the All In One™
TYPESET V1
the All In One™
Instruction Booklet - Livret d’instructions
BSB530XL
TYPESET V1
CONGRATULATIONS
on the purchase of your Breville product
Register online for product support
and exclusive offers.*
USA Consumers: www.brevilleusa.com
Canadian Consumers: www.breville.ca
*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.
Contents
4
Breville recommends safety first
7
Know your Breville product
9
Assembly & operation of your
Breville product
20 Care, cleaning & storage of your
Breville product
24Troubleshooting
26
Food preparation guide
30Recipes
49French
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
• Remove any packaging material and
promotional stickers before using the
immersion blender for the first time.
• Do not place the immersion blender
near the edge of a counter-top or table
during operation. Ensure the surface is
level, clean and free of water, flour, etc.
• When mixing liquids, especially hot
liquids with the immersion blender use
a tall container or blend small quantities
at a time to reduce spillage.
• Do not place the immersion blender on
or near a hot gas or electric burner, or
where it could touch a heated oven.
• If using the immersion blender to blend
hot food in a saucepan over heat, remove
the saucepan from the heat source and
ensure the power cord and body of
appliance are also kept away from any
heat source.
• Blades are sharp. Handle carefully.
• Take care when handling the immersion
blender, attachments and sharp cutting
blades, when emptying the bowl and
during cleaning. Remember the blades
and attachments are very sharp and
should be kept out of the reach of
children.
• Always make sure the immersion
blender is completely and properly
assembled before operating.
• Ensure the immersion blender is turned
off and the cord is unplugged from the
power outlet before attempting to attach
any of the accessories.
4
• Do not use attachments other than those
provided with the immersion blender.
• Do not use the whisk attachment for
anything other than its intended use.
• Do not attempt to operate the
immersion blender by any method other
than those described in this booklet.
• Do not process hot or boiling liquids
in food processor bowl – allow liquids
to cool before placing into the food
processor bowl.
• Do not operate the appliance
continuously for more than 1 minute.
Allow the motor to rest for 1 minute
between each use.
• Never mix dry, thick or heavy mixtures
for more than 30 seconds. Stop the
operation and stir the ingredients before
continuing. Allow the motor to rest for
1 minute between each use.
• When using heavy loads, the appliance
should not be operated for more than
30 seconds.
• Keep hands and utensils out of the
container while blending to prevent the
possibility of severe injury to persons
or damage to the unit. A spatula may be
used but must be used only when the
unit is not running.
• Always ensure the immersion blender
is turned off and the cord is unplugged
from the power outlet before attempting
to move the appliance, when not in
use, if left unattended and before
disassembling, cleaning or storing.
Breville recommends safety first
• Always assemble processing bowl
lid and insure it is locked into place
before use.
• If food becomes lodged around the
processing blades or in the blade guard,
release the trigger switch and unplug the
cord. Use a spatula to dislodge the food.
Do not use fingers as the blades
are sharp.
• Do not remove the immersion blender
from ingredients during operation.
Ensure the appliance is off and has
stopped before removing, to avoid
contact with moving blades or whisk.
• While processing food to reduce the risk
of severe injury to persons or damage
to the appliance a spatula may be used,
but must be used only when the food
processor is not running.
• Do not leave the immersion blender
unattended when in use.
• To protect against electric shock do not
immerse the motor body, cord or power
plug in water or any other liquid.
• Keep the appliance clean. Follow the
cleaning instructions provided in
this book.
• Do not use the immersion blender with
wet hands.
• Do not push food into the feed chute
with your fingers or other utensils.
Always use the food pusher provided.
• Keep fingers, hands, knives and other
utensils away from moving blade
and discs.
• Do not place hands or fingers in the
processing bowl of the food processor
unless the motor, processing blades
or disc have come to a complete stop.
Ensure the trigger switch has been
released to turn the motor off and the
power cord is unplugged from the power
outlet before removing the lid from the
processing bowl.
• The BSB530XL includes several
attachments. The rating for this
appliance is based on the immersion
blending leg and food processor
attachments which draw the greatest
load. Other included attachments may
draw significantly less load during
their use.
• The appliance is also fitted with a
polarised plug (one blade is wider than
the other). To reduce the risk of electric
shock this plug will fit in a polarised
outlet only one way. If the plug does not
fit, contact a qualified electrician. Do not
modify the plug in any way.
5
5
Breville recommends safety first
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Unwind the cord fully before use.
• Do not let the cord hang over the edge of
a table or counter, touch hot surfaces or
become knotted.
• This appliance is not intended for use
by young children or infirm persons
without supervision.
• Young children should be supervised
to ensure that 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. Call Breville Consumer Service for
examination, adjustment and/or repair.
• For any maintenance other than
cleaning, call Breville Consumer Service.
• 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.
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Assist™ Plug, conveniently designed with
a finger hole in the power plug for easy
and safe removal from the wall outlet. For
safety reasons it is recommended you
plug your Breville appliance directly into
its own electrical outlet on a dedicated
circuit separate from other appliances. If
the electric circuit is overloaded with other
appliances, your appliance may not function
properly. Use in conjunction with a power
strip or extension cord is not recommended.
SHORT CORD INSTRUCTIONS
Your Breville appliance is fitted with a short
power supply cord as a safety precaution to
prevent personal injury or property damage
resulting from pulling, tripping or becoming
entangled with a longer cord. Do not allow
children to use or be near this appliance
without close adult supervision. Longer
detachable power supply cords or extension
cords are not recommended but may be
used if care is exercised. If an extension cord
is used, (1) the marked electrical rating of
the cord set or extension cord should be at
least as great as the electrical rating of the
appliance, (2) the cord should be arranged
so that it will not drape over the countertop
or tabletop where it can be pulled on by
children or tripped over unintentionally
and (3) the extension cord must include a
3-prong grounding plug.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
6
TYPESET V1
KNOW
your Breville product
PAge header.....
KNOW
your Breville PRODUCT
A
B
J
I
H
G
C
D
E
K
F
L
A.
B.
C.
D.
E.
F.
G.
H.
8
M
Speed Control Dial
Easy Grip Trigger Switch
Motor Body
Processing Gear Box
Processing Bowl Lid
6 Cup (1.6L) Processing Bowl
Food Pusher & Feed Chute
Whisk
N
O
I. Stainless Steel Blending Leg
J. Variable Mashing Leg
K. Micro-serrated S Blade™
L. Adjustable Slicing Disc
M. Reversible Shredding Disc
N. Storage Base
O. Spindle
NOT SHOWN
Blade Covers
TYPESET V1
ASSEMBLY & OPERATION
of your Breville product
PAge header.....
ASSEMBLY
& OPERATION
Before first use
To attach the blending leg
Remove any packaging material and
promotional labels. Remove the blending
leg and wash it in warm soapy water (refer to
assembly instructions in this booklet). Rinse
and dry thoroughly.
Ensure no water remains inside the blending
leg to avoid water running into the motor
body when reattached. Disassemble and
wash the food processor bowl, bowl lid
(ensure that the removable gear box has
been removed from the lid prior to washing),
whisk, S Blade™, variable mashing leg and
adjustable slicing disc in warm soapy water,
rinse and dry thoroughly. Ensure no water
remains on the chopper bowl lid or whisk
attachment to avoid water running into the
motor body when reattached.
Hold the blending leg with the blades down,
and align the top end of the blending leg
with the corresponding end of the motor
body and push until the blending leg clicks
and locks onto the motor body.
Always ensure blending leg is dry, and no
water left inside, before reattaching.
