Breville BEM820 User Manual To The 90b603e6 1797 4fea B844 094e382872f2

User Manual: Breville BEM820 to the manual

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Page Count: 52

Suits model BEM820

(Combination BEM800 mixer with small bowl)

the Scraper Mixer Twin™

Instruction Booklet

CONGRATULATIONS

on the purchase of your new Breville product

3

PAge heAder.....CONTENTS

4 Breville recommends safety first

8 Know your Breville product

11 Assembly & operation

18 Care, cleaning and storage

20 Measuring and weighing

23 Hints and tips

29 Troubleshooting

31 Recipes

4

PAge heAder.....BREVILLE RECOMMENDS SAFETY FIRST

We design and manufacture our products with your safety

foremost in mind. We ask that you exercise a degree of care

when using any electrical appliance and adhere to the

following precautions.

READ ALL INSTRUCTIONS

BEFORE USE AND SAVE FOR

FUTURE REFERENCE

• Carefully read all

instructions before operating

the bench mixer for the first

time and save for future

reference.

• Remove and safely discard

any packaging material and

promotional labels before

using the bench mixer for

the first time.

• To eliminate a choking

hazard for young children,

remove and safely discard the

protective cover fitted to the

power plug of this appliance.

• Do not place the bench mixer

near the edge of a bench

or table during operation.

Ensure the surface is level,

clean and free of water and

other substances. Vibration

during operation may cause

the appliance to move.

• Do not use the bench mixer

on a sink drain board.

• Do not place the bench

mixer on or near a hot gas or

electric burner, or where it

could touch a heated oven.

• Always ensure the bench

mixer is completely

assembled before operating.

Follow the instructions

provided in this book.

• Ensure the speed control

dial is in the OFF position

and the bench mixer is

switched off at the power

outlet and the power cord

is unplugged before

attaching the beater, whisk

or dough hook.

• Do not use attachments other

than those provided with the

bench mixer. Use only the

beater whisk and dough hook

supplied with the mixer.

IMPORTANT SAFEGUARDS

5

PAge heAder.....BREVILLE RECOMMENDS SAFETY FIRST

• The maximum dough this

machine can mix is 600

grams flour plus 375ml water.

If your recipe is more than

this, machine must be rested

after 3 minutes of use to

avoid overloading the motor.

• Do not operate the appliance

continuously on heavy loads

for more than 3 minutes.

None of the recipes in

this book are considered a

heavy load.

• Maximum load for the small

bowl is 125g butter, softened

and chopped, with 3/4 cup

caster sugar. Always make

sure your butter is softened

before creaming. Do not use

cold butter.

• Handle the bench mixer and

attachments with care. Never

place your fingers inside

the mixing bowl or near the

beater, whisk or dough hook

during operation.

• Keep hands, hair, clothing,

as well as, spatulas and other

utensils away from moving

beater, whisk or dough hook/

during operation.

• Should an object such as a

spoon or spatula fall into

the bowl while mixing,

immediately ensure the

speed control dial is in the

OFF position, turn the bench

mixer off, unplug at the power

outlet and remove the object.

• Do not place hands in the

mixing bowl unless the bench

mixer is disconnected from

the power outlet. Ensure the

speed control dial is in the

OFF position, the bench

mixer is switched off and

unplugged from the power

outlet before removing the

beater, whisk or dough hook.

• Ensure the motor and beater,

whisk or dough hook have

completely stopped before

disassembling.

• Always remove the beater,

whisk or dough hook

from the bench mixer

before cleaning.

• Care should be taken when

removing the food from

the mixer bowl by ensuring

the motor and the beater,

whisk, or dough hook have

completely stopped before

disassembling. Ensure the

speed control dial is in the

OFF position, the appliance

is switched off at the power

outlet and unplugged before

6

PAge heAder.....BREVILLE RECOMMENDS SAFETY FIRST

unlocking the mixer motor

head and moving into the

upright position. The beater,

whisk or dough hook should

be released from the mixer

motor head before removing

the processed food from the

mixer bowl and the beater,

whisk or dough hook.

• Ensure the mixer motor head

is locked into the horizontal

(closed) position when not in

use and before storing.

• Always ensure the speed

control dial is in the OFF

position, the power is

switched off at the power

outlet and the power cord is

unplugged from the power

outlet before attempting to

move the bench mixer, before

assembling or disassembling,

when not in use and before

cleaning or storing.

• Do not move the bench mixer

whilst in operation.

• Do not leave the bench mixer

unattended when in use.

• Do not place any part of

the bench mixer in the

dishwasher other than the

bowl, splash guard, beater,

dough hook and whisk.

• Do not place any part of

the bench mixer in the

microwave oven.

• Keep the bench mixer

clean. Follow the cleaning

instructions provided in

this book.

IMPORTANT SAFEGUARDS

FOR ALL ELECTRICAL

APPLIANCES

• Fully unwind the power cord

before use.

• Do not let the power cord

hang over the edge of a

bench or table, touch hot

surfaces or become knotted.

• To protect against electric

shock do not immerse the

power cord, power plug or

appliance in water or any

other liquid.

• The appliance is not

intended for use by persons

(including children) with

reduced physical, sensory

or mental capabilities, or

lack of experience and

knowledge, unless they have

been given supervision or

instruction concerning use

of the appliance by a person

responsible for their safety.

7

PAge heAder.....BREVILLE RECOMMENDS SAFETY FIRST

SAVE THESE

INSTRUCTIONS

• Children should be

supervised to ensure

that they do not play with

the appliance.

• It is recommended to

regularly inspect the

appliance. To avoid a hazard

do not use the appliance if

power cord, power plug or

appliance becomes damaged

in any way. Return the entire

appliance to the nearest

authorised Breville Service

Centre for examination and/

or repair.

• Any maintenance other than

cleaning should be performed

at an authorised Breville

Service Centre.

• This appliance is for

household use only. Do

not use this appliance for

anything other than its

intended use. Do not use in

moving vehicles or boats.

Do not use outdoors. Misuse

may cause injury.

• This appliance shall not be

used by children.

• Keep the appliance and its

cord out of reach of children.

• The installation of a residual

current device (safety switch)

is recommended to provide

additional safety protection

when using electrical

appliances. It is advisable that

a safety switch with a rated

residual operating current not

exceeding 30mA be installed

in the electrical circuit

supplying the appliance.

See your electrician for

professional advice.

WARNING

Ensure the speed dial control

is in the OFF position the

bench mixer is switched

off at the power outlet and

unplugged from the power

outlet before attaching the

beater, whisk or dough hook.

WARNING

To reduce the risk of injury

to persons or damage to the

mixer, you must only use the

large tools with the large

bowl.

8

PAge heAder.....KNOW YOUR BREVILLE PRODUCT

A

J

I

L

K

C

B

D

E

G

G

H

F

A. Motor head - Powerful motor for

thorough mixing results.

B. Tilt back and lock down hinge button -

The motor head tilts back and locks into

position to allow easy removal of the

mixing bowl and attachments.

C. Illuminated LED speed indicator band-

Displays selected mixing task.

D. Pause function - Rotate dial to PAUSE

to temporarily stop mixing and pause

the timer.

E. LCD screen with count up & down

timer - Mixer can be set to count down

according to a specified time on a recipe

or set to count up to assess mixing time.

F. Internal cord storage - Located in

the rear of the mixer. Cord pushes into

the mixer base for convenient and

tidy storage.

G. Breville Assist™ handles - Handles on

base and on motor head allow for easy

and comfortable lifting of the mixer.

H. Bowl locking recess - The bowl locking

recess allows the bowl to be securely

locked into place for safety and stability

when the mixer is in operation.

I. Load sensing technology - Mixer

automatically senses the load and

adjusts the power to maintain the

selected speed (not shown).

J. Splash guard - Prevents ingredients

from splattering out of the bowl.

K. 4.7L stainless steel mixing bowl

with handle.

L. 3.0L stainless steel mixing bowl

with handles.

9

PAge heAder.....

KNOW YOUR BREVILLE PRODUCT

ABOUT YOUR SCRAPER BEATER

The Breville scraper beater folds ingredients

and continuously scrapes down the sides and

bottom of the bowl for exceptionally thorough

mixing. It virtually eliminates the need to

scrape the bowl by hand with a spatula and

cuts mixing time up to 60%.

Under-mixed batters produce poorly baked

results, resulting in collapsing, unevenness of

crumb, holes, low rising, streaking and course

textures. The scraper beater will help to ensure

a thoroughly mixed batter for your favourite

cakes, biscuits, frosting and more.

A

C

B

D

A. Flat beater - Thoroughly mixes a

variety of mixtures such as cake and

biscuit batter, pastries, and

mashed potatoes.

B. Wire whisk - Consistently mixes

and aerates for egg whites, cream

and thin batters.

C. Dough hook - Effectively kneads

heavy dough for bread and pizza.

D. Scraper beater - Scrapes the

sides and bottom of the bowl for

exceptionally thorough mixing, of

cake and biscuit batter, pastry

and frosting.

