Breville BFP680BAL Instruction Handbook

the Kitchen Wizz

Instruction Book - BFP680

™

11 Plus

Contents

2 Breville Recommends Safety First
6 Components
9 Assembly
10 Functions
16 Food Processing Guide
18 Care & Cleaning
19 Troubleshooting
21 Recipes

IMPORTANT
SAFEGUARDS

At Breville we 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.

BREVILLE
RECOMMENDS
SAFETY FIRST

• Carefully read all instructions
before operating the food
processor for the first time
and save for future reference.

• Remove any packaging material
and promotional labels before
using the food processor for the
first time.

• Do not place the food processor
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.

• Handle the food processor
and attachments with care ­remember the blades and discs
are razor-sharp and should be
kept out of reach of children.

• Care shall be taken when
handling the sharp cutting
blades, emptying the bowl and
during cleaning.

• Always make sure the food
processor is completely
assembled before operating.
The appliance will not operate
unless properly assembled.

• Ensure the OFF button has been
pressed, and the food processor
is switched off at the power
outlet and unplugged before
attaching the quad blade, dough
blade, disc or processing lid.

• Always secure the processing
bowl onto the motor base before
attaching the quad blade, dough
blade or discs.

• Always operate the food
processor with the processing
lid securely in position.

2

• Do not push food into the feed

chute with your fingers or other
utensils. Always use the food
pusher provided.

• Keep hands, knives and other
utensils away from moving quad
blade, dough blade or discs.

• Do not place hands or fingers in
the bowl of the food processor
unless the motor, quad blade,
dough blade or discs have come
to a complete stop.

• Ensure the OFF button has been
pressed to switch the motor off
and the appliance is switched
off at the power outlet and
unplugged before removing the
lid from the bowl.

• Do not use attachments other
than those provided with the
food processor.

• Do not attempt to operate the
food processor by any method
other than those described in
this booklet.

• Ensure the motor, blades or
discs have completely stopped
before disassembling. Ensure
the OFF button has been
pressed and the appliance is
switched off at the power outlet
and unplugged when not in use,
if left unattended and before
disassembling, cleaning or
storing.

• Care should be taken when
removing the food from the
processing bowl by ensuring
the motor, quad blade, dough
blade or disc, have completely
stopped before disassembling.
Ensure the OFF button has been
pressed to switch the motor off;
the appliance is switched off at
the power outlet and unplugged,
before removing the lid from
the bowl. The processing bowl
should then be unlocked from
the motor body and the quad
blade, dough blade or discs
carefully removed before
attempting to remove the
processed food.

• Please do not crush ICE in the
large or small processing bowls.
This will cause damage to the
blades (quad or mini blade).
We recommend that you use a
blender for ice crushing.

• Some stiff mixtures, such
as dough may cause the
processing blade to rotate
more slowly than normal. If this
happens, do not process for
longer than 1 minute.

• Do not process hot or boiling
liquids - allow liquids to
cool before placing into the
processing bowl.

3

• Do not use the food processor

on slippery, unstable or uneven
surfaces such as a sink drain
board.

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

• Do not move the food processor
whilst in operation.

• Do not leave the food processor
unattended when in use.

• Do not place any part of the
food processor in the microwave
oven.

• Do not fill bowl above marked
liquid levels or 11 cup dry level
(shredding). Always add drier
or thicker ingredients to the
processing bowl prior to adding
fluids.

• Never remove the lid while the
processor is operating. Always
use the POWER/OFF button
to stop the machine before
removing the lid.

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

IMPORTANT
SAFEGUARDS FOR
ALL ELECTRICAL
APPLIANCES

• Unwind the power cord fully

before use.

• Do not let the power cord hang
over the edge of a table, counter,
touch hot surfaces or become
knotted.

• Cleaning and user maintenance
shall not be made by children
without supervision.

• This appliance shall not be used
by children. Keep the appliance
and its cord out of reach of
children.

• Children shall not play with the
appliance.

• Appliances can be used by
persons with reduced physical,
sensory or mental capabilities
or lack of experience and
knowledge if they have been
given supervision or instruction
concerning use of the appliance
in a safe way and understand
the hazards involved.

• 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

4

the nearest authorised Breville
Service Centre for examination
and/or repair.

• 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.

• All maintenance (other than
cleaning) is to be done by an
authorised Breville Service
Centre.

• Authorised Breville Service
Centres can be found on our
website www.Breville.com.au
Alternatively, you can contact
the Breville Customer Care
Centre by phone on

1300 273 845 or email
[e-mail]

WARNING

• To avoid possible malfunction
of the processing bowl’s
auto switch, do not place the
processing lid in the locked
position when the appliance is
not in use.

• The processing blades and discs
are extremely sharp, handle with
care at all times. Do not place
hands, knives or other utensils
into the feed chute. Always use
the food pusher to push the food
down the feed chute.

SAVE THESE
INSTRUCTIONS

SPECIFICATION

Power Rating 220–240V~50Hz 1000W

Outside
Dimensions

Net Weight Approx. 7.5kg

These specifications may change
without notice.

440mm (H) with bowl
195mm (W)
280mm (D)

5

Components

O

P

A

Q

R

S

T

U

B

C

D

E

F

G

H

I

J

K

L

V

W

M

N

6

A. Small food pusher

Remove to process smaller ingredients
with improved control. It also doubles as a
measuring cup for ingredients. Note that the
food processor will run continually whether
the small pusher is in or out.

B. Mid food pusher

The food processor will run continually
whether the mid pusher is in or out.

C. Large food pusher

Note that the food processor will not start
unless the large pusher is in place correctly,
as it releases the safety interlock system.

D. Extra wide feed chute

13cm wide, for large ingredients.

E. Safety interlock system

Prevents the motor from operating unless the
bowl and lid are correctly locked in position,
and large feed pusher is inserted.

F. Processing lid

Locks onto the processing bowl and forms
part of the safety interlock system.

G. Bowl coupling

Sintered stainless steel motor connector with
vibration absorption.

H. Processing bowl

11 cup capacity for dry ingredients and
8 cups for thick liquid ingredients (eg. soups).
The processing bowl locks onto the motor
base by turning clockwise.

I. Safety braking system

Rapidly stops Quad

®

blade if lid is

unexpectedly opened.

J. PULSE button

Press and release for momentary bursts
of power.

K. START | PAUSE button

Once the POWER button has been activated,
this will start and stop the motor.

L. POWER | OFF button

Provides power to the food processor unit,
and puts it into READY mode.

M. Direct drive motor base

Induction motor for high torque and
reliable results.

N. No-skid rubber feet
O. Plastic spatula

For scraping the sides of the bowl helping to
process ingredients evenly

P. Silicone seal

This replaceable seal reduces the chance of
leakage while processing larger volumes of
liquid ingredients.

Q. Dough blade

Blunt blade designed for a softer action of
combining dough ingredients.

R. Quad

®

blade

Swift action for even chopping, mixing,
whipping and processing a variety of
ingredients. Safety braking system
rapidly stops Quad

®

blades if lid is

unexpectedly opened.

S. Quad

®

blade cover
T. Adjustable slicer 0.3mm-8.0mm thickness
U. Fine and coarse reversible shredder
V. Spindle

Use with all blades and discs.

