BREVILLE BEM600XL Instruction Booklet
Contents
1. 1 tablespoon goat cheese 75 cup mozzarella cheese shredded 1 tablespoon chopped garlic 1 tablespoon parsley 6 7 asparagus spears blanched sliced lengthways 1 tablespoon grated parmesan Salt amp pepper 2 tablespoons coarsely chopped toasted walnuts loz 30g baby spinach leaves METHOD 1 Preheat oven to 400 F 200 C no fan 350 F 180 C with fan 2 Roll out dough ball on a lightly floured surface until pizza is to your desired thickness Place onto a floured pizza tray and prick evenly with a fork 3 Brush pizza base with olive oil and spread a thin layer of goat cheese evenly over 4 Sprinkle with mozzarella garlic parsley and asparagus and top with grated parmesan 5 Bake for 10 15 minutes or until base is cooked and crisp and topping is golden and melted 6 Season with salt and pepper and top with walnuts and baby spinach leaves 41 BEM600XL_IB_A12_FA indd 41 21 06 12 10 25 AM RECIPES CINNAMON SCROLLS Makes 12 INGREDIENTS 1 teaspoons instant dried yeast cup 60ml warm milk cup 49g bakers sugar 2 4 cups 306g bread flour teaspoon cinnamon 14 teaspoon salt 3 large eggs lightly beaten 1 stick butter softened and cut into cubes Cinnamon filling 2 tablespoons 1 teaspoon soft brown sugar 1 tablespoon 1 teaspoon bakers sugar 1 teaspoons cinnamon loz 30g butter softened METHOD 1 Preheat oven to 400 F 200 C no fan 350 F 180 C wi2. Breville Breville Consumer Service Center USA Canada Mail Breville USA Mail Breville Canada 19400 S Western Ave 2555 Avenue de l Aviation Torrance CA Pointe Claire Montreal 90501 1119 Quebec H9P 272 Phone 1 866 273 8455 Phone 1 855 683 3535 1 866 BREVILLE Email askus brevilleusa com Email askus breville ca www breville com Breville is a registered trademark of Breville Pty Ltd A B N 98 000 092 928 Copyright Breville Pty Ltd 2012 Due to continued product improvement the products illustrated photographed in this booklet may vary slightly from the actual product Model BEM600XL Issue A12 BEM600XL_IB_A12_FA indd 2 21 06 12 10 25 AM Breville the Handy Stand Mixer Instruction Booklet Suits all BEM600XL models BEM600XL IB A12 FA indd 3 21 06 12 10 25 AM CONGRATULATIONS on the purchase of your Breville product Register online for product support and exclusive offers USA Consumers www brevilleusa com Registering is not a substitute for proof of purchase when submitting a Warranty Claim BEM600XL IB A12 FA indd 2 21 06 12 10 25 AM CONTENTS Breville recommends safety first N A Know your Breville Product 10 Assembly and operation of your Breville Product 17 cleaning and storage 19 Measuring and weighing 22 Hints and tips 27 Recipes 3 BEM600XL IB A12 FA indd 3 21 06 12 10 25 AM BREVILLE RECOMMENDS SAFETY FIRST At Breville we
3. 1 teaspoon baking soda 1 cup desiccated coconut shredded coconut lightly toasted and crushed 34 cup 175ml buttermilk 2 cups approx 3 carrots finely grated carrot 1 x 15 5 oz can crushed canned pineapple in juice well drained 1 cup chopped walnuts METHOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Grease and line base and sides of 2 x 8 cake pans with parchment paper 2 Combine butter and sugar in the bowl of the electric mixer and beat on speed 9 until well combined Add eggs one at a time beating well between each addition 3 Reduce speed to 2 3 and add sifted flour cinnamon baking soda coconut and buttermilk in two batches mix until just combined Fold through carrot pineapple and walnuts 4 Spoon mixture into prepared pans and bake for about 40 minutes or until cooked when tested with a skewer 5 Allow cakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely 6 Once cakes are cool spread half of cream cheese frosting onto one cake then top with second cake and top with remaining frosting 33 21 06 12 10 25 AM RECIPES CLASSIC SPONGE CAKE WITH JAM AND CREAM Serves 8 INGREDIENTS cup wheaten cornflour cup 41g self rising flour 1 teaspoon cream of tartar 4 large eggs 34 cup 147g bakers sugar 1 cups 300ml heavy cream 1 cup strawberry jam lightly warmed 6 8 fresh strawberries thinly sliced MET
4. least as great as the electrical rating of the appliance 2 the cord should be arranged so that it will not drape over the counter top or tabletop where it can be pulled on by children or tripped over unintentionally BEM600XL IB A12 FA indd 6 N IMPORTANT Ensure the control switch is in the OFF position and the mixer is unplugged from the power outlet before attaching the beaters or dough hooks BREVILLE ASSIST PLUG Your Breville appliance comes with a unique Assist Plug conveniently designed with a finger hole in the power plug for easy and safe removal from the wall outlet For safety reasons it is recommended you plug your Breville appliance directly into its own electrical outlet on a dedicated circuit separate from other appliances If the electric circuit is overloaded with other appliances your appliance may not function properly Use in conjunction with a power strip or extension cord is not recommended SAVE THESE INSTRUCTIONS 21 06 12 10 25 AM KNOW your Breville Product BEM600XL_IB_A12_FA indd 7 21 06 12 10 25 AM KNOW YOUR BREVILLE PRODUCT BEM600XL_IB_A12_FA indd 8 21 06 12 10 25 AM KNOW YOUR BREVILLE PRODUCT A LOW HIGH Control Switch Accessories On mixer stand Stainless Steel B ON OFF Control Switch 3 5 Quart mixing bowl On hand mixer not dishwasher safe C Two motors Dough Hooks One motor that drives the beaters and For kneading breads a
5. C Line two baking sheets with parchment paper 2 Inthe bowl of the electric mixer beat the butter sugar salt molasses and spices together on speed 8 for 2 minutes 3 Add remaining ingredients and beat until mixture just forms a thick dough 4 Place dough onto a floured surface Roll out to a 5mm thickness Using a shaped cutter Place cut out shapes onto baking trays 5 Bake in oven for about 13 15 minutes Cool for 5 minutes before transferring to a wire rack Repeat with remaining dough Use Gingerbread with Royal Icing 30 BEM600XL IB A12 FA indd 30 RASPBERRY CUPCAKES Makes 12 INGREDIENTS 134 cups 218g cups self rising flour 34 cup 147g bakers sugar cup 166ml milk 2 large eggs lightly beaten 1 stick 113g unsalted butter melted cooled 1 teaspoon vanilla extract 1 cup fresh or frozen raspberries Whipped cream to serve Powdered sugar to serve METHOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Line a 12 cup capacity muffin tray with cupcake liners 2 Combine all ingredients except raspberries into the bowl of the electric mixer Beat on speed 2 until combined then increase to speed 7 until smooth Do not over beat Gently stir through raspberries 3 Divide mixture into tray Cook in preheated oven for about 20 minutes or until cooked when tested with a wooden skewer Remove from muffin pan and place onto wire racks to cool 4 Using a fine p
