Catler KM 8011 User Manual

Download

THE SCRAPER

Instructions

for use

MIXER PRO

™

KM 8011

THE

SCRAPER

MIXER PRO

™

CONTENTS

5 Catler recommends safety  rst

10 Know your Catler product

12 Assembly & operation

20 Troubleshooting

23 Care, cleaning and storage

25 Bread - recommendations

26 Bread - the vital ingredients

28 Baking - recommendations

29 Baking - the vital ingredients

31 Measuring and weighing

32 Recipe

CONTENTS

Congratulations

on the purchase of your new Catler product.

CONGRATULATIONS

CATLER RECOMMENDS SAFETY FIRST

We at Catler 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 PROFESSIONAL MIXER KM 8011

Read all instructions before use and save for future reference

• Carefully read all instructions before operating the bench mixer for the  rst time and save for future reference.

• Remove and safely discard any packaging material and promotional labels before using the appliance for the  rst time.

• To eliminate achoking hazard for young children, remove and safely discard the protective cover  tted to the power plug of this appliance.

• Do not place the mixer near the edge of abench or table during operation. Ensure the surface is level, clean and free of water,  our, etc. Vibration during operation may cause the appliance to move.

• Do not use the mixer on metal

surfaces, for example asink drain board.

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

• Always ensure the mixer is completely assembled before operating. Follow the instructions provided in this book. Ensure the speed control dial is in the OFF position and the bench mixer is switched o at the power outlet and the power cord is unplugged before attaching the beater, whisk or dough hook.

• Do not use attachments other than those provided with the mixer. Use only the beater whisk and dough hook supplied with the mixer.

CATLER RECOMMENDS SAFETY FIRST

• The maximum dough this machine can mix is 600 grams  our plus 375ml water.

• If your recipe is more than this, machine must be rested after 3 minutes of use to avoid overloading the motor.

• 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  ngers 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.

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

• Should an object such as aspoon or spatula fall into the bowl while mixing, immediately ensure the speed control dial is in the OFF position, turn the bench mixer o , unplug at the power outlet

and remove the object.

• Do not place hands in the mixing bowl unless the bench mixer is disconnected from the power outlet. Ensure the speed control dial is in the OFF position, the mixer is switched o and unplugged from the power outlet before removing the beater, whisk or dough hook.

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

CATLER RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

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

• Care should be taken when removing the food from the mixer bowl by ensuring the motor and the beater, whisk, or dough hook have completely stopped before disassembling. Ensure the speed control dial is in the OFF position, the appliance is switched o at the power outlet and unplugged before unlocking the mixer motor head and moving into the upright position. The beater, whisk or dough hook should be released from the mixer motor head before removing the processed food from the mixer bowl and the beater, whisk or dough hook.

• 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 OFF position, the power is switched o at the power outlet and the power cord is unplugged from the power outlet before

attempting to move the bench mixer, before assembling or disassembling, when not in use and before cleaning or storing.

• Do not move the mixer whilst in operation.

• Do not leave the mixer unattended when in use.

• Do not place any part of the mixer in the dishwasher other than the bowl, splash guard, beater, dough hook and whisk.

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

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

• Fully unwind the power cord before use.

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

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

• The appliance is not intended for use by persons (including children) with reduced physical,

CATLER RECOMMENDS SAFETY FIRST

sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by aperson responsible for their safety.

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

• It is recommended to regularly inspect the appliance, supply cord and plug. 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 Catler Service Centre for examination and/or repair.

• Any maintenance other than cleaning should be performed at an authorised Catler 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. Misuse may cause injury. This appliance shall not be used by children.

Keep the appliance and its cord out of reach of children.

• 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.

CATLER RECOMMENDS SAFETY FIRST

WARNING: ENSURE THE SPEED DIAL CONTROL IS IN THE OFF POSITION THE MIXER IS SWITCHED OFF AT THE POWER OUTLET AND UNPLUGGED FROM THE POWER OUTLET BEFORE ATTACHING / DEATTACHING THE BEATER, WHISK OR DOUGH HOOK; BEFORE INSTALLING/ REMOVING THE MIXING BOWL; BEFORE ATTEMPTING ANY OTHER MANIPULATION. NEVER TURN ON THE APPLIANCE WHEN THE MIXER HEAD IS AT RAISED POSITION.

WARNING: FOR HOUSEHOLD USE ONLY. DO NOT IMMERSE IN ANY LIQUID.

WARNING: THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. DO NOT OPERATE THE APPLIANCE ON AN INCLINED SURFACE. DO NOT MOVE THE APPLIANCE WHILE IT IS SWITCHED ON. THE POWER PLUG WHEN PLUGGED MUST REMAIN ACCESSIBLE FOR EASY REMOVING. KEEP THE MANUAL ON ASAFE PLACE.

SAFE THESE INSTRUCTIONS

CATLER RECOMMENDS SAFETY FIRST

KNOW YOUR CATLER PRODUCT

A. Motor head - Powerful motor for

thorough mixing results.

B. 4.7l stainless steel mixing bowl with

handle.

C. Illuminated LED speed indicator band

- Displays selected mixing task.

D. Tilt back and lock down hinge button

- The motor head tilts back and locks into

position to allow easy removal of the mixing bowl and attachments.

E. Bowl locking recess - The bowl locking

recess allows the bowl to be securely locked into place for safety and stability when the mixer is in operation.

F. LCD screen with count up & down

timer - Mixer can be set to count down according to aspeci ed time on arecipe or set to count up to assess mixing time.

KNOW YOUR CATLER PRODUCT

G. Pause function - Rotate dial to PAUSE to

temporarily stop mixing and pause the timer.

H. Catler Assist™ handles - Handles on

base and on motor head allow for easy and comfortable lifting of the mixer.

