Breville Control Grip BSB510 Instruction Booklet
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Breville Control Grip BSB510 Instruction Booklet

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TYPESET V1
the Control Grip
Instruction Booklet
BSB510
BSB510_IB_B11_FA.indd 2
11/04/11 4:04 PM

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Summary of Contents for Breville Control Grip BSB510

  • Page 1 TYPESET V1 the Control Grip Instruction Booklet BSB510 BSB510_IB_B11_FA.indd 2 11/04/11 4:04 PM...
  • Page 2 TYPESET V1 CONGRATULATIONS on the purchase of your new Breville Control Grip BSB510_IB_B11_FA.indd 2 11/04/11 4:04 PM...
  • Page 3 CONTENTS Breville recommends safety first Know your Breville Control Grip Operating your Breville Control Grip Care, cleaning & storage for your Breville Control Grip Food preparation guide for your Breville Control Grip Recipes BSB510_IB_B11_FA.indd 3 11/04/11 4:04 PM...

  • Page 4: Important Safeguards

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
  • Page 5 Do not use the stick mixer/stick blender becomes damaged in any way. Return with wet hands. the entire appliance to the nearest authorised Breville service centre for examination and/or repair. • Any maintenance, other than cleaning, should be performed at an authorised Breville Service Centre.
  • Page 6 TYPESET V1 KNOW your Breville Control Grip BSB510_IB_B11_FA.indd 6 11/04/11 4:04 PM...
  • Page 7 KNOW yOUR BREvILLE CONTROL GRIP Motor Body Chopping blade Speed Control dial Chopper bowl lid Easy Grip Trigger Switch Blending Jug detachable blending leg Whisk Stainless steel blending blade dual-purpose storage lid and anti-slip mat Chopping bowl BSB510_IB_B11_FA.indd 7 11/04/11 4:04 PM...
  • Page 8 TYPESET V1 ASSEMBLy & OPERATION of your Breville Control Grip BSB510_IB_B11_FA.indd 8 11/04/11 4:04 PM...
  • Page 9 ASSEMBLy & OPERATION BEFORE FIRST USE Always ensure blending leg is dry, and no water left inside, before reattaching. Remove any packaging material and promotional labels. Remove the blending leg from the mixer motor body and wash it in warm soapy water (refer to assembly instructions in this booklet).
  • Page 10 ASSEMBLy & OPERATION RECOMMENdATIONS WHEN USING Work through the ingredients in the jug with a gentle raising and AS A STICK MIxER lowering motion. • The stick mixer blends foods and liquids Switch off the motor by releasing the rapidly, therefore it is easy to over- trigger switch process.
  • Page 11 ASSEMBLy & OPERATION USING AS A MINI CHOPPER To attach the chopping blade, chopping bowl and chopper bowl lid Remove the blending leg from the motor body (follow the instructions on page 10 “To detach the blending leg”) Place the chopping blade onto the metal pivot pin in the base of the chopper bowl.
  • Page 12 ASSEMBLy & OPERATION Detach the chopping bowl and lid (refer • When processing, cut food into uniform to instructions). Remove the lid from sizes to ensure quicker, even and more the chopper bowl. Carefully remove the consistent results. chopping blade and use a spatula to •...

