Tab’ on the
lid slots into the ‘Interlocking Safety
Catch’ on the handle. The lid should be
securely locked into position.
Your food processor has POWER/OFF,
START/PAUSE and PULSE buttons to
give total control when processing food.
Press the START/PAUSE button to switch
the motor on and operate continuously.
NOTE
The food processor will not start
unless the large food pusher is
inserted correctly into place.
Press the POWER/OFF button to
switch the motor off. When short bursts
of power are required, press the PULSE
button and hold down briefly, release,
then press again. The PULSE action
will automatically stop when the button
is released.
Fig. 5
NOTE
The food processor will not operate
unless both the processing bowl and
lid are correctly locked into position.
CAUTION
The processing blade (including
the mini bowl blade) and discs are
extremely sharp, handle with care at
all times.
6. Insert the power plug into a 230/240
volt power outlet and switch the power
outlet on.
7. Press the POWER/OFF button to turn
your food processor on. The red light
illuminates around the POWER /OFF
button to indicate that the processor is on.
12
8. To set the timer, press the
buttons
located to the left of the timing window.
Time will move up by 5 second intervals,
from 0 to 30 seconds. From 30 seconds
to 2 minutes the time will increase in 10
second intervals and from 2 minutes to
9.59 minutes the time will increases in
20 second intervals.
9. Once the time is set, press the START/
PAUSE button and the timer will start to
count down.
Ensure the large food pusher is inserted
correctly into place. The food processor
will not start until pusher is in place.
Once the timer has finished, the food
processor will stop and go into ‘Standby’
mode. Three (3) beeps will be sounded to
indicate that the processing is complete.
The processor incorporates a ‘Safety
Interlock System’ that ensures the unit
will not start without the large food
pusher in position. Processing will stop
automatically, once the large food pusher
has been removed from the lid. The chute
max fill graphic indicates the maximum
volume of food to be placed in the chute
for the pusher to activate the unit.
ASSEMBLING YOUR BREVILLE Kitchen Wizz Pro
10. At the end of processing, always
wait until the blades or discs have
stopped spinning before unlocking
and removing the lid. To remove the
processing lid, ensure the POWER/OFF
button has been pressed, the power is
switched off at the power outlet and the
cord is unplugged from the power outlet.
Holding the feed chute and pressing
down firmly at the same time, turn the
lid anti-clockwise so that the arrow
graphics are no longer aligned.
NOTE
As a safety feature, the food processor
will automatically switch off when the
lid is unlocked; however, it is good
practice to manually switch off the
food processor using the POWER/
OFF button before removing the lid.
NOTE
Care should be taken when removing
the food from the processing bowl by
ensuring the motor, processing blade,
dough blade or discs have completely
stopped before disassembling. Ensure
the POWER/OFF button is pressed
to switch the motor off, the appliance
is switched off at the power outlet
and it is unplugged, before removing
the lid from the bowl. The processing
bowl should then be unlocked from
the motor body, then the quad blade,
dough or disc carefully removed
before attempting to remove the
processed food.
11. Remove the processing bowl (before
removing blade or discs) by turning it
anti-clockwise until the handle is in line
with the ‘ALIGN HANDLE’. Lift the bowl
off the motor shaft.
When removing the discs - carefully
remove by gripping the plastic hub on
the centre of the disc and lifting the disc
up and away from the pin on the spindle.
NOTE
Reassemble the food processor by
locking the bowl into position before
attaching blade, disc or lid.
13
ASSEMBLING YOUR BREVILLE Kitchen Wizz Pro
Overload protection system
If the motor overloads, the food processor
will go to ‘Standby’ mode and “OVERLOAD”
icon in the LCD starts to flash. The food
processor can still be switched off by
pressing the POWER/OFF button. To
operate the food processor again, allow the
machine to cool for approx 30 minutes.
Some stiff mixtures, such as dough, may
cause the dough blade to rotate more slowly
than normal. If this happens, do not process
for longer than 1 minute.
If the blades or discs should jam while
processing, ensure the POWER/OFF button
is pressed to switch the motor OFF. Switch
off the power outlet. Remove the processing
lid and adjust any food wedged between the
blade and the bowl or in the disc. Replace
the lid and proceed as normal. If this
occurs again, the processing bowl may be
overloaded, so remove some of the food and
process in smaller batches.
NOTE
The food processor is designed so
the motor will not operate without
the processing bowl and lid are
correctly locked into position and the
pusher inserted into the feed chute.
In the event that the food processor
starts without the lid correctly
locked into position, immediately
disconnect at the power outlet and
return to your local Breville Service
Centre for examination.
14
15
BASIC FOOD
PROCESSING
TECHNIQUES
for your Breville Kitchen Wizz Pro
BASIC FOOD PROCESSING TECHNIQUES
The food processor can process food in a
variety of ways depending on which blade or
disc you choose.
Chopping with the QUAD‰
Processing blade
The quad blade chops raw and cooked
food to the consistency required, from
coarsely chopped to minced. For many
large processing tasks, the four blades will
cut the processing time needed to achieve
the desired results. The result depends on
the type of food and how long the food is
processed. Always remember to place the
quad blade into the processing bowl before
adding the food.
NOTE
Raw Vegetables, Fruit and Cooked Meats
Trim and cut food into 2.5cm cubes. Process
no more than 4 cups at a time using the
Pulse button at 1-2 second intervals until
chopped to desired size or consistency.
Spanish Onion wedges
Chopped Spanish Onion
Raw meat, chicken and fish
Trim and cut food into 2.5cm cubes. Ensure
all bones are removed. Chill well until firm as
this will help the quad blade to cut through
the food more readily. Process no more than
4 cups (or 700g of raw meat) at a time using
the START/PAUSE button until chopped or
minced to desired size or consistency.
To avoid over-processing check the
consistency frequently. For many
processing tasks we recommend to
use the Pulse button, as it may only
take a few seconds to fully process
the food to the desired consistency.
If necessary, press the POWER/OFF
button, unlock the lid and use the
spatula to scrape down the sides of the
bowl to ensure even processing.
Cubed Beef
Minced Beef
17
BASIC FOOD PROCESSING TECHNIQUES
Garlic, chilli and ginger
For garlic, peel cloves and leave whole.
For chilli, leave whole (remove seeds for
milder chilli). For ginger, peel and cut into
2.5cm cubes. Process until chopped to
desired consistency. Store chopped garlic
or chilli mixed with a little oil in an airtight
container in refrigerator for up to 1 week.
Mix ginger with a little sherry. If adding
garlic, chilli or ginger to other ingredients,
drop whole pieces down feed chute while
the motor is running.
Nuts
Process no more than 4 cups (250g) shelled
nuts at a time using the PULSE button
at 1-2 second intervals until chopped to
desired size.
Shelled peanuts
Whole chillies
Chopped chillies
Herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than 2
bunches (approx. 4 cups) at a time using the
PULSE button at 1-2 second intervals until
chopped to desired size or consistency.
Basil leaves
18
Chopped basil
Chopped peanuts
Dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more
than 4 cups at a time using the PULSE
button at 1-2 second intervals until chopped
to desired size or consistency.
NOTE
If chopping fruit to add to cake batter,
process the fruit before making the
batter, adding a little flour from recipe
quantity to prevent fruit sticking to
quad blade.
BASIC FOOD PROCESSING TECHNIQUES
NOTE
700g pkt sliced bread yields
approximately 10 cup soft breadcrumbs.
Freeze in one cup portions for later use.
Dried breadcrumbs
Break bread into chunks and toast in oven
until golden and crisp. Do not over brown.
Process no more than 4 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
Whole dried fruit
Chopped dried fruit
Citrus peel
Remove the peel from the fruit using a
vegetable peeler and cut into 2.5cm pieces.
Process no more than 4 cups at a time
together with ½ cup granulated sugar and
using the PULSE button at 1-2 second
intervals until chopped to desired size.
NOTE
The white pith between the skin and
citrus flesh is bitter, so carefully
remove the citrus peel ensuring the
white pith remains on the fruit.
Biscuit Crumbs
Break biscuits into quarters, measure
quantity and place into processing bowl.
Process no more than 4 cups at a time using
the PULSE button at 1-2 second intervals
until crumbed to desired consistency.
NOTE
Sweet or savory biscuit crumbs can
be used as an alternative to pastry for
sweet or savory pies.
Hard boiled eggs
After cooking eggs to hard boiled stage,
allow to cool then remove shells and cut
eggs in half. Process no more than 12 eggs
at a time using the PULSE button at 1-2
second intervals until chopped to desired
size or consistency.
Soft breadcrumbs
Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
4 cups at a time using the PULSE button
at 1-2 second intervals until crumbed to
desired consistency.
Whole biscuits
Biscuit crumbs
Cake crumbs
Cut cake into small pieces, measure quantity
and place into processing bowl. Process no
more than 4 cups at a time using the PULSE
button at 1-2 second intervals until crumbed
to desired consistency.
19
BASIC FOOD PROCESSING TECHNIQUES
Pureeing with the QUAD‰
Processing blade
The quad blade purees raw and cooked
food to the consistency required, including
baby food. For many large processing tasks,
the four blades will cut the processing
time needed to achieve the desired results.
Always remember to place the quad blade
into the bowl before adding the food.
NOTE
After pureeing the food, carefully
remove the quad blade and use the
spatula to scrape any food adhering to
the blade and the processing bowl.
Cooked vegetables
Peel and cut vegetables into 2.5cm cubes.
Ensure vegetables are well cooked and
softened before processing. Process no
more than 2 cups at a time using the
START/PAUSE button until food is pureed
to desired consistency.
NOTE
After processing vegetables, add stock
through the feed chute, if necessary,
to make a smoother puree.
Creamed vegetable soups
Use same process as for cooked vegetables
above then with motor running, gradually
add no more than 4 cups stock and cream or
milk through the feed chute. Do not exceed
MAX liquid level.
20
Cooked pumpkin
Pureed pumpkin
Cooked meat and patés
Trim and cut cooked meat into 2.5cm cubes.
For chicken liver paté, leave livers whole.
Process no more than 4 cups at a time using
the START/PAUSE button until pureed to
desired consistency. For paté, add cream
through feed chute while motor is running.
NOTE
Add pan juices during processing if
mixture becomes too stiff.
Peanut butter
Process shelled peanuts, no more than 4
cups at a time, using the START/PAUSE
button until pureed to desired consistency.
Note: mixture will form into a ball.
NOTE
2 cups peanuts will yield
approximately 1 cup peanut butter.
The natural oil in the butter will
separate on standing. Stir before use.
BASIC FOOD PROCESSING TECHNIQUES
Mixing with the QUAD‰
Processing blade
The quad blade mixes ingredients for cakes,
batters, and egg-based sauces such as
mayonnaise. Always remember to place the
quad blade into the processing bowl before
adding the food.
Shelled peanuts
Peanut butter
Fresh Fruit
Peel and cut fruit into 2.5cm cubes. Ensure
any pips or stones are removed. For hard
or firm fruit such as apples and pears,
cook until soft before processing. Process
no more than 4 cups at a time using the
START/PAUSE button until pureed to
desired consistency.
