Breville BEM823 stand mixer Instruction Book

the Bakery Boss™
Instruction Book - BEM823
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 the appliance
for the first time and save
for future reference.
• Remove and safely discard
any packaging material and
promotional labels before
using the appliance for
the first time.
2
• To eliminate a choking
hazard for young children,
remove and safely discard the
protective cover fitted to the
power plug of this appliance.
• Do not place the appliance
near the edge of a bench
or table during operation.
Ensure the surface is level,
clean and free of water and
other substances. Vibration
during operation may cause
the appliance to move.
• Do not use the appliance
on a sink drain board.
• Do not place the appliance
on or near a hot gas or
electric burner, or where it
could touch a heated oven.
• Always ensure the appliance
is completely assembled
before operating. Follow the
instructions provided in
this book.
• Ensure the speed control dial
is in the OFF position and
the appliance is switched off
at the power outlet and the
power cord is unplugged
before attaching the beater,
whisk or dough hook.
• Do not use attachments
other than those provided
with the appliance.
• Do not operate the appliance
continuously on heavy loads
for more than 3 minutes.
• Handle the appliance and
attachments with care.
Never place your fingers
inside the mixing bowl or near
the beaters, whisk or dough
hook during operation.
• Keep hands, hair, clothing,
as well as, spatulas and other
utensils away from moving
beaters, whisk or dough hook
during operation.
• Should an object such as
a spoon or spatula fall into
the bowl while mixing,
immediately ensure the speed
control dial is in the OFF
position, turn the appliance
off, unplug at the power outlet
and remove the object.
• Do not place hands in the
mixing bowl unless the
appliance is disconnected
from the power outlet.
Ensure the speed control dial
is in the OFF position, the
appliance is switched off and
unplugged from the power
outlet before removing the
beater, whisk or dough hook.
• Ensure the motor and beater,
whisk or dough hook have
completely stopped before
disassembling.
• Always remove the beater,
whisk or dough hook from
the appliance before cleaning.
• Care should be taken when
removing the food from the
mixer bowl by ensuring the
motor and the beater, whisk, or
dough hook have completely
stopped before disassembling.
Ensure the speed control dial
is in the OFF position, the
appliance is switched off at the
power outlet and unplugged
before unlocking the mixer
motor head and moving
into the upright position.
The beater, whisk or dough
hook should be released from
the mixer motor head before
removing the processed food
from the mixer bowl and the
beater, whisk or dough hook.
• Ensure the mixer motor head
is locked into the horizontal
(closed) position when not
in use and before storing.
• Always ensure the speed
control dial is in the OFF
position, the power is
switched off at the power
outlet and the power cord is
unplugged from the power
outlet before attempting to
move the appliance, before
assembling or disassembling,
when it is left unattended and
before cleaning or storing.
3
• Do not move the appliance
whilst in operation.
• Do not leave the appliance
unattended when in use.
• Do not place any part
of the appliance in the
dishwasher other than the
bowl, splash guard, beater,
dough hook and whisk.
• Do not place any part
of the appliance in the
microwave oven.
• Keep the appliance clean.
Follow the cleaning
instructions provided in
this book.
• Authorised Breville Service
Centres can be found on our
website www.Breville.com.au
Alternatively, you can contact
the Breville Customer Care
Centre by phone on
1300 139 798 or email
[email protected]
4
IMPORTANT
SAFEGUARDS
FOR ALL
ELECTRICAL
APPLIANCES
• It is recommended to
regularly inspect the appliance.
To avoid a hazard do not use
the appliance if power cord,
power plug or appliance
becomes damaged in any way.
Return the entire appliance
to the nearest authorised
Breville Service Centre for
examination and/or repair.
• Any maintenance other
than cleaning should be
performed at an authorised
Breville Service Centre.
• This appliance is for
household use only.
Do not use this appliance
for anything other than its
intended use. Do not use in
moving vehicles or boats.
• Do not use outdoors.
Misuse may cause injury.
• Children shall not play
with the appliance.