E. Spatula (not shown).

LARGE BOWL

MIXING AND WHISKING TOOLS

10

PAge heAder.....

KNOW YOUR BREVILLE PRODUCT

A. 3.0L stainless steel mixing bowl

with handles.

B. Splash guard - Prevents ingredients

from splattering out of the bowl.

C. Scraper whisk - Mixes and aerates

lighter ingredients.

D. Scraper beater - Mixes and scrapes

heavier ingredients.

Turn locking nut to

remove wire whisk.

A

B

C D

SMALL BOWL

MIXING AND WHISKING TOOLS

ASSEMBLY & OPERATION

of your Breville product

12

PAge heAder.....ASSEMBLY & OPERATION

ASSEMBLING THE MIXER

Before using your bench mixer for the

first time, remove any packaging material

and promotional labels. Ensure the speed

control dial is in the OFF position, the mixer

is switched off at the power outlet and the

power cord is unplugged.

Remove the mixing bowl, beater, whisk and

dough hook and wash in warm soapy water

with a soft cloth. Rinse and dry thoroughly.

The bowl and the attachments may be

washed in the dishwasher.

When first using your bench mixer, you may

notice an odour coming from the motor.

This is normal and will dissipate with use.

ATTACHING EITHER THE LARGE OR

SMALL BOWL

The process is the same to insert either the

large or small bowl.

1. To remove or insert the mixing bowl, the

mixer motor head must be raised and

locked into the open position.

2. Place the mixer on a level, dry bench

top. The mixer motor head should be in

the horizontal (closed) position when

moving. Raise the mixer motor head by

pressing the RELEASE button.

3. Lift the mixer motor head up until it tilts

back and locks into the open position.

4. Insert the mixing bowl into the bowl

locking recess of the mixer stand and

turn clockwise until the bowl locks

securely into place.

13

PAge heAder.....ASSEMBLY & OPERATION

ATTACHING THE MIXING AND

WHISKING TOOLS

WARNING

To reduce the risk of injury to persons

or damage to the mixer, you must only

use the large tools with the large bowl.

1. Raise the motor head by pressing the

RELEASE button.

2. Align the groove in the top of the mixing

attachment with the locking pin on the

spindle extending down from the mixer

motor head.

3. Push the attachment upwards and turn

clockwise until it locks securely onto the

locking pin on the spindle (see Fig. 1).

Fig. 1

4. Lower the mixer motor head by pressing

the RELEASE button and gently

lowering the mixer motor head until it

locks into the closed position.

5. The splash guard can now be assembled

if required. For the large bowl, slide the

main ring into position on top of the

bowl, then assemble the pour spout. For

the small bowl, the splash guard is

one piece.

ASSEMBLING THE SCRAPER WHISK

TOOL

The mixing tool for the small bowl converts

between a scraper beater and a scraper

whisk.

To convert the scraper beater into a scraper

whisk, the wire whisk part needsto be locked

onto the scraper beater

1. Loosen the locking nut by turning

anti-clockwise.

2. Assemble the wire whisk part onto the

scraper beater.

3. With the collar of the whisk in position,

turn the locking nut clockwise to fasten

wire in place.

4. Converting the scraper whisk back to

a scraper beater is the same process in

reverse. Remember to turn the locking

nut anti-clockwise to loosen, and

clockwise to tighten.

14

PAge heAder.....ASSEMBLY & OPERATION

OPERATING THE MIXER

Planetary Mixing Action

By replicating a similar mixing action used

by commercial mixers in bakeries and

patisseries, the Scraper Mixer Pro head

rotates around the bowl while rotating

the beater in the opposite direction. This

ensures a superior and thorough mixing

result without the need for a rotating bowl.

1. Ensure the speed control dial is set to

the OFF position, plug the cord into

a 220–240V power outlet and switch

the power ON at the power outlet. The

illuminated LED speed indicator band

will flash and the count up/down timer

will display 0:00. The mixer is

now ready.

2. Add ingredients to the mixing bowl as

indicated in the recipe.

3. Always begin mixing by selecting a low

speed setting on the speed control dial.

Starting on a low speed will prevent

ingredients splattering. Increase the

speed as suited to the mixing task. The

speed setting can be adjusted during

operation. If necessary, stop the mixer

during operation and scrape any food

mixture down the sides of the mixing

bowl with a spatula.

4. If the mixer has not been used for

5 minutes it will automatically change

from STANDBY mode to a power saving

OFF mode and the illuminated LED will

switch off. To exit OFF mode and begin

mixing, turn the dial to the selected

speed or press one of the count up/down

timer buttons.

5. Do not turn the mixer on with the

scraper beater in place if the mixing

bowl is empty. This will cause the

scraper beater to make a loud noise as it

scrapes the bowl.

6. When ingredients are in the mixing

bowl, the scraper beater may make a

slight noise as it scrapes the sides and

bottom of the bowl. This is normal and

should not cause concern.

15

PAge heAder.....ASSEMBLY & OPERATION

THE COUNT-UP TIMER

The count-up timer is for gauging mixing

time. You can monitor the time it takes to

thoroughly mix the ingredients, so that the

next time you mix the same ingredients you

can set the count-down timer for the

specific time.

The count-up timer will automatically

begin counting up as soon as the dial is

rotated from OFF to one of the speeds.

When the dial is turned to PAUSE the total

time will be displayed on the LCD and will

flash. When the dial is turned to OFF, the

LCD display will reset back to 0:00.

THE COUNT-DOWN TIMER

The count-down timer is for any recipe that

specifies the length of time ingredients

should be mixed. For example, if a recipe

reads, “beat for 3 minutes”.

To set the count-down timer, press the up or

down arrows until the desired mixing time is

displayed on the LCD screen. Press and hold

to scroll more quickly.

Rotate the dial to select the desired speed,

and begin mixing. When the timer has

finished counting down, it will beep. The

motor will automatically turn off and the

timer will flash OFF.

The control dial must to be rotated to the

OFF position to reset the timer and to

continue mixing.

PAUSE MODE

While mixing, at any stage, you can rotate

the control dial to the PAUSE setting. This

will suspend the timer, and turn the motor

off. This enables you to assess the mixing

progress or add additional ingredients

without affecting the timer.

For example, if you are mixing using the

count-up timer mode, you can rotate the

control dial from one of the mixing speeds

to PAUSE. The mixer motor will stop and

the timer will pause.

Once ready, rotate the dial back to one of the

mixing speeds and the timer will continue to

count-up from the exact time it was paused.

Alternatively, if the mixer is on PAUSE, you

can reset the timer to 0:00 by rotating the

dial to OFF.

The PAUSE function can also be used in

the count-down timer mode. To continue

mixing, rotate the dial back into one of the

mixing speeds to allow the timer to continue

counting down.

16

PAge heAder.....ASSEMBLY & OPERATION

MOTOR HEAD SAFETY CUT-OFF

The mixer is equipped with a motor head

safety cut-off. If the mixer head is lifted up at

any time while the mixer motor is switched

on, the safety cut-off will automatically

switch the motor off and set the mixer into

standby mode.

To restart the motor within 5 minutes, lower

the mixer head into the hotizontal (closed)

position, and turn the dial away then back to

the required speed setting. This will resume

mixing and the timer will resume counting.

To restart the motor after 5 minutes or more,

lower the mixer head and turn the dial to

OFF then back to the required speed. The

timer will start from 0.

To turn the mixer off (instead of restarting),

turn the dial to OFF, and unplug from

the wall.

ELECTRONIC PROTECTION

CUT-OFF - CURRENT OVERLOAD

The mixer is equipped with an electric

protection cut-off and will automatically

stop operating if the motor is stalled or

overloaded. This is normally a result of

excessive ingredients being processed at

one time. Should the mixer go into this

mode, the LED indicator band will flash and

the error message “E1” will flash on the LCD

screen and the buzzer will beep 3 times.

If this error occurs, turn the speed control

dial to the OFF position, switch the

appliance off at the power outlet and unplug

the cord. Remove some of the ingredients in

the mixing bowl and then restart the mixer.

THERMO CUT-OFF -

TEMPERATURE OVERLOAD

The mixer is equipped with a self-resetting

safety device which safeguards against

overheating the motor with excessive

loads. If overheating occurs, the mixer will

automatically activate the overheating

protection device and the motor will switch

itself off. Should the mixer go into this

mode, the LED indicator band will flash and

the error message “E2” will flash on the LCD

screen and the buzzer will beep 3 times.

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.

17

PAge heAder.....ASSEMBLY & OPERATION

DISASSEMBLING THE MIXER

1. When mixing is complete, turn the

speed control dial to the OFF/STANDBY

position, switch the appliance off at the

power outlet and unplug the cord.

2. To remove splash guard, separate the

pour spout, then slide main ring out of

position.

3. Raise the mixer motor head by pressing

the RELEASE button. Lift the motor

head up until it locks into the open

position.

4. Remove the mixing or whisking tool

by holding the mixer motor head and

pressing the tool upwards on the spindle.

Then turn the attachment anti-clockwise

to release it from the pin on the spindle.

5. Use a soft plastic spatula to remove

mixture from the beater, dough hook or

whisk attachment.

