Breville BEM430 Scraper Mixer Instruction Book

the Scraper Mixer:
Instruction Book - BEM430
Breville
BREVILLE
RECOMMENDS
SAFETY FIRST
At Breville we are very safety
conscious. We design and
manufacture consumer
products with the safety of you,
our valued customer, foremost
in mind. In addition we ask
that you exercise a degree of
care when using any electrical
appliance and adhere to the
following precautions.
IMPORTANT
SAFEGUARDS
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE
FOR FUTURE REFERENCE
+ Carefully read all instructions
before operating and save
for future reference.
+ Remove and safely discard
any packaging material and
promotional labels before using
the mixer for the first time.
+ To eliminate a choking
hazard for young children,
remove and safely discard the
protective cover fitted to the
power plug of this appliance.
* Do not place the mixer near the
edge of a bench or table during
operation. Ensure the surface
is level clean and free of water
and other substances. Vibration
during operation may cause
the appliance to move.
* Do not use the appliance
on a sink drain board
* Do not place this appliance
on or near a hot gas or
electric bummer, or where it
could touch a heated oven.
+ Always ensure the
appliance is completely
assembled before operating.
Follow the instructions
provided in this book.
+ Only use attachments provided
with the appliance or official
Breville accessories that are
compatible with this model
- Never operate the mixer
whilst the mixer head is
in the raised position.
+ Ensure the speed control
slider is in the O (OFF)
position and the appliance is
unplugged from the power
outlet before attaching the
beater, dough hook or whisk.
+ Representative examples of the
maximum loading anticipated
for use with this product are:
- Dough Hook: 850g flour +
5/0mL water, operating for
a maximum of
7 minutes at speed 2
- Scraper Beater: 400g
sugar + 400g melted butter
+ 450g flour + 6 eggs,
operating for maximum
of 7 minutes at speed 5
(the scraper beater should
not be used at speed 6)
+ If your recipe is heavier than
the above, the mixer must be
rested after 3 minutes of use to
avoid overloading the motor.
Do not operate the appliance
continuously with 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 beater, dough hook or
whisk during operation.
Keep hands, hair, clothing,
as well as spatulas and
other utensils away from
moving beater, dough hook
or whisk during operation.
Should an object such as a
spoon or spatula fall into
the bowl while mixing,
immediately ensure the speed
control slider is in the O (OFF)
position, switch off and unplug
the appliance at the power
outlet and remove the object.
+ Always remove the beater,
dough hook or whisk from
the mixer before cleaning.
Care should be taken when
removing 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 slider is in
the O (OFF) position and the
appliance is disconnected
from the power outlet before
unlocking the mixer motor
head and lifting 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 slider is in the O (OFF)
position and the appliance is
disconnected from the power
outlet before attempting to
move the appliance, before
disassembling, when it is
left unattended and before
cleaning or storing.
* 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
+ 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]
IMPORTANT
SAFEGUARDS
FOR ALL
ELECTRICAL
APPLIANCES
+ It is recommended to regularly
inspect the appliance. To
avoid a hazard do not use
the appliance if the 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.
+ Do not let the power cord
hang over the edge of a
bench or table, touch hot
surfaces or become knotted.
To protect against electric
shock do not immerse
the power cord, power
plug or appliance in water
or any other liquid.
* This appliance shall not be
used by children. Cleaning
shall not be done by children
without supervision.
+ Children shall not play
with the appliance. Keep
the appliance and its cord
out of reach of children.
* The appliance 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 control slider
is in the O (OFF) position and
the mixer unplugged from the
power outlet before attaching
the beater, whisk or dough hook.
Never operate the mixer whilst
the mixer head is in the raised
open position.
WARNING
In order to avoid a hazard due
to inadvertent resetting of the
thermal cut-out, this appliance
must not be powered through an
external switching device, such
as a timer, or connected to a
circuit that is regularly switched
on an off by the utility.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
Components
. Tilt-release button
Button releases the motor to tilt and lock
upright. Press again to release and lock
down for storage.
. Motor head
Powerful motor for thorough mixing results.
. Speed control slider
Adjust speed while mixing.
. Breville Assist™ handles
Handles on base and on motor head for
easy handling and maneuvering.
. Glass mixing bowl
4.7L glass mixing bowl, compatible with the
scraper beater for best results.
