Breville the Scraper Mixer Pro Manuel utilisateur

Marque: Breville

Modèle: the Scraper Mixer Pro

Catégorie: Mélangeurs

Taper: Manuel utilisateur

CONGRATULATIONS

On the purchase of your new

Breville Fast Slow Cooker™

Suits all BEM800XL /B models

Pour tous les modèles BEM800XL /B

the Scraper Mixer Pro™

Instruction Book - Livret d’instructions

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this booklet may vary slightly from the actual product.

BEM800XL /B Issue - D13

www.breville.com

Canada

Mail: Breville Canada

2555, Avenue de l’Aviation

Pointe-Claire (Montreal)

Quebec H9P 2Z2

Phone:

1-855-683-3535

Email:

askus@breville.ca

USA

Mail: Breville USA

19400 S. Western Ave

Torrance CA

90501-1119

Phone: 1-866-273-8455

1-866-BREVILLE

Email:

askus@brevilleusa.com

Breville Consumer Service Center

CONTENTS

4 Breville recommends safety ﬁrst

7 Know your Breville product

12 Before ﬁrst use

16 Operation

18 Additional features

22 Care, cleaning & storage

24 Hints & tips

28 The vital ingredients

32 Weighing and measuring

34 Troubleshooting

36 Recipes

57 French

CONGRATULATIONS

on the purchase of your Breville product

*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.

USA Consumers: www.brevilleusa.com

Canadian Consumers: www.breville.ca

and exclusive offers.

4 5

BREVILLE RECOMMENDS SAFETY FIRSTBREVILLE 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.

READ ALL INSTRUCTIONS

• Carefully read all instructions before

operating the appliance for the ﬁrst time

and save for future reference.

• Remove and safely discard any

packaging material and promotional

labels before using the appliance 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 appliance near the edge

of a bench 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 appliance on a sink

drain board.

• Do not place the appliance on or near

a hot gas or electric burner, or where it

could touch a heated oven.

• Always ensure the appliance is completely

assembled before operating. Follow the

instructions provided in this book.

• Always ensure the Speed Control Dial

is in the OFF position before plugging

the power plug into the wall outlet. To

disconnect, turn the Speed Control Dial

to the OFF position before unplugging

the power plug from the wall outlet.

• Always ensure the Speed Control Dial

is in the OFF position and remove the

power plug from the wall outlet before

attaching the scraper beater, ﬂat beater,

wire whip or dough hook.

• Do not use attachments other than those

recommended by Breville or provided

with the appliance. The use of any

accessory attachments not recommended

by Breville may cause injuries.

• The scraper beater is not intended for

mixing heavy batters, doughs, whisking

egg whites or whipping potatoes.

• Avoid contact with moving parts. Keep

hands, hair, clothing, as well as spatulas

and other utensils away from the moving

scraper beater, ﬂat beater, wire whip or

dough hook during operation to reduce

the risk of injury to persons, and/or

damage to the Mixer.

• Always ensure the Speed Control Dial

is in the OFF position and remove the

power plug from the wall outlet before

placing hands inside the mixing bowl or

before removing fallen objects such as a

spoon or spatula.

• Care should be taken when removing

food from the mixing bowl by ensuring

the motor and the scraper beater, ﬂat

beater, wire whip or dough hook have

completely stopped. Ensure the Speed

Control Dial is in the OFF position and

remove the power plug from the wall

outlet before unlocking the mixer head

and moving into the open (vertical)

position. The scraper beater, ﬂat beater,

wire whip or dough hook should be

released from the mixer head before

removing food from the mixing bowl.

• Always ensure the Speed Control Dial

is in the OFF position and remove the

power plug from the wall outlet before

attempting to move the appliance, before

assembling or disassembling, when not in

use and before cleaning or storing.

• Ensure the mixer head is locked into the

closed (horizontal) position when not in

use and before storing.

• Always remove the scraper beater, ﬂat

beater, wire whip or dough hook from

the appliance before cleaning.

• Do not place any part of the appliance

in the dishwasher other than the

mixing bowl, pouring shield, spatula,

scraper beater, ﬂat beater, wire whip or

dough hook.

• Do not place any part of the appliance in

the microwave oven.

• Do not move the appliance whilst

in operation.

• Do not leave the appliance unattended

when in use.

IMPORTANT SAFEGUARDS FOR

ALL ELECTRICAL APPLIANCES

• This appliance is for household use only.

• Do not use the appliance for anything

other than its intended purpose as

described in this booklet. Do not use

outdoors. Do not use in moving vehicles

or boats.

• Fully unwind the power cord before use.

• Do not let the power cord hang over

the edge of a bench 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.

