User manual BREVILLE BEM200

[. . . ] WizzTM Electronic Mixer Instructions and Recipes to suit all BEM200 models Contents Page Introduction Breville recommends safety first Know your Breville WizzTM Electronic Mixer Assembly and operation of your Breville WizzTM Electronic Mixer Care, cleaning and storing Measuring and weighing Mixing guide Recipes Notes 3 4 6 7 10 12 13 R1 IBC 2 Congratulations on the purchase of your new Breville WizzTM Electronic Mixer 3 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 youR BRevIlle WIZZTM eleCtRoNIC mIxeR · Carefully read all instructions before operating the appliance and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the appliance for the first time. [. . . ] Use as required. CHoux paStRy Makes 20 small puffs or 12 eclairs 100g butter 1¼ cups water 1 cup plain flour 3 x 60g eggs, lightly beaten 1. Continue stirring over medium heat until dough forms and leaves the side of the saucepan. Place large mixing bowl onto mixer and using Speed 3 add eggs one at a time and continue mixing until pastry is shiny and glossy. Use immediately for Chocolate Eclairs or Cream Puffs. R8 pastry RougH puff paStRy 100g butter, chopped in 4 portions 1 x 60g egg yolk 1 cup plain flour ½ teaspoon baking powder 1 tablespoon lemon juice 2 tablespoons water 1. Cream 25g of the butter on Speed 3 until smooth, add egg and beat until well combined. Knead dough on a lightly floured board and roll into a rectangle 1cm thick. With the narrow end of the rectangle facing, dot two-thirds of the pastry with 25g of the butter. Roll this buttered pastry again into a rectangle 1cm thick and repeat Step 4. Repeat the rolling and folding with the remaining portions of butter and once without, refrigerating as required. Roll to shape and size, cover with plastic warp and store in the refrigerator. Use as required. R9 Scones plaIN SCoNeS Makes 12 50g butter, chopped 2 cups self raising flour ¼ teaspoon salt 1 cup/250ml milk Extra milk, for glazing pumpKIN SCoNeS Makes 12 60g, butter chopped 2 tablespoons sugar 1 x 60g egg 1 cup mashed cooked pumpkin, well drained, cooled 2 cups self raising flour 1 teaspoon cinnamon ¼ teaspoon salt ¼ cup milk 1. Using Speed 3 gradually add the flour and milk alternatively until a soft dough forms. (Stop the mixer, raise and lower the beaters when necessary to assist with the mixing). Turn dough onto a lightly floured board, knead lightly and press or roll dough to desired thickness. Cut scone shapes in dough by using a sharp edged scone cutter or knife dipped in flour. For straight-sided well-risen scones, cut straight down with the scone cutter, do not twist. Place scones close together onto a lightly greased or baking paper lined lamington pan or oven tray. Bake in a hot oven 200ºC for 10 ­ 15 minutes or until cooked and golden. Using Speed 3, add sugar and egg, mix until well combined, then gradually add pumpkin 3. Using Speed 1, gradually add the spiced flour and milk alternately until a soft dough forms. (Stop the mixer and raise and lower the beaters when necessary to assist with the mixing). Turn dough onto a lightly floured board, knead lightly and press or roll dough to desired thickness. [. . . ] Using Speed 3, gradually add dry ingredients and chocolate chips, mix until well combined. Place balls 4cm apart on a lightly greased or baking paper lined baking tray. Bake in a moderately hot oven 180ºC for 15-20 minutes or until crisp and golden brown. Remove from oven, set aside to crispen, transfer to rack to cool completely. 1. [. . . ]