Breville BEM400 User Manual

Instructions & Recipes to suit all BEM400 models

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Contents

	Page
Introduction	3
Breville recommends safety first	4
Know your Breville Wizz™ Mix Professional	6
Assembly and operation of your
Breville Wizz™ Mix Professional	7
Care, cleaning and storage	10
Measuring and weighing	11
Cooking information	12
Hints and tips	13
The vital ingredients — bread	15
The vital ingredients — cake and pastry	18
Recipes	R3

Congratulations

on the purchase of your new Breville Wizz™ Mix Professional

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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 Wizz™ Mix Professional

•Carefully read all instructions before operating and save for future reference.

•Remove any packaging material and promotional stickers before using the Wizz™ Mix Professional for the first time.

•Do not place the Wizz™ Mix Professional near the edge of a bench or table during operation. Ensure the surface is level, clean and free of water, flour, etc. Vibration during operation may cause the appliance to move.

•Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.

•Use only the beater, dough hook or whisk supplied with the Wizz™ Mix Professional.

•Never operate the mixer whilst the mixer head is in the raised position.

•Ensure the speed Control Dial is in the ‘0 – Stand By’ position and the mixer is switched off and unplugged from the power outlet before attaching the beater, dough hook or whisk.

•Do not operate the appliance continuously on heavy loads for more than 3 minutes. None of the recipes in this book are considered a heavy load.

•Handle the mixer and attachments with care. Never place your fingers inside the mixing bowl or near the beater, dough hook or whisk during operation.

•Keep hands, hair, clothing, as well as, spatulas and other utensils away from moving beater, dough hook or whisk during operation.

•Should an object such as a spoon or spatula fall into the bowl while mixing, immediately ensure the speed Control Dial is in the ‘0 – Stand By’ position, turn the Wizz™ Mix Professional off, unplug at the power outlet and remove the object.

•Do not place hands in the mixing bowl unless the appliance is disconnected from the power outlet. Ensure the speed Control Dial is in the ‘0 – Stand By’ position, the mixer is switched off and unplugged from the power outlet before removing the beater, dough hook or whisk.

•Ensure the motor and beater, dough hook or whisk has completely stopped before disassembling.

•Always remove the beater, dough hook or whisk from the mixer before cleaning.

•Ensure the Mixer motor head is locked into the horizontal (closed) position when not in use and before storing.

•Always ensure the speed control dial is in the ‘0 – Stand By’ position, the power is switched off

at the power outlet and the cord is unplugged from the power outlet before attempting to move the appliance, when the mixer is not in use and before cleaning or storing.

•Do not use the mixer on metal surfaces, for example a sink drain board.

•To protect against electric shock do not immerse cord, plug or mixer in water or any other liquid.

•Do not move the mixer whilst in operation.

•Do not leave the mixer unattended when in use.

•Keep the appliance clean. Follow the cleaning instructions provided in this book.

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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.

•The appliance is not intended for use by young children or infirm persons without supervision.

•Young children should be supervised to ensure that they do not play with the appliance.

•It is recommended to regularly inspect the appliance. Do not use the appliance if power supply cord, plug or appliance becomes damaged

in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair.

•Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.

•This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors.

•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. See your electrician for professional advice.

ENSURE THE SPEED CONTROL DIAL IS IN THE ‘0 – STAND BY’ POSITION, THE MIXER IS SWITCHED OFF AT THE POWER OUTLET AND UNPLUGGED FROM THE POWER OUTLET BEFORE ATTACHING THE BEATER, WHISK OR DOUGH HOOK.

NEVER OPERATE THE MIXER whilst the mixer head is in the ra     .

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Know your Wizz™ Mix Professional

Mixer motor head

Powerful 700 watt motor for powerful and thorough mixing results

Large stainless steel mixing bowl

For mixing your ingredients

Die cast metal mixer stand

The heavy duty die cast metal stand keeps the Wizz™ Mix Professional secure and stable during operation

Flat beater

For all mixing tasks

  Speed control dial with 6 speed settings

Variable speed for all mixing tasks

Tilt back hinge button

The Mixer motor head of the Wizz™ Mix Professional tilts back and locks into position to allow easy removal of the mixing bowl and attachments

Bowl locking recess

The bowl locking recess allows the bowl to be securely locked into place for safety and stability when the Wizz™ Mix Professional is in operation

Wire whisk	Dough hook
For all whipping tasks	For kneading bread doughs

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Assembly and operation of your Wizz™ Mix Professional

Assembling the Mixer

Before using your Breville Wizz™ Mix Professional for the first time, remove any packaging material and promotional labels.