Butter cakes
Place softened butter and sugar into
the processing bowl. Process using the
START/PAUSE button until mixture is
lightly creamed. With the motor running,
add eggs one at a time down the small feed
chute, mixing well after each addition. Add
liquid and dry ingredients to the mixture in
the processing bowl and process using the
PULSE button until folded through evenly.
If necessary, interrupt the processing,
remove the lid and scrape the mixture from
the sides of the bowl. Replace the lid and if
adding dried fruit, nuts etc. using PULSE
button until folded through evenly.
Baby food
Trim and cut cooked food (meat and/
or vegetables) into 2.5cm cubes. Process
no more than 4 cups at a time using the
START/PAUSE button until pureed to
desired consistency.
NOTE
Add stock, milk or gravy during
processing if mixture becomes too
stiff. If required, freeze excess mixture
in ice-cube trays, then repack in
freezer bags ready for use.
Creamed butter & sugar
Buttercake batter
21
BASIC FOOD PROCESSING TECHNIQUES
Dips and spreads
Using quad blade place ingredients into
the processing bowl and process using the
START/PAUSE button until ingredients are
mixed to desired consistency. If necessary,
during processing remove the lid and scrape
the mixture from the sides of the bowl.
Quad blade
Quick-mix cakes and batters
Use this method for melt ‘n’ mix cakes,
packet cakes and crepe batters. Place
all ingredients (starting with the liquid
ingredients) into the processing bowl
ensuring not to exceed MAX liquid level.
Process using the START/PAUSE button
until mixed to a smooth consistency. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and continue but
do not over-process the mixture.
Sorbet
For step one use the quad blade.
Step 1
Place ripe fruit and a sugar syrup into the
processing bowl and process until smooth.
Transfer this mixture to a plastic dish and
freeze until just starting to set. Return frozen
mixture to the processing bowl and using
the quad blade, process using PULSE button
until smooth. Return mixture to freezer as
before and repeat this process 2-3 times to
break down large ice crystals.
Step 2
Using the emulsifying disc, beat egg whites
until foamy using the emulsifying disc (see
Egg Whites in this section). Add frozen fruit
puree to egg white foam and process using
PULSE button until folded through evenly.
Freeze until ready to serve.
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Emulsifying disc. Use with the Disc Spindle.
WHIPPING WITH THE
EMULSIFYING DISC
Egg whites
NOTE
Although the quad blade can be used
for egg whites, for best results we
recommend the emulsifying disc is used.
Ensure the processing bowl and
emulsifying blade are clean, dry and free
of any fat residue.
Place a minimum of 6 egg whites and a
pinch of salt into the processing bowl.
Process using the START/PAUSE button
until egg whites are foamy (about 1 minute).
With the motor running, slowly add 1
tablespoon lemon juice to help stabilise the
egg white foam.
NOTE
The foamed egg whites are not
recommended for making meringue or
Pavlova (Refer to processing tips).
BASIC FOOD PROCESSING TECHNIQUES
NOTE
Emulsifying disc is not dishwasher
safe. Please do not place in the
dishwasher. Wash by hand.
Egg whites
Egg sauces
(Mayonnaise, Hollandaise, Bearnaise)
Place a minimum of 6 egg yolks or 4
whole eggs into the processing bowl with
seasonings and vinegar use emulsifying
disc. Process using START/PAUSE button
until mixture is light and creamy (about 2
minutes). Use emulsifying disc.
For Mayonnaise: use quad blade with the
motor running, slowly add oil through feed
chute until mixed to desired consistency. Do
not exceed Max liquid level.
For Hollandaise or Bearnaise: with the
motor running, slowly add hot, melted butter
through feed chute until mixed to desired
consistency. Do not exceed Max liquid level.
Egg white foam
NOTE
When using the emulsifying
disc please insert disc and spindle
on to the food process and before
adding ingredients.
Milkshakes
Place milk, flavourings and ice-cream
into the processing bowl and using the
emulsifying disc, process using START/
PAUSE button until frothy. Do not exceed
MAX liquid level.
Whipped cream
Place 600ml well-chilled cream into the
processing bowl and using the emulsifying
disc, process using PULSE button until
whipped to desired consistency.
Dough blade
Kneading with the
dough blade
The edges of the plastic blade
provide a softer action for combining
dough ingredients.
Pastry and scone dough
Insert the dough blade into the bowl. Place
flour and cubed, chilled butter into the bowl.
Do not process a mixture with more than
3 cups/450g flour. Process using PULSE
button until butter is absorbed into flour.
While motor is running, quickly add liquid
through feed chute, processing until mixture
forms a ball of dough.
23
BASIC FOOD PROCESSING TECHNIQUES
Bread dough
Insert the dough blade into the bowl. Use
instant active dry yeast and include with
the dry ingredients in the processing bowl.
Do not process a mixture with more than
3 cups/450g flour. Add softened, cubed
butter and process using the START/PAUSE
button until the butter is absorbed into the
flour. If using oil, with the motor running,
add the oil through the small feed chute
and process until the mixture forms a soft,
elastic ball of dough. Do not over process.
Transfer the dough to a lightly floured
surface and knead for a further 5 minutes if
necessary until soft and pliable. Place dough
into large, greased mixing bowl and stand
covered in a warm place until doubled in
size. Turn the dough onto a lightly floured
surface and knead again until smooth and
elastic. Shape the dough, allow to rise in a
warm area then bake in a hot oven.
Biscuit dough
Insert the dough blade (or you can use the
quad blade) into the bowl. Place softened
butter and sugar into the processing bowl.
Process using the START/PAUSE button
until lightly creamed. With the motor
running, add eggs one at a time down the
small feed chute, mixing well after each
addition. Place dry ingredients into the
processing bowl and use the PULSE button
until ingredients are just combined. Add
dried fruit, nuts, etc. through the small feed
chute and use the Pulse button until the
additions are folded through evenly.
Melt ‘n’ mix biscuits
Insert the dough blade into the bowl. Place
melted ingredients, followed by liquid
ingredients then dry ingredients into the
processing bowl. Process ingredients using
the PULSE button until just combined. If
necessary, interrupt the processing, remove
the lid and scrape the mixture from the sides
of the bowl. Replace the lid and continue but
do not over-process the mixture. Add dried
fruit, nuts etc. after this step using PULSE
button until folded through evenly.
shredding and grating with
the reversible shredder
Prepare fruit or vegetables by washing or
peeling first.
First cut the food to fit the length of the feed
chute (no more than 14cm). Food can be
shredded length ways to make a long shred.
If food fits without the need to cut, trim one
end so that it sits flat in feed chute.
Reversible Shredder
1. Place either the coarse or fine shredding
disc onto the disc spindle and then into
the processing bowl.
2. Prepare food as directed in the following
food categories or recipes.
Both thick and thin grating can be achieved
by using either the coarse or fine shredding
disc. Use one side of the disc for coarse
grating. Carefully turn over the disc so that
the process required is facing upwards.
24
BASIC FOOD PROCESSING TECHNIQUES
Slicing, with adjustable
slicing disc
Adjustable slicer
1. Place the adjustable slicer onto the disc
spindle in the processing bowl.
2. Prepare food as directed in the following
food categories or recipes.
The adjustable slicer disc slices raw fruit
and vegetables to a consistent thickness
required. From fine 0.5mm to think 8.0mm
via 24 adjustable settings.
For many large processing tasks, the
adjustable slicing disc will cut the
processing time needed to achieve the
desired results. The result depends on the
type of food and how the food is positioned
into the feed chute.
For smaller foods, the small feed chute
provides greater control for adjustable slicing.
To adjust slicing height, hold the adjustable
slicing disc outer edge with one hand, turn
the adjustment dial on the underside of the
disc to set the height. An arrow graphic
indicates the height to which the blade is set.
3. Pack food into the feed chute as directed
in the following food categories. For
smaller size food leave the large pusher
in place and use the small pusher
instead. The food should fit snugly so it
is supported upright in the feed chute,
but not so tight that it prevents the food
from easily moving down the feed chute
when guided by the food pusher.
4. Process using the START/PAUSE button
whilst at same time, gently guiding the
food down the feed chute using the food
pusher. Never force the food down as this
will damage the discs. Apply light pressure
for soft foods such as tomatoes and
bananas; medium pressure for firmer foods
such as potatoes and apples; and firm
pressure for hard foods such as Parmesan
cheese and deli meats such as salami.
5. Repeat this process until all food has
been sliced, shredded or grated.
NOTE
There may be slight variation in slice
thickness depending on the food
being processed and force applied
with the feed chute pusher.
Do not overfill the feed chute before slicing.
The pusher will not activate the unit if the
chute is overfilled. A Max level graphic
indicates the maximum fill level.
WARNING
Adjustable Slicing Disc blade is sharp,
keep hands away from the blade.
25
BASIC FOOD PROCESSING TECHNIQUES
Round fruit and vegetables
Prepare fruit or vegetables by washing or
peeling, and coring or seeding (if necessary).
For small fruit and vegetables (e.g. kiwi fruit,
roma tomatoes), trim one end so the food
sits flat in the feed chute.
For large fruit and vegetables (e.g. apples),
cut in half (if required) to fit in the feed
chute. Pack into the feed chute with the
adjustable slicing disc at the slot number
required for the thickness.
Tomatoes in chute
Long fruit and vegetables
Prepare fruit or vegetables by washing or
peeling. First cut the food to fit the length
of the feed chute (no more than 14cm). If
food fits without the need to cut, trim one
end so that it sits flat in feed chute or the
food should be able to lie on the side if you
require a long thin slice of vegetable or fruit.
Pack food vertically or horizontally, into the
feed chute with cut side facing disc.
The small feed chute can be used for long
vegetables such as carrots and zucchini.
Sliced tomatoes
Zucchini in chute
Sliced zucchini
WARNING
When slicing and shredding, always
use the food pusher to guide food down
the feed chute. Never put your fingers
or spatula into the feed chute. Always
wait for the disc to stop spinning
before removing the lid.
Apples in chute
26
Sliced apples
BASIC FOOD PROCESSING TECHNIQUES
Leafy vegetables
For cabbage, wash and shake off excess
water. Cut into wedges to fit feed chute.
For lettuce, separate leaves, wash and dry
thoroughly, then roll up and pack vertically
into feed chute. Slice or shred.
Deli meats
Cut the meat to fit the length of the feed
chute (no more than 14cm).
Pack into the feed chute with cut side
facing disc.
NOTE
Slicing or shredding is not
recommended for spinach. To process
spinach, wash and dry thoroughly, tear
into pieces and use chopping blade or
quad blade.
Salami in chute
Sliced salami
Raw meat
Partially freeze trimmed meat that has
been cut to fit the feed chute until firm.
Recommended cuts: pork and lamb fillet,
thickly cut boneless sirloin.
Pack into the feed chute vertically. Slice.
Lettuce in chute
Sliced lettuce
Cheese
Caution should always be taken when
processing cheese in a food processor.