NOTE
The detachable blending leg,
processing bowl (without the
gearbox), S Blade™, variable mashing
leg and whisk can also be washed in
the dishwasher (top shelf only). The
whisk gear box, processor gear box
and motor body are not dishwasher
safe – see the care and cleaning
section of this booklet for cleaning
instructions of these parts.
This immersion blender is a versatile
appliance that can be attached to:
• The stainless steel blending leg – for use
as an immersion blender.
• The food processor bowl with S Blade™,
adjustable slicing disc, reversible
shredding disc - for use as a mini
food processor.
• The variable mashing leg – for use in
mashing fruits and vegetables.
• The whisk attachment – for use as a
hand whisk.
10
Using as aN immersion blender
Ensure the blending leg is assembled to the
motor body as detailed above.
1. Place food to be processed into a jug
(or a sufficiently large mixing bowl or
saucepan). The jug should be only be
½ full or less when blending liquids
or when making a puree of fruit
and/or vegetables.
2. Insert the plug into a 110/120Vpower
outlet and turn the power on.
3. By turning the dial at the top of motor
body, select a speed from 1 to 15.
NOTE
If selecting a higher speed, it is
recommended that you start on
a slow speed and then increase to
high speed to avoid splattering and
over-processing.
PAge header.....
ASSEMBLY
& OPERATION
4. Place the blending leg as deeply as
possible into the jug and press the
trigger switch to turn the immersion
blender on. The button must be held for
the required duration of operation.
5. Work through the ingredients in
the jug with a gentle raising and
lowering motion.
6. Turn the motor off by releasing the
trigger switch.
7. Ensure the motor has completely
stopped before lifting the blender out of
the jug.
8. When processing has finished remove
the power plug.
To detach the blending leg
Ensure the trigger switch is released and
the appliance is unplugged. Hold the motor
body with one hand, and using thumb and
finger of the other hand, press on the two
EJECT buttons on either side of the motor
body. Pull the motor body away from the
blending leg to detach.
Recommendations when using
as aN immersion blender
• The immersion blender blends foods
and liquids rapidly, therefore it is easy
to over process. Remember when using
the blending leg to stop the immersion
blender and check food throughout the
operation.
• Allow food to cool before blending.
• The stainless steel blending leg allows
for hot food to be processed directly
in the saucepan. This makes blending
soups and sauces very easy.
• For safety reasons remove saucepan
away from the heat before processing.
• Ensure the body of the appliance and
power cord are kept away from any
heat source.
• When pureeing and blending, cut food
into uniform sizes. This will ensure
smooth and consistent results.
• Warm all liquids to be added to soups
and purees, this will ensure even
blending.
• Do not operate the appliance
continuously for more than 1 minute.
Allow the motor to rest for 1 minute
between each use.
If food becomes lodged around the
processing blade or in the blade guard,
follow the following safety instructions:
1. Release the trigger switch to power off
and unplug the cord.
2. Use a spatula to carefully dislodge the
food. Do not use fingers as the blades
are sharp.
3. After the food has been removed and
blades are clear, plug the appliance back
into the power supply and continue
blending.
11
PAge header.....
ASSEMBLY
& OPERATION
USING THE FOOD
PROCESSOR BOWL
To attach the food processing bowl, food
processor attachments and lid
Attaching gearbox to food processing
bowl lid
1. Remove the food processing bowl
from the storage unit and place onto a
counter-top or table ensuring that the
surface is clean and level.
1. Place the gearbox into the food
processor lid, it will click into place.
2. Choose one of the following food
processor attachments:
a) S Blade™
b) Adjustable slicer
c) Reversible shredder
3. There is a common spindle that is
used across all of the three food
processor attachments.
When using the reversible shredder
1. Place the spindle into the center of the
food processing bowl.
2. To attach the motor click it into place on
the gearbox.
CAUTION
Caution should be taken when
handling the shredding disc.
2. Holding the reversible shredding disc,
notice that there is a side for coarse
shredding and a side for fine shredding.
Place the side you require up. Align the
hole in the center of the disc with the
spindle and ensure that it is pushed
down firmly.
12
PAge header.....
ASSEMBLY
& OPERATION
2. The adjustable slicing disc has 19
precise settings. To adjust the settings
hold the adjustable slicing disc by
the edge (on the opposite side of the
cutting blade) with one hand and turn
the rotating collar on the bottom of the
disc to the desired setting with the other
hand.
3. Place the processing bowl lid into
position and ensure that it is on correctly
aligned and locked into place.
3. Place the adjustable slicing disc onto the
spindle. Ensure that it is pushed down
into place.
When using the adjustable slicer
1. Place the spindle into the center of the
food processing bowl.
4. Place the processing bowl lid into
position and ensure that it is on correctly
aligned and locked into place.
CAUTION
Caution should be taken when
handling the adjustable slicing disc.
13
PAge header.....
ASSEMBLY
& OPERATION
When using the S Blade™
1. Using care, hold the S Blade™ in one
hand, with the other hand, place the
spindle through the center of the S
Blade™ from underneath. The blade
should self-locate at the base of the
spindle. The blade will sit loosely on the
spindle but will lock into place during
processing.
CAUTION
Caution should be taken when
handling the S Blade™ as the blades
are extremely sharp.
2. Place the S Blade™ and spindle into the
center of the food processing bowl.
3. Align and lock the processing bowl lid
into place.
14
Once the blade or disc has been selected
for the food processor and you have
assembled as listed in the previous
instructions, you can now process food.
Place the ingredients inside the processing
bowl or in the feed chute (depending on the
task). Do not exceed the maximum (MAX)
marking. Insert the gear box into the lid of
the food processor.
NOTE
Always place the S Blade™ into the
food processor prior to placing the
food into the food processor. If using
the adjustable slicer or the reversible
shredding disc, you are able to
assemble the processor before adding
ingredients to the bowl. Ingredients
used with these discs will need to
be added through the small or large
feed chute. Some foods, such as nuts,
can stop the S Blade™ from engaging
the built in safety mechanism. If you
have difficulty closing the lid with
ingredients such as these we advise
to load them through the feed chute
after the processor has been fully
assembled.
PAge header.....
ASSEMBLY
& OPERATION
To use the FOOD PROCESSOR
For food preparation tips and recipes refer to
the recipe section of this booklet.
1. Insert the plug into a 110/120V outlet.
2. Select a speed between 1–15 on the
speed control dial.
5. When processing has finished turn the
motor off by releasing the trigger switch
and remove the power plug.
6. Detach the motor from the gear box
and remove the lid from the bowl (refer
to instructions). Carefully remove the
food processing disc or S Blade™ and
use a spatula to remove any excess food
from the discs or blades and to remove
processed food from the bowl.
NOTE
When processing food through the
feed chute(s) you must keep pressing
the trigger switch in order to keep the
motor on.
3. Press the trigger switch to turn
the appliance on and start the
processing action.
TO DETACH THE FOOD
PROCESSING BOWL AND LID
Ensure the trigger switch is released and the
appliance is unplugged.
Hold the motor body with one hand and
using thumb and finger of the other hand,
press on the two EJECT buttons on either
side of the motor body. Pull the motor
body away from the processing bowl
gearbox to detach.
4. Feed the food through the feed chute
of the food processor, using the food
pusher to push it down.
15
PAge header.....
ASSEMBLY
& OPERATION
TO DETACH the gearbox
from the lid
Lift the gear box up from the processing
bowl lid.
CAUTION
DO NOT process hard foods such as
ice, coffee, cereal or chocolate in lumps
in the processing bowl, as damage to
the blades may result.
DO NOT process boiling or hot foods in
the processing bowl.
NEVER remove the blades from the
bowl before processing is completed.
