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Breville Handy Mix BHM100 Instruction Book
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Breville Handy Mix BHM100 Instruction Book

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Breville Customer Service Centre
Australian Customers
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax:
(02) 9384 9601
Email: Customer Service:
askus@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 brochure may vary slightly from the actual product.
New Zealand Customers
Mail:
Phone: 0800 273 845
Fax:
Email: Customer Service:v
www.breville.com.au
Copyright Breville Pty. Ltd. 2010.
Model BHM100 Issue - C13
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
0800 288 513
askus@breville.com.au

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Summary of Contents for Breville Handy Mix BHM100

  • Page 1 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.
  • Page 2 Handy Mix ™ Instruction Book BHM100...
  • Page 3 CONGRATULATIONS on the purchase of your new Breville Handy Mix ™...

  • Page 4: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Handy Mix™ Operating your Breville Handy Mix™ Care & cleaning your Breville Handy Mix™ Mixing guide for your Breville Handy Mix™ Recipes...

  • Page 5: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:...

  • Page 6: Important Safeguards

    Ensure the motor, beaters any way. Return the entire appliance to and/or dough hooks have completely the nearest authorised Breville Service stopped before pressing the EJECT Centre of examination and / or repair. button to remove the attachments. Use •...
  • Page 7 KNOW your Breville Handy Mix ™...

  • Page 8: Know Your Breville Handy Mix

    KNOW yOUR BREvILLE HANdy MIx™ Comfortable Handle INCREASEd SPEEd Button Attachment Sockets Backlit LCd Displays the count-up timer & Flat Beaters selected speed. Attachment EJECT Button TURBO Button ON/OFF Switch dough Hooks dECREASE SPEEd Button...
  • Page 9 OPERATING your Breville Handy Mix ™...

  • Page 10: Operating Your Breville Handy Mix

    OPERATING yOUR BREvILLE HANdy MIx™ BEFORE FIRST USE Remove and safely discard any packaging material and promotional stickers before LARGER HOLE using the appliance for the fist time. Wash COLLAR the beaters and dough hooks in warm soapy water with a soft cloth. Rinse and dry thoroughly.

  • Page 11: Breville Handy Mix

    OPERATING yOUR BREvILLE HANdy MIx™ Move the hand mixer in a slight When mixing is complete, move the circular action during mixing to allow ON/OFF switch to the OFF position then the attachments to efficiently mix unplug the power plug from the power the ingredients.

  • Page 12: Care & Cleaning Your

    CARE & CLEANING your Breville Handy Mix ™...
  • Page 13 PAGE HEAdER..CARE & CLEANING CLEANING STORAGE Always unplug the hand mixer from the Before cleaning, ensure the ON/OFF power outlet before storage. Wrap the power switch is in the OFF position and the cord around the motor body. Stand the power plug is unplugged from the power motor body upright on its heel rest.

  • Page 14: Mixing Guide For Your

    MIxING GUIdE for your Breville Handy Mix ™...
  • Page 15 PAge heAder..MIxING GUIdE MEASURING ANd WEIGHING NOTE INGREdIENTS Do not use tableware, cups or spoons Weighing Scales when measuring ingredients. For consistent results it is recommended to use weighing scales if possible as they provide greater accuracy than measuring cups. Place NOTE a container onto the scale, tare (or zero) the 1 Australian cup = 250ml...

