Sage the Bakery Boss BEM825 - Food Processor Manual

Components

1. Tilt-release button
   Button releases the motor to tilt and lock upright. Press again to release and lock down for storage.
2. Motor head
   Powerful motor for thorough mixing results.
3. Load sensing technology
   Mixer automatically senses the load and adjusts the power to maintain the selected speed (not shown).
4. Mixing task indicator band
5. 12 speed control dial
   Adjust speed while mixing, or pause to temporarily stop mixing and pause the timer.
6. LCD timer
   Counts up when mixing starts, or use the arrow buttons to set timer to count down.
7. Internal cord storage
   Push cord in to desired length.
8. Sage Assist handles
   Handles on base and on motor head for easy handling and manoeuvring.
9. Handy bowl illumination
   Helps you keep an eye on the mix.
10. Splash Guard
    Minimises spattering when mixing and adding ingredients.
11. Glass mixing bowl
    4.7L glass mixing bowl, compatible with the scraper beater for best results.
12. The second bowl
    3.8L stainless steel mixing bowl. Fits all the same beaters and accessories.
13. Sealing lid (not shown)
    Compatible with both glass and stainless steel bowl.
14. Spatula (not shown)

Flat beater for normal to heavy mixtures:

• Heavy cake batters and biscuit doughs
• Pastry
• Mashed potatoes

Wire whisk for incorporating air into mixtures:

• Eggs
• Egg whites
• Cream
• Sponge, chiffon or angel food cakes
• Meringues and pavlova
• Sauces and dressings

Dough hook for mixing and kneading yeast doughs:

• Breads
• Rolls
• Pizza
• Focaccia
• Yeast-raised cakes and sweet buns

Scraper beater for creaming butter & sugar, mixing sticky ingredients or folding whipped egg whites into mixtures:

• Frosting and icing
• Cheesecakes
• Flavoured butters
• Muffin batters
• Creaming butter and sugar, mascarpone cheese, cream cheese, sour cream
• Light cake batters and biscuit doughs

Scrapes the Bowl. So you don't have to.
Under-mixed batters produce poorly baked results, including collapsing, unevenness of crumb, holes, low rising, streaking and coarse textures.
The flexible edge of the scraper beater continuously folds and scrapes the sides & bottom of the bowl, including the dimple at the bottom, for exceptionally thorough mixing.
*Tested creaming butter and sugar against BEM825 flat beater.

USING THE SCRAPER BEATER

The scraper beater can be used for a variety of mixing tasks.
Due to the efficient mixing action of the scraper beater, the mixing time of many recipes will be reduced. Refer to the chart below for approximate mixing times. These are a guide only. Longer mixing times may be required for larger or double quantities.

NOTE
Do not use the scraper beater for mixing heavy batters, doughs, whisking egg whites or whipping potatoes.
When using the scraper beater always make sure butter, and cream cheese, has been softened at room temperature, and chopped into cubes.

TIPS

• When adding flour to the mixing bowl, always use the pouring shield and ensure the mixer is on the FOLD setting.
  This will prevent flour from escaping the mixing bowl.
• The scraper beater can also be used as a spatula when removing mixtures from the mixing bowl.

Assembly

Before first use

Before using your mixer for the first time, remove any packaging material and promotional labels. Ensure the speed control dial is in the OFF position, the mixer is switched off at the power outlet and the power cord is unplugged.
Wash bowl and mixing tools in warm soapy water with a soft cloth. Rinse and dry thoroughly. The bowl and the attachments may be washed in the dishwasher.
When first using your appliance, you may notice an odour coming from the motor.
This is normal and will dissipate with use.

Attaching the bowl

1. Place the mixer on a level, dry bench top. The mixer motor head should be in the horizontal (closed) position when moving.
2. When lowering or lifting the mixer, always support the motor head with your other hand to prevent it from free-falling.
3. To remove or insert the mixing bowl, the mixer motor head must be raised and locked into the open position. Raise the mixer motor head by pressing the RELEASE button.
   
4. Lift the motor head up until it tilts back and locks into the open position.
   
5. Insert the bowl into the bowl locking recess and turn clockwise until the bowl locks securely into place.
   

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. Push up and turn anti-clockwise to remove.
   
4. Lower the motor head by pressing the RELEASE button and gently lowering until it locks into the closed position.
5. Raise the head of the mixer and slide the splash cover between the mixer head and the beater. Lower the mixer head and position the slash cover on top edge of the bowl.