For soft cheese such as Mozzarella and
Bocconcini, partially freeze, until firm
otherwise it will jam in the blades. For hard
cheese such as Parmesan, check first that it
is not too hard otherwise it will damage the
blades - the cheese should slice easily with a
sharp knife.
For round cheese such as Mozzarella and
Bocconcini, slice one end and pack into the
feed chute so the flat end is facing the disc.
For wedge-shaped cheese, pack 2 pieces
side by side into chute to form a rectangular
shape (one piece with tip facing down, other
piece with tip facing up). Slice or shred.
Suet
Remove skin from suet and cut into pieces
large enough to fit feed chute. Partially
freeze until firm otherwise it will stick to the
blades causing them to jam. Pack into the
feed chute. Shred.
Chocolate
Break block of chocolate into pieces.
Chill until firm. Pack into the small feed
chute. Shred.
27
BASIC FOOD PROCESSING TECHNIQUES
Mini-Bowl function
Large chipper
The mini processing bowl can be positioned
inside the main processing bowl and is
used for processing small food quantities.
A mini processing blade is provided which
fits inside the mini bowl and can be used for
used for chopping, mixing and blending a
variety of foods.
Do not place the mini processing blade
into the main processing bowl. Main bowl
processing attachments will not operate in
the mini processing bowl.
The chip cutting disc is positioned on the
spindle in the main processing bowl and
cuts food into long chunky lengths. This
disc is used primarily for potatoes, however,
a variety of foods can be used for this
application. If using large potatoes, lie them
down in feed chute for extra long strips.
For best results, position the pusher so
that firm pressure is applied onto the food
to be processed.
Press the START/PAUSE button.
Julienne disc
The Julienne disc is positioned on the disc
spindle in the main processing bowl and
cuts food into long thin strips. Common
items to be julienned include carrots,
zucchini, potato and celery. For longer
strips, use the large feed chute and lie
the foods down horizontally. For shorter
“match stick” size strips use the small feed
chute and pusher.
28
NOTE
When processing with the chipping
disc, the last piece of each food
processed may become caught in the
cutting blade. This is normal, however,
the disc could become unbalanced. To
reduce vibration we recommend the
pusher is quickly removed from the
feed chute after each piece of food is
processed so the motor stops quickly.
Insert the next piece of food and
repeat the process.
With some foods it may be necessary
to remove the lid. Remove the disc
from the bowl, and clear the lodged food
before proceeding.
29
FOOD PROCESSING
AT A GLANCE
for your Breville Kitchen Wizz Pro
FOOD PROCESSING AT A GLANCE
For more information about preparation of food and how to process, refer to basic
processing techniques.
For specific recipes, refer to the recipe section.
NOTE
The food processor is very powerful and recommended using pulse function where
possible as to avoid over chopping or whipping.
FOOD
BLADE TYPE (Dough/
Quad/Mini)
ADJUSTABLE SLICING
BLADE THICKNESS
Avocado
Quad or mini Use: Guacamole
2-5
Asparagus (cooked)
Quad or mini Use: Asparagus Dip
Beetroot
Broccoli (cooked)
2-5
Shredding Use: Salad
Thin 1-2 and med 2-3 Use: Accompaniment
Shredding Use: Salad
0-5
Shredding Use: Salad
Quad
Use: Broccoli Soup
Cabbage
Carrot
Quad or mini
Use: Vegetable Soup
Cauliflower (cooked)
Quad or mini Use: Cauliflower Soup
Celery
Quad or mini Use: Vegetable Soup
Chilli
Quad or mini Use: Seasoning
Eggplant
Quad or mini
Use: Accompaniment, soups
Garlic
Quad or mini Use: Seasoning
Ginger
Quad or mini Use: Seasoning
Herbs
Quad or mini Use: Seasoning pesto
Leeks
Quad or mini
Use: Cooked for soups
Lettuce
Mushrooms (raw)
RECOMMENDED DISC
TYPE (Chip/Shred/
Julienne/whisk)
Thin 1-2 med 2-3
Use: Salad
2-5
Use: Grilled eggplant
Shred or Julienne
Use: Accompaniment to
dishes
2-5
Use: Vegetable Soup
2-4
Use: Salad
Quad or mini
Use: Vegetable Soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup"
31
FOOD PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/
Quad/Mini)
ADJUSTABLE SLICING
BLADE THICKNESS
Mushrooms (cooked)
Quad
Use: Mushroom Soup
4-6 Use: Salad, vegetable
soup, mushroom sauce,
mushroom soup
Onion
Quad or mini Use: Soups, Sauces
0-5
Use: Salad
Parsnip
Quad or mini
Use: Vegetable soup
2-5
Use: Vegetable lasagna
Parsnip (cooked)
Quad
Use: Accompaniment
Peas (cooked)
Quad or mini
Use: Accompaniment, baby
food
Potatoes
0.5 - 6
Use: Potato bake
Chip / Julienne / Shredder
Use: Chips
Shredder - Coarse or fine
Use: Salad
Potatoes (cooked)
Quad or mini
Use: Mash potato, Skordallia
Pumpkin
Quad or mini
Use: Pumpkin frittata
3-6
Use: Pumpkin sliced salad
Pumpkin (cooked)
Quad or mini
Use: Mash pumpkin, Pumpkin
soup, pumpkin scones
3-6
Use: Pumpkin sliced salad
Spinach
Quad or mini
Use: Accompaniment
Spinach (cooked)
Quad or mini
Use: Creamed spinach
Swede
Quad or mini
Use: Vegetable Soup,
creamed swede
Tomatoes
Quad or mini
Use: Salsa
Zucchini
2-5
Use: sandwich filling,
Tomato Bocconcini Salad,
tomato relish
3-6
Use: Accompaniment,
zucchini slice, gratin
Apple
Quad or mini
Use: Apple sauce
2-5
Use: Apple galette
Apple (cooked)
Quad or mini
Use: Baby food
4-6
Use: Fruit Salad
Banana
Quad or mini
Use: Dessert sauces
Berries
Quad or mini
Use: Fruit salad
Citrus Fruit
Quad or mini
Use: Fruit mince
32
RECOMMENDED DISC
TYPE (Chip/Shred/
Julienne/whisk)
Shredder - Coarse or fine
Use: Salad, Frittata
FOOD PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/
Quad/Mini)
Citrus Peel
Quad or mini
Use: Fruit mince
Dried Fruit
Quad or mini
Use: Fruit salad, dessert sauce
Kiwi fruit
Quad or mini
Use: Fruit salad, dessert sauce
Mango
Quad or mini
Use: Fruit salad, dessert sauce
Melon
(Honeydew/rockmelon)
Quad or mini
Use: Fruit salad
Pear
Quad or mini
Use: Fruit salad
Pear (cooked)
Quad or mini
Use: Baby food
Pineapple
Quad or mini
Use: Fruit salad
Stone Fruit (Apricot,
nectarine, peach, plum)
Quad or mini
Use: Fruit salad, dessert sauce
Strawberries
Quad or mini
Use: Fruit salad, dessert sauce
Batters
Dough
Use: Cakes, crepes
Breadcrumbs
Quad or mini
Use: Coatings, breadcrumb
stuffing
Cheese
ADJUSTABLE SLICING
BLADE THICKNESS
4-6
Use: Dessert decoration
4-6
Use: Pear pie
Whisk
Use: cakes, muffins, crepes
2-5
Use: Garnish, sandwich fillings
Chocolate
Quad or mini
Use: Chocolate Ganache
Cream Cheese
Quad or mini
Use: Dips, cheese cake
Doughs
Dough
Use: Pastry, scones, bread
Eggs (whole or yolks)
use pulse function
Shredder - Coarse or fine
Use: Grated cheese for pizza
Shredder - Coarse or Fine
Use: Dessert decoration
Egg Whites
use pulse function
Eggs (hard boiled)
RECOMMENDED DISC
TYPE (Chip/Shred/
Julienne/whisk)
Whisk
Use: Egg foams (not
recommended for
meringue, pavlova)
Quad or mini
Use: Sandwich filling
2-5
Use: sandwich filling
Whisk
Use: Mayonnaise
33
FOOD PROCESSING AT A GLANCE
FOOD
BLADE TYPE (Dough/
Quad/Mini)
ADJUSTABLE SLICING
BLADE THICKNESS
Cream
use pulse function
Whisk
Use: recommended pulse
function to avoid over
whipping
Meat (raw)
use pulse function
Quad
Use: Mince meatloaf, burgers
Meat (cooked)
use pulse function
Quad
Use: Sandwich fillings, pate,
baby food
Meat (deli)
34
RECOMMENDED DISC
TYPE (Chip/Shred/
Julienne/whisk)
1-6
Use: Sandwiches, antipasto,
pizza toppings
FOOD PROCESSING AT A GLANCE
PROCESSING TIPS
• Do not fill the bowl above the liquid
max level for wet ingredients. Always
add drier or thicker ingredients to the
processing bowl prior to adding fluids.
• To avoid over-processing when coarsely
chopping food, frequently check
consistency. It is also recommended to
use the pulse function to avoid overprocessing food. Use the spatula to
scrape down the sides of bowl to ensure
an even texture.
• If chopping fruit to add to cake batter,
process before making batter, adding a
little flour from quantity recommended in
recipe to prevent fruit sticking to blades.
• When crumbing bread for stuffing, use
stale bread as fresh bread sticks to blades.
• Add liquid to pureed foods after processing.
• Use the small feed chute when adding
liquid to processed mixtures.
• Peanut butter made in the food
processor will separate on standing. Stir
just before use.
• When processing a variety of
ingredients, it is not necessary to remove
•
•
•
•
•
them after each addition, unless they
exceed the MAX level marking.
When mixing dry and wet ingredients,
the mixture will process more evenly
if the wet ingredients are placed in the
bowl preceding the dry ingredients.
Egg white foams used for aerating
mixtures such as fruit sorbet, work
successfully. A minimum of 6 egg
whites successfully using a minimum
of 6 egg whites. It is recommended to
use the whisk disc and pulse function to
maximise the effect.
Beating egg whites for pavlova or
meringue requires lengthy beating to
dissolve the sugar and entrap the air.
It is recommended to use the whisking
disc for best results.
Before slicing and shredding, trim the
food to fit the feed chute. Do not overfill
beyond the level indicated.
Before slicing and shredding softer
structured foods (such as meat), partially
freeze until just firm.
35
CARE, CLEANING
& STORAGE
of your Breville Kitchen Wizz Pro
CARE, CLEANING & STORAGE
Care and cleaning
When finished processing, switch the food
processor off at the power outlet and unplug
the power cord.
Motor base
Wipe the motor base with a clean, damp
cloth after each use. Dry thoroughly with a
soft, clean cloth.
Processing bowl, lid and food pusher
Hand wash in hot, soapy water using a mild
detergent. Do not use a scourer or abrasive
cleaners as they will scratch the plastic
surface. The plastic parts may occasionally
be washed in the dishwasher (top shelf
only). It is not recommended on a regular
basis, as prolonged exposure to hot water
temperatures and harsh detergents will
damage and shorten the life of the plastic.