I. Load sensing technology - Mixer

automatically senses the load and adjusts the power to maintain the selected speed (not shown).

J. Internal cord storage - Located in the

rear of the mixer. Cord pushes into the mixer base for convenient and tidy storage.

K. Splash guard - Prevents ingredients from

splattering out of the bowl.

A. Flat beater - Thoroughly mixes avariety

of mixtures such as cake and biscuit batter, pastries, and mashed potatoes.

B. Wire whisk - Consistently mixes and

aerates for egg whites, cream and thin batters.

C. Dough hook - E ectively kneads heavy

dough for bread and pizza.

D. Scraper beater - Scrapes the sides and

bottom of the bowl for exceptionally thorough mixing, of cake and biscuit batter, pastry and frosting.

E. Spatula (not shown).

ABOUT YOUR SCRAPER BEATER

The Catler scraper beater folds ingredients and continuously scrapes down the sides and bottom of the bowl for exceptionally thorough mixing. It virtually eliminates the need to scrape the bowl by hand with aspatula and cuts mixing time up to 60%.

Under-mixed batters produce poorly baked results, resulting in collapsing, unevenness of crumb, holes, low rising, streaking and course textures. The scraper beater will help to ensure athoroughly mixed batter for your favourite cakes, biscuits, frosting and more.

KNOW YOUR CATLER PRODUCT

ASSEMBLING YOUR FOOD PROCESSOR FP 8010

Assembly

& operation

ASSEMBLY & OPERATION

BEFORE FIRST USE

Before using your bench mixer for the  rst time, remove any packaging material and promotional labels. Ensure the speed control dial is in the OFF position, the mixer is switched o 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  rst using your bench mixer, you may notice an odour coming from the motor. This is normal and will dissipate with use.

ATTACHING THE BOWL

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

2. Place the mixer on alevel, dry bench top. The mixer motor head should be in the horizontal (closed) position when moving. Raise the mixer motor head by pressing the RELEASE button.

3. Lift the mixer motor head up until it tilts back and locks into the open position.

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

ASSEMBLY & OPERATION

ATTACHING MIXING AND WHISKING TOOLS

1. Raise the motor head by pressing the RELEASE button.

2. Align the groove in the top of the mixing attachment with the locking pin on the spindle extending down from the mixer motor head.

3. Push the attachment upwards and turn clockwise until it locks securely onto the locking pin on the spindle (see picture below).

4. Lower the mixer motor head by pressing the RELEASE button and gently lowering the mixer motor head until it locks into the closed position.

5. The splash guard can now be assembled if required. Slide the main ring into position on top of bowl, then assemble the pour spout.

OPERATING THE MIXER

Planetary mixing action

By replicating asimilar mixing action used by commercial mixers in bakeries and patisseries, the Scraper Mixer Pro head rotates around the bowl while rotating the beater in the opposite direction. This ensures asuperior and thorough mixing result without the need for arotating bowl.

1. Ensure the speed control dial is set to the OFF position, plug the cord into a220– 240V power outlet and switch the power ON at the power outlet. The illuminated LED speed indicator band will  ash and the count up/down timer will display 0:00. The mixer is now ready.

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

3. Always begin mixing by selecting alow speed setting on the speed control dial.

Starting on alow speed will prevent

ingredients splattering. Increase the speed as suited to the mixing task. The speed setting can be adjusted during operation. If necessary, stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with aspatula.

4. If the mixer has not been used for 5 minutes it will automatically change from STANDBY mode to apower saving OFF mode and the illuminated LED will switch o . To exit OFF mode and begin mixing, turn the dial to the selected speed or press one of the count up/down timer buttons.

5. Do not turn the mixer on with the scraper beater in place if the mixing bowl is empty. This will cause the scraper beater to make aloud noise as it scrapes the bowl.

ASSEMBLY & OPERATION

6. When ingredients are in the mixing bowl, the scraper beater may make aslight noise as it scrapes the sides and bottom of the bowl. This is normal and should not cause concern.

COUNTUP TIMER

The count-up timer is for gauging mixing time. You can monitor the time it takes to thoroughly mix the ingredients, so that the next time you mix the same ingredients you can set the count-down timer for the speci c time. The count-up timer will automatically begin counting up as soon as the dial is rotated from OFF to one of the speeds. When the dial is turned to PAUSE the total time will be displayed on the LCD and will  ash. When the dial is turned to OFF, the LCD display will reset back to 0:00.

COUNTDOWN TIMER

The count-down timer is for any recipe that speci es the length of time ingredients should be mixed. For example, if arecipe reads, “beat for 3 minutes”. To set the count-down timer, press the up or down arrows until the desired mixing time is displayed on the LCD screen. Press and hold to scroll more quickly. Rotate the dial to select the desired speed, and begin mixing. When the timer has  nished counting down, it will beep. The

motor will automatically turn o and the timer will  ash OFF. The control dial must to be rotated to the OFF position to reset the timer and to continue mixing. The maximum time displayed on the timer is 60 minutes. The mixer will automatically switch OFF at 60 minutes. The control dial needs to be rotated to the OFF position to reset the timer and to continue mixing.

PAUSE MODE

While mixing, at any stage, you can rotate the control dial to the PAUSE setting. This will suspend the timer, and turn the motor o . This enables you to assess the mixing progress or add additional ingredients without a ecting the timer. For example, if you are mixing using the count-up timer mode, you can rotate the control dial from one of the mixing speeds to PAUSE. The mixer motor will stop and the timer will pause. Once ready, rotate the dial back to one of the mixing speeds and the timer will continue to count-up from the exact time it was paused. Alternatively, if the mixer is on PAUSE, you can reset the timer to 0:00 by rotating the dial to OFF. The PAUSE function can also be used in the count-down timer mode. To continue mixing, rotate the dial back into one of the mixing speeds to allow the timer to continue counting down.