  • Page 13: Whisk Attachment

    ASSEMBLy & OPERATION TO USE THE WHISK RECOMMENdATIONS WHEN USING THE STICK MIxER WITH THE For food preparation tips and recipes refer to WHISK ATTACHMENT page 17 and the recipes section. Ensure the whisk is completely and properly • Do not allow the whisk to hit the bottom assembled.
  • Page 14 TYPESET V1 CARE, CLEANING & STORAGE of your Breville Control Grip BSB510_IB_B11_FA.indd 14 11/04/11 4:04 PM...
  • Page 15 CARE, CLEANING & STORAGE MOTOR BOdy WHISK To remove any food residue wipe the motor Before cleaning, turn the power off at the body and cord with a damp cloth only. Do power outlet and then remove the plug. not use abrasive cleaners or steel wool. Remove the motor body from the chopping Never immerse the motor body in water or bowl lid, then remove the whisk.
  • Page 16 TYPESET V1 FOOd PREPARATION GUIdE for your Breville Control Grip BSB510_IB_B11_FA.indd 16 11/04/11 4:04 PM...
  • Page 17 FOOd PREPARATION GUIdE FOOd PREPARATION GUIdE Milkshakes, smoothies, cocktails, Blending leg Use Chilled milk. Blend until fruit frappes desired consistency is cocktails, fruit frappes achieved. Use mid to maximum speed for 30 seconds. Soups, dips, baby food Blending leg Blend until smooth, Use mid to maximum speed for 30 seconds. Cheese (maximum weight 200g, Chopper bowl Use maximum speed for pre cut into 2cm cubes) 20-30 seconds. Carrot (maximum weight 200g, pre Chopper bowl Use maximum speed for cut into 2cm cubes) 20-30 seconds. Onion, herb (maximum weight 30g) Chopper bowl Use mid speed for 20 seconds. Nuts (grind) (maximum weight 150g) Chopper bowl Use mid to maximum speed for 20-30 seconds. Red meat, chicken fillets, fish fillets, Chopper bowl Use mid to maximum speed with (maximum weight, 250g, pre-cut fish fillets, for 20-30 seconds. into 2cm cubes) Blending Leg Use maximum speed for 20-30 seconds.
  • Page 18 TYPESET V1 RECIPES BSB510_IB_B11_FA.indd 18 11/04/11 4:04 PM...
  • Page 19 SOUP PUMPKIN ANd KUMERA SOUP MEdITERRANEAN SOUP Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 2 tablespoons light olive oil 2 tablespoons olive oil 2 cloves garlic, crushed 2 large Spanish onions, chopped 2 large leeks, washed and thinly sliced 2 eggplants (500g), chopped 1.5kg pumpkin, peeled and chopped 5 zucchinis, chopped 750g kumera (sweet potato), peeled and chopped 500g tomatoes, chopped 6 cups chicken stock 3 cloves garlic 2 teaspoons ground cumin 3 red capsicum, seeded and chopped Pepper, to taste 2 green capsicum, seeded and chopped 1 cup light sour cream 1 tablespoon pesto paste 6 cups chicken stock METHOd Pepper, to taste Heat oil in a large saucepan over METHOd medium heat, sauté...
  • Page 20 SOUP SWEET POTATO ANd SPINACH ZUCCHINI ANd POTATO SOUP SOUP Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 2 tablespoons olive oil 2 tablespoons olive oil 2 leeks, thinly sliced 2 cloves garlic, crushed 500g washed potatoes, peeled and chopped 8 zucchinis, chopped 3 leeks, thinly sliced 8 cups chicken stock 1 tablespoon red curry paste 1 teaspoon ground cumin Pepper, to taste 800g English spinach, chopped 1 cup cream 600ml chicken stock METHOd 200g kumera, peeled and chopped 3 Kaffir lime leaves or 1 teaspoon grated Heat oil in a large saucepan over lime rind medium heat, sauté...
  • Page 21 SOUP PUMPKIN SOUP variations Serves 2-4 MOROCCAN PUMPKIN SOUP INGREdIENTS Add the following spices to the onion 2 tablespoons oil when sautéing. 1 brown onion, peeled and diced 2 cloves garlic, peeled and crushed Serve with coriander leaves and yoghurt. 400g butternut pumpkin, peeled and diced 1 teaspoon ground cumin 4 cups/1 liter chicken stock 1 teaspoon garam masala 1 teaspoons paprika METHOd ½ teaspoon ground white pepper Heat oil in a large saucepan; add onion and garlic, sauté...
  • Page 22 dIPS & SAUCES GUACAMOLE TOMATO ANd REd PEPPER dIP Makes approx. 1¼ cups Makes approx. 1¼ cups INGREdIENTS INGREdIENTS 1 large avocado, peeled, de-stoned and chopped 2 tablespoons olive oil 3 tablespoons lemon juice 4 red capsicums, roasted, seeded and peeled ½ cup sour cream 1 Spanish onion, chopped 1 teaspoon minced garlic 3 cloves garlic, crushed 1 teaspoon chilli 100g sundried tomatoes, drained 2 teaspoons sweet paprika METHOd 2 small red chillies Place all ingredients into the chopper METHOd bowl Place all ingredients into the blending Assemble STICK MIXER and pulse until jug or a large mixing bowl.
