Sage™ by Heston Blumenthal‰ Customer Service Centre Freephone (UK Landline): 0808 178 1650 Mobile Calls (National Rate): 0333 0142 970 the Scraper Mixer Pro™ CONGRATULATIONS Instruction On the purchaseBooklet of your new Breville Fast Slow Cooker™ www.sageappliances.co.uk customerservice@sageappliances.co.uk Register your product and get more from your purchase Product registration takes only a few minutes and ensures a record of your purchase.
PAge header..... Contents 2 PAge We recommend header..... safety first 3 We recommend safety first 8 Getting to know your new appliance 10 Assembly & operation 16 Troubleshooting 18 Care, cleaning & storage 19 Bread - recommendations 20 Bread - the vital ingredients 22 Baking- recommendations 23 Baking - the vital ingredients 24 Measuring & weighing 25 Heat guide 26 Recipes At Sage™ by Heston Blumenthal‰ we are very safety conscious.
PAge We recommend header..... safety first • 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.
We recommend safety first • 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.
Getting to know your new appliance Getting to know your new appliance H A D K A B C D C H G J B F E A. Motor head Powerful motor for thorough B. C. D. E. F. 8 mixing results 4.
PAge header..... ASSEMBLY & OPERATION Before first use PAge header..... ASSEMBLY & OPERATION 3. 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.
PAge header..... ASSEMBLY & OPERATION 4. 5. 6. 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. 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.
PAge header..... ASSEMBLY & OPERATION ASSEMBLY & OPERATION 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.
TROUBLESHOOTING 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 horizontal (closed) position, and turn the dial away then back to the required speed setting. This will resume mixing and the timer will resume counting.
PAge header..... CARE, CLEANING & STORAGE Motor head and mixer base Do not wash or immerse the mixer motor head or mixer base in water. Do not allow water or other liquids to enter the gear system, as this may result in damage. Wipe clean with a soft, damp cloth then dry thoroughly. Wipe any excess food particles from the power cord. Cleaning agents Do not use abrasive scouring pads or cleaners on the mixing bowl, flat beater, dough hook or whisk, as they may scratch the surface.
PAge header..... BReAD - THE VITAL INGREDIENTS PAge header..... BREAD - THE VITAL INGREDIENTS Vital ingredients for bread-making Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast.
BAKING - Recommendations BAKING - THE VITAL INGREDIENTS Hints & 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.
Measuring & Weighing HEAT GUIDE Measuring and weighing ingredients The accuracy of measurements can affect the critical balance of the recipe. Use accurate and appropriate measuring equipment to ensure the best results. Do not use tableware, or common cups or spoons when measuring ingredients. Dry measuring cups & spoons For dry ingredients, use nested plastic or metal dry measuring cups and spoons. Do not use tableware cups or spoons.
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Lemon Shortbread Makes approximately 22 INGREDIENTS 250g butter, softened 110g caster sugar 1 tablespoon finely grated lemon rind 335g plain flour Icing 160g icing sugar, sifted 1 tablespoon lemon juice 1 teaspoon milk or water METHOD 1. 2. 3. 4. 5. Preheat oven to 150°C. Line two baking trays with baking paper. Assemble mixer with the scraper paddle. Combine butter and caster sugar and lemon rind in mixer bowl.
STARTER RECIPES FROM SAGE Gingerbread Makes 15–20 INGREDIENTS 90g butter 60g 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 225g plain flour ¼ teaspoon bicarbonate of soda METHOD 1. 2. 3. 4. 5. 6. Preheat oven to 170°C. Line two trays with baking paper. Assemble mixer using scraper beater, Add the butter, sugar, salt, treacle and spices in mixer bowl.
