User manual BREVILLE EM3

[. . . ] INSTRUCTIONS FOR USE AND RECIPE BOOK Wizz Mix Model EM3 CONTENTS 2 Breville Recommends Safety First Know your Breville Wizz Mix Care and Cleaning Mixing Guide Recipes Cakes Eggs Batters scones Tea cakes Assembly and Operating Your Breville Wizz Mix Page 4 5 6 8 9 10 10 11 13 15 17 Congratulations on your purchase of your new Breville Wizz Mix Wizz Mix 4 · To protect against electric shock do not immerse cord, plug or mixer body in water or any other liquid. · Handle your mixer and attachments with care. Never place your fingers inside a mixing bowl or near beaters during use. · Keep hands, hair, clothing, as well as spatulas and other utensils away from moving beaters during operation. [. . . ] Tare (zero) the scales with the container in position then spoon ingredients in until desired weight is achieved. In general, water weighs the same in grams as it measures in millilitres; therefore greater accuracy is obtained by weighing. Metric Measuring Cups and Spoons When using the graduated METRIC measuring cups, it is important to spoon or scoop the dry ingredients loosely into the required cup. Do not tap the cup on the bench, or pack the ingredients into the cup UNLESS otherwise directed. When using graduated metric measuring spoons, level top of spoon with a straight edged knife or spatula. MIXING GUIDE MIXING TASK Light Mixing Folding in / Light blending Creaming / Beating Whipping / Aerating Folding in / Light blending FOR DO NOT USE TABLEWARE SPOONS OR CUPS. Scones, pastry, quick tea cakes, bread dough Biscuit dough Sauces, puddings, custards, Icings, packet mixes Beating cream, egg whites / meringues, marshmallow Butter and sugar, cream cheese, heavy batters Metric Liquid Measuring Jugs When measuring liquids use a graduated metric measuring cup. Place jug on a flat surface, check for accuracy at eye level. ALWAYS USE A STANDARD METRIC LIQUID MEASURING JUG. 9 10 1. Beat egg yolk mixture on speed 2 until combined. 1 1 2. Saute the ham, chives, parsley and tomato for 2 minutes. Combine egg yolks, milk, mustard and salt in small bowl. Turn omelette in half and sprinkle with grated cheese. Slice into four large slices and serve with salad. Separately beat egg whites on speed 5 until soft peaks form and whites are light and fluffy. Fold egg whites through combined egg yolk mixture; lightly heat frypan to a medium heat. Pour egg mixture evenly into frypan and cook until omelette puffs up and base of omelette is golden and crisp. SOUFFLE FRENCH OMELETTE WITH HAM & HERBED CHEESE Serves 4 2 tablespoons butter 120g sliced ham, thinly sliced 2 tablespoons finely snipped chives 1 tablespoon chopped parsley 1 medium tomato 4 eggs, separated 2 tablespoons milk 1 teaspoon mild English mustard /4 teaspoon salt /2 cup grated tasty cheese EGGS Serves 2 4 eggs 1 /2 cup thickened cream freshly ground black pepper 2 tablespoons butter 150g smoked salmon, roughly chopped 2 tablespoons finely snipped chives Sprinkle with chives and serve. 1. Place eggs and cream into a small bowl, beat on speed 2 until light and fluffy. Pour eggs into hot pan, stir until mixture has thickened slightly. 3. Stir through chopped salmon; cover with lid until eggs are firm, light and fluffy. FLUFFY SMOKED SALMON CREAMED EGGS Makes 12 1 cup plain flour 2 teaspoons baking powder 1 /4 tablespoon brown sugar 1 teaspoon ground ginger 1 /2 teaspoon cinnamon 1 /4 teaspoon mixed spices 2 eggs, lightly beaten 1 tablespoon honey 1 cup milk 45g butter, melted 1. Sift flour, baking powder, sugar and spices into a mixing bowl. Turn mixer onto speed 2; gradually add eggs, honey, milk and butter. Allow mixture to stand for 5 minutes. 3. Beat on speed 3 until a creamy consistency is formed or ingredients are smooth. Drop 6 level tablespoons of mixture about 4cm apart in a greased frying pan. SPICY PIKELETS BATTERS CREPES 6. Cook on a medium heat until golden and bubbles appear in pikelets, turn and cook until golden. Makes 10 ­ 12 1 1/2 cups plain flour pinch salt 1 teaspoon vanilla essence 3 eggs, lightly beaten 1 1/4 cups milk 2 tablespoons butter, melted 1 tablespoon oil (greasing) Serve with lemon juice and castor/icing sugar. 1. [. . . ] Using the dough hooks start to mix the dough using speed 1, mix for 1 minute. Remove the dough and place onto a floured surface to knead. Place the dough into a lightly greased bowl, cover with plastic wrap and place in a warm position until the dough has doubled in size. Remove the dough and knead to de-gas the dough, place into a lightly greased 23cm ( 12cm loaf pan. [. . . ]