ASSEMBLY & OPERATION

SPEED SETTING ATTACHMENT FOR

Kneading/Folding

Creaming/Beating

Whipping/Aerating

USING THE SCRAPER BEATER

• The scraper beater can be used for avariety of mixing tasks. These include creaming butter and sugar, pastry, cake and biscuit doughs, batters, icing and frosting. The scraper beater creates amuch more e cient mixing action, which means the mixing time of many recipes will be reduced. Refer to the chart below for approximate mixing times for common mixing tasks.

• Longer mixing times may be required for larger or double quantities.

• Do not use the scraper beater for mixing heavy dough (bread, pizza etc) or whisking egg whites.

• When adding  our to the mixing bowl, always use splash guard and ensure the mixer is on the folding/kneading setting.

This will prevent  our from escaping the

bowl.

Bread dough

Packet cake mixes, mu ns. Creaming butter and sugar, cream cheese, heavy batters

Cream, egg white/meringues, marshmallow

• The scraper beater can also be used as aspatula when removing cake, biscuits or other mixtures from the mixing bowl.

ASSEMBLY & OPERATION

MIXTURE MIXING TASK APPROX. MIXING TIME

Butter & sugar Creaming

Cake, mu n batter

Biscuits & cookie mixtures

Thin/light batters (ie. Pancakes)

Icing

Incorporating wet and dry ingredients

Creaming butter

Frosting

Combining icing sugar, butter & liquid ingredients

1–4 minutes (or until mixture is pale and creamy)

30–40 seconds (or until all ingredients are combined)

30–40 seconds (or until all ingredients are well combined)

30–40 seconds (or until all ingredients are combined)

40–50 seconds (or until all icing is smooth)

1–2 minutes (or until butter is smooth & creamy) 50–60 seconds (or until mixture is light and  u y)

ISSUE TIP

Choice of attachments

Use the beater for all mixing tasks. Use the whisk for all whipping or aeration tasks. Use dough hook only for kneading bread dough.

Use the mixing guide to select asuitable mixing speed when

Speed settings

preparing recipes. Begin mixing at lowest speed then increase to higher speed to prevent splattering.

Mix for the recommended time in the recipe – avoid over mixing.

Mixing

Should an object such as aspoon or spatula fall into the bowl while mixing, immediately turn the mixer o , unplug at the power outlet and remove the object.

Be sure the whisk and bowl are completely clean and dry before

Egg white

use – asmall amount of fat or egg yolk will a ect whipping performance.

Add liquid ingredients to the dry ingredients. Use Kneeding/Folding

Bread dough

setting to knead ingredients into adough ball. DO NOT place hands near dough hook when mixer is operating.

ASSEMBLY & OPERATION

DISASSEMBLING THE MIXER

1. When mixing is complete, turn the speed control dial to the OFF|STANDBY position, switch the appliance o at the power outlet and unplug the cord.

2. To remove splash guard, separate the pour spout, then slide main ring out of position.

3. Raise the mixer motor head by pressing the RELEASE button. Lift the motor head up until it locks into the open position.

4. Remove the mixing or whisking tool by holding the mixer motor head and pressing the tool upwards on the spindle.

Then turn the attachment anti-clockwise

to release it from the pin on the spindle.

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

6. Release and remove the mixing bowl from locking recess on mixer base by turning anti-clockwise.

7. Use asoft plastic spatula to remove mixture from the mixing bowl.

8. Lower the mixer motor head by pressing the RELEASE button and lowering the mixer motor head down until it locks into the horizontal position.

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

WARNING:

Avoid contact with beater/dough hook/whisk during operation. Keep hands, hair, clothing, spatulas and other utensils out of the way to prevent personal injury or damage to the mixer.

ASSEMBLY & OPERATION

Troubleshooting

TROUBLESHOOTING

MOTOR HEAD SAFETY CUTOFF

The mixer is equipped with amotor head safety cut-o . If the mixer head is lifted up at any time while the mixer motor is switched on, the safety cut-o will automatically switch the motor o and set the mixer into standby mode. To restart the motor within 5 minutes, lower the mixer head into the horizontal (closed) position, and turn the dial away then back to the required speed setting. This will resume mixing and the timer will resume counting. To restart the motor after 5 minutes or more, lower the mixer head and turn the dial to OFF then back to the required speed. The timer will start from 0. To turn the mixer o (instead of restarting), turn the dial to OFF, and unplug from the wall.

ELECTRONIC PROTECTION CUTOFF (current overload)

The mixer is equipped with an electric protection cut-o and will automatically stop operating if the motor is stalled or overloaded. This is normally aresult of excessive ingredients being processed at one time. Should the mixer go into this mode, the LED indicator band will  ash and the error message “E1” will  ash on the LCD screen and the buzzer will “beep” 3 times.

If this error occurs, turn the speed control dial to the OFF position, switch the appliance o at the power outlet and unplug the cord. Remove some of the ingredients in the mixing bowl and then restart the mixer.

THERMO PROTECTION CUTOFF (temperature overload)

The mixer is equipped with aself-resetting safety device which safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and the motor will switch itself o . Should the mixer go into this mode, the LED indicator band will  ash and the error message “E2” will  ash on the LCD screen and the buzzer will “beep” 3 times.

If this error occurs, turn the speed control dial to the ‘OFF’ position, switch the appliance o at the power outlet and unplug the cord. Wait at least 15 minutes before restarting the mixer.

TROUBLESHOOTING

PROBLEM EASY SOLUTION

• Always ensure the speed control dial is in the OFF position

Machine will not work when switched ON

before start.