RECOMMENDATIONS WHEN USING
THE Immersion blender WITH
THE PROCESSING BOWL
• Do not operate the immersion blender
when the processing bowl is empty.
• The bottom of the processing bowl
features a anti-slip rubber rim around
the bottom of the bowl. This keeps the
processing bowl stable, however it is
recommended during processing to hold
the motor body with one hand and the
processing bowl and lid with the other.
• When processing, cut food into uniform
sizes to ensure quicker, even and more
consistent results.
• The immersion blender blends foods
and liquids rapidly, therefore it is easy to
over process. Remember to check food
throughout the operation.
16
PAge header.....
ASSEMBLY
& OPERATION
Before first use
3. Holding gearbox twist outer leg to lock.
Remove any packaging material and
promotional labels. Wash blade and two
parts of the mashing leg before use.
CAUTION
Never immerse the motor body or
gearbox in water or any other liquid.
Assembly of the mashing leg
1. Hold the outer leg and insert the
gearbox making sure ALIGN arrows are
aligned.
4. Align the mashing leg with the motor
body and push the two parts together
until it clicks.
2. Hold both outer leg and gearbox firmly
with one hand and insert inner leg until
it clicks into place.
5. Place blade on underside of the mashing
head. To lock the blade rotate in a
counter-clockwise direction. Blade will
not attach if the leg is not attached to
the motor body.
17
PAge header.....
ASSEMBLY
& OPERATION
TO USE THE VARIABLE
Mashing leg
For food preparation tips and recipes refer
to the recipes section. Ensure the variable
mashing leg is completely and properly
assembled.
1. Place food to be mashed into a blending
jug or a sufficiently large mixing bowl
or container.
2. Insert the plug into a 110/120V power
outlet.
3. Select the desired setting on the variable
mashing leg.
4. Select a high speed on the speed control
dial of the motor.
5. Place the variable mashing leg into
ingredients and press the trigger switch
to turn the mashing leg on.
6. Move the mashing leg through the
ingredients with a gentle raising and
lowering action until desired texture is
achieved.
7. Turn the motor off by releasing the
trigger switch before lifting the mashing
leg out of the bowl and remove the
power plug.
TO DETACH THE VARIABLE
MASHING LEG
Ensure the trigger switch is released and the
appliance is unplugged.
Hold the motor body with one hand, and,
using thumb and finger of the other hand,
press on the two EJECT buttons on either
side of the motor body. Pull the motor body
away from the mashing leg to detach.
18
RECOMMENDATIONS WHEN USING
WITH THE VARIABLE MASHING LEG
• Release the trigger switch and ensure
the mashing leg has completely stopped
turning before removing the mashing
leg from the food during operation.
• Place the mixing bowl on a damp cloth
during mashing. This will keep the
mixing bowl stable.
USING AS A WHISK
Remove blending leg from motor body
(follow the instructions “To detach the
blending leg”).
Align the top end of the whisk gearbox with
the corresponding end of the motor body
and push until the gearbox clicks into place.
Align the shaft of the whisk with the hole in
the gearbox and push until the whisk clicks
and locks into place.
PAge header.....
ASSEMBLY
& OPERATION
TO USE THE WHISK
For food preparation tips and recipes refer
to the recipes section. Ensure the whisk is
completely and properly assembled.
1. Place food to be processed into a
blending jug or a sufficiently large
mixing bowl or container.
2. Insert the plug into a 110/120V power
outlet.
3. Select a speed between 1–15 on the
speed control dial.
4. Place the whisk into ingredients
and press the trigger switch to start
whisking.
5. Move the whisk through the ingredients
with a gentle raising and lowering action
until desired texture is achieved.
6. Turn the motor off by releasing the
trigger switch before lifting the whisk
out of the bowl remove the power plug.
TO DETACH THE WHISK
Ensure the trigger switch is released and
the appliance is unplugged. Hold the motor
body with one hand, and, using thumb and
finger of the other hand, press on the two
EJECT buttons on either side of the motor
body. Pull the motor body away from the
whisk to detach.
RECOMMENDATIONS WHEN USING
THE WHISK ATTACHMENT
• Do not allow the whisk to touch the
bottom or sides of mixing bowl while
the appliance is in operation, as this may
damage the whisk.
• To incorporate air into the ingredients
when whisking, use a deep and wide
enough container for the amount of
ingredients and move the whisk with a
gentle raising and lowering action.
• Release the trigger switch and ensure
the whisk has completely stopped
turning before removing the whisk from
the food during operation.
• Place the mixing bowl on a damp cloth
during whisking. This will keep the
mixing bowl stable.
• Always use fresh chilled cream and
fresh eggs at room temperature to
achieve greater and more stable volume
when whisking.
• Always ensure the whisk and mixing
bowl are completely clean and free of fat
before whisking egg whites.
• It is recommended to use the highest
speed when whisking egg whites
and cream.
19
TYPESET V1
CARE, CLEANING
& STORAGE
of your Breville product
Care, Cleaning & Storage
Motor body
To remove any food residue wipe the motor
body and cord with a damp cloth only.
Do not use abrasive cleaners or steel wool.
Never immerse the motor body in water or
any other liquid. Do not place motor body
in dishwasher.
Blending Leg
Before cleaning remove the plug from
the power outlet. Remove the motor body
from the stainless steel blending leg. The
stainless steel blending leg can be hand
washed in hot soapy water, rinsed and dried
thoroughly after each use. Alternatively,
the blending leg can also be washed in the
dishwasher. (TOP SHELF ONLY)
Do not use abrasive cleaners or steel wool.
QUICK WASH: Between each processing
task, with the motor body attached place
the stainless steel blending leg and blade
assembly only in to a jug of water and press
the trigger switch to turn on for 5 seconds.
This will remove any food on the blade and
leg and allow you to continue onto the next
processing task.
FOOD PROCESSING BOWL, FOOD
PROCESSING BOWL LID, S Blade™,
ADJUSTABLE SLICING DISC &
REVERSIBLE SHREDDER
Before cleaning remove the plug from the
power outlet. Remove the motor body from
the food processing bowl lid and gear box.
Remove the food processing bowl lid and
S Blade™ or processing disc from the food
processing bowl.
The food processing bowl, bowl lid,
S Blade™ and processing discs should be
hand washed in hot soapy water, rinsed
and dried thoroughly after each use.
Alternatively, the food processing bowl,
bowl lid, S Blade™, adjustable slicing disc
and reversible shredder can also be washed
in the dishwasher (TOP SHELF ONLY). The
S Blade™ comes with a cover for your safety.
This cover can be used on the blade in the
dishwasher. Do not use abrasive cleaners or
steel wool.
CARE & CLEANING OF THE
GEARBOX
The gearbox should always be removed from
the lid prior to any cleaning.
The gearbox simply lifts out of the lid by
pulling it up.
NOTE
The gear box is not dishwasher safe
and should never be immersed in
liquid at all.
To clean the gearbox, remove from the
lid and wipe down with a damp cloth
only. Do not use abrasive cleansers or
steel wool.
NOTE
The processing bowl lid is dishwasher
safe. Simply remove the removable
gear box from the lid prior to placing
in the dishwasher.
21
PAge header.....
Care,
Cleaning & Storage
VARIABLE Mashing leg
3. Lift the outer leg up to separate from the
inner leg.
Before cleaning remove the plug from the
power outlet. Remove the motor body and
mashing leg gearbox from the mashing leg.
The mashing leg can be hand washed in hot
soapy water, rinsed and dried thoroughly
after each use.
To disassemble the
VARIABLE mashing leg.
1. Ensure the motor is unplugged and
attached to the mashing leg. Remove the
mashing blade that is found under the
base of the leg by turning it clockwise.