• This appliance shall not be
used by children. Cleaning
and user maintenance shall
not be made by children
without supervision.
• Keep the appliance and its
cord out of reach of children.
Appliances can be used by
persons with reduced physical,
sensory or mental capabilities
or lack of experience and
knowledge if they have
been given supervision or
instruction concerning use
of the appliance in a safe
way and if they understand
the hazards involved.
• The installation of a residual
current device (safety switch)
is recommended to provide
additional safety protection
when using electrical
appliances. It is advisable that
a safety switch with a rated
residual operating current
not exceeding 30mA be
installed in the electrical circuit
supplying the appliance.
See your electrician for
professional advice.
• WARNING: Ensure the
speed dial control is in the
OFF position the appliance is
switched off at the power outlet
and unplugged from the power
outlet before attaching the
beater, whisk or dough hook.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
5
Components
A
B
C
H
I
J
D
K
E
F
G
A. Tilt-release button
Button releases the motor to tilt and lock
upright. Press again to release and lock
down for storage.
B. Motor head
Powerful motor for thorough mixing results.
C. Load sensing technology
Mixer automatically senses the load
and adjusts the power to maintain the
selected speed (not shown).
D. Mixing task indicator band
E. 12 speed control dial
Adjust speed while mixing, or pause to
temporarily stop mixing and pause
the timer.
F. LCD timer
Counts up when mixing starts, or use the
arrow buttons to set timer to count down.
6
G. Internal cord storage
Push cord in to desired length.
H. Breville Assist™ handles
Handles on base and on motor head for
easy handling and maneuvering.
I. Handy bowl illumination
Helps you keep an eye on the mix.
J. Two-piece pouring shield
Minimises spattering when mixing and
adding ingredients.
K. Glass mixing bowl
4.7L glass mixing bowl, compatible with the
scraper beater for best results.
L. Sealing lid (not shown)
M. Spatula (not shown)
Flat beater for normal to heavy mixtures (Speed 1-9):
− Heavy cake batters and biscuit doughs
− Pastry
− Mashed potatoes
Wire whisk for incorporating air into mixtures (Speed 10-12):
− Eggs
− Egg whites
− Cream
− Sponge, chiffon or angel food cakes
− Meringues and pavlova
− Sauces and dressings
Dough hook for mixing and kneading yeast doughs (Speed 1-3):
− Breads
− Rolls
− Pizza
− Focaccia
− Yeast-raised cakes and sweet buns
Scraper beater for creaming butter & sugar,
mixing sticky ingredients or folding whipped
egg whites into mixtures (Speed 1-9):
− Frosting and icing
− Cheesecakes
− Flavoured butters
− Muffin batters
− Creaming butter and sugar, mascarpone cheese, cream
cheese, sour cream
− Light cake batters and biscuit doughs
Scrapes the Bowl. So you don’t have to.
Under-mixed batters produce poorly baked results, including collapsing, unevenness of
crumb, holes, low rising, streaking and coarse textures.
The flexible edge of the Scraper Beater continuously folds and scrapes the sides & bottom of
the bowl, including the dimple at the bottom, for exceptionally thorough mixing. It virtually
eliminates the need for hand scraping with a spatula, cutting mixing time by up to 60%*.
*Tested creaming butter and sugar against BEM820 flat beater.
7
USING THE SCRAPER BEATER
The Scraper Beater can be used for a variety of mixing tasks.
Due to the efficient mixing action of the Scraper Beater, the mixing time of many recipes will
be reduced. Refer to the chart below for approximate mixing times. These are a guide only.
Longer mixing times may be required for larger or double quantities.
Mixture
Mixing Task
Approx. Mixing Time
Butter & Sugar
Creaming
3—4 minutes (or until mixture is
light and creamy)
Cake, biscuit &
muffin batters
Incorporating wet and dry
ingredients
30—40 seconds (or until all
ingredients are combined)
Thin/light batters
(ie. Pancakes)
Incorporating wet and dry
ingredients
40—50 seconds
(or until batter is smooth)
Icing
Incorporating wet and dry
ingredients
40—50 seconds
(or until all icing is smooth)
Frosting
Creaming butter
1—2 minutes (or until butter is
smooth and creamy)
Combining icing sugar, butter &
liquid ingredients
50—60 seconds
(or until mixture is light and fluffy)
NOTE
Do not use the Scraper Beater for mixing
heavy batters, doughs, whisking egg whites
or whipping potatoes.