6. Keep the appliance clean Follow the cleaning instructions provided in this book IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES Carefully read all instructions before operating the appliance and save for future reference Remove and safely discard all packaging material and promotional labels before using the appliance for the first time 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 unless it is recommended in the cleaning instructions 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 Children should be supervised to ensure that they do not play with the appliance It is recommended to inspect the appliance regularly Do not use the appliance if the power supply cord plug connector or appliance becomes damaged in anyway Call Breville Consumer Service for examination adjustment and or repair For any maintenance other than cleaning call Breville Consumer Service 2 10 25 AM BREVILLE RECOMMENDS SAFETY FIRST This appliance is for household use o
7. US METRIC MEASUREMENTS 1 teaspoon 5 1 tablespoon 15 1 cup METRIC WEIGHING SCALES For consistent results it is recommended that a metric kitchen scale be used to weigh as they provide greater accuracy than measuring cups Tare zero the scales with the container in the position then spoon or pour the ingredients in until the desired weight is achieved MEASURING CUPS AND SPOONS If using graduated measuring cups it is important to spoon the dry ingredients loosely into the required cup Do not tap the cup on the counter top or pack the ingredients into the cup unless otherwise directed Level the top of the cup witha knife When using graduated measuring spoons level the top of the spoon with a straight edged knife or spatula METRIC LIQUID MEASURING CUPS If using a graduated measuring cup place cup on a flat surface and check for accuracy at eye level 20 BEM600XL IB A12 FA indd 20 21 06 12 10 25 AM MEASURING AND WEIGHING THERMOSTAT SETTINGS ELECTRIC OVENS DESCRIPTION OF OVEN TEMPERATURES c c F 375 400 Moderately hot 200 400 If using fan forced convection ovens be sure to turn the temperature down by 15 20 Also check the recipes at the back of this book 21 BEM600XL IB A12 FA indd 21 21 06 12 10 25 AM HINTS AND TIPS HINTS AND TIPS FOR BETTER BREAD MAKING When hand shaping dough for rolls weigh each piece of dough for more Do check the ingredients and
8. chopped 1 cups 195g all purpose flour sifted 34 cup 61g cocoa powder 1 cups 330g packed brown sugar 3 large eggs lightly beaten 1 cups 200g dark chocolate chopped METHOD 1 Pre heat convection oven to 350 F 180 C Line 2 cookie sheets with parchment paper 2 Melt butter and first amount of chocolate in a small saucepan over a low heat stirring constantly until smooth Allow to cool slightly mixture should still be warm 3 Combine sifted flour cocoa powder and sugar into the bowl of the electric mixer Mix on speed 4 5 adding chocolate mixture and eggs Mix until combined scraping sides if necessary TIP If mixture starts to go up beaters increase speed 4 Stir through chopped chocolate until combined 5 Spoon rounded tablespoons of mixture onto baking trays and press down slightly Allow room for spreading 6 Cook in batches for about 20 minutes or until firm to touch Allow to cool on trays for 1 minute before transferring to a wire rack Repeat with remaining cookie dough 29 21 06 12 10 25 AM RECIPES GINGERBREAD Makes 30 40 INGREDIENTS 1 sticks 170g butter cubed cup 109g packed soft brown sugar 12 teaspoon salt 1 cup 300g Molasses 2 2 tablespoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 cups 391g all purpose flour 12 teaspoon baking soda METHOD 1 Preheat oven to 350 F 180
9. linseed and quinoa ina small bowl Add cup 125ml of the water and mix well set aside for 20 minutes 2 Inthe electric mixer bowl add salt flour sugar yeast remaining 1 cup 250ml water and soaked seeds Mix on speed 1 for about 5 minutes If necessary turn mixer off and scrape sides to lift any flour 3 Place dough ball into a lightly oiled bowl cover and rest in a warm draft free place for 30 minutes or until dough has doubled in size Turn dough out on a floured surface and punch the dough to remove excess air lightly knead 4 Preheat oven to 400 F 200 C no fan 350 F 180 C with fan and repeat step 3 5 Once doubled in size turn onto a lightly floured surface and lightly knead just enough to bring dough together BEM600XL_IB_A12_FA indd 37 Using your hands gently push the dough to make a rough rectangle about 8 x 11 Bring one long edge of the dough into the center 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 Carefully lift onto a baking sheet and cut three shallow slits in top cover with a clean tea towel and stand ina warm place for 20 minutes Bake in oven for 30 35 minutes or until golden brown and hollow when tapped on top Transfer to a wire rack to cool 37 21 06 12 10 25 AM RECIPES TURKISH GOZLEME WITH LAMB Makes
10. pavlova is in the oven get started on the sauce Place raspberries water honey lime and sugar in a small sauce pan Simmer on medium heat until raspberries start breaking apart 3 4 min BEM600XL IB A12 FA indd 35 7 Take sauce off heat Add chocolate to sauce Stir until chocolate has melted set aside until pavlova is finished Once pavlova has come out of the oven Let them rest for about 20 min Drizzle pavlova bites with sauce ROYAL ICING Makes about 2 cups INGREDIENTS 2 egg whites Pinch cream of tartar 2 4 cups 277g powdered sugar sifted METHOD 1 Combine egg whites and cream of tartar in the electric mixer bowl Beat on speed 8 until lightly beaten 2 Reduce speed to 6 and add powdered sugar a heaped spoonful at a time until well combined 3 Place icing into a piping bag and pipe Icing will harden on standing LEMON ICING For a 9 cake INGREDIENTS 3 cups 369g powdered sugar sifted 1 teaspoon grated lemon rind 2 tablespoons 2 teaspoons lemon juice 34 stick 1 tablespoon 100g butter melted METHOD 1 Place powdered sugar and lemon rind into the bowl of the electric mixer While on speed 4 5 speed pour in lemon juice and butter Mix until combined 2 Spread on cooled cake 35 21 06 12 10 25 AM RECIPES BUTTER CREAM ICING For a 9 cake INGREDIENTS 1 stick 113g butter softened 1 cups 184g powdered sugar sifted 1 2 tablespoons milk METHOD 1 Plac
11. read the evenly sized rolls recipe before starting to bake Do measure ingredients accurately weight measurements are more accurate than volume measurements SPONGING YEAST Instant active dried yeast is used in the recipes in this book however fresh or compressed yeast can be substituted Do use bread flours unless the recipe states otherwise Fresh or compressed yeast needs to be sponged fermentation started before adding to the other ingredients Do check used by dates on ingredients Do add ingredients in the order stated in the recipe To substitute use double the amount of fresh or compressed yeast for the amount of dry yeast in a recipe Do store open ingredients in airtight containers D j j o use ingredients at room temperature To sponge the yeast Place the quantity of fresh compressed yeast in the quantity of water warmed from the recipe together with 1 teaspoon sugar into a clean glass bowl stir to dissolve and cover with plastic wrap Allow to stand in a warm area around 85 F 30 C for about 30 minutes or until the mixture starts to bubble and froth This mixture should be used without delay Don t use flours that contains a protein level of less than 1196 Don t use tableware cups glasses or spoons for measuring Don t use hot water or liquids Don t use self rising flour to make yeasted bread unless the recipe states otherwise If you live in a high altitude area a