Both of the legs can now be washed in
hot soapy water, then rinsed and dried
thoroughly. Alternatively, the mashing leg
can be washed in the dishwasher
(TOP SHELF ONLY).
CAUTION
Do not use abrasive cleaners or steel
wool.
NOTE
2. Disassemble the gear box from motor
body, then turn the mashing leg to align
and remove the inner and outer legs
from the gear box together.
22
Mashing leg gear box is not
dishwasher safe.
PAge header.....
Care,
Cleaning & Storage
WHISK
Before cleaning remove the plug from the
power outlet. Remove the motor body from
the whisk and the gearbox from the whisk.
The whisk can be hand washed in hot soapy
water, rinsed and dried thoroughly after
each use. Alternatively, the whisk can also
be washed in the dishwasher.
(TOP SHELF ONLY)
Do not use abrasive cleaners or steel wool.
Whisk gear box is not dishwasher safe.
Storage
Before storage remove the plug from the
power outlet. Ensure the appliance is clean
and completely dry.
Insert assembled S Blade™ and spindle
into the processing bowl, then place the
reversible shredder on the spindle. Align
and lock the processing bowl lid to the
processing bowl and place processing
bowl onto the storage unit with all of the
accessories on the built in accessory holders.
NOTE
The adjustable slicing disc is stored
under the food processing bowl, make
sure that the adjustable blade is set to
STORAGE POSITION.
23
TYPESET V1
TROUBLESHOOTING
PAge header.....
TROUBLESHOOTING
Problem
Solution
Blades don’t turn when
processing.
• May be too much food in bowl; reduce quantity.
Unable to lock lid
into place.
• Spindle may be out of position. Remove lid, straighten
spindle as vertical as possible and reposition lid.
• Pieces of food, such as meat are too large, reduce size.
• Food may stuck underneath the S Blade™ preventing the
lid from being locked into place. Food such as nuts can
be loaded through the feed chute.
Gear box in lid jumps out
of lid when processing.
• Replace gear box and ensure that the control grip is
held vertically and firmly.
Mashing leg leg won’t
attach onto mashing leg
gear box.
• Ensure mashing leg and gear box arrow graphics are
vertically aligned. Twist mashing leg counterclockwise
to lock for use.
Blades won’t remove
from mashing leg.
• Mashing leg should still be assembled to the gear box
assembly and to the unplugged motor body.
Rotate blades clockwise.
Shredding disc slows
down when in use.
• Shredding has exceeded Max level. Empty bowl and
continue to shred.
• Too much force is being used when shredding. Reduce
force when pushing.
Processing bowl does not
sit flat on storage base.
• Ensure adjustable slicing disc is set to ‘Storage Position’
Motor sounds like it is
not able to process load.
• Speed may not be correct. Refer to processing guide for
correct speeds.
25
TYPESET V1
FOOD PREPARATION
CHART
Food Preparation CHART
Food Type
Attachment
Type
Disk type
Speed
setting
Carrot
Food Processor
Shredder
fine
9–13
1–2 carrots at a time,
depending on size
Food Processor
Shredder
coarse
9–13
1–2 carrots at a time,
depending on size
Food Processor
Adjustable
slicer
9–13
Food Processor
Shredder
fine
11–15
1–2 zucchini at a
time, depending on
size
Food Processor
Shredder
coarse
11–15
1–2 zucchini at a
time, depending on
size
Food Processor
Adjustable
slicer
9–13
1–6mm
1–2 zucchini at a
time, depending on
size
Cucumber
Food Processor
Adjustable
slicer
9–13
2–5mm
1–2 cucumber at a
time, depending on
size
Tomato
Food Processor
Adjustable
slicer
9–11
4–6mm
Use firm tomatoes
Cabbage
Food Processor
Adjustable
slicer
9–11
2–6mm
Cut to size to fit
chute
Food Processor
Shredder
coarse
11 –15
Leek
Food Processor
Shredder
slicer
9–13
2–6mm
White part only
Onion
Food Processor
Adjustable
slicer
9–13
2–6mm
Cut in half
to fit in chute
Food Processor
S Blade™
15
Cut in 1⁄4 for pulse
processing
Food Processor
S Blade™
15
1.5lb (700g) max cut
into 1 inch cubes
Zucchini
Chicken
(boneless
breast/thigh
fillets)
Blade
thickness
1 –6mm
RECOMMENDED
QUANTITY
1 –2 carrots at a time
depending on size
Cut to size to fit
chute
27
Food Preparation CHART
Food Type
Attachment
Type
Disk type
Speed
setting
Blade
thickness
RECOMMENDED
QUANTITY
Lean Beef
Food Processor
S Blade™
15
1.5lb (700g)
max cut into 1 inch
cubes
Lean Pork
Food Processor
S Blade™
15
1.5lb (700g)
max cut into 1 inch
cubes
Fish Fillets
Food Processor
S Blade™
15
700g max cut into
1 inch cubes
Cheddar
Food Processor
Shredder
fine
15
Must be well chilled
Food Processor
Shredder
coarse
15
Must be well chilled
Mozzarella
Food Processor
Shredder
coarse
15
Place in freezer for
20 minutes before
grating
Parmesan
Food Processor
Shredder
fine
15
Must be well chilled;
rind removed
Food Processor
Shredder
Coarse
15
Must be well chilled;
rind removed
Milkshakes,
smoothies,
fruit
frappes,
cocktails
Blending Leg
11–15
Use chilled milk.
Blend for 30 seconds
at a time
Soups, baby
food
Blending Leg
11–15
Blend until smooth,
checking desired
consistency every
30 seconds
Ice
Blending Leg– Do
not use Processing
Bowl
15
Crush ice for 20–30
seconds
Cream
Whisk
11–15
Whisk for 1 minute
at a time, rest for
1 minute between
each use
28
PAge header.....
Food
Preparation CHART
Food Type
Attachment
Type
Disk type
Speed
setting
Blade
thickness
RECOMMENDED
QUANTITY
Nuts
Food Processor
S Blade™
15
9oz (250g) for 30
seconds at time until
desired consistency
is achieved. Wait 30
seconds between
each interval.
Bread
Crumbs
Food Processor
S Blade™
15
2–3 slices cut into
quarters
Cookie
Crumbs
Food Processor
S Blade™
15
9oz (250g) max
Cooked
Fruits or
Vegetables
Variable Mashing
leg
15
Mash to desired
consistency
29
TYPESET V1
RECIPES
RECIPES
Eggplant Dip
Roast Beet Dip
Makes approx 2 cups
Makes approx 2 cups
INGREDIENTS
INGREDIENTS
2 large (1kg) eggplants
1 tablespoon olive oil
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons olive oil, extra
1 teaspoon sea salt
½ teaspoon ground cumin
2 tablespoon chopped fresh parsley
Freshly ground black pepper
Fresh or toasted Lebanese bread or your
favorite cracker
4 medium (700g) beets
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (65ml) light olive oil
Salt and freshly ground black pepper
Pita bread to serve
METHOD
1. Preheat oven to 400° F (200°C). Rub
whole eggplants all over with oil. Place
into a baking dish and bake for about 40
minutes or until skin is begins to darken.
2. Add garlic to baking dish and continue
baking eggplant and garlic until
garlic is softened and eggplants are
blackened and blistered all over. Remove
from oven.
3. Place eggplants into a plastic bag or
wrap with saran wrap and set aside until
cool enough to handle.
4. Assemble the food processing bowl
using the S Blade™.
5. Remove skin from eggplants and
discard, roughly chop flesh and place
into processing bowl with peeled garlic,
lemon juice, olive oil, salt and cumin.
Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl with a spatula if
necessary.
7. Pour into bowl and stir in parsley and
season with black pepper.
METHOD
1. Preheat oven to 400°F (200°C). Wash
beets well and pat dry. Cut top off garlic
and place beets and garlic onto a baking
tray and drizzle with oil. Bake for 30
minutes then remove garlic and turn
beets over and cook beets for a another
15–20 minutes or until beets are tender.
Set aside to cool completely.
2. Once beets are cool, peel skin off and cut
into quarters. Squeeze garlic out of skin.
3. Assemble the food processing bowl
using the S Blade™.
4. Place beets and garlic and remaining
ingredients into processing bowl.
Assemble lid to bowl.
5. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl with a spatula if
necessary.
Serve dip chilled with pita bread.
Serve dip with fresh or toasted
Lebanese bread or your favorite cracker.
31
RECIPES
Spinach & Artichoke Dip
Makes approximately 2 cups
INGREDIENTS
3oz (80g) Parmesan cheese, shredded and
separated
2oz (60g) mozzarella cheese, shredded
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon olive oil
1lb. (453g) spinach
16oz (453g) cream cheese
8 oz (226g) sour cream
6oz jar of artichoke hearts
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
Salt
Pepper
Crackers to serve or bread bowl
METHOD
1. Preheat oven to 400˚F (200˚C).
2. Assemble the food processing bowl
using the reversible shredding disc on
the FINE shredding side.
3. Feed the Parmesan cheese through the
feed chute until processed. Remove from
the bowl and separate into 2 x ½ cup
servings and set aside.
4. Turn the shredding disc over to the
coarse shredding side and feed
the mozzarella through the feed chute
until processed. Remove from the bowl
and set aside.
5. Remove the shredding disc and
assemble the processor with the S
Blade™.
6. Cut onion in ¼ and place in the
processing bowl and pulse on speed
13–15, 10 to 15 times or until medium
chop is achieved.
7. Heat a medium sauce pan on medium
high heat. Add olive oil and onions.
Sweat for 2 min or until onions turn
translucent.
32
8. Add garlic and sweat until fragrant.
Add spinach one handful at a time until
it cooks down about 30 sec between
handfuls.
9. Drain excess water. Add Cream cheese
and sour cream and heat until cream
cheese is melted and ingredients are
combined.
10. Remove from heat and allow to cool.
11. Stir ½ cup of Parmesan cheese, artichoke
hearts, Worcestershire, and Tabasco
into the mixture. Add Salt and Pepper
to taste.
12. With the processing bowl assembled
using the S Blade™, add the cooled
spinach combination and process
ingredients until desired consistency,
scraping down side if necessary. Do
not over process, it should be slightly
chunky.
13. Remove from processing bowl and put
into oven safe casserole dish. Top with
the remaining Parmesan and mozzarella
cheese.
14. Bake for 20–25 minutes or until cheese
is melted and bubbling on top.
Serve with crackers or bread. Alternatively
the spinach dip can be baked in a sourdough
bread bowl.
RECIPES
Hummus
Pesto Sauce
Makes approx 2½ cups
Makes approx 1½ cups
INGREDIENTS
INGREDIENTS
2 x 15.5oz (440) can chick peas, rinsed
and drained
2 cloves garlic
1
⁄3 cup (80ml) warm water
¼ cup (70g) tahini
¼ cup (60ml) lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
Extra virgin olive oil, to serve
Fresh pita bread to serve
2 cups (75g) firmly packed basil leaves (approx 1
large bunch)
2 cloves garlic
2 teaspoons lemon juice
1
⁄3 cup (50g) pine nuts, toasted
½ cup (60g) Parmesan cheese, grated
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Assemble the food processing bowl
using the S Blade™.
2. Place chick peas, garlic, water, tahini,
lemon juice and cumin into the
processing bowl. Assemble lid to
processing bowl.
3. Attach the motor body; select speed
13–15 and process until mixture is
smooth, scraping down the sides
of processing bowl with a spatula if
necessary.
4. Season to taste.
METHOD
1. Assemble the food processing bowl
using the S Blade™.
2. Place all ingredients into processing
bowl in the order listed. Place lid on
bowl. Attach the motor body; select
speed 13–15 and process until all the
ingredients are almost smooth. Scrape
down sides of bowl if necessary.
3. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.
33
RECIPES
Red Curry two ways
This curry paste will make enough for the
Thai Sweet Potato Soup recipe and the Red
Chicken Curry.
Red Curry Paste
4. Combine shrimp paste, chillies and
remaining red curry paste ingredients
into the processor bowl; align and lock
processor lid on bowl. Attach the motor
body; select speed 15 and process until
all the ingredients become a paste.
Scrape down sides with a spatula if
necessary.
INGREDIENTS
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
1 ½" (4cm) piece galangal, peeled, thinly sliced
2 lemongrass stalks, white part only,
roughly sliced
12–14 cilantro roots, scraped
10 kaffir lime leaves, stems removed and sliced
thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3–4 tablespoons vegetable oil
METHOD
1. Wrap shrimp paste in a piece of
aluminium foil. Cook on a hot grill for
1–2 minutes each side.
2. Place chillies in a heatproof bowl
and cover with boiling water; soak for
approximately 15 minutes or
until softened.
3. Assemble the food processing bowl
using the S Blade™.
34
TIP
Paste can be stored in refrigerator
with a little extra oil over the top
for 1 week or frozen for 1 month. If
unable to purchase cilantro with roots
attached replace with 2 tablespoons
chopped cilantro stems.
RECIPES
Thai Sweet Potato Soup with
CILANTRO Pesto
Serves 6
For this recipe you will need the half of the
red curry paste
INGREDIENTS
14oz (400ml) can coconut milk
½ portion Red Curry Paste recipe or 2–3
tablespoons store bought
3.25lb (1.5kg) sweet potato, peeled and cut into
2" (5cm) pieces
6 ½ cups (1 ½ liters) chicken stock
Fish sauce, to taste
Lime wedges, to serve
Cilantro Pesto
1 cup Cilantro leaves (approximately 2 bunches)
¼ cup (40g) blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste
3. Meanwhile, assemble the food
processing bowl using the S Blade™.
Combine the cilantro pesto ingredients
into the processing bowl; place lid
on bowl.
4. Attach the motor body; select speed
13–15 and process until all the
ingredients are combined. Season
to taste.
5. Once the sweet potato is soft, add
remaining coconut milk to the saucepan.
Using the blending leg, blend until soup
is smooth. Adjust the salt levels of the
soup with fish sauce to taste.
6. To serve ladle soup into bowls and
spoon cilantro pesto into the soup. Stir
through and squeeze fresh lime
to taste.
METHOD
1. Without shaking can of coconut milk;
spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates. Add the curry paste to
the pan and cook, stirring, until the paste
becomes fragrant.
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 5.
2. Add sweet potato and stock to the pan
and bring to a boil. Reduce heat and
simmer for about 20 minutes or until the
sweet potato is tender.
35
RECIPES
ROASTED BUTTERNUT SQUASH
and Ricotta jumbo ravioli
with BROWN BUTTER SAGE Sauce
Serves 4–6
INGREDIENTS
1½ lb (650g) butternut squash
1 tablespoon olive oil
Sea salt and freshly ground pepper
1
⁄3 cup (80g) fresh ricotta
2 tablespoons (20g) grated fresh
Parmesan cheese
48 gow gee wrappers
7 tablespoons (100g) good quality butter
12 sage leaves
METHOD
1. Preheat oven to 400°F (200°C). Line a
tray with baking paper.