W. Cord Storage

Cord can be pushed into the housing
to reduce length.

BREVILLE ASSIST™ PLUG

Your Breville appliance comes with a unique
Breville Assist™ Plug, conveniently designed
with a finger hole to easy removal from the
wall outlet.

7

Plastic spatula

Fine and coarse
reversible shredder

Adjustable slicer

Quad® blade

Dough Blade

Storage case

Spindle

X

Y

Storage case

Store all discs and blades safely when
not in use.

8

X. Mini processing blade

Used for chopping, mixing, and blending a
variety of ingredients.

Y. Mini processing bowl

For processing small volumes of ingredients.

Assembly

BEFORE FIRST USE

• Before using your food processor for the first
time, remove any packaging material and
promotional labels. Ensure the POWER button
is OFF and the food processor is unplugged.

• Be careful when handling the blades and discs
as they are extremely sharp.

• Wash the processing bowl, processing lid
and all attachments in warm soapy water with
a soft cloth. Rinse and dry thoroughly. The
attachments may be washed in the dishwasher.

• When first using your food processor, you may
notice an odour coming from the motor. This is
normal and will dissipate with use.

• Always use the food processor on a dry, level
work surface.

ASSEMBLY

1. Position the processing bowl onto the motor

base with the handle in line with the ALIGN
HANDLE graphic on the motor base.

2. Turn the bowl clockwise until the handle
locks to the front. The processing bowl
should now be securely locked into position.
The food processor will not operate unless
the bowl is locked into position correctly.

3. The spindle is required when using ALL
discs and blades EXCEPT the mini bowl
and mini blade. Failing to use the spindle
will damage the parts, and incorrect use this
way may cause the parts to fuse together.

4. Before placing the lid onto the processing
bowl, position the spindle over the coupling
in the center of the processing bowl. Then
position your chosen blade or disc over it.
The blades drop down lower than the discs.

9

5. Place lid onto the processing bowl so that
the ALIGN | LOCK graphics on the lid
and handle align. To LOCK the lid, hold
the chute and turn clockwise so that the
handle parts align. Locking the lid correctly
will engage the interlocking safety catch
on the handle, and allow the motor to run.

MINI PROCESSING BOWL

• The mini processing bowl fits inside the

main bowl.

• The mini processing blades give you

maximum control for small quantities.

• Do not use the spindle, or the processing discs.

• The mini blades cannot be used in the main

processing bowl.

Functions

OPERATION

• The food processor will only operate when
the processing bowl, lid and large pusher are
correctly assembled. This engages the safety
interlock, and allows the motor to run.

• The POWER | OFF button illuminates red
when the machine is connected to power and
is ready to run.

• The START | PAUSE button allows the motor
to run continuously until pressed again. If the
lid, bowl or large pusher are removed while
the motor is running, the button will flash. The
motor will resume running when the bowl, lid
and large pusher are assembled and the safety
interlock is engaged, the button light will be
solid (no longer flashing).

• The momentary PULSE button is ideal for
processing foods that need sudden bursts of
power. It also encourages ingredients to move
around the bowl. PULSE is also best when
processing foods that only require processing
for a short period of time.

• Use a combination of the START | PAUSE
and PULSE buttons for control when
processing food.

• The chute has a MAX CHUTE FILL graphic to
indicate the maximum volume of food that can
be placed in the chute for the pusher to activate
the safety locking catch.

• After processing, wait until the blades/discs
have stopped moving before unlocking the
lid. To ensure safe handling, turn off at the
POWER button and unplug at the power outlet
before handling the blades.

• When removing blades/discs, lift by carefully
grip the plastic hub in the centre.

10

OVERLOAD PROTECTION SYSTEM

• The food processor has an overload protection
system to prevent damage to the motor.
If activated, the food processor will go into
STANDBY mode, and the buttons will flash.

• Unplug and allow to cool for 30 minutes.
Once cooled, you will be able to use the food
processor as usual again.

• Note that some stiff mixtures (such as bread
dough) may cause the blade to rotate more
slowly than normal. If this happens, do not
process for more than 1 minute.

• If the blades or discs jam with food while
processing, immediately unplug from the
power outlet before clearing the wedged food.
If this happens more than once, the bowl may
be overloaded. Try processing in smaller
batches.

CHOPPING WITH THE
QUAD® BLADE

The micro-serrated Quad® blade chops raw and
cooked food to the consistency required, from
coarsely chopped to minced. The blades process
very efficiently, and may take less time than
expected to process many large tasks.

Always remember to place the spindle and

®

blade into the processing bowl before

Quad
adding the food.

Avoid over-processing by checking the
consistency frequently. For many tasks, we
recommend using the PULSE button, as it may
only take a few seconds to fully process food to
your desired consistency.

If necessary, turn the POWER off and use a
spatula to scrape down the sides of the bowl to
encourage even processing.

Raw vegetables, fruit and cooked meats

Trim and cut food into 2.5cm cubes. Process
no more than 5½ cups at a time using the
PULSE button at 1–2 second intervals until
chopped to desired size or consistency.

Raw meat, chicken and fish

Trim excess fat and cut food into

2.5cm cubes. Ensure all bones are removed.
Chill well in freezer until firm as
this will help to cut through the food more
readily. Process no more than 800g of raw
meat at a time. At this capacity the motor
should run for no more than 30 seconds at
a time. Use a combination of the START |
PAUSE and the PULSE button until chopped
or minced to the desired consistency.

Garlic, chili and ginger

Peel garlic cloves and process them whole.
Leave chilies whole, or remove seeds for
milder chili. Peel and cut ginger into 2.5cm
cubes.

For other solid herbs like lemongrass or
galangal, peel and cut into cubes or pieces
between 1 and 2cm in size.

Size should be made smaller for harder or
more dense herbs.

Process using the PULSE button at
1–2 second intervals until chopped to the
desired consistency.

If adding garlic, chili or ginger to other
ingredients, drop whole pieces down the
small feed chute while the motor is running.

Leafy herbs

Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than
2 bunches of herbs (approx. 4 cups) at a
time using the PULSE button at 1–2 second
intervals until chopped to the desired
consistency.

Use leafy herbs immediately for the most
aromatic results in your recipe.

Nuts

Process no more than 4 cups of shelled nuts
at a time using the PULSE button at 1–2
second intervals until chopped to the desired
consistency.

11

Dried fruit

Dried fruit can be sticky, and may stick to the
blades during processing. We recommend
putting dried fruit in the freezer for about
10 minutes before processing. Process no
more than 2 cups at a time using the PULSE
button at 1–2 second intervals until chopped
to the desired consistency.

If chopping fruit to add to cake mixture,
process the fruit before making the cake mix.
Add a little flour (from the quantity of flour
in the recipe) to prevent fruit from sticking to
the Quad

®

blade.

We do not recommend chopping large dried
fruits such as dates and figs.

Soft breadcrumbs

Break stale bread into chunks (fresh bread
will stick to blades). Process no more than
4–6 slices at a time using the PULSE button
at 1–2 second intervals until crumbed to
desired consistency. For best results when
making bread crumbs, add one slice at a time.