6. Release and remove the mixing bowl

from locking recess on mixer base by

turning anti-clockwise.

7. Use a soft plastic spatula to remove

mixture from the mixing bowl.

8. Lower the mixer motor head by

pressing the RELEASE button and

lowering the mixer motor head down

until it locks into the horizontal

position.

9. When lowering or lifting the mixer,

always support the motor head with your

other hand to prevent from

free-falling.

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.

CARE, CLEANING

& STORAGE

of your Breville product

19

PAge heAder.....CARE, CLEANING & STORAGE

CLEANING AFTER USE

1. Always ensure the speed control dial

is in the OFF position, the mixer is

switched off at the power outlet and the

power cord is unplugged.

2. Remove the beater, dough hook or

whisk attachment and mixing bowl

from the mixer. Follow instructions in

the assembly and operation section of

this booklet.

3. Wipe the mixer motor head and

mixer stand with a soft, damp cloth

then dry thoroughly.

4. Wipe any excess food particles from the

power cord.

5. Wash the bowl, beater, dough hook,

and whisk in warm soapy water with a

soft cloth and rinse and dry thoroughly.

These parts can also be washed in

the dishwasher.

NOTE

Do not use abrasive scouring pads or

cleaners when cleaning the mixing

bowl, flat beater, dough hook or whisk

as these may scratch the surface.

Also ensure that the attachments

are not soaked in water for extended

periods of time, for example several

hours or overnight, as this may

damage the finish.

NOTE

Do not wash or immerse the mixer

motor head and mixer base in water

or any other liquid. Clean with a soft,

damp cloth and dry thoroughly. Do

not allow water or any liquid to enter

the gear system as damage may result.

SCRAPER BEATER AND SCRAPER

WHISK

1. Wash the scraper beater in warm, soapy

water using a soft cloth or a soft bristled

brush. Rinse and dry thoroughly.

2. The scraper beater can also be washed in

the dishwasher (top shelf only).

3. A small bottle brush can be used to

clean inside the neck of the scraper

beater if needed.

STORAGE

Your Scraper Mixer Pro should be kept in a

convenient position on your kitchen bench

top or in an accessible cupboard.

Always ensure the speed control dial is

in the OFF position, the mixer is switched

off at the power point and the power cord

is unplugged.

Store the mixing bowl in the bowl locking

recess in the mixer base.

Place the attachments inside the mixing

bowl and lower the mixer motor head into

the horizontal (closed) position.

The motor head cannot be taken off the base

for any purpose.

MEASURING

& WEIGHING

for your Breville product

21

PAge heAder.....MEASURING & WEIGHING

Care should be taken when weighing and

measuring ingredients to achieve accuracy

and consistency.

AUSTRALIAN METRIC

MEASUREMENTS

ML

1 teaspoon 5

1 tablespoon 20

1 cup 250

NEW ZEALAND METRIC

MEASUREMENTS

ML

1 teaspoon 5

1 tablespoon 15

1 cup 250

Recipes in this instruction book have been

developed using Australian metric weights

and measurements.

The New Zealand tablespoon is 5ml

less than the Australian tablespoon, so

care should be taken when measuring

ingredients to compensate for the variance.

For example, 1 Australian tablespoon

= 1 New Zealand tablespoon + 1 New

Zealand teaspoon.

It is important to note that New Zealand

ingredients, especially flour and yeast, can

differ from Australian equivalents.

METRIC WEIGHING SCALES

For consistent results it is recommended

that a Breville kitchen scale (for details

visit www.breville.com.au) be used to weigh

larger quantities as they provide greater

accuracy than measuring cups.

Tare (zero) the scales with the container in

position then spoon or pour ingredients in

until the desired weight is achieved.

METRIC MEASURING CUPS

AND SPOONS

If using graduated metric measuring cups,

it is important to spoon the dry ingredients

loosely into the required cup. Do not tap the

cup on the bench or pack the ingredients

into the cup unless otherwise directed. Level

the top of the cup with a knife. When using

graduated metric measuring spoons, level

the top of the spoon with a straight edged

knife or spatula.

METRIC LIQUID MEASURING JUGS

If using a graduated, metric measuring jug,

place jug on a flat surface and check for

accuracy at eye level.

NOTE

Water weighs the same amount in

grams as it measures in millilitres.

22

PAge heAder.....MEASURING & WEIGHING

The following oven temperature settings are included as a guide. These settings may need to

be adjusted to suit the individual oven.

THERMOSTAT SETTINGS

DESCRIPTION OF OVEN

TEMPERATURES

°C ELECTRIC °F °C GAS °F GAS MARK

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

NOTE

If using fan forced ovens be sure to turn the temperature down by 15–20°C.

Also check recipes at the back of this book.

HINTS & TIPS

for your Breville product

24

PAge heAder.....HINTS & TIPS

HINTS AND TIPS FOR

BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure

ingredients correctly.

• Variations may occur in raw ingredients

use so adjust other ingredients and

baking times if required.

• Preheat oven before starting recipe

preparation, this will ensure the correct

temperature is achieved before

baking starts.

• Temperature and cooking times

may vary with some ovens so adjust

accordingly. If using a fan forced oven

reduce the temperatures in the recipes

by 10-20°C.

• When mixing, start the mixer at a

lower speed then gradually increase to

the recommended speed in the recipe

especially when adding dry ingredients.

• When using smaller quantities turn off

the mixer from time to time and scrape

the bowl with a spatula.

• Ensure beaters and mixing bowl are

clean and free of fats when whipping

egg whites as these will impede aeration.

• Spray trays and cake pans with an oil

spray and line with baking paper; this

will make removing your food easier.

• Butter should be softened at room

temperature to make creaming butter

and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out

pastry. Butter for pastry making should

be kept refrigerated.

• Avoid stretching pastry when rolling

out as it will shrink when baking. Use

light, even strokes in one direction and

avoid pressing down hard on the rolling

pin. Where possible, rest pastry in the

refrigerator before baking.

• Eggs should be at room temperature to

give better volume when whipping.

• Break eggs individually into another

container before adding to other

ingredients to avoid potential spoilage.

• Separate egg whites carefully to avoid

inclusion of egg yolks. Egg yolks contain

fat and will prevent successful whipping

of egg whites.

• Rinse beaten egg residue from beater

and mixing bowl or other utensils with

cold water immediately after use. Using

hot water will set the egg and make

removal difficult.

• Test if cakes are cooked 3–4 minutes

before end of recommended cooking

time by inserting a wooden skewer

into the centre of the cake. The skewer

should come out clean or with small dry

crumbs on it.

• For crisper results when baking biscuits,

remove the baking trays from the oven

and placed directly onto wire racks.

Move the biscuits slightly away from

their baked position on the trays and

cool completely before removing.

25

PAge heAder.....HINTS & TIPS

HINTS AND TIPS FOR CAKE

AND PASTRY MAKING

Flour, such as plain, self raising and

wholemeal, used for cake and pastry making

should be lower in protein (gluten) than

flour used for bread making.

Plain flour has a lower protein (gluten)

content and gives baked products, such

as cakes, muffins, pastries, scones and

pancakes, a softer texture.

Self-raising flour is a blend of plain flour

and raising agents such as baking powder.

Self raising flour can be used in recipes

to replace plain flour and baking powder.

To make 1 cup self-raising flour sift

together 1 cup plain flour and 2 teaspoons

baking powder.

Wholemeal flour contains more parts of the

whole wheat grain – flour, bran and wheat

germ – and can be used in muffins, breads

and pie cases but will have a denser texture.

Corn flour is made from maize (corn) and

is used in some baked products to give a

finer texture and can also be used as a starch

to thicken sauces and desserts. Wheaten

cornflour is recommended when making

sponge cakes.

Rice flour is derived from rice and is used to

give a finer texture in baked products such

as shortbread biscuits.

Baking powder is a mixture of cream of

tartar and bicarbonate of soda and is used as

a raising agent in baking.

Bicarbonate of soda also known as baking

soda is an ingredient in baking powder and

can be used as an additional raising agent or

to darken some baked products.

Butter will give particular flavour and soft

texture to baked products. Margarine can

replace butter to give a similar result. Oil

can be used in some baking to replace butter

but will give texture and flavour differences.

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.

26

PAge heAder.....HINTS & TIPS

LARGE BOWL

SPEED SETTING ATTACHMENT MIXING TASK FOR

Kneading/Folding Kneading/folding Bread dough

Creaming/Beating Beating/creaming or

light mixing Packet cake mixes,

muffins. Creaming

butter and sugar,

cream cheese,

heavy batters

Whipping/Aerating Whipping/aerating Cream, egg white/

meringues,

marshmallow

SMALL BOWL

SPEED SETTING ATTACHMENT MIXING TASK FOR

Creaming/Beating Creaming/Beating Packet cake mixes,

muffins, thick batters,

and creaming butter

and sugar

Maximum load for

the small bowl is 125g

butter, softened and

chopped, with ¾ cup

caster sugar.