NOTE
Do not place food pusher in
the dishwasher.
Processing QUAD‰ blade, dough blade
and discs
Hand wash the bowl and lid. Use the
cleaning brush accessory to scrub stubborn
foods off the blades and discs. The handle
end of the brush is designed for scraping.
To avoid accidental cuts, do not leave quad
blade or discs to soak in sudsy water. The
quad blade, dough blade, discs and spindle
can also be washed in the dishwasher (top
shelf only).
NOTE
The quad blade cover can be
assembled onto the quad blade while
it is placed in the dishwasher for
added safety.
Food stains and odours
Foods such as carrot may leave a stain on
plastic parts whilst other foods such as
garlic may leave a strong odour. To remove
either, soak the parts for 5 minutes in 2
litres of water with ½ cup lemon juice added.
Rinse and wash as normal.
Storage
• Ensure the food processor is switched off
and unplugged at the power outlet.
• Ensure all parts of the food processor are
clean and dry.
• Carefully grasp the quad blade using
the spindle. The quad blade and mini
processing blade, should be stored in the
storage box when not in use. It is good
practise to store the quad blade inside
its cover and then inside the storage box.
The mini processing bowl can be stored
inside the main processing bowl when
not in use.
• Place the lid on top of the processing
bowl but DO NOT turn clockwise to the
locked position.
• Place the food pusher, with the
measuring cup inserted, into position
in the feed chute.
• It is advisable not to store the food
processor with the processing bowl or
lid locked onto the processing bowl as
unnecessary strain will be placed on the
operating and safety switches on the
processing bowl and the motor base.
• Place the discs in the storage container
and store in a safe place out of the reach
of children to avoid accidental cuts. It is
not recommended to store the discs in a
drawer with other utensils.
NOTE
The large chipper disc must be
placed in the back slot in the
storage container.
37
CARE, CLEANING & STORAGE
NOTE
The tools storage container can
stand upright on its back to save
cupboard space. Make sure it is fully
snapped close.
• Store your food processor upright
on the kitchen bench or in an easily
accessible cupboard.
• Do not place or store anything on top of
the food processor.
WARNING
The quad, mini and adjustable
processing blades and discs are
extremely sharp, handle with care at
all times.
Never immerse the motor base, power
cord or power plug in water or any
other liquid.
Never store your food processor
with the bowl fixed and lid locked
into position. Doing so will cause
unnecessary strain on the auto
operating switch on the handle of the
processing bowl and the automatic
safety switch on the motor base.
Do not put any part of the food
processor in the microwave oven.
38
39
TROUBLESHOOTING
TROUBLESHOOTING
Problem
Easy Solution
Food is unevenly
processed
• Ingredients should be cut evenly into 2.5cm (1 inch) pieces
before processing.
• Ingredients should be processed in batches to
avoid overloading.
Slices are slanted or
uneven.
• Load food in feed chute. Place pusher onto food and apply
pressure. Then press start.
Food falls over in the
feed chute
• The large feed chute must be packed full for best results. If
processing smaller quantities, use the small feed chute.
Some food remains
on top of the disc
after processing
• It is normal for small pieces to remain after processing.
Motor slows down
when mixing dough
• Amount of dough may exceed maximum capacity. Remove
half and process in two batches.
• Dough may be too wet (see next page). If motor speeds up,
continue processing. If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process until dough cleans
the side of the processing bowl.
The motor does
not start
• There is a safety interlock switch to prevent the motor
from starting if it is not properly assembled. Make sure
the processing bowl, lid and the pusher are securely locked
into position.
• If you are slicing or shredding and the above solution does
not work, make sure that the food contents in the feed chute
are cut below the maximum fill line so that the activation rod
can engage the motor.
• If the motor still will not start, check the power cord and
power outlet.
The food processor
shuts off during
operation
• The lid may have become unlocked; check to make sure it is
securely in position.
• If the motor overloads, the 'OVERLOAD' icon in the LCD will
start to flash. Switch off by pressing the POWER/OFF button
and unplug the power cord. Allow the food processor to
cool for 20-30 minutes before resuming.
41
TROUBLESHOOTING
Problem
Easy Solution
The motor
slowed down
during operation.
• This is normal as some heavier loads (e.g. slicing/shredding
cheese) may require the motor to work harder. Reposition the
food in the feed chute and continue processing.
• The maximum load capacity may have been exceeded.
Remove some of the ingredients and continue processing.
The food processor
vibrates/moves
during processing
• Make sure the rubber feet at the bottom of the unit are clean
and dry. Also make sure that the maximum load capacity is
not being exceeded.
• This is normal as some heavier loads (e.g. slicing/shredding
cheese) may require the motor to work harder.
Dough doesn’t
fully incorporate
ingredients
• When kneading dough, always start the food processor
before adding liquid. Add liquid in a slow, steady stream,
allowing the dry ingredients to absorb it. If too much liquid
is added, wait until ingredients in the processing bowl have
mixed, then add remaining liquid slowly (do not turn off
the machine). Pour liquid onto the dough as it passes under
the feed chute opening; do not pour liquid directly onto the
bottom of the processing bowl.
Dough feels tough
after kneading
• Divide dough into 2 or 3 pieces and redistribute evenly in
processing bowl. Process 10 seconds or until uniformly soft
and pliable.
Dough is too dry
• While machine is running, add water through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
Dough is too wet
• While machine is running, add flour through the small feed
chute, 1 tablespoon at a time until dough cleans the inside of the processing bowl.
42
43
RECIPES
RECIPES
Hommous
Makes approximately 1½ cups
INGREDIENTS
425g can chick peas, well drained
2 cloves garlic, peeled
2 tablespoons toasted sesame seeds
2 tablespoons cream
2 tablespoons lemon juice
1 tablespoon peanut butter
1 teaspoon cumin
METHOD
1. Assemble food processor using
quad blade.
2. Place all ingredients into processing
bowl. Process until smooth.
3. Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve chilled with slices of Lebanese bread.
Baba ghannoush
Makes approximately 1½ cups
INGREDIENTS
500g eggplant, peeled and roughly chopped
1 teaspoon peanut butter
L cup yoghurt
2 cloves garlic, peeled
½ cup fresh coriander leaves
1 teaspoon cumin
½ teaspoon sesame oil
1 tablespoon lemon juice
METHOD
1. Place eggplant into a baking dish in a
single layer. Bake in a preheated oven at
200°C for 30-40 minutes or until tender.
Remove from oven, cool.
2. Assemble food processor using
quad blade.
3. Place eggplant and remaining
ingredients into processing bowl.
Process until smooth.
4. Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve with slices of Lebanese bread.
Guacamole
Makes approximately 4 cups
INGREDIENTS
3 large avocados, peeled and stone removed
1 Spanish onion, peeled and quartered
2 tablespoons lime or lemon juice
1 tablespoon sweet Thai chilli sauce
300ml sour cream
½ cup fresh coriander leaves, optional
METHOD
1. Assemble food processor using
quad blade.
2. Place all ingredients into processing
bowl. Process until smooth.
3. Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve with vegetable crudités or corn chips.
Creamy salsa dip
Makes approximately 2 cups
INGREDIENTS
250g cream cheese, cubed and softened
375g jar chunky Mexican salsa
METHOD
1. Assemble food processor using
quad blade.
2. Place both ingredients into processing
bowl. Process until well mixed.
3. Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve with vegetable crudités, biscuit
crackers or corn chips.
45
RECIPES
Antipasto
Swiss cheese gnocchi
Makes 4-6 serves
Makes 4 serves
INGREDIENTS
INGREDIENTS
2 bocconcini cheeses
125g Parmesan cheese
250g salami
2 firm Roma tomatoes
1 firm pear
Olives
Marinated artichokes
Marinated char-grilled vegetables (capsicum,
zucchini, eggplant)
Basil leaves
Olive oil
Balsamic vinegar
500g potatoes, peeled and quartered
8 cups/2 litres chicken stock
1½ cups/225g plain flour
½ cup/75g plain flour, extra
¼ teaspoon cayenne pepper
METHOD
1. Place bocconcini cheeses into freezer until
just firm (approximately 30 minutes).
2. Assemble food processor using the
slicing disc.
3. Slice Parmesan cheese then remove
from the processing bowl and set aside.
4. Slice salami then remove from the
processing bowl and set aside.
5. Slice tomatoes then remove from the
processing bowl and set aside.
6. Slice bocconcini cheeses then remove
from the processing bowl and set aside.
7. Just before serving peel, quarter and
core the pear then slice. (Pear will
discolour if prepared too far in advance).
8. Place olives, artichokes and char-grilled
vegetables into the centre of a large
serving platter. Arrange alternate slices
of bocconcini, tomato and basil leaves on
the platter then drizzle with olive oil and
sprinkle with balsamic vinegar. Pile salami
and arrange pear slices onto the platter
and sprinkle with sliced parmesan cheese.
NOTE
To achieve even slicing refer to the
Food processing table at a glance.
46
Cheese Sauce:
INGREDIENTS
125g Swiss cheese
90g Parmesan cheese
300ml cream
½ cup sour cream
2 tablespoons snipped chives
½ cup/125ml white wine
Freshly ground black pepper
METHOD
1. Cook potatoes in chicken stock until
tender. Drain well and cool.
2. Assemble food processor using
quad blade.
3. Place potatoes into processing bowl.
Process until smooth. Add flour
gradually through the feed chute,
processing to form a dough ball. Remove
dough from processing bowl and knead
lightly on a lightly flour dusted surface
until a smooth dough is formed.
4. Divide the dough into four portions and
roll each portion into a cylinder shape
that is about 2.5cm thick. Cut into 2cm
lengths to form gnocchi pieces. Press
each gnocchi piece with a floured fork to
flatten slightly.
5. Bring a large saucepan of water to the boil.
When boiling rapidly, drop in the gnocchi,
then reduce the heat and simmer until the
gnocchi rise to the surface, approximately
2-3 minutes. Use a slotted spoon to lift the
gnocchi out of the water and drain. Place
into a serving dish and keep warm while
making the Cheese Sauce.
RECIPES
6. To make the Cheese Sauce: Assemble
food processor using fine shredding disc
and shred the Swiss cheese. Also using
the fine shredding disc and grate the
Parmesan cheese. Combine all sauce
ingredients in a saucepan. Stir constantly
over a medium heat until cheese has
melted and sauce has thickened.
7. Pour Cheese Sauce over gnocchi and
serve immediately.
Serve Swiss Cheese Gnocchi as a entrée or
light meal.
Mixed Vegetable Frittata
Makes 4-6 serves
INGREDIENTS
2 medium potatoes, peeled
400g kumera, peeled
400 pumpkin, peeled
2 medium carrots, peeled and trimmed
1 leek, trimmed and cleaned
3 zucchinis, trimmed
150g Swiss cheese
½ cup/75g self-raising flour
Freshly ground black pepper, optional
3 x 60g eggs, lightly beaten
¾ cup/190ml milk
METHOD
1. Assemble food processor using the
coarse shredding disc.