• The temperature overload protection (thermo cut-o ) device has not been activated automatically, allow more time for the motor to cool down.

Cannot set the time on the count-down timer

• Always ensure the speed control dial is in the OFF position before trying to set the count-down time.

• The mixer has been stressed by overloading or stalling. The mixer will automatically activate the overload protection

Mixer suddenly switches o during mixing

button and the unit will switch itself o . If this happens, switch the mixer o at the outlet and unplug it for at least 15 minutes. The overload protection device will reset, and the mixer will be ready to use again when it powers back into standby mode.

• The mixer will automatically stop operating if the motor is stalled. If this occurs, the ‘E1’ error message will  ash on the count-up/down timer display. This is an electronic safety

“E1” error message is  ashing on the countup/down timer display

feature. This is normally aresult of too much ingredients being processed at one time. Try removing some of the ingredients from the bowl. To continue mixing, turn the speed control dial to the o position and unplug the mixer from the power outlet. Then plug the mixer into the power outlet and use as normal.

• This may indicate that the motor has been stressed by overheating with excessive load. The mixer is  tted with aselfresetting safety device which safeguards against overheating on the motor with excessive loads. If overheating

“E2” error message is  ashing on the countup/down timer display

occurs, the mixer will automatically activate the overheating protection device and the motor will switch itself o . When the overheating protection is activated, unplug the mixer from the power outlet for at least 15 minutes to allow the unit to cool.

Turn the speed control dial to the OFF position then plug the

mixer into the power outlet and use as normal.

• When ingredients are in the mixing bowl, the scraper beater

Noise is heard when scraper beater is mixing

may make aslight noise as it scrapes the sides and bottom of the bowl. This is normal and should not cause concern. Do not turn the mixer on with the scraper beater in place if the mixing bowl is empty. This will cause the scraper beater to make aloud noise as it scrapes the bowl.

TROUBLESHOOTING

Care, cleaning

& storage

CARE, CLEANING & STORAGE

MOTOR HEAD AND MIXER BASE

Do not wash or immerse the mixer motor head or mixer base in water. Do not allow water or other liquids to enter the gear system, as this may result in damage. Wipe clean 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 cleaners on the mixing bowl,  at beater, dough hook or whisk, as they may scratch the surface. Use only warm soapy water with asoft cloth. Also do not soak attachments for extended periods of time, for example several hours or overnight, as this may damage the  nish.

BOWL AND ATTACHMENTS

Wash the bowl and attachments (beater, scraper beater, whisk and dough hook) with warm soapy water and asoft cloth or asoft bristled brush. Rinse and dry thoroughly. Avoid abrasive scouring pads or cleaners, as they may damage the surfaces..

STORAGE

Store your mixer on the kitchen bench, or upright in an accessible cupboard. Always ensure the speed control dial is in the OFF position, the mixer is o at the wall, and the power cord is unplugged. Store the mixing bowl locked into the bowl recess in the mixer base. Place the attachments inside the mixing bowl and lower the mixer head into the horizontal (closed) position. Do not take o the motor head for any purpose.

DISHWASHER

The bowl and attachments (beater, scraper beater, whisk and dough hook) can also be washed in the dishwasher on astandard wash cycle. Place scraper beater on the top shelf only.

CARE, CLEANING & STORAGE

Bread

- recommendations

BREAD  RECOMMENDATIONS

HINTS & 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  our 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  our 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  our to make yeasted bread unless recipe states otherwise.

• In high altitude areas above 900m, lower air pressure causes the dough to rise faster. Try reducing yeast by

/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  our ratio. If the dough is too sticky, add extra  our 1 tablespoon at atime if the dough is too dry add extra water 1 teaspoon at atime.

Afew minutes is needed for these extra

ingredients to be absorbed. Dough with the correct amount of  our and water should form into asmooth, round ball that is damp to the touch but not sticky.

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 speci c  avour 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  our 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.

BREAD  RECOMMENDATIONS

BREAD  THE VITAL INGREDIENTS

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  our 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  our sold as baker’s, bread or plain  our may be used. Plain  our is most readily available, however, best results are obtained with  our at least 11% protein content. For this reason, the recipes in this book requiring bread  our have been made using  our with 11% protein content. This is normally indicated on the packaging. Do not sift the  our or use self-raising  our for bread making unless indicated in the recipe. When using alow-protein, plain, stone ground or wholemeal  our the quality of the bread can be improved by adding gluten  our. There are several brands of bread or bakers  our available nationally at larger supermarkets. It is ahigh protein, white bread  our, with 11% protein.

Wholemeal wheat  our contains the bran, germ and  our of the wheat grain. Although breads baked with this type of  our will be higher in  bre, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 160g of wholemeal  our with white bread  our.

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

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

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

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  ours. 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 shelf life qualities. Asimple bread improver can be acrushed un avoured vitamin C tablet added to the dry ingredients.

Sugar provides sweetness and  avour, 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.

BREAD  THE VITAL INGREDIENTS

Powdered milk and milk products enhance the  avour 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,  avour and keeping qualities. As salt inhibits the rising of bread be accurate when measuring.

Fat adds  avour and retains the moisture. Vegetable oils such as sa ower, sun ower, canola, etc. can be used. Butter or margarine can be substituted for oil in recipes but may give ayellow coloured crumb.

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. 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.

Wate r 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  avour 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  rst 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.

BREAD  THE VITAL INGREDIENTS

BAKING  RECOMMENDATIONS

HINTS & TIPS 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 use 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.

• Temperature and cooking times may vary with some ovens so adjust accordingly. If using afan forced oven reduce the temperatures in the recipes by 10-20°C.

• 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 o the mixer from time to time and scrape the bowl with aspatula.