Dried breadcrumbs

Tear bread into chunks and toast in oven until
golden and crisp. Do not over brown. Process
no more than 4–6 slices at a time using the
PULSE button at 1–2 second intervals.

Biscuit crumbs

Break biscuits into quarters, and weigh a
maximum of 250g. Process using the PULSE
button at 1–2 second intervals until chopped
to the desired consistency. Sweet or savoury
biscuit crumbs can be used as an alternative
to pastry for sweet or savoury pies.

Do not process very hard biscuits as this may
damage the blades.

PURÉEING WITH THE
QUAD® BLADE

The micro-serrated Quad® blade purées raw
and cooked food to the consistency required,
including baby food. The blades process very
efficiently, and cut the time needed to purée
many tasks.

®

Always remember to place the Quad
the processing bowl before adding the food.

®

Carefully remove the Quad

blade after
puréeing food and use a spatula to scrape food
adhering to the blade and bowl.

Baby food

Trim and cut vegetables and meat into 2.5cm
cubes. Cook vegetables and meat before
processing. Process no more than
5½ cups at a time using the START | PAUSE
button in intervals until the food is puréed to
a smooth and even consistency. Stock, milk
or gravy can be added through the small feed
chute if the mixture becomes too thick.

Excess baby food can be frozen in
ice-cube trays, and packed in single serve
freezer bags ready for use.

Peanut butter

Process no more than 4 cups of shelled nuts
at a time using the START | PAUSE button
until chopped to the desired consistency.

The volume of nuts reduces after processing,
for example 2 cups of nuts will make around 1
cup of nut butter.

Natural nut butter (without using stabilizers)
will separate on standing, and needs to be
stirred before use.

blade into

12

MIXING WITH THE
QUAD® BLADE

The Quad® blade mixes ingredients for cakes,
batters, and cookie doughs.

®

The Quad
sauces such as mayonnaise.

Always remember to place the spindle and
Quad
adding the food.

Butter cake and biscuit dough

Place softened, chopped butter and sugar
into the processing bowl. Process using the
START | PAUSE button until the mixture is
lightly creamed. With the motor running,
add eggs one at a time through the small
feed chute, mixing well after each egg is
added. Take lid off and add liquid and dry
ingredients to the mixture. Process using the
PULSE button until folded evenly. Scrape
down sides of bowl as needed. Do not over­process.

Add choc chips, nuts, dried fruit, etc after
the main mixture is done. Use the PULSE
button in very short bursts until the additions
are combined. Do not over-process, as these
larger ingredients will break down quickly.

Quick-mix cakes and batters

Place all ingredients in the bowl, starting with
liquids, and being careful not to exceed the
MAX LIQUID level. Process using the PULSE
button until folded evenly. Scrape down sides
of bowl as needed. Do not over-process.

This method can also be used for
melt ’n’ mix cakes, packet cake mixes
and crêpe batters.

Pastry dough

Place flour and chilled, cubed butter into the
processing bowl.

Do not process more than 2 cups (300g)
of flour using the START | PAUSE button in
intervals until the butter is absorbed into
the flour.

Steadily add liquid through the small feed
chute with the motor still running. Process
until the mixture forms a ball.

blade can also emulsify egg-based

®

blade into the processing bowl before

KNEADING WITH THE
DOUGH BLADE

Always remember to place the spindle and
dough blade into the processing bowl before
adding the food.

The edges of the plastic dough blade create a
softer action for combining dough ingredients.
The dough blade encourages the gluten
strands to be stretched rather than cut, and
should be used for all yeast doughs, and any
other doughs that require kneading.

Bread or pizza dough

Place flour and dry ingredients into the
processing bowl, including instant active
dry yeast.
Do not process more than 4
flour or using the START | PAUSE button in
intervals.

Steadily add liquid (including oil, if applicable)
through the small feed chute with the motor
still running. Process until the mixture until it
forms a soft, elastic dough ball.

Transfer dough ball to a lightly floured surface
and knead for a further 5 minutes if necessary
until soft and pliable.

If processing more than two recipes of dough
ingredients (700g flour), allow the motor
base to cool for an extended period before
subsequent kneading to prevent the motor
from overloading.

Place dough into a large, greased mixing bowl
and cover. Stand in a warm place until it has
doubled in size. Turn the dough out onto a
lightly floured surface and knead again until
smooth and elastic. Shape the dough then
allow to rise in a warm area before baking in a
hot oven.

2

⁄3 cups (700g) of

13

SLICING, GRATING AND SHREDDING

Important: The spindle must be used

with both the adjustable slicer and
the reversible shredder/grater.

Adjustable slicer

The adjustable slicer will slice food to an even
and consistent thickness. It can be adjusted
to 24 settings, from very fine (0.3mm) to thick
(8.0mm). To adjust the slicing thickness, hold
the adjustable slicing disc by the outer edge
with one hand, and turn the adjustment dial
on the underside with the other hand. An
arrow graphic indicates the thickness of the
slice you have chosen.

Reversible grater and shredder

This disc has an array of small blades on
both sides of the disc. Align the disc so larger
holes face up for courser textured results,
or with the smaller holes facing up for finer
results. The discs are labelled showing which
side faces up.

Take care not to overfill the chute, as the
pusher will not activate the interlock safety
catch if the chute is too full. Do not fill over
the MAX CHUTE FILL graphic.

Medium feed chute

Use the medium feed chute for ‘in-between’
food processing. The medium feed chute is
7cm wide, and can fit ingredients up to this
size. The chute can be packed to fill the width
of the chute. The food should fit snugly so it is
supported in an upright position in the chute,
but not so tight that it could prevent the food
from moving down the chute.

Pressure

When processing, never force the food down
the chute as this can damage the discs.

Apply light pressure for soft foods such as
tomatoes and bananas.

Apply medium pressure for firmer foods such
as potatoes and apples.

Apply firm pressure for hard foods such as
parmesan cheese and deli meats such as
salami.

CONTROLLING THE INGREDIENTS

It is important to position the food in the
chute to gain maximum control and best
results.

Smaller ingredients

For long thin foods such as carrots,
cucumbers, zucchini, etc., use the small feed
chute. This will avoid the ingredient from
tipping over during slicing.

Larger ingredients

The wide feed chute is 13cm wide, and can
fit ingredients up to this size. The chute can
be packed to fill the width of the chute. The
food should fit snugly so it is supported in an
upright position in the chute, but not so tight
that it could prevent the food from moving
down the chute.

14

Round fruit and vegetables

Prepare fruit or vegetables by washing and
peeling (if necessary).

Small fruit and vegetables should be trimmed
on one end so the food sits flat inside the feed
chute.

Large fruit and vegetables may need to be cut
in half to fit in the chute.

Long fruit and vegetables

Prepare fruit or vegetables by washing and
peeling (if necessary).

Ingredients can be cut cross-sectionally to
create circular results. Use the small and
medium feed chute, or pack ingredients
vertically in the large feed chute.

Ingredients can be cut lengthwise to create
ribbons. Use the large feed chute, and trim
ingredients if necessary to encourage them to
sit flat in the feed chute when the disc starts.
Pack the large feed chute horizontally.