12. to the ON position The LCD shows O and the display is flashing The flashing light indicates 3 Ensure that the ON OFF switch is set in ready to operate Avoid any contact the off position with the beaters dough hooks or moveable parts Commence mixing by pressing the speed button to the desired speed required You will see the 4 Add ingredients to the mixing bowl supplied as listed in the recipe 5 Insert the power cord into a 110 120V speed on the mixer on the LCD screen power outlet between the speed buttons 6 Insert the beaters or dough hooks into 8 Always begin mixing at a lower speed the mixer head setting to prevent splattering Increase to the speed suited to the mixing task The speed setting can be adjusted during operation by pressing the or buttons Use the mixing guide as a reference 15 BEM600XL IB A12 FA indd 15 21 06 12 10 25 AM ASSEMBLY AND OPERATION 9 Occasionally stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with a spatula 10 When mixing is completed press the speed button until the LCD display O and switch the ON OFF button to the OFF position and unplug the power cord BOOST FUNCTION Pressing the BOOST button while mixing provides an extra burst of power overriding the speed setting being used Press the BOOST button and hold it down for no more than 30 seconds to avoid overheating This function can be
13. 6 INGREDIENTS 1 tablespoon olive oil 1 large brown onion finely chopped 3 cloves garlic chopped 1 lb 500g ground lamb 2 teaspoons cumin powder 1 teaspoon sweet paprika 34 cup 175ml tomato passata Salt and pepper 5oz 150g feta cheese crumbled 3 cups 100g Parmesan cheese grated 3 cups packed shredded swiss chard olive oil cooking spray lemon wedges to serve DOUGH 3 cups 476g bread flour sifted 2 teaspoons salt 2 tablespoons 2 teaspoons olive oil cup 5Oml plain yogurt 13oz 400ml lukewarm water METHOD 1 To make dough Combine flour and salt in the bowl of the electric mixer Turn mixer onto speed 1 and add oil yogurt and water Mix for 6 minutes TIP Mixture is sticky so don t be tempted to add more flour Heat oil in a large frying pan over medium heat Add the onions and garlic and cook until softened Add ground lamb and cook stirring until browned add spices and passata Cook for 10 15 minutes or until mixture is thick Allow to cool Combine cheeses and spinach set aside 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 Veinch 8mm thick rectangle Place of the spinach mixture onto one half of the dough Top with of the meat mixture Lift dough over filling to enclose and pinch to seal the edges Repeat with remaining dough and filling and place onto separate s
14. HOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Grease and line bases of 2 x 8 cake pans with baking paper 2 Sift flours and cream of tartar two times and set aside 3 Combine eggs and sugar in the bowl of the electric mixer Beat on speed 11 12 for 10 minutes or until the mixture is very thick 4 Sift flour over the egg mixture a third time Using a metal spoon carefully fold flour through egg mixture until just combined 5 Divide mixture evenly among cake pans bake in oven about 17 minutes 6 Remove cakes immediately from pans onto baking trays lined with baking paper 7 Once cool beat cream with electric mixer on speed 8 until thickened Top one sponge with warmed jam fresh strawberries and some of the whipped cream Top with second sponge Serve with remaining cream 34 BEM600XL_IB_A12_FA indd 34 CHOCOLATE CAKE Serves 10 INGREDIENTS 7oz 200g good quality dark chocolate 1 34 stick 200g butter softened 1 cup 197g bakers sugar 1 teaspoon vanilla extract 2 large eggs lightly beaten 1 cups 1879 self rising flour 74 cup cocoa powder 1 800ml cups buttermilk METHOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Grease and line base and sides of a 9 cake pan with parchment paper 2 Melt chocolate in a heatproof bowl over hot water Set aside 3 Combine butter sugar and vanilla in the bowl of the electric mixer Beat o
15. Sprinkle with remaining cinnamon sugar 9 Bake in oven for 20 minutes Serve hot 21 06 12 10 25 AM NOTES 43 BEM600XL IB A12 FA indd 43 21 06 12 10 25 AM
16. al and switch are in the OFF position and the Breville Handy Stand Mixer and the power cord is unplugged before attaching the beaters or dough hooks Turn the ON OFF switch on the hand mixer to ON position The LCD shows O and the display is flashing The flashing light indicates ready to operate Avoid any contact with the beaters dough hooks or moveable parts Do not use attachments other than those provided with the Breville Handy Stand Mixer Use only the beaters and dough hooks supplied with this mixer Do not operate this appliance continuously on heavy loads for more than 3 minutes None of the recipes in this book are considered a heavy load Handle the Breville Handy Stand Mixer and attachments with care Never place your fingers inside the mixing bowl or near the beaters or dough hooks during operation Avoid contact of moving parts Keep hands hair clothing as well as spatulas and other utensils away from moving beaters or dough hooks during operation Should an object such as a spatula or spoon fall into the bowl while mixing immediately turn the mixer stand control dial to the OFF position turn the hand mixer control switch to the off position unplug at the power outlet and remove the object 21 06 12 10 25 AM BREVILLE RECOMMENDS SAFETY FIRST Do not place hands in the mixing bowl unless the Handy Stand Mixer is disconnected from the power outlet Ensure that the control switch is in th
17. an 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 large eggs were used in the recipes Milk should be full fat unless specified Light low fat or skim milk can be used but will give texture and flavor differences Sugar granulated sugar is used to give flavor texture and color to baked products Bakers 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 flavor and texture The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as muffins 25 21 06 12 10 25 AM HINTS AND TIPS MIXING GUIDE SPEED SETTING MIXING TASK MIXTURE 1 3 Kneading Folding in Light Bread dough Scones Pastry Folding mixing of flour into cakes 4 6 Light Mixing Puddings Custards Packet cake Mixes Icings 7 9 Creaming Beating Butter and Sugar Cream Cheese Heavy Batters 10 12 Whipping Aerating Beating cream Egg Whites Meringue Settings should be used as a guide only Choice of beaters Do not use a dough hook with a beater this will damage the Mixer Speed Settings Use the mixing guide above to select a suitable mixing speed when preparing recipes Begin mixing at lowest speed then increa
