Breville Mixer BSB530 User Manual

the All In One  
Instruction Booklet  
BSB530  
 
CONTENTS  
4
6
8
Breville recommends safety first  
Know your Breville product  
Assembly & operation of your  
Breville product  
19 Care, cleaning & storage of your  
Breville product  
23 Troubleshooting  
25 Food preparation guide  
29 Recipes  
 
3
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  
Do not use the whisk attachment for  
anything other than its intended use.  
Do not attempt to operate the stick  
mixer by any method other than those  
described in this booklet.  
Do not process hot or boiling liquids  
in food processor bowl – allow liquids  
to cool before placing into the food  
processor bowl.  
Do not operate the appliance  
continuously for more than 1 minute.  
Allow the motor to rest for 1 minute  
between each use.  
Never mix dry, thick or heavy mixtures  
for more than 30 seconds. Stop the  
operation and stir the ingredients before  
continuing. Allow the motor to rest for  
1 minute between each use.  
When using heavy loads, the appliance  
should not be operated for more than  
30 seconds.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
Remove any packaging material and  
promotional stickers before using the  
stick mixer for the first time.  
Do not place the stick mixer near  
the edge of a bench or table during  
operation. Ensure the surface is level,  
clean and free of water, flour, etc.  
Do not place the stick mixer on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
If using the stick mixer to blend hot  
food in a saucepan over heat, remove  
the saucepan from the heat source and  
ensure the power cord and body of  
appliance are also kept away from any  
heat source.  
Take care when handling the stick mixer,  
attachments and sharp cutting blades,  
when emptying the bowl and during  
cleaning. Remember the blade and  
attachments are very sharp and should  
be kept out of the reach of children.  
Always ensure the stick mixer is turned  
off, the power is switched off at the  
power outlet and the cord is unplugged  
from the power outlet before attempting  
to move the appliance, when not in  
use, if left unattended and before  
Always make sure the stick mixer is  
completely and properly assembled  
before operating.  
Ensure the stick mixer is turned off at  
the trigger switch, the power is switched  
off at the power outlet and the cord  
is unplugged from the power outlet  
before attempting to attach any of  
the accessories.  
disassembling, cleaning or storing.  
If food becomes lodged around the  
processing blade or in the blade guard,  
release the ON button, switch the power  
off at the power outlet and unplug the  
cord. Use a spatula to dislodge the food.  
Do not use fingers as the blades  
are sharp.  
Do not remove the stick mixer from  
ingredients during operation. Ensure  
the appliance is switched off and has  
stopped turning before removing,  
to avoid contact with moving blade  
or whisk.  
Do not use attachments other than those  
provided with the stick mixer.  
Only use the whisk attachment  
for the recipes contained in this  
instruction booklet.  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
Do not leave the stick mixer unattended  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
when in use.  
To protect against electric shock do not  
immerse the motor body, cord or power  
plug in water or any other liquid.  
Keep the appliance clean. Follow the  
cleaning instructions provided in  
this book.  
Do not use the stick mixer/stick blender  
with wet hands.  
Do not push food into the food chute  
with your fingers or other utensils.  
Always use the food pusher provided.  
Unwind the cord fully before use.  
Do not let the cord hang over the edge of  
a table or counter, touch hot surfaces or  
become knotted.  
This appliance is not intended for use by  
young children or infirm persons.  
Keep the appliance and its cord out of  
reach of children.  
Young children should be supervised to  
ensure that they do not play with  
the appliance.  
Keep fingers, hands, knives and other  
utensils away from moving blade  
and discs.  
It is recommended to regularly inspect  
the appliance. Do not use the appliance  
if power supply cord, plug or appliance  
becomes damaged in any way. Return  
the entire appliance to the nearest  
authorised Breville service centre for  
examination and/or repair.  
Do not place hands or fingers in the  
processing bowl of the food processor  
unless the motor, processing blade,  
dough blade or disc has come to a  
complete stop. Ensure the OFF button  
has been pressed to switch the motor  
off and the appliance is switched off at  
the power outlet and the power cord is  
unplugged before removing the lid from  
the processing bowl.  
Any maintenance, other than cleaning,  
should be performed at an authorised  
Breville Service Centre.  
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 outdoors.  
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 operating current  
not exceeding 30mA be installed in  
the electrical circuit supplying the  
appliance. See your electrician for  
professional advice.  
SAvE THESE  
INSTRUCTIONS  
 