When using the scraper beater always make
sure butter, and cream cheese, has been
softened at room temperature, and chopped
into cubes.
TIPS
• When adding flour to the mixing bowl,
always use the pouring shield and ensure
the mixer is on the FOLD setting.
This will prevent flour from escaping the
mixing bowl.
• The Scraper Beater can also be used as
a spatula when removing mixtures from the
mixing bowl.
8
Attaching the bowl
Assembly
Before first use
Before using your mixer for the first time,
remove any packaging material and
promotional labels. Ensure the speed
control dial is in the OFF position, the
mixer is switched off at the power outlet
and the power cord is unplugged.
Wash bowl and mixing tools in warm
soapy water with a soft cloth. Rinse and
dry thoroughly.
The bowl and the attachments may be
washed in the dishwasher.
When first using your appliance, you may
notice an odour coming from the motor.
This is normal and will dissipate with use.
1. Place the mixer on a level, dry bench top.
The mixer motor head should be in the
horizontal (closed) position when moving.
2. When lowering or lifting the mixer, always
support the motor head with your other
hand to prevent it from free-falling.
3. To remove or insert the mixing bowl,
the mixer motor head must be raised
and locked into the open position.
Raise the mixer motor head by pressing
the RELEASE button.
4. Lift the motor head up until it tilts back and
locks into the open position.
5. Insert the bowl into the bowl locking recess
and turn clockwise until the bowl locks
securely into place.
9
Attaching mixing and whisking tools
1. Raise the motor head by pressing the
RELEASE button.
2. Align the groove in the top of the mixing
attachment with the locking pin on the
spindle extending down from the mixer
motor head.
3. Push the attachment upwards and turn
clockwise until it locks securely onto the
locking pin on the spindle. Push up and
turn anti-clockwise to remove.
4. Lower the motor head by pressing the
RELEASE button and gently lowering until
it locks into the closed position.
5. The splatter guard can now be assembled if
required. Slide the main ring into position
on top of bowl, then assemble the
pour spout.
WARNING
Avoid contact with beater/dough hook/
whisk during operation. Keep hands, hair,
clothing, spatulas and other utensils out
of the way to prevent personal injury or
damage to the mixer.
10
Functions
OPERATING THE MIXER
Planetary mixing action
Planetary mixing action is similar to the
mixing action used by commercial mixers
in bakeries and patisseries for 360 degree
beater-to-bowl coverage. This is achieved
by the counter-clockwise motion of the
mixer head combined with the clockwise
sweep of the beater. The result is thoroughly
mixed ingredients without the need for
a rotating bowl.
1. Ensure the power cord is unplugged and the
speed control dial is in the OFF position.
2. Assemble the bowl and mixing / whisking
tool, as noted in the previous section.
3. Press the TILT release button and lower
the mixer head until it locks into the
closed position.
4. Attach the pouring shield, if desired.
5. Unwind the power cord completely and
insert the power plug into a grounded
wall outlet.
6. The LED’s on the speed indicator will
illuminate one-by-one all the way to the top,
then turn off one-by-one. The LCD screen
will display 0:00.
7. Always begin mixing by selecting a low
speed setting on the speed control dial.
Starting on a low speed will prevent
ingredients splattering. Increase the speed
as suited to the mixing task. The speed
setting can be adjusted during operation.
If necessary, stop the mixer during
operation and scrape any food mixture
down the sides of the mixing bowl with
a spatula.
8. If the mixer has not been used for
5 minutes it will automatically change from
STANDBY mode to a power saving OFF
mode and the illuminated LED will switch
off. To exit OFF mode and begin mixing,
turn the dial to the selected speed or press
one of the count up/down timer buttons.