• The appliance is not intended for use

by persons (including children) with

reduced physical, sensory or mental

capabilities, or lack of experience and

knowledge, unless they have been given

supervision or instruction concerning

use of the appliance by a person

responsible for their safety.

• Supervision is necessary when any

appliance is used by or near children.

• Regularly inspect the power cord, power

plug and actual appliance for any damage.

Do not operate if damaged in any way

or after the appliance malfunctions.

Immediately cease use of the appliance

and visit www.Breville.com or call Breville

Customer Service for examination, repair

or adjustment.

• For any maintenance other than

cleaning, visit www.Breville.com or

call Breville Customer Service.

• This appliance is equipped with a

power cord having a grounding wire

with a grounding plug. The appliance

must be grounded using a 3-hole

properly grounded outlet. In the event

of an electrical short circuit, grounding

reduces the risk of electrical shock.

• If the power outlet is a standard

2-prong wall outlet, it is your personal

responsibility and obligation to have

it replaced with a properly grounded

3-prong wall outlet.

• Do not, under any circumstances, cut or

remove the third (ground) prong from

the power cord or use an adapter.

• Consult a qualiﬁed electrician if

the grounding instructions are not

completely understood, or if doubt

exists as to whether the appliance is

properly grounded.

• The installation of a residual current

device (safety switch) is recommended

to provide additional safety protection

when using electrical appliances. It

is advisable that a safety switch with

a rated residual operation current

not exceeding 30mA be installed in

the electrical circuit supplying the

appliance. Consult a qualiﬁed electrician

for professional advice.

IMPORTANT SAFEGUARDS

BREVILLE RECOMMENDS SAFETY FIRST

KNOW

your Breville product

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 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.

SHORT CORD INSTRUCTIONS

Your Breville appliance is ﬁtted with a

short power cord as a safety precaution

to prevent personal injury or property

damage resulting from pulling, tripping

or becoming entangled with a longer cord.

Use in conjunction with a power strip

or extension cord is not recommended,

however they are available and 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 countertop or tabletop where

it can be pulled on by children or tripped

over unintentionally and (3) the extension

cord must include a 3-prong grounding plug.

FOR HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS

WARNING

Ensure the speed control dial is in the

OFF position and remove the power plug

from the wall outlet before attaching the

scraper beater, ﬂat beater, wire whip or

dough hook.

8 9

KNOW YOUR BREVILLE PRODUCT KNOW YOUR BREVILLE PRODUCT

Scraper beater for creaming butter & sugar, mixing sticky

ingredients or folding whipped egg whites into mixtures:

− Frosting, icing, gum paste

− Cheesecakes

− Compound butters

− Pie ﬁllings

− Creaming mascarpone cheese,

cream cheese, sour cream

− Sticky cake & cookie batters

Flat Beater for normal to heavy mixtures:

− Pie pastry

− Biscuits

− Quick breads

− Mashed potatoes

− Meat loaf

− Heavy cake & cookie batters

Wire Whip for incorporating air into mixtures:

− Eggs

− Egg whites

− Heavy cream

− Certain candies

− Angel food cakes

− Chiffon cakes

− Meringues

− Sauces and dressings

Dough Hook for mixing and kneading yeast doughs:

− Breads

− Rolls

− Pizza

− Pasta

− Focaccia

− Yeast-raised coffee cakes

NOTE

Do not use the

Scraper beater for

mixing heavy batters,

doughs, whisking egg

whites or whipping

potatoes.

A. Tilt-Release Button Releases the mixer

head into the open Tilt-Back position for

easy removal and addition of ingredients,

attachments and mixing bowl

B. Internal Cord Storage Located in the rear

of the mixer. Cord pushes into the mixer

base for convenient and tidy storage

C. Lift Assist Handles Handles on the

mixer head and base allow for easy

handling and maneuvering

D. Attachment Shaft Attaches the

scraper beater, ﬂat beater, wire whip

and dough hook

E. LED Speed Indicator LEDs illuminate to

display the selected speed/mixing task

F. 12 Speed Control Dial Pause function

temporarily stops the mixer and pauses

the timer

G. LCD screen with Timer Set the timer

to count-up to record mixing time, or

count-down according to a speciﬁed

recipe time before automatically

turning off

H. 2-Piece Pouring Shield Minimizes

spattering when mixing and

adding ingredients

I. 5 Quart Stainless Steel Bowl

J. Bowl Locking Recess Securely locks

the bowl in place for safety and stability

when the mixer is in operation

K. Load sensing technology Mixer

automatically senses the load and

adjusts the power to maintain the

selected speed (not shown)

10 11

KNOW YOUR BREVILLE PRODUCTKNOW YOUR BREVILLE PRODUCT

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. It virtually

eliminates the need for hand

scraping with a spatula, cutting

mixing time by up to 60%*.