5
KNOW  
your Breville product  
 
KNOW yOUR BREvILLE PROdUCT  
A
B
G
J
I
H
C
D
E
K
F
N
O
L
M
A. Speed Control dial  
B. Easy Grip Trigger Switch  
C. Motor Body  
I. Stainless Steel Blending Leg  
J. variable Masher Leg  
K. Quad Blade  
D. Processing Gear Box  
E. Clear Lid  
F. 1.6L Chopping Bowl  
G. Feed Chute  
L. variable Slicing disc  
M. Reversible Shredding disc  
N. Storage Base  
O. Spindle  
H. Whisk  
NOT SHOWN  
Quad Blade Cover  
 
7
ASSEMBLy & OPERATION  
of your Breville product  
 
ASSEMBLy & OPERATION  
BEFORE FIRST USE  
TO ATTACH THE BLENdING LEG  
Remove any packaging material and  
promotional labels. Remove the blending  
leg and wash it in warm soapy water (refer to  
assembly instructions in this booklet). Rinse  
and dry thoroughly.  
Hold the blending leg with the blades down,  
and align the top end of the blending leg  
with the corresponding end of the motor  
body and push until the blending leg clicks  
and locks onto the motor body.  
Ensure no water remains inside the blending  
leg to avoid water running into the motor  
body when reattached. Disassemble and  
wash the food processor bowl, bowl lid  
(ensure that the removable gear box has  
been removed from the lid prior to washing),  
whisk, quad blade, variable masher leg and  
variable slicing disc in warm soapy water,  
rinse and dry thoroughly. Ensure no water  
remains in the food processor bowl lid or  
whisk attachment to avoid water running  
into the motor body when reattached.  
Always ensure blending leg is dry, and no  
water left inside, before reattaching.  
NOTE  
USING AS A STICK MIxER  
The detachable blending leg,  
chopping bowl (without the gearbox),  
quad blade, variable masher, whisk  
can also be washed in the dishwasher.  
The whisk gear box, processor gear  
box, masher gear box and motor  
body are not dishwasher safe – see  
the care and cleaning section of this  
booklet for cleaning instructions of  
these parts.  
Ensure the blending leg is assembled to the  
motor body as detailed above.  
1. Place food to be processed into a  
sufficiently large mixing bowl or  
saucepan (do not use the food processor  
bowl as this may damage either the stick  
mixer or the bowl). The bowl should only  
be ½ full or less when blending liquids  
or when making a puree of fruit  
and/or vegetables.  
This stick mixer is a versatile appliance  
that can be attached to:  
2. Insert the plug into a 230/240V power  
outlet and turn the power on.  
The stainless steel blending leg – for use  
as a stick mixer.  
The food processor bowl with quad  
blade, variable slicing disc, reversible  
shredding disc - for use as a mini  
food processor.  
The variable mashing leg – for use as  
mashing vegetables.  
The whisk attachment – for use as a  
hand whisk.  
3. Turn the dial at the top of motor body,  
select a speed from 1 to 15.  
NOTE  
If selecting a higher speed, it is  
recommended that you start on  
a slow speed and then increase to  
high speed to avoid splattering and  
over-processing.  
 
9
ASSEMBLy & OPERATION  
4. Place the blending leg as deeply as  
possible into the bowl and press the  
trigger switch to turn the stick mixer on.  
The button must be held for the required  
duration of operation.  
RECOMMENdATIONS WHEN USING  
AS A STICK MIxER  
The stick mixer blends foods and  
liquids rapidly, therefore it is easy to  
over process. Remember when using the  
blending leg to stop the stick mixer and  
check food throughout the operation.  
5. Work through the ingredients in  
the bowl with a gentle raising and  
lowering motion.  
Use caution when blending hot food as it  
can splatter.  
The stainless steel blending leg allows  
for hot food to be processed directly  
in the saucepan. This makes blending  
soups and sauces very easy.  
6. Switch off the motor by releasing the  
trigger switch.  
7. Ensure the motor has completely  
stopped before lifting the blender out of  
the bowl.  
For safety reasons remove saucepan  
away from the heat before processing.  
Ensure the body of the appliance and  
power cord are kept away from any  
heat source.  
8. When processing has finished, switch  
off at the power outlet and remove the  
power plug.  
TO dETACH THE BLENdING LEG  
When pureeing and blending, cut food  
into uniform sizes. This will ensure  
smooth and consistent results.  
Warm all liquids to be added to soups  
and purees, this will ensure even  
blending.  
Do not operate the appliance  
continuously for more than 1 minute.  
Allow the motor to rest for 1 minute  
between each use.  
Ensure the trigger switch is released, the  
power is turned off at power point and the  
appliance is unplugged. Hold the motor  
body with one hand, and using thumb and  
finger of the other hand, press on the two  
EJECT buttons on either side of the motor  
body. Pull the motor body away from the  
blending leg to detach.  
If food becomes lodged around the  
processing blade or in the blade guard,  
follow the safety instructions below:  
1. Release the trigger switch, the power off  
at the power outlet and unplug the cord.  
2. Use a spatula to carefully dislodge the  
food. Do not use fingers as the blades  
are sharp.  
3. After the food has been removed and  
blades are clear, plug the appliance back  
into the power supply, switch the power  
on and continue blending.  
 