18. are very safety conscious We design and manufacture consumer products with the safety of you our valued customer foremost in mind In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions IMPORTANT SAFE GUARDS CAREFULLY READ ALL INSTRUCTIONS BEFORE OPERATING THE APPLIANCE AND SAVE FOR FUTURE REFERENCE 4 Carefully read all instructions before operating the Breville Handy Stand Mixer for the first time and save for future reference Remove and safely discard any packaging material and promotional labels before using 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 stand mixer near the edge of the counter top 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 Breville Handy Stand Mixer on a sink drain board Do not place the Breville Handy Stand Mixer on or near a hot gas or electric burner or where it could touch a heated oven Always ensure the Breville Handy Stand Mixer is completely assembled before operating Follow the instructions provided in this booklet Do not operate the Breville Handy Stand Mixer with wet hands BEM600XL IB A12 FA indd 4 Ensure the control di
19. bove 2500 ft you will probably need to alter the yeast quantities in the bread recipe The higher the altitude the lower the air pressure and the faster the dough will WARM AREA FOR RISING Yeast either when sponging or in the dough requires warmth to rise rise Try reducing the yeast by 14 teaspoon If the weather is hot and humid reduce the yeast by teaspoon to avoid over rising of the dough Flour properties can alter on a seasonal or storage basis so it may be necessary to adjust the water and flour ratio If the dough is too sticky add extra flour 1 tablespoon at a time if the dough is too dry add extra water 1 teaspoon at a time A few minutes is needed for extra ingredients to be absorbed Dough with the correct amount of flour and water should foam into a smooth round ball that is damp to the touch but not sticky BEM600XL IB A12 FA indd 23 To create a warm area for dough to rise place prepared dough item in a stainless steel mixing bowl and cover with plastic wrap or a tea towel and place on top of a slightly smaller bowl of fairly warm water Ensure kitchen is warm and free of drafts Allow the dough to rise until double in size 23 21 06 12 10 25 AM HINTS AND TIPS FOR BETTER BAKING 24 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 ba
20. ce ATTACHING THE BEATERS It is important that the two dough hooks are fully inserted into their 1 Attach the beaters by pressing the TILT appropriate sockets or your Breville button and lifting the hand mixer up Handy Stand Mixer will not until it stops operate correctly 2 Insert the beaters into the correct socket as shown on the front panel of the mixer head The beaters should be inserted N CAUTION with a firm push until they click l Beaters dough hooks must be inserted into place into the correct sockets as they are not interchangeable and incorrect insertion will result in damage 12 BEM600XL IB A12 FA indd 12 21 06 12 10 25 AM ASSEMBLY AND OPERATION OPERATING YOUR BREVILLE HANDY STAND MIXER TWIN BEATER ACTION The Breville Handy Stand Mixer has 2 motors for superior and thorough mixing result One motor controls and drives the beaters while the second motor drives the bowl in the opposite direction 1 Ensure that the ON OFF switch is set in the off position and that the motor head is securely attached to the mixer stand before using 5 Insert the beaters or dough hooks into the mixer head 2 Insert the power cord into a 110 120V power outlet and turn the mixer switch to the on position 3 Press the TILT button to lift the There is a square and round beater doter head Please ensure that the correct beater is inserted in the appropriate slot there is a graphic on the under sid
21. ce onto a floured pizza tray and prick evenly with a fork 3 Spread tomato sauce over pizza base sprinkle evenly with mozzarella cheese cherry tomatoes and basil Season with salt and pepper 5 Bake for 10 15 minutes or until base is cooked and crisp and topping is golden and melted Serve topped with torn slices of basil leaves 40 BEM600XL IB A12 FA indd 40 HAM amp MUSHROOM PIZZA Makes 1 pizza INGREDIENTS Pizza dough for thin crust or one half of the dough for thicker crust l5 cup pizza sauce shredded mozzarella cheese 74 cup Gruyere cheese 1 5oz 50g ham chopped 2 5oz 70g mushrooms sliced Salt amp pepper Drizzle of balsamic vinegar to serve METHOD 1 Preheat oven to 400 F 200 C no fan 350 F 180 C with fan 2 Roll out dough ball on a lightly floured surface until pizza is to your desired thickness Place onto a floured pizza tray and prick evenly with a fork 3 Spread tomato sauce over pizza base sprinkle evenly with mozzarella and Gruyere cheese ham and mushrooms Season with salt and pepper 5 Bake for 10 15 minutes or until base is cooked and crisp and topping is golden and melted Serve with a drizzle of balsamic vinegar 21 06 12 10 25 AM RECIPES ASPARAGUS amp GOAT CHEESE PIZZA WITH TOASTED WALNUTS Makes 1 pizza INGREDIENTS Pizza dough for thin crust or one half of the dough for thicker crust 1 tablespoon extra virgin olive oil
22. ds Shape tablespoon amounts of shortbread mixture into crescent shapes Refrigerate 10 minutes 5 Bake in preheated oven for 30 minutes Cool on trays Serve dusted with powdered sugar Remember when using conventional still oven instead of convection oven with fan to increase temperature 15 20 28 BEM600XL IB A12 FA indd 28 OATMEAL COOKIES Makes approximately 25 INGREDIENTS 1 cups 195g all purpose flour 12 teaspoon baking soda teaspoon baking powder 12 teaspoon salt 14 teaspoon nutmeg 14 teaspoon cinnamon 2 sticks 226g butter room temp cubed 2 cups 440g packed brown sugar 1 teaspoon vanilla extract 2 large 60g eggs lightly beat 3 cups 255g rolled oats not instant 2 cups 290g raisins METHOD 1 Preheat oven to 350 F 180 C 2 Sift flour baking soda baking powder salt nutmeg and cinnamon into large mixing bowl 3 Place butter and sugar into mixer and mix on speed 8 Cream until butter is light and fluffy 4 Add vanilla extract and eggs one at a time to butter mixture ensuring each egg is well incorporated 5 Set mixer speed to 2 Slowly add the flour mixture to butter egg mixture just until incorporated 6 Addrolled oats and raisins to dough mixture but be careful not to over mix 7 Using loz ice cream scoop or table spoon scoop balls of dough onto ungreased cookie sheet 2 apart from each other Bake for 14 16 min until golden b