*Tested creaming butter and sugar against

BEM800XL ﬂat beater.

USING THE SCRAPER BEATER

The Scraper beater can be used for a variety of mixing tasks.

Due to the efﬁcient mixing action of the Scraper beater, the mixing time of many recipes will

be reduced. Refer to the chart below for approximate mixing times. These are a guide only.

Longer mixing times may be required for larger or double quantities.

MIXTURE MIXING TASK APPROX. MIXING TIME

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

light and creamy)

Crumble (topping) Combining/rubbing butter and

dry ingredients

50-60 seconds (or until ingredients

resemble coarse breadcrumbs)

Cake, cookie & mufﬁn

batters

Incorporating wet and dry

ingredients

30-40 seconds (or until all

ingredients are combined)

Thin/light batters

(ie. Pancakes)

Incorporating wet and dry

ingredients

40-50 seconds

(or until batter is smooth)

Icing Incorporating wet and dry

ingredients

30-40 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.

TIP

•When adding ﬂour to the mixing

bowl, always use the pouring shield

and ensure the mixer is on the

FOLD/KNEAD 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.

BEFORE USING YOUR MIXER FOR

THE FIRST TIME

1. Place the mixer on a level, dry surface

such as a bench top.

2. Ensure the power cord is unplugged

and the Speed Control Dial is in the OFF

position.

3. Remove any packaging material and

promotional labels.

4. Remove the mixing bowl, pouring shield,

spatula, scraper beater, ﬂat beater, wire

whip and dough hook.

5. Wash in warm soapy water with a

soft cloth. Rinse and dry thoroughly.

Alternatively, the mixing bowl, pouring

shield, spatula and attachments may be

washed in the dishwasher (spatula and

attachments, top shelf only).

NOTE

When using the Mixer for the ﬁrst

time you may notice an odor coming

from the motor. This is normal and

will dissipate with use.

ATTACHING THE MIXING BOWL

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

3. Insert the mixing bowl into the Bowl

Locking Recess and turn clockwise until

the mixing bowl locks securely into place.

REMOVING THE MIXING BOWL

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

3. Turn the mixing bowl counter-clockwise

to release from the Bowl Locking Recess.

TILT-RELEASE BUTTON

OPEN POSITION

BEFORE FIRST USE

of your Breville product

14 15

BEFORE FIRST USEBEFORE FIRST USE

NOTE

To remove or insert the mixing bowl,

the mixer head must be raised and

locked into the open position.

ATTACHING THE SCRAPER BEATER,

FLAT BEATER, WIRE WHIP OR

DOUGH HOOK

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

3. Locate the groove at the top of

the attachment.

4. Align the groove with the pin on the

Attachment Shaft.

5. Push upwards as far as possible and turn

counter-clockwise until the attachment

securely locks onto the pin.

FIG. 1

6. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to lower the mixer head until it

locks into the closed position.

REMOVING THE SCRAPER BEATER,

FLAT BEATER, WIRE WHIP OR

DOUGH HOOK

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

3. Push the attachment upwards as far as

possible and turn clockwise until the

attachment releases from the pin on the

Attachment Shaft.

4. Pull attachment from Attachment Shaft.

ATTACHING THE POURING SHIELD

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Attach the mixing bowl and either the

scraper beater, ﬂat beater, wire whip or

dough hook.

3. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to lower the mixer head until it

locks into the closed position.

4. Slide the main ring into position on

top of the mixing bowl then attach the

pour spout.

REMOVING THE POURING SHIELD

1. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

2. Detach the pour spout then slide the

main ring from the mixing bowl.

3. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

4. Remove the attachment from the

Attachment Shaft then remove the mixing

bowl from the Bowl Locking Recess.

OPERATION

of your Breville product

OPERATION

FEATURES

Planetary Mixing Action, a similar 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 Mixer with the desired

attachment and the mixing bowl

(containing ingredients as directed in

the recipe).

3. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to lower the mixer head until it

locks into the closed position. Attach the

pouring shield, if desired.

4. Unwind the power cord completely and

insert the power plug into a grounded

wall outlet. 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.

NOTE

If the Mixer has not been used for 3

minutes it will automatically enter

power-saving standby mode. When in

standby mode, the LCD screen will cease

to illuminate. To re-activate the Mixer

out of standby mode and begin mixing,

turn the Speed Control Dial or press one

of the ‘Count Up/Down’ timer arrows.