9. Do not turn the mixer on with the scraper
beater in place if the mixing bowl is empty.
This will cause the scraper beater to make
a loud noise as it scrapes the bowl.
10. When ingredients are in the mixing bowl,
the scraper beater may make a slight noise
as it scrapes the sides and bottom of the
bowl. This is normal and should not
cause concern.
11. Under heavier loads or extended mixing
time, the motor head may become warm.
This is normal and should not
cause concern.
Count-down timer
Count-up timer
At any stage during mixing (either
count-up or count-down mode), rotate the
speed control dial to PAUSE. This will turn
the mixer off and hold the current time on
the LCD.
Add additional ingredients as needed, and
turn the dial back to a speed setting to
continue as before.
Turn the dial to OFF to reset the timer.
The count-up timer is for gauging mixing
time, making it easier to repeat the results.
Set the count-up timer using the arrow
buttons beside the LCD. The timer will
automatically begin counting up as
soon as the dial is turned to one of the
speed settings.
When the dial is turned to PAUSE, the
current mixing time will flash on the display.
When the dial is turned to OFF, the LCD will
reset back to 0:00.
The maximum count up time is 1 hour.
When the timer goes beyond 9:59, it counts
in whole minutes. Turn the speed control
dial back to OFF to reset.
The count-down timer is for any recipe that
specifies the length of time ingredients
should be mixed.
To set the count-down timer, press the up or
down arrows until the desired mixing time is
displayed on the LCD screen.
Press and hold to scroll more quickly.
Rotate the dial to select the desired speed,
and begin mixing. When the timer has
finished counting down, it will beep.
The motor will automatically turn off and
the timer will flash OFF.
The control dial must to be rotated to the
OFF position to reset the timer and to
continue mixing.
Turn the speed control dial back to OFF
to reset.
Pause mode
11
Tips
TIPS FOR BETTER BREAD MAKING
• Check the ingredients and read the recipe
before starting to bake.
• Measure ingredients accurately. Weighing
is more accurate than measuring by volume.
To accurately measure water please note
that 1ml water = 1g.
• Use ingredients at room temperature.
• Don’t use flour that contains a protein level
of less than 11%.
• Don’t use tableware cups, jugs or spoons
for measuring.
• Don’t use hot water or liquids as this can
kill the yeast. Water and liquids should be
added at a warm or tepid temperature.
• Don’t use self-raising flour to make yeasted
bread unless recipe states otherwise.
• In high altitude areas above 900m, lower
air pressure causes the dough to rise faster.
Try reducing yeast by ¼ teaspoon.
• If the weather is hot and humid, reduce the
yeast by ¼ teaspoon to avoid over rising of
the dough.
• Flour properties can alter on a seasonal
or storage basis, so it may be necessary to
adjust the water and flour ratio. If the dough
is too sticky, add extra flour 1 tablespoon
at a time if the dough is too dry add extra
water 1 teaspoon at a time. A few minutes
is needed for these extra ingredients to be
absorbed. Dough with the correct amount of
flour and water should form into a smooth,
round ball that is damp to the touch but
not sticky.
Sponging yeast
• Instant active dried yeast is used in the
recipes in this book however fresh or
compressed yeast can be substituted,
if required, for specific flavour or religious
dietary requirements.
12
• Fresh or compressed yeast needs to be
‘sponged’ (fermentation started) before
adding to the other ingredients.
• To substitute, use three times the amount of
fresh or compressed yeast for the amount of
dry yeast in a recipe.
• To sponge the yeast: Place the quantity of
fresh compressed yeast in the quantity of
(warmed) water from the recipe together
with 1 teaspoon sugar and 1 teaspoon flour
into a clean glass bowl, stir to dissolve and
cover with plastic wrap. Allow to stand in
a warm area (30°C) for about 30 minutes or
until the mixture starts to bubble and froth.
This mixture should be used without delay.
Warm area for rising
• Yeast, either when sponging or in the
dough, requires warmth to rise.