23. e OFF position and the Breville Handy Stand Mixer is unplugged from the power outlet before removing the beaters and dough hooks Ensure the motor beaters or dough hooks have completely stopped before disassembling Always remove the beaters or dough hooks from the Breville Handy Stand Mixer before cleaning Care should be taken when removing food from the bowl by ensuring the motor and the beaters or dough hooks have completely stopped before disassembling Ensure the control switch is in the OFF position and mixer is unplugged before tilting the mixer motor head into the up right position The beaters or dough hooks should be released from the mixer motor head before removing the mixer bowl Ensure the mixer motor head is locked into the horizontal closed position when not in use and before storing Always ensure the Control Switch and Dial are in the OFF position and the power cord is unplugged from the power outlet before attempting to move the appliance before assembling or disassembling the mixer when the mixer is not in use and before cleaning or storing Do not move the Breville Handy Stand Mixer while in operation The use of any accessory attachments not recommended by Breville may cause fire electrocution or injury Do not leave the mixer unattended when in use Do not place any part of the Breville Handy Stand Mixer except the spatula in the dishwasher BEM600XL IB A12 FA indd 5
24. e butter into the bowl of the electric mixer Using the mixer as a hand mixer beat on speed until pale and creamy 2 Reduce speed and gradually add powdered sugar until combined Adjust thickness of icing with milk If adding food coloring you may not need to add any milk at all CREAM CHEESE FROSTING For 9 cake INGREDIENTS 2 tablespoons 30g butter softened 4 402 125g cream cheese softened 1 teaspoon vanilla extract 1 cups 185g powdered sugar sifted METHOD l Place butter cheese and vanilla into the bowl of the electric mixer Beat on speed 7 8 for about 1 2 minutes or until well combined 2 Reduce speed to 3 and add sugar once added increase speed again until mixed well 3 Spread on cooled cake 36 BEM600XL IB A12 FA indd 36 CHOCOLATE GANACHE For a 9 cake INGREDIENTS 7oz 200g good quality dark chocolate chopped 1 cup heavy cream METHOD 1 Stir ingredients in small saucepan over a low heat until smooth Cool to spreading consistency 2 Spread on cooled cake 21 06 12 10 25 AM RECIPES QUINOA LINSEED AND CHIA BREAD Makes 1 loaf INGREDIENTS 1 tablespoon black chia seeds 1 tablespoon linseeds 2 teaspoons white quinoa 2 teaspoons red quinoa 1 2 375ml cups water 1 teaspoons salt 3 cups 453g bread bakers flour 2 teaspoons white sugar 2 teaspoons instant dried yeast White and brown quinoa extra for crust METHOD 1 Combine chia
25. e of the hand mixer to indicate which beater goes in each slot The round ended beater is inserted on the left hand side and the square ended beater is inserted on the right hand side 4 Insert the stainless steel mixing bowl by placing it on the stand and rotating it in the clockwise direction to the locking position 6 Addingredients to the mixing bowl supplied as listed in the recipe 7 Pressthe TILT button to lower the motor head down lowering in to the locking position 13 BEM600XL IB A12 FA indd 13 21 06 12 10 25 AM ASSEMBLY AND OPERATION 8 Toturn the mixer on switch the ON OFF switch to the ON position The LCD shows O and the display is flashing The flashing light indicates ready to operate Avoid any contact with the beaters dough hooks or moveable parts Commence mixing by pressing the speed button to the desired speed required You will see the speed of the mixer on the LCD screen between the speed buttons Always begin mixing at a lower speed setting to prevent splattering Increase to the speed suited to the mixing task The speed setting can be adjusted during operation by pressing the or buttons Use the mixing guide as a reference The beaters dough hooks will be released automatically DO NOT try to pull the beaters dough hooks out of 9 To operate the motor base turn the dial the sockets Use a spatula to remove to your desired setting You can choose mixture f
26. espoons of the mixture into pan and cook until golden brown on both sides Serve with fresh blueberries and maple syrup For berry pancakes pour mixture into pan top with several fresh berries before flipping over and cooking other side 32 BEM600XL IB A12 FA indd 32 GLAZED CITRUS POPPY SEED CAKE Serves 16 INGREDIENTS cup milk cup poppy seeds 2 sticks 226g butter softened 1 cups 295g bakers sugar 1 tablespoons finely grated orange rind 1 tablespoon finely grated lime rind 1 teaspoon vanilla extract 4 large eggs 2 cups 249g self rising flour Glaze 2 teaspoons orange rind cup 125ml orange juice cup 125ml lemon juice 1 cup 197g bakers sugar METHOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Grease and line and 9 cake pan 2 Combine milk and poppy seeds ina small bowl and soak for 10 minutes 3 Using the bowl of the electric mixer cream butter sugar rind and vanilla on speed 9 until light and fluffy 4 Add eggs one at a time beating well between each addition 5 Reduce to speed 3 and add flour and poppy seed mixture in two batches mix until just combined 6 Spread mixture into prepared pan and cook in oven for about 1 hour and 20 minutes or until cooked when tested with a skewer 7 Meanwhile combine the rind juices and sugar in a small saucepan Stir over a low heat until the sugar has dissolved bring to a boil sim
27. heets of baking paper Cooking one at a time Spray the top with cooking spray oil and flip up side 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 Cut into wedges and serve with lemon wedges 2 Turn mixture out onto a lightly 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 cover and rest for 20 minutes 38 BEM600XL IB A12 FA indd 38 21 06 12 10 25 AM RECIPES BASIC PIZZA DOUGH Makes enough for four 12 thin crust pizzas or two 12 thicker crust pizza INGREDIENTS 1 tablespoon instant dried yeast 1 tablespoon sugar 1 teaspoon salt 1 tablespoon olive oil 1 cup lukewarm water 3 cups 408g bread flour METHOD 1 Add yeast sugar salt olive oil and water into the bowl of the electric mixer 2 Add flour and mix on speed 1 for about 4 5 minutes 3 Turn dough onto a lightly floured surface and roll into a ball Place dough ball into a lightly oiled bowl cover and rest in a warm drought 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 Forthin crust divide dough into 4 dough balls and set aside until required 5 For th