Whipping/Aerating Whipping/aerating Cream, egg white/

meringues,

marshmallow

NOTE

Always make sure your butter is softened before creaming. Do not use cold butter.

27

PAge heAder.....

USING THE SCRAPER BEATER

The scraper beater can be used for a variety

of mixing tasks. These include creaming

butter and sugar, pastry, cake and biscuit

doughs, batters, icing and frosting. Due to

the efficient mixing action of the scraper

beater, the mixing time of many recipes

will be reduced. Refer to the chart below

for approximate mixing times for common

mixing tasks.

NOTE

Longer mixing times may be required

for larger or double quantities.

Do not use the scraper beater for

mixing heavy dough (bread, pizza etc)

or whisking egg whites.

The timings suggested are to be used

as a guide only.

When adding flour to the mixing bowl,

always use splash guard and ensure

the mixer is on the folding/kneading

setting. This will prevent flour from

escaping the bowl.

Fig. 3

TIP

The scraper beater can also be used

as a spatula when removing cake,

biscuits or other mixtures form the

mixing bowl (see Fig. 3).

HINTS & TIPS

28

PAge heAder.....HINTS & TIPS

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & sugar Creaming 1–4 minutes (or until mixture is

pale and creamy)

Cake, muffin batter Incorporating wet and

dry ingredients 30–40 seconds (or until all

ingredients are combined)

Biscuits & cookie mixtures Incorporating wet and

dry ingredients 30–40 seconds (or until all

ingredients are well combined)

Thin/light batters

(ie. Pancakes) Incorporating wet and

dry ingredients 40–50 seconds (or until all

icing is smooth)

Icing Incorporating wet and

dry ingredients 30–40 seconds (or until all

ingredients are combined)

Frosting Creaming butter

Combining icing sugar, butter

& liquid ingredients

1–2 minutes (or until butter is

smooth & creamy)

50–60 seconds (or until

mixture is light and fluffy)

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or aeration tasks. Use dough hook only for kneading bread dough.

Speed settings Use the mixing guide to select a suitable mixing speed when

preparing recipes. Begin mixing at lowest speed then increase to

higher speed to prevent splattering.

Mixing Mix for the recommended time in the recipe – avoid over mixing.

Should an object such as a spoon or spatula fall into the bowl

while mixing, immediately turn the mixer off, unplug at the power

outlet and remove the object.

Egg white Be sure the whisk and bowl are completely clean and dry

before use – a small amount of fat or egg yolk will affect

whipping performance.

Bread dough Add liquid ingredients to the dry ingredients. Use Kneeding/

Folding setting to knead ingredients into a dough ball.

DO NOT place hands near dough hook when mixer is operating.

29

PAge heAder.....

TROUBLESHOOTING

30

PAge heAder.....TROUBLESHOOTING

PROBLEM EASY SOLUTION

Machine will

not work when

switched ON

• Always ensure the speed control dial is in the OFF position

before start.

• The temperature overload protection (thermo cut-off) device

has not been activated automatically, allow more time for the

motor to cool down.

Cannot set the

time on the

count-down timer

• Always ensure the speed control dial is in the OFF position

before trying to set the count-down time.

Mixer suddenly

switches off during

mixing

• The mixer has been stressed by overloading or stalling. The

mixer will automatically activate the overload protection

button and the unit will switch itself off. When this happens

it is recommended that the unit is switched off at the power

outlet and unplugged. The safety devices will the be reset and

the Scraper Mixer Pro is ready to use again.

“E1” error message

is flashing on the

count-up/down

timer display

• The mixer will automatically stop operating if the motor is

stalled. If this occurs, the ‘E1’ error message will flash on the

count-up/down timer display. This is an electronic safety

feature. This is normally a result of too much ingredients

being processed at one time. Try removing some of the

ingredients from the bowl. To continue mixing, turn the speed

control dial to the off position and unplug the mixer from the

power outlet. Then plug the mixer into the power outlet and

use as normal.

“E2” error message

is flashing on the

count-up/down

timer display

• This may indicate that the motor has been stressed by

overheating with excessive load. The mixer is fitted with a 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.

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.

RECIPES

32

PAge heAder.....MAKE IT EITHER SMALL OR LARGE

MINI CHOCOLATE CAKE

Designed for the small bowl: Serves 6

INGREDIENTS

100g good quality dark chocolate, chopped

100g butter, softened

½ cup (110g) caster sugar

½ teaspoon vanilla extract

1 egg

¾ cup (110g) self–raising flour

1 ½ tablespoons cocoa powder

2

⁄3 cup (160ml) buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 15cm round cake pan with

baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper whisk,

without the whisk and the small mixer

bowl. Add butter, sugar and vanilla to

bowl; attach the pouring cover. Slowly

turn mixer to CREAM/BEAT setting;

beat for 1–2 minutes or until pale

and creamy. Add egg and beat until

combined. Add melted chocolate and

mix until combined.

4. Reduce speed to KNEAD/FOLD setting;

add half of the sifted dry ingredients and

buttermilk and mix until combined then

repeat with remaining flour and milk

mixtures. Spoon mixture into prepared

pan and bake for about 55 minutes or

until a wooden skewer inserted into

centre comes out clean.

5. Allow to cool in pan for 5 minutes

before transferring to a wire rack to cool

completely.

6. Serve cake with chocolate ganache on

page 47.

FAMILY SIZE CHOCOLATE CAKE

Designed for the large bowl: Serves 10

INGREDIENTS

300g good quality dark chocolate, chopped

300g butter, softened

1 ½ cups (330g) caster sugar

1 teaspoon vanilla extract

3 eggs

2 ¼ cups (360g) self–raising flour

1

⁄3 cup (40g) cocoa powder

1

2

⁄3 cups (410ml) buttermilk

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 25cm square cake pan with

baking paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside.

3. Assemble mixer using scraper beater

and the large mixer bowl. Add butter,

sugar and vanilla to bowl. Slowly turn

mixer to CREAM/BEAT setting; beat for

1–2 minutes or until pale and creamy.

Add eggs one and at time, beat until

combined. Add melted chocolate and

mix until combined.

4. Reduce speed to KNEAD/FOLD setting;

add half of the sifted dry ingredients

and buttermilk and then repeat with

remaining flour and milk mixtures.

Spoon mixture into prepared pan and

bake for about 1 hour and 10 minutes

or until a wooden skewer inserted into

centre comes out clean.

5. Allow to cool in pan for 5 minutes

before transferring to a wire rack to cool

completely.

6. Serve cake with chocolate ganache on

page 47.

33

PAge heAder.....MAKE IT EITHER SMALL OR LARGE

LITTLE BANANA CAKE WITH

LEMON ICING

Designed for the small bowl: Serves 6

INGREDIENTS

100g butter, softened

¾ cups (165g) caster sugar

1 egg

¾ cup (approx 2 medium) very ripe mashed

bananas

½ teaspoon vanilla extract

¼ cup (125ml) buttermilk

1 cup (150g) self–raising flour

½ teaspoon ground cinnamon

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 15cm round cake pan with

baking paper.

2. Assemble mixer using scraper whisk

without the whisk and the small mixer

bowl. Add butter and sugar to the

small mixer bowl. Slowly turn mixer

to CREAM/BEAT setting and beat for

about 1 minute or until well combined.

Add egg and beat until combined. Add

bananas and vanilla and mix well.

3. Reduce speed to KNEAD/FOLD setting;

add half the buttermilk. Beat in half the

sifted flour and cinnamon, then repeat

with remaining milk and flour mixtures;

mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 55 minutes or until a

wooden skewer inserted into centre

comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

6. Serve with Lemon Icing on page 46.

FAMILY BANANA CAKE WITH

LEMON ICING

Designed for the large bowl: Serves 10–12

INGREDIENTS

200g butter, softened

1 ½ cups (330g) caster sugar

2 eggs

1 ½ cups (approx 3 large) very ripe mashed

bananas

1 teaspoon vanilla extract

½ cup (125ml) buttermilk

2 ¼ cups (335g) self–raising flour

1 teaspoon ground cinnamon

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Grease and line base and

sides of a 23cm round cake pan with

baking paper.

2. Assemble mixer using scraper beater

and the large mixer bowl. Add butter

and sugar to the mixer bowl. Slowly

turn mixer to CREAM/BEAT setting

and beat for about 1 minute or until

well combined. Add eggs, one at a time,

beating well between each addition. Add

bananas and vanilla and mix well.

3. Reduce speed to KNEAD/FOLD setting;

add half the buttermilk. Beat in half the

sifted flour and cinnamon, then repeat

with remaining milk and flour mixtures;

mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until a

wooden skewer inserted into centre

comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

6. Serve with Lemon Icing on page 46.

34

PAge heAder.....MAKE IT EITHER SMALL OR LARGE

VANILLA CUPCAKES FOR A SELECT

FEW

Designed for the small bowl: Serves 6

INGREDIENTS

60g unsalted butter, softened

1⁄3 cup (75g) caster sugar

½ teaspoon vanilla extract

1 egg

1⁄3 cup (80ml) milk

1 cup (150g) self–raising flour

Cream cheese or buttercream icing, to serve

METHOD

1. Preheat oven to 180°C no fan (160°C

fan forced). Line a 6 hole 1⁄3 cup capacity

muffin tray with cupcake liners.