Ensure the speed control dial is in the ‘0 – Stand By’ position, the mixer is switched off at the power outlet and the power cord is unplugged.

Remove the mixing bowl, beater, whisk and dough hook and wash in warm soapy water with a soft cloth. Rinse and dry thoroughly. The bowl and the attachments may be washed in the dishwasher.

When first using your Breville Wizz™ Mix Professional, you may notice an odour coming from the motor. This is normal and will dissipate with use.

Note

Role of the Planetary Mixing Action

The Wizz™ Mix Professional’s mixer head rotates around the bowl whilst rotating the beater in

the opposite direction. This ensures a superior and thorough mixing result without the need for a rotating bowl.

Attaching the bowl

1.Place the Mixer stand on a level, dry surface such as a bench top. The Mixer motor head should be in the horizontal (closed) position.

2.Raise the Mixer motor head by depressing the tilt back hinge button, then lift the Mixer motor head up until it tilts back and locks into the open position.

3.Insert the mixing bowl into the bowl locking recess of the mixer stand and turn clockwise until the bowl locks securely into place.

To remove or insert the mixing bowl, the Mixer motor head must be raised and locked into the open position.

Note

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Assembly and operation of your Wizz™ Mix Professional continued

Attaching the Beater, Dough Hook or Whisk

4.Ensure the Mixer motor head is in the raised open position. Align the groove in the top of the beater, dough hook or whisk with the locking pin on the spindle extending down from the Mixer motor head.

Operating the Mixer

7.Ensure the speed control dial is set to the ‘0 – Stand By’ position, plug the cord into a

230/240v power outlet and switch the power ‘ON’ at the power outlet.

5.Press the beater, dough hook or whisk upwards and turn clockwise until it locks securely onto the locking pin on the spindle.  

8.Add ingredients to the mixing bowl as indicated in the recipe.

9.Always begin mixing by selecting a low speed setting on the speed control dial. This will prevent ingredients splattering. Increase the speed as suited to the mixing task. The speed setting can be adjusted during operation by moving the dial forward and back. Use the mixing guide as a reference.

6.Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal (closed) position.

10.If necessary, stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with a spatula.

Always turn the Wizz™ Mix Professional off if you need to scrape the bowl during use, and then switch back on and continue mixing.

Note

11.When mixing is complete, turn the speed control dial to the ‘0 – Stand By’ position, switch the appliance off at the power outlet and unplug the cord.

12.Raise the Mixer motor head by depressing the tilt back button and lift the Mixer motor head up until it tilts back and locks into the open position.

13.Remove the beater/dough hook/whisk by holding the Mixer motor head and pressing the attachment upwards on the spindle. Turn the attachment anticlockwise to release it from the pin on the spindle.

Use a soft plastic spatula to remove mixture from the beater, dough hook or whisk.

When lowering or lifting the mixer, always support the motor head with your other hand to prevent from free-falling.

Note

14.Remove the mixing bowl from the indented bowl locking recess of the Mixer stand and turn anti-clockwise until the bowl releases. Use a soft plastic spatula to remove mixture from the mixing bowl.

15.Lower the Mixer motor head by depressing the tilt back hinge button and pushing the Mixer motor head down until it locks into the horizontal (closed) position.

AVOID CONTACT WITH BEATER/DOUGH HOOK/WHISK DURING OPERATION. KEEP HANDS, HAIR, CLOTHING, SPATULAS AND OTHER UTENSILS AWAY FROM BEATER/DOUGH HOOK/WHISK TO PREVENT PERSONAL INJURY OR DAMAGE TO THE MIXER.

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Care, cleaning and storage

Cleaning after use

1.   Always ensure the speed control dial is in the ‘0 – Stand By’ position, the mixer is switched off at the power outlet and the power cord is unplugged.

2.   Remove the beater, dough hook or whisk and mixing bowl from the mixer. Follow instructions in ‘Assembly and operation of your Wizz™ Mix Professional’ on page 7, referring to

steps 11 to 15.