Leafy vegetables

Cut cabbage into wedges to fit the feed chute.
For lettuce, separate leaves, then roll up and
pack vertically in the feed chute.

Cheese

Caution should be taken when processing
cheese in a food processor. For soft cheese
such as mozzarella, partially freeze it until
firm. This will help prevent jamming the disc.

Round cheeses such as mozzarella should be
trimmed at one end to encourage them to sit
flat in the feed chute with the disc starts.

Hard cheeses such as parmesan must be
checked first to ensure they are not too hard
(to avoid damaging blade edges). The cheese
should slice easily with a sharp knife and
remove the rind before processing.

Wedged shaped cheeses such as parmesan
can be packed side by side to form a
rectangular shape in the chute.

Deli meats

Cut in lengths to fit the height of the feed
chute. The length must not be higher than
MAX CHUTE FILL graphic. Pack with the
cut side facing down. For hard cured sausages
like salami and pepperoni trim on one end
and process one sausage at a time through
the small or medium feed chute, depending
on size.

MINI BOWL AND BLADE

The mini processing bowl is used inside the
main processing bowl. It is for better control
when processing small quantities of food, or
herb/spice mixes. It can be used for chopping,
mixing and blending a variety of ingredients.

The mini blade can not be used inside the
main processing bowl.

The main processing attachments will not fit
inside the mini bowl.

Chocolate

Break a block of chocolate into small pieces,
and chill until firm. Pack into the small feed
chute, and then shred.

15

Food Processing Guide

For more information about preparation of food and how to process, refer to basic
processing techniques. For specific recipes, refer to the recipe section.

FOOD BLADE TYPE

ADJUSTABLE SLICING
DISC THICKNESS

®

blade or mini

Avocado

Quad
Use: Guacamole

2–5

Beetroot (cooked) 2–5

®

blade

Quad

Butternut Pumpkin

Use Butternut Pumpkin
soup

Cabbage / Lettuce

Carrot

Cauliflower (cooked)

Celery

Eggplant

Herbs

Leeks

Onion

Potatoes

Potatoes (cooked)

Tomatoes

®

blade or mini

Quad
Use: Vegetable soup

®

blade or mini

Quad
Use: Cauliflower soup

®

blade or mini

Quad
Use: Vegetable soup

®

blade or mini

Quad
Use: Accompaniment,

soups

®

blade or mini

Quad
Use: Seasoning or pesto

®

blade or mini

Quad
Use: Cooked for soups

®

blade or mini

Quad
Use: Soups, sauces

®

blade or mini

Quad
Use: Mash potato

®

blade or mini

Quad
Use: Salsa

Thin 1–2 and med 2–3
Use: Accompaniment

0–5

Thin 1–2 med 2–3
Use: Salad

2–5
Use: Grilled eggplant

2–5
Use: Vegetable soup

0–5
Use: Salad

0.3–6
Use: Potato au Gratin

2–5
Use: sandwich filling,
caprese salad, tomato
relish

RECOMMENDED
DISC TYPE

Shredder
Use: Salad

Shredder
Use: Salad

Shredder
Use: Salad

Shredder
Use: hash browns

16

FOOD BLADE TYPE

®

blade or mini

Apple / Pear

Apple / Pear
(cooked)

Dried Fruit

Quad
Use: Apple sauce

®

blade or mini

Quad
Use: Baby food

®

blade

Quad
Use: Fruit salad, dessert
sauce

®

blade

Quad

Batters

Use: Cakes, pancake,
waffle batter

®

blade

Quad

Breadcrumbs

Use: Coatings,
breadcrumb stuffing

Cheese

®

blade

Quad

Chocolate

Use: Chocolate
ganache

Doughs

Dough blade
Use: Bread, pizza

ADJUSTABLE SLICING
DISC THICKNESS

2–5
Use: Apple pie

4–6
Use: Fruit salad

2–5
Use: Garnish,
sandwich fillings

RECOMMENDED
DISC TYPE

Shredder - coarse
or fine
Use: Grated cheese
for pizza

Shredder -
Coarse or fine
Use: Dessert
decoration

Pastry Quad

Eggs (whole or
yolks)

Quad
Use: Mayonnaise

Quad

Meat (raw)

Use: Meatloaf, burgers,
meatballs

Quad

Meat (cooked)

Use: Sandwich fillings,
pate, baby food

Meat (deli)

®

blade

®

blade or mini

®

blade

®

blade

1–6
Use: Sandwiches,
antipasto, pizza toppings

17

Care & Cleaning

Remove the power cord from the power outlet
after use for safety reasons.

Processing bowl and lid

Due to the interlock components, we do not
recommend immersing the bowl in water for
long periods.

To keep your bowl and lid clean, and to avoid
food drying on, follow these steps as soon as
possible after use:

• Rinse most of the ingredients off the bowl
and lid.

• Hand wash in warm, soapy water using a mild
liquid detergent and non-abrasive sponge.

Motor base

To clean the motor base, wipe with a soft,
damp cloth then dry thoroughly. Wipe any
excess food particles from the power cord.

Cleaning agents

Do not use abrasive scouring pads or
cleansers on either the motor base or the jug,
as they may scratch the surface. Use only
warm soap water with a soft cloth.

Stubborn food stains and odors

Strong smelling foods such as garlic, fish and
some vegetables such as carrots may leave an
odor or stain the bowl or lid.
To remove, pour warm soapy water and
fill to the MAX LIQUID mark. Set aside
to soak for 5 minutes, without immersing
the whole bowl. Then wash with a mild
detergent and warm water, rise well and dry
thoroughly. Store the bowl with the lid off.

Storage

Place the large food pusher (with medium
and small pushers inserted) into the feed
chute for storage.

Store your food processor upright, with the
bowl and lid resting in position, but not
locked. Locking the bowl and lid can put
unnecessary strain on the safety interlock.

All accessories should be kept in the storage
container and out of the reach of children to
avoid accidental cuts. It is not recommended
to store the discs in a drawer with other
utensils.

Do not place anything else on top of your
food processor during storage.

Dishwasher

The processing bowl and lid may occasionally
be washed in the dishwasher (top shelf
only), however washing in the dishwasher
is not recommended on a regular basis, as
prolonged exposure to harsh detergents,
hot water and pressure will damage and
shorten the life of the plastic and the
interlock components.

18

Troubleshooting

PROBLEM EASY SOLUTION

Food is unevenly
processed

Slices are slanted
or uneven

Food falls over in
the feed chute

Some food remains
on top of the disc
after processing

Motor slows
down when
kneading dough

Dough doesn’t
clean inside of the
processing bowl

Dough nub forms on
top of dough blade and
dough does not become
uniformly kneaded

Dough feels tough
after kneading

Ingredients should be cut evenly into 2.5cm pieces before processing.

•

Ingredients should be processed in batches to avoid overloading.

•

Place evenly cut food into the feed chute.

•

Apply even pressure on the pusher.

•

The large feed chute must be packed full for best results.

•

If processing smaller quantities, place items to the far left in the feed chute, or
use the small or medium feed chute, depending on the food size.

It is normal for small pieces to remain after processing.

•

Amount of dough may exceed maximum capacity.