• To create a ‘warm area’ for dough to rise,
place baking tray over a bowl of fairly
warm water, place prepared dough item
on baking tray, cover loosely with lightly
greased thicker-style plastic wrap or a tea
towel. Ensure kitchen is warm and free of
draughts. Allow the dough to rise until
doubled in size.
VITAL INGREDIENTS FOR
BREAD MAKING
Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network
of elastic strands that interlock to trap
the gases produced by yeast. This process
increases as the dough continues
kneading and provides the structure
required to produce the weight and shape
of the baked bread.
White wheat flour sold as baker’s, bread or
plain flour may be used. Plain flour is most
readily available, however, best results are
obtained with flour at least 11% protein
content. For this reason, the recipes in this
book requiring bread flour have been made
using flour with 11% protein content.
This is normally indicated on the packaging.
Do not sift the flour or use self-raising flour
for bread making unless indicated in the
recipe.
When using a low-protein, plain, stone
ground or wholemeal flour the quality of
the bread can be improved by adding
gluten flour.
There are several brands of bread or
bakers flour available nationally at larger
supermarkets. It is a high protein, white
bread flour, with 11% protein.
Wholemeal wheat flour contains the bran,
germ and flour of the wheat grain. Although
breads baked with this type of flour will
be higher in fibre, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 160g of wholemeal
flour with white bread flour.
Rye flour popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel and
Black Breads.
Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and wholemeal flour.
Bread mixes contain flour, sugar, milk, salt,
oil and other ingredients such as bread
improver. Usually only the addition of water
and yeast is required.
Bread improvers are available nationally
in supermarkets and health food stores.
The ingredients in a bread improver are
usually a food acid such as ascorbic acid
(Vitamin C) and other enzymes (amylases)
extracted from wheat flours. Adding
a bread improver will help strengthen the
dough resulting in a loaf that is higher
in volume, softer in texture, more stable
and has improved shelf life qualities.
A simple bread improver can be a crushed
unflavoured vitamin C tablet added to the
dry ingredients.
Sugar provides sweetness and flavour,
browns the crust and produces food for
the yeast. White sugar, brown sugar, honey
and golden syrup are all suitable to use.
When using honey or golden syrup it must
be counted as additional liquid. We have
successfully tested granular ‘Splenda’ brand
low calorie sweetener as a sugar substitute.
Powdered milk and milk products enhance
the flavour and increase the nutritional value
of bread. Powdered milk is convenient and
easy to use (store in an airtight container in
the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can also
be used but produces a denser loaf. Fresh
milk should not be substituted unless stated
in the recipe.
Salt is an important ingredient in bread
making. In the dough, salt increases water
absorption, improves kneading, strengthens
the gluten development and controls
fermentation of the yeast which results in
improved loaf shape, crumb structure, crust
colour, flavour and keeping qualities. As salt
inhibits the rising of bread be accurate
when measuring.
Fat adds flavour and retains the moisture.
Vegetable oils such as safflower, sunflower,
canola, etc. can be used. Butter or margarine
can be substituted for oil in recipes but may
give a yellow coloured crumb.
Yeast is used as the raising agent for the
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast has
been used in the recipes in this instruction
book where appropriate. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. ‘Tandaco’ brand yeast (available
nationally in most supermarkets) was used
in the development of all yeasted recipes
contained in this book. Smaller packets of
bread mix usually contain sachets of yeast.
Larger bulk bags of bread mix usually do
not include the yeast sachets, however
the corresponding brand of yeast may be
purchased separately.
13
Some bulk and imported yeasts are more
active, therefore it is recommended to use
less of these yeasts. Yeast may also be more
active in hot weather. For information on
other brands of yeast relating to quantities
contact the manufacturer listed on
the package.
Rapid rise yeast is a mixture of yeast and
bread improver. Brands will vary in strength.
If wishing to substitute for yeast in a recipe,
omit the bread improver. Rapid rise yeasts
should not be used with bread mix as bread
improver is already included.