2. Cut potatoes, kumera and pumpkin to fit
easily into the feed chute.
3. Shred potatoes, kumera, pumpkin,
carrots, leek and zucchinis, remove from
processing bowl and place into a large
mixing bowl. Shred Swiss cheese.
4. Combine Swiss cheese and flour with the
shredded vegetables and season if desired.
5. Combine the eggs and milk then stir into
the vegetable mixture. Pour mixture into a
lightly greased oven proof dish and bake
in a preheated oven at 220°C for 20-30
minutes or until golden brown and set.
Serve Mixed Vegetable Frittata with a salad,
as an entrée or light meal.
Pumpkin soup
Makes approximately 1½ litres
INGREDIENTS
1 leek, trimmed and cleaned
2cm piece fresh ginger, peeled
1 tablespoon butter or oil
1 teaspoon ground cumin
500g pumpkin, peeled and cubed
1 medium potato, peeled and cubed
3 cups/750ml chicken stock
1L cups sour cream, for garnish
Chopped garlic chives, for garnish
METHOD
1. Assemble food processor using the
adjustable slicing disc and slice the leek
and ginger.
2. Heat butter in a large saucepan, add sliced
leek and ginger, sauté until tender, stir in
cumin. Add pumpkin, potato and chicken
stock, cover and cook until tender. Remove
from heat and allow to cool.
3. Reassemble food processor using the
quad blade.
4. Place half of the cooled ingredients into
processing bowl. Process until smooth
and remove. Repeat with remaining
ingredients. Reheat soup before serving.
Serve Pumpkin Soup hot, garnished with 1
tablespoon sour cream and a sprinkle of chives.
47
RECIPES
NOTE
NOTE
When making soups always allow
the hot ingredients to cool for approx.
30 minutes.
When processing soup do not exceed
the MAX liquid level on the side of the
processing bowl.
Pea and ham soup
Leek and potato soup
Makes approximately 2 litres
Makes approximately 2 litres
INGREDIENTS
INGREDIENTS
500g packet green split peas
1 onion, peeled and quartered
2 carrots, peeled, trimmed and sliced
1 parsnip, peeled
1 tablespoon olive oil
1 ham bone (approximately 1kg)
8 cups/2 litres water
2 leeks, trimmed and washed
2 tablespoons/40g butter
2 cloves garlic, peeled and crushed
750g potatoes, peeled and roughly chopped
1 cup/250ml chicken stock
1 cup sour cream
Salt and pepper, optional
Chopped chives, for garnish
METHOD
1. Soak peas in cold water overnight
according to packet directions, then drain.
2. Assemble food processor using the
adjustable slicing disc and slice the
onion, carrots and parsnip.
3. Heat oil in a large saucepan, add sliced
onion, carrots and parsnip and cook
until golden. Add peas, ham bone and
water. Cover, bring to the boil then
simmer for 2 hours, stirring occasionally.
4. Allow ingredients to cool for
approximately 30 minutes. Lift ham
bone out of saucepan and remove meat
from the bone. Chop ham meat and
reserve, discard bone.
5. Reassemble food processor using the
quad blade.
6. Place half of the cooled ingredients
in the saucepan into processing bowl.
Process until smooth and remove.
Repeat with remaining ingredients.
7. Transfer processed mixture back into
saucepan with ham meat and reheat
before serving.
Serve hot with crusty bread rolls.
48
METHOD
1. Assemble food processor using the
adjustable slicing disc and slice the leeks.
2. Heat butter in a large saucepan, add
leeks and garlic and sauté for 3-4 minutes
until softened. Add potatoes and stock.
Cover, bring to the boil then simmer until
potatoes are soft. Cool slightly.
3. Reassemble food processor using the
quad blade.
4. Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5. Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
Serve hot garnished with chives.
RECIPES
Tangy tomato soup
Vegetable soup
Makes approximately 1½ litres
Makes approximately 2½ litres
INGREDIENTS
INGREDIENTS
1kg Roma tomatoes, halved
2 Spanish onions, peeled and quartered
2 cloves garlic, peeled
½ cup basil leaves
2 small red chillies, trimmed, seeds removed
2 tablespoons olive oil
2 cups/500ml chicken stock
2 tablespoons Balsamic vinegar
½ cup sour cream
Salt and pepper, optional
Basil leaves, for garnish
1 Spanish onion, peeled and quartered
4 sticks celery, trimmed and sliced
4 carrots, trimmed, peeled and sliced
2 parsnips, trimmed, peeled and sliced
3 tablespoons/60g butter
2 tablespoons olive oil
¾ cup lentils and barley soup mix
8 cups/2 litres chicken stock
440g can peeled tomatoes, chopped
Salt and pepper, optional
Chopped parsley, for garnish
METHOD
METHOD
1. Assemble food processor using the
quad blade.
2. Place tomatoes, onions, garlic basil
leaves and chillies into processing bowl.
Process using the Pulse button in short
bursts until ingredients are chopped.
3. Heat oil in a large saucepan, add
chopped ingredients and sauté for 2-3
minutes stirring constantly. Add chicken
stock and vinegar. Cover, bring to the
boil then simmer uncovered for 30
minutes. Cool slightly.
4. Place half of the cooled ingredients
into the processing bowl. Process
until smooth and remove. Repeat with
remaining ingredients.
5. Transfer processed mixture back into
saucepan, stir in sour cream, season to
taste and reheat gently before serving.
1. Assemble food processor using the
quad blade.
2. Place onion, celery, carrots and parsnip
into the processing bowl and process
using the Pulse button in short bursts
until the vegetables are roughly chopped.
3. Heat butter and oil in a large saucepan,
add chopped vegetables and sauté for
3-4 minutes. Add stock and tomatoes.
Cover, bring to the boil then simmer until
vegetables are tender. Season to taste.
Serve hot garnished with parsley.
Serve hot garnished with basil leaves.
49
RECIPES
Smoked fish terrine
Thai fish cakes
Makes 4-6 serves
Makes 24 serves
INGREDIENTS
INGREDIENTS
500g smoked fish
2 bay leaves
2 teaspoons peppercorns
3 slices lemon
1 Spanish onion, peeled and quartered
1 piece lemon peel, roughly chopped
1 small red chilli, seeded
½ cup parsley sprigs
2 tablespoons toasted pinenuts
4 x 60g eggs
4 tablespoons/80g butter, melted
1 teaspoon curry paste
1 teaspoon ground cumin
1 cup sour cream
3 cups cooked long-grain rice
8 green beans
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies, trimmed
2cm piece fresh lemon grass
6 Kaffir lime leaves, crushed
¼ bunch coriander, roughly chopped
350g white boneless fish fillets, cubed
1 x 60g egg
2 tablespoons water
1 tablespoon fish sauce
Oil, for shallow frying
METHOD
1. Place fish, bay leaves, peppercorns and
lemon slices into a shallow pan with
sufficient cold water to cover the fish.
Cover, bring to the boil then simmer for
8-10 minutes or until fish flakes easily.
Remove fish and drain. Discard water, bay
leaves, peppercorns and lemon slices.
2. Assemble food processor using the
quad blade.
3. Remove any bones from the fish and discard.
4. Place onion, lemon peel, chilli, parley
and pinenuts into the processing bowl.
Process until finely chopped. Add eggs,
butter, curry paste, cumin, sour cream,
rice and fish. Process until combined.
5. Spoon mixture into a greased and lined
loaf tin or terrine dish. Place terrine dish
into a baking dish, pour sufficient water
into the baking dish to come half-way
up the side of the terrine dish and bake
in a preheated oven at 180°C for 30-40
minutes or until golden brown and set.
Remove from oven, cool and chill.
Serve chilled slices of Smoked Fish Terrine
with salad.
50
Cucumber Sauce:
INGREDIENTS
L cup warmed honey
1 tablespoon lime juice
1 tablespoon finely chopped cucumber
METHOD
1. Assemble food processor using
adjustable slicing disc.
2. Pack beans into feed chute vertically and
slice. Remove beans from processing bowl.
3. Reassemble food processor using
quad blade. Place onion, garlic, ginger,
chillies, lemongrass, lime leaves and
coriander into processing bowl. Process
to a paste. Add fish, egg, water and fish
sauce and process using Pulse button in
short bursts until mixture is smooth.
4. Remove mixture from processing bowl
and stir in sliced beans. Shape mixture
into 24 fish cakes.
5. Heat a little oil in a large frypan and
cook fish cakes on a medium heat for
5 minutes on each side or until cooked
through and golden brown.
6. Combine ingredients for Cucumber Sauce.
Serve hot Thai Fish Cakes with Cucumber Sauce.
RECIPES
Peanut satay meatballs
Crispy batter for fish
Makes 30 serves
Makes sufficient batter to coat 1kg fish fillets
INGREDIENTS
INGREDIENTS
3 slices stale bread, crust removed
500g chicken or pork fillet, cubed
1 onion, peeled and quartered
½ cup shelled peanuts
2 cloves garlic, peeled
1 bunch coriander, roughly chopped
1 x 60g egg
Corn flour, for coating
Peanut oil, for shallow frying
Peanut Satay Sauce (see page 54)
1 x 60g egg
¾ cup/190ml water
¾ cup/190ml milk
2 tablespoons vinegar
1½ cups/225g plain flour
½ cup/75g self-raising flour
Pinch of salt
METHOD
1. Assemble the food processor using the
quad blade.
2. Process bread slices until soft
breadcrumbs form. Remove breadcrumbs
from processing bowl and set aside.
3. Place meat, onion, peanuts, garlic and
coriander into the processing bowl.
Process using the Pulse button in short
bursts until ingredients are finely minced.
4. With the motor running, add egg
through the feed chute and use the
Pulse button in short burst until egg is
mixed through.
5. Add breadcrumbs and process using
Pulse button until mixture is just
combined. Roll tablespoonsful of the
mixture into balls, then coat in cornflour.
6. Heat a little oil in a large frypan and
cook meatballs on a medium heat for
20 minutes, turning occasionally, until
cooked and golden brown.
METHOD
1. Assemble food processor using the
quad blade.
2. Place ingredients in above order into the
processing bowl. Process until smooth.
Allow to stand for 15 minutes before
using to coat fish for deep frying.
Serve hot with steamed rice and Peanut
Satay Sauce
51
RECIPES
Sausage Rolls
Chilli con carne
Makes 48 serves
Makes 4 serves
INGREDIENTS
INGREDIENTS
1 carrots, peeled
1 small granny smith apples, peeled
1 onion, peeled
6 slices bread
1 tablespoon mixed fresh herbs – thyme, parsley,
1 ½ tablespoons relish or tomato/bbq sauce
500g sausage mince
4 slices puff pastry, thawed
1 egg, lightly whisked
150g rindless bacon, roughly chopped
1 large Spanish onion, peeled and quartered
2 cloves garlic, peeled
2 red chilles, trimmed and deseeded
1 tablespoon oil
750g topside steak, cubed
440g can red kidney beans, drained
440g can chopped tomatoes
1 red capsicum, seeded and roughly chopped
1 teaspoon dried tarragon
L cup tomato sauce
1 teaspoon freshly ground black pepper
2 cups/500ml red wine
METHOD
1. Assemble food processor using the
coarse shredding disc.