•

Remove half and process in two batches.
Dough may be too wet (see next page). If motor speeds up, continue processing.

•

If not, add more flour, 1 tablespoon at a time until the motor speeds up. Process
until dough cleans the side of the processing bowl.

Amount of dough may exceed food processor maximum capacity. Remove half

•

and process in two batches.
Dough may be too dry.

•

Stop machine, carefully remove dough, divide it into 3 pieces and redistribute

•

them evenly in the processing bowl.

Divide dough into 2 or 3 pieces and redistribute evenly in processing bowl.

•

Process 10 seconds or until uniformly soft and pliable.

Dough is too dry

Dough is too wet

While machine is running, add water through the small feed chute, 1 tablespoon

•

at a time until dough cleans the inside of the processing bowl.

While machine is running, add flour through the small feed chute, 1 tablespoon

•

at a time until dough cleans the inside of the processing bowl.

19

PROBLEM EASY SOLUTION

The motor does
not start

The food processor
shuts off during
operation

The motor
slowed down
during operation

The food processor
vibrates/moves
during processing

There is a safety interlock switch to prevent the motor from starting if it is not

•

properly assembled. Make sure the processing bowl and lid are securely locked
into position.

If you are slicing or shredding and the above solution does not work, make sure

•

that the food contents in the feed chute are cut below the maximum fill line so
that the activation rod can engage the motor.

Make sure the large food pusher is inserted in the feed chute low enough to

•

engage safety interlock switch.
If the motor still will not start, check the power cord and power outlet.

•

The lid may have become unlocked; check to make sure it is securely in position.

•

If the motor overloads, all buttons will flash in unison.

•

Unplug at the wall, and allow the food processor to cool for 20–30 minutes
before resuming.

This is normal as some heavier loads (e.g. slicing/shredding cheese) may require

•

the motor to work harder. Reposition the food in the feed chute and continue
processing.

The maximum load capacity may have been exceeded. Remove some of the

•

ingredients and continue processing.

Make sure the rubber feet at the bottom of the unit are clean and dry. Also make

•

sure that the maximum load capacity is not being exceeded.
This is normal as some heavier loads may require the motor to work harder.

•

20

Recipes

Homemade Mayonnaise

Prep 5 minutes
Makes 1½ cups

3 egg yolks
3 teaspoons Dijon mustard
1½ tablespoons lemon juice or white wine vinegar
1½ cups (375ml) grapeseed or light olive oil
Salt, to taste

1. Assemble food processing with spindle and

®

Quad

blade. Place yolks, mustard and lemon
juice, or vinegar, into bowl and secure lid.
Process for 20 seconds or until combined.

2. While food processor is running, remove small
food pusher and gradually add oil in a slow, steady
stream and process until mixture thickened and
combined. This will take approximately
2½ minutes. Season to taste with salt.

Variation

Garlic Aioli

Add 2 cloves of garlic, with the egg yolks.
Use olive oil instead of grapeseed oil.

Chipotle Chile Mayonnaise

Add 1 chipotle chili in adobo sauce with the egg yolk.

Roasted Red Capsicum Mayonnaise

Add 1 roasted red capsicum, peeled, seeds removed,
roughly chopped and 1 clove garlic with the egg yolks.

Lime and Wasabi Mayonnaise

Use lime juice instead of lemon and
add 1 teaspoon wasabi paste.

Caesar Dressing

Add 4 anchovies, 1 clove garlic and
1 tablespoon Worcestershire sauce with the
egg yolk. Increase lemon juice to ¼ cup.

Parsley, Chive &
Lemon Pesto

Prep 5 minutes
Makes 1 cup

2 cups fresh flat-leaf parsley
¾ cup coarsely chopped fresh chives
½ cup (60g) finely grated parmesan

1

⁄3 cup (50g) slivered almonds, toasted
1 clove garlic
1 teaspoon lemon juice
½ cup (125 ml) olive oil
1 teaspoon finely grated finely grated lemon rind
Salt and freshly ground black pepper, to taste

1. Assemble food processor with mini bowl and
mini blade. Place all ingredients into bowl,
in the order listed, and secure lid. Process for
50 seconds or until almost smooth, scraping
down sides of processor bowl if necessary.
Season with salt and pepper to taste.

2. Transfer to an airtight container and
place in the fridge until ready to use.

To store

Pesto will keep in an airtight container in the
fridge for a few days. To prevent excess browning,
pour a little extra oil over the top before storing.

21

Roasted Red Capsicum,

Leek & Potato Soup

Pine Nut & Feta Dip

Prep 20 minutes / Cook 10 minutes
Makes 1½ cups

2 (about 550g) large red capsicums
Olive oil spray
¾ cup (115g) pine nuts, toasted
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh coriander leaves
1 clove garlic
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground coriander
½ teaspoon smoked hot paprika
80g feta, crumbled
Salt and freshly ground black pepper, to taste

1. Preheat oven to 220°C no fan
(180°C fan-forced). Pierce capsicums a few times
with a fork, spray with oil and place on a large
baking tray lined with non-stick baking paper.

2. Roast for 40 minutes, turning halfway, or until
skin is blistered and blackened. Seal inside a large
re-sealable bag and set aside for 10 minutes or
until cool enough to handle. Peel and discard skin.
Carefully open capsicums (steam will escape)
to remove and discard seeds and membranes.

3. Assemble food processor with spindle and Quad
blade. Place capsicum flesh, pine nuts, parsley,
coriander, garlic, lemon juice, oil, ground coriander
and smoked paprika into bowl and secure lid.
Process for 20 seconds or until just combined and
still a little chunky. Season with salt and pepper.
Transfer to a serving bowl. Stir through feta. Cover
and refrigerate for 1 hour for flavours to develop.

Prep 15 minutes / Cook 35 minutes
Serves 4

2 leeks, white part only, trimmed
2 tablespoons olive oil
40g butter, chopped
750g potatoes, peeled,
roughly chopped
4 cups (1L) chicken stock
Salt and white pepper, to taste

1. Assemble food processor with spindle and
variable slicer set to setting 3–4 and secure lid.
Place leeks one by one into small feed chute, white
side down. Using food pusher thinly slice leeks.

2. Heat oil and butter in a large, heavy based
saucepan over medium heat. Add leeks and
cook, stirring occasionally, for 3–4 minutes until
softened. Add potatoes and stock. Cover, bring
to a boil then reduce heat to moderately low and
simmer, stirring occasionally, for 25 minutes or
until potatoes are soft. Allow the soup to cool.

3. Assemble food processor with spindle and

®

Quad

blade. Transfer half the soup into
the processor, secure lid, and process until
smooth. Repeat with the remaining soup.

4. Return pureed soup to saucepan. Heat over

®

medium heat until hot. Season to taste with salt and
white pepper. Serve with our PARSLEY, CHIVE
& LEMON PESTO recipe, drizzled over the top.

TIPS

If soup becomes too thick when cooking or
processing add a little extra stock or water.

