Breville twin motor Instruction Booklet
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Breville twin motor Instruction Booklet

Compact mixer
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  • Page 3: Product Safety

    product safety Please read these instructions before operating this appliance and retain for future use. This product is not suitable for use by children, and may not be suitable for persons requiring supervision unless they receive instruction by a competent person on how to safely use the product.
  • Page 4 features and parts Mixer stand/bowl turntable Two speed turntable provides a powerful and thorough mixing action Stainless steel bowl Detachable hand mixer Can be detached from the stand for hand use. Beater release button Press the beater release button to remove the beaters or dough hooks On/off switch and 5-way speed selector Turns your mixer on or off and selects one of 5 speed ranges.
  • Page 5 Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.

  • Page 6: Before First Use

    using your mixer on the stand Before first use Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks. Before using your mixer for the first time, wash the beaters, dough hooks, spatula and stainless steel bowl in warm, soapy water.
  • Page 8 using your mixer by hand Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks. Ensure that your mixer is unplugged from the supply socket and the speed selector is set to 0 (off).
  • Page 10 care, cleaning and storage Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters or dough hooks. To make cleaning easier, clean your hand mixer and the beaters/dough hooks as soon as you have finished using them.
  • Page 12 Ingredients Listed below is a guide regarding some of the ingredients used in the recipes in this book. Shortenings The word shortening is a term used to describe any one of the solid fats (animal, vegetable or mixture) which is suitable for general use. Some are more suited than others for particular recipes and are therefore specified.
  • Page 13 Measuring ingredients Careful and correct measurement of all ingredients is essential for recipe success. All cup and spoon measurements should be level. Metric cups and measuring spoons should be used. The following are some hints on measuring ingredients. Wet Ingredients Place the measuring jug on a level surface and check the measurement at eye level.

