User manual BREVILLE EM3

[. . . ] · Regularly inspect the supply cord, plug and actual appliance for any damage. If found damaged in any way, immediately cease use of the appliance and return the entire appliance to the nearest authorised Breville service centre for examination, replacement or repair. · The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. [. . . ] This is normal and will dissipate as the motor is run in. STORAGE Always unplug the Wizz Mix from the power outlet before storage. The packing carton supplied with this product is an ideal storage box. 4. Wipe any excess food particles from the power cord. Do not use abrasive scouring pads or cleaners when cleaning the beaters as these may scratch the beater surface. Also ensure that the beaters are not soaked in water for extended periods of time ie. For several hours or overnight, as this may damage the metal finish. MEASURING UP SPEED SETTING 1 2 3 4 5 Metric Weighing Scales For greatest accuracy and best results, a set of metric weighing scales should be used. 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. 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. 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. Pour sufficient batter into pan to cover evenly, but not too thick. 4. Crepes cook quickly; overcooking causes crepes to toughen. 11 Makes approximately 10 waffles 3 eggs, separated 1 1/2 cups milk 2 1/4 cups plain flour, sifted 2 1/4 teaspoons baking powder 1 cup castor sugar 90g butter, melted 1 1. Beat egg yolks and milk lightly on speed 1 until well combined. 12 2. [. . . ] Add vanilla then gradually add eggs one at a time, beating well after each addition until well combined. Lightly fold flour and milk alternatively into prepared mixture to form a smooth consistency. 4. Combine butter, icing sugar, vanilla and milk in a small mixing bowl. BASIC BUTTER CAKE CAKES 4 eggs, separated 3 /4 cup castor sugar 1 cup self-raising flour, sifted 50g melted chocolate 3 tablespoons water FILLING 300ml thickened cream /2 teaspoon cocoa 2 teaspoons honey 1 1. Place egg whites in small mixing bowl, beat until soft peaks for on speed 5. [. . . ]