2. Peel butternut squash and cut into ¾”
(2cm) cubes. Place butternut squash onto
baking sheet and drizzle with oil and
season with salt and pepper.
3. Bake in oven for 25 minutes or until
golden. Remove from oven and allow
to cool.
4. Assemble the food processing bowl
using the S Blade™.
5. Place squash, ricotta and Parmesan in
the processing bowl. Place lid on bowl.
6. Attach the motor body; select speed
13–15 and process until mixture is
almost smooth, scraping down the sides
of processing bowl if necessary.
7. Spoon a rounded teaspoonful of mixture
onto one gow gee wrapper. Brush edges
with a little water. Place another gow gee
wrapper onto and press the edges and
around the filling to seal. Place onto a
baking tray lined with baking paper and
repeat with remaining mixture
and wrappers.
8. Bring a large saucepan of water to the
boil over high heat.
36
9. To make brown butter sauce, add butter
to pan and heat until butter begins to
foam. At this point, add the sage and
cook until butter has browned. Remove
from heat and set aside.
10. Add one-quarter of the ravioli and cook
for 2–3 minutes or until just tender.
Use a slotted spoon to transfer to a
serving plate. Cover with foil to keep
warm. Repeat in 3 more batches, with
remaining ravioli.
11. Serve ravioli drizzled with butter and top
with sage.
RECIPES
Goats Cheese and Leek Tart
Serves 6–8
INGREDIENTS
2 leeks, white part only
3 tablespoons (40g) butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
3oz (85g) goats’ cheese
10oz (300ml) cream
4 eggs
Extra sprigs of thyme
Pastry
2 cups (250g) all purpose flour
4½ oz (135g) chilled butter, cubed
1 egg
2 teaspoons cold water
METHOD
1. To make the pastry, assemble the food
processor using the S Blade™.
2. Place flour and butter into the
processing bowl. Place lid on bowl.
3. Using speed 15, process ingredients
until mixture resembles a fine crumble.
Add egg and water and process until
mixture just forms a ball. Do not over
process.
4. Lightly knead dough by hand until
smooth and shape into a circle. Cover
with plastic wrap and refrigerate for
20 minutes.
5. Preheat oven to 350°F (180°C). Lightly
grease a 9" tart pan.
6. Assemble the processor with the
variable slicer set to setting 3–4.
Slice leeks.
7. Heat butter and oil in a frying pan over
a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook until
fragrant. Season with salt and pepper
and set aside.
8. Roll dough between two sheets of
baking paper 1/8" thick about 12" to fit
tart pan; ; line tart pan with pastry. Using
a fork press several holes around the
middle of the pastry. Line pastry with
baking paper and fill with pie weights
or uncooked beans. Bake in oven for 15
minutes; remove weights and paper and
bake for 5 minutes more or until pastry
turns opaque in color.
9. Spread leeks over the base of the pastry
and sprinkle with goats’ cheese and
top with extra sprigs of thyme. Whisk
together cream, eggs, salt and pepper
and pour over leeks. Bake in preheated
oven for 30 minutes or until set. Allow to
cool for 30 minutes before serving.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
37
RECIPES
Leek and Potato Soup
Roasted Mediterranean Soup
Serves 4
Serves 4–6
INGREDIENTS
INGREDIENTS
1 tablespoon (30g) butter
1 tablespoon olive oil
2 leeks, thinly sliced
1½ lb (750g) potatoes, roughly chopped
4¼ cups (1 liter) chicken stock
Salt and white pepper
Chopped chives, to serve
2 tablespoons olive oil
2 Spanish onions, quartered
5 cloves garlic
1 large fennel bulb, cut into thin wedges
3 zucchinis, roughly chopped
2 red bell peppers, quartered and seeded
2 green bell peppers, quartered and seeded
1–2 tablespoons olive oil
Salt and freshly ground black pepper
4 cups (1 liter) chicken or vegetable stock
2 x 14 oz (400g) can diced tomatoes
1
⁄3 cup shredded fresh basil leaves
METHOD
1. H
eat butter and oil in a large saucepan,
add leeks and cook, stirring, for 3–4
minutes until softened. Add potatoes
and stock. Bring to a boil then reduce
heat and cook, covered, for about 20
minutes or until potatoes are soft.
Remove from heat and allow soup to
cool slightly.
2. Place immersion blender into saucepan
and blend until soup is smooth. Season
to taste.
3. Serve soup topped with fresh
chopped chives.
NOTE
If soup becomes too thick when
cooking or blending add a little extra
stock or water.
38
METHOD
1. Preheat oven to 400° F (200°C). Place
onions, garlic, fennel, zucchinis and
peppers into a large baking dish; drizzle
with oil and season with salt and pepper.
Bake in oven for about 30 minutes or
until vegetables are tender.
2. Place vegetables into a saucepan with
stock and diced tomatoes. Bring mixture
to a boil and cook for a 10 minutes.
Allow mixture to cool slightly.
3. Place immersion blender into saucepan
and blend until soup is smooth. Season
to taste and stir in shredded basil.
RECIPES
Thai Fish cakes
Serves 4 as part of an appetiser
INGREDIENTS
1lb (450g) boneless white fish fillets (cod or
halibut is preferable)
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet Thai chili sauce
½ bunch cilantro
2 eggs
¼ cup well cooked rice
2 limes, juiced
Dipping sauce
½ cup (110g) sugar
1
⁄3 cup (80ml) white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
3. Heat oil in a deep fryer or wok.
4. Drop tablespoonful amounts in the hot
oil in batches and cook 1–2 minutes on
each side or until fish cakes are golden
brown. Remove and drain on paper
towel. Repeat with remaining fish cakes
and serve with dipping sauce and lime
wedges.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
METHOD
1. To make the dipping sauce; combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved, increase heat and bring
to a boil . Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Assemble the processing bowl using the
S Blade™. Cut fish into large cubes and
place into the processing bowl along
with curry paste, fish sauce, cilantro,
eggs, rice, juice from limes. Using speed
15; pulse ingredients until mixture is
smooth.
39
PAge header.....
RECIPES
Thai Red Curry with Chicken
Serves 6
For this recipe you will need the half of the
Red Curry Paste recipe.
INGREDIENTS
13.5oz (400ml) can coconut milk
½ portion Red Curry Paste recipe or 2–3
tablespoons store bought
2 1⁄4 lbs (1kg) chicken thigh fillets, cut into large
pieces
1 cup (237ml) chicken stock
1 can (230g) bamboo shoots, rinsed and drained
1 can (100g) baby corn, halved
4oz (100g) green beans, trimmed and halved
2 teaspoons sugar
1 tablespoon fish sauce
Thai basil leaves, to serve
Fresh lime wedges, to serve
METHOD
1. Without shaking can of coconut milk,
spoon the firm coconut into a large
saucepan and cook, stirring over a
medium high heat until the coconut
milk separates.
TIP
If you can’t buy coconut milk that
has a firm top omit this step and use
1 tablespoon oil and add all coconut
milk in step 4.
2. Add the curry paste to the pan and
cook, stirring, until the paste becomes
fragrant.
3. Add chicken thighs and stir to coat in
paste; add stock and bring to a boil.
Reduce heat to a simmer and cook,
stirring occasionally for 10 minutes.
40
4. Add bamboo and cook for 5 minutes.
Add remaining ingredients and coconut
milk and cook for about 5 minutes or
until vegetables are tender.
5. Stir through basil leaves and serve with
lime wedges.
PAge header.....
