the Scraper Mixer Twin™ Instruction Booklet Suits model BEM820 (Combination BEM800 mixer with small bowl)
CONGRATULATIONS on the purchase of your new Breville product
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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. Important safeguards 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.
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.
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.
PAge header..... Breville recommends safety first • 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.
PAge header..... KNOW YOUR Breville Product G A I B J K C D E L F G H 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 bandDisplays selected mixing task. D. Pause function - Rotate dial to PAUSE to temporarily stop mixing and pause the timer. E.
PAge header..... KNOW YOUR Breville product LARGE BOWL MIXING AND WHISKING TOOLS A B C 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.
KNOW YOUR Breville Product PAge header..... SMALL BOWL MIXING AND WHISKING TOOLS B A C D Turn locking nut to remove wire whisk. 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.
ASSEMBLY & OPERATION of your Breville product
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.
PAge header..... ASSEMBLY & OPERATION Attaching the MIXING AND WHISKING TOOLS ASSEMBLING THE SCRAPER WHISK tool 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. 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.
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. mixture down the sides of the mixing bowl with a spatula. 4.
PAge header..... ASSEMBLY & OPERATION The count-up timer The count-down 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.
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.
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. 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. 3.
CARE, CLEANING & STORAGE of your Breville product
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.
MEASURING & WEIGHING for your Breville product
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.
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.
HINTS & TIPS for your Breville product
PAge header..... HINTS & TIPS HINTS AND TIPS FOR BETTER BAKING • 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. • Check the ingredients and read the recipe before starting to bake. • Weigh and measure ingredients correctly.
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.
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.
PAge header..... HINTS & TIPS 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.
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.
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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. 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.
RECIPES
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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.
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.
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.
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.
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.
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.
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.
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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.
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.
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PAge header..... Icings and Frostings Royal icing Butter cream icing Makes about 1 cup For 1 x 23cm cake INGREDIENTS INGREDIENTS 2 egg whites pinch cream of tartar 2 ¼ cups pure icing sugar, sifted 125g butter, softened 1 ½ cups icing sugar mixture, sifted 1–2 tablespoons milk METHOD 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.
PAge header..... Icings and Frostings Cream Cheese Frosting Chocolate Ganache For 1 x 23cm cake For 1 x 23cm cake INGREDIENTS INGREDIENTS 60g butter, softened 250g cream cheese, softened 1 teaspoon vanilla extract 3 cups icing sugar, sifted 200g good quality dark chocolate, chopped 2 ⁄3 cup cream METHOD 1. Assemble mixer using scraper beater and the large mixer bowl. Add butter, cheese and vanilla into the mixer bowl.
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.
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PAge header..... Breads and doughs Basic Pizza Dough Fresh Pasta Designed for the large bowl: Makes enough for four 30cm thin crust pizzas or two 30cm thicker crust pizza Designed for the large bowl: Serves 4–6 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.
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.
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