3.   Wipe the Mixer motor head and Mixer stand with a soft, damp cloth then dry thoroughly.

4.   Wipe any excess food particles from the power cord.

5.   Wash the bowl, beater, dough hook, and whisk in warm soapy water with a soft cloth or they can be washed in the dishwasher. Rinse and dry thoroughly.

Do not use abrasive scouring pads or cleaners when cleaning the mixing bowl, flat beater, dough hook or whisk as these may scratch the surface. Also ensure that the attachments are not soaked in water for extended periods of time, for example several hours or overnight, as this may damage the finish.

Note

Do not wash or immerse the Mixer motor head and Mixer stand in water or any other liquid. Clean with a soft, damp cloth and dry thoroughly. Do not allow water or any liquid to enter the gear system as damage may result.

Note

Storage

Your Breville Wizz™ Mix Professional should be kept in a convenient position on your kitchen bench top or in an accessible cupboard.

Always ensure the speed control dial is in the

‘0 – Stand By’ position, the mixer is switched off at the power point and the power cord is unplugged.

Store the mixing bowl in the bowl locking recess in the Mixer stand.

Place the attachments inside the mixing bowl and lower the Mixer motor head into the horizontal (closed) position.

The motor head cannot be taken off the base for any purpose.

Note

NEVER IMMERSE THE MIXER, POWER CORD OR PLUG IN WATER OR ANY OTHER LIQUID.

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Measuring and weighing

Care should be taken when weighing and measuring ingredients to achieve accuracy and consistency. Recipes in this instruction book have been developed using Australian metric weights and measurements.

Australian metric measurements	ml
1 teaspoon	5
1 tablespoon	20
1 cup	250

For New Zealand customers — New Zealand metric measurements	ml
1 teaspoon	5
1 tablespoon	15
1 cup	250

The New Zealand tablespoon is 5ml less than the Australian tablespoon, so care should be taken when measuring ingredients to compensate for the variance. For example, 1 Australian tablespoon = 1 New Zealand tablespoon + 1 New Zealand teaspoon.

It is important to note that New Zealand ingredients, especially flour and yeast, can differ from Australian equivalents. In the Vital Ingredients section (Pages 15–17) suitable New Zealand products have been listed.

We suggest these New Zealand products be substituted for the Australian products in the Recipe Section.

For further New Zealand bread making assistance Telephone: [phone].

In general, water weighs the same in grams as it measures in millilitres.

Note

Metric measuring cups and spoons

If using graduated metric measuring cups, it is important to spoon 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. Level the top of the cup with a knife. When using graduated metric measuring spoons, level the top of the spoon with a straight edged knife or spatula.

Metric weighing scales

For consistent results it is recommended that a set of metric weighing scales be used to weigh larger quantities as they provide greater accuracy than measuring cups.

Tare (zero) the scales with the container in position then spoon or pour ingredients in until the desired weight is achieved.

Metric liquid measuring jugs

If using a graduated, metric measuring jug, place jug on a flat surface and check for accuracy at eye level.

DO NOT USE TABLEWARE CUPS OR SPOONS. DO NOT USE TABLEWARE JUGS OR MEASURING CUPS.

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Cooking information

The following oven temperature settings are included as a guide. These settings may need to be adjusted to suit the individual oven.

Thermostat Settings		Electric		Gas			Gas Mark
Description of oven temperatures
	°C		°F	°C		°F
Very slow	120		250	120		250	1
Slow	150		300	150		300	2
Moderately slow	170		325	160		325	3
Moderate	180		350	180		350	4
Moderately hot	200		400	190		375	5
Hot	220		425	200		400	6
Very hot	230		450	230		450	7

If using fan forced ovens be sure to turn the temperature down by 15-20°C. Also check recipes at the back of this book.

Note

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Hints and tips

For better bread making

•Do check the ingredients and read the recipe before starting to bake.

•Do measure ingredients accurately — weighed measurements are more accurate than volume measurements.

•Do use bread flour unless recipe states otherwise.

•Do check use-by-dates on ingredients.

•Do add ingredients in the order stated in the recipe.

•Do store opened ingredients in airtight containers.

•Do use ingredients at room temperature.

•Don’t use flour that contains a protein level of less than 11%.

•Don’t use tableware cups, jugs or spoons for measuring.

•Don’t use hot water or liquids.

•Don’t use self-raising flour to make yeasted bread unless recipe states otherwise.

