User manual BREVILLE BEM400S

[. . . ] Wizz Mix Professional TM Planetary mixing action for professional results Instructions BEM400 BEM400S Contents Page Introduction Breville recommends safety first Know your Breville Wizz Mix Professional Assembly and operation of your Breville Wizz Mix Professional Care, cleaning and storage Measuring and weighing Cooking information Hints and tips The vital ingredients ­ bread The vital ingredients ­ cake and pastry Recipes 3 4 6 7 10 11 12 13 15 18 R3 Congratulations on the purchase of your new Breville Wizz Mix Professional 2 Breville recommends safety first We at Breville 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 safeguards for all electrical appliances · Fully unwind the cord before use. · Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted. [. . . ] Mix for 1 minute until a dough ball starts to form. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size. Remove the risen dough from the bowl and knead again on a lightly floured surface. Roll out the dough to a 20cm x 30cm rectangle. Combine sugar and cinnamon and sprinkle evenly, together with sultanas and walnuts, over the butter leaving a 2cm border. Roll the dough up from the long side, as for a Swiss Roll. 12 8. Cut into 12 slices and place cut side up into 2 lightly greased deep 22cm round cake pans. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 30 minutes or until buns have risen slightly. Bake in a preheated oven at 200ºC for 30-35 minutes or until cooked and golden brown. Remove from cake pans and cool on wire racks. When cool, drizzle with vanilla bun glaze. Focaccia 3 cups (450g) bread flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons Tandaco yeast 2 tablespoons olive oil 1 cup (250ml) water Topping: 2 tablespoons olive oil 1 tablespoon rock salt 2 tablespoons black olives, sliced 1. Assemble Mixer using dough hook. 2-4 Calzonne 2 cups (300g) bread flour 1 cup (150g) wholemeal plain flour 1 teaspoon salt 2 teaspoons Tandaco yeast 2 tablespoons olive oil 1 cup (250ml) water 2-4 Vanilla bun glaze 1 /2 cup icing sugar, sifted 1 /2 teaspoon vanilla essence 2 tablespoons warm milk 1. Combine ingredients into a small mixing bowl and stir until smooth and thin enough to drizzle over buns. 2. Place flour, salt, sugar and yeast into the mixing bowl. Using speed 1-2, slowly add the oil then the water to the dry ingredients. Mix for 1 minute until a dough ball starts to form. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size. Remove the risen dough from the bowl and knead again on a lightly floured surface. Press the dough into a lightly greased 20cm x 30cm lamington pan. Cover loosely with lightly greased plastic wrap and leave to stand in a warm area for 20-30 minutes or until doubled in size. [. . . ] Mix for 30 seconds until a dough ball starts to form. Add sultanas and mixed peel and mix for another 30 seconds. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or until doubled in size. [. . . ]