2. Shred carrots, apples and onion.
Remove mixture from processing bowl
and set aside.
3. Assemble food processor using the
quad blade.
4. Process bread for 10 seconds or until
bread crumbs are finely processed.
Remove quad blade stir through carrot
mixture and remaining ingredients.
5. Slice a pastry sheet in half lengthways
and then evenly spread sausage mixture
lengthways in the centre of each piece of
cut pastry.
6. Brush egg wash down the middle cutside edge of each pastry sheet.
7. Roll the outside edge of the pastry over
and seal the sides.
8. Brush tops with egg wash and sprinkle
with sesame or fennel seeds.
9. Score in half and then each half into thirds.
10. Bake in oven for 25-30 minutes or until
cooked and golden brown.
11. Remove from oven and all to cool on
wire racks.
52
METHOD
1. Assemble food processor using
quad blade.
2. Place bacon, onion, garlic and chilli
into the processing bowl. Process
using pulse.
3. Heat oil in a large frypan, add chopped
ingredients and cook over medium heat
until well browned.
4. Place steak into the processing bowl and
process until minced. Add minced steak
to frypan, and stir constantly with other
ingredients until well browned. Stir in
remaining ingredients, cover bring to the
boil then simmer until sauce thickens.
Serve with jacket potatoes and salad.
RECIPES
Beef burgers
Herbed bread stuffing
Makes 4 serves
Makes 16 serves
INGREDIENTS
INGREDIENTS
750g topside steak, cubed
1 onion, peeled and quartered
1 clove garlic, peeled
4 sprigs parsley
4 slices bread, crust removed
2 tablespoons seeded mustard
¼ cup tomato sauce
2 x 60g eggs
¼ teaspoon dried oregano
1 teaspoon black pepper
¼ teaspoon salt
Oil, for shallow frying
125g button mushrooms
1 Spanish onion, peeled and quartered
2 sticks celery, roughly chopped
100g pistachio nuts, shelled
4 sprigs parsley
125g rindless bacon, roughly chopped
75g leg ham, roughly chopped
4 slices bread, torn in pieces
100g butter, melted
2 x 60g eggs
¼ teaspoon salt
Freshly ground black pepper
METHOD
METHOD
1. Assemble food processor using
quad blade.
2. Place all ingredients except for the
oil into the processing bowl. Process,
using the Pulse button on short bursts,
until the ingredients are minced and
combined. Remove mixture and shape
into 4 thick burgers.
3. Heat a little oil in a frypan, add burgers
and cook for approximately 5 minutes
on each side.
1. Assemble food processor using the
quad blade.
2. Place mushrooms, onion, celery,
nuts, parsley, bacon and ham in the
processing bowl. Process until chopped.
Add bread, butter, eggs, salt and pepper.
Process until combined.
Use as a stuffing for roast chicken or pork.
Serve hot on toasted burger buns with lettuce
leaves, sliced tomato and beetroot.
53
RECIPES
Skordalia
Potato gratin
Makes 4 serves
Makes 4-6 serves
INGREDIENTS
INGREDIENTS
3 large potatoes, peeled and quartered
4 cloves garlic, peeled and crushed
1 tablespoon/20g butter
1 tablespoon milk
Salt and pepper, optional
100g Cheddar cheese, grated
2 cloves garlic, peeled
700g baby new potatoes
1 small Spanish onion, peeled
3 tablespoons/60g butter, diced
300ml cream
1 cup/250ml milk
1 cup dried breadcrumbs
METHOD
1. Cook potatoes until soft. Drain well.
2. Assemble food processor using the
quad blade.
3. Place potatoes, garlic, butter and milk
into the processing bowl. Process until
smooth. Season to taste.
Serve as an accompaniment.
54
METHOD
1. Assemble the food processor using the
fine shredding disc and shred the cheese.
Remove cheese from processing bowl.
2. Press garlic cloves flat with a knife to
release juices. Rub crushed garlic over the
base of a lightly greased oven proof dish.
3. Reassemble the food processor using
the adjustable slicing disc and slice the
potatoes and onion.
4. Arrange sliced potatoes and onion in
alternate layers in the prepared dish.
Scatter diced butter over the top.
5. Combine shredded cheese, cream and
milk. Pour over potatoes and onion.
Sprinkle with bread crumbs.
6. Bake in a preheated oven at 210°C for
40-45 minutes or until cooked and
golden brown.
RECIPES
Creamed spinach
Passionfruit Curd
Makes 4 serves
Makes 4 cups
INGREDIENTS
Keeps for up to 1 month, unopened
refrigerated.
1 bunch spinach leaves, torn into pieces
¼ cup light sour cream
¼ teaspoon ground nutmeg
Salt and pepper, optional
METHOD
1. Steam spinach leaves until just softened.
Drain well.
2. Assemble food processor using the
quad blade.
3. Place spinach, sour cream and nutmeg
into the processing bowl. Process until
smooth. Season to taste.
Serve as an accompaniment.
Greek salad
Makes 4 serves
INGREDIENTS
3 Lebanese cucumbers
1 Spanish onion, peeled and quartered
8 Roma tomatoes, quartered
125g Fetta cheese, drained and cubed
125g Kalamata olives
1 clove garlic, peeled and sliced
200g mixed lettuce leaves
½ cup/125ml French salad dressing
Freshly ground black pepper
METHOD
INGREDIENTS
10 eggs
1 egg yolk
2 cups sugar
2 x 170g can passionfruit pulp
80g butter, melted
METHOD
1. Assemble food processor using the
emulsifying disc.
2. Add eggs and process for 10 seconds.
3. Add sugar and process for a further
10 seconds, pour in passionfruit pulp
and butter and process for a further 10
seconds or until well combined.
4. Transfer mixture to a medium sized nonstick saucepan and heat slowly, stirring
regularly until mixture is thickened.
5. Place a glass bowl into the sink and fill
sink with cold water until it reaches ½
way up the sides of the bowl.
6. Remove mixture from heat and pour into
the glass bowl. Allow to chill for 5-10
minutes. Pour mixture into sterilised jars.
NOTE
Do not boil the mixture as the eggs
will curdle. If curdling occurs simply
whisk in another egg yolk and re-heat.
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice cucumbers and onions, then
transfer to a large serving bowl and toss
with remaining ingredients.
Serve chilled with crusty bread.
55
RECIPES
Apple, walnut and goats
curd salad
Makes 4-6 serves
INGREDIENTS
3 Granny Smith apples, cored
½ bunch celery sticks, washed, trimmed
2 tablespoons lemon juice
100g walnuts, pan roasted
100g goat’s curd
Dressing:
INGREDIENTS
3 egg yolks
2 teaspoons seeded mustard
¼ cup olive oil
2 tablespoons garlic chives
Salt and pepper, optional
METHOD
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice apples and celery thinly, then
transfer to a large serving bowl and toss
with lemon juice, walnuts and goats curd.
TIP
Replace apple with fennel and celery
with oranges.
56
Waldorf salad
Makes 4-6 serves
INGREDIENTS
3 Granny Smith apples, quartered
½ bunch celery sticks, trimmed
2 tablespoons lemon juice
100g smoked walnuts
Dressing:
INGREDIENTS
3 egg yolks
2 teaspoons seeded mustard
¼ cup olive oil
2 tablespoons garlic chives
Salt and pepper, optional
METHOD
1. Assemble the food processor using the
adjustable slicing disc.
2. Slice apples and celery, then transfer to a
large serving bowl and toss with lemon
juice and walnuts.
3. Reassemble the food processor using the
quad blade.
4. For the dressing: place eggs yolks and
mustard into the processing bowl. With the
motor running, slowly add the oil through
the feed chute processing until smooth and
creamy. Add chives and process until just
combined. Season to taste.
5. Fold dressing through tossed
ingredients and serve chilled.
RECIPES
Beetroot Carpaccio with
orange and AVOCADO
Coleslaw
INGREDIENTS
INGREDIENTS
Serves 2-4 people
300g white cabbage, cut in wedges
300g purple cabbage, cut in wedges
2 carrots, peeled
1 Spanish onion, peeled and quartered
1 red capsicum, quartered
1 green capsicum, quartered
2 sticks celery
2 Granny Smith apples, quartered
4-5 beetroots, peeled
¼ cup red wine vinegar
¼ cup olive oil
1 orange, peeled, segmented
1 avocado, peeled, sliced
½ cup Chervil, washed
1 tablespoon thyme
1 pomegranate, seeds only, optional
Marinated fetta, to serve, optional
Makes 4-6 serves
Dressing:
METHOD
INGREDIENTS
1. Assemble food processor using the
adjustable slicing disc
2. Slice beetroots thinly and place in a
single layer onto a tray lined with baking
paper. Pour red wine vinegar and oil
evenly over the sliced beetroots, cover
and set aside for 20 minutes.
3. Assemble the salad layer slices of
beetroot, orange segments, avocado,
chervil and thyme. Top with left
pomegranate, fetta and drizzle with left
over marinate.
1 cup mayonnaise
¼ cup light sour cream
1 tablespoon seeded mustard
METHOD
1. Assemble the food processor using the
coarse shredding disc.
2. Shred cabbages, carrots, onion and
capsicum, then transfer to a large
serving bowl.
3. Reassemble the food processor using
the adjustable slicing disc and slice the
celery and apples. Toss with shredded
ingredients.
4. For the dressing: combine
mayonnaise, sour cream and mustard.
5. Fold dressing through tossed
ingredients and serve chilled.
57
RECIPES
Mayonnaise
Aioli
Makes approximately 2 cups
Makes approximately 2 cups
INGREDIENTS
INGREDIENTS
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar
1½ cups/375ml olive oil
1 whole bunch garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/500ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOD
1. Assemble the food processor using the
quad blade.
2. Place egg yolks, mustard, garlic and
vinegar into the processing bowl.
With the motor running slowly add oil
through the feed chute, processing until
smooth and creamy.
Variations - add one of the following to the
prepared mayonnaise:
For a rich, creamy mayonnaise, add ¼ cup
double cream.
For yoghurt mayonnaise, add ¼ cup
plain yoghurt
For lemon mayonnaise, substitute vinegar
with lemon juice and add 1 teaspoon grated
lemon rind.
58
METHOD
1. Assemble the food processor using the
emulsifying blade.
2. Pre-heat oven to 200°C.
3. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5. Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
RECIPES
Quick Bearnaise sauce
Pesto
Makes approximately 4 cups
Makes approximately 2 cups
INGREDIENTS
INGREDIENTS
4 x 60g eggs
¼ cup tarragon or herbed vinegar
250g butter
125g Parmesan cheese
4 cups firmly packed basil leaves (approx. 2 bunches)
1 cup/125g pinenuts
4 cloves garlic, peeled
½ cup olive oil
1 tablespoon lemon juice
METHOD
1. Assemble the food processor using the
quad blade.