  • Page 23 dIPS & SAUCES BASIC BECHAMEL SAUCE SPICy TOMATO & BACON PASTA SAUCE Makes approx. 1 ½ cups Makes approx. 1½ cups INGREdIENTS INGREdIENTS 3 tablespoons butter 3 tablespoons plain flour 15 Roma Italian tomatoes, chopped 1¼ cups milk 2 Spanish onions, chopped Pepper and salt, to taste 3 tablespoons extra virgin olive oil 2 cloves garlic, crushed METHOd 6 rashers bacon, finely chopped and lightly fried ¼ cup sweet Thai chilli sauce Melt butter in a small saucepan over medium heat.
  • Page 24 dIPS & SAUCES SMOKEd SALMON & dILL BASIC MAyONNAISE PASTA SAUCE INGREdIENTS Makes approx. 2 cups 2 x 60g eggs ½ teaspoon salt INGREdIENTS 1-2 teaspoons mustard (optional) 300g smoked salmon ½ teaspoon sugar 2 tablespoons dill, chopped Pinch cayenne pepper 1 teaspoon lemon rind, grated 3 tablespoons lemon juice 300ml sour cream 1 ½ cup vegetable oil 1 tablespoon lemon juice 200g light cream cheese METHOd 2 teaspoons French mustard Place all ingredients except oil into the METHOd blending jug or a medium mixing bowl.
  • Page 25 dIPS & SAUCES SPICy TARTARE SAUCE OLIvE ANd HERB TAPENAdE Makes approx. 2 cups Makes approx. 1 ½ cups INGREdIENTS INGREdIENTS 300ml egg mayonnaise 250g black olives, pitted 2 tablespoons lime juice 2 tablespoons sweet Thai chilli sauce 2 small red chillies, chopped 2 cloves garlic 1 teaspoon lime rind, grated 2 tablespoons olive oil ¾ cup pickled gerkins, chopped 1 tablespoon balsamic vinegar 2 tablespoons chives, chopped 2 tablespoons coriander 2 tablespoons capers, drained 2 shallots, chopped METHOd METHOd Place all ingredients into the blending Place all ingredients into the chopping jug or a medium mixing bowl.
  • Page 26 dIPS & SAUCES SPICy SATAy SAUCE INGREdIENTS 2 cups shelled peanuts (500g) 3 tablespoons lemon juice 1 cup chicken stock 250ml coconut cream ¼ cup sweet Thai chilli sauce ¼ cup fruit chutney 1 tablespoon Massaman curry paste METHOd Place all ingredients into a medium mixing bowl. Place the Stick Mixer into the ingredients and blend until smooth. Serve with barbecued steak, chicken or lamb.
  • Page 27 dRINKS vANILLA MILKSHAKE GET UP ANd GO BREAKFAST SHAKE ½ cup chilled milk INGREdIENTS ½ cup chilled fruit juice 1 cup chilled milk 1 x 60g egg 2 scoops vanilla ice cream 1 tablespoon honey ¼ teaspoon vanilla essence Place all ingredients into the blending jug. METHOd Place the Stick Mixer into the Place all ingredients into jug. ingredients and blend until smooth and Place the Stick Mixer into the creamy (about 30 seconds) ingredients and blend until smooth and...
  • Page 28 EASy CAKES & dESSERTS ONE BOWL CAKE CREPE BATTER Makes approx. 8-10 crepes INGREdIENTS 1½ cups self raising flour INGREdIENTS 1 cup castor sugar 1½ cups plain flour 125g butter, melted Pinch salt 2 x 60g eggs, lightly beaten 2 x 60g eggs 1 teaspoon vanilla 1½ cups milk ½ cup milk 1 tablespoon oil METHOd METHOd Place flour, sugar, butter and eggs into a Place all ingredients into a medium medium mixing bowl.
  • Page 29 EASy CAKES & dESSERTS PANCAKES EASy SWISS CHOCOLATE MOUSSE Makes approx. 8-10 pancakes INGREdIENTS 800ml thickened cream INGREdIENTS 3 x 60g eggs 1 cup/150g plain flour 2 x 200gms dark Toblerone chocolate, melted ¼ teaspoon salt 1 x 60g egg METHOd 1¼ cups/312ml milk Place cream into a medium mixing bowl. 2 tablespoons butter, softened Place the Stick Mixer Whisk into the METHOd ingredients and whisk until cream has doubled in size and soft peaks formed.
  • Page 30 BABy FOOd vEGETABLE BLENd INGREdIENTS 1 cup steamed vegetables; carrots, pumpkin, potato, cauliflower METHOd Place vegetables into the blending jug. Place the Stick Mixer into vegetables and blend until smooth (about 30 seconds) Liquids (for example milk, formula or water) may be added to thin the mixture down depending on the age of the child.
  • Page 31 NOTES BSB510_IB_B11_FA.indd 31 11/04/11 4:04 PM...
  • Page 32 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.

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