Wire whisk for incorporating air into mixtures:
- Eggs
- Egg whites
- Cream
- Sponge, chiffon or angel food cakes
- Meringues and pavlova
- Sauces and dressings
Dough hook for mixing and kneading yeast doughs:
- 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:
- Frosting and icing
- Cheesecakes
- Flavoured butters
- Muffin batters
- Creaming butter and sugar, mascarpone cheese, cream
cheese, sour crear
- 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.
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— minutes (or until mixture is
light and creamy)
Cake, biscuit & Incorporating wet and dry 30—40 seconds (or until all
muffin batters ingredients ingredients are combined)
Thin/light batters Incorporating wet and dry 40—50 seconds
(ie. Pancakes) ingredients (or until batter is smooth)
[cing Incorporating wet and dry 40—50 seconds
ingredients (or until all icing is smooth)
Frosting Creaming butter 1—2 minutes (or until butteris
smooth and creamy)
Combining icing sugar, butter & 50—60 seconds
liquid ingredients (or until mixture is light and fluffy)
som
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.
Ea
+ When adding flour to the mixing bowl,
always ensure the mixer is on speed setting 1.
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.
N
N Assembly
Before first use
Before using your mixer for the first time,
remove any packaging material and
promotional labels. Ensure the speed
control slider is in the O (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.
Attaching the bowl
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. Toremove 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 TILT 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.
Attaching mixing and whisking tools
1. Raise the motor head by pressing the TILT
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 TILT
RELEASE button and gently lowering until
it locks into the closed position.
А 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 slider is in the O (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. Unwind the power cord completely and
insert the power plug into a grounded
wall outlet.
6.
7
Always begin mixing by selecting a low
speed setting on the speed control slider.
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.
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.
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.
. Under heavier loads or extended mixing
time, the motor head may become warm.
This is normal and should not
cause concern.
del.
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.
+ Useingredients 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 sell-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 % teaspoon.
If the weather is hot and humid, reduce the
yeast by % 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
four and water should form into a smooth,
round ball that is damp to the touch but
not sticky.
12
Sponging yeast
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
Hour 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 Hour 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 Hours. 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.
13
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 loal. 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, ete. 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. Before using
dried yeast always check the use by date,
as stale yeast will prevent the bread from
rising. 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.
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.
14
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
favour and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, ete., 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.
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 cocking 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.
15
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
four 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 hiner 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.
16
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.
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
Havour, 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.
MEASURING & WEIGHING
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.
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.
Liquid measuring cups
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.
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
e 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 120 250 120 230 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.
17
= Care & Cleaning
Motor head and mixer base
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.
Cleaning agents
Do not use abrasive scouring pads or
cleaners on the mixing bowl, 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 (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.
18
Dishwasher
Glass bowl, scraper beater, dough hook and
whisk can be washed in the dishwasher on a
standard wash cycle.
Place scraper beater on the top shelf only.
Storage
Store your mixer on the kitchen bench,
or upright in an accessible cupboard.
Always ensure the speed control slider is in
the O (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.
Thermo protection cut-off
(temperature overload)
Troubleshooting
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 occurs, turn the speed
control slider to the O (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
Mixer suddenly e The mixer has been stressed by overloading or stalling. The mixer will
switches off during automatically activate the overload protection device and the unit will
mixing 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 once the motor has cooled, and the mixer will be ready to use again.
Mixer will not work
when switched ON
The temperature overload protection (thermo cut-off) device has not been
automatically reset, allow more time for the motor to cool down.
Noise is heard
when scraper beater
is mixing
When ingredients are in the mixing bowl, the scraper beater may make
a slight noise as it scrapes the sides and bottom of the bowl. This is normal
and should not cause concern. Do not turn the mixer on with the scraper
beater in place if the mixing bowl is empty. This will cause the scraper
beater to make a loud noise as it scrapes the bowl.
18
Breville Customer Service Centre
Australian Customers
Mail: Locked Bag 2000
Botany NSW 1455
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 97001342
Email: Customer Service:
[email protected]
Web: www.breville.com.au
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 0800 273 845
Fax: 0800 288 513
Email: Customer Service:
[email protected]
Web: www.breville.co.nz
o ®
Breville
Thought for food
Breville is a registered trademark of Breville Pty. Ltd ABN. 98 000 092 928.
Copyright Breville Pty. Ltd. 2016.
Due to continued product improvement, the products illustrated /photographed
in this brochure may vary slightly from the actual product.
BEM430 ANZ - А16
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