•If you live in a high altitude area (above 900m) you will probably need to alter the yeast quantity in the bread recipe. The higher the altitude, the lower the air pressure and the faster the dough will rise. Try reducing the yeast by 1⁄4 teaspoon.

•If the weather is hot and humid, reduce the yeast by 1⁄4 teaspoon to avoid over rising of the dough.

•Flour properties can alter on a seasonal or storage basis, so it may be necessary to adjust the water and flour ratio. If the dough is too sticky, add an extra 1–2 tablespoons flour, if the dough is too dry add an extra 1–2 teaspoons water. A few minutes is needed for these extra ingredients to be absorbed. Dough with the correct amount of flour and water should form into a smooth, round ball that is damp to the touch but not sticky.

•When hand-shaping dough for rolls, weigh each piece of dough for more evenly sized rolls.

Sponging yeast

•Instant active dried yeast is used in the recipes in this book however fresh or compressed yeast can be substituted, if required, for specific flavour or religious dietary requirements.

•Fresh or compressed yeast needs to be ‘sponged’ (fermentation started) before adding to the other ingredients.

•To substitute, use three times the amount of fresh or compressed yeast for the amount of dry yeast in a recipe.

•To sponge the yeast: Place the quantity of fresh compressed yeast in the quantity of (warmed) water from the recipe together with 1 teaspoon sugar and 1 teaspoon flour into a clean glass bowl, stir to dissolve and cover with plastic wrap. Allow to stand in a warm area (30ºC) for about 30 minutes or until the mixture starts to bubble and froth. This mixture should be used without delay.

Warm area for rising

•Yeast, either when sponging or in the dough, requires warmth to rise.

•To create a ‘warm area’ for dough to rise, place baking tray over a bowl of fairly warm water, place prepared dough item on baking tray, cover loosely with lightly greased thicker-style plastic wrap or

a tea towel. Ensure kitchen is warm and free of draughts. Allow the dough to rise until doubled in size.

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Hints and tips continued

For better baking

•Check the ingredients and read the recipe before starting to bake.

•Weigh and measure ingredients correctly.

•Variations may occur in raw ingredients used so adjust other ingredients and baking times if required.

•Preheat oven before starting recipe preparation,this will ensure the correct temperature is achieved before baking starts.

•Temperatures and cooking times may vary with some ovens so adjust accordingly. If using a fan forced oven reduce the temperatures in the recipes by 15-20ºC.

•When mixing, start the mixer at a lower speed then gradually increase to the recommended speed in the recipe especially when adding dry ingredients.

•When using smaller quantities turn off the mixer from time to time and scrape the bowl with

a spatula.

•Ensure wire whisk and mixing bowl are clean and free of fats when whipping egg whites as these will impede aeration.

•Instead of greasing baking pans or trays, line with baking paper where appropriate. However,a little light greasing in pans will keep the paper in place.

•Pre warm a measuring spoon in hot water for easy measuring of golden syrup or honey.

•Butter should be softened at room temperature to make creaming butter and sugar easier.

•Keep surfaces and ingredients chilled when making, handling or rolling out pastry. Butter for pastry making should be kept refrigerated.

•Avoid stretching pastry when rolling out as it will shrink when baking. Use light, even strokes in one direction and avoid pressing down hard on the rolling pin. Where possible, rest pastry in the refrigerator before baking.

•Eggs should be at room temperature to give better volume when whipping

•Break eggs individually into another container before adding to other ingredients to avoid potential spoilage.

•Separate egg whites carefully to avoid inclusion of egg yolks. Egg yolks contain fat and will prevent successful whipping of egg whites.

•Rinse beaten egg residue from whisk, beater and mixing bowl or other utensils with cold water immediately after use. Using hot water will set the egg and make removal difficult.

•Test if cakes are cooked at the end of baking time by touching the top lightly, the cake will spring back if cooked. A fine skewer can also be inserted carefully into the centre of the cake, if it comes out clean the cake is cooked.

•For crisper results when baking biscuits, remove the baking trays from the oven and place directly onto wire racks. Move the biscuits slightly away from their baked position on the trays and cool completely before removing.  

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The vital ingredients

For bread making

Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast. This process increases as the dough continues kneading and provides the structure required to produce the weight and shape of the baked bread.