Water from the tap is used in all bread
recipes. If using water in cold climates or
from the refrigerator, allow water to come to
room temperature. Extremes of hot or cold
water will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to remain
whole in the baked bread, should be
suspended in the dough. These ingredients
should be gradually added during the
kneading and before the dough rises for
the first time.
For more information about bread mixes
please contact the relevant number listed
below. Or refer to contact details on the
packaging of the bread.
TIPS FOR BETTER CAKE
& PASTRY MAKING
• Check the ingredients and read the recipe
before starting to bake.
• Measure ingredients accurately. Weighing
is more accurate than measuring by volume.
• Variations may occur in raw ingredients
use so adjust other ingredients and baking
times if required.
14
• Preheat oven before starting recipe
preparation, this will ensure the correct
temperature is achieved before
baking starts.
• Temperature and cooking times may vary
with some ovens so adjust accordingly.
If using a fan forced oven reduce the
temperatures in the recipes by 10­­–20°C.
• When mixing, start the mixer at a
lower speed then gradually increase to
the recommended speed in the recipe
especially when adding dry ingredients.
• When using smaller quantities turn off the
mixer from time to time and scrape the
bowl with a spatula.
• Ensure beaters and mixing bowl are clean,
dry and free of fats when whipping egg
whites as these will impede aeration.
• Lightly grease trays and cake pans with
melted butter, oil or an oil spray and line
with non-stick baking paper; this will make
removing your baked goods easier.
• Butter should be softened at room
temperature to make creaming butter and
sugar easier.
• Keep surfaces and ingredients chilled when
making, handling or rolling out pastry.
Butter for pastry making should be
kept refrigerated.
• Avoid stretching pastry when rolling out
as it will shrink when baking. Use light,
even strokes in one direction and avoid
pressing down hard on the rolling pin.
Where possible, rest pastry in the
refrigerator before baking.
• Eggs and egg whites should be at room
temperature to give better volume when
whipping. Adding room temperature eggs
to cake mixes will also prevent curdling of
the butter mixture.
• Separate eggs individually into another
container before adding to other
ingredients to avoid potential spoilage.
• Separate egg whites carefully to avoid
inclusion of egg yolks. Egg yolks contain
fat and will prevent successful whipping of
egg whites.
• Rinse beaten egg residue from beater and
mixing bowl or other utensils with cold
water immediately after use. Using hot
water will set the egg and make
cleaning difficult.
• Test if cakes are cooked 3–4 minutes before
end of recommended cooking time by
inserting a metal or wooden skewer into the
centre of the cake. The skewer should come
out clean or with small dry crumbs on it.
• For crisper results when baking biscuits,
remove the baking trays from the oven
and placed directly onto wire racks. Move
the biscuits slightly away from their baked
position on the trays and cool completely
before removing.
VITAL INGREDIENTS FOR CAKE &
PASTRY MAKING
Flour such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.
Plain flour has a lower protein (gluten)
content than bread flour, and gives baked
products, such as cakes, muffins, pastries,
scones and pancakes, a softer texture.
Self-raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes
to replace plain flour and baking powder.
To make 1 cup self-raising flour sift
together 1 cup plain flour and 2 teaspoons
baking powder.
Wholemeal flour contains more parts of the
whole wheat grain – flour, bran and wheat
germ – and can be used in muffins, breads
and pie cases but will have a denser texture.
Cornflour is traditionally made from maize
(corn) and is used in some baked products
to give a finer texture and can also be used
as a starch to thicken sauces and desserts.
Wheaten cornflour is recommended when
making sponge cakes.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.
Bicarbonate of soda, also known as baking
soda, is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result.
Oil can be used in some baking to replace
butter but will give texture and flavour
differences. If using oil, use a light flavoured
oil like vegetable, sunflower or grapeseed
oil. Using stronger flavoured oils, like nut
and olive oils, will affect the flavour of
the cake.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
Sugar (white crystal sugar) is used to give
flavour, texture and colour to baked products.
Caster sugar is often used in baking as it is
easier to dissolve when creaming butter
and sugar.
Brown sugar is also easy to dissolve and can be
used to give a different flavour and texture.