28. hipping cream pinch of salt and eggs add eggs slowly one by one just until incorporated Try not to over mix the batter BEM600XL_IB_A12_FA indd 31 Remove crusts from refrigerator and fill each cupcake with batter almost to the top Place in oven for 20 22min rotate pan half way through cook until centers have slight jiggle Turn oven off and crack open oven door and allow cupcakes to cool This prevents cracking Remove from oven and sprinkle crumbs on tops of cupcakes Then refrigerate for at least 3 hours before serving 31 21 06 12 10 25 AM RECIPES RICOTTA PANCAKES Makes 6 to 8 INGREDIENTS 3 large eggs separated 7 oz 200g fresh ricotta cup 125ml cup milk 34 cup 93g self rising flour 1 teaspoons baking powder 2 tablespoons bakers sugar Unsalted butter for greasing Fresh berries to serve Maple syrup to serve METHOD 1 Place egg yolks ricotta and milk into the bowl of the electric mixer Beat on speed 7 until combined Reduce speed to 2 3 and add sifted flour and baking powder and mix until just combined 2 Remove beaters and hand mixer from base and wash beaters well In a separate small bowl beat egg whites on speed 10 until soft peaks form add sugar and beat until sugar has dissolved Fold egg whites through batter until just combined 3 Heata heavy base frying pan or griddle over a low to moderate heat Lightly grease with butter 4 Spoon about 2 heaped tabl
29. icker crust divide dough into 2 even dough balls and set aside until required BEM600XL_IB_A12_FA indd 39 QUICK PIZZA SAUCE Makes approximately 2 cups INGREDIENTS 1 tablespoon olive oil 1 medium size red onion diced 3 garlic cloves minced 1 280z 793g can diced tomatoes 1 tablespoon dried oregano 1 bay leaf Pinch cayenne pepper Salt and pepper to taste METHOD 1 Heat medium size sauce pan on medium heat then add olive oil 2 Add onions and cook until translucent Add garlic but be careful not to burn As soon as the garlic becomes fragrant add diced tomatoes oregano bay leaf cayenne salt and pepper Simmer for 10 15min 5 Remove sauce from heat and allow to cool 6 Place sauce in blender or use immersion blender to puree sauce If sauce is too watery after blending return to pan and cook simmer until reached desired thickness 39 21 06 12 10 25 AM RECIPES PIZZA TOPPINGS MARGHERITA PIZZA Makes 1 pizza INGREDIENTS Pizza dough for thin crust or one half of the dough for thicker crust 14 cup pizza sauce 1 cup shredded mozzarella cheese shredded 6 cherry tomatoes quartered cup basil leaves torn Plus extra for garnish 4 Bocconcini balls halved Salt amp pepper Fresh basil leaves to serve METHOD 1 Preheat oven to 400 F 200 C no fan 350 F 180 C with fan 2 Roll out dough ball on a lightly foured surface until pizza is to your desired thickness Pla
30. 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 at the end of baking time by touching the top lightly the cake will spring back if cooked A wooden skewer or toothpick can also be inserted carefully into the center of the cake if it comes out clean the cake is cooked For crisper results when baking cookies remove the baking trays from the oven and placed directly onto wire racks Move the cookies slightly away from their baked position on the trays and cool completely before removing 21 06 12 10 25 AM HINTS AND TIPS FOR CAKE AND PASTRY MAKING Flour such as cake pastry all purpose self rising and whole wheat used for cake and pastry making should be lower in protein gluten than flour used for bread making Cake and Pastry flour have a lower protein gluten content and give baked products such as cakes muffins pastries scones and pancakes a softer texture All purpose flour is often used as a general purpose flour however is not recommended for bread making Self rising flour is a blend of all purpose flour and raising agents such as baking powder Self rising flour can be used i
31. king 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 convection oven reduce the temperatures in the recipes by 15 20 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 baking sheets and cake pans with an oil spray and line with parchment 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 BEM600XL IB A12 FA indd 24 Eggs should be at room temperature to give better volume when whipping Break eggs individually into another container before adding to other
32. mer for 2 minutes 8 Turn cake out on to a wire rack with a baking tray underneath Using a wooden skewer poke several holes into the cake then pour the hot syrup over the hot cake 21 06 12 10 25 AM RECIPES BANANA CAKE WITH LEMON ICING Serves 1O INGREDIENTS 1 34 sticks 200g butter room temperature 1 cups 295g bakers sugar 2 large eggs 1 cups approx large very ripe mashed bananas 1 teaspoon vanilla extract 2 4 cups 280g self rising flour 1 teaspoon ground cinnamon cup 125ml buttermilk METHOD 1 Preheat oven to 350 F 180 C no fan 325 F 160 C with fan Grease and line base and sides of a 9 cake pan 2 Combine butter and sugar in the bowl of the electric mixer and beat on speed 9 until well combined Add eggs one at a time beating well between each addition Add bananas and vanilla and mix well 3 Reduce speed 2 3 and add sifted dry ingredients and buttermilk in two batches mix until just combined 4 Spoon mixture into prepared pan and bake for about 60 minutes or until cooked when tested with a skewer 5 Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely Serve with Lemon Icing BEM600XL_IB_A12_FA indd 33 MOIST CARROT CAKE WITH CREAM CHEESE FROSTING Serves 10 INGREDIENTS 2 sticks 226g butter softened 1 cups 295g bakers sugar 3 large eggs 2 cups 249g self raising flour 2 teaspoons ground cinnamon
33. n recipes to replace all purpose flour and baking powder To make 1 cup self rising flour sift together 1 cup all purpose flour and 2 teaspoons baking powder Care should be taken when using self rising flour as a substitute in recipes as not all recipes have the same proportions of baking powder and baking powder loses it s leavening rising power over time Whole wheat flour contains more parts of the whole wheat grain flour bran and wheat germ and can be used in muffins breads and pie dough 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 Rice flour is derived from rice and is used to give a finer texture in baked products such as shortbread cookies Baking powder is a mixture of cream of tartar and baking soda and is used as a leavening agent in baking Baking soda is used as a leavening agent in baked goods When using baking soda in a recipe the product must be baked at once and not stored for later or the leavening power will be lost and the product may not rise BEM600XL IB A12 FA indd 25 FATS IN BAKING Butter will give particular flavor and soft texture to baked products When using butter in baking recipes it is best to use unsalted butter as salted butters vary in their salt content and may change the consistency and taste of your baked good Margarine c
