Breville Mixer BEM600XL User Manual

USA  
Canada  
Mail: Breville USA  
Mail: Breville Canada  
19400 S. Western Ave  
2555, Avenue de l’Aviation  
Torrance CA  
90501-1119  
Pointe-Claire (Montreal)  
Phone: 1-866-273-8455  
1-866-BREVILLE  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2012.  
Due to continued product improvement, the products illustrated/photographed  
in this booklet may vary slightly from the actual product.  
Model BEM600XL Issue - A12  
CONGRATULATIONS  
on the purchase of your Breville product  
Register online for product support  
*
and exclusive offers.  
USA Consumers: www.brevilleusa.com  
*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.  
 
BEM600XL_IB_A12_FA.indd  
2
21/06/12 10:25 AM  
CONTENTS  
4
7
Breville recommends safety first  
Know your Breville Product  
10 Assembly and operation  
of your Breville Product  
17 Care, cleaning and storage  
19 Measuring and weighing  
22 Hints and tips  
27 Recipes  
3
 
BEM600XL_IB_A12_FA.indd  
3
21/06/12 10:25 AM  
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.  
Ensure the control dial and switch are in  
the OFF position and the Breville Handy  
Stand Mixer™ and the power cord is  
unplugged before attaching the beaters  
or dough hooks.  
CAREfULLy REAd ALL  
INSTRUCTIONS BEfORE  
OPERATING ThE APPLIANCE  
ANd SAvE fOR fUTURE  
REfERENCE  
Turn the 'ON/OFF switch on the hand  
mixer to ON position. The LCD shows 0  
and the display is flashing. The flashing  
light indicates ready to operate. Avoid  
Carefully read all instructions before  
operating the Breville Handy Stand  
Mixer™ for the first time and save for  
future reference.  
Remove and safely discard any  
packaging material and promotional  
labels before using for the first time.  
To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug  
of this appliance.  
Do not place the stand mixer near  
the edge of the counter-top or table  
during operation. Ensure the surface is  
level, clean and free of water and other  
substances. Vibration during operation  
may cause the appliance to move.  
Do not use the Breville Handy Stand  
Mixer™ on a sink drain board.  
Do not place the Breville Handy Stand  
Mixer™ on or near a hot gas or electric  
burner, or where it could touch a  
heated oven.  
Always ensure the Breville Handy  
Stand Mixer™ is completely assembled  
before operating. Follow the instructions  
provided in this booklet.  
Do not operate the Breville Handy Stand  
Mixer™ with wet hands.  
4
BREvILLE RECOMMENdS SAfETy fIRST  
Do not place hands in the mixing bowl  
unless the Handy Stand Mixer™ is  
disconnected from the power outlet.  
Ensure that the control switch is in the  
OFF position and the Breville Handy  
Stand Mixer™ is unplugged from the  
power outlet before removing the  
beaters and dough hooks.  
Keep the appliance clean. Follow the  
cleaning instructions provided in  
this book.  
IMPORTANT SAf  
Ensure the motor, beaters or dough  
hooks have completely stopped  
before disassembling.  
Always remove the beaters or dough  
hooks from the Breville Handy Stand  
Mixer™ before cleaning.  
Care should be taken when removing  
food from the bowl by ensuring the  
motor and the beaters or dough hooks  
have completely stopped before  
disassembling. Ensure the control  
switch is in the OFF position and mixer  
is unplugged before tilting the mixer  
motor head into the up-right position.  
The beaters or dough hooks should be  
released from the mixer motor head  
before removing the mixer bowl.  
Ensure the mixer motor head is locked  
into the horizontal (closed) position  
when not in use and before storing.  
Always ensure the Control Switch  
and Dial are in the OFF position and  
the power cord is unplugged from the  
power outlet before attempting to move  
the appliance, before assembling or  
disassembling the mixer, when the mixer  
is not in use and before cleaning or  
storing.  
Do not move the Breville Handy Stand  
Mixer™ while in operation.  
The use of any accessory attachments  
not recommended by Breville may cause  
fire, electrocution, or injury.  
Do not leave the mixer unattended when  
in use.  
Do not place any part of the Breville  
Handy Stand Mixer™ except the spatula  
in the dishwasher.  
5
BREvILLE RECOMMENdS SAfETy fIRST  
This appliance is for household use only.  
Do not use this appliance for other than  
its intended use. Do not use in moving  
vehicles or boats. Do not use outdoors.  
Misuse may cause injury.  
IMPORTANT  
Ensure the control switch is in the OFF  
position, and the mixer is unplugged  
from the power outlet before attaching  
the beaters or dough hooks.  
Always turn the appliance to the OFF  
position and unplug at the power outlet  
when the appliance is not in use.  
Before cleaning, always turn the  
appliance to the OFF position, unplug at  
the power outlet and allow all parts  
to cool.  
BREvILLE ASSIST™ PLUG  
Your Breville appliance comes with a unique  
Assist™ Plug, conveniently designed with  
a finger hole in the power plug for easy  
and safe removal from the wall outlet. For  
safety reasons it is recommended you  
Do not place this appliance on or near  
a hot source, such as hot plate, oven  
or heaters.  
plug your Breville appliance directly into  
its own electrical outlet on a dedicated  
circuit separate from other appliances. If  
the electric circuit is overloaded with other  
appliances, your appliance may not function  
properly. Use in conjunction with a power  
strip or extension cord is not recommended.  
Position the appliance at a minimum  
distance of 10 inches away from walls,  
curtains and other heat or steam  
sensitive materials and provide adequate  
space above and on all sides for  
air circulation.  
This appliance has a polarized plug (one  
blade is wider than the other). To reduce  
the risk of electric shock, this plug will  
fit in a polarized outlet only one way. If  
the plug does not fit fully in the outlet,  
reverse the plug. If it still does not fit,  
contact a qualified electrician. Do not  
modify the plug in any way.  
It is a safety precaution to prevent  
personal injury or property damage  
resulting from pulling, tripping or  
becoming entangled with a longer  
cord. Do not allow children to use or  
be near this appliance without close  
adult supervision. Longer detachable  
power strips or extension cords are not  
recommended but may be used if care is  
exercised. If an extension cord is used,  
(1) the marked electrical rating of the  
cord set or extension cord should be at  
least as great as the electrical rating of  
the appliance, (2) the cord should be  
arranged so that it will not drape over  
the counter-top or tabletop where it can  
be pulled on by children or tripped  
over unintentionally.  
SAvE ThESE  
INSTRUCTIONS  
6
 
BEM600XL_IB_A12_FA.indd  
6
21/06/12 10:25 AM  
KNOW  
your Breville Product  
 
BEM600XL_IB_A12_FA.indd  
7
21/06/12 10:25 AM  
KNOW yOUR BREvILLE PROdUCT  
L
G
B
D
E
M
F
C
I
H
C
K
A
J
8
 
BEM600XL_IB_A12_FA.indd  
8
21/06/12 10:25 AM  
KNOW yOUR BREvILLE PROdUCT  
A. LOW/ hIGh Control Switch  
Accessories  
Stainless Steel  
3.5 Quart mixing bowl  
(not dishwasher safe).  
On mixer stand.  
B. ON/Off Control Switch  
On hand mixer.  
dough hooks  
C. Two motors  
For kneading breads and pizza doughs.  
Spatula (not shown)  
One motor that drives the beaters and  
one motor that drives the mixer bowl, for  
better control and performance on any  
task, even under heavy loads.  
D. 12 Speeds - LCd display  
Shows you the speed 1-12 plus  
boost (12).  
E. Timer – LCd display  
Has a count up timer, which displays  
how long you have been mixing.  
F. hand Mixer  
Easily remove the head for a convenient  
compact hand mixer.  
G. Beaters/dough hooks Release Button  
For creaming and beating.  
H. Tilt Back Button  
Allows the hand mixer to be tilted out of  
the mixer bowl.  
I. hand Mixer Release Button  
J. Mixer Sand  
Bench mixer.  
K. Motorized Bowl  
Spins the bowl against the beating  
action to get through even the  
thickest mix.  
L. Twin Beater Action  
Spring loaded, soft tipped to get you  
closer to the bowl for increased volume  
(not dishwasher safe).  
M. Boost Button  
For a burst of power.  
9
 
BEM600XL_IB_A12_FA.indd  
9
21/06/12 10:25 AM  
ASSEMBLy ANd  
OPERATION  
of your Breville Product  
 
BEM600XL_IB_A12_FA.indd 10  
21/06/12 10:25 AM  
ASSEMBLy ANd OPERATION  
OPERATING yOUR hANdy  
STANd MIXER™  
ASSEMBLING ThE hANdy  
STANd MIXER™  
1. Place the mixer on a level dry surface  
such as a bench top. Ensure that both  
the hand mixer (mixer head) and the  
bowl motor dial is in the off position.  
BEfORE fIRST USE  
Machine Preparation  
2. Attach the mixer head to the mixer stand  
by aligning the two (2) pins in the top of  
the stand with the two (2) slots located  
in the base of the hand mixer. Allow the  
hand mixer to slot into place. You will  
hear a locking noise which indicates that  
the hand mixer is in place.  
Remove and discard all labeling and  
packaging materials attached to your mixer.  
Ensure that you have removed all parts and  
accessories before discarding the packaging.  
Clean parts and accessories using warm  
water and a gentle dish washing liquid and  
rinse well.  
Ensure that the stainless steel bowl, dough  
hooks and beaters are washed in warm  
soapy water.  
NOTE  
When first using your Breville Handy  
Stand Mixer™ you may notice an odor  
coming from the motor. This is normal  
and will dissipate with use.  
NOTE  
Make sure that the hand mixer is  
securely attached to the stand  
before using.  
11  
 
BEM600XL_IB_A12_FA.indd 11  
21/06/12 10:25 AM  
ASSEMBLyANdOPERATION  
ATTAChING ThE BOWL  
NOTE  
1. The stainless steel bowl can now be  
attached to the mixer stand. Place the  
bowl into the turntable and turning it to  
the RIGHT (clockwise) until it locks into  
place. (Product graphic on the stand will  
show this).  
It is important that the two beaters are  
fully inserted into their appropriate  
sockets or your Breville Handy Stand  
Mixer™ will not operate correctly.  
ATTAChING ThE dOUGh hOOKS  
1. Attach the dough hooks by pressing the  
TILT button and lifting the motor head  
until it stops.  
2. Insert the dough hooks into the correct  
socket as shown on the underside of the  
mixer head. The dough hooks should be  
inserted with a firm push until they click  
into place.  
NOTE  
It is important that the two dough  
hooks are fully inserted into their  
appropriate sockets or your Breville  
Handy Stand Mixer™ will not  
operate correctly.  
ATTAChING ThE BEATERS  
1. Attach the beaters by pressing the TILT  
button and lifting the hand mixer up  
until it stops.  
2. Insert the beaters into the correct socket  
as shown on the front panel of the mixer  
head. The beaters should be inserted  
with a firm push until they click  
into place.  
CAUTION  
Beaters/dough hooks must be inserted  
into the correct sockets as they are  
not interchangeable and incorrect  
insertion will result in damage.  
12  
 
BEM600XL_IB_A12_FA.indd 12  
21/06/12 10:25 AM  
ASSEMBLyANdOPERATION  
OPERATING yOUR BREvILLE  
hANdy STANd MIXER™ TWIN  
BEATER ACTION  
The Breville Handy Stand Mixer™ has 2  
motors for superior and thorough mixing  
result. One motor controls and drives the  
beaters while the second motor drives the  
bowl in the opposite direction.  
1. Ensure that the ON/OFF switch is set in  
the off position and that the motor head  
is securely attached to the mixer stand  
before using.  
5. Insert the beaters or dough hooks into  
the mixer head.  
2. Insert the power cord into a 110/120V  
power outlet and turn the mixer switch  
to the on position.  
NOTE  
There is a square and round beater.  
Please ensure that the correct beater is  
inserted in the appropriate slot, there  
is a graphic on the under side of the  
hand mixer to indicate which beater  
goes in each slot. The round ended  
beater is inserted on the left hand  
side and the square ended beater is  
inserted on the right hand side.  
3. Press the TILT button to lift the  
motor head.  
4. Insert the stainless steel mixing bowl by  
placing it on the stand and rotating it in  
the clockwise direction to the  
locking position.  
6. Add ingredients to the mixing bowl  
supplied as listed in the recipe.  
7. Press the TILT button to lower the  
motor head down lowering in to the  
locking position.  
13  
 
BEM600XL_IB_A12_FA.indd 13  
21/06/12 10:25 AM  
ASSEMBLyANdOPERATION  
8. To turn the mixer on switch the ON/  
OFF switch to the ON position. The  
LCD shows "0" and the display is  
flashing. The flashing light indicates  
ready to operate. Avoid any contact  
with the beaters, dough hooks or  
moveable parts. Commence mixing by  
pressing the (+) speed button to the  
desired speed required. You will see the  
speed of the mixer on the LCD screen  
between the (+/-) speed buttons. Always  
begin mixing at a lower speed setting  
to prevent splattering. Increase to the  
speed suited to the mixing task. The  
speed setting can be adjusted during  
operation by pressing the (+) or (-)  
buttons. Use the mixing guide as  
a reference.  
NOTE  
The beaters/dough hooks will be  
released automatically. DO NOT try  
to pull the beaters/dough hooks out of  
the sockets. Use a spatula to remove  
mixture from the beaters/dough hooks.  
9. To operate the motor base turn the dial  
to your desired setting. You can choose  
from OFF, LOW or HIGH.  
10. Occasionally stop the mixer during  
operation and scrape any food mixture  
down the sides of the mixing bowl with  
a spatula.  
11. When mixing is completed, press the (-)  
speed button until the LCD displays “0”  
and switch the ON/OFF button to the  
OFF position.  
12. Unplug the power cord.  
13. Press the TILT button and tilt motor  
head back on the mixer stand.  
14. Remove the beaters/dough hooks by  
pressing the eject button on the front  
panel of the mixer head while grasping  
the shaft of the beaters.  
14  
 
BEM600XL_IB_A12_FA.indd 14  
21/06/12 10:25 AM  
ASSEMBLyANdOPERATION  
USING ThE hANd MIXER  
NOTE  
The hand mixer can be used on its own  
(not on the stand) for smaller quantities of  
ingredients or quick light tasks that need to  
be mixed. To use the hand mixer without the  
stand please follow the below instructions:  
There is a square and round beater.  
Please ensure that the correct beater is  
inserted in the appropriate slot, there  
is a graphic on the mixer to indicate  
which beater goes in each slot. The  
round ended beater is inserted on the  
left hand side and the square ended  
beater is inserted on the right  
1. Press the TILT button and tilt motor  
head back on the mixer stand.  
2. On the inner side of the stand is a  
mixer head release button. Press this to  
remove the mixer head from the stand.  
hand side.  
7. To turn the mixer on switch the  
ON/OFF switch to the ON position.  
The LCD shows O and the display is  
flashing. The flashing light indicates  
ready to operate. Avoid any contact  
with the beaters, dough hooks or  
moveable parts. Commence mixing by  
pressing the (+) speed button to the  
desired speed required. You will see the  
speed on the mixer on the LCD screen  
between the (+/-) speed buttons.  
3. Ensure that the ON/OFF switch is set in  
the off position.  
4. Add ingredients to the mixing bowl  
supplied as listed in the recipe.  
5. Insert the power cord into a 110/120V  
power outlet.  
6. Insert the beaters or dough hooks into  
the mixer head.  
8. Always begin mixing at a lower speed  
setting to prevent splattering. Increase  
to the speed suited to the mixing task.  
The speed setting can be adjusted  
during operation by pressing the (+) or  
(-) buttons. Use the mixing guide as  
a reference.  
15  
 
BEM600XL_IB_A12_FA.indd 15  
21/06/12 10:25 AM  
ASSEMBLy ANd OPERATION  
9. Occasionally stop the mixer during  
operation and scrape any food mixture  
down the sides of the mixing bowl with  
a spatula.  
10. When mixing is completed, press the (-)  
speed button until the LCD display “0”  
and switch the ON/OFF button to the  
OFF position and unplug the  
power cord.  
BOOST fUNCTION  
Pressing the BOOST button while mixing  
provides an extra burst of power, overriding  
the speed setting being used. Press the  
BOOST button and hold it down for no  
more than 30 seconds to avoid overheating.  
This function can be used with the hand  
mixer and the Handy Stand Mixer™.  
NOTE  
Always turn the Breville Handy  
Stand Mixer™ OFF if you need to  
scrape the bowl during use. Then  
continue mixing.  
CAUTION  
Avoid contact with beaters/dough  
hooks during operation. Keep hands,  
hair, clothing, spatula and other  
utensils away from the beaters/dough  
hooks to prevent injury or damage to  
the mixer.  
16  
 
BEM600XL_IB_A12_FA.indd 16  
21/06/12 10:25 AM  
CARE, CLEANING  
ANd STORAGE  
 
BEM600XL_IB_A12_FA.indd 17  
21/06/12 10:25 AM  
CARE, CLEANING ANd STORAGE  
CARE CLEANING ANd STORING  
NOTE  
1. Always ensure that the control switches  
are in the OFF position. Then remove  
the power cord from the power outlet.  
Do not use abrasive scouring pads  
or cleaners when cleaning the mixer  
bowl, beaters or dough hooks as these  
may scratch the surface. Also ensure  
that the mixing bowl, beaters or  
dough hooks are not soaked in water  
for extended periods of time, i.e. for  
several hours or over night, as this may  
damage the metal finish. Do not wash  
or soak the mixer stand in water or  
other liquid. Clean with a damp cloth  
and dry thoroughly. Do not allow water  
or any liquid to enter the gear system  
as damage may result.  
2. Eject the beaters/dough hooks from  
the mixer.  
3. To remove the hand mixer from the  
stand before cleaning, press the TILT  
button to tilt the mixer head to the up  
position. Press the PUSH TO RELEASE  
MIXER button to remove the mixer head  
from the stand.  
4. Remove the mixing bowl from stand  
then wipe the hand mixer and mixer  
stand area with a soft, damp cloth then  
dry thoroughly.  
CAUTION  
Never immerse the Hand Mixer, mixer  
stand, power cord or plug in water or  
any other liquid.  
5. Wipe any access food particles from the  
power cord.  
6. Wash the beaters, mixer bowl, spatula  
and dough hooks in warm soapy water  
with a soft clean cloth. Rinse and dry  
thoroughly. The spatula may also be  
washed in the dishwasher.  
STORAGE  
Your Breville Handy Stand Mixer should  
be kept in a convenient position on your  
kitchen counter top or in an accessible  
cupboard.  
7. Do not allow the mixer, beaters or dough  
hooks to soak in water for an extended  
period of time, as they may damage the  
metal finish.  
Always unplug your Breville Handy Stand  
Mixer™ from the power outlet before storing.  
Place the bowl into the locking position  
on the stand. Place the beaters and dough  
hooks inside the mixer bowl and lower the  
head into the horizontal position.  
8. Do not place any part of the mixer  
except the spatula in the dishwasher.  
18  
 
BEM600XL_IB_A12_FA.indd 18  
21/06/12 10:25 AM  
MEASURING ANd  
WEIGhING  
 
BEM600XL_IB_A12_FA.indd 19  
21/06/12 10:25 AM  
MEASURINGANdWEIGhING  
Care should be taken when weighing and  
measuring ingredients to achieve accuracy  
and consistency. Recipes in this instruction  
book have been developed using Imperial  
and Metric weights and measurements.  
NOTE  
In general, water weighs the same in  
grams as it measures in milliliters.  
US METRIC MEASUREMENTS  
ml  
1 teaspoon  
1 tablespoon  
1 cup  
5
15  
250  
METRIC WEIGhING SCALES  
For consistent results it is recommended  
that a metric kitchen scale be used to weigh  
as they provide greater accuracy than  
measuring cups.  
Tare (zero) the scales with the container  
in the position then spoon or pour the  
ingredients in until the desired weight  
is achieved.  
MEASURING CUPS  
ANd SPOONS  
If using graduated measuring cups, it is  
important to spoon the dry ingredients  
loosely into the required cup. Do not tap  
the cup on the counter-top or pack the  
ingredients into the cup unless otherwise  
directed. Level the top of the cup with a  
knife. When using graduated measuring  
spoons, level the top of the spoon with a  
straight edged knife or spatula.  
METRIC LIqUId MEASURING CUPS  
If using a graduated, measuring cup, place  
cup on a flat surface and check for accuracy  
at eye level.  
20  
 
BEM600XL_IB_A12_FA.indd 20  
21/06/12 10:25 AM  
MEASURINGANdWEIGhING  
ThERMOSTAT SETTINGS ELECTRIC OvENS  
dESCRIPTION Of OvEN  
GAS OvENS  
°C  
°f °C  
°f  
TEMPERATURES  
Very Slow  
120  
150  
170  
180  
200  
220  
230  
250 120  
300 150  
325 160  
350 180  
400 190  
425 200  
450 230  
250  
300  
325  
350  
375  
Slow  
Moderately slow  
Moderate  
Moderately hot  
Hot  
400  
450  
Very Hot  
NOTE  
If using fan forced (convection) ovens  
be sure to turn the temperature down  
by 15-20°. Also check the recipes at the  
back of this book.  
21  
 
BEM600XL_IB_A12_FA.indd 21  
21/06/12 10:25 AM  
hINTS ANd TIPS  
 
BEM600XL_IB_A12_FA.indd 22  
21/06/12 10:25 AM  
hINTS ANd TIPS  
When hand-shaping dough for rolls,  
weigh each piece of dough for more  
evenly sized rolls.  
fOR BETTER BREAd MAKING  
Do check the ingredients and read the  
recipe before starting to bake.  
Do measure ingredients accurately –  
weight measurements are more accurate  
than volume measurements.  
SPONGING yEAST  
Instant active dried yeast is used in the  
recipes in this book however fresh or  
compressed yeast can be substituted.  
Do use bread flours unless the recipe  
states otherwise.  
Fresh or compressed yeast needs to be  
‘sponged’ (fermentation started) before  
adding to the other ingredients.  
Do check used-by-dates on ingredients.  
Do add ingredients in the order stated in  
the recipe.  
To substitute, use double the amount  
of fresh or compressed yeast for the  
amount of dry yeast in a recipe.  
Do store open ingredients in  
airtight containers.  
Do use ingredients at room temperature.  
To sponge the yeast: Place the quantity  
of fresh compressed yeast in the  
Don’t use flours that contains a protein  
level of less than 11%.  
quantity of water (warmed) from the  
recipe together with 1 teaspoon sugar  
into a clean glass bowl, stir to dissolve  
and cover with plastic wrap. Allow  
to stand in a warm area around 85°F  
(30°C) for about 30 minutes or until the  
mixture starts to bubble and froth. This  
mixture should be used without delay.  
Don’t use tableware cups, glasses or  
spoons for measuring.  
Don’t use hot water or liquids.  
Don’t use self-rising flour to make  
yeasted bread unless the recipe  
states otherwise.  
If you live in a high altitude area above  
2500 ft. you will probably need to alter  
the yeast quantities in the bread recipe.  
The higher the altitude, the lower the air  
pressure and the faster the dough will  
rise. Try reducing the yeast by  
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 prepared dough item in a stainless  
steel mixing bowl and cover with plastic  
wrap or a tea towel and place on top of  
a slightly smaller bowl of fairly warm  
water. Ensure kitchen is warm and free  
of drafts. Allow the dough to rise until  
double in size.  
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 extra  
ingredients to be absorbed. Dough with  
the correct amount of flour and water  
should foam into a smooth round ball  
that is damp to the touch but not sticky.  
23  
 
BEM600XL_IB_A12_FA.indd 23  
21/06/12 10:25 AM  
hINTS ANd TIPS  
Eggs should be at room temperature to  
give better volume when whipping.  
fOR BETTER BAKING  
Check the ingredients and read the  
recipe before starting to bake.  
Break eggs individually into another  
container before adding to other  
ingredients to avoid potential spoilage.  
Weigh and measure ingredients  
correctly.  
Separate egg whites carefully to avoid  
inclusion of egg yolks. Egg yolks contain  
fat and will prevent successful whipping  
of egg whites.  
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.  
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  
removal difficult.  
Temperature and cooking times  
may vary with some ovens so  
Test if cakes are cooked at the end of  
baking time by touching the top lightly,  
the cake will spring back if cooked. A  
wooden skewer or toothpick can also be  
inserted carefully into the center of the  
cake, if it comes out clean the cake  
is cooked.  
adjust accordingly. If using a fan  
forced (convection) oven reduce the  
temperatures in the recipes by 15-20°.  
When mixing, start the mixer at a  
lower speed then gradually increase to  
the recommended speed in the recipe  
especially when adding dry ingredients.  
For crisper results when baking cookies,  
remove the baking trays from the oven  
and placed directly onto wire racks.  
Move the cookies slightly away from  
their baked position on the trays and  
cool completely before removing.  
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 and free of fats when whipping  
egg whites as these will impede aeration.  
Spray baking sheets and cake pans with  
an oil spray and line with parchment  
paper; this will make removing your  
food 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.  
24  
 
BEM600XL_IB_A12_FA.indd 24  
21/06/12 10:25 AM  
hINTSANdTIPS
fOR CAKE ANd PASTRy MAKING  
fATS IN BAKING  
Flour, such as cake, pastry, all purpose, self  
rising and whole wheat, used for cake and  
pastry making should be lower in protein  
(gluten) than flour used for bread making.  
Butter will give particular flavor and soft  
texture to baked products. When using  
butter in baking recipes it is best to use  
unsalted butter as salted butters vary in  
their salt content and may change the  
consistency and taste of your baked good.  
Cake and Pastry flour have a lower protein  
(gluten) content and give baked products,  
such as cakes, muffins, pastries, scones and  
pancakes, a softer texture.  
Margarine can replace butter to give a  
similar result.  
All-purpose flour is often used as a general  
purpose flour however is not recommended  
for bread making.  
Oil can be used in some baking to replace  
butter but will give texture and  
flavour differences.  
Self–rising flour is a blend of all purpose  
flour and raising agents such as baking  
powder. Self rising flour can be used in  
recipes to replace all-purpose flour and  
baking powder. To make 1 cup self-rising  
flour sift together 1 cup all-purpose flour and  
2 teaspoons baking powder (Care should  
be taken when using self rising flour as a  
substitute in recipes as not all recipes have  
the same proportions of baking powder and  
baking powder loses it's leavening (rising)  
power over time.).  
Eggs should be at room temperature to  
give better volume when making cakes and  
sponges. Standard large eggs were used in  
the recipes.  
Milk should be full fat unless specified.  
Light, low fat or skim milk can be used but  
will give texture and flavor differences.  
Sugar (granulated sugar) is used to give  
flavor, texture and color to baked products.  
Bakers 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 flavor  
and texture. The large crystals of raw sugar  
are slower to dissolve and can be suitable for  
baked products such as muffins.  
Whole wheat flour contains more parts  
of the whole wheat grain — flour, bran and  
wheat germ — and can be used in muffins,  
breads and pie dough but will have a  
denser texture.  
Corn flour is 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.  
Rice flour is derived from rice and is used to  
give a finer texture in baked products such  
as shortbread cookies.  
Baking powder is a mixture of cream of  
tartar and baking soda and is used as a  
leavening agent in baking.  
Baking soda is used as a leavening agent in  
baked goods. When using baking soda in a  
recipe the product must be baked at once  
and not stored for later or the leavening  
power will be lost and the product may  
not rise.  
25  
 
BEM600XL_IB_A12_FA.indd 25  
21/06/12 10:25 AM  
hINTSANdTIPS
MIXING GUIdE  
SPEEd SETTING*  
MIXING TASK  
MIXTURE  
1-3  
Kneading/Folding in/Light  
mixing  
Bread dough, Scones, Pastry/Folding  
of flour into cakes  
4-6  
Light Mixing  
Puddings, Custards, Packet cake  
Mixes, Icings  
7-9  
Creaming/Beating  
Whipping/Aerating  
Butter and Sugar/Cream Cheese,  
Heavy Batters  
10-12  
Beating cream, Egg Whites,  
Meringue  
* Settings should be used as a guide only.  
ISSUE  
TIP  
Choice of beaters  
Do not use a dough hook with a beater - this will damage  
the Mixer.  
Speed Settings  
Use the mixing guide above to select a suitable mixing speed  
when preparing recipes. Begin mixing at lowest speed then  
increase to higher speed to prevent splattering.  
Bowl Speed  
Mixing  
Use the low bowl speed for speeds 1-6 and the high bowl speed  
for speeds 6-12.  
Mix for the recommended time in the recipe - avoid over  
mixing.  
Should an object such as a spoon or spatula fall into the bowl  
while mixing immediately turn the mixer off, unplug at the  
power outlet and remove the object.  
Egg white  
Be sure the beaters and bowl are completely clean and dry  
before use - a small amount of fat and egg yolk will affect  
whipping performance.  
Bread dough  
Add liquid ingredients to the dry ingredients. Use speed 1 to  
knead ingredients into a dough ball. DO NOT place hands near  
dough hook when mixer is operating.  
26  
 
BEM600XL_IB_A12_FA.indd 26  
21/06/12 10:25 AM  
RECIPES  
 
BEM600XL_IB_A12_FA.indd 27  
21/06/12 10:25 AM  
RECIPES
ALMONd ShORTBREAd CRESCENTS OATMEAL COOKIES  
Makes about 30  
Makes approximately 25  
INGREdIENTS  
INGREdIENTS  
2 sticks (226g) butter, softened  
½ cup (98g) bakers sugar  
2 ¼ cups (293g) all-purpose flour  
1 cup sliced almonds  
1 ½ cups (195g) all purpose flour  
½ teaspoon baking soda  
½ teaspoon baking powder  
½ teaspoon salt  
Powdered sugar, for dusting  
¼ teaspoon nutmeg  
¼ teaspoon cinnamon  
METhOd  
2 sticks (226g) butter (room temp, cubed)  
2 cups (440g) packed brown sugar  
1 teaspoon vanilla extract  
2 large (60g) eggs (lightly beat)  
3 cups (255g) rolled oats (not instant)  
2 cups (290g) raisins  
1. Preheat convection oven to 300°F  
(150°C). Line two baking trays with  
baking paper.  
2. Combine butter and sugar in the bowl  
of the electric mixer. Beat on speed 10,  
for 8-10 minutes or until very thick  
and creamy.  
METhOd  
1. Preheat oven to 350°F (180°C).  
3. Reduce to speed 2 and gradually add  
flour. Mix until well combined.  
2. Sift flour, baking soda, baking powder,  
salt, nutmeg, and cinnamon into large  
mixing bowl.  
TIP  
3. Place butter and sugar into mixer and  
mix on speed 8. Cream until butter is  
light and fluffy.  
When adding the flour, if the mixture  
starts to go up the beaters increase  
speed.  
4. Add vanilla extract and eggs (one at a  
time) to butter mixture ensuring each  
egg is well incorporated.  
5. Set mixer speed to 2. Slowly add the  
flour mixture to butter/egg mixture just  
until incorporated.  
4. Remove bowl and stir through  
almonds. Shape tablespoon amounts  
of shortbread mixture into crescent  
shapes. Refrigerate 10 minutes.  
5. Bake in preheated oven for 30 minutes.  
6. Add rolled oats and raisins to dough  
Cool on trays.  
mixture but be careful not to over mix.  
Serve dusted with powdered sugar.  
7. Using 1oz ice cream scoop or table  
spoon, scoop balls of dough onto  
ungreased cookie sheet 2" apart from  
each other. Bake for 14-16 min until  
golden brown, remove from oven  
and let cool on tray for 1 minute then  
transfer to cooling rack.  
TIP  
Remember when using conventional  
(still) oven instead of convection oven  
(with fan) to increase temperature  
15-20°.  
28  
 
BEM600XL_IB_A12_FA.indd 28  
21/06/12 10:25 AM  
RECIPES
REd hOT ChOCOLATE  
ChIP COOKIES  
TRIPLE ChOC COOKIES  
Makes approximately 35  
INGREdIENTS  
INGREdIENTS  
2 ¼ cups (293g) all purpose flour  
1 teaspoon baking soda  
1 teaspoon salt  
1 teaspoon allspice  
1 tablespoon Ancho chili powder  
½ teaspoon cayenne pepper  
1 ½ Sticks (170g) butter, cubed  
1 cup (150g) dark chocolate, chopped  
1 ½ cups (195g) all-purpose flour , sifted  
¾ cup (61g) cocoa powder  
1 ½ cups (330g) packed brown sugar  
3 large eggs, lightly beaten  
2 sticks (226g) butter, cubed at room  
temperature  
1 L cups (200g) dark chocolate, chopped  
½ cup (100g) granulated sugar  
1 cup (220g) packed brown sugar  
1 teaspoon pure vanilla extract  
2 large (60g) eggs  
METhOd  
1. Pre-heat convection oven to 350° F  
(180°C). Line 2 cookie sheets with  
parchment paper.  
1 ½ cups (228g) chocolate chunks  
2. Melt butter and first amount of  
chocolate in a small saucepan over  
a low heat, stirring constantly until  
smooth. Allow to cool slightly, mixture  
should still be warm.  
3. Combine sifted flour, cocoa powder and  
sugar into the bowl of the electric mixer.  
Mix on speed 4-5 adding chocolate  
mixture and eggs. Mix until combined  
scraping sides if necessary.  
METhOd  
1. Preheat oven to 375°F (190°C)  
2. In a small mixing bowl sift together  
flour, baking soda, salt, allspice, ancho  
chili powder and cayenne pepper.  
3. Place butter, sugar, brown sugar and  
vanilla extract into hand stand mixer  
bowl and beat on speed 7 until light  
and fluffy.  
4. Add eggs to mixture one at a time and  
TIP  
beat until well incorporated.  
If mixture starts to go up beaters  
increase speed.  
5. Reduce mixer speed to 3 and slowly add  
flour mixture to butter mixture and mix  
only until incorporated. Be careful not  
to over mix.  
4. Stir through chopped chocolate  
until combined.  
6. Turn mixer off and remove bowl.  
5. Spoon rounded tablespoons of mixture  
onto baking trays and press down  
slightly. Allow room for spreading.  
6. Cook in batches for about 20 minutes  
or until firm to touch. Allow to cool on  
trays for 1 minute before transferring  
to a wire rack. Repeat with remaining  
cookie dough.  
7. Stir in the chocolate chunks by hand  
with a spatula.  
8. Use 1oz ice cream scoop or table spoon  
to scoop balls of cookie dough onto  
ungreased baking sheet.  
9. Bake for 9-10 min. Remove from oven  
and let cool on wire rack for 5 min.  
29  
 
BEM600XL_IB_A12_FA.indd 29  
21/06/12 10:25 AM  
RECIPES
GINGERBREAd  
RASPBERRy CUPCAKES  
Makes 30-40  
Makes: 12  
INGREdIENTS  
INGREdIENTS  
1 ½ sticks (170g) butter, cubed  
½ cup (109g) packed soft brown sugar  
½ teaspoon salt  
1 ¾ cups (218g) cups self-rising flour  
¾ cup (147g) bakers sugar  
M cup (166ml) milk  
1 cup (300g) Molasses  
2 large eggs, lightly beaten  
1 stick (113g) unsalted butter, melted, cooled  
½ teaspoon vanilla extract  
1 cup fresh or frozen raspberries  
Whipped cream, to serve  
2 ½ tablespoons ground ginger  
1 teaspoon ground cloves  
1 teaspoon ground cinnamon  
1 teaspoon ground nutmeg  
3 cups (391g) all-purpose flour  
½ teaspoon baking soda  
Powdered sugar, to serve  
METhOd  
METhOd  
1. Preheat oven to 350°F (180°C) no fan  
325°F (160°C) with fan. Line a 12 cup  
capacity muffin tray with cupcake liners.  
1. Preheat oven to 350° F (180°C). Line two  
baking sheets with parchment paper.  
2. Combine all ingredients except  
raspberries into the bowl of the electric  
mixer. Beat on speed 2 until combined  
then increase to speed 7 until smooth.  
Do not over beat. Gently stir through  
raspberries.  
2. In the bowl of the electric mixer, beat  
the butter sugar, salt, molasses and  
spices together on speed 8 for  
2 minutes.  
3. Add remaining ingredients and beat  
until mixture just forms a thick dough.  
3. Divide mixture into tray. Cook in  
preheated oven for about 20 minutes or  
until cooked when tested with a wooden  
skewer. Remove from muffin pan and  
place onto wire racks to cool.  
4. Using a fine-pointed knife, cut circles  
from the tops of the muffins about ¼"  
from the edge and ½" down into cakes.  
Spoon with whipped cream and replace  
tops; dusted with icing sugar.  
4. Place dough onto a floured surface. Roll  
out to a 18" (5mm) thickness. Using a  
shaped cutter Place cut out shapes onto  
baking trays.  
5. Bake in oven for about 13-15 minutes.  
Cool for 5 minutes before transferring  
to a wire rack. Repeat with remaining  
dough.  
Use Gingerbread with Royal Icing  
TIP  
If using frozen raspberries, thaw first  
on paper towels.  
30  
 
BEM600XL_IB_A12_FA.indd 30  
21/06/12 10:25 AM  
RECIPES
7. Remove crusts from refrigerator and  
fill each cupcake with batter almost to  
the top.  
OREO ChEESECAKE CUPCAKES  
Makes 24 cupcakes  
8. Place in oven for 20-22min (rotate  
pan half way through) cook until  
centers have slight jiggle. Turn oven  
off and crack open oven door and  
allow cupcakes to cool. (This prevents  
cracking.) Remove from oven and  
sprinkle crumbs on tops of cupcakes.  
Then refrigerate for at least 3 hours  
before serving.  
INGREdIENTS  
1 ½ packages (58 cookies) Oreo cookies  
2 sticks (226g) butter, cubed  
2 x 8oz packages (453g) cream cheese, cubed  
1 cup (200g) sugar  
1 teaspoon pure vanilla extract  
4 large (60g) eggs, lightly beaten  
½ cup (125ml) heavy whipping cream  
Pinch sea salt  
All ingredients room temperature  
METhOd  
1. Preheat Oven to 275°F (135°C)  
2. Place all Oreo cookies into food  
processer and process until you have  
reached fine crumbs.  
3. Remove 1⁄  
of the crumbs and reserve  
3
for later use. Place cubed butter into  
food processor with remaining crumbs  
and process just until you have reached  
a dough consistency.  
4. Line cupcake pan with cupcake papers  
and distribute the Oreo dough evenly  
into each of the cupcake papers (about 1  
tablespoon each). Press the dough down  
onto the bottom of each of the papers  
making sure the bottoms are covered  
evenly ¼" thick as this will be the crust  
of each cupcake. Refrigerate while  
mixing other ingredients.  
5. Place cream cheese, sugar, vanilla  
extract and 2 tablespoon of Oreo cookie  
crumbs into mixer and mix on speed 8  
until smooth.  
6. Reduce mixer speed to 3 and add heavy  
whipping cream, pinch of salt and eggs  
(add eggs slowly one by one) just until  
incorporated. Try not to over mix  
the batter.  
31  
 
BEM600XL_IB_A12_FA.indd 31  
21/06/12 10:25 AM  
RECIPES  
RICOTTA PANCAKES  
GLAzEd CITRUS POPPy SEEd CAKE  
Makes 6 to 8  
Serves 16  
INGREdIENTS  
INGREdIENTS  
3 large eggs, separated  
M cup milk  
7 oz (200g) fresh ricotta  
½ cup (125ml) cup milk  
¾ cup (93g) self rising flour  
1 ½ teaspoons baking powder  
2 ½ tablespoons bakers sugar  
Unsalted butter for greasing  
Fresh berries, to serve  
½ cup poppy seeds  
2 sticks (226g) butter, softened  
1 ½ cups (295g)bakers sugar  
1 ½ tablespoons finely grated orange rind  
1 tablespoon finely grated lime rind  
1 teaspoon vanilla extract  
4 large eggs  
Maple syrup, to serve  
2 cups (249g) self rising flour  
Glaze  
METhOd  
2 teaspoons orange rind  
½ cup (125ml) orange juice  
½ cup (125ml) lemon juice  
1 cup (197g) bakers sugar  
1. Place egg yolks, ricotta and milk into the  
bowl of the electric mixer. Beat on speed  
7 until combined. Reduce speed to 2-3  
and add sifted flour and baking powder  
and mix until just combined.  
METhOd  
2. Remove beaters and hand mixer  
from base and wash beaters well. In a  
separate small bowl beat egg whites  
on speed 10 until soft peaks form;  
add sugar and beat until sugar has  
dissolved. Fold egg whites through  
batter until just combined.  
3. Heat a heavy base frying pan or griddle  
over a low to moderate heat. Lightly  
grease with butter.  
1. Preheat oven to 350° F (180°C) no fan  
325° F (160°C) with fan. Grease and line  
and 9" cake pan.  
2. Combine milk and poppy seeds in a  
small bowl and soak for 10 minutes.  
3. Using the bowl of the electric mixer,  
cream butter, sugar, rind and vanilla on  
speed 9 until light and fluffy.  
4. Add eggs one at a time, beating well  
between each addition.  
4. Spoon about 2 heaped tablespoons of  
the mixture into pan and cook until  
golden brown on both sides.  
5. Reduce to speed 3 and add flour and  
poppy seed mixture in two batches; mix  
until just combined.  
6. Spread mixture into prepared pan and  
cook in oven for about 1 hour and 20  
minutes or until cooked when tested  
with a skewer.  
7. Meanwhile combine the rind, juices and  
sugar in a small saucepan. Stir over a  
low heat until the sugar has dissolved;  
bring to a boil, simmer for 2 minutes.  
Serve with fresh blueberries and maple syrup.  
TIP  
For berry pancakes pour mixture into  
pan; top with several fresh berries  
before flipping over and cooking other  
side.  
8. Turn cake out on to a wire rack with  
a baking tray underneath. Using a  
wooden skewer, poke several holes into  
the cake then pour the hot syrup  
over the hot cake.  
32  
 
BEM600XL_IB_A12_FA.indd 32  
21/06/12 10:25 AM  
RECIPES  
BANANA CAKE WITh LEMON ICING  
Serves 10  
MOIST CARROT CAKE WITh CREAM  
ChEESE fROSTING  
Serves 10  
INGREdIENTS  
INGREdIENTS  
1 ¾ sticks (200g) butter, room temperature  
1 ½ cups (295g)bakers sugar  
2 large eggs  
1 ½ cups (approx 3 large) very ripe mashed  
bananas  
2 sticks (226g) butter, softened  
1 ½ cups (295g)bakers sugar  
3 large eggs  
2 cups (249g) self-raising flour  
2 teaspoons ground cinnamon  
1 teaspoon baking soda  
1 teaspoon vanilla extract  
2 ¼ cups (280g) self rising flour  
1 teaspoon ground cinnamon  
½ cup (125ml) buttermilk  
1 cup desiccated coconut (shredded coconut  
lightly toasted and crushed)  
¾ cup (175ml) buttermilk  
2 cups (approx 3 carrots) finely grated carrot  
METhOd  
1 x 15.5 oz can crushed canned pineapple in juice,  
well drained  
1 cup chopped walnuts  
1. Preheat oven to 350° F (180°C) no fan  
325° F (160°C) with fan. Grease and line  
base and sides of a 9" cake pan.  
2. Combine butter and sugar in the bowl  
of the electric mixer and beat on speed  
9, until well combined. Add eggs, one  
at a time, beating well between each  
addition. Add bananas and vanilla and  
mix well.  
3. Reduce speed (2-3), and add sifted  
dry ingredients and buttermilk in two  
batches; mix until just combined.  
4. Spoon mixture into prepared pan and  
bake for about 60 minutes or until  
cooked when tested with a skewer.  
5. Allow cake to cool in pan for 5 minutes  
before transferring to a wire rack to  
cool completely.  
METhOd  
1. Preheat oven to 350° F (180°C) no fan  
325° F (160°C) with fan. Grease and line  
base and sides of 2 x 8" cake pans with  
parchment paper.  
2. Combine butter and sugar in the bowl  
of the electric mixer and beat on speed  
9 until well combined. Add eggs, one  
at a time, beating well between each  
addition.  
3. Reduce speed to 2-3, and add sifted  
flour, cinnamon, baking soda, coconut  
and buttermilk in two batches; mix  
until just combined. Fold through  
carrot, pineapple and walnuts.  
Serve with Lemon Icing  
4. Spoon mixture into prepared pans  
and bake for about 40 minutes or until  
cooked when tested with a skewer.  
5. Allow cakes to cool in pan for 5 minutes  
before transferring to a wire rack to  
cool completely.  
6. Once cakes are cool spread half of  
cream cheese frosting onto one cake  
then top with second cake and top with  
remaining frosting.  
33  
 
BEM600XL_IB_A12_FA.indd 33  
21/06/12 10:25 AM  
RECIPES  
CLASSIC SPONGE CAKE WITh jAM  
ANd CREAM  
ChOCOLATE CAKE  
Serves 10  
Serves 8  
INGREdIENTS  
INGREdIENTS  
M cup wheaten cornflour  
7oz (200g) good quality dark chocolate  
1 ¾ stick (200g) butter, softened  
1 cup (197g) bakers sugar  
L cup (41g) self rising flour  
1 teaspoon cream of tartar  
4 large eggs  
¾ cup (147g) bakers sugar  
1 L cups (300ml) heavy cream  
½ cup strawberry jam, lightly warmed  
6-8 fresh strawberries, thinly sliced  
1 teaspoon vanilla extract  
2 large eggs, lightly beaten  
1 ½ cups (187g) self-rising flour  
¼ cup cocoa powder  
1 ¼ (300ml) cups buttermilk  
METhOd  
METhOd  
1. Preheat oven to 350° F (180°C) no fan  
325° F (160°C) with fan. Grease and line  
base and sides of a 9" cake pan with  
parchment paper.  
1. Preheat oven to 350° F (180°C) no fan  
325° F (160°C) with fan. Grease and line  
bases of 2 x 8" cake pans with  
baking paper.  
2. Melt chocolate in a heatproof bowl over  
hot water. Set aside.  
2. Sift flours and cream of tartar two times  
and set aside.  
3. Combine butter, sugar and vanilla in  
the bowl of the electric mixer. Beat on  
speed 9 until light and fluffy. Add eggs  
one and at time, beat until combined.  
Add melted chocolate and mix  
until combined.  
4. Reduce speed to 2-3 and add sifted  
dry ingredients and buttermilk in two  
batches. Spoon mixture into prepared  
pan and bake for about 1 hour and 10  
minutes or until cooked when tested  
with a wooden skewer.  
3. Combine eggs and sugar in the bowl of  
the electric mixer. Beat on speed 11-12  
for 10 minutes or until the mixture is  
very thick.  
4. Sift flour over the egg mixture a third  
time. Using a metal spoon carefully fold  
flour through egg mixture until just  
combined.  
5. Divide mixture evenly among cake  
pans, bake in oven about 17 minutes.  
6. Remove cakes immediately from pans  
onto baking trays lined with  
baking paper.  
7. Once cool, beat cream with electric  
mixer on speed 8 until thickened. Top  
one sponge with warmed jam, fresh  
strawberries and some of the whipped  
cream. Top with second sponge. Serve  
with remaining cream.  
5. Allow cake to cool in pan for 5 minutes  
before transferring to a wire rack to  
cool completely.  
Serve cake with chocolate ganache  
34  
 
BEM600XL_IB_A12_FA.indd 34  
21/06/12 10:25 AM  
RECIPES  
7. Take sauce off heat. Add chocolate to  
sauce. Stir until chocolate has melted.  
set aside until pavlova is finished. Once  
pavlova has come out of the oven. Let  
them rest for about 20 min. Drizzle  
pavlova bites with sauce.  
PAvLOvA BITES WITh ChOCOLATE  
RASPBERRy SAUCE  
INGREdIENTS  
3 large eggs whites (room temperature)  
¼ teaspoon cream of tarter  
Pinch kosher salt  
¾ cup granulated sugar  
ROyAL ICING  
1 teaspoon vanilla extract  
1 teaspoon bourbon whiskey  
3 tablespoons cocoa nibs  
Makes about 2 cups  
INGREdIENTS  
2 egg whites  
Pinch cream of tartar  
2 ¼ cups (277g) powdered sugar, sifted  
RASPBERRy SAUCE  
1 cup raspberries (fresh or frozen)  
½ cup water  
2 Tablespoons honey  
½ lime (juice)  
¼ cup sugar  
METhOd  
1. Combine egg whites and cream of tartar  
in the electric mixer bowl. Beat on speed  
8 until lightly beaten.  
2 oz semi sweet chocolate chips  
2. Reduce speed to 6 and add powdered  
sugar a heaped spoonful at a time until  
well combined.  
METhOd  
1. Pre heat oven to 300°  
2. Place egg whites, cream of tarter and  
salt in BEM600XL mixing bowl. Whisk  
at 5 speed until soft peaks are reached  
(about 4-5min)  
3. Turn speed to 6 and slowly add sugar  
to bowl until firm peaks are reached  
(about 3-4 min)  
3. Place icing into a piping bag and pipe.  
Icing will harden on standing.  
LEMON ICING  
For a 9" cake  
INGREdIENTS  
3 cups (369g) powdered sugar, sifted  
1 teaspoon grated lemon rind  
2 tablespoons + 2 teaspoons lemon juice  
¾ stick + 1 tablespoon (100g) butter, melted  
4. Add vanilla, bourbon and cocoa nibs  
just until incorporated  
5. Use a parchment lined sheet tray and  
drop 1 heaping tablespoon of mixture  
2" apart from each other on tray. About  
8 should fit on a tray. Place in oven for  
45-55 min until surface is dry.  
METhOd  
1. Place powdered sugar and lemon rind  
into the bowl of the electric mixer. While  
on speed 4-5 speed pour in lemon juice  
and butter. Mix until combined.  
6. While the pavlova is in the oven get  
started on the sauce. Place raspberries,  
water, honey, lime and sugar in a small  
sauce pan. Simmer on medium heat  
until raspberries start breaking apart  
3-4 min.  
2. Spread on cooled cake.  
35  
 
BEM600XL_IB_A12_FA.indd 35  
21/06/12 10:25 AM  
RECIPES
BUTTER CREAM ICING  
ChOCOLATE GANAChE  
For a 9" cake  
For a 9" cake  
INGREdIENTS  
INGREdIENTS  
1 stick (113g) butter, softened  
1 ½ cups (184g) powdered sugar, sifted  
1-2 tablespoons milk  
7oz (200g) good quality dark chocolate, chopped  
1 cup heavy cream  
METhOd  
METhOd  
1. Stir ingredients in small saucepan over a  
low heat until smooth. Cool to spreading  
consistency.  
1. Place butter into the bowl of the electric  
mixer. Using the mixer as a hand mixer  
beat on speed until pale and creamy.  
2. Spread on cooled cake.  
2. Reduce speed and gradually add  
powdered sugar until combined. Adjust  
thickness of icing with milk.  
TIP  
If adding food coloring you may not  
need to add any milk at all.  
CREAM ChEESE fROSTING  
For a 9" cake  
INGREdIENTS  
2 tablespoons (30g) butter, softened  
4.4oz (125g) cream cheese, softened  
½ teaspoon vanilla extract  
1 ½ cups (185g) powdered sugar, sifted  
METhOd  
1. Place butter, cheese and vanilla into the  
bowl of the electric mixer. Beat on speed  
7-8 for about 1-2 minutes or until  
well combined.  
2. Reduce speed to 3 and add sugar; once  
added increase speed again until  
mixed well.  
3. Spread on cooled cake.  
36  
 
BEM600XL_IB_A12_FA.indd 36  
21/06/12 10:25 AM  
RECIPES
6. Using your hands gently push the  
dough to make a rough rectangle, about  
8" x 11". Bring one long edge of the  
dough into the center then bring the  
other long edge in. Pinch seam together  
to seal. Brush with a little water and  
sprinkle generously with extra quinoa.  
Flip dough over so the seam is down  
and repeat with water and quinoa.  
Carefully lift onto a baking sheet and  
cut three shallow slits in top; cover with  
a clean tea towel and stand in a warm  
place for 20 minutes.  
qUINOA, LINSEEd ANd  
ChIA BREAd  
Makes 1 loaf  
INGREdIENTS  
1 tablespoon black chia seeds  
1 tablespoon linseeds  
2 teaspoons white quinoa  
2 teaspoons red quinoa  
1 ½ (375ml) cups water  
1 ½ teaspoons salt  
3 L cups (453g) bread bakers flour  
2 teaspoons white sugar  
2 teaspoons instant dried yeast  
White and brown quinoa extra for crust  
7. Bake in oven for 30-35 minutes or until  
golden brown and hollow when tapped  
on top. Transfer to a wire rack to cool.  
METhOd  
1. Combine chia, linseed and quinoa in a  
small bowl. Add ½ cup (125ml) of the  
water and mix well; set aside for  
20 minutes.  
2. In the electric mixer bowl add salt, flour,  
sugar, yeast, remaining 1 cup (250ml)  
water and soaked seeds. Mix on speed  
1 for about 5 minutes. If necessary turn  
mixer off and scrape sides to lift  
any flour.  
3. Place dough ball into a lightly oiled  
bowl, cover and rest in a warm draft  
free place for 30 minutes or until dough  
has doubled in size. Turn dough out on  
a floured surface and punch the dough  
to remove excess air, lightly knead.  
4. Preheat oven to 400° F (200°C) no fan  
350° F (180°C) with fan and repeat  
step 3.  
5. Once doubled in size, turn onto a lightly  
floured surface and lightly knead just  
enough to bring dough together.  
37  
 
BEM600XL_IB_A12_FA.indd 37  
21/06/12 10:25 AM  
RECIPES
3. Heat oil in a large frying pan over  
medium heat. Add the onions and garlic  
and cook until softened. Add ground  
lamb and cook, stirring, until browned;  
add spices and passata. Cook for 10-15  
minutes or until mixture is thick. Allow  
to cool.  
TURKISh GOzLEME WITh LAMB  
Makes 6  
INGREdIENTS  
1 tablespoon olive oil  
1 large brown onion, finely chopped  
3 cloves garlic, chopped  
1 lb (500g) ground lamb  
2 teaspoons cumin powder  
1 teaspoon sweet paprika  
¾ cup (175ml) tomato passata  
Salt and pepper  
5oz (150g) feta cheese, crumbled  
3½ cups (100g) Parmesan cheese, grated  
3 cups packed shredded swiss chard  
olive oil cooking spray  
4. Combine cheeses and spinach;  
set aside.  
5. Preheat a large non-stick frying pan or  
flat plate on a BBQ on a medium heat.  
On a large piece of baking paper; roll  
one piece of dough to a 1⁄  
inch (3mm)  
8
thick rectangle.  
6. Place 1⁄  
of the spinach mixture onto  
one half of the dough. Top with 1⁄  
of the  
6
6
meat mixture. Lift dough over filling  
to enclose and pinch to seal the edges.  
Repeat with remaining dough and  
filling and place onto separate sheets of  
baking paper.  
lemon wedges, to serve  
dOUGh  
3 ½ cups (476g) bread flour, sifted  
2 teaspoons salt  
7. Cooking one at a time. Spray the top  
with cooking spray oil and flip up side  
down onto another sheet of baking  
2 tablespoons+2 teaspoons olive oil  
¼ cup (50ml) plain yogurt  
13oz (400ml) lukewarm water  
METhOd:  
1. To make dough: Combine flour and salt  
in the bowl of the electric mixer. Turn  
mixer onto speed 1 and add oil, yogurt  
and water. Mix for 6 minutes.  
TIP  
Mixture is sticky, so don't be tempted  
to add more flour.  
2. Turn mixture out onto a lightly floured  
surface and lightly knead to combine.  
Divide dough into 6 equal portions and  
knead into small balls. Place balls onto  
a tray lined with a baking paper; cover  
and rest for 20 minutes.  
38  
RECIPES
BASIC PIzzA dOUGh  
Makes enough for four 12" thin crust pizzas  
39  
RECIPES
PIzzA TOPPINGS  
hAM & MUShROOM PIzzA  
Makes 1 pizza  
MARGhERITA PIzzA  
Makes 1 pizza  
INGREdIENTS  
Pizza dough for thin crust (or one half of the  
dough for thicker crust)  
L cup pizza sauce  
¼cup shredded mozzarella cheese  
¼ cup Gruyere cheese  
1.5oz (50g) ham, chopped  
2.5oz (70g) mushrooms, sliced  
Salt & pepper  
INGREdIENTS  
Pizza dough for thin crust (or one half of the  
dough for thicker crust)  
¼ cup pizza sauce  
½ cup shredded mozzarella cheese, shredded  
6 cherry tomatoes, quartered  
L cup basil leaves, torn. Plus extra for garnish  
4 Bocconcini balls, halved  
Drizzle of balsamic vinegar to serve  
Salt & pepper  
METhOd  
Fresh basil leaves to serve  
1. Preheat oven to 400° F (200°C) no fan  
METhOd  
350° F (180°C) with fan.  
1. Preheat oven to 400° F (200°C) no fan  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza  
tray and prick evenly with a fork.  
3. Spread tomato sauce over pizza base;  
sprinkle evenly with mozzarella and  
Gruyere cheese, ham and mushrooms.  
350° F (180°C) with fan.  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza  
tray and prick evenly with a fork.  
3. Spread tomato sauce over pizza base;  
sprinkle evenly with mozzarella cheese,  
cherry tomatoes and basil.  
4. Season with salt and pepper.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
4. Season with salt and pepper.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
Serve with a drizzle of balsamic vinegar.  
Serve topped with torn slices of basil leaves.  
40  
 
BEM600XL_IB_A12_FA.indd 40  
21/06/12 10:25 AM  
RECIPES
ASPARAGUS & GOAT ChEESE PIzzA  
WITh TOASTEd WALNUTS  
Makes 1 pizza  
INGREdIENTS  
Pizza dough for thin crust (or one half of the  
dough for thicker crust)  
1 tablespoon extra virgin olive oil  
1 tablespoon goat cheese  
L cup mozzarella cheese, shredded  
1 tablespoon chopped garlic  
1 tablespoon parsley  
6-7 asparagus spears, blanched, sliced  
lengthways  
1 tablespoon grated parmesan  
Salt & pepper  
2 tablespoons coarsely chopped toasted walnuts  
1oz (30g) baby spinach leaves  
METhOd  
1. Preheat oven to 400° F (200°C) no fan  
350° F (180°C) with fan.  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza  
tray and prick evenly with a fork.  
3. Brush pizza base with olive oil and  
spread a thin layer of goat cheese  
evenly over.  
4. Sprinkle with mozzarella, garlic,  
parsley and asparagus and top with  
grated parmesan.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
6. Season with salt and pepper and top  
with walnuts and baby spinach leaves  
41  
 
BEM600XL_IB_A12_FA.indd 41  
21/06/12 10:25 AM  
RECIPES
CINNAMON SCROLLS  
Makes 12  
INGREdIENTS  
1 ½ teaspoons instant dried yeast  
¼ cup (60ml) warm milk  
¼ cup (49g) bakers sugar  
2 ¼ cups (306g) bread flour  
½ teaspoon cinnamon  
¼ teaspoon salt  
3 large eggs, lightly beaten  
1 stick butter, softened and cut into cubes  
Cinnamon filling  
2 tablespoons + 1 teaspoon soft brown sugar  
1 tablespoon +1 teaspoon bakers sugar  
1 ½ teaspoons cinnamon  
1oz (30g) butter, softened  
METhOd  
1. Preheat oven to 400° F (200°C) no fan  
350° F (180°C) with fan. Grease a L cup  
capacity muffin tray.  
2. Combine yeast, milk and sugar in a  
bowl; stir to combine. Allow to sit in a  
warm place for 5 minutes or until frothy.  
3. Combine flour, cinnamon, salt, eggs  
and yeast mixture into the bowl of the  
electric mixer. Using the dough hooks  
mix on speed 1 until almost combined.  
Add the butter in a few cubes in at a  
time until mixed through (approx  
3-4 minutes).  
TIP  
If some of the butter does not combine  
then stop the mixer and scrape butter  
onto dough then mix a little more.  
4.  
42  
NOTES  
43  
 
BEM600XL_IB_A12_FA.indd 43  
21/06/12 10:25 AM  

Belkin Headphones 7 22868 56053 2 User Manual
Black Box Switch SW725A R4 User Manual
Black Decker Vacuum Cleaner VM2200 User Manual
Bosch Appliances Home Security System 8500 User Manual
Boss Audio Systems Stereo Receiver 612UA User Manual
Breville Food Processor BFP50 User Manual
Briggs Stratton Automobile Parts 221400 User Manual
Casablanca Fan Company Fan 55019 User Manual
Chimera Work Light 8000 User Manual
Chromalox Electric Heater CAB User Manual