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.

Functions

Planetary mixing action

Planetary mixing action is similar to the mixing action used by commercial mixers in bakeries and patisseries for 360 degree beater-to-bowl coverage. This is achieved by the counter-clockwise motion of the mixer head combined with the clockwise sweep of the beater. The result is thoroughly mixed ingredients without the need for a rotating bowl.

1. Ensure the power cord is unplugged and the speed control dial is in the OFF position.
2. Assemble the bowl and mixing / whisking tool, as noted in the previous section.
3. Press the TILT release button and lower the mixer head until it locks into the closed position.
4. Attach the pouring shield, if desired.
5. Unwind the power cord completely and insert the power plug into a grounded wall outlet.
6. The LED's on the speed indicator will illuminate one-by-one all the way to the top, then turn off one-by-one. The LCD screen will display 0:00.
7. 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.
8. 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 off. To exit OFF mode and begin mixing, turn the dial to the selected speed or press one of the count up/down timer buttons.
9. 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.
10. 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.
11. Under heavier loads or extended mixing time, the motor head may become warm. This is normal and should not cause concern.

Count-up timer

The count-up timer is for gauging mixing time, making it easier to repeat the results. Set the count-up timer using the arrow buttons beside the LCD. The timer will automatically begin counting up as soon as the dial is turned to one of the speed settings.
When the dial is turned to PAUSE, the current mixing time will flash on the display. When the dial is turned to OFF, the LCD will reset back to 0:00.
The maximum count up time is 1 hour. When the timer goes beyond 9:59, it counts in whole minutes. Turn the speed control dial back to OFF to reset.

Count-down timer

The count-down timer is for any recipe that specifies the length of time ingredients should be mixed.
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 finished counting down, it will beep.
The motor will automatically turn off and the timer will flash OFF.
The control dial must to be rotated to the OFF position to reset the timer and to continue mixing.
Turn the speed control dial back to OFF to reset.

Pause mode

At any stage during mixing (either countup or count-down mode), rotate the speed control dial to PAUSE. This will turn the mixer off and hold the current time on the LCD.
Add additional ingredients as needed, and turn the dial back to a speed setting to continue as before.
Turn the dial to OFF to reset the timer.

Tips

TIPS FOR BETTER BREAD MAKING

• Check the ingredients and read the recipe before starting to bake.
• Measure ingredients accurately. Weighing is more accurate than measuring by volume. To accurately measure water please note that 1ml water = 1g.
• Use ingredients at room temperature.
• Don't use flour that contains a protein level of less than 11%.
• Don't use tableware cups, jugs or spoons for measuring.
• Don't use hot water or liquids as this can kill the yeast. Water and liquids should be added at a warm or tepid temperature.
• Don't use self-raising flour 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 ¼ teaspoon.
• If the weather is hot and humid, reduce the yeast by ¼ teaspoon to avoid over rising of the dough.
• Flour properties can alter on a seasonal or storage basis, so it may be necessary to adjust the water and flour ratio. If the dough is too sticky, add extra flour 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 flour and water should form into a smooth, round ball that is damp to the touch but not sticky.

Sponging yeast

• Fresh or compressed yeast needs to be 'sponged' (fermentation started) before adding to the other ingredients.
• To substitute, use three times the amount of fresh or compressed yeast for the amount of dry yeast in a recipe.
• To sponge the yeast: Place the quantity of fresh compressed yeast in the quantity of (warmed) water from the recipe together with 1 teaspoon sugar and 1 teaspoon flour into a clean glass bowl, stir to dissolve and cover with plastic wrap. Allow to stand in a warm area (30°C) 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.

VITAL INGREDIENTS FOR BREAD MAKING

Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands that interlock to trap the gases produced by yeast. This process increases as the dough continues kneading and provides the structure required to produce the weight and shape of the baked bread.
White wheat flour sold as baker's, bread or plain flour may be used. Plain flour is most readily available, however, best results are obtained with flour at least 11% protein content. For this reason, the recipes in this book requiring bread flour have been made using flour with 11% protein content. This is normally indicated on the packaging. Do not sift the flour or use self-raising flour for bread making unless indicated in the recipe.
When using a low-protein, plain, stone ground or wholemeal flour the quality of the bread can be improved by adding gluten flour.
There are several brands of bread or bakers flour available nationally at larger supermarkets. It is a high protein, white bread flour, with 11% protein.