34. n speed 9 until light and fluffy Add eggs one and at time beat until combined Add melted chocolate and mix until combined 4 Reduce speed to 2 3 and add sifted dry ingredients and buttermilk in two batches Spoon mixture into prepared pan and bake for about 1 hour and 10 minutes or until cooked when tested with a wooden skewer 5 Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely Serve cake with chocolate ganache 21 06 12 10 25 AM RECIPES PAVLOVA BITES WITH CHOCOLATE RASPBERRY SAUCE INGREDIENTS 3 large eggs whites room temperature 74 teaspoon cream of tarter Pinch kosher salt 34 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon bourbon whiskey 3 tablespoons cocoa nibs RASPBERRY SAUCE 1 cup raspberries fresh or frozen l5 cup water 2 Tablespoons honey 12 lime juice l4 cup sugar 2 oz semi sweet chocolate chips METHOD 1 Pre heat oven to 300 2 Place egg whites cream of tarter and salt in BEM600XL mixing bowl Whisk at 5 speed until soft peaks are reached about 4 5min 3 Turn speed to 6 and slowly add sugar to bowl until firm peaks are reached about 3 4 min 4 Add vanilla bourbon and cocoa nibs just until incorporated 5 Use a parchment lined sheet tray and drop 1 heaping tablespoon of mixture 2 apart from each other on tray About 8 should fit on a tray Place in oven for 45 55 min until surface is dry 6 While the
35. nd pizza doughs one motor that drives the mixer bowl for Spatula not shown better control and performance on any task even under heavy loads D 12 Speeds LCD Display Shows you the speed 1 12 plus boost 12 E Timer LCD Display Has a count up timer which displays how long you have been mixing F Hand Mixer Easily remove the head for a convenient compact hand mixer G Beaters Dough Hooks Release Button For creaming and beating H Tilt Back Button Allows the hand mixer to be tilted out of the mixer bowl I Hand Mixer Release Button J Mixer Sand Bench mixer K Motorized Bowl Spins the bowl against the beating action to get through even the thickest mix L Twin Beater Action Spring loaded soft tipped to get you closer to the bowl for increased volume not dishwasher safe M Boost Button For a burst of power BEM600XL_IB_A12_FA indd 9 21 06 12 10 25 AM ASSEMBLY AND OPERATION ot your Breville Product ASSEMBLY AND OPERATION OPERATING YOUR HANDY STAND MIXER BEFORE FIRST USE Machine Preparation Remove and discard all labeling and packaging materials attached to your mixer Ensure that you have removed all parts and accessories before discarding the packaging Clean parts and accessories using warm water and a gentle dish washing liquid and rinse well Ensure that the stainless steel bowl dough hooks and beaters are washed in warm soapy water When first using y
36. nly Do not use this appliance for other than its intended use Do not use in moving vehicles or boats Do not use outdoors Misuse may cause injury Always turn the appliance to the OFF position and unplug at the power outlet when the appliance is not in use Before cleaning always turn the appliance to the OFF position unplug at the power outlet and allow all parts to cool Do not place this appliance on or near a hot source such as hot plate oven or heaters Position the appliance at a minimum distance of 10 inches away from walls curtains and other heat or steam sensitive materials and provide adequate space above and on all sides for air circulation This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug will fit in a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not modify the plug in any way It is a safety precaution to prevent personal injury or property damage resulting from pulling tripping or becoming entangled with a longer cord Do not allow children to use or be near this appliance without close adult supervision Longer detachable power strips or extension cords are not recommended but may be used if care is exercised If an extension cord is used 1 the marked electrical rating of the cord set or extension cord should be at
37. ointed knife cut circles from the tops of the muffins about from the edge and down into cakes Spoon with whipped cream and replace tops dusted with icing sugar TIP If using frozen raspberries thaw first on paper towels 21 06 12 10 25 AM RECIPES OREO CHEESECAKE CUPCAKES Makes 24 cupcakes INGREDIENTS 1 packages 58 cookies Oreo cookies 2 sticks 226g butter cubed 2 x 80z packages 453g cream cheese cubed 1 cup 200g sugar 1 teaspoon pure vanilla extract 4 large 60g eggs lightly beaten cup 125ml heavy whipping cream Pinch sea salt Allingredients room temperature METHOD 1 Preheat Oven to 275 F 135 C 2 Place all Oreo cookies into food processer and process until you have reached fine crumbs 3 Remove of the crumbs and reserve for later use Place cubed butter into food processor with remaining crumbs and process just until you have reached a dough consistency 4 Line cupcake pan with cupcake papers and distribute the Oreo dough evenly into each of the cupcake papers about 1 tablespoon each Press the dough down onto the bottom of each of the papers making sure the bottoms are covered evenly thick as this will be the crust of each cupcake Refrigerate while mixing other ingredients 5 Place cream cheese sugar vanilla extract and 2 tablespoon of Oreo cookie crumbs into mixer and mix on speed 8 until smooth 6 Reduce mixer speed to 3 and add heavy w
38. our Breville Handy Stand Mixer you may notice an odor coming from the motor This is normal and will dissipate with use BEM600XL IB A12 FA indd 11 ASSEMBLING THE HANDY STAND MIXER 1 Place the mixer on a level dry surface such as a bench top Ensure that both the hand mixer mixer head and the bowl motor dial is in the off position 2 Attach the mixer head to the mixer stand by aligning the two 2 pins in the top of the stand with the two 2 slots located in the base of the hand mixer Allow the hand mixer to slot into place You will hear a locking noise which indicates that the hand mixer is in place Make sure that the hand mixer is securely attached to the stand before using 11 21 06 12 10 25 AM ASSEMBLY AND OPERATION ATTACHING THE BOWL 1 The stainless steel bowl can now be It is important that the two beaters are attached to the mixer stand Place the fully inserted into their appropriate bowl into the turntable and turning it to sockets or your Breville Handy Stand the RIGHT clockwise until it locks into Mixer will not operate correctly place Product graphic on the stand will show this ATTACHING THE DOUGH HOOKS 1 Attach the dough hooks by pressing the TILT button and lifting the motor head until it stops 2 Insert the dough hooks into the correct socket as shown on the underside of the mixer head The dough hooks should be inserted with a firm push until they click into pla
39. rom the beaters dough hooks from OFF LOW or HIGH 10 Occasionally stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with a spatula 11 When mixing is completed press the speed button until the LCD displays O and switch the ON OFF button to the OFF position 12 Unplug the power cord 13 Press the TILT button and tilt motor head back on the mixer stand 14 Remove the beaters dough hooks by pressing the eject button on the front panel of the mixer head while grasping the shaft of the beaters 14 BEM600XL_IB_A12_FA indd 14 21 06 12 10 25 AM ASSEMBLY AND OPERATION USING THE HAND MIXER The hand mixer can be used on its own There is a square and round beater not on the stand for smaller quantities of Please ensure that the correct beater is ingredients or quick light tasks that need to inserted in the appropriate slot there be mixed To use the hand mixer without the is a graphic on the mixer to indicate stand please follow the below instructions which beater goes in each slot The 1 Press the TILT button and tilt motor round ended beater is inserted on the left hand side and the square ended beater is inserted on the right 2 Onthe inner side of the stand is a hand side mixer head release button Press this to remove the mixer head from the stand head back on the mixer stand 7 Toturn the mixer on switch the ON OFF switch