5. Rotate the Speed Control Dial clockwise.

Always begin mixing on the lowest

speed then gradually increase to

the desired higher speed to prevent

ingredients spattering.

6. The LED Speed Indicator is

conveniently labeled with suggested

mixing tasks for each speed setting.

Use this in combination with the

attachment guide, printed on the inner

body of the Mixer (visible once the

mixing bowl is removed).

ATTACHMENT MIXING

TASK

(ON LED)

USE FOR

(SEE P.9

& 11)

Aerate Egg Whites

Meringue

Whip Eggs

Cream

Cream Butter &

Sugar

Icing

Beat

Light Mix

Fold

Cake &

Cookie Mix

Heavy

Batter

Pastry

Use ‘Fold’

to start

all mixing

procedures

Knead Pizza &

Pasta Dough

Bread

Dough

7. If necessary, turn the Speed Control

Dial to the OFF position and scrape

the mixing bowl with a spatula. To

recommence mixing, rotate the Speed

Control Dial clockwise.

NOTE

Under heavy load with extended

mixing time, the mixer head may

become warm. This is normal.

ADDITIONAL FEATURES

of your Breville product

THE COUNT-UP TIMER

The count-up timer is especially useful

to gauge mixing time or when a recipe

does not specify the mixing time. You can

monitor the time it takes to thoroughly mix

the ingredients, so that the next time you

mix the same ingredients you can set the

count-down timer to a speciﬁc time.

The count-up timer will automatically begin

counting up as soon as the Speed Control

Dial is rotated from the OFF position to

one of the mixing speeds. When the Speed

Control Dial is rotated back to the OFF

position, the LCD screen will display 0:00.

NOTE

The maximum count-up time is

59:59 (ﬁfty-nine minutes, ﬁfty-

nine seconds). The Mixer will

automatically switch off at 59 minutes

59 seconds. The Speed Control Dial

must be rotated back to the OFF

position to reset the count-up timer

and continue mixing.

THE COUNT-DOWN TIMER

The count-down timer is especially useful

for any recipe that speciﬁes the length

of time ingredients should be mixed.

For example, if a recipe reads, “beat for 3

minutes”, you can set the count-down timer

to 3 minutes by pressing the up/down

arrows. After 3 minutes of mixing, the LCD

screen will display OFF, an alert will sound

and the Mixer will automatically turn off.

The Speed Control Dial must be rotated

back to the OFF position to reset the timer

and continue mixing.

To set the count-down timer, press the up or

down arrows until the desired mixing time

is displayed on the LCD screen. Rotate the

Speed Control Dial clockwise to select the

desired speed and to begin mixing. Once

the Mixer automatically turns off, the Speed

Control Dial must be rotated back to the

OFF position to reset the count-down timer

and continue mixing.

NOTE

Press and hold down the arrows to

reach the desired time more quickly.

NOTE

The maximum time the count-down

timer can be set is 59:59 (ﬁfty-nine

minutes, ﬁfty-nine seconds).

20 21

ADDITIONAL FEATURES ADDITIONAL FEATURES

PAUSE MODE

At any stage during mixing, whether you

are using the count-up or count-down timer,

you can rotate the Speed Control Dial to the

Pause position. This will turn the Mixer off

and pause the timer. This enables you to

assess the mixing progress or add additional

ingredients without affecting the timer.

For example, if you are mixing using the

count-up timer, you can rotate the Speed

Control Dial from one of the mixing speeds

to the Pause position. The Mixer will turn

off and pause the timer so you can add

ingredients. Once ready, rotate the Speed

Control Dial back to one of the mixing

speeds and the timer will continue to

count-up from the exact time it was paused.

Alternatively, you can reset the timer to

0:00 by turning the Speed Control Dial to

the OFF position.

MOTOR HEAD SAFETY CUT-OFF

The mixer is equipped with a motor head

safety cut-off. If the motor head is lifted at

any time while the mixer motor is turned on,

the safety cut-off will automatically turn the

mixer off and switch the mixer into standby

mode.

To restart the motor, lower the motor head

into the secured position, turn the Speed

Control Dial to any setting then back to

previous selected setting to resume mixing.

This safety feature will allow the mixer to

remain inactive and the head raised for a

5 minute period. If head is raised for more

than 5 minutes, the count up/down timer

will reset to zero. If the motor head is raised

for less than 5 minutes the timer will resume

its count up/down cycle. If the mixer head is

lifted for more than 5 minutes the mixer will

turn off and reset the time to zero. To restart

the motor, turn the dial to OFF ﬁrst, then to

the required setting. The timer will restart.

To turn the mixer off, turn the dial to the

OFF position and unplug the appliance.