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

• Spray trays and cake pans with an oil spray and line with baking paper; this will make removing your food easier.

• 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 beater and mixing bowl or other utensils with cold water immediately after use. Using hot water will set the egg and make removal di cult.

• Test if cakes are cooked 3-4 minutes before end of recommended cooking time by inserting awooden skewer into the centre of the cake. The skewer should come out clean or with small dry crumbs on it.

• For crisper results when baking biscuits, remove the baking trays from the oven and placed directly onto wire racks.

Move the biscuits slightly away from their

baked position on the trays and cool completely before removing.

BAKING  RECOMMENDATIONS

BAKING  THE VITAL INGREDIENTS

VITAL INGREDIENTS FOR CAKE & PASTRY MAKING

Flour, such as plain, self raising and

wholemeal, used for cake and pastry making should be lower in protein (gluten) than  our used for bread making.

Plain  our has ahigher protein (gluten) content and gives baked products, such as cakes, mu ns, pastries, scones and pancakes, asofter texture.

Self-raising  our is ablend of plain  our and raising agents such as baking powder. Self raising  our can be used in recipes to replace plain  our and baking powder. To make 1 cup self-raising  our sift together 1 cup plain  our and 2 teaspoons baking powder.

Wholemeal  our contains more parts of the whole wheat grain –  our, bran and wheat germ – and can be used in mu ns, breads and pie cases but will have adenser texture.

Corn  our is made from maize (corn) and is used in some baked products to give a ner texture and can also be used as astarch to thicken sauces and desserts. Wheaten corn our is recommended when making sponge cakes.

Rice  our is derived from rice and is used to give a ner texture in baked products such as shortbread biscuits.

Bicarbonate of soda also known as baking soda is an ingredient in baking powder and can be used as an additional raising agent or to darken some baked products.

Butter will give particular  avour and soft texture to baked products. Margarine can replace butter to give asimilar result. Oil can be used in some baking to replace butter but will give texture and  avour di erences.

Eggs should be at room temperature to give better volume when making cakes and sponges. Standard 60g eggs were used in the recipes.

Milk should be full cream unless speci ed. Light, low fat or skim milk can be used but will give texture and  avour di erences.

Sugar (white crystal sugar) is used to give  avour, texture and colour to baked products. Caster sugar is often used in baking as it is easier to dissolve when creaming butter and sugar. Brown sugar is also easy to dissolve and can be used to give adi erent  avour and texture. The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as mu ns.

Baking powder is amixture of cream of tartar and bicarbonate of soda and is used as araising agent in baking.

BAKING  THE VITAL INGREDIENTS

MEASURING & WEIGHING

MEASURING AND WEIGHING INGREDIENTS

The accuracy of measurements can a ect the critical balance of the recipe. Use accurate and appropriate measuring equipment to ensure the best results. Do not use tableware, or common cups or spoons when measuring ingredients.

DRY MEASURING CUPS & SPOONS

For dry ingredients, use nested plastic or metal dry measuring cups and spoons. Do not use tableware cups or spoons. It is important to spoon or scoop the dry ingredients loosely into the cup. Do not tap the cup or pack the ingredients into the cup unless otherwise directed (eg. packed brown sugar). The extra amount gained from packing or tapping down ingredients can a ect the critical balance of the recipe. Level the top of the cup by sweeping the excess with the back of aknife. When using measuring spoons for either liquid or dry ingredients such as yeast, sugar, salt, dry milk or honey, measurements should be level, not heaped.

LIQUID MEASURING CUPS

For liquid ingredients, use transparent plastic or glass liquid measuring cups with the measurements marked clearly on the side. Do not use non-transparent plastic or metal measuring cups unless they have measurement markings on the side. Measuring cup must be on a at and horizontal surface. For accuracy, bend to view the liquid level at eye level. An inaccurate measurement can a ect the critical balance of the recipe.

MEASURING & WEIGHING

Recipe

RECIPES

CARAMEL CHIP PEANUT BUTTER COOKIES

Makes 36

Ingredients

125g butter, softened 1 cup (280g) crunchy peanut butter 1 cup (220g)  rmly packed brown sugar 1 egg

/4 cups (260g) plain  our

/2 teaspoon baking powder

/2 cup (70g) roasted salted peanuts,

chopped

/2 cup (95g) caramel choc chips (see note)

Method

1. Preheat oven to 170 °C fan forced. Line two baking trays with baking paper.

2. Assemble mixer using scraper beater. Combine butter, peanut butter and brown sugar in the mixer bowl. Slowly turn mixer to LIGHT MIXING setting and for 30 seconds. Increase speed to CREAM/ BEAT and beat for 2 minutes until pale and creamy.

3. Reduce speed to LIGHT MIXING setting; add egg and beat 30 seconds. Sift the  our and baking powder over the butter mixture then beat on KNEAD/FOLD setting for about 30 seconds or until just combined.

4. Remove the bowl from the mixer and stir through the peanuts and caramel choc chips. Roll tablespoons of mixture into balls. Place onto prepared baking trays, allowing room for spreading. Flatten with  ngertips to about 1cm thick. Bake for 15–18 minutes or until golden. Allow to stand on trays for 5 minutes before transferring to awire rack to cool. Repeat with remaining cookie mixture.

NOTE Caramel choc chips are available in baking section of most supermarkets, alternately use white, milk or dark choc chips.

RECIPE

RED VELVET CUPCAKES

Makes 20

Ingredients

/4 cups (410g) plain  our

/4 cup (25g) cocoa powder

11/2 teaspoon baking powder

/4 teaspoon salt 185g butter, softened 11/2 cups (330g) caster sugar 2 eggs

/4 cup (180g) sour cream 1 tablespoon pillar box red food colouring

/2 cup (125ml) buttermilk

/2 teaspoon bicarbonate of soda 1 teaspoon white vinegar Cream cheese frosting, to ice

Method

1. Preheat oven to 160°C fan-forced. Line

two × 12 hole 1/3 cup capacity mu n trays with 20 cupcake liners.