40. rown remove from oven and let cool on tray for 1 minute then transfer to cooling rack 21 06 12 10 25 AM RECIPES RED HOT CHOCOLATE CHIP COOKIES INGREDIENTS 2 4 cups 293g all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon allspice 1 tablespoon Ancho chili powder 1 teaspoon cayenne pepper 2 sticks 226g butter cubed at room temperature 2 cup 100g granulated sugar 1 cup 220g packed brown sugar 1 teaspoon pure vanilla extract 2 large 60g eggs 1 cups 228g chocolate chunks METHOD 1 Preheat oven to 375 F 190 C 2 Inasmall mixing bowl sift together flour baking soda salt allspice ancho chili powder and cayenne pepper 3 Place butter sugar brown sugar and vanilla extract into hand stand mixer bowl and beat on speed 7 until light and fluffy 4 Add eggs to mixture one at a time and beat until well incorporated 5 Reduce mixer speed to 3 and slowly add flour mixture to butter mixture and mix only until incorporated Be careful not to over mix 6 Turn mixer off and remove bowl 7 Stirin the chocolate chunks by hand with a spatula 8 Use loz ice cream scoop or table spoon to scoop balls of cookie dough onto ungreased baking sheet 9 Bake for 9 10 min Remove from oven and let cool on wire rack for 5 min BEM600XL_IB_A12_FA indd 29 TRIPLE CHOC COOKIES Makes approximately 35 INGREDIENTS 1 2 Sticks 170g butter cubed 1 cup 150g dark chocolate
41. se to higher speed to prevent splattering Bowl Speed Use the low bowl speed for speeds 1 6 and the high bowl speed for speeds 6 12 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 beaters and bowl are completely clean and dry before use a small amount of fat and egg yolk will affect whipping performance Bread dough Add liquid ingredients to the dry ingredients Use speed 1 to knead ingredients into a dough ball DO NOT place hands near dough hook when mixer is operating 26 BEM600XL IB A12 FA indd 26 21 06 12 10 25 AM RECIPES BEM600XL IB A12 FA indd 27 21 06 12 10 25 AM RECIPES ALMOND SHORTBREAD CRESCENTS Makes about 30 INGREDIENTS 2 sticks 226g butter softened 12 cup 98g bakers sugar 2 4 cups 293g all purpose flour 1 cup sliced almonds Powdered sugar for dusting METHOD 1 Preheat convection oven to 300 F 150 C Line two baking trays with baking paper 2 Combine butter and sugar in the bowl of the electric mixer Beat on speed 10 for 8 10 minutes or until very thick and creamy 3 Reduce to speed 2 and gradually add flour Mix until well combined When adding the flour if the mixture starts to go up the beaters increase speed 4 Remove bowl and stir through almon
42. t the spatula in the dishwasher 18 BEM600XL IB A12 FA indd 18 Do not use abrasive scouring pads or cleaners when cleaning the mixer bowl beaters or dough hooks as these may scratch the surface Also ensure that the mixing bowl beaters or dough hooks are not soaked in water for extended periods of time i e for several hours or over night as this may damage the metal finish Do not wash or soak the mixer stand in water or other liquid Clean with a damp cloth and dry thoroughly Do not allow water or any liquid to enter the gear system as damage may result A CAUTION Never immerse the Hand Mixer mixer stand power cord or plug in water or any other liquid STORAGE Your Breville Handy Stand Mixer should be kept in a convenient position on your kitchen counter top or in an accessible cupboard Always unplug your Breville Handy Stand Mixer from the power outlet before storing Place the bowl into the locking position on the stand Place the beaters and dough hooks inside the mixer bowl and lower the head into the horizontal position 21 06 12 10 25 AM MEASURING AND WEIGHING MEASURING AND WEIGHING Care should be taken when weighing and aU NOTE measuring ingredients to achieve accuracy and consistency Recipes in this instruction In general water weighs the same in book have been developed using Imperial grams as it measures in milliliters and Metric weights and measurements
43. th fan Grease a cup capacity muffin tray 2 Combine yeast milk and sugar in a bowl stir to combine Allow to sitin a warm place for 5 minutes or until frothy 3 Combine flour cinnamon salt eggs and yeast mixture into the bowl of the electric mixer Using the dough hooks mix on speed 1 until almost combined Add the butter in a few cubes in ata time until mixed through approx 3 4 minutes 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 floured surface and lightly knead until combined Place in a floured bowl cover with plastic wrap and allow to rest in a warm place for about 45 minutes or until doubled in size 42 BEM600XL IB A12 FA indd 42 5 Meanwhile to make cinnamon sugar combine the sugars and cinnamon and set aside 6 Oncerested place dough onto a floured surface and roll out to rectangle shape approximately 9 5 X 18 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 If the dough is sticking as you are trying to roll it use a spatula or flat knife to lift it off counter top 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
44. used with the hand mixer and the Handy Stand Mixer Always turn the Breville Handy Stand Mixer OFF if you need to scrape the bowl during use Then continue mixing N CAUTION Avoid contact with beaters dough hooks during operation Keep hands hair clothing spatula and other utensils away from the beaters dough hooks to prevent injury or damage to the mixer 16 BEM600XL IB A12 FA indd 16 21 06 12 10 25 AM CARE CLEANING AND STORAGE CARE CLEANING AND STORAGE CARE CLEANING AND STORING 1 Always ensure that the control switches are in the OFF position Then remove the power cord from the power outlet 2 Eject the beaters dough hooks from the mixer 3 To remove the hand mixer from the stand before cleaning press the TILT button to tilt the mixer head to the up position Press the PUSH TO RELEASE MIXER button to remove the mixer head from the stand 4 Remove the mixing bowl from stand then wipe the hand mixer and mixer stand area with a soft damp cloth then dry thoroughly 5 Wipe any access food particles from the power cord 6 Wash the beaters mixer bowl spatula and dough hooks in warm soapy water with a soft clean cloth Rinse and dry thoroughly The spatula may also be washed in the dishwasher 7 Do not allow the mixer beaters or dough hooks to soak in water for an extended period of time as they may damage the metal finish 8 Do not place any part of the mixer excep
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