2. Assemble mixer using scraper whisk

without the whisk and the small mixer

bowl. Add butter and sugar to the bowl

and attach the pouring cover. Turn the

mixer slowly to CREAM/BEAT setting

and beat for 1 minute. Add vanilla then

eggs, one at a time, beating well between

each addition. Reduce speed to KNEAD/

FOLD setting and add half the milk. Beat

in half the flour mixture, then repeat

with remaining milk and flour mixtures.

Do not over beat. Add raspberries and

fold through once.

3. Divide mixture into patty cases. Bake

for about 20 minutes or until a wooden

skewer inserted into centre of the

cupcakes comes out clean. Turn onto

wire racks to cool.

4. Once cool top with butter cream icing

on page 46 or cream cheese frosting on

page 47.

VANILLA CUPCAKES FOR A LARGE

PARTY

Designed for the large bowl: Makes 24

INGREDIENTS

250g unsalted butter, softened

1 ½ cups (330g) caster sugar

1 teaspoon vanilla extract

4 eggs

1 1⁄3 cup (320ml) milk

3 ½ cups (525g) self–raising flour

Cream cheese or buttercream icing, to serve

METHOD

1. Preheat oven to 180°C no fan (160°C fan

forced). Line two 12 hole 1⁄3 cup capacity

muffin trays with cupcake liners.

2. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.

Turn the mixer to slowly to CREAM/

BEAT setting and beat for 1 minute. Add

vanilla then eggs, one at a time, beating

well between each addition. Reduce

speed to KNEAD/FOLD setting and

add half the milk. Beat in half the flour

mixture, then repeat with remaining

milk and flour mixtures. Do not over

beat. Add raspberries and fold through

once.

3. Divide mixture into patty cases. Bake

for about 20 minutes or until a wooden

skewer inserted into centre of the

cupcakes comes out clean. Turn onto

wire racks to cool.

4. Once cool top with butter cream icing

on page 46 or cream cheese frosting on

page 47.

35

PAge heAder.....MAKE IT EITHER SMALL OR LARGE

MINI PAVLOVAS

Designed for the small bowl: Serves 4

INGREDIENTS

2 egg whites (70g)

½ cup (110g) caster sugar

½ cup (125ml) pouring cream

Fresh berries, to serve

METHOD

1. Preheat oven to 120°C fan forced. Line a

baking tray with baking paper.

2. Assemble mixer using the scraper whisk

attachment and the small mixer bowl.

Add egg whites to the bowl and attach

the pouring cover. Slowly turn mixer to

AERATE/WHIP setting and whisk until

soft peaks form.

3. Gradually add sugar making sure sugar

is dissolved between each addition. This

will take about 7–8 minutes.

4. Divide meringue into four even sized

mounds and use a flat knife or spatula to

smooth top slightly.

5. Bake for about 25–30 minutes or

until dry then turn oven off and allow

pavlovas to cool completely in oven with

door slightly ajar.

6. Once cool, assemble mixer using the

scraper whisk attachment and the small

mixer bowl. Add cream to bowl. Slowly

turn mixer to CREAM/BEAT setting and

whisk for about 1 minute or until just

thickened. Top pavlovas with cream and

berries.

LARGE PAVLOVA DESIGNED FOR

THE LARGE BOWL

Designed for the large bowl:Serves 10–12

INGREDIENTS

6 egg whites (210g)

1 ½ cups (330g) caster sugar

300ml pouring cream

Fresh berries, to serve

Fresh passionfruit pulp, to serve

METHOD

1. Preheat oven to 120°C fan forced. Mark

a 20cm circle onto a sheet of baking

paper. Turn paper over and place onto a

large greased baking tray.

2. Assemble mixer using the whisk

attachment and the large mixer bowl.

Add egg whites to bowl. Slowly turn

mixer to AERATE/WHIP setting and

whisk until soft peaks form.

3. Gradually add sugar making sure sugar

is dissolved between each addition. This

can take about 10 minutes.

4. Spoon meringue onto paper within the

circle; use a spatula to shape sides of

meringue into a dome shape; level

top slightly.

5. Bake for about 1–1 ¼ hours or until dry.

Turn oven off and allow pavlova to cool

completely in oven with door slightly

ajar.

6. Once cool, assemble mixer using the

scraper whisk attachment and small

mixer bowl. Add cream to bowl. Slowly

turn mixer to CREAM/BEAT setting

and whisk for about 1 minute or until

just thickened. Top pavlova with cream,

berries and passionfruit pulp.

36

PAge heAder.....DESSERTS

LEMON SHORTBREAD

Designed for the large bowl:

Makes approximately 22

INGREDIENTS

250g butter, softened

½ cup (110g) caster sugar

1 tablespoon finely grated lemon rind

2 ¼ cups (335g) plain flour

Icing

1 cup (160g) icing sugar, sifted

1 tablespoon lemon juice

1 teaspoon milk or water

METHOD

1. Preheat oven to 150°C fan forced. Line

two baking trays with baking paper.

2. Assemble mixer using the scraper

and the large mixer bowl. Add butter,

caster sugar and lemon rind in mixer

bowl. Slowly turn the mixer to LIGHT

MIXING setting, beat until butter, sugar

and rind start to combine. Gradually

increase to CREAM/BEAT setting. Beat

mixture for about 5 minutes or until

butter is very pale in colour.

3. Reduce speed to LIGHT MIXING

setting and gradually add flour. Once all

flour is added increase speed slightly to

mix thoroughly for 30 seconds.

4. Lightly knead dough on a flat surface.

TIP

The buttery texture of the mixture

should not need a floured surface but

if very sticky on your work surface

then lightly flour the surface.

5. Using a lightly floured rolling pin roll

the mixture out to a 1cm thickness.

Using a 5cm round pastry cutter cut

rounds of shortbread and place onto

prepared trays. Reshape shortbread

mixture to get as many rounds as

possible. Refrigerate shortbread rounds

for 15 minutes.

6. Bake rounds for about 25–30 minutes

or until firm. Allow to cool on trays for

5 minutes before transferring to a wire

rack. Once cool drizzle with icing.

7. To make icing: Combine icing sugar,

lemon juice and milk or water in a small

bowl. If mixture is still thick add another

¼–½ teaspoon milk or water. Mix well

to combine. Spoon mixture into a zip

lock bag. Cut the edge of one corner

of the bag, to make a small opening,

gently squeeze icing and drizzle over

shortbread. Set shortbread aside until

icing has set.

37

PAge heAder.....RECIPES

GINGERBREAD

Designed for the large bowl: Makes 20–30

INGREDIENTS

90g butter

¼ cup (55g) firmly packed soft brown sugar

¼ teaspoon salt

150g treacle

1 tablespoon ground ginger

¼ teaspoon ground cloves

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 ½ cups (225g) plain flour

¼ teaspoon bicarbonate of soda

METHOD

1. Preheat oven to 170°C fan forced Line

two baking trays with baking paper.

2. Assemble mixer using scraper beater

and the large mixer bowl. Add the butter,

sugar, salt, treacle and spices to bowl.

Slowly turn the mixer to CREAM/BEAT

setting and beat for 1 minute.

3. Reduce speed to KNEAD/FOLD setting;

add remaining ingredients and mix until

mixture just forms a thick dough.

4. Place dough onto a floured surface.

Using a lightly floured rolling pin roll

the mixture out to a 5mm thickness.

Using a shaped cutter approximately

8cm in size cut out shapes and place

onto prepared trays.

5. Bake for about 13–15 minutes. Allow

to cool on tray for 5 minutes before

transferring to a wire rack. Repeat with

remaining dough.

6. For decorating gingerbread use the royal

icing recipe on page 46.

TIP

To make a gingerbread house the

mixture needs to be doubled. We

recommend using the standard paddle

if doubling the recipe.

38

PAge heAder.....DESSERTS

CARAMEL CHIP PEANUT BUTTER

COOKIES

Designed for the large bowl: Makes 36

INGREDIENTS

125g butter, softened

1 cup (280g) crunchy peanut butter

1 cup (220g) firmly packed brown sugar

1 egg

1 ¾ cups (260g) plain flour

½ teaspoon baking powder

½ cup (70g) roasted salted peanuts, chopped

½ cup (95g) caramel choc chips (see note)

METHOD

1. Preheat oven to 170°C fan forced. Line

two baking trays with baking paper.

2. Assemble mixer using scraper beater

and the large mixer bowl. Add butter,

peanut butter and brown sugar to bowl.

Slowly turn mixer to LIGHT MIXING

setting and beat for 30 seconds. Increase

speed to CREAM/BEAT setting and beat

for 2 minutes until pale and creamy.

3. Reduce speed to LIGHT MIXING

setting; add egg and beat for 30 seconds.

Sift the flour and baking powder over

the butter mixture. Increase speed to

KNEAD/FOLD setting and beat for

about 30 seconds or until just combined.