RECIPES
BASIC PIZZA DOUGH
Pizza Sauce
Makes 2 thick style pizzas or 3 thin style
pizzas
Makes 1½ cups
INGREDIENTS
1 medium red onion, quartered
3 cloves garlic
1 tablespoon olive oil
28oz (800g) can whole roma tomatoes
1 tablespoon chopped fresh oregano
½ teaspoon dried chilli flakes
1 bay leaf
1 teaspoon sugar
Salt and Pepper to taste
2 teaspoons dry yeast
2 teaspoons sugar
2
⁄3 cup (160ml) cup lukewarm water
1 tablespoon olive oil
2 cups (300g) 00 flour or all purpose flour
2 teaspoons salt
METHOD
1. Place yeast, sugar, water and olive oil in
a small bowl and stir to combine.
2. Assemble the food processing bowl
using the S Blade™.
3. Place flour, yeast mixture and salt into
the processing bowl. Place lid on bowl.
4. Select speed 15 and process until
mixture just forms a ball (about
10–15seconds). Do not over process.
Turn out onto a lightly floured surface
and knead for 3–4 minutes or until a
smooth ball forms.
5. Place dough ball into a lightly oiled
bowl, cover with cling wrap. Set aside
in a warm draught free place for 30
minutes or until dough has doubled in
size. Turn dough out on a floured surface
and punch the dough to remove excess
air, lightly knead.
6. For thin crust, divide dough into 3
dough balls and set aside until required.
7. For thicker crust, divide dough into 2
even dough balls, cover and set aside
until required.
INGREDIENTS
METHOD
1. Assemble processing bowl with
S Blade™.
2. Add onion and garlic to processing
bowl. Place lid on bowl. Select speed 15
and pulse until finely chopped.
3. Heat oil in a medium sized saucepan;
add onion mixture and cook,
stirring occasionally, until onions
are translucent.
4. Place tomatoes into processing bowl
and pulse until finely chopped. Add
tomatoes to onion mixture with oregano,
chilli flakes, bay leaf and sugar.
5. Bring mixture to a boil then reduce to a
simmer and cook for 10–15 minutes or
until thickened.
6. Allow to cool; remove bay leaf and store
in an airtight container for up to 7 days
in the refrigerator. Sauce can also
be frozen.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
41
PAge header.....
RECIPES
Potato Gnocchi
Creamy Mashed Potato
Serves 4–6
Serves 4–6
INGREDIENTS
INGREDIENTS
2 1⁄4 lb (1kg) medium size russet potatoes
1 egg, lightly beaten
¾ cup (110g) all purpose flour, plus extra
for dusting
salt
2 1⁄4 lbs (1kg) medium sized potatoes such as
russet, kennebec or yukon gold.
3oz (85g) butter
1 cup (237ml) warm milk
Salt, to taste
METHOD
METHOD
1. Peel potatoes and cut into 1" (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to a boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
3. Assemble the motor body with the
mashing leg attachment set to the finest
setting; using speed 15 mash potatoes
until smooth. Do not over process as this
will cause the potatoes to be gluey.
4. Place potato onto a clean flat work
surface and make a well in the center.
Pour egg into the center and add flour
and salt. Knead mixture gently together
to form a soft dough.
5. Cut dough into 10 portions and roll into
a long thin logs ¾ in (2cm) in diameter.
Cut each log into ½" (1.5cm) portions.
6. Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into cooking water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
1. Peel potatoes and cut into 1" (2.5 cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to the boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter and warm milk.
3. Assemble the motor body with the
mashing leg attachment set to the
desired mash setting; using speed 15
mash potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
Serve gnocchi with pesto.
42
Season to taste with salt and serve.
PAge header.....
RECIPES
Butternut Squash Gnocchi
Serves 4
INGREDIENTS
1 lg butternut squash
1 ¼ lb (600g) medium size russet potatoes
1 egg, lightly beaten
2 cups (260g) all purpose four, plus extra
for dusting
salt
METHOD
1. Preheat oven to 375˚F (190°C).
2. Clean, peel and cut the butternut squash
into 2" (5cm) pieces.
3. Place on a baking sheet and brush with
olive oil and roast for 25–30 minutes or
until tender. Remove from oven and set
aside.
4. While the squash is roasting peel
potatoes and cut into 1" (2.5cm) pieces.
Place potatoes into a large saucepan
and cover with cold water. Place lid on
pan and bring to a boil over a high heat.
Once boiling remove lid and cook for
about 20–25 minutes or until potatoes
are tender and a skewer can be inserted
easily. Drain potatoes well.
6. Assemble the motor body with the
mashing leg attachment set to the finest
setting; using speed 15 mash potatoes
and butternut squash together until
smooth. Do not over process as this will
cause the potatoes to be gluey.
7. Place butternut squash mixture onto a
clean flat work surface and make a well
in the center. Pour egg into the well and
add flour and salt. Knead mixture gently
together to form a soft dough.
8. Cut dough into 10 portions and roll into
a long thin logs 1" (2.5cm) in diameter.
Cut each log into ¾" (1.5cm) portions.
9. Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into the boiling water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
Serve gnocchi with brown butter sage sauce.
5. Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1–2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
43
PAge header.....
RECIPES
Candied Yams
Twice Baked Potatoes
Serves 8
Serves 4
INGREDIENTS
INGREDIENTS
3 large yams
1 cup (219g) brown sugar
1 stick (113g) of butter
10oz (283g) mini marshmallows, divided
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Salt
4 large Russet potatoes
5 strips of crispy bacon, chopped and separated
¾ cup (175ml) Sour Cream
2 tablespoons unsalted butter
3 tablespoons scallions, thin sliced
1 tablespoon garlic salt
¼ teaspoon cayenne pepper
2
⁄3 cup cheddar cheese, shredded and divided
Salt & pepper to taste
METHOD
METHOD
1. Pre heat oven to 375°F (190°C)
2. Peel yams and cut into 1" (2.5cm) pieces.
Place yams into medium sauce pan and
cover with water. Boil yams until fork
tender and drain.
3. Assemble the motor body with the
mashing leg attachment set to the
coarsest setting; using speed 15 mash
yams until slightly chunky.
4. Place sugar, butter, half the
marshmallows, cinnamon, nutmeg,
ginger and a pinch over salt into a
medium sauce pan over medium heat.
Heat through until marshmallows melt
and add yams to sauce pan. Mix until
combined.
5. Place yam mixture into a 9" x 10"
baking pan and top with remaining
marshmallows and place into oven for
15 minutes or until marshmallows are
golden brown.
1. Pre heat oven to 400°F (200°C)
2. Wash and scrub potatoes then dry. Place
into pre heated oven right onto the wire
rack. Cook for 1 hour or until potatoes give
a little when squeezed.
3. Remove potatoes and let them cool
slightly. Lay potatoes on their side and
cut the tops off of them. Scrape out potato
insides into a large mixing bowl with a
spoon leaving about ¼" (.5cm) on the walls
so the skin will hold shape.
4. Reduce oven temperature to 375°F (190°C).
5. Cook bacon in a non stick frying pan
until crisp; drain on paper towelling.
Coarsely chop.
6. Assemble the motor body with the
mashing leg attachment set to the desired
mash setting; using speed 15 mash
potatoes until smooth. Do not over process
as this will cause the potatoes to be gluey.
7. Add half the bacon bits, sour cream, butter,
scallions, garlic salt, cayenne and half the
cheddar cheese into mixing bowl with
potatoes and mix together.
8. Spoon potato mixture back into potato
skins slightly over filling and place on a
sheet tray. Sprinkle the remaining cheese
and bacon on top of each potato.
9. Place potatoes back into oven for 20
minutes or until heated through and
cheese is melted. Remove and serve.
44
PAge header.....