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

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

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

Bread mixes contain flour, 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 flours. Adding a bread improver will help strengthen the dough resulting in a loaf that is higher in volume, softer in texture, more stable and has improved shelf life qualities. A simple bread improver can be a crushed unflavoured vitamin C tablet added to the dry ingredients.

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

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

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

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

Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. 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.

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

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

Other ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. These ingredients should be gradually added during the kneading and before the dough rises for the first time.
For more information about bread mixes please contact the relevant number listed below. Or refer to contact details on the packaging of the bread.

TIPS FOR BETTER CAKE & PASTRY MAKING

• Check the ingredients and read the recipe before starting to bake.
• Measure ingredients accurately. Weighing is more accurate than measuring by volume.
• 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 off the mixer from time to time and scrape the bowl with a spatula.
• Ensure beaters and mixing bowl are clean, dry and free of fats when whipping egg whites as these will impede aeration.
• Lightly grease trays and cake pans with melted butter, oil or an oil spray and line with non-stick baking paper; this will make removing your baked goods 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 and egg whites should be at room temperature to give better volume when whipping. Adding room temperature eggs to cake mixes will also prevent curdling of the butter mixture.
• Separate 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 cleaning difficult.
• Test if cakes are cooked 3–4 minutes before end of recommended cooking time by inserting a metal or 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.

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 flour used for bread making.

Plain flour has a lower protein (gluten) content than bread flour, and gives baked products, such as cakes, muffins, pastries, scones and pancakes, a softer texture.

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

Wholemeal flour contains more parts of the whole wheat grain – flour, bran and wheat germ – and can be used in muffins, breads and pie cases but will have a denser texture.

Cornflour is traditionally made from maize (corn) and is used in some baked products to give a finer texture and can also be used as a starch to thicken sauces and desserts. Wheaten cornflour is recommended when making sponge cakes.

Rice flour is derived from rice and is used to give a finer texture in baked products such as shortbread biscuits.

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

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 flavour 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 flavour differences. If using oil, use a light flavoured oil like vegetable, sunflower or grapeseed oil. Using stronger flavoured oils, like nut and olive oils, will affect the flavour of the cake.

Eggs should be at room temperature to give better volume when making cakes and sponges.

Milk should be full cream unless specified. Light, low fat or skim milk can be used but will give texture and flavour differences.

Sugar (white crystal sugar) is used to give flavour, 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 different flavour and texture. The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as muffins.

MEASURING & WEIGHING

The accuracy of measurements can affect 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 (e.g. packed brown sugar). The extra amount gained from packing or tapping down ingredients can affect 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 flat and horizontal surface. For accuracy, bend to view the liquid level at eye level. An inaccurate measurement can affect the critical balance of the recipe.

Units of measurement

Some units of measurement are different in different countries. Please consider the guide below if using recipes, or equipment, from international sources.

Cups

• 250ml for Australia & New Zealand
• 237ml for USA

Tablespoons

• 20ml for Australia
• 15ml for New Zealand, UK and USA

Teaspoons

• 5ml for all regions.

Turn temperature down by 15—20°C if using fan assisted.

Care & Cleaning

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, flat 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 finish.

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.

Dishwasher

Stainless bowl, beater, scraper beater & dough hook can be washed in the dishwasher on a standard wash cycle. Place Scraper beater on the top shelf only. Sage recommends hand washing only of the glass bowl and whisk.

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 off at the wall, and the power cord is unplugged. Store the mixing bowl locked into the bowl recess.
Place the attachments inside the mixing bowl and lower the mixer head into the horizontal (closed) position.
Do not take off the motor head for any purpose.

Troubleshooting

Motor head safety cut-off

The mixer is equipped with a motor head safety cut-off. If the mixer head is lifted up at any time while the mixer motor is switched on, the safety cut-off will automatically switch the motor off 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 off (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-off and will automatically stop operating if the motor is stalled or overloaded. This is normally due to excessive quantity in the mixing bowl.
Should the mixer go into this mode, the LED indicator band will flash and the error message "E1" will flash 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 off 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 off. If this error occurs, turn the speed control dial to the 'OFF' position, switch the appliance off at the power outlet and unplug the cord. Wait at least 15 minutes before restarting the mixer.
Should the mixer go into this mode, the LED indicator band will flash and the error message "E2" will flash 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 off at the power outlet and unplug the cord. Wait at least 15 minutes before restarting the mixer.

Documents / Resources

Download manual

Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.

Download Sage the Bakery Boss BEM825 - Food Processor Manual