10  
ASSEMBLy & OPERATION  
USING THE FOOd  
PROCESSOR BOWL  
TO ATTACH THE FOOd  
PROCESSING BOWL, FOOd  
PROCESSOR ATTACHMENTS  
ANd LId  
ATTACHING GEARBOx TO FOOd  
1. Remove the food processing bowl from  
the storage unit and place onto a bench  
ensuring that the surface is clean  
and level.  
PROCESSING BOWL LId  
The gearbox should be placed into the food  
processor lid. It should click into place.  
2. Choose one of the following food  
processor attachments:  
a) Quad blade  
b) Adjustable slicer  
c) Reversible shredder  
3. There is a common spindle that is  
used across all of the three food  
processor attachments.  
When usIng The  
reversIble shredder  
1. Place the spindle, into the centre of the  
food processing bowl.  
To attach the motor, click into place onto the  
gearbox.  
CAUTION  
Caution should be taken when  
handling the shredding disc.  
 
11  
ASSEMBLy & OPERATION  
2. Holding the reversible shredder disc,  
notice that there is a large grater and  
small grater, place the side you require  
up. Place over the centre of the spindle  
and ensure that it is pushed down firmly.  
CAUTION  
Caution should be taken when  
handling the adjustable slicing disc  
and ensure that blade is in the storage  
or 0 position.  
2. The adjustable slicing disc has 24  
precise settings. To adjust the settings  
hold the adjustable slicing disc by the  
edge (on the opposite side to the cutting  
blade) with one hand and turn the  
rotating collar to the desired setting with  
the other hand.  
3. Place the lid into position and ensure  
that it is on correctly.  
3. Place the adjustable slicing disc onto  
the spindle. Ensure that it is pushed  
down correctly.  
When usIng The  
adjusTable slIcer  
1. Place the spindle in the centre of the  
food processing bowl.  
 
12  
ASSEMBLy & OPERATION  
4. Place the lid into position and ensure  
that it is on correctly.  
4. Once the blade or disc has been  
selected for the food processor you can  
now process food. Place the food inside  
the processing bowl. If using the quad  
blade. Do not exceed the maximum  
(MAX) marking.  
When usIng The quad blade  
1. Using care, hold the quad blade in one  
hand, with the other hand, place the  
spindle through the centre of the quad  
blade from underneath. The quad should  
self-locate at the base of the spindle.  
The quad blade will sit loosely on the  
spindle but will lock into place during  
processing.  
5. Insert the gear box into the lid of the  
food processor.  
NOTE  
always place the quad blade into the  
food processor prior to placing the  
food into the food processor. When  
using the disc’s: adjustable slicer and  
reversible shredder these both can  
be placed into the food processor  
prior to processing food. some foods,  
such as nuts, can stop the quad blade  
from engaging the built in safety  
mechanism. If you have troubles  
closing the lid with ingredients such  
as this we advise to load these through  
the feed chute.  
CAUTION  
Caution should be taken when  
handling the quad blade as the blades  
are extremely sharp.  
2. Place the quad blade and spindle into  
the centre of the food processing bowl.  
3. Place the lid into position and ensure  
that it is on correctly.  
 