ELECTRONIC CUT-OFF

(CURRENT OVERLOAD)

The Mixer is equipped with an

electronic protection cut-off which

will activate if the motor is stalled or

overloaded. This is normally a result of

excessive ingredients being processed

at one time. Should the Mixer go into

this mode, the LCD screen will display

E1, the LED Speed Indicator will ﬂash

and an alert will sound 3 times.

If this error occurs, turn the Speed

Control Dial to the OFF position and

remove the power plug from the wall

outlet.

Remove some of the ingredients from

the mixing bowl before restarting the

Mixer.

THERMO CUT-OFF

(TEMPERATURE OVERLOAD)

The Mixer is equipped 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. Should the Mixer go

into this mode, the LCD screen will

display E2, the LED Speed Indicator

will ﬂash and an alert will sound 3

times.

If this error occurs, turn the Speed

Control Dial to the OFF position and

remove the power plug from the wall

outlet. Wait at least 15 minutes before

restarting the Mixer.

CARE, CLEANING

& STORAGE

of your Breville product

CARE, CLEANING & STORAGE

CLEANING AFTER USE

1. Ensure the Speed Control Dial is in

the OFF position and the power cord

is unplugged.

2. If the pouring shield is assembled,

detach the pour spout then slide the

main ring from the mixing bowl.

3. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to raise the mixer head until it

locks into the open position.

4. Remove the attachment from the

Attachment Shaft then remove the

mixing bowl from the Bowl Locking

Recess (see page 13, 14 and 15 for

detailed instructions).

5. Wash the mixing bowl, pouring shield,

spatula, scraper beater, ﬂat beater,

wire whip and dough hook in warm

soapy water with a soft cloth. Rinse

and dry thoroughly. Alternatively, the

mixing bowl, pouring shield, spatula

and attachments may be washed in the

dishwasher (spatula and attachments,

top shelf only).

NOTE

Do not use abrasive scouring pads or

commercial cleaners when cleaning

the mixing bowl, pouring shield,

spatula, scraper beater, ﬂat beater,

wire whip or dough hook as these may

scratch the surface. Also ensure that

the attachments are not soaked in

water for extended periods of time, for

example several hours or overnight, as

this may damage their ﬁnish.

6. Wipe the mixer head, Attachment Shaft

and mixer base with a soft, damp cloth

then dry thoroughly. Wipe any excess

food particles from the power cord.

NOTE

Do not wash or immerse the mixer

head and mixer base in water or any

other liquid. Clean with a soft, damp

cloth and dry thoroughly. Do not allow

water or any liquid to enter the gear

system as damage may result.

STORAGE

1. The Mixer should be kept in a

convenient position on your kitchen

counter top or in an accessible cupboard.

2. Ensure the power cord is unplugged

and the Speed Control Dial is in the

OFF position.

3. Insert the mixing bowl into the Bowl

Locking Recess and securely lock

into place.

4. Place the attachments inside the

mixing bowl.

5. Press the Tilt-Release button and

simultaneously use the Lift Assist

Handle to lower the mixer head until it

locks into the closed position.

6. Slide the main ring of the pouring shield

into position on top of the mixing bowl

then attach the pour spout.

7. The mixer head cannot be taken off the

mixer base for any purpose.

HINTS & TIPS

for your Breville product

HINTS & TIPS

FOR BETTER BREAD MAKING

• Do check the ingredients and read the

recipe before starting to bake.

• Do measure ingredients accurately

— weighed measurements are more

accurate than volume measurements.

• If using measuring cups, it is important

to spoon dry ingredients loosely into

the cup. Do not tap the cup on the bench

or pack the ingredients into the cup

unless otherwise directed. Level the top

of the cup with a straight edged knife

or spatula. If measuring liquids, place

the cup on a ﬂat surface and check for

accuracy at eye level.

• Do use bread ﬂour unless recipe

states otherwise.

• Do check best before dates

on ingredients.

• Do store opened ingredients in

airtight containers.

• Do 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.

• Don’t use self-raising ﬂour to make yeasted

bread unless recipe states otherwise.

• If you live in a high altitude area above

3,000ft (900m) you will probably need to

alter the yeast quantity 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 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.

• When hand-shaping dough for rolls,

weigh each piece of dough for more

evenly sized rolls.

SPONGING YEAST

• Instant active dried yeast and active dried

yeast are used in the recipes in this book

however fresh or compressed yeast can

be substituted, if required, for speciﬁc

ﬂavor or religious dietary requirements.

• 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 (85ºF/30ºC) for about 30 minutes

or until the mixture starts to bubble

and froth. This mixture should be used

without delay.