22

Chargrilled Chipotle
Prawn Cakes with Lime &
Avocado Aioli

Prep 20 minutes / Cook 10 minutes
Serves 4

2 gloves garlic
1 green onion, roughly chopped
1½ tablespoons chopped fresh coriander leaves
2 chipotle chillies in adobo sauce
1 tablespoon of adobo sauce
3 teaspoons lime juice
2 teaspoons finely grated lime rind
1kg uncooked king prawns, peeled, deveined
½ cup (40g) panko breadcrumbs
Salt and freshly ground black pepper, to taste
Cooking oil spray, to grease
Lime wedges, to serve

Lime & Avocado Aioli Ingredients

1 medium avocado, peeled, stone removed,
roughly chopped
¼ cup (60g) of our homemade mayonnaise recipe
(see page 21)
2 tablespoons lime juice
2 cloves garlic
Salt and freshly ground black pepper, to serve
Lime wedges, to serve

1. To make prawn cakes, assemble food processor
with spindle and Quad
onion, coriander, chillies, adobo sauce, lime juice
and lime rind into bowl and secure lid. Process
for 15–20 seconds or until finely chopped. Add
prawns and breadcrumbs and secure lid. Process
for 10–15 seconds or until minced and combined.

2. Using damp hands form tablespoons
mixture into patties. Place onto a tray
lined with non-stick baking paper and
place in the fridge for 30 minutes.

3. To make aioli, assemble clean and dried food
processor bowl, spindle and Quad
avocado, mayonnaise, lime juice and garlic into
bowl and secure lid. Process for 30 seconds
or until combined, scraping down sides of
bowl halfway. Transfer to a serving bowl, cover
and place in the fridge until ready to serve.

4. Preheat barbecue or chargrill pan on medium
heat. Spray prawn cakes with oil. Cook
for 2–3 minutes each side or until cooked
through. Serve with aioli and lime wedges.

®

blade. Place garlic, green

®

blade. Place

23

Carrot Falafel with
Radish Tzatziki

Prep 25 minutes / Cook 10 minutes
Serves 4

2 medium (180g) carrots, peeled
3 slices day old white bread, crusts removed, quartered

1

⁄3 cup sesame seeds
400g can chickpeas, rinsed, drained
1 red onion, quartered
2 cloves garlic
1 egg, lightly beaten
2 tablespoons tahini
2½ tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon baking powder
¼ teaspoon sweet paprika
Salt and pepper, to taste
Vegetable oil, for shallow frying
Lemon wedges, to serve
Mixed leaf salad, to serve

Radish Tzatziki Ingredients

5 radishes (170g), trimmed, roughly chopped

1

⁄3 cup fresh mint leaves
1 clove garlic
¾ cup (200g) plain full fat Greek yogurt
2 teaspoons fresh lemon juice
Salt and pepper, to taste

1. To make carrot falafel, assemble food processor
with spindle and coarse shredder and secure
lid. Place carrots into the small feed chute.
Process carrots, pushing down with small
food pusher until grated. Transfer carrot to a
bowl and squeeze out any excess liquid.

2. Remove shredding disc, dry processing bowl
completely and assemble processor with spindle
and Quad
bowl , secure lid and process for 20 seconds
to make bread crumbs. Set aside in a bowl.
Stir in sesame seeds. Add onion and garlic to
food processor bowl and secure lid. Process
10-20 seconds or until finely chopped.

3. Add carrots, chickpeas, egg, tahini, flour, cumin,
coriander, baking powder, half the bread crumbs
and paprika to processing bowl. Season with salt
and pepper and secure lid. Process for
10–15 seconds or until just combined. Texture
should be slightly chunky, stop processing
before it forms a puree. Transfer to a bowl.

4. Form level tablespoons of mixture into balls. Roll
in remaining breadcrumb mixture then transfer
to a tray lined with non-stick baking paper.
Cover and refrigerate for 1 hour or until firm.

5. To make tzatziki, assemble clean and dried food
processor bowl, spindle and Quad
radishes, mint and garlic into food processor and
secure lid. Process for 15 seconds, scraping down
sides of bowl if necessary or until finely chopped.
Add yogurt and lemon juice. Pulse until just
combined. Season with salt and pepper. Transfer
to a serving bowl.

6. Pour enough oil into a large, deep frying pan until
5cm deep. Shallow-fry falafel in batches, turning
until golden all over, then drain on paper towels.
Serve with radish tzatziki, lemon wedges and salad.

®

blade. Place bread into processing

®

blade. Place

24

Moroccan Style Spiced
Meatball & Egg Tagine

Prep 15 minutes / Cook 20 minutes
Serves 4

500g chuck steak trimmed, cut into 2cm pieces
1 slice day old bread, crust removed, torn into
small pieces
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves,
plus 1 tablespoon extra to garnish
2 teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
5 eggs
2 tablespoons oil
1 onion, roughly chopped
2 cloves garlic, crushed
800g can diced tomatoes
Toasted Turkish bread, to serve

1. Preheat oven to 200°C no fan (180°C fan-forced).

2. Assemble the food processor with bowl,

spindle and Quad
bowl and secure lid. Process for 10 seconds
or until minced. Transfer to a bowl.

3. Place bread, parsley, mint, 1 teaspoon cumin,
½ teaspoon paprika, ½ teaspoon cinnamon
and allspice into processing bowl and secure
lid. Process for 10 seconds or finely chopped.
Return beef mince to processing bowl and
add 1 egg. Pulse until mixture is combined.
Form tablespoons mixture into meatballs.

4. Add 1 tablespoon oil in a large, deep ovenproof
frying or cast iron skillet over medium high heat.
Cook meatballs, in batches, for 8 minutes or until
browned and almost cooked through, add more
oil to the pan if required. Transfer to a large plate.

5. Assemble the cleaned and dried food
processor with spindle and Quad
Place onion into bowl and secure lid. Process
for 10–15 seconds or until finely chopped.

6. Heat remaining oil in the frying pan over
medium heat. Add onion and cook, stirring for
8 minutes or until golden brown. Add garlic,
remaining cumin, remaining paprika and
remaining cinnamon. Cook, stirring, for 30
seconds or until fragrant. Add tomatoes. Bring
to a simmer over medium heat. Reduce heat to
low and simmer for 8 minutes or until thickened
slightly. Add meatballs. Stir until coated.

7. Make four wells in the tomato mixture. Carefully
crack remaining eggs into each well. Bake for
10–12 minutes or until eggs whites are just set
and yolks are still a little runny. Garnish with extra
mint and serve with toasted Turkish bread.

®

blade. Add beef into

®

blade.

TIPS

Swap beef for boneless lamb shoulder or lamb
leg. For a little extra spicy kick add 1 finely
chopped red chilli with the garlic and spices.