2. Sift  our, cocoa, baking powder and salt

onto asheet baking paper.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl. Beat on LIGHT MIXING setting for 1 minute then increase speed to CREAMING setting and beat for 2 minutes until pale and creamy.

4. With the mixer on LIGHT MIXING setting

add the eggs one at atime then add the sour cream. Combine food colouring and milk together and pour half into the batter. Beat in half the  our mixture, then repeat with remaining milk and  our mixtures. Turn the mixer to KNEAD/ FOLD setting, combine the bi-carb and vinegar and pour into the batter, mixing 20 seconds.

5. Spoon into paper cases,  lling each about two-thirds full. Bake for 20–25 minutes or until askewer inserted in centre of cupcakes comes out clean. Stand in pans for 5 minutes then remove to awire rack to cool completely.

6. Once cool top with cream cheese frosting on page 50.

CREAM CHEESE FROSTING

For 1 x 23cm cake

Ingredients

60g butter, softened 250g cream cheese, softened 1 teaspoon vanilla extract 3 cups icing sugar, sifted

Method

1. Assemble mixer using scraper beater. Add butter, cheese and vanilla into the mixer bowl. Slowly turn mixer to Cream / Beat setting and beat for about 1 minute or until well combined.

2. Reduce speed to Knead /Fold setting and add sugar; once added increase speed again until mixed well. Spread on cooled cake.

RECIPE

RICOTTA PANCAKES

Makes 6 to 8

Ingredients

3 eggs, separated 2 tablespoons caster sugar 200g fresh ricotta

/2 cup (125ml) milk

/4 cup (110g) self-raising  our 1 1/2 teaspoons baking powder Unsalted butter for greasing fresh berries, to serve maple syrup, to serve

Method

1. Assemble mixer using the whisk attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute. Transfer egg white mixture to another bowl.

2. Place egg yolks, ricotta and milk into bowl of mixer. Still using the whisk attachment, turn the mixer to CREAM/ BEAT setting and mix until combined. Reduce speed and add sifted  our and baking powder and mix until just combined. Return egg white mixture back into mixer bowl and mix on KNEAD/ FOLD setting until just combined.

3. Heat aheavy base frying pan or griddle over alow to moderate heat. Lightly grease with butter.

4. Spoon about 2 heaped tablespoons of the mixture into pan and cook until golden brown on both sides.

5. Serve with fresh blueberries and maple syrup.

TIP For berry pancakes pour mixture into pan; top with several fresh berries before  ipping over and cooking other side.

RECIPE

BANANA CAKE WITH LEMON ICING

Serves 10

ORANGE SOUR CREAM CAKE

Serves 8

Ingredients

200g butter, softened

/2 cups (330g) caster sugar

1 2 eggs 11/2 cups (approx 3 large) very ripe mashed bananas 1 teaspoon vanilla extract

/2 cup (125ml) buttermilk

/4 cups (335g) self-raising  our

2 1 teaspoon ground cinnamon

Method

1. Preheat oven to 180°C no fan (160°C with fan). Grease and line base and sides of a23cm round cake pan with baking paper.

2. Assemble mixer using scraper beater. Add butter and sugar to the mixer bowl. Slowly turn mixer to CREAM/BEAT setting and beat for about 1 minute or until well combined. Add eggs, one at atime, beating well between each addition. Add bananas and vanilla and mix well.

3. Reduce speed to KNEAD/FOLD setting; add half the buttermilk. Beat in half the sifted  our and cinnamon, then repeat with remaining milk and  our mixtures; mix until just combined.

4. Spoon mixture into prepared pan and bake for about 60 minutes or until awooden skewer inserted into centre comes out clean.

5. Allow cake to cool in pan for 5 minutes before transferring to awire rack to cool completely.

6. Serve with lemon icing.

Ingredients

1 navel orange 150g butter, softened

/3 cup (150g) caster sugar 2 tablespoons orange marmalade 3 eggs

/3 cup (160g) lite sour cream

/4 cups (185g) self-raising  our

/4 cup (35g) plain  our 1 cup (160g) pure icing sugar, sifted Double cream, to serve

Method

1. Preheat the oven to 160°C fan forced. Grease base and sides of 20cm (base)

round cake tin. Line the base with baking paper.

2. Assemble mixer using scraper beater. Remove rind from orange and juice

orange; reserve juice. Combine orange rind, butter, caster sugar and orange marmalade in the mixer bowl and beat on LIGHT MIXING for 1 minute then increase speed to CREAM/BEAT for 2 minutes until pale and creamy.

3. With the mixer on LIGHT MIXING setting

add the eggs 1 at atime then add the sour cream and beat 20 seconds. Sift the  ours together into the bowl and mix on KNEAD/FOLD setting for 30–45 seconds until batter in smooth.

4. Spoon into the tin and smooth the top.

Bake for 50–55 minutes or until awooden skewer inserted into centre comes out clean. Stand the cake in the tin for 15 minutes then turn onto awire rack to cool.

5. For the icing; combine the icing sugar

and 11/2 tablespoons of the orange juice in asmall saucepan over medium heat. Stir until smooth and runny. Pour the icing over the cake allow to set.

RECIPE

RASPBERRY JAM ROLL

Serves 6

CHOCOLATE CAKE

Serves 10

Ingredients

3 eggs

/2 cup (110g) caster sugar

/3 cup (100g) self-raising  our 1 tablespoon corn our 1 tablespoon white sugar, to sprinkle

/2 cup raspberry jam

/3 cup fresh or frozen raspberries

Method

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a25 × 30cm (base) swiss roll pan with baking paper, allowing 2cm overhang along both long ends.