26 27

HINTS & TIPS HINTS & TIPS

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.

• Alternatively, place the dough into a

greased bowl, cover with plastic wrap

and place in an oven. Fill a medium/

large bowl with hot water and place

next to the dough. Close the oven door

and allow to rise. The heat and moisture

creates and ideal environment to proof

the dough.

FOR BETTER BAKING

• Check the ingredients and read the

recipe before starting to bake.

• Weigh and measure ingredients correctly.

• Variations may occur in raw ingredients

used 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.

• Temperatures and cooking times may vary

with some ovens so adjust accordingly. If

using a fan forced oven (convection oven)

reduce the temperatures in the recipes by

20°F (10°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.

• Ensure wire whip and mixing bowl are

clean and free of fats when whipping

egg whites as these will impede aeration.

• Instead of greasing baking pans or trays,

line with baking paper or parchment

paper where appropriate. However, a

little light greasing in pans will keep the

paper in place.

• Pre-warm a measuring spoon in hot

water for easy measuring of golden

syrup or honey.

• Butter should be softened at room

temperature to make creaming butter

and sugar easier.

• Keep surfaces and ingredients chilled

when making, handling or rolling out

pastry. 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 should be at room temperature

to give better volume when whipping.

Break eggs individually into another

container before adding to other

ingredients to avoid potential spoilage.

• 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 wire whip

and mixing bowl or other utensils with

cold water immediately after use. Using

hot water will set the egg and make

removal difﬁcult.

• Test if cakes are cooked at the end of

baking time by touching the top lightly,

the cake will spring back if cooked. A ﬁne

skewer or toothpick can also be inserted

carefully into the center of the cake, if it

comes out clean the cake is cooked.

• For crisper results when baking cookies,

remove the baking trays from the oven

and place directly onto wire racks. Move

the cookies slightly away from their

baked position on the trays and cool

completely before removing.

THE VITAL INGREDIENTS

for your Breville product

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 (known as baker’s or

bread ﬂour) or plain ﬂour may be used. Plain

ﬂour is most readily available, however,

best results are obtained from ﬂour with at

least 11% protein content. For this reason,

the recipes in this book requiring bread

ﬂour have been made with ﬂour with 11%

protein content. 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.

NOTE

When using a low-protein, plain, stone

ground or wholemeal ﬂour the quality

of the bread can be improved by

adding gluten ﬂour.

BAKER’S OR BREAD FLOUR

There are several brands of baker’s or bread

ﬂour available nationally. 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 1 cup of wholemeal

ﬂour with white bread ﬂour.

Rye ﬂour, popular for bread making, is low

in protein so it is essential to combine rye

ﬂour with bread ﬂour to make the bread rise

successfully. Rye ﬂour is traditionally used

to make the heavy, dense Pumpernickel and

Black Breads.

Gluten ﬂour is made by extracting the

gluten portion from the wheat grain. Adding

gluten ﬂour can improve the structure and

quality of bread when using low-protein,

plain, stone ground and whole meal ﬂour.

Bread improvers are available in speciality

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 keeping 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.

30 31

THE VITAL INGREDIENTSTHE VITAL INGREDIENTS

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 breads

and requires liquid, sugar and warmth to

grow and rise. Dried yeast has been used in

the recipes in this instruction book where

appropriate. Before using dried yeast always

check best before dates, as stale yeast will

prevent the bread from rising.

Water is used in most 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 kneading

and before the dough rises for the ﬁrst time.

FOR CAKE AND PASTRY MAKING

Flour, such as plain, self raising and

wholemeal, used for cake and pastry making

should be lower in protein (gluten) than

ﬂour used for bread making.

Plain ﬂour has a lower protein (gluten)

content and gives baked products, such

as cakes, mufﬁns, pastries, scones and

pancakes, a softer texture.

Self–rising ﬂour is a blend of plain ﬂour and

raising agents such as baking powder. Self

raising ﬂour can be used in recipes to replace

plain ﬂour and baking powder. To make 1 cup

self-raising ﬂour sift together 1 cup plain ﬂour

and 2 teaspoons baking powder.

Wholemeal ﬂour contains more parts of the

whole wheat grain — ﬂour, bran and wheat

germ — and can be used in mufﬁns, breads

and pie cases but will have a denser texture.

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 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 —

use only ¾ of the amount of butter.

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 or ultra-ﬁne 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.