  • Page 16: Recipes

    RECIPES...
  • Page 17 PAge heAder..RECIPES ALMONd SHORTBREAd CRESCENTS TRIPLE CHOC COOKIES Makes about 30 Makes approximately 35 INGREdIENTS INGREdIENTS 250g butter, softened 180g butter, chopped ½ cup caster sugar 150g dark chocolate, chopped 2 ¼ cups plain flour 1 ½ cups plain flour 1 cup flaked almonds ¾...
  • Page 18 PAge heAder..RECIPES GINGERBREAd RASPBERRy CUPCAKES Makes 30-40 Makes: 12 INGREdIENTS INGREdIENTS 90g butter 1 ¾ cups self-raising flour ¼ cup firmly packed soft brown sugar ¾ cup caster sugar ¼ teaspoon salt ⁄ cup milk 150g treacle 2 x 60g eggs, lightly beaten 1 tablespoon ground ginger 125g unsalted butter, melted, cooled ½...
  • Page 19 PAge heAder..RECIPES RICOTTA PANCAKES PIKELETS Makes 6 to 8 Makes approx 12 INGREdIENTS INGREdIENTS 3 x 60g eggs, separated 1 x 60g egg 200g fresh ricotta ¼ cup sugar ½ cup milk 1 cup self-raising flour ¾ cup self raising flour ¾...
  • Page 20 PAge heAder..RECIPES BANANA CAKE WITH LEMON ICING GLAZEd CITRUS POPPy SEEd CAKE Serves 10 Serves 16 INGREdIENTS INGREdIENTS 200g butter, room temperature, chopped ⁄ cup milk ½ cup poppy seeds 1 ½ cups caster sugar 2 x 60g eggs 250g butter, softened 1 ½...
  • Page 21 PAge heAder..RECIPES CLASSIC SPONGE CAKE WITH JAM PAvLOvA ANd CREAM Serves 8 Serves 8 INGREdIENTS INGREdIENTS 4 x 60g egg whites 1 cup caster sugar ⁄ cup wheaten cornflour L cup self raising flour 300ml cream Fresh berries, to serve 1 teaspoon cream of tartar 4 x 60g eggs Fresh passionfruit pulp, to serve...
  • Page 22 PAge heAder..RECIPES CELEBRATION FRUIT CAKE NOTE Serves 20 To test a fruit cake insert and small metal knife into the cake. Cake should INGREdIENTS not have raw mixture on it. 200g dried figs, roughly chopped 200g dried dates, roughly chopped Remove cake from oven and cover cake 150g dried currents tightly with foil.
  • Page 23 PAge heAder..RECIPES CINNAMON SCROLLS Meanwhile to make cinnamon sugar, combine the sugars and cinnamon and Makes 12 set aside. Once rested, place dough onto a floured INGREdIENTS surface and roll out to rectangle shape 1 ½ teaspoons dried yeast approximately 25cm x 45cm.
  • Page 24 PAge heAder..RECIPES CHOCOLATE CAKE ROyAL ICING Serves 8 Makes about 2 cups INGREdIENTS INGREdIENTS 200g good quality dark chocolate 2 egg whites 200g butter, softened pinch cream of tartar 1 cup caster sugar 2 ¼ cups pure icing sugar, sifted 1 teaspoon vanilla extract METHOd 2 eggs, lightly beaten...
  • Page 25 PAge heAder..RECIPES BUTTER CREAM ICING CHOCOLATE GANACHE For 1 x 23cm cake For 1 x 22cm cake INGREdIENTS INGREdIENTS 125g butter, softened 200g good quality dark chocolate, chopped 1 ½ cups icing sugar mixture, sifted ⁄ cup cream 1-2 tablespoons milk METHOd Recipes Cont.
  • Page 26 PAge heAder..RECIPES QUINOA, LINSEEd ANd CHIA Once doubled in size, turn again onto a lightly floured surface and lightly knead BREAd just enough to bring dough together. Makes 1 loaf Using your hands gently push the dough to make a rough rectangle, about INGREdIENTS 30cmx20cm.
  • Page 27 PAge heAder..RECIPES TURKISH GOZLEME WITH LAMB Place one sixth of the spinach mixture onto one half of the dough. Top with one Serves 6 sixth of the meat mixture. Lift dough over filling to enclose and pinch to seal INGREdIENTS the edges.
  • Page 28 PAge heAder..RECIPES PIdE WITH SPINACH ANd FETA Meanwhile, trim spinach and roughly chop. Wash spinach and leaving the Makes 2 loaves leaves wet, heat in a frying pan until just wilted. Drain spinach and cool. Once INGREdIENTS cool squeeze out excess liquid. 1 tablespoon instant dried yeast Heat oil in a frying pan over a low/ 1 ½...
  • Page 29 PAge heAder..RECIPES BASIC PIZZA dOUGH MARGHERITA PIZZA Makes enough for four 30cm thin crust Makes 1 pizza pizzas or two 30cm thicker crust pizza INGREdIENTS INGREdIENTS 170g pizza dough for thin crust (or one half of the dough for thicker crust) 3 cups bakers flour ¼...
  • Page 30 RECIPES HAM & MUSHROOM PIZZA ASPARAGUS & GOATS CHEESE PIZZA WITH TOASTEd WALNUTS Makes 1 pizza Makes 1 pizza INGREdIENTS INGREdIENTS 170g pizza dough for thin crust (or one half of the dough for thicker crust) 170g pizza dough for thin crust (or one half of the L cup pizza sauce dough for thicker crust) ¼...
  • Page 31 NOTES...
  • Page 32 NOTES...