2. Assemble mixer using the whisk

attachment; add eggs and sugar to the mixer bowl. Slowly turn mixer to AERATE/ WHIP setting and whisk for 5–6 minutes, or until the mixture is thick and pale.

3. Sift  our and corn our together over the

mixture. Turn the speed to KNEAD/ FOLD setting and whisk 20–30 seconds until just combined.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge springs back when touched in centre and edges start to shrink from sides.

5. Meanwhile, place asheet of baking paper

onto aclean tea-towel. Sprinkle with alittle white sugar. Turn hot cake out onto the sugared paper. Remove paper lining and starting from 1 short side, gently roll the sponge and paper up. Roll in the clean tea towel and set aside to cool completely.

6. Unroll the sponge and spread with jam.

Scatter over the raspberries. Re-roll sponge, this time without the paper, to enclose the  lling. Place onto aserving plate and serve.

Ingredients

4 egg whites (150g) 200g good quality dark chocolate 200g butter, softened 1 cup (220g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 1/2 cups self-raising  our

/4 cup cocoa powder

1 1/4 cups buttermilk

Method

1. Preheat oven to 180°C no fan (160°C with fan). Grease and line base and sides of a22cm cake pan with baking paper.

2. Melt chocolate in aheatproof bowl over hot water. Set aside.

3. Assemble mixer using scraper beater. Add butter, sugar and vanilla in mixer bowl. Slowly turn mixer to CREAM/BEAT setting; beat for 1–2 minutes or until pale and creamy. Add eggs one and at time, beat until combined. Add melted chocolate and mix until combined.

4. Reduce speed to KNEAD/FOLD setting; add sifted dry ingredients and buttermilk in two batches. Spoon mixture into prepared pan and bake for about 1 hour and 10 minutes or until awooden skewer inserted into centre comes out clean.

5. Allow cakes to cool in pan for 5 minutes before transferring to awire rack to cool completely.

RECIPE

PUMPKIN SULTANA LOAF

Serves 8

Ingredients

1 cup cooled mashed butternut pumpkin (see note) 100g butter, softened

/4 cups (275g)  rmly packed soft brown

1 sugar 2 tablespoons maple syrup 2 teaspoons mixed spice 2 eggs 2 cups (300g) self-raising  our

/2 teaspoon bicarbonate of soda

/2 cup (80g) sultanas

/2 cup (60g) chopped pecan halves

Extra pecan halves, to decorate

Method

1. Preheat oven to 170°C fan forced. Grease and line base and sides of a6cm deep, 10cm × 20.5cm (base) loaf pan.

2. Assemble mixer using scraper beater. Combine butter, sugar, maple syrup and mixed spice in the mixer bowl. Slowly turn mixer to LIGHT MIXING setting and for 1 minute. Increase speed to CREAM/ BEAT setting and beat for 2–3 minutes until pale and creamy. Reduce speed LIGHT MIXING setting, add eggs one at atime then pumpkin and, beat for 30 seconds (mixture may curdle alittle but it will be  ne once  our added).

3. Sift the  our and bicarbonate of soda over the pumpkin mixture then beat on KNEAD/FOLD setting until just combined. Remove the bowl from the mixer and fold through sultanas and chopped pecans.

4. Spoon into prepared pan. Smooth surface. Decorate with pecans if desired. Bake for 50–55 minutes or until askewer inserted into the centre comes out clean. Stand in pan for 30 minutes then turn onto awire rack to cool. Serve warm or cold spread with butter or cream cheese.

NOTE For 1 cup mashed pumpkin; Peel & cut 600 g butternut pumpkins into 3–4cm pieces. Place in asingle layer on amicrowave-safe plate. Cover with plastic and microwave on High/100% power for 6–8 minutes or until pumpkin is tender. Set aside to cool. Drain any excess water then mash until smooth.

RECIPE

MARSHMALLOWS

Makes 24

Ingredients

2 cups (440g) caster sugar 200ml lukewarm water 6 teaspoons gelatine

/2 cup (125ml) cold water 1 teaspoon vanilla bean paste 2 cups (160g) toasted desiccated coconut

Method

1. Grease and line a3cm deep, 16.5cm ×

26.5cm (base) slab pan, allowing paper to hang over sides.

2. Combine the sugar and lukewarm into

asaucepan and cook over medium heat, stirring constantly, until sugar dissolves. Brush sides of pan with awet pastry brush to dissolve any sugar crystals. Bring to boil and boil gently, without stirring for 5 minutes until thermometer reaches 110°C.

3. Sprinkle the gelatine over cold water and

stir with afork to combine. Spoon the gelatine mixture into hot sugar syrup and cook, whisking constantly until the gelatine has dissolved then bring to gentle boil. Pour into mixer bowl and set aside for 20–30 minutes to cool to room temperature.

4. Add the vanilla to the bowl. Assemble

the mixer using whisk attachment. Slowly turn mixer to AERATE/WHIP setting and whisk for 4

/2–5 minutes, or until the

mixture is very thick and white.

5. Spoon into the prepared pan and set

aside to cool. Once set (about 1 hour in fridge, 2 hours room temp) turn out of the pan and use awet knife to cut into 24 squares. Toss in coconut and set aside until surface feels dry. Serve.

TIP You can replace the coconut with good quality  nely grated milk chocolate.

LEMON ICING

For 1 × 23cm cake

Ingredients

3 cups icing sugar mixture, sifted 1 teaspoon grated lemon rind 2 tablespoons lemon juice 100g butter, melted

Method

1. Assemble mixer using scraper beater. Add icing sugar mixture and lemon rind into mixer bowl. Turn mixer to KNEAD/ FOLD setting and pour in lemon juice and butter. Mix until combined.