2. Place eggs into the processing bowl.
3. Heat vinegar in a small saucepan until
boiling. With the motor running slowly add
the hot vinegar through the feed chute.
4. Melt the butter in a small saucepan
until just bubbling, do not boil. With
the motor running slowly add the butter
through the feed chute and process until
thick and creamy.
Serve Bernaise Sauce with roast beef or
barbecued meats.
Variation – Hollandaise Sauce:
Substitute the vinegar with lemon juice.
METHOD
1. Assemble the food processor using the
fine grating disc.
2. Finely grate the Parmesan cheese and
remove from processing bowl.
3. Reassemble the food processor using the
quad blade.
4. Place basil, pinenuts, garlic and grated
cheese into the processing bowl. With
the motor running, slowly add oil and
lemon juice through the feed chute
until ingredients are finely chopped
and just combined.
Serve Pesto tossed through hot pasta or with
char-grilled meats.
59
RECIPES
Peanut butter
Crusty bread rolls
Makes approximately 1 cup
Makes 12 bread rolls
INGREDIENTS
INGREDIENTS
2 cups/250g shelled peanuts
3½ cups/525g bread or baker’s flour
2 teaspoons sugar
2 teaspoons instant active dry yeast
1½ teaspoons salt
1 tablespoon oil
1¼ cups/315ml warm water
METHOD
1. Assemble the food processor using the
quad blade.
2. Place peanuts into the processing bowl
and process for approximately 1-2
minutes until mixture becomes smooth
and forms into a ball.
3. Spoon peanut butter into a dry,
sterilized jar and refrigerate. Store in the
refrigerator for up to 2 weeks.
Peanut satay sauce
Makes approximately 1½ cups
INGREDIENTS
½ cup peanut butter
½ cup coconut milk
L cup lemon juice
2 teaspoons light soy sauce
2 teaspoons brown sugar
METHOD
1. Assemble the food processor using the
quad blade.
2. Place all ingredients into the processing
bowl and process until combined.
3. Transfer mixture to a small
saucepan and heat gently. If desired, thin
the sauce with a little water.
Serve Peanut Satay Sauce with chicken or
pork kebabs.
60
METHOD
1. Assemble food processor using the
dough blade.
2. Place flour, sugar, yeast, salt and oil into
the processing bowl. Process until oil is
absorbed into flour.
3. With the motor running, slowly add the
water through the feed chute. Process
until dough forms into a ball. Do not
over process.
4. Remove dough and knead on a lightly
flour dusted surface. Transfer dough to
a large, lightly greased bowl, cover and
stand in a warm area until doubled in
size, approximately 40 minutes.
5. Remove dough and knead on a
lightly floured surface until smooth and
elastic. Cut dough into 12 equal pieces
then knead each piece well and shape
into a ball.
6. Place dough balls into a lightly greased
28cm x 18cm lamington pan. Cover and
stand in a warm area until doubled in
size, approximately 20 minutes.
7. Bake rolls in a preheated oven at 220°C
for 15-20 minutes or until cooked and
golden brown.
8. Place hot rolls onto a cooling rack.
Serve warm.
RECIPES
Pizza dough
Pizza topping ideas
Makes 6 pizzas
Margarita – per pizza
INGREDIENTS
INGREDIENTS
650g ‘00’ Strong flour
3 teaspoons yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive
375ml lukewarm water
METHOD
1. Assemble food processor using the
dough blade.
2. To make the dough, put the flour,
yeast, sugar, salt and olive oil into the
processing bowl, place the feed pusher in
place and turn the food processor on to
start processing. Remove the small feed
chute and add water. Process for 1 minute
or until dough comes together and forms
a dough ball. Remove dough from bowl
and place onto a lightly floured bench top.
3. Knead for about 5 minutes, if necessary,
until the dough is smooth.
4. Put in a lightly oiled bowl, cover with
cling wrap and leave in a warm place for
about an hour until doubled in size, then
knock dough back with one good punch.
Divide dough evenly into 6 dough balls.
5. Roll dough ball evenly into a pizza round
and place onto a baking tray and spread
with your favourite topping.
6. Bake in pre-heated 220°C oven 200°C
fan forced for 15 minutes or until golden
brown and crisp.
7. Makes enough for 6 x 30 cm
(12 inch) pizzas.
1 qty pizza dough
L cup pizza sauce
¾ cup mozzarella cheese
1 pkt cherry tomatoes, thinly sliced
1 bunch basil leaves
1 buffalo mozzarella cheese ball, torn into 6 pieces
2 tablespoons parmesan, grated
METHOD
1. Spread pizza evenly with pizza sauce,
mozzarella and cherry tomatoes.
2. Bake in pre-heated 220°C oven 200°C
fan forced for 15 minutes or until golden
brown and crisp.
3. Remove from the oven and place basil
leaves evenly around the pizza, top with
mozzarella and sprinkle with parmesan.
Gorgonzola, fig & pancetta
pizza – per pizza
INGREDIENTS
1 qty pizza dough
L cup pizza sauce
2 teaspoons parsley, chopped
½ cup mozzarella cheese, shredded
2 tomatoes tomato, thinly sliced
6-8 slices of pancetta or coppa
METHOD
1. Spread pizza evenly with pizza
sauce, parsley, mozzarella, tomatoes
and pancetta.
NOTE
Double wrap dough balls in plastic
wrap and freeze for up to 1 month.
To de-frost, remove from freezer and
place dough ball into microwave. Defrost on low for 30 seconds.
61
RECIPES
Ham and mushroom – per pizza
INGREDIENTS
Apple tart
Makes 4-6 serves
1 qty pizza dough (see page 55)
L cup pizza sauce
¼ cup mozzarella cheese, shredded
¼ cup Fontina cheese, shredded
100g, ham, sliced
80g mushrooms, sautéed
2 cloves garlic, sliced
1 teaspoon parsley, chopped
Salt & pepper light sprinkle
INGREDIENTS
METHOD
METHOD
1. Spread pizza evenly with pizza sauce,
mozzarella, fontina, ham, mushrooms,
garlic and parsley. Season to taste.
2. Bake in pre-heated 220°C oven 200°C
fan forced for 15 minutes or until golden
brown and crisp.
3. Remove from the oven and place basil
leaves evenly around the pizza, top with
mozzarella and sprinkle with parmesan.
1. Roll out half of the pastry to line a 20cm
flan pan. Prick the base with a fork, cover
and refrigerate for 10 minutes.
2. Assemble the food processor using the
thick slicing disc and slice the apples.
3. Arrange apples over the prepared pastry
base. Sprinkle with lemon juice, sugar
and cinnamon.
4. Roll out remaining pastry
sufficiently to cover the flan pan. Layer
the pastry over the top of the filling then
trim and crimp the edges of the pastry.
5. Brush top of pastry with a little milk and
sprinkle with sugar. Make 2 slits in top of
pastry with tip of a sharp knife.
6. Bake in a preheated oven at 200°C for
40 minutes or until pastry is crisp and
golden.
Bacon, cheese and
bbq sauce Involintini
Makes 6 -8
INGREDIENTS
1 qty pizza dough
6 x Rind less bacon rashers
½ cup BBQ sauce
¾ cup pizza cheese
Pre-heat oven to 200°C°
METHOD
1. Divide pizza dough in half and roll
out into a 0.5cm thick rectangle. Slice
vertically into 10cm pieces. Spread each
dough length evenly with BBQ sauce, a
bacon rasher and cheese.
2. Roll to enclose the filling and place onto
a baking tray.
3. Bake for 20-25 minutes or until golden
brown and crisp.
62
1 quantity Rich Sweet Shortcrust Pastry
(see page 58)
1kg Golden Delicious apples, peeled and cored
2 tablespoons lemon juice
¼ cup caster sugar
½ teaspoon ground cinnamon
1 tablespoon milk, for brushing
1 tablespoon caster sugar, extra
Serve warm or cold, with whipped cream.
Variations
Apple and Sultana: In Step 3 add
½ cup sultanas.
Apple and Rhubarb: In Step 3 add ½ cup
cooked rhubarb.
RECIPES
Fruit mince pies
Makes 36 serves
INGREDIENTS
200g beef suet, well chilled
2 small Granny Smith apples, peeled, cored and quartered
750g mixed dried fruit
¼ cup slivered almonds
½ cup brown sugar
¼ teaspoon mixed spice
2 teaspoons grated lemon zest
¼ cup lemon juice
¼ cup brandy
1 quantity Rice Sweet Shortcrust Pastry (see page 58)
1 egg white, lightly beaten, for brushing
1 tablespoon caster sugar, extra
METHOD
1. Assemble food processor using fine
shredding disc.
2. Remove membrane from suet. Grate
suet and apple. Remove from processing
bowl and set aside.
3. Reassemble food processor using
quad blade.
4. Place dried mixed fruit and almonds
into processing bowl. Process using the
pulse function. Add grated apples, suet,
sugar, mixed spice, lemon zest, lemon
juice and brandy. Process until minced
to desired consistency.
5. Place minced mixture into a sterilised
jar. If possible, refrigerate fruit mince
for a minimum of 1 month before using
to allow the flavour to mature and the
mixture to become syrupy.
6. Roll out pastry on a lightly floured surface
and cut into rounds to fit shallow patty pans
and corresponding number of pastry tops.
7. Place 1 tablespoon of fruit mince
mixture into each of the pie bases, cover
with pastry tops, crimp the edges, brush
lightly with egg white and lightly dust
with caster sugar. Cut a cross in the top
of each pie top with tip of a sharp knife.
8. Bake in a preheated oven at 200°C for 1520 minutes or until cooked and golden.
Serve hot or cold.
NOTE
If suet is not available substitute with
chilled butter.
Peach sorbet
Makes 6 serves
INGREDIENTS
1 cup white crystal sugar
2 cups/500ml water
250g fresh peaches, peeled, destined and
quartered
6 egg whites
Mint leaves, for decoration
METHOD
1. Heat sugar and water in a small
saucepan, stirring until dissolved. Set
aside and cool.
2. Assemble the food processor using the
quad blade.
3. Place peaches and cooled syrup into the
processing bowl. Process until smooth.
Transfer peach mixture to a shallow plastic
dish, cover and freeze until just setting.
Return partly frozen mixture to processing
bowl and process. Repeat this 1-2 more
times to beak down the large ice crystals.
Cover and return mixture to the freezer.
4. Reassemble the food processor using a
clean quad blade. Place egg whites into
the clean processing bowl and process
until foamy. Add the partly frozen
mixture and mix into the foamed egg
whites using the Pulse button until folded
through. Return to shallow plastic dish,
cover and freeze until just setting.
Serve scooped into dessert dishes and
decorate with mint leaves.