4. Remove the bowl from the mixer and stir

through the peanuts and caramel choc

chips. Roll tablespoons of mixture into

balls. Place onto prepared baking trays,

allowing room for spreading. Flatten

with fingertips to about 1cm–thick.

Bake for 15–18 minutes or until golden.

Allow to stand on trays for 5 minutes

before transferring to a wire rack to cool.

Repeat with remaining cookie mixture.

NOTES

Caramel choc chips are available in

baking section of most supermarkets,

alternately use white, milk or dark

choc chips.

39

PAge heAder.....DESSERTS

PASSIONFRUIT YO YOS’

Uses the small and large bowl:

Makes 20 sandwiched biscuits

INGREDIENTS

250g butter, softened

½ cup (80g) icing sugar

1 teaspoon vanilla extract

1 ½ cups (225g) plain flour

2

⁄3 cup (80g) custard powder

Extra Icing sugar, for dusting

Filling

125g butter, softened

1 ½ cups (240g) icing sugar

¼ cup (60ml) passionfruit pulp

METHOD

1. Preheat oven to 160°C fan forced. Line

two baking trays with baking paper.

Assemble mixer with the scraper beater

and the large mixer bowl. Add butter,

sugar and vanilla to bowl. Slowly turn

mixer to LIGHT MIXING setting and

beat for 1 minute.

2. Increase speed to CREAM/BEAT setting

and beat for 3–4 minutes until pale

and creamy. Reduce speed to LIGHT

MIXING setting; add flour and custard

powder and beat until just combined.

3. Roll heaped teaspoons of mixture into

balls. Place onto prepared baking trays.

Press with a floured fork to flatten

slightly. Bake for 15–18 minutes or until

firm to touch. Allow to cool on trays for

5 minutes before transferring to a wire

rack to cool completely. Repeat with

remaining biscuit mixture.

4. For the filling; assemble mixer using

scraper whisk, without whisk, and the

small bowl. Add butter and icing sugar

to bowl. Slowly turn mixer to AERATE/

WHIP setting and beat 1 minute.

Increase speed to CREAM/BEAT

setting and beat further 1–2 minutes

until thick and pale. Fold through the

passionfruit pulp.

5. Spread half the biscuits with passionfruit

filling and sandwich together with

remaining biscuits. Dust with extra icing

sugar just before serving serve.

40

PAge heAder.....DESSERTS

RED VELVET CUPCAKES

Designed for the large bowl: Makes 20

INGREDIENTS

2 ¾ cups (410g) plain flour

¼ cup (25g) cocoa powder

1½ teaspoon baking powder

¼ teaspoon salt

185g butter, softened

1½ cups (330g) caster sugar

2 eggs

¾ cup (180g) sour cream

1 tablespoon pillar box red food colouring

½ cup (125ml) buttermilk

½ teaspoon bi-carbonate of soda

1 teaspoon white vinegar

Cream cheese frosting, to decorate

METHOD

1. Preheat oven to 160°C fan forced. Line

two x 12 hole 1

⁄3 cup capacity muffin

trays with 20 cupcake liners.

2. Sift flour, cocoa, baking powder and salt

onto a sheet baking paper.

3. Assemble mixer using scraper beater

and the large mixer bowl. Add butter

and sugar to mixer bowl. Slowly turn

mixer to LIGHT MIXING setting and

beat for 1 minute then increase speed to

CREAM/BEAT setting and beat for

2 minutes until pale and creamy.

4. Reduce speed to LIGHT MIXING

setting add the eggs, one at a time, and

mix until combined then add the sour

cream. Combine food colouring and milk

together and pour half into the batter.

Beat in half the flour mixture, then

repeat with remaining milk and flour

mixtures. Turn the mixer to KNEAD/

FOLD setting, combine the bi–carb and

vinegar and pour into the batter; mix for

20 seconds.

5. Spoon into paper cases, filling each

about two–thirds full. Bake for

20–25 minutes or until a skewer inserted

in centre of cupcakes comes out clean.

Stand in pans for 5 minutes then remove

to a wire rack to cool completely.

6. Once cool top with cream cheese

frosting on page 47.

41

PAge heAder.....DESSERTS

MARSHMALLOWS

Designed for the large bowl: Makes 24

INGREDIENTS

2 cups (440g) caster sugar

200ml lukewarm water

6 teaspoons gelatine

½ cup (125ml) cold water

1 teaspoon vanilla bean paste

2 cups (160g) toasted desiccated coconut

METHOD

1. Grease and line a 3cm deep,

16.5x26.5cm (base) slab pan, allowing

paper to hang over sides.

2. Combine the sugar and luke warm water

into a saucepan and cook over medium

heat, stirring constantly, until sugar

dissolves. Brush sides of pan with a

wet pastry brush to dissolve any sugar

crystals. Bring to boil and boil gently,

without stirring for 5 minutes until a

candy thermometer reaches 110°C.

3. Sprinkle the gelatine over cold water and

stir with a fork to combine. Spoon the

gelatine mixture into hot sugar syrup

and cook, whisking constantly until the

gelatine has dissolved then bring to a

gentle boil. Pour into mixer bowl and set

aside for 20–30 minutes to cool to room

temperature.

4. Add the vanilla to the gelatine mixture.

Assemble the mixer using whisk

attachment. Place bowl onto mixer.

Slowly turn mixer to AERATE/WHIP

setting and whisk for 4 ½–5 minutes, or

until the mixture is very thick and white.

5. Spoon into the prepared pan and set

aside to cool. Once set (about 1 hour in

fridge, 2 hours room temp) turn out of

the pan and use a wet knife to cut into

24 squares. Toss in coconut and set

aside until surface feels dry. Serve.

42

PAge heAder.....DESSERTS

LITTLE LEMON MERINGUE CAKES

Uses the small and large bowls: Makes 8

INGREDIENTS

Cake

1 ¼ cups (175g) plain flour

1 ¼ teaspoons baking powder

150g unsalted butter, room temperature

¾ cup (165g) caster sugar

½ cup (125ml) pouring cream

3 egg yolks

1 egg

1 teaspoon vanilla extract

Lemon Curd

1 egg

2 egg yolks

90g caster sugar

finely grated rind of 1 lemon

1

⁄3 cup (80ml) lemon juice

70g chilled butter

Swiss Meringue

3 eggs whites (105g)

¾ cup (165g) caster sugar

Pinch cream of tartar

METHOD

1. Preheat oven to 160°C fan forced. Grease

and line a (25cm x 30cm) lamington pan

with baking paper.

2. Sift flour and baking powder together;

set aside.

3. Assemble mixer with the scraper beater

and the large mixer bowl. Add butter

and sugar to bowl. Slowly turn mixer to

CREAM/BEAT for 3–4 minutes or until

pale and creamy.

4. Combine cream, eggs and vanilla in

a jug. Reduce speed and add half the

liquid mixture, then half the flour

mixture then repeat with the liquid and

flour. Don’t over mix. Spread mixture

into prepared pan.

5. Bake in preheated oven for 25 minutes

or until a skewer inserted in centre

comes out clean. Cool for 5 minutes

before turning out onto a wire rack

lined with baking paper. Leave turned

upside down.

6. Meanwhile to make the lemon curd: Beat

the egg, egg yolk and strain into a heat

proof bowl. Whisk through sugar, lemon

rind and juice and butter.

7. Place bowl over a saucepan of

simmering water, making sure the base

of the bowl does not touch the water.

Stir the mixture over simmering water

for about 15–20 minutes, or until curd

has thickened.

8. Transfer to another bowl, cover with

plastic wrap with a small side of the bowl

uncovered to allow steam to escape and

refrigerate until cold.

9. When ready to assemble make the

meringue. Place egg whites, sugar

and cream of tartar into the small

mixer bowl. Place bowl carefully into

a saucepan of simmering water and

gently whisk for 3–4 minutes or until the

sugar has dissolved and the mixture has

warmed through. Assemble the mixer

with the scraper whisk onto the mixer.

Whisk on the AERATE/WHIP for about

2 minutes or until mixture has thickened

but not too stiff.

10. To assemble, using a 5.5cm round cutter

cut 16 rounds from the cake. Spread

1–2 teaspoons of lemon curd onto half

of the rounds. With the remaining

rounds pipe or shape with a spoon,

approximately 2 tablespoons of

meringue onto each. Place meringue

rounds on top of lemon curd.

Using a chefs blow torch, lightly colour

outside of meringue. Serve

TIP

Chefs blow torches can be purchased

from good kitchenware stores.

43

PAge heAder.....DESSERTS

NO–BAKE MOCHA MOUSSE CAKE

Uses the small and large bowls: Serves 12

INGREDIENTS

350g dark chocolate, chopped

130g butter, chopped

1 tablespoon honey

200g digestive biscuits

4 eggs, separated, at room temperature

300ml thickened cream

30ml strong espresso coffee, chilled

Cocoa powder, to dust

METHOD

1. Line the base of a 22cm (base

measurement) springform pan with

baking paper.