MIXTURE MIXING TASK APPROX. MIXING TIME

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

light and creamy)

Pastry Combining/rubbing butter &

ﬂour for pastry or crumble

The addition of liquid

ingredients to form

pastry dough

50-60 seconds (or until

ingredients resemble

course breadcrumbs

20-30 seconds

(or until ingredients have just

come together)

Cake, mufﬁn beater Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are combined)

Biscuits & cookie mixtures Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are well combined)

Thin/light batters

(ie. Pancakes)

Incorporating wet and

dry ingredients

40-50 seconds (or until all

icing is smooth)

Icing Incorporating wet and

dry ingredients

30-40 seconds (or until all

ingredients are combined)

Frosting Creaming butter

Combining icing sugar, butter

& liquid ingredients

1-2 minutes (or until butter is

smooth & creamy)

50-60 seconds (or until

mixture is light and ﬂuffy)

ISSUE TIP

Choice of attachments Use the beater for all mixing tasks. Use the whisk for all whipping

or aeration tasks. Use dough hook only for kneading bread dough.

Speed settings Use the mixing guide to select a suitable mixing speed when

preparing recipes. Begin mixing at lowest speed then increase to

higher speed to prevent splattering.

Mixing 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 whites Be sure the whisk and bowl are completely clean and dry

before use — a small amount of fat or egg yolk will affect

whipping performance.

Bread dough Add liquid ingredients to the dry ingredients. Use FOLD/KNEAD

setting to knead ingredients into a dough ball. DO NOT place

hands near dough hook when mixer is operating.

MEASURING AND

WEIGHING

MEASURING AND WEIGHING

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.

US METRIC MEASUREMENTS ml

1 teaspoon

1 tablespoon

1 cup

240

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.

NOTE

In general, water weighs the same in

grams as it measures in milliliters.

THERMOSTAT SETTINGS

DESCRIPTION OF OVEN TEMPERATURES

ELECTRIC OVENS

°C °F

GAS OVENS

°C °F

Very Slow 120 250 120 250

Slow 150 300 150 300

Moderately slow 170 325 160 325

Moderate 180 350 180 350

Moderately hot 200 400 190 375

Hot 220 425 200 400

Very Hot 230 450 230 450

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.

TROUBLESHOOTING

POSSIBLE PROBLEM EASY SOLUTION

Mixer will not work • Check that the power plug is securely inserted into the wall

outlet.

• Insert the power plug into an independent outlet.

• Insert the power plug into a different outlet.

• Reset the circuit breaker if necessary.

• For additional safety, the Mixer is ﬁtted with a Thermo

Cut-Off. In the event of severe overheating, the Mixer will

automatically shut down to prevent damage to the motor.

Allow more time for the motor to cool before restarting the

Mixer.

Cannot set the time on

the count-down timer.

• Ensure the Speed Control Dial is in the OFF position before

trying to set the count-down timer.

Mixer suddenly

switches off and E1

error message is

ﬂashing on the LCD

screen

• The Mixer is equipped with an electronic protection cut-off

which will activate if the motor is stalled or overloaded. This

is normally a result of excessive ingredients being processed

at one time. Should the Mixer go into this mode, the LCD

screen will display E1, the LED Speed Indicator will ﬂash

and an alert will sound 3 times.

• Turn the Speed Control Dial to the OFF position and

remove the power plug from the wall outlet. Remove some of

the ingredients from the mixing bowl before restarting the

Mixer.

Mixer suddenly

switches off and E2

error message is

ﬂashing on the LCD

screen

• The Mixer is equipped 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. Should the Mixer go into

this mode, the LCD screen will display E2, the LED Speed

Indicator will ﬂash and an alert will sound 3 times.

• Turn the Speed Control Dial to the OFF position and remove

the power plug from the wall outlet. Wait at least 15 minutes

before restarting the Mixer.

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.

RECIPES

LEMON SHORTBREAD

Makes approximately 22

INGREDIENTS

2 sticks (225g) butter, softened

½ cup (100g) bakers sugar

1 tablespoon ﬁnely grated lemon rind

2 ¼ cups (300g) all purpose ﬂour

Icing

1 cup (100g) powdered sugar, sifted

1 tablespoon lemon juice

1 teaspoon milk or water

METHOD

1. Preheat oven to 300°F (150°C). Line two

baking sheets with parchment paper.

2. Assemble mixer with the scraper paddle.

Combine butter and bakers sugar and

lemon rind in mixer bowl.

3. Turn the mixer to LIGHT MIX setting,

beat until butter, sugar and rind start

to combine. Gradually increase to

CREAM/BEAT setting. Beat mixture for

about 5 minutes or until butter is very

pale in color.

4. Reduce speed to LIGHT MIX and

gradually add ﬂour. Once all ﬂour is

added increase speed slightly to mix

thoroughly for 30 seconds.

5. Lightly knead dough on a ﬂat surface.

TIP

The buttery texture of the mixture

should not need a ﬂoured surface but

if very sticky lightly ﬂour the surface.