White wheat flour sold as baker’s, bread or plain flour may be used. Plain flour is most readily available, however, best results are obtained with flour at least 11%-12% protein content. For this reason, the recipes in this book requiring bread flour have been made with flour with 11% protein content. This is normally indicated on the packaging. Do not sift the flour or use self-raising flour for bread making unless indicated in the recipe.  

When using a low-protein, plain, stone ground or wholemeal flour the quality of the bread can be improved by adding gluten flour.

Note

‘Defiance’ brand baker’s flour

This flour is available nationally at larger supermarkets and was used for the development of the recipes in this book that required bread flour. It is a high protein, white bread flour, with 11% protein.

New Zealand only:

‘Elfin High Grade White Flour’ or ‘Champion High Grade Flour’. These are high protein, white bread flours containing 12% protein.

Wholemeal wheat flour contains the bran, germ and flour of the wheat grain. Although breads baked with this type of flour will be higher in fibre, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 1 cup of wholemeal flour with white bread flour.

Rye flour, popular for bread making, is low in protein so it is essential to combine rye flour with bread flour to make the bread rise successfully. Rye flour is traditionally used to make the heavy, dense Pumpernickel and Black Breads.

Gluten flour is made by extracting the gluten portion from the wheat grain. Adding gluten flour can improve the structure and quality of bread when using low-protein, plain, stone ground and whole meal flour.

Bread mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improves. Usually only the addition of water and yeast is required.

Bread mix brands such as ‘Kitchen Collection’, ‘Defiance’, and ‘Lowan’ are available nationally from major supermarkets.

For recipe information on these and other brands of bread mix contact the manufacturer listed on the package.

New Zealand only:

Bread mix brands such as ‘Elfin’ are available.

 

Bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such

as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat flours.

Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume, softer in texture, more stable and has improved keeping qualities.

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The vital ingredients continued

‘Lowan’ brand Bread Improver was used in the recipes requiring this ingredient. A simple bread improver can be a crushed unflavoured 250mg vitamin C tablet added to the dry ingredients.

Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granular ‘Splenda’ brand low calorie sweetener as a sugar substitute.

New Zealand only:

Sugar can be reduced for more improved results.

Powdered milk and milk products enhance the flavour and increase the nutritional value of

bread.  Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator). Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Fresh milk should not be substituted unless stated in the recipe.

Salt is an important ingredient in bread making. In the dough, salt increases water absorption, improves kneading, strengthens the gluten development and controls fermentation of the yeast which results in improved loaf shape, crumb structure, crust colour, flavour and keeping qualities. As salt inhibits the rising of bread be accurate when measuring.

New Zealand only:

Salt can be reduced for more improved results.

 

Fat adds flavour and retains the moisture. Vegetable oils such as safflower, sunflower, canola, etc. can be used. Butter or margarine can be substituted for oil in recipes but may give a yellow coloured crumb.

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Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising.

‘Tandaco’ brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book.

Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually

do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately.

Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package.

 

New Zealand only:

We recommend the use of ‘Elfin’ brand yeast.

 

Rapid rise yeast is a mixture of yeast and bread improver. Brands will vary in strength. If wishing to substitute for yeast in a recipe, omit the bread improver. Rapid Rise yeasts should not be used with Bread Mix as bread improver is already included.

 

New Zealand only:

‘Edmonds Surebake Yeast’ is the most readily available yeast product in New Zealand.

 

Water from the tap is used in all bread recipes. If using water in cold climates or from the refrigerator, allow water to come to room temperature. Extremes of hot or cold water will prevent the yeast activating.

Eggs can be used in some bread recipes and provide liquid, aid rising and increase the nutritional value of the bread. They add flavour and softness to

the crumb and are usually used in sweeter types of bread.

Other ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. These ingredients should be gradually added during the kneading and before the dough rises for the first time.

For more information about bread mixes please contact the relevant number listed below. Or refer to contact details on the packaging of the bread.

Defiance	1800 628 883
Kitchen Collection	1800 649 494
Lowan Wholefoods	1800 355 718
Elfin (New Zealand only)	0800 110 800

For more information about bread flour please contact the relevant telephone number listed below or refer to contact details on the package.

Defiance Baker’s Flour	1800 628 883
Elfin/Champion High Grade
Plain Flour (New Zealand only)	0800 110 800

For more information about gluten flour and bread improver please contact:

Lowan Wholefoods

1800 355 718

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