25

Malaysian Chicken Curry

Prep 20 minutes / Cook 1 hour 20 minutes
Serves 4

1½ tablespoons rice bran or vegetable oil
8 (1.2kg) chicken drumsticks or thigh cutlets
1 teaspoon ground turmeric
2 cups (500ml) chicken stock
8 (380g) baby chat or baby red potatoes, peeled, halved
2 tomatoes (about 225g), coarsely chopped
2 cinnamon sticks
1 star anise
½ cup (125ml) coconut cream
2½ tablespoons finely grated palm sugar
4 teaspoons fish sauce
Fresh coriander leaves, to garnish
Steamed jasmine rice, to serve

Curry Paste Ingredients

6 long dried red chillies
4cm piece ginger, peeled, thinly sliced
1 lemongrass stalk, white part only, thinly sliced
5 (about 200g) red or golden shallots, chopped
5 cloves garlic
2 coriander roots, scrubbed and washed
1 tablespoon water
2 teaspoons roasted shrimp paste
3 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon ground fennel
½ teaspoon salt
2 tablespoons rice bran or vegetable oil

1. To make curry paste: place chillies into a
heatproof bowl or jug and cover with boiling
water. Set aside for 20 minutes or until softened,
then drain and coarsely chop. Assemble food
processor with mini bowl and mini blade. Add
soaked chillies, ginger, lemongrass, shallot, garlic,
coriander roots, water, shrimp paste, spices and
salt to mini bowl and secure lid. Process for 1
minute or until finely chopped, scraping sides of
bowl down occasionally. Add oil and secure lid.
Process for 20 seconds or until a paste forms.

2. Heat oil in a large heavy based saucepan over
medium-high heat. Cook chicken, in batches,
turning occasionally, for 5 minutes or until
browned all over. Transfer to a bowl. Reduce
heat to medium. Add curry paste and turmeric
and cook, stirring occasionally, for 5 minutes
or until fragrant. Stir in stock. Add chicken,
potatoes, tomatoes, cinnamon and star anise.
Bring to the boil then reduce heat to medium
low and simmer, covered, for 40 minutes or until
chicken is cooked and potatoes are tender.

3. Stir in coconut cream, palm sugar and fish sauce
and simmer, uncovered, for 10 minutes or until
slightly thickened. Remove and discard cinnamon
and star anise. Transfer curry to a serving dish.
Garnish with coriander and serve with rice.

26

Pizza Dough

Margherita Pizza

Prep 5 minutes plus 30 minutes to rest
Makes enough for four 30cm thin crust pizzas
or two 30cm thicker crust pizzas

3 cups (400g) bread flour
3 teaspoons instant dried yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
1 cup (250ml) warm water

1. Assemble food processor with spindle and dough
blade. Place flour, yeast, sugar, salt and olive oil
into bowl and secure lid. With the motor running,
slowly add the water through the feed chute.
Process until dough forms into a ball.
Do not over process.

2. Carefully remove dough and knead on a
lightly flour dusted surface to smooth. Place
dough ball into a lightly oiled bowl, cover and
rest in a warm place for 30 minutes or until
dough has doubled in size. Turn dough out on
a floured surface and punch down the dough
to remove excess air then lightly knead.

3. For thin crust, divide dough into 4 x 170g dough
balls, cover and set aside until required. For
thicker crust, divide dough into 2 even dough
balls, cover and set aside until required.

Prep 10 minutes / Cook 15 minutes
Makes 1 pizza

170g pizza dough for thin crust (or one half of the
dough for thicker crust)
¼ cup (60ml) pizza sauce

1

⁄3 cup (40g) shredded mozzarella cheese

1

⁄3 cup fresh basil leaves, torn plus extra basil leaves
to garnish
6 cherry tomatoes, quartered
4 drained bocconcini cheese balls, sliced 1cm thick

1. Preheat oven to 220°C no fan (200°C fan-forced).

Lightly flour one round 30cm diameter pizza tray.

2. Roll out dough onto a lightly floured surface to a

30cm diameter round. Place onto prepared tray
and prick evenly with a fork.

3. Spread pizza sauce over pizza base, sprinkle evenly

with mozzarella cheese, basil, cherry tomatoes and
bocconcini. Bake for 12–15 minutes until base is
crisp and topping is golden and melted. Garnish
with extra basil.

27

Vietnamese Chicken Salad
(Goi Ga)

Prep 25 minutes / Cook 12 minutes
Serves 4

2 skinless chicken breast fillets
4 cups (1L) chicken stock
3 cardamon pods
2 star anise
2 cinnamon sticks
Freshly ground pepper, to taste
¼ medium green cabbage
200g snow peas, trimmed
2 medium carrots, halved crossways
2 Asian red shallots
1 cup (90g) bean sprouts
1 cup packed fresh mint leaves
1 cup packed fresh coriander leaves

2

⁄3 cup (100g) roasted peanuts,
roughly chopped
½ cup fried shallots (see TIP), to garnish
1 fresh long red chili, thinly sliced, to garnish
(optional)

Dressing

2 fresh small red (birds eye) chillies, seeds removed
2 cloves garlic
3cm piece ginger, peeled, roughly chopped
¼ cup (60ml) fish sauce
½ cup (125ml) fresh lime juice
2 tablespoons sugar

1. To make dressing, assemble food processor
with spindle and Quad
ingredients into bowl and secure lid. Process
for 15 seconds or until combined and
sugar has dissolved. Transfer to a jug.

2. Place chicken in a saucepan, cover with stock, add
cardamom, star anise and cinnamon. Season with
pepper. Bring to a simmer over high heat. Reduce
heat to low and simmer for 10 minutes or until
chicken is just cooked through. Remove from heat
and set aside in pan for 15 minutes to cool. Use a
slotted spoon to transfer the chicken to a heatproof
bowl. Cover with plastic wrap and place in fridge
for 2 hours to chill. Discard stock and spices.

3. Assemble the cleaned and dried food processor
with spindle and fine shredding disc and secure
lid. Shred carrot, in batches, through small
feed chute. Using coarse shredder, shred snow
peas, in batches, through large feed chute.
Transfer carrot mixture to a large bowl.

4. Assemble food processor with spindle and slicing
disk (set to 2) and secure lid. Cut cabbage into
wedges to fit large feed chute. Process cabbage
in batches until shredded. Add to carrot mixture.
Again with the slicing disk (set to 1), thinly
slice shallots through the small or medium
feed chute, depending on size. Add to cabbage
mixture with the bean sprouts, mint, coriander
and half the peanuts then toss to combine.

5. Finely shred the chicken (by hand) and add to
cabbage mixture. Drizzle over dressing and toss
to combine. Divide among serving bowls garnish
with remaining peanuts, fried shallots and chilli.

®

blade. Place

28

TIPS

• Fried shallots can be found in the Asian aisle of your

supermarket or Asian grocery stores.

• For a spicy dressing leave some of the seeds in

the chillies.

Goat Cheese & Leek Tart

Prep 20 minutes / Cook 1 hour
Serves 6–8

2 leeks, white part only
80g butter, chopped
1 tablespoon olive oil
1 tablespoon chopped fresh thyme,
plus extra sprigs to garnish
Sea salt and freshly ground black pepper, to taste
80g goats cheese, crumbled
300ml cream
4 eggs

Shortcrust Pastry Ingredients

250g flour
135g chilled butter, chopped
1 egg
1–2 teaspoons ice cold water

1. To make pastry, assemble food processor
with spindle and Quad
and butter into bowl and secure lid. Process
ingredients until mixture resembles a fine
crumble. Add egg and water; process until
mixture forms a ball. Do not over process. Add
water gradually as you may not need it all.

2. Lightly knead dough by hand until smooth.
Shape into a disc. Cover with plastic wrap and
place in the fridge for 20 minutes to chill.