2. Spread on cooled cake.

RECIPE

TURKISH GOZLEME

Makes 6

Ingredients

mixer bowl. Turn mixer to KNEAD /FOLD setting and add oil, yogurt and water. Mix for 6 minutes.

Dough

/2 cups (525g) bakers  our, sifted

3 2 teaspoons salt 2 tablespoons olive oil 2 tablespoons natural yogurt

/2 cups (375ml) lukewarm water

Extra bakers  our, for kneading

Spinach and cheese  lling

1 tablespoon olive oil 1 large brown onion,  nely chopped 3 cloves garlic, chopped Salt and pepper 150g feta cheese, crumbled 100g tasty cheese, grated 1 small bunch silverbeet, shredded

Meat  lling

1 tablespoon olive oil 500g lamb mince 2 teaspoons cumin powder 1 teaspoon sweet paprika

/4 cup (185ml) tomato passata olive oil cooking spray lemon wedges, to serve

Method

1. Spinach  lling: Heat oil in alarge frying

pan over medium heat. Add the onions and garlic and cook until softened; set aside to cool. Once cool combine with cheeses and salt and pepper. Rinse and dry spinach well and set aside.

2. Meat  lling: Heat oil in amedium frying

pan. Cook lamb in batches until browned. Return all lamb to pan and add spices and passata. Cook for 10–15 minutes or until mixture is thick. Allow to cool.

3. To make dough: Assemble mixer using

the dough hook Add  our and salt in

TIP Mixture is quite sticky so don’t be tempted to add more  our.

4. Turn mixture out onto awell  oured surface and lightly knead to combine.

Divide dough into 6 equal portions and

knead into small balls. Place balls onto atray lined with abaking paper and dusted with alittle  our; cover and rest for 20 minutes.

5. Preheat alarge non-stick frying pan or  at plate on aBBQ on amedium heat.

On alarge piece of baking paper; roll one

piece of dough to a3mm thick rectangle.

6. For vegetable gozleme: place 1 cup shredded spinach onto one half of the dough. Top with one sixth of the cheese mixture.

7. For meat and vegetable gozleme; use

/2 cup meat  lling, 1/2 cup spinach and one sixth of the cheese mixture.

8. Lift dough over  lling to enclose and pinch to seal the edges. Repeat with remaining dough and  lling and place onto separate sheets of baking paper.

9. Cooking one at atime. Spray the top with cooking spray oil and  ip upside down onto another sheet of baking paper. Place gozleme and baking paper onto cooking surface and cook for 3–4 minutes or until golden. Spray top with oil and carefully  ip over to cook other side.

10. Cut into wedges and serve with lemon wedges.

RECIPE

BASIC PIZZA DOUGH

Makes enough for four 30cm thin crust pizzas or two 30cm thicker crust pizza

Ingredients

3 teaspoons dry yeast 3 teaspoons sugar 1 tablespoon olive oil 1 cup (250ml) lukewarm water 3 cups (450g) bakers  our 3 teaspoons salt

Method

1. Add yeast, sugar, olive oil and water to alarge bowl; stir until combined.

2. Assemble mixer using the dough hook.

Add  our to mixer bowl. Turn mixer to

KNEAD /FOLD setting; add yeast mixture and knead for 4–5 minutes until smooth and elastic.

3. Place dough ball into alightly oiled bowl, cover and rest in awarm draught free place for 30 minutes or until dough has doubled in size. Turn dough out on a oured surface and knock back (punch) the dough to remove excess air, lightly knead.

4. For thin crust, divide dough into 4 × 170g dough balls and set aside until required.

5. For thicker crust, divide dough into 2 even dough balls and set aside until required.

PASTA DOUGH

Serves 4–6

Ingredients

250g ‘OO’ Flour Pinch salt 2 eggs 3 egg yolks 1 tablespoon olive oil

Method

1. Assemble mixer using the dough hook. Place  our and salt into mixer bowl. Make awell and add eggs, yolks and olive

oil.

2. Turn mixer to KNEAD /FOLD setting and mix for about 4–5 minutes or until dough combines. If dough has not combined add 1–2 teaspoons water if needed.

3. Remove dough from bowl and cover with plastic wrap and allow to rest for 1–2 hours.

4. Use apasta machine to make pasta.

RECIPE

INSTRUCTIONS AND INFORMATION REGARDING THE DISPOSAL OF USED PACKAGING MATERIALS

Dispose of packaging material at a public waste disposal site.

DISPOSAL OF USED ELECTRICAL AND ELECTRONIC APPLIANCES

The meaning of the symbol on the product, its accessory or packaging indicates that this product shall not be treated as household waste. Please, dispose of this product at your applicable collection point for the recycling of electrical & electronic equipment waste. Alternatively in some states of the European Union or other European states you may return your products to your local retailer when buying an equivalent new product. The correct disposal of this product will help save valuable natural resources and help in preventing the potential negative impact on the environment and human health, which could be caused as a result of improper liquidation of waste. Please ask your local authorities or the nearest waste collection centre for further details. The improper disposal of this type of waste may fall subject to national regulations for  nes.

For business entities in the European Union

If you wish to dispose of an electrical or electronic device, request the necessary information from your seller or supplier.

Disposal in other countries outside the European Union

If you wish to dispose of this product, request the necessary information about the correct disposal method from local government departments or from your seller.

This product meets all the basic EU regulation requirements that relate to it.

Changes to the text, design and technical speci cations may occur without prior notice and we reserve the right to make these changes.

2014 04/2014

NOTES

THE SCRAPER

Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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Catler KM 8011 User Manual

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