  • Page 14: Hints And Tips

    Hints and tips Before starting, read the recipe completely. Refrigerated ingredients, i.e. butter and eggs should be at room temperature before mixing begins. Set these ingredients out ahead of time. Before starting your recipe, preheat the oven to the baking temperature recommended in the recipe.
  • Page 15 Making dough Preparing the dough Fit the dough hooks. Place the dry ingredients into the mixer bowl. Always keep dried yeast away from the salt or your bread will fail to rise. Turn the speed control switch to 1 and the bowl control dial to LO. Begin to gradually add the liquid ingredients to the bowl.
  • Page 16 Successful cake making • Always have ingredients at room temperature. Warm the bowl to be used in really cold weather. • Add flavouring and essences to the shortening for a better flavour. • Add the sugar to the softened shortening and beat until the colour lightens slightly. There’s no need to beat until the sugar is dissolved.
  • Page 17 Hints for making sponge There are basically two methods of sponge making. The whole egg method is the simpler, but better volume can be achieved if the egg whites are separated from the yolks. If you elect to separate the eggs, whip the whites until they hold peaks and gradually add the sugar a little at a time, beating well between each addition.
  • Page 18 Recipes Basic white loaf • 1 sachet dried yeast • 1 tablespoon sugar • 1 cup lukewarm water • Three quarters of a cup of lukewarm milk • 60g butter, melted • 4 cups plain flour • 1 teaspoon salt Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth.
  • Page 19 Bread rolls Follow steps 1 - 5 from the Basic White Loaf recipe. Punch down, fold sides to centre and turn the dough over. Knead lightly on a well floured surface. Cut the dough into 12 portions and roll each portion across the bench, until an even soft ball.
  • Page 20 Recipes Sultana loaf (makes 2 loaves) • 1 sachet dry yeast • 2 tablespoons sugar • 60g butter or margarine, melted • 1¼ cup lukewarm milk • Three quarters of a cup of water • 4 cups plain flour or bread flour •...
  • Page 21 Plaited sweet loaf Follow steps 1 - 5 from the Sultana Loaf recipe. Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface with well floured hands, until smooth, soft and elastic. Cut dough in half and roll out one half on a floured surface and shape into a 50cm x 30cm rectangle, about 2cm thick.
  • Page 22 Recipes Wholemeal loaf • 1 sachet dry yeast • 2 tablespoons sugar • 2 cups lukewarm water • 30g butter, melted • 2 cups plain flour • 1½ cups wholemeal flour • 1 teaspoon salt Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth.
  • Page 23 Basic butter cake • 125g butter or margarine • 4 drops vanilla extract • Three quarters of a cup of caster sugar • 2 eggs • 2 cups self raising flour • 1 cup milk Preheat the oven to 180ºC and grease a 20cm round cake tin or similar. Using the mixer, break up the shortening on ‘LO’...
  • Page 24 Recipes Lemon or orange cake Add the rind of one lemon or orange to the basic butter cake batter, and/or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake. Coffee crumble Mix in 2 tablespoons of instant coffee powder into the basic butter cake batter.
  • Page 25 Once cooked, run a knife around the sides of the cake to loosen the sponge from the pan and gently tap the bottom of the pan, turn out onto a cooling rack. Allow to cool before using. When the cake is cool, cut and spread the base with your favourite jam and top with firmly whipped cream.
  • Page 26 Recipes CIinnamon and apple tea ring Dough • 1 sachet dry yeast • 2 tablespoons sugar • 60g butter, melted • 1¼ cup lukewarm milk • Three quarters of a cup of water • 4 cups plain flour • 2 tablespoons sugar, extra •...
  • Page 27 Continue the kneading process until all ingredients are incorporated and dough forms a ball. Dough will be smooth and sticky. Place the dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled in size (40 - 50 minutes). Punch down, fold sides to centre and turn the dough over.
  • Page 28 Recipes Carrot, prune and sultana cake • 6 - 8 large prunes, pitted • 1 cup walnuts • 1 cup sultanas • 4 medium carrots, peeled, shredded • 4 eggs • 1½ cups caster sugar • Three quarters of a cup of vegetable oil •...
  • Page 29 Mayonnaise • 3 egg yolks • 2 tablespoons mustard • 1 teaspoon salt • 2 tablespoons sugar • ½ cup vinegar • 2 cups vegetable or olive oil Using the Compact Mixer bowl, beat the egg yolks, mustard, salt and sugar on ‘HI’ speed.
  • Page 30 Recipes Savoury puff fillings (continued) Salmon filling • 1 x 125g tin salmon • 2 teaspoons mayonnaise • lemon juice to taste Drain the salmon and flake it into a bowl. Add the mayonnaise, white sauce and mix well. Season with salt and pepper. Add the lemon juice to taste. Pipe mixture into the cooled pastry puffs and serve warm or cold Asparagus Filling •...
  • Page 31 Pavlova • 4 egg whites • 1 cup caster sugar • 2 teaspoons vinegar • 3 teaspoons cornflour • ½ teaspoon vanilla extract Preheat the oven to 120ºC. Grease and flour 20cm round tin. Using the clean dry Compact Mixer bowl whip the egg whites until stiff on ‘HI’ speeds. Gradually add the sugar, a teaspoon at a time to start.
  • Page 32 Recipes CHOCOLATE CHIP COOKIES (makes approximately 100) • 125g butter or margarine • Three quarters of a cup of white sugar • Two thirds of a cup of brown sugar • 2 eggs • 1 teaspoon vanilla essence • 2¼ cups plain flour •...
  • Page 33 Quick cup cakes • 60g butter or margarine • 1¼ cups self raising flour • ½ cup sugar • 2 eggs • ¼ cup milk • 1 teaspoon vanilla essence Preheat the oven to 220ºC and place patty cases into patty tins and set aside. Using the Compact Mixer bowl place all ingredients into the bowl and beat until combined.

  • Page 34: Connection To The Mains Supply

    connection to the mains supply This appliance is fitted with either a moulded or rewirable BS1363, 13 amp plug. The fuse should be rated at 13 amps and be ASTA approved to BS1362. If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted.
  • Page 35 after sales service and guarantee These appliances are built to the very highest of standards. There are no user serviceable parts. Follow these steps if the unit fails to operate: Check the instructions have been followed correctly. Check that the fuse has not blown. Check that the mains supply is functional.
  • Page 36 SHM2_Iss_3 01/10 92097-2...

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