2. Place 50g of the chocolate, 100g butter

and honey in a heatproof bowl over a

saucepan half filled with simmering

water (making sure the bowl doesn’t

touch the water). Stir with a metal spoon

until melted and smooth. Remove

from heat.

3. Place biscuits into a food processor

or blender and process until finely

crushed. Add to chocolate mixture and

stir to combine. Spread over the base of

prepared pan. Place in fridge for

30 minutes to set.

4. Meanwhile place remaining dark

chocolate and remaining butter in a

large heatproof bowl over a saucepan

of simmering water (making sure the

bowl doesn’t touch the water). Stir with

a metal spoon until melted and smooth.

Remove bowl and set aside for 5 minutes

to cool slightly. Stir in egg yolks

until combined.

5. Assemble mixer with the whisk and the

large mixer bowl and add egg whites.

Slowly turn mixer to AERATE/WHIP

setting and beat egg whites until firm

peaks form.

6. Assemble mixer with the scraper whisk

and the small mixer bowl. Place cream

and coffee into bowl and attach the

pouring cover. Slowly turn mixer to

CREAM/BEAT setting and beat for

1–2 minutes or until just thickened and

very soft peaks form.

7. Add half the cream mixture to the

chocolate mixture and stir until

combined. Gently fold through

remaining cream mixture until just

combined. Fold in half the egg whites

until just combined. Repeat with

remaining egg whites. Spoon mixture

over biscuit base. Smooth surface. Cover

with plastic food wrap. Refrigerate for

8 hours or overnight, until set.

8. Just before serving run a warm, dry

knife around edge of cake. Release cake

from the springform pan. Place cake

onto a serving plate. Dust with cocoa

powder. Cut into wedges and serve.

44

PAge heAder.....DESSERTS

CHOCOLATE BROWNIE

CHEESECAKE

Designed for the large bowl: Serves 12–16

INGREDIENTS

Base

200g dark chocolate, chopped

200g butter, chopped

1 cup brown sugar

2 eggs

½ cup (75g) plain flour

¼ cup (35g) self raising flour

½ cup (40g) desiccated coconut

Cheesecake top

500g cream cheese, softened

1 cup (220g) caster sugar

1 teaspoon vanilla extract

2 eggs

300ml thickened cream

METHOD

1. Preheat oven 160°C fan forced. Grease

and line a 5cm deep, 28cm (base

measurement) slab pan with baking

paper, extending 2cm overhang along

both long ends.

2. Combine chocolate and butter in a

small saucepan. Stir constantly over low

heat until melted and smooth. Remove

from the heat and stir in sugar. Transfer

mixture to a bowl, add eggs one at a

time, whisking well then stir in the flours

and coconut. Spread mixture over the

base of prepared pan and bake for

15 minutes (base will still be soft).

Remove from the oven and set aside

15 minutes. Reduce oven to 150°C

fan forced.

3. Assemble mixer using scraper beater

and the large mixer bowl. Combine

cream cheese, sugar and vanilla in bowl.

Turn mixer to KNEAD/FOLD setting

and mix for 1 minute. Increase speed to

LIGHT MIXING setting and beat for

2–3 minutes until creamy. Reduce speed

to KNEAD/FOLD setting again and add

eggs, one at a time then the cream, beat

20–30 seconds until just combined.

4. Carefully pour cheesecake mixture over

the lukewarm base. Bake for about

35–40 minutes or until cooked, the

centre will still wobble slightly. Turn

oven off and leave door ajar for 2 hours.

Refrigerate overnight. Cut into pieces

and serve.

45

PAge heAder.....DESSERTS

CHOCOLATE CHIP ICE CREAM

SANDWICHES

Designed for the large bowl and the ice

cream bowl accessory*: Makes 16

INGREDIENTS

Cookies

160g unsalted butter, softened

2

⁄3 cup (150g) caster sugar

2

⁄3 cup (150g) firmly packed soft brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (300g) self raising flour

150g dark chocolate, finely chopped

Quick mix vanilla ice cream

1 cup (250ml) pouring cream

1 ¼ cups (310ml) whole milk

¾ cup (185ml) sweetened condensed milk

1 teaspoon vanilla extract

METHOD

1. To make ice cream: Place cream, milks

and vanilla into a large jug and stir to

combine. Refrigerate until cold.

2. Assemble mixer with the pre–frozen

ice cream bowl attachment. Turn mixer

to KNEAD/FOLD setting and pour ice

cream base into ice cream bowl. Churn

ice cream for about 15 minutes or

until firm.

3. Transfer ice cream to a shallow tray;

cover and freeze for a further 2–3 hours

in freezer.

4. Preheat oven to 200C. Line two baking

trays with baking paper.

5. Meanwhile to make cookies, assemble

mixer with the scraper blade and the

large mixer bowl. Place butter, sugars

and vanilla into bowl. Slowly turn mixer

to CREAMING/BEATING setting.

Beat for 1 minute. Reduce speed and

add eggs, one at a time, and beat until

combined. Reduce speed to KNEAD/

FOLD setting and add flour; beat until

just combined. Stir through chocolate.

6. Roll heaped tablespoons of dough into

balls. Place onto trays about 10cm apart.

Bake in oven for 10–12 minutes or until

lightly golden. Cool on trays for

2–3 minutes before transferring to a wire

rack. Repeat with any remaining cookie

dough.

7. Once ice cream is firm but not too hard

and cookies are completely cool place a

scoop of ice cream onto one cookie and

top with another cookie. Press lightly to

squash together. Wrap each sandwich in

plastic wrap and freeze for 3–4 hours or

until firm.

* Ice cream freezer bowl accessory sold

separately. Store bought ice cream can

be used.

TIP

For fastest results when making

ice cream allow the ice cream bowl

attachment to freeze for at least

24–48 hours before using. Allow

longer in hotter weather or if fridge

and freezer are opened often.

46

PAge heAder.....ICINGS AND FROSTINGS

ROYAL ICING

Makes about 1 cup

INGREDIENTS

2 egg whites

pinch cream of tartar

2 ¼ cups pure icing sugar, sifted

METHOD

1. Assemble mixer using the scraper beater

and the large mixer bowl. Add egg

whites and cream of tartar into mixer

bowl. Turn mixer to LIGHT MIXING

setting until egg whites are lightly

mixed.

2. Reduce speed to KNEAD/FOLD setting

and add icing sugar, a heaped spoonful

at a time, and mix until well combined.

3. Place icing into a piping bag and pipe.

Icing will harden on standing.

LEMON ICING

For 1 x 23cm cake

INGREDIENTS

3 cups icing sugar mixture, sifted

1 teaspoon grated lemon rind

2 tablespoons lemon juice

100g butter, melted

METHOD

1. Assemble mixer using scraper beater

and the large mixer bowl. Add icing

sugar mixture and lemon rind into mixer

bowl. Turn mixer to KNEAD/FOLD

setting and pour in lemon juice and

butter. Mix until combined.

2. Spread on cooled cake.

BUTTER CREAM ICING

For 1 x 23cm cake

INGREDIENTS

125g butter, softened

1 ½ cups icing sugar mixture, sifted

1–2 tablespoons milk

METHOD

1. Assemble mixer using scraper beater

and the large mixer bowl. Add butter

to the mixer bowl. Slowly turn mixer

to CREAM/BEAT setting and beat for

about 1–2 minutes or until pale in colour.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase

speed to CREAM/BEAT setting and beat

until mixed well. Adjust thickness of

icing with milk. Spread on cooled cake.

TIP

If adding food colourings you may not

need to add any milk at all.

47

PAge heAder.....ICINGS AND FROSTINGS

CREAM CHEESE FROSTING

For 1 x 23cm cake

INGREDIENTS

60g butter, softened

250g cream cheese, softened

1 teaspoon vanilla extract

3 cups icing sugar, sifted

METHOD

1. Assemble mixer using scraper beater

and the large mixer bowl. Add butter,

cheese and vanilla into the mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for about 1 minute or

until well combined.

2. Reduce speed to KNEAD/FOLD setting

and add sugar; once added increase

speed to CREAM/BEAT setting and beat

until mixed well. Spread on cooled cake.

CHOCOLATE GANACHE

For 1 x 23cm cake

INGREDIENTS

200g good quality dark chocolate, chopped

2

⁄3 cup cream

METHOD

1. Stir ingredients in small saucepan over

a low heat until smooth. Remove from

heat. Set aside to cool to spreading

consistency.

2. Spread on cooled cake.

48

PAge heAder.....BREADS AND DOUGHS

QUINOA, LINSEED AND CHIA

BREAD

Designed for the large bowl: Makes 1 loaf

INGREDIENTS

1 tablespoon black chia seeds

1 tablespoon linseeds

2 teaspoons white quinoa

2 teaspoons red quinoa

1 ¾ cups (330ml) lukewarm water

1 ½ teaspoons salt

2 cups (300g) bakers flour

1 ½ cups (240g) wholemeal plain flour

2 teaspoons white sugar

2 ½ teaspoons instant dried yeast

1 tablespoon olive oil

White and brown quinoa extra for crust

METHOD

1. Combine chia, linseed and quinoa in a

small bowl. Add ½ cup of the water and

mix well; set aside for 20 minutes.