3. Preheat oven to 180°C no fan (160°C fan-forced).
Lightly grease a 25cm x 3cm loose base round
flan tin.

4. Assemble food processor with spindle and variable
slicer (set to 3–4) and secure lid. Place leeks one
by one into small feed chute, white side down.
Using small food pusher, thinly slice leeks.

5. Heat butter and oil in a large frying pan over
medium heat. Add leeks and cook, stirring,
for 5–7 minutes or softened.
Add thyme and cook, stirring, for an additional
minute. Season with salt and pepper and set aside.

6. Roll dough between two sheets of baking paper
large enough to line tin. Line tin with pastry;
trim any excess. Using a fork press several holes
around the middle of the pastry. Cover pastry with
non-stick baking paper and fill with baking beads,
uncooked rice or dried beans. Bake in oven for
15 minutes. Remove paper, beads, rice or beans.
Bake for an additional 5 minutes.

7. Spread leeks evenly over base of pastry.
Sprinkle with goats cheese and top with
extra sprigs of thyme. Whisk together cream,
eggs, salt and pepper; pour over leek mixture.
Bake for 30 minutes or until set. Allow to
cool for 30 minutes before serving.

®

blade. Place flour

29

Choc Chip, Pecan &

Dark Chocolate Ganache

Oat Cookies

Prep 15 minutes / Cook 12 minutes
Makes 28

125g butter, softened, chopped
½ cup (110g) caster sugar
½ cup (110g) firmly packed brown sugar
1 egg
2 teaspoons vanilla extract

1

1

⁄3 cups (200g) self-raising flour
½ teaspoon salt
1 cup (190g) dark choc chips
½ cup (70g) pecan halves, roughly chopped
¼ cup (25g) rolled oats

1. Preheat oven to 180°C no fan (160°C fan-forced).

Line 3 large baking trays with non-stick
baking paper.

2. Assemble food processor with spindle and

®

Quad

blade. Place butter, brown sugar, bakers
sugar, egg and vanilla into bowl and secure lid.
Process for 10 seconds or until mixture is smooth
and combined. Add flour and salt to food processor
bowl and secure lid. Pulse 8–10 times or until just
combined. Add choc chips, nuts and rolled oats
and secure lid. Pulse 5 times or until just combined.

3. Place heaped tablespoons of mixture,
3–4 cm apart, on prepared trays. Bake for
10–12 minutes or until golden. Set aside on
trays for 5 minutes to cool slightly. Use a spatula
to transfer to a wire rack to cool completely.

Prep 5 minutes / Cook 2 minutes
Makes 3 cups (790g)

600g dark chocolate, roughly chopped
300ml pure cream

1. Assemble food processor with spindle and

®

Quad

blade, ensuring bowl and attachments
are completely dry. Place chocolate into
bowl and secure lid. Process for 20–30
seconds or until very finely chopped.

2. Place cream into a saucepan. Bring just to a
boil over medium heat. Add chocolate and
stir 10 seconds or until chocolate is melted
and mixture is smooth and glossy. Transfer
to a bowl. Set aside to cool slightly.

TIPS

• Use ganache straight away as a chocolate sauce

or use a filling for a tart by pouring into a cupcake
paper and then chill in the fridge until set.

• To use as an icing for cakes or cupcakes set ganache

aside at room temperature for about 2–3 hours or
until a spreadable consistency.

• To use to make truffles, place ganache into an

airtight container and place in the fridge until
thickened and firm. Roll tablespoons of mixture into
balls then roll in cocoa, chocolate sprinkles, chopped
nuts or shredded coconut.

30

Gluten Free Orange,

Little Lime & Passionfruit

Almond & Pistachio Cake

Prep 15 minutes / Cook 1 hour
Serves 10

2 oranges (about 395g), washed, scrubbed
125g blanched almonds
125g pistachio kernels, plus extra 45g roughly
chopped, to garnish
5 eggs
1¼

cups (275g) caster sugar
1 teaspoon gluten free baking powder
Icing sugar, to garnish
Crème Fraiche or full fat natural Greek yogurt, to serve

1. Using a fork prick the oranges all over a few times.

Place into a microwave safe dish. Microwave on
HIGH for 8 minutes, turning halfway through.
Set aside to cool completely. Cut oranges
in quarters; remove and discard seeds.

2. Preheat oven to 180°C no fan (160°C fan-forced).

Grease and line the base and side of a round
22cm (base measurement) spring form pan
with baking paper.

3. Assemble food processor with spindle and

®

Quad

blade. Place almonds and pistachios into
bowl and secure lid. Process for 50 seconds or
until processed into meal. Transfer to a bowl.
Add orange quarters (including skin) to food
processor bowl. Process for 1 minute or until
pureed, scraping sides of bowl down if necessary.

4. Using an electric mixer beat eggs and sugar until
thickened. Use a large metal spoon to fold in
orange pulp, pistachio meal and baking powder
until combined. Spoon mixture into prepared
pan. Bake for 50 min–1 hour or until skewer
inserted in the centre comes out clean. (If top
starts to overbrown, cover with foil). Set aside for
15 minutes to cool slightly. Remove from pan
and transfer to a wire rack to cool completely.

5. Remove from pan. Dust with icing
sugar and garnish with extra pistachios.
Serve with crème fraiche or yogurt.

Cheesecakes

Prep 15 minutes / Cook 20 minutes
Makes 22

250g packet plain sweet biscuits, quartered
125g butter, melted

2

⁄3 cup (150g) caster sugar
200 ml sour cream
3 eggs
3 teaspoons lime rind
1 tablespoon lime juice
2 x 250g packets cream cheese, chopped, softened at
room temperature
¼ cup (60ml) passionfruit pulp
(about 4 passionfruit)

1. Preheat oven to 160°C no fan (140°C fan-forced).

Line 22 holes of two 12-hole,
capacity muffin pans with paper cases.

2. Assemble food processor with spindle and

®

Quad

blade. Place biscuits into bowl and secure
lid. Process biscuits until mixture resembles
fine breadcrumbs. Add butter. Process until
combined. Divide mixture between paper
cases and press down with the back of a spoon.
Place in the fridge for 15 minutes to chill.

3. Meanwhile, assemble clean and dry processing
bowl with spindle and Quad
sour cream, eggs, lime rind and juice into bowl
and secure lid. Process for 15 seconds or until
smooth. Add cream cheese and passionfruit pulp.
Process for 30 seconds or until just combined.
Pour mixture into prepared cases. Bake for 20–25
minutes or until just set. Cool in oven with door
ajar. Cover and refrigerate for 2 hours or
until well chilled.

1

⁄3 cup (80ml)

®

blade. Place sugar,

31

Breville Customer Service Centre

Australian Customers

Mail: PO Box 22

Botany NSW 2019
AUSTRALIA

Phone: [phone]

Fax: [phone]

Customer Service:

Email:

[e-mail]

New Zealand Customers

Mail: Private Bag 94411

Botany Manukau 2163
Auckland NEW ZEALAND

0800 273 845

Phone:

Fax: [phone]

Customer Service:

Email:

[e-mail]

Web: www.breville.co.nzWeb: www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this booklet may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2014.

BFP680 ANZ D14