63
RECIPES
Rich sweet shortcrust pastry
Anzac biscuits
Makes 1 serve
Makes 50 serves
INGREDIENTS
INGREDIENTS
2½ cups/375g plain flour
180g chilled butter, diced
½ cup caster sugar
2 tablespoons lemon juice
125g butter
1 tablespoon golden syrup
2 tablespoons boiling water
2 teaspoons bicarbonate of soda
1 cup rolled oats
¾ cup desiccated coconut
1 cup/150g plain flour
1 cup caster sugar
¼ teaspoon salt
METHOD
1. Assemble the food processor using the
quad blade
2. Place flour and butter into the
processing bowl. Process ingredients
using the pulse function until combined.
3. With the motor running, slowly add
sugar then the lemon juice through the
feed chute until a dough ball forms. Do
not over process. If mixture is too dry
add a little water while processing.
4. Remove dough and knead briefly
on a lightly flour dusted surface.
Transfer dough to a freezer bag, seal and
refrigerate until required.
64
METHOD
1. Melt butter in a small saucepan. Stir
in golden syrup, boiling water and
bicarbonate of soda.
2. Assemble the food processor using the
Dough blade. Place melted butter mixture
into the processing bowl with flour, sugar
and salt. Process until just combined.
3. Fold in the coconut and oats by hand
using a spatula.
4. Place teaspoonsful of the mixture
onto lightly greased biscuit trays
allowing sufficient space in between for
spreading during baking.
5. Bake in a preheated oven at 190°C for
10-12 minutes or until cooked. Remove
trays from oven, carefully move biscuits
slightly and allow to cool on the trays
until crisp.
6. Place on a cooling rack to cool completely
then store in an air-tight container.
RECIPES
Pikelets
Makes 24-30 serves
INGREDIENTS
1 x 60g egg
½ cup milk
1 cup/150g self-raising flour
Pinch of salt
1 tablespoon caster sugar
1 tablespoon melted butter
Extra butter, for cooking
METHOD
1. Assemble the food processor using the
quad blade.
2. Place egg, milk, flour, salt, sugar and
melted butter into the processing bowl.
Process until smooth.
3. Heat a little butter in a large
frypan. Drop tablespoonsful of batter
into the frypan allowing room for the
batter to spread. Cook until bubbles
appear. Turn and cook other side.
4. Serve hot or cold with butter and
jam or golden syrup.
Chilled lemon cheesecake
with Raspberry Puree
Makes 6 serves
INGREDIENTS
250g pkt plain sweet biscuits
125g butter, melted
250g cream cheese, cubed and softened
400g can sweetened condensed milk
½ cup/125ml cream
1 tablespoon grated lemon zest
L cup lemon juice
Raspberry Puree:
INGREDIENTS
1 punnet raspberries, for serving
1 tablespoon icing sugar, optional
METHOD
1. Assemble the food processor using the
quad blade.
2. Break biscuits into quarters and place
into processing bowl. Process until finely
crushed. With the motor running, slowly
add the melted butter through the feed
chute. Process until combined.
3. Remove mixture from processing
bowl and press over the base and threequarters up the side of a lightly greased
20cm spring-form pan. Cover and chill
until firm.
4. Reassemble the food processor using
clean quad blade.
5. Place cream cheese, condensed
milk, cream, lemon zest and juice into
clean processing bowl. Process until
smooth. Do not over process.
6. Pour mixture into prepared biscuit
crumb base, cover and refrigerate for at
least 24 hours before serving.
7. Reassemble the food processor using
clean quad blade. Place raspberries into
clean processing bowl. Process until
pureed. If desired sweeten raspberry
puree with icing sugar.
Serve Lemon Cheesecake with whipped
cream and drizzled with Raspberry Puree.
NOTE
Allow cream cheese to soften at
room temperature.
65
RECIPES
Shortbread
Brownies
Makes 24 serves
Makes 24 serves
INGREDIENTS
INGREDIENTS
2¼ cups/337g plain flour
¼ cup corn flour
½ teaspoon baking powder
½ cup caster sugar
250g butter, softened and cubed
¼ cup crystal sugar
90g butter
125g dark cooking chocolate, chopped
2 x 60g eggs, lightly beaten
¾ cup caster sugar
1 teaspoon vanilla essence
¾ cup/112g plain flour
¼ teaspoon baking powder
100g walnut pieces
METHOD
1. Assemble the food processor using the
quad blade.
2. Place flour, corn flour, baking powder
and caster sugar into the processing
bowl. Process to combine. Add butter
and process until a dough ball is formed.
3. Press mixture into a 28cm x
18cm lamington pan. Mark into 24
finger lengths and prick top with a fork.
Sprinkle with crystal sugar.
4. Bake in a preheated oven at 180°C for
30-40 minutes. Cool in pan then cut into
finger lengths.
Store Shortbread in an airtight container.
66
METHOD
1. Heat butter and chocolate in a saucepan
until just melted.
2. Assemble the food processor using the
quad blade.
3. Place the eggs, sugar and vanilla into the
processing bowl. Process until creamy.
Add melted chocolate mixture and
process until well mixed.
4. Add flour and baking powder and
process until combined. Add walnuts
and process until just mixed through.
5. Pour mixture into a greased and lined
28cm x 18cm lamington pan. Bake in
a preheated oven at 190°C for 25-30
minutes. Cut into 24 fingers and leave in
pan to cool.
RECIPES
Strawberry crêpes
Buttercake
Makes 8 serves
Makes 8-12 serves
INGREDIENTS
INGREDIENTS
2 x 60g eggs
1 cup/250ml milk
1 tablespoon butter, melted
1 cup/150g plain flour
2 teaspoons caster sugar
¼ cup caster sugar, extra
¼ cup water
1 punnet strawberries, washed and hulled
2 tablespoons brandy, optional
125g butter, softened
¼ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
½ cup/125ml cup milk
2 cups/300g self-raising flour
METHOD
1. Assemble the food processor using the
quad blade.
2. Place eggs, milk, butter, flour and sugar
into the processing bowl. Process until
smooth. Allow to stand for 1 hour.
3. Heat a small, non-stick frypan or
crêpe pan. Pour ¼ cup of batter into
pan, swirling to cover base. Cook on
medium heat until underside is golden,
approximately 1 minute. Turn and
cook other side. Remove from pan and
place on a plate. Repeat with remaining
batter, stacking crêpes onto plate and
interweaving with strips of greaseproof
paper to prevent crêpes sticking together.
Set aside. Repeat with remaining batter.
4. To make Strawberry sauce: heat extra
sugar and water in a small saucepan
until dissolved. Add strawberries and
cook until soft. Cool slightly.
5. Reassemble the food processor using
the quad blade. Place cooled strawberry
mixture into the processing bowl. Process
until smooth. Stir in brandy if desired.
6. Fold crêpes into quarters and arrange in
over-lapping layers in a lightly greased
oven-proof dish. Pour Strawberry Sauce
over the crêpes and bake in a preheated
oven at 200°C for 10-15 minutes.
METHOD
1. Assemble the food processor using the
quad blade.
2. Place butter, sugar and vanilla into
processing bowl. Process until well
creamed.
3. While motor is running, add eggs one at
a time down the feed chute, mixing well
after each addition.
4. Place milk and flour into the
processing bowl and process using Pulse
button until well mixed.
Do not over process.
5. Pour mixture into two greased and
lined 18cm sandwich pans or one
28cm x 18cm lamington pan. Bake in
a preheated oven at 180°C for 25-30
minutes or until cooked when tested.
Variations – In Step 2 add to the creamed
butter and sugar:
Lemon: 1 tablespoon grated lemon zest
Chocolate: 1½ tablespoons cocoa powder
Coffee: 1 tablespoon coffee powder
Serve Strawberry Crêpes with scoops of
vanilla ice cream.
67
RECIPES
Scones
Makes 12-16 serves
Variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½
cup mashed pumpkin.
INGREDIENTS
2 cups/300g self-raising flour, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/75g self-raising flour, extra
Extra milk, for brushing
METHOD
1. Assemble food processor using
the dough blade or you can use the
quad blade.
2. Place flour, salt and butter into the
processing bowl. Process until butter is
absorbed into flour.
3. With the motor running, slowly add
sufficient milk through the small feed
chute until dough forms into a ball. Do
not over process.
4. Remove dough ball and lightly
knead on a lightly flour dusted surface.
Press dough out gently with hands to
about 2cm thickness.
5. Using a 4cm scone cutter, dip
cutting edge into the extra flour and
cut 12 scone shapes from the dough. If
desired re-knead left-over dough, press
out and cut extra scone shapes.
6. Place scone shapes close together
in a lightly greased 28cm x 18cm
lamington pan and lightly brush tops
with a little of the extra milk.
7. Bake scones in a preheated oven at
250°C for 12-15 minutes or until cooked
and golden brown.
8. Place scones onto a cooling rack
and cover with a clean tea towel.
Serve warm with jam and whipped cream.
68
NOTE
The quantity of milk may vary due to
different types of flour.
RECIPES
Hot Cross Buns
Makes 12
INGREDIENTS
3 cups/450g plain or bread flour
¼ cup brown sugar
2 teaspoons instant active dried yeast
1 teaspoon ground cinnamon
¾ teaspoon salt
3 tablespoons/60g butter, softened
1¼ cups/315ml water
¾ cup sultanas
2 tablespoons mixed peel, optional
Cross Batter:
INGREDIENTS
¼ cup plain flour
1 tablespoon water
Glaze:
INGREDIENTS
¼ cup sugar
¼ cup/60ml water
¼ teaspoon cream of tartar
¼ teaspoon gelatine
2 teaspoons water
5. Remove dough and knead on a
lightly floured surface until smooth and
elastic. Cut dough into 12 equal pieces
then knead each piece well and shape
into a ball.
6. Place dough balls into a lightly
greased 28cm x 18cm lamington pan.
Cover and stand in a warm area until
doubled in size, approximately 20
minutes.
7. To make the cross batter, mix the
flour and water together in a small bowl.
Place batter into a small piping bag and
pipe mixture across the top of buns to
form a cross.
8. Bake buns in a preheated oven at 220°C
for 15-20 minutes or until cooked and
golden brown.
9. To make the glaze, combine sugar,
water and cream of tartar in a small
saucepan and heat until dissolved. Allow
the mixture to boil for 3 minutes. Soften
the gelatine in the water, then add to the
glaze mixture by slowly swirling the pan,
do not stir.
10. Place hot buns on a cooling rack and
immediately brush or drizzle the glaze
over buns.
METHOD
1. Assemble food processor using the
Dough blade.
2. Place flour, sugar, yeast, cinnamon, salt
and butter into processing bowl. Process
until butter is absorbed into flour.
3. With the motor running, add the
sultanas and peel through the feed
chute, then slowly add the water. Process
until dough forms into a ball. Add a little
extra water if necessary.
4. Remove dough and knead on a lightly
flour dusted surface. Transfer dough to
a large, lightly greased bowl, cover and
stand in a warm area until doubled in
size, approximately 40 minutes.
69
NOTES
70
NOTES
71
Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail:
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Botany Manukau 2163
Auckland 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
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2010.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BFP800 Issue - B10
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