The large crystals of raw sugar are slower
to dissolve and can be suitable for baked
products such as muffins.
15
MEASURING & WEIGHING
Liquid measuring cups
The accuracy of measurements can
affect the critical balance of the recipe.
Use accurate and appropriate measuring
equipment to ensure the best results.
Do not use tableware, or common cups or
spoons when measuring ingredients.
For liquid ingredients, use transparent
plastic or glass liquid measuring cups with
the measurements marked clearly on the
side. Do not use non-transparent plastic
or metal measuring cups unless they have
measurement markings on the side.
Measuring cup must be on a flat and
horizontal surface. For accuracy, bend
to view the liquid level at eye level.
An inaccurate measurement can affect
the critical balance of the recipe.
Dry measuring cups & spoons
For dry ingredients, use nested plastic or
metal dry measuring cups and spoons.
Do not use tableware cups or spoons.
It is important to spoon or scoop the dry
ingredients loosely into the cup. Do not tap
the cup or pack the ingredients into the cup
unless otherwise directed (eg. packed brown
sugar). The extra amount gained from
packing or tapping down ingredients can
affect the critical balance of the recipe.
Level the top of the cup by sweeping the
excess with the back of a knife.
When using measuring spoons for either
liquid or dry ingredients such as yeast,
sugar, salt, dry milk or honey, measurements
should be level, not heaped.
Units of measurement
Some units of measurement are different
in different countries. Please consider the
guide below if using recipes, or equipment,
from international sources.
Cups
• 250ml for Australia & New Zealand
• 237ml for USA
Tablespoons
• 20ml for Australia
• 15ml for New Zealand, UK and USA
Teaspoons
• 5ml for all regions.
OVEN TEMP DESCRIPTION
ELECTRIC
GAS
GAS MARK
°C
°F
°C
°F
Very slow
120
250
120
250
1
Slow
150
300
150
300
2
Moderately slow
170
325
160
325
3
Moderate
180
350
180
350
4
Moderately hot
200
400
190
375
5
Hot
220
425
200
400
6
Very hot
230
450
230
450
7
Turn temperature down by 15—20°C if using fan forced.
16
Care & Cleaning
Motor head and mixer base
Dishwasher
Do not wash or immerse the mixer motor
head or mixer base in water. Do not allow
water or other liquids to enter the gear
system, as this may result in damage.
Wipe clean with a soft, damp cloth then dry
thoroughly. Wipe any excess food particles
from the power cord.
Beater, Scraper Beater & Dough Hook can
be washed in the dishwasher on a standard
wash cycle.
Place Scraper beater on the top shelf only.
Breville recommends hand washing only
of the Glass Bowl and Whisk.
Cleaning agents
Do not use abrasive scouring pads or
cleaners on the mixing bowl, flat beater,
dough hook or whisk, as they may scratch
the surface. Use only warm soapy water with
a soft cloth.
Also do not soak attachments for extended
periods of time, for example several hours or
overnight, as this may damage the finish.
Bowl and attachments
Wash the bowl and attachments (beater,
scraper beater, whisk and dough hook) with
warm soapy water and a soft cloth or a soft
bristled brush. Rinse and dry thoroughly.
Avoid abrasive scouring pads or cleaners,
as they may damage the surfaces.
Storage
Store your mixer on the kitchen bench,
or upright in an accessible cupboard.
Always ensure the speed control dial is in
the OFF position, the mixer is off at the wall,
and the power cord is unplugged.
Store the mixing bowl locked into the
bowl recess.
Place the attachments inside the mixing
bowl and lower the mixer head into the
horizontal (closed) position.
Do not take off the motor head for
any purpose.
17
Troubleshooting
Thermo protection cut-off
(temperature overload)
Motor head safety cut-off
The mixer is equipped with a motor head
safety cut-off. If the mixer head is lifted up at
any time while the mixer motor is switched
on, the safety cut-off will automatically
switch the motor off and set the mixer into
standby mode.