13  
ASSEMBLy & OPERATION  
4. Feed the food through the feed chute  
of the food processor, using the food  
pusher to push it down.  
TO USE THE FOOd PROCESSOR  
For food preparation tips and recipes refer to  
the recipe section of this booklet.  
1. Insert the plug into a 230/240V power  
CAUTION  
outlet and turn the power on.  
Only use the small pusher with  
the large pusher resting inside the  
feed chute.  
2. Select a speed between 1–15 on the  
speed control dial.  
3. Press the trigger switch to turn  
the appliance on and start the  
processing action.  
5. When processing has finished switch  
off the motor by releasing the trigger  
switch, switch off at the power outlet and  
remove the power plug.  
6. Detach the food processing bowl and lid  
(refer to instructions). Remove the lid  
from the food processor bowl. Carefully  
remove the food processing blades  
or quad blade and use a spatula to  
scrape off any attached food back into  
food processing bowl.  
 
14  
ASSEMBLy & OPERATION  
TO dETACH THE FOOd  
PROCESSING BOWL ANd LId  
RECOMMENdATIONS WHEN USING  
THE STICK MIxER WITH THE FOOd  
PROCESSING BOWL  
Ensure the switch is released, power is  
turned off at power point and the appliance  
is unplugged.  
Do not operate the stick mixer when the  
food processing bowl is empty.  
Hold the motor body with one hand and  
using thumb and finger of the other hand,  
press on the two EJECT buttons on either  
side of the motor body. Pull the motor body  
away from the chopper bowl lid to detach.  
The bottom of the food processing bowl  
features a anti-slip rubber rim. This  
keeps the food processing bowl stable,  
however it is recommended during  
processing to hold the motor body with  
one hand and the food processing bowl  
and lid with the other.  
When processing, cut food into uniform  
sizes to ensure quicker, even and more  
consistent results.  
The stick mixer blends foods and  
liquids rapidly, therefore it is easy to  
over process. Remember to check food  
throughout the operation.  
TO dETACH THE GEARBOx  
FROM THE LId  
CAUTION  
DO NOT process hard foods such as  
coffee, grains or chocolate in lumps, as  
damage to the blade may result.  
To remove the gearbox grasp  
the gearbox and lift up from the  
processing lid.  
DO NOT process boiling or hot foods in  
the food processing bowl.  
NEVER remove the blade from the bowl  
before food processing is completed.  
NOTE  
When using the shredding or slicing  
disc do not allow the processing bowl  
to fill with food beyond the MaX level  
indicated. Processing food beyond  
this level could damage parts of the  
bowl and lid  
 
15  
ASSEMBLy & OPERATION  
3. Align the mashing leg with the motor  
body and push the two parts together  
until it clicks.  
USING THE vARIABLE POTATO  
MASHING LEG  
NOTE  
If the variable masher leg is already  
assembled start from step 3.  
PUTTING TOGETHER THE POTATO  
MASHER LEG  
1. Align the tabs on the inner leg, with the  
slots on the inside of the outer leg. Insert  
the inner leg until it clicks.  
TO USE THE POTATO MASHER LEG  
For food preparation tips and recipes  
refer to the recipes section. Ensure the  
potato masher is completely and properly  
assembled.  
1. Place food to be mashed into a  
sufficiently large mixing bowl or  
container.  
2. Insert the plug into a 230/240V power  
outlet and turn the power on.  
3. Select the desired setting on the variable  
2. Slide the outer leg onto the gear box,  
matching the Align graphics of both  
parts. Rotate the outer leg until it clicks  
and locks into place.  
mashing leg.  
4. Select a high speed on the speed  
control dial.  
5. Place the potato masher into food and  
press the trigger switch to turn the  
masher on.  
6. Move the masher through the  
ingredients with a gentle raising and  
lowering action until desired texture  
is achieved.  
7. Switch off the motor by releasing the  
trigger switch before lifting the masher  
out of the bowl. Switch off at the power  
outlet and remove the power plug.  
 
