Instruction/ maintenance manual of the product ABN77000085549 Breville
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W izz Mix Plus INSTRUC TIONS FOR USE AND RECIPE BOOK Model EM6 Br eville is a r egister ed trademark of Br evill e Holdings Pty . Limited ABN 77 000 085 549 © Copyright.
P age Br eville Recommends Saf ety First 4 Know your Br eville Wizz Mix Plus 5 Assembl y and Operating Y our Br eville Wizz Mix Plus 6 Automatic Mixer Bowl Rot ation 8 Using your Wizz Mix Plus as a Ha.
4 5 • • To protect against el ectric shock do not immerse cor d, plug or mixer body in water or any other liquid. • • Always use the applianc e on a dry, l ev el surf ace. • • P osition your mix er away from the edge of the bench top as it may move slightl y during use.
AT TA CHING THE BEA TERS/ DOUGH HOOKS 1. Place the Wizz Mix Plus st and on a level, dry surfac e, such as a bench top. Ensure the mixer st and arm is in the horizontal position. 2. Attach the beaters t o the mixer befor e it is placed onto the mix er stand.
ASSEMBL Y AND OPERA TION c ont’d 8 BEFORE FIRST USE Befor e using your Br eville Wizz Mix Plus f or the first time, wash the beater s in warm soapy water with a soft cloth. Rinse and dry thor oughly . They may be washed in a dishwasher . CLEANING AFTER USE 1.
MEASURING UP Metric W eighing Scales F or greates t accuracy and best r esults, a set of metric weighing scal es should be used. Ta re (zero) the sc ales with the container in position then spoon ingr edients in until desir ed weight is achieved.
MIXING GUIDE cont’d EGGS 12 SOUFFLE FRENCH OMELETTE WITH HAM & HERBED CHEESE Serves 4 2 tabl espoons butter 120g sliced ham, thinl y sliced 2 tabl espoons finely snipped chives 1 tabl espoon cho.
SPICY PIKELETS Makes 12 1 cup plain flour 2 teaspoons baking powder 1 ⁄ 4 t abl espoon brown sugar 1 teaspoon gr ound ginger 1 ⁄ 2 t easpoon cinnamon 1 ⁄ 4 t easpoon mixed spic es 2 eggs, lightly beaten 1 tabl espoon honey 1 cup milk 45g butter, melted 1.
CRUMPETS Makes appr oximatel y 8 2 cups plain flour 1 tabl espoon baking powder 3 ⁄ 4 t easpoon salt 1 ⁄ 2 t abl espoon sugar 3 ⁄ 4 c ap warm water 3 ⁄ 4 cup milk, warmed 1 teaspoon dried yeast 1. Sift flour, baking powder, salt and sugar into the glass mixing bowl.
SWEET P ASTRY 125g butter 2 tabl espoons castor sugar 1 egg, separated 1 ⁄ 4 cup custar d powder 1 ⁄ 4 cup cornfl our 3 ⁄ 4 cup plain flour 3 ⁄ 4 cup self-raising flour 2 tabl espoons lemon juice 1 tabl espoon iced water 1. Cr eam butter and sugar on speed 5 until fully then gr adually add egg until w ell combined.
WHOLEMEAL SCONES 50g butter 2 tabl espoons honey 1 1 ⁄ 2 cups plain self-raising flour 1 1 ⁄ 2 cups wholemeal self-raising flour 1 ⁄ 2 t easpoon mixed spic e 1 teaspoon cinnamon 3 ⁄ 4 cup milk milk for glazing 1. Cr eam butter and honey on speed 2.
APPLE AND CINNAMON TEACAKE 180g butter 1 ⁄ 2 cup light br own sugar 2 teaspoons grated l emon ring 4 eggs 1 1 ⁄ 4 cups self-raising flour 1 teaspoon cinnamon 1 ⁄ 2 cup milk 2 apples, peel ed, cor ed and sliced 2 tabl espoons sugar 2 teaspoons cinnamon 1.
BASIC BUTTER CAKE 125g butter, softened 3 ⁄ 4 cup castor sugar 1 ⁄ 2 t easpoon vanilla es sence 2 eggs 2 cups self-raising flour 1 ⁄ 2 cup milk 1 quantity vanilla icing 1. Cr eam butter and sugar until light and fluffy on speed 4. 2. Add vanilla then graduall y add eggs one at a time, beating well after each addition until well combined.
BASIC WHITE BREAD 230ml water 1 tabl espoon sunflower oil 1 teaspoon salt 1 tabl espoon sugar 350g / 2 1 ⁄ 3 cups br ead flour 1 teaspoon br ead improv er 1 tabl espoon milk powder 1 1 ⁄ 4 t easpoons T andaco yeast 1. Place the water, oil, and then all the dry ingr edients into the glass mixing bowl.
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