To restart the motor within 5 minutes, lower
the mixer head into the hotizontal (closed)
position, and turn the dial away then back to
the required speed setting. This will resume
mixing and the timer will resume counting.
To restart the motor after 5 minutes or more,
lower the mixer head and turn the dial to
OFF then back to the required speed.
The timer will start from 0.
To turn the mixer off (instead of restarting),
turn the dial to OFF, and unplug from the wall.
Electronic protection cut-off
(current overload)
The mixer is equipped with an electric
protection cut-off and will automatically
stop operating if the motor is stalled
or overloaded. This is normally due to
excessive quantity in the mixing bowl.
Should the mixer go into this mode, the
LED indicator band will flash and the error
message “E1” will flash on the LCD screen
and the buzzer will beep 3 times.
If this error occurs, turn the speed control
dial to the OFF position, switch the
appliance off at the power outlet and unplug
the cord. Remove some of the ingredients in
the mixing bowl and then restart the mixer.
18
The mixer is equipped with a self-resetting
safety device which safeguards against
overheating the motor with excessive
loads. If overheating occurs, the mixer will
automatically activate the overheating
protection device and the motor will switch
itself off. If this error occurs, turn the speed
control dial to the ‘OFF’ position, switch the
appliance off at the power outlet and unplug
the cord. Wait at least 15 minutes before
restarting the mixer.
Should the mixer go into this mode, the
LED indicator band will flash and the error
message “E2” will flash on the LCD screen
and the buzzer will “beep” 3 times.
If this error occurs, turn the speed control
dial to the ‘OFF’ position, switch the
appliance off at the power outlet and unplug
the cord. Wait at least 15 minutes before
restarting the mixer.
PROBLEM
EASY SOLUTION
Machine will
not work when
switched ON
•
•
Cannot set the
time on the
count-down timer
Mixer suddenly
switches off during
mixing
“E1” error message
is flashing on the
count-up/down
timer display
“E2” error message
is flashing on the
count-up/down
timer display
Noise is heard
when scraper beater
is mixing
•
•
•
•
•
Always ensure the speed control dial is in the OFF position
before start.
The temperature overload protection (thermo cut-off) device has not been
activated automatically, allow more time for the motor to cool down.
Always ensure the speed control dial is in the OFF position before trying to
set the count-down time.
The mixer has been stressed by overloading or stalling. The mixer will
automatically activate the overload protection button and the unit will
switch itself off. If this happens, switch the mixer off at the outlet and
unplug it for at least 15 minutes. The overload protection device will
reset, and the mixer will be ready to use again when it powers back into
standby mode.
The mixer will automatically stop operating if the motor is stalled.
If this occurs, the ‘E1’ error message will flash on the count-up/down timer
display. This is an electronic safety feature. This is normally a result of too
much ingredients being processed at one time. Try removing some of the
ingredients from the bowl. To continue mixing, turn the speed control dial
to the off position and unplug the mixer from the power outlet. Then plug
the mixer into the power outlet and use as normal.
This may indicate that the motor has been stressed by overheating with
excessive load. The mixer is fitted with a self-resetting safety device which
safeguards against overheating on the motor with excessive loads.
If overheating occurs, the mixer will automatically activate the overheating
protection device and the motor will switch itself off. When the overheating
protection is activated, unplug the mixer from the power outlet for at least
15 minutes to allow the unit to cool. Turn the speed control dial to the OFF
position then plug the mixer into the power outlet and use as normal.
When ingredients are in the mixing bowl, the scraper beater may make
a slight noise as it scrapes the sides and bottom of the bowl. This is normal
and should not cause concern. Do not turn the mixer on with the scraper
beater in place if the mixing bowl is empty. This will cause the scraper
beater to make a loud noise as it scrapes the bowl.
19
Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail:
Mail:
Locked Bag 2000
Botany NSW 1455
AUSTRALIA
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
Fax:
(02) 9700 1342
0800 288 513
Email: [email protected]
Email: [email protected]
Web:
Web:
www.breville.com.au
www.breville.co.nz
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2017.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BEM823 ANZ – A17
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