16  
ASSEMBLy & OPERATION  
TO dETACH THE POTATO  
MASHING LEG  
Ensure the trigger switch is released, the  
power is turned off at power point and the  
appliance is unplugged.  
Hold the motor body with one hand, and,  
using thumb and finger of the other hand,  
press on the two EJECT buttons on either  
side of the motor body. Pull the motor body  
away from the masher to detach.  
TO USE THE WHISK  
For food preparation tips and recipes refer  
to the recipes section. Ensure the whisk is  
completely and properly assembled.  
1. Place food to be processed into a  
blending jug or a sufficiently large  
mixing bowl or container.  
2. Insert the plug into a 230/240V power  
outlet and turn the power on.  
3. Select a speed between 1–15 on the  
RECOMMENdATIONS WHEN USING  
WITH THE POTATO MASHING LEG  
speed control dial.  
4. Place the whisk into food and press the  
Release the trigger switch and ensure  
the masher has completely stopped  
turning before removing the masher  
from the food during operation.  
trigger switch to turn the whisk on.  
5. Move the whisk through the ingredients  
with a gentle raising and lowering action  
until desired texture is achieved.  
Place the mixing bowl on a damp cloth  
during mashing. This will keep the  
mixing bowl stable.  
6. Switch off the motor by releasing the  
trigger switch before lifting the whisk  
out of the bowl. Switch off at the power  
outlet and remove the power plug.  
USING AS A WHISK  
Remove blending leg from motor body  
(follow the instructions “To detach the  
blending leg”).  
1. Align the whisk gear box to the hole in  
the underside of the motor body and  
push the whisk in until it clicks and  
locks into place.  
 
17  
ASSEMBLy & OPERATION  
TO dETACH THE WHISK  
RECOMMENdATIONS WHEN USING  
THE WHISK ATTACHMENT  
Ensure the trigger switch is released, the  
power is turned off at power point and the  
appliance is unplugged. Hold the motor  
body with one hand, and, using thumb and  
finger of the other hand, press on the two  
EJECT buttons on either side of the motor  
body. Pull the motor body away from the  
whisk to detach.  
Do not allow the whisk to hit the bottom  
or sides of mixing bowl while the  
appliance is in operation, as this may  
damage the whisk.  
To incorporate air into the ingredients  
when whisking, use a sufficiently deep,  
wide container and move the whisk  
through the ingredients with a gentle  
raising and lowering action.  
Release the trigger switch and ensure  
the whisk has completely stopped  
turning before removing the whisk from  
the food during operation.  
Place the mixing bowl on a damp cloth  
during whisking. This will keep the  
mixing bowl stable.  
Always use fresh chilled cream and  
fresh eggs at room temperature to  
achieve greater and more stable volume  
when whisking.  
Always ensure the whisk and mixing  
bowl are completely clean and free of fat  
before whisking egg whites.  
It is recommended to use the highest  
speed when whisking egg whites  
and cream.  
 
18  
CARE, CLEANING  
& STORAGE  
of your Breville product  
 
CARE,CLEANING& STORAGE  
MOTOR BOdy  
NOTE  
To remove any food residue wipe the motor  
body and cord with a damp cloth only.  
Do not use abrasive cleaners or steel wool.  
Never immerse the motor body in water or  
any other liquid. Do not place motor body  
in dishwasher.  
The lid is dishwasher safe remove the  
removable gear box from the lid prior  
to placing in the dishwasher.  
The food processing bowl, bowl lid, quad  
blade and processing discs should be hand  
washed in hot soapy water, rinsed and dried  
thoroughly after each use. Alternatively,  
the food processing bowl, bowl lid, quad  
blade, adjustable slicing disc and reversible  
shredder can also be washed in the  
dishwasher. The quad blade comes with a  
cover for your safety. This cover can be used  
on the blade in the dishwasher. Do not use  
abrasive cleaners or steel wool.  
BLENdING LEG  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body from the stainless  
steel blending leg. The stainless steel  
blending leg can be hand washed in hot  
soapy water, rinsed and dried thoroughly  
after each use. Alternatively, the blending  
leg can also be washed in the dishwasher.  
Do not use abrasive cleaners or steel wool.  
quIcK Wash: Between each processing  
task, with the motor body attached and  
turned on at the power outlet, place the  
stainless steel blending leg and blade  
assembly only in to a jug of water and press  
the trigger switch to turn on for 5 seconds.  
This will remove any food on the blade and  
leg and allow you to continue onto the next  
processing task.  
CARE & CLEANING OF THE  
GEARBOx  
The gearbox should always be removed from  
the lid prior to any cleaning.  
The gearbox lifts out of the lid by pulling  
it up.  
FOOd PROCESSING BOWL, FOOd  
PROCESSING BOWL LId, QUAd  
BLAdE, AdJUSTABLE SLICING dISC  
& REvERSIBLE SHREddER  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body from the food  
processing bowl lid and gear box. Remove  
the food processing bowl lid and quad  
blade | processing discs from the food  
processing bowl.  
NOTE  
The gear box is not dishwasher safe  
and should never be immersed in  
liquid at all.  
To clean the gearbox, remove from the  
lid and wipe down with a damp cloth  
only. do not use abrasive cleansers or  
steel wool.  
 