6. Using a lightly ﬂoured rolling pin

roll the mixture out to a ¾ inch (1cm)

thickness. Using a 2 inch (5cm) round

pastry cutter cut rounds of shortbread

and place onto baking trays. Reshape

shortbread mixture to get as many

rounds as possible. Refrigerate

shortbread rounds for 15 minutes.

7. Bake rounds in preheated oven for about

25–30 minutes or until ﬁrm. Allow

to cool on trays for 5 minutes before

transferring to a wire rack. Once cool

drizzle with icing.

8. To make icing, combine powdered sugar,

lemon juice and water in a small bowl.

If mixture is still thick add another

¼ – ½ teaspoon water. Mix well to

combine. Spoon mixture into a zip lock

bag. To drizzle over shortbread cut the

edge of one corner of the bag to make a

small opening and gently squeeze icing.

38 39

RECIPESRECIPES

GINGERBREAD

Makes 30–40

INGREDIENTS

1 ½ sticks (170g) butter, cubed

½ cup (110g) packed soft brown sugar

½ teaspoon salt

1 cup (300g) Molasses

2 ½ tablespoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3 cups (390g) all-purpose ﬂour

½ teaspoon baking soda

METHOD

1. Preheat oven to 350°F (180°C). Line two

baking sheets with parchment paper.

2. Assemble mixer using scraper beater,

Add the butter sugar, salt, molasses

and spices in mixer bowl. Turn the

mixer to CREAM/BEAT setting and

beat for 1 minute.

3. Reduce speed to FOLD/KNEAD setting;

add remaining ingredients and mix until

mixture just forms a thick dough.

4. Place dough onto a ﬂoured surface. Roll

out to a

⁄8 inch (5mm) thickness. Using

a shaped cutter approximately cut out

shapes and place onto baking sheets.

5. Bake for about 13–15 minutes. Cool for

5 minutes before transferring to a wire

rack. Repeat with remaining dough.

6. For decorating gingerbread use the royal

icing recipe.

TIP

To make a gingerbread house the

mixture needs to be doubled. We

recommend using the standard paddle

if doubling the recipe.

CARAMEL CHIP PEANUT

BUTTER COOKIES

Makes 36

INGREDIENTS

1 stick (113g) butter, softened

1 cup (240g) crunchy peanut butter

1 cup (220g) ﬁrmly packed brown sugar

1 egg

1 ¾ cups (230g) all purpose ﬂour

½ teaspoon baking powder

½ cup (70g) roasted salted peanuts, chopped

½ cup (95g) caramel choc chips (see note)

METHOD

1. Preheat oven to 350°F (180°C). Line 2

baking sheets with parchment paper.

2. Assemble mixer using scraper beater.

Combine butter, peanut butter and

brown sugar in the mixer bowl. Slowly

turn mixer to LIGHT MIX setting

and for 30 seconds. Increase speed to

CREAM/BEAT and beat for 2 minutes

until pale and creamy.

3. Reduce speed to LIGHT MIX setting;

add egg and beat 30 seconds. Sift the

ﬂour and baking powder over the butter

mixture then beat on FOLD/KNEAD

setting for about 30 seconds or until

just combined.

4. Remove the bowl from the mixer and

stir through the peanuts and caramel

choc chips. Roll tablespoons of mixture

into balls. Place onto prepared baking

sheets, allowing room for spreading.

Flatten with ﬁngertips to about ¾ inch

(1cm) thick. Bake for 15–18 minutes or

until golden. Allow to stand on trays

for 5 minutes before transferring to a

wire rack to cool. Repeat with remaining

biscuit mixture.

TIP

Caramel choc chips are available in

baking section of most supermarkets,

alternately use white, milk or dark

choc chips.

OREO CHEESECAKE CUPCAKES

Makes 24 cupcakes

INGREDIENTS

1 ½ packages (58 cookies) Oreo cookies

2 sticks (226g) butter, cubed

2 x 8oz packages (453g) cream cheese, cubed

1 cup (200g) granulated sugar

1 teaspoon pure vanilla extract

4 large eggs, lightly beaten

½ cup (120ml) 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

processor and process until you have

reached ﬁne crumbs.

3. Remove

⁄3 of the crumbs and reserve 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 inch 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 turn to

CREAM/BEAT until smooth.

6. Reduce mixer speed to LIGHT/MIX

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.

7. Remove crusts from refrigerator and

ﬁll each cupcake with batter almost to

the top.

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.

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Breville the Scraper Mixer Pro Manuel utilisateur

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Modèle: the Scraper Mixer Pro

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