User manual BREVILLE BEM800XL REV 1-09

[. . . ] 4 7 11 12 13 13 13 14 14 15 15 16 18 19 19 20 20 20 Breville recommends safety first Know your Breville Stand Mixer - Using the Scraper Beater Before first use of your Breville Stand Mixer - Before using you Mixer for the first time - Attaching the Mixing Bowl - Removing the Mixing Bowl - Attaching the Scraper Beater, Flat Beater, Wire Whip or Dough Hook - Removing the Scraper Beater, Flat Beater, Wire Whip or Dough Hook - Attaching the Pouring Shield - Removing the Pouring Shield Operating your Breville Stand Mixer Additional features of your Breville Stand Mixer - The count-up timer - The count-down timer - Pause mode - Thermo cut-off (temperature overload) - Electronic cut-off (current overload) Care and cleaning your Breville Stand Mixer - Cleaning after use - Storage Hints & Tips The Vital Ingredients Troubleshooting Recipes One year limited warranty At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. When using electrical appliances, basic safety precautions should always be followed including: to the 'OFF' position before unplugging the power plug from the wall outlet. Always ensure the Speed Control Dial is in the 'OFF' position and remove the power plug from the wall outlet before attaching the scraper beater, flat beater, wire whip or dough hook. [. . . ] However, a little light greasing in pans will keep the paper in place. Pre-warm a measuring spoon in hot water for easy measuring of golden syrup or honey. 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. 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. 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. Rinse beaten egg residue from wire whip and mixing bowl or other utensils with cold water immediately after use. Test if cakes are cooked at the end of baking time by touching the top lightly, the cake will spring back if cooked. A fine skewer or toothpick can also be inserted carefully into the center of the cake, if it comes out clean the cake is cooked. For crisper results when baking cookies, remove the baking trays from the oven and place directly onto wire racks. Move the cookies slightly away from their baked position on the trays and cool completely before removing. 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 (known as baker's or bread flour) or plain flour may be used. Plain flour is most readily available, however, best results are obtained from flour with at least 11% protein content. For this reason, the recipes in this book requiring bread flour have been made with flour with 11% protein content. Do not sift the flour or use self-raising flour for bread making unless indicated in the recipe. NOTE: When using a low-protein, plain, stone ground or wholemeal flour the quality of the bread can be improved by adding gluten flour. Baker's or Bread Flour There are several brands of baker's or bread flour available nationally. [. . . ] Place teaspoons of the mixture onto the trays, allow 1" (3cm) spaces between for spreading. Bake in a preheated 475ºF (250ºC) oven for 15 minutes then reduce heat to 350ºF (180ºC) and cook until puffs are dry and crispy. Place the confectionary bars in a plastic bag and crush with a rolling pin or chop with a knife. Using Fold/Knead setting, gradually add the crushed mixture to the whipped cream, do not overbeat. [. . . ]