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Red Velvet Cupcakes Raspberry Cupcakes Ricotta Pancakes Makes 20 Makes 12 Makes 6 to 8 INGREDIENTS INGREDIENTS INGREDIENTS 410g plain flour 25g cocoa powder 1½ teaspoon baking powder ¼ teaspoon salt 185g butter, softened 330g caster sugar 2 eggs 180g sour cream 1 tablespoon pillar box red food colouring 125ml buttermilk ½ teaspoon bicarbonate of soda 1 teaspoon white vinegar Cream cheese frosting, to ice 125g unsalted butter, softened 120g cast
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Lemonade Date Scones Banana Cake with Lemon Icing Lamingtons Makes 18 Serves 10 Makes 24 INGREDIENTS INGREDIENTS INGREDIENTS Plain flour, for dusting 450g self-raising flour 160g chopped dates 200ml thickened cream 200ml lemonade 200g butter, softened 330g caster sugar 2 eggs 360g (approx 3 large) very ripe mashed bananas 1 teaspoon vanilla extract 125ml buttermilk 335g self-raising flour 1 teaspoon ground cinnamon 75g self-raising flour 75g p
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Orange Sour Cream Cake Glazed Citrus Poppy Seed Cake Serves 8 Serves 16 INGREDIENTS INGREDIENTS 1 navel orange 150g butter, softened 150g caster sugar 2 tablespoons orange marmalade 3 eggs 160g lite sour cream 185g self-raising flour 35g plain flour 160g pure icing sugar, sifted Double cream, to serve 160ml milk 80g poppy seeds 250g butter, softened 330g caster sugar 1 tablespoon finely grated orange rind 1 tablespoon finely grated lime rind 1 tea
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Apricot and almond tea cake Raspberry Jam Roll Nanna's Carrot Cake Serves 10 Serves 6 Serves 10 INGREDIENTS INGREDIENTS INGREDIENTS 1kg apricot halves in natural juice 4 eggs 440g caster sugar ½ teaspoon vanilla extract 250ml sunflower, canola or light olive oil 450g plain flour 1 teaspoon baking powder 25g flaked almonds icing sugar, for dusting 3 eggs 110g caster sugar 100g self-raising flour 1 tablespoon cornflour 1 tablespoon white sugar, t
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Classic Sponge Cake with Jam and Cream Pumpkin Sultana Loaf Serves 8 Serves 8 INGREDIENTS 250g cooled mashed butternut pumpkin (see note) 100g butter, softened 275g firmly packed soft brown sugar 2 tablespoons maple syrup 2 teaspoons mixed spice 2 eggs 300g self-raising flour ½ teaspoon bicarbonate of soda 80g sultanas 60g chopped pecan halves Extra pecan halves, to decorate INGREDIENTS METHOD 1. Preheat oven to 170°C fan forced.
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Chocolate Brownie Cheesecake Serves 12–16 INGREDIENTS Base 200g dark chocolate, chopped 200g butter, chopped 220g brown sugar 2 eggs 75g plain flour 35g self-raising flour 40g desiccated coconut Pavlova Chocolate Cake Serves 8 Serves 10 INGREDIENTS INGREDIENTS 4 egg whites (150g) 220g caster sugar 300ml carton cream Fresh berries, to serve Fresh passionfruit pulp, to serve 4 egg whites (150g) 200g good quality dark chocolate 200g butter, softened
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Chocolate roulade Profiteroles Serves 6 Makes 16 INGREDIENTS INGREDIENTS 3 eggs 110g caster sugar 100g plain flour 1 teaspoon baking powder 2 tablespoons cocoa powder 3 teaspoons boiling water 1 tablespoon white sugar, to sprinkle 300ml thickened cream 2 tablespoons icing sugar 1 teaspoon vanilla extract 1 tablespoon icing sugar mixed with 1 tablespoon cocoa powder, for dusting 100g butter, chopped 250ml water 150g plain flour 4 eggs, lightly beat
STARTER RECIPES FROM SAGE STARTER RECIPES FROM SAGE Icing and Frostings Marshmallows Makes 24 Royal icing INGREDIENTS Makes about 500ml 440g caster sugar 200ml lukewarm water 6 teaspoons gelatine 125ml cold water 1 teaspoon vanilla bean paste 160g toasted desiccated coconut INGREDIENTS 2 egg whites pinch cream of tartar 280g pure icing sugar, sifted METHOD METHOD Grease and line a 3cm deep, 16.5cm x 26.5cm (base) slab pan, allowing paper to hang over sides. 2.
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