2. Assemble mixer using the dough hook

and the large mixer bowl. Add salt,

flours, sugar, yeast, oil, remaining 1 cup

water and soaked seeds into mixer bowl.

Slowly turn mixer to KNEAD/FOLD

setting and mix for about 5 minutes.

If necessary turn mixer off and scrape

sides to lift any flour.

3. Turn dough out onto a lightly floured

surface and knead to combine. Place

dough ball into a lightly oiled bowl,

cover and rest in a warm draught free

place for 30–40 minutes or until dough

has doubled in size. Turn dough out on

bench surface and knock back (punch)

the dough to remove excess air, using

hands gently push the dough to make a

rough rectangle, about 30cmx20cm.

4. Bring one long edge of the dough into

the centre then bring the other long

edge in. Pinch seam together to seal.

Brush with a little water and sprinkle

generously with extra quinoa. Flip

dough over so the seam is down and

repeat with water and quinoa. Cover with

a clean towel and allow to rise again for

about 30 minutes until doubled in size.

5. Preheat oven to 190°C fan forced.

6. Once doubled in size, cut three shallow

slits with a sharp knife on the top of

the loaf.

7. Bake in oven for 30–35 minutes or until

golden brown and hollow when tapped

on top. Transfer to a wire rack to cool

completely. Place in oven for 10 minutes

again if serving hot.

49

PAge heAder.....BREADS AND DOUGHS

TURKISH GOZLEME

Designed for the large bowl: Makes 6

INGREDIENTS

Dough

3 ½ cups (525g) bakers flour, sifted

2 teaspoons salt

2 tablespoons olive oil

2 tablespoons natural yogurt

1 ½ cups (375ml) lukewarm water

Extra bakers flour, for kneading

Silverbeet and cheese filling

1 tablespoon olive oil

1 large brown onion, finely chopped

3 cloves garlic, chopped

Salt and pepper

150g feta cheese, crumbled

100g tasty cheese, grated

1 small bunch silverbeet, shredded

Meat filling

1 tablespoon olive oil

500g lamb mince

2 teaspoons cumin powder

1 teaspoon sweet paprika

¾ cup (185ml) tomato passata

olive oil cooking spray

lemon wedges, to serve

METHOD

1. Silverbeet and cheese filling. Heat oil

in a large frying pan over medium heat.

Add the onions and garlic and cook

until softened; set aside to cool. Once

cool combine with cheeses and salt and

pepper. Rinse and dry spinach well and

set aside.

2. Meat filling: Heat oil in a medium

frying pan. Cook lamb in batches until

browned. Return all lamb to pan and

add spices and passata. Cook for

10–15 minutes or until mixture is thick.

Allow to cool.

3. To make dough: Assemble mixer using

the dough hook and the large mixer

bowl. Add flour and salt into mixer bowl.

Slowly turn mixer to KNEAD/FOLD

setting and add oil, yogurt and water.

Mix for 6 minutes.

4. Tip: Mixture is quite sticky so don’t be

tempted to add more flour.

5. Turn mixture out onto a well floured

surface and lightly knead to combine.

Divide dough into 6 equal portions and

knead into small balls. Place balls onto

a tray lined with a baking paper and

dusted with a little flour; cover and rest

for 20 minutes.

6. Preheat a large non–stick frying pan

or flat plate on a BBQ on a medium

heat. On a large piece of baking paper;

roll one piece of dough to a 3mm thick

rectangle.

7. For vegetable gozleme: place 1 cup

shredded silverbeet onto one half of

the dough. Top with one sixth of the

cheese mixture.

8. For meat and vegetable gozleme; use

½ cup meat filling, ½ cup silverbeet and

one sixth of the cheese mixture.

9. Lift dough over filling to enclose and

pinch to seal the edges. Repeat with

remaining dough and filling and place

onto separate sheets of baking paper.

10. Cooking one at a time. Spray the top

with cooking spray oil and flip upside

down onto another sheet of baking

paper. Place gozleme and baking paper

onto cooking surface and cook for

3–4 minutes or until golden. Spray top

with oil and carefully flip over to cook

other side.

11. Cut into wedges and serve with lemon

wedges.

50

PAge heAder.....BREADS AND DOUGHS

BASIC PIZZA DOUGH

Designed for the large bowl: Makes enough

for four 30cm thin crust pizzas or two

30cm thicker crust pizza

INGREDIENTS

3 teaspoons dry yeast

3 teaspoons sugar

1 tablespoon olive oil

1 cup (250ml) lukewarm water

3 cups (450g) bakers flour

3 teaspoons salt

METHOD

1. Add yeast, sugar, olive oil and water to a

large bowl; stir until combined.

2. Assemble mixer using the dough hook

and the large mixer bowl. Add flour to

bowl. Slowly turn mixer to KNEAD/

FOLD setting; add yeast mixture and

knead for 4–5 minutes until smooth

and elastic.

3. Place dough ball into a lightly oiled

bowl, cover and rest in a warm draught

free place for 30 minutes or until dough

has doubled in size. Turn dough out on a

floured surface and knock back (punch)

the dough to remove excess air, lightly

knead.

4. For thin crust, divide dough into

4 x 170g dough balls and set aside

until required.

5. For thicker crust, divide dough into

2 even dough balls and set aside until

required.

FRESH PASTA

Designed for the large bowl: Serves 4–6

INGREDIENTS

250g ‘OO’ Flour

Pinch salt

2 eggs

3 egg yolks

1 tablespoon olive oil

METHOD

1. Assemble Mixer using the dough hook

and the large mixer bowl. Place flour and

salt into bowl. Make a well and add eggs,

yolks and olive oil.

2. Slowly turn mixer to KNEAD/FOLD

setting and mix for about 4–5 minutes

or until dough combines. If dough has

not combined add 1–2 teaspoons water

if needed.

3. Remove dough from bowl and cover

with plastic wrap and allow to rest for

1–2 hours.

4. Use a pasta machine to make pasta.

5. To cook pasta, bring a large pot of water

to the boil. Add a generous amount

of salt. Cook pasta for 1-3 minutes

depending on the shape and thickness of

the pasta. Drain and serve immediately

with your favourite sauce.

51

PAge heAder.....BREADS AND DOUGHS

CINNAMON SCROLLS

Designed for the large bowl: Makes 12

INGREDIENTS

1 ½ teaspoons dried yeast

¼ cup (60ml) warm milk

¼ cup (55g) caster sugar

2 ¼ cups (335g) bread flour

½ teaspoon cinnamon

¼ teaspoon salt

3 eggs, lightly beaten

125g butter, softened and cut into cubes

Cinnamon filling

2 tablespoons soft brown sugar

1 tablespoon caster sugar

1 ½ teaspoons cinnamon

25g butter, softened

METHOD

1. Preheat oven to 200°C fan forced.

Grease a 12 hole 1⁄3 cup capacity

muffin tray.

2. Combine yeast, milk and 1 teaspoon

of the sugar in a bowl; stir to combine.

Allow to sit in a warm place for 5

minutes or until frothy.

3. Assemble mixer using the dough hook

and the large mixer bowl. Add flour,

cinnamon, salt, eggs, remaining sugar

and yeast mixture into bowl. Slowly turn

mixer to KNEAD/FOLD setting and mix

until almost combined. Add the butter

in, a few cubes at a time, until mixed

through (approx 3–4 min).

TIP

If some of the butter does not combine

then stop the mixer and scrape butter

onto dough then mix a little more.

4. Turn dough out onto a well–floured

surface and lightly knead until

combined. Place in an oiled bowl; cover

with plastic wrap and allow to rest in a

warm draught free place for about

45 minutes or until doubled in size.

5. Meanwhile to make cinnamon sugar,

combine the sugars and cinnamon and

set aside.

6. Once rested, place dough onto a floured

surface and roll or press out to rectangle

shape approximately 25cm x 45cm.

Using your fingers or a spatula spread

the softened butter over the dough.

Sprinkle the cinnamon mixture over the

dough leaving 1 tablespoon for the tops.

7. Starting from the long side, roll the

dough up to form a log.

TIP

If the dough is sticking as you are

trying to roll it use a spatula or flat

knife to lift it off bench. The dough

should be very soft.

8. Trim ends of roll then cut into 12 equal

size portions. Place each scroll, cut side

up, into the greased muffin pan. Sprinkle

with remaining cinnamon sugar.

9. Bake in oven for 20 minutes. Serve hot.

www.breville.com.au

www.breville.co.nz

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Copyright Breville Pty. Ltd. 2013.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Model BEM800 Issue -C13

Australian Customers

Mail: PO Box 22

Botany, NSW, 2019

AUSTRALIA

Phone: 1300 139 798

Fax: (02) 9384 9601

Email: Customer Service:

askus@breville.com.au

New Zealand Customers

Mail: Private Bag 94411

Botany Manuku 2163

NEW ZEALAND

Phone: 0800 273 845

Fax: 0800 288 513

Email: Customer Service:

askus@breville.com.au

Breville Customer Service Center