RECIPES
7 Layer Dip
Serves 8
INGREDIENTS
2 X 15oz (435g) black beans, drained
2 ½ onions, quartered and separated
8 cloves garlic, peeled
1 lime, juiced
2 jalapenos, seeded
4 tomatoes
½ bunch cilantro
3 large avocados
1 pint (453g) sour cream
2.25 oz (64g) can slice olives, drained
1 cup (113g) shredded 4 cheese Mexican blend,
divided
Salt & pepper to taste
METHOD
1. Place black beans into medium mixing
bowl. Assemble the motor body with the
mashing leg attachment set to coarse
setting; using speed 15 mash beans until
smooth.
2. Assemble motor body with the
processing bowl using the S Blade™.
3. Place 1 onion quartered and 3 cloves
garlic into processing bowl fitted with
S Blade™ and pulse on speed 15 five to
ten times.
4. Remove onion garlic mixture from
processing bowl and place into medium
sauté pan on medium heat and sweat
for 3–4 min until onions are translucent.
Mix mashed beans to sauté pan and
season with salt and pepper. Set aside
for later use.
5. Place 1 onion quartered, 1 jalapeño, 2
garlic cloves, into processing bowl fitted
with S Blade™. Pulse 5–10 times until
chopped. Add tomatoes, ½ lime juice
and salt and pulse 5–10 times until salsa
consistency. Remove from processing
bowl and set aside for later use.
6. Peel and seed 3 avocados and place into
a medium mixing bowl. Assemble motor
body with mashing leg attachment
on coarse setting; using speed 15
mash avocadoes to desired guacamole
consistency.
7. Assemble motor body with the
processing bowl using the S Blade™.
8. Place 3 garlic cloves, ½ onion, 1 jalapeno
½ bunch cilantro and ½ lime juice into
processing bowl and pulse 5–10 times
until chopped. Fold mixture into mashed
avocados. Set aside for later use.
9. In a 9" x 12" dish evenly spread the bean
spread on the bottom followed by a layer
of ½ cup 4 cheese Mexican blend. Next
spread the sour cream evenly over the
layer cheese. Then spread the guacamole
evenly over the sour cream. Next add
the salsa evenly over the guacamole.
Finally sprinkle sliced olives over the
guacamole and top with remaining ½
cup of 4 cheese Mexican blend.
Serve with tortilla chips.
45
PAge header.....
RECIPES
Guacamole
Lemon Cake
Serves 6
Serves 8
INGREDIENTS
INGREDIENTS
3 ripe avocados
1 small red onion, finely chopped
1 medium tomato, finely chopped
1
⁄3 cup chopped fresh cilantro
2 cloves garlic minced
1 lime, juiced
Sea salt and freshly ground black pepper
1½ stick (185g) butter, melted
¾ cup (165g) granulated sugar
1 tablespoon finely grated lemon rind
3 eggs, lightly beaten
1½ cups (225g) self rising flour
½ cup (110g) confectioners sugar
¼ cup (60ml) lemon juice
METHOD
METHOD
1. Cut avocados in half and remove seeds.
Scoop flesh into a large bowl.
2. Assemble the motor body with the
mashing leg attachment set to the coarse
setting; using speed 15 mash avocado
until desired texture is achieved.
3. Combine avocado and remaining
ingredients and stir to combine. Season
with salt and pepper.
1. Preheat oven to 325°F (160°C). Grease
and line base and sides of a loaf pan.
2. Assemble the processing bowl using
the S Blade™. Place all ingredients into
the processing bowl. Using speed 15;
process ingredients until combined.
Scrape down sides if necessary. Spoon
into prepared pan.
3. Bake in oven for 50–60 minutes or until
cooked when tested with a wooden
skewer. Allow to cool in the pan for 10
minutes, then remove from pan and
place on a cooling rack.
4. Combine confectioners sugar and lemon
juice and quickly spoon over warm cake.
Serve with tortilla chips.
46
PAge header.....
RECIPES
Lemon tart
Serves 8
INGREDIENTS
Sweet Shortcrust Pastry
¾ cup (110g) all purpose flour
2 tablespoons confectioners sugar
3 tablespoons (40g) butter
1 tablespoon iced water
Lemon Filling
2 lemons
2 eggs
1 egg yolk
½ cup (110g) granulated sugar
2oz (60ml) cream
6. Carefully pour into tart pan and bake
for about 35 minutes or until set. Cool
completely and refrigerate for 4 hours or
overnight before serving.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
METHOD
1. Assemble the processing bowl using the
S Blade™. Add flour, powdered sugar and
butter. Place lid on bowl. Select speed 15.
Process until well combined; add water,
½ tablespoon at a time and process until
mixture just forms a ball.
2. Remove pastry from bowl onto a clean
surface and shape into a flat disc. Cover
pastry and refrigerate for 30 minutes.
3. Grease a 9in (24cm) round tart pan. Roll
pastry, between two sheets of baking
paper, large enough to line tin. Carefully
lift pastry into tin and press into sides;
trim edges. Cover and refrigerate for 30
minutes.
4. Preheat oven to 400°F (200°C). Place
pan on oven tray; line pastry with baking
paper then fill with pie weights. Bake for
10 minutes longer then remove weights
and paper and cook for 10 minutes or
until pastry is lightly browned; remove
from oven and reduce heat to 325°F
(160°C).
5. Zest both lemons to have 2 tablespoons
of zest, then juice the lemons. Combine
lemon zest, juice and remaining filling
ingredients and whisk until well
combined.
47
PAge header.....
RECIPES
Red Hot Chocolate
Chip Cookies
INGREDIENTS
2 ¼ cups (293g) all purpose Flour
1 teaspoon baking Soda
1 teaspoon salt
1 teaspoon allspice
1 tablespoon Ancho chili powder
½ teaspoon cayenne pepper
2 sticks (226g) butter, cubed at room
temperature
½ cup (100g) granulated sugar
1 cup (220g) brown sugar, packed
1 teaspoon pure vanilla extract
2 eggs
1 ½ cups (228g) chocolate chunks
METHOD
1. Preheat oven to 375°F (190°C). Line two
baking trays with paper.
2. Sift flour, baking soda, salt, allspice,
ancho chili powder and cayenne pepper
together in a bowl.
3. Assemble the processing bowl using the
S Blade™. Combine butter, sugars and
vanilla into processing bowl. Place lid on
bowl. Attach the motor body and select
speed 15; process until sugar and butter
are creamy.
4. Add eggs one at a time making sure to
incorporate each egg well. Scrape down
sides in needed.
5. Add half the flour mixture and pulse
until mixture starts to combine. Scrape
sides of bowl; add remaining flour and
pulse until just combined.
6. Remove blade and fold in chocolate. Be
careful not to over mix.
7. Drop rounded tablespoons of dough
onto baking trays allowing room for
spreading. Bake in preheated oven for
9–11 minutes.
48
8. Cool on baking trays for 2 minutes then
transfer to wire rack to cool completely.
Repeat with remaining dough.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
Breville Consumer Service Center
USA
Canada
Mail: Breville USA
19400 S. Western Ave
Torrance CA
90501-1119
Mail:
Phone:1-866-273-8455
1-866-BREVILLE
Phone: 1-855-683-3535
Email: askus@brevilleusa.com
Email: askus@breville.ca
Breville Canada
2555, Avenue de l’Aviation
Pointe-Claire (Montreal)
Quebec H9P 2Z2
www.breville.com
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2012.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
This model number includes a BSB510XL Breville immersion blender motor unit.
Alternatively any existing Breville BSB510XL immersion blender motor unit can be used with this Model Pack.
BSB530XL Issue - B12
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising