Breville the Bakery Chef Manuel utilisateur

Marque: Breville

Modèle: the Bakery Chef

Catégorie: Mélangeurs

Taper: Manuel utilisateur

the Bakery Chef

™

Instruction Book - BEM825

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.

IMPORTANT

SAFEGUARDS

READ ALL INSTRUCTIONS

BEFORE USE AND SAVE

FOR FUTURE REFERENCE

• Remove and safely discard

any packaging material and

promotional labels before

using the appliance for

the ﬁrst time.

• To avoid a choking hazard,

remove and safely discard

the protective cover ﬁtted

to the power plug.

• Do not use the appliance near

the edge of the countertop or

table during operation. Ensure

the surface is level, clean

and free of water and other

substances. Please be aware

that vibration during use may

cause the appliance to move.

• Do not leave unattended

while in use.

• Do not place the appliance

on (or close to) a hot gas or

electric burner, or where it

could touch any source of heat.

• Always ensure the appliance

is completely assembled

before operating. Follow the

instructions provided in

this book.

2 Breville Recommends Safety First

2 Important Safeguards

6 Components

9 Assembly

10 Functions

12 Tips

17 Care & Cleaning

18 Troubleshooting

20 French

Contents

• Ensure the speed control dial

is in the OFF position and

unplugged before attaching the

beater, whisk or dough hook.

• Do not use attachments other

than those provided with the

appliance or recommended

by Breville. The use of any

accessory attachments not

included or recommended

by Breville may cause risk of

ﬁre, electric shock or injury.

• Do not operate the appliance

continuously on heavy loads

for more than 3 minutes.

• Handle the appliance and

attachments with care.

Never place your ﬁngers

inside the mixing bowl or near

the beaters, whisk or dough

hook during operation.

• Avoid contact with moving

parts. Keep hands, hair,

clothing, as well as spatulas

and other utensils away from

moving beaters, whisk or

dough hook during use.

• Should an object such as

a spoon or spatula fall into

the bowl while mixing,

immediately ensure the speed

control dial is in the OFF

position, unplug at the power

outlet and remove the object.

• Do not place hands in the

mixing bowl unless the

appliance is disconnected

from the power outlet. Ensure

the speed control dial is

in the OFF position, and

unplugged from the power

outlet before removing the

beater, whisk or dough hook.

• Ensure the motor and beater,

whisk or dough hook have

completely stopped before

disassembling.

• Always remove the beater,

whisk or dough hook from the

appliance before cleaning.

• Care should be taken when

removing the food from

the mixer bowl by ensuring

the motor and the beater,

whisk, or dough hook have

completely stopped before

disassembling. Ensure the

speed control dial is in the

OFF position, and unplugged

before unlocking the mixer

motor head and moving into

the upright position. The

beater, whisk or dough hook

should be released from the

mixer motor head before

removing the processed food

from the mixer bowl and the

beater, whisk or dough hook.

• Ensure the mixer motor head

is locked into the horizontal

(closed) position when not

in use and before storing.

• Always ensure the speed

control dial is in the OFF

position, and the power cord

is unplugged from the power

outlet before attempting to

move the appliance, before

assembling or disassembling,

when it is not in use and

before cleaning or storing.

• Do not move the appliance

while in operation.

• Do not leave the appliance

unattended when in use.

• Do not place any part

of the appliance in the

dishwasher other than the

bowl, splash guard, beater,

dough hook and whisk.

• Do not place any part

of the appliance in the

microwave oven.

• Keep the appliance clean.

Follow the cleaning

instructions provided in

this book.

IMPORTANT

SAFEGUARDS

FOR ALL

ELECTRICAL

APPLIANCES

• It is recommended to regularly

inspect the appliance and

power cord. Do not use the

appliance if there is damage to

the power cord or plug, or after

the appliance malfunctions or

has been damaged in any way.

Immediately stop use and call

Breville Consumer Support.

• Any maintenance other

than cleaning should be

performed at an authorized

Breville Consumer Support.

• This appliance is for

household use only.

Do not use this appliance

for anything other than its

intended use. Do not use in

moving vehicles or boats,

do not use it outdoors.

Misuse can cause injury.

• Do not let the power cord

hang over the edge of a

countertop or table, touch hot

surfaces or become knotted.

• To protect against electric

shock, do not immerse

the power cord, power

plug or appliance in water

or any other liquid.

• Close supervision is necessary

when any appliance is

used by or near children.

• Keep the appliance and its

cord out of reach of children.

Appliances can be used by

persons with reduced physical,

sensory or mental capabilities

or lack of experience and

knowledge if they have

been given supervision or

instruction concerning use

of the appliance in a safe

way and if they understand

the hazards involved.

WARNING

Ensure the speed dial control

is in the OFF position and

unplugged from the power

outlet before attaching the

beater, whisk or dough hook.

FOR HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS

CALIFORNIA

PROPOSITION 65:

(Applicable to California

residents only).

This product contains chemicals

known to the State of California

to cause cancer, birth defects or

other reproductive harm.

Components

A. Tilt-release button

Button releases the motor to tilt and lock

upright. Press again to release and lock

down for storage.

B. Motor head

Powerful motor for thorough mixing results.

C. Load sensing technology

Mixer automatically senses the load

and adjusts the power to maintain the

selected speed (not shown).

D. Mixing task indicator band

E. 12 speed control dial

Adjust speed while mixing, or pause to

temporarily stop mixing and pause

the timer.

F. LCD timer

Counts up when mixing starts, or use the

arrow buttons to set timer to count down.

G. Internal cord storage

Push cord in to desired length.

H. Breville Assist™ handles

Handles on base and on motor head for

easy handling and maneuvering.

I. Handy bowl light

Helps you keep an eye on the mix.

J. Splash Cover

Minimizes splattering when mixing and

adding ingredients.

K. Glass mixing bowl

5Qt (4.7L) glass mixing bowl, compatible

with the scraper beater for best results.

L. The second bowl

4 Quart (3.8L) stainless steel mixing bowl.

Fits all the same beaters and accessories.

M. Sealing lid (not shown)

Compatible with both glass and stainless

steel bowl.

N. Spatula (not shown)

Flat beater for normal to heavy mixtures:

− Heavy cake batters and cookie 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

− Flavored 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.

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.

Mixture Mixing Task Approx. Mixing Time

Butter & Sugar Creaming 3—4 minutes (or until mixture is

light and creamy)

Cake &

mufﬁn batters

Incorporating wet and dry

ingredients

30—40 seconds (or until all

ingredients are combined)

Thin/light batters

(i.e. Pancakes)

Incorporating wet and dry

ingredients

40—50 seconds

(or until batter is smooth)

Icing Incorporating wet and dry

ingredients

40—50 seconds

(or until all icing is smooth)

Frosting Creaming butter 1—2 minutes (or until butter is

smooth and creamy)

Combining icing sugar, butter &

liquid ingredients

50—60 seconds

(or until mixture is light and ﬂuffy)

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.

Attaching the bowl

1. Place the mixer on a level, dry countertop.

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 TILT 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.

Assembly

Before ﬁrst use

Before using your mixer for the ﬁrst time,

remove any packaging material and

promotional labels.

Wash bowls and mixing tools in warm

soapy water with a soft cloth. Rinse and

dry thoroughly.

The bowls and the attachments may be

washed in the dishwasher.

When ﬁrst using your appliance, you may

notice an odor coming from the motor.

This is normal and will dissipate with use.

Attaching mixing and whisking tools

1. Raise the motor head by pressing the TILT

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 counter-clockwise to remove.

4. Lower the motor head by pressing the TILT

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 splash cover on top edge of

the bowl.

WARNING

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

OPERATING THE MIXER

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 60 minutes.

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 be rotated back 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 count-up

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 control 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.

Activate 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

drafts. 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 all-

purpose ﬂour may be used. All-purpose ﬂour is

most readily available, however, best results are

obtained with ﬂour at least 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 whole wheat 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 ﬁber, the loaf may be heavier in

texture. Lighter textured bread can be achieved

by replacing 160g of whole wheat 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 whole wheat 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

unﬂavored vitamin C tablet added to the

dry ingredients.

Sugar provides sweetness and ﬂavor, 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 ﬂavor 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

color, ﬂavor and keeping qualities. As salt

inhibits the rising of bread be accurate

when measuring.

Fat adds ﬂavor 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 colored 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 ﬂavor

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.

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 convection oven reduce the

temperatures in the recipes by 50 - 68°F

(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

center 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.

All-purpose 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 all-purpose ﬂour

and raising agents such as baking powder.

Self raising ﬂour can be used in recipes

to replace all-purpose ﬂour and baking powder.

To make 1 cup self-raising ﬂour sift

together 1 cup all-purpose ﬂour and

2 teaspoons baking powder.

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

cases but will have a denser texture.

Corn ﬂour 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

corn ﬂour 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 ﬂavor 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 ﬂavor

differences. If using oil, use a light ﬂavored

oil like vegetable, sunﬂower or grapeseed oil.

Using stronger ﬂavored oils, like nut and olive

oils, will affect the ﬂavor 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 ﬂavor differences.

Sugar (white crystal sugar) is used to give

ﬂavor, texture and color 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 ﬂavor 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 (eg. 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.

OVEN TEMP DESCRIPTION ELECTRIC GAS GAS MARK

°C °F °C °F

Very slow 120 250 120 250 1

Slow 150 300 150 300 2

Moderately slow 170 325 160 325 3

Moderate 180 350 180 350 4

Moderately hot 200 400 190 375 5

Hot 220 425 200 400 6

Very hot 230 450 230 450 7

Turn temperature down by 50 - 68°F (10- 20°C) if using convection.

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.

Breville recommends hand washing only

of the glass bowl and whisk.

Storage

Store your mixer on the kitchen countertop,

or upright in an accessible cupboard.

Always ensure the speed control dial is in

the OFF position, 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 electronic

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, 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, 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, and unplug the cord.

Wait at least 15 minutes before restarting

the mixer.

PROBLEM EASY SOLUTION

Machine will

not work when

switched ON

•

Always ensure the speed control dial is in the OFF position

before start.

•

The temperature overload protection (thermo cut-off) device has not been

activated automatically, allow more time for the motor to cool down.

Cannot set the

time on the

count-down timer

•

Always ensure the speed control dial is in the OFF position before trying to

set the count-down time.

Mixer suddenly

switches off during

mixing

•

The mixer has been stressed by overloading or stalling. The mixer will

automatically activate the overload protection and the unit will switch itself

off. If this happens, turn the speed control dial to the OFF position, and

unplug for at least 15 minutes. The overload protection device will reset,

and the mixer will be ready to use again when it powers back into standby

mode.

“E1” error message

is ﬂashing on the

count-up/down

timer display

•

The mixer will automatically stop operating if the motor is stalled.

If this occurs, the ‘E1’ error message will ﬂash on the count-up/down timer

display. This is an electronic safety feature. This is normally a result of too

much ingredients being processed at one time. Try removing some of the

ingredients from the bowl. To continue mixing, turn the speed control dial

to the OFF position and unplug the mixer from the power outlet. Then plug

the mixer into the power outlet and use as normal.

“E2” error message

is ﬂashing on the

count-up/down

timer display

•

This may indicate that the motor has been stressed by overheating with

excessive load. The mixer is ﬁtted with a self-resetting safety device which

safeguards against overheating of the motor with excessive loads.

If overheating occurs, the mixer will automatically activate the overheating

protection device and the motor will switch itself off. When the overheating

protection is activated, unplug the mixer from the power outlet for at least

15 minutes to allow the unit to cool. Turn the speed control dial to the OFF

position then plug the mixer into the power outlet and use as normal.

Noise is heard

when scraper beater

is mixing

•

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. 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.

the Bakery Chef

™

Manuel d'instructions - BEM825

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Breville the Bakery Chef Manuel utilisateur

Marque: Breville

Modèle: the Bakery Chef

Catégorie: Mélangeurs

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