20  
CARE, CLEANING & STORAGE  
POTATO MASHER LEG  
3. The inner and outer legs can now  
be separated.  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body and masher  
gearbox from the mashing leg. The masher  
leg can be hand washed in hot soapy water,  
rinsed and dried thoroughly after each use.  
TO dISASSEMBLE THE POTATO  
MASHING LEG.  
1. Remove the mashing blade. Ensure  
the motor is unplugged and attached to  
the mashing leg. This is under the leg  
and removed by turning the blade  
to clockwise.  
Both of the legs can now be washed in hot  
soapy water, rinsed and dried thoroughly.  
Alternatively, the masher can be washed in  
the dishwasher.  
CAUTION  
Do not use abrasive cleaners or steel  
wool.  
NOTE  
Masher gear box is not dishwasher  
safe.  
2. Unclip the gear box from motor body,  
turn the masher leg to align and remove  
the inner and outer legs from the gear  
box together.  
 
21  
CARE, CLEANING & STORAGE  
WHISK  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body from the whisk.  
The whisk can be hand washed in hot soapy  
water, rinsed and dried thoroughly after  
each use. Alternatively, the whisk can also  
be washed in the dishwasher. Do not use  
abrasive cleaners or steel wool. Whisk gear  
box is not dishwasher safe.  
STORAGE  
Before storage, turn the power off at  
the power outlet and then remove the  
plug. Ensure the appliance is clean and  
completely dry. Attach/assemble processing  
bowl lid to the processing bowl and place  
processing bowl onto the storage unit with  
all the attachments.  
NOTE  
The adjustable slicing disc is stored  
under the food processing bowl, make  
sure that the adjustable blade is set to  
sTOrage POsITIOn.  
 
22  
TROUBLESHOOTING  
 
TROUBLESHOOTING  
PROBLEM  
SOLUTION  
Blades don’t turn when  
processing.  
May be too much food in bowl; reduce quantity.  
Pieces of food, such as meat are too large, reduce size.  
Unable to lock lid  
into place.  
Spindle may be out of position. Remove lid, straighten  
spindle as vertical as possible and reposition lid.  
Food may be stuck underneath the quad blade  
preventing the lid from being locked into place. Food  
such as nuts can be loaded through the feed chute.  
Gear box in lid jumps out  
of lid when processing.  
Replace gear box and ensure that the control grip is  
held vertically and firmly.  
Masher leg won’t attach  
onto masher drive.  
Ensure mashing leg and gear box arrow graphics are  
vertically aligned. Twist masher leg anticlockwise to  
lock for use.  
Blades won’t remove  
from potato masher.  
Potato masher should still be assembled to the gear box  
assembly and to the unplugged motor body.  
Rotated clockwise.  
Grating disc slows down  
when grating.  
Grating has exceeded Max level. Empty bowl and  
continue to grate.  
Too much force is being used when grating. Reduce  
force when pushing.  
Processing bowl does not  
sit flat onto storage base.  
Ensure adjustable slicing disc is set to ‘Storage Position’  
Motor sounds like  
it is not coping with  
processing load.  
Speed may not be correct. Refer to processing guide for  
correct speeds.  
 
24  
FOOd PREPARATION  
CHART  
 
FOOdPREPARATION CHART  
FOOD  
TypE  
ATTACHMENT  
TypE  
DIsK  
TypE  
spEED  
BLADE  
RECOMMENDED  
QUANTITy  
sETTING THICKNEss  
Carrot  
Food processor  
Food processor  
Food processor  
Grater -  
fine  
9–13  
1–2 carrots at a time,  
depending on size  
Grater -  
coarse  
9–13  
1–2 carrots at a time,  
depending on size  
Zucchini  
Grater -  
fine  
11–15  
1–2 zucchini at a  
time, depending on  
size  
Food processor  
Food processor  
Food processor  
Grater -  
coarse  
11–15  
1–2 zucchini at a  
time, depending on  
size  
Variable  
slicer  
9–13  
9–13  
1–6mm  
2–5mm  
1–2 zucchini at a  
time, depending on  
size  
Cucumber  
Variable  
slicer  
1–2 cucumber at a  
time, depending on  
size  
Tomato  
Cabbage  
Leek  
Food processor  
Food processor  
Food processor  
Food processor  
Food processor  
Variable  
slicer  
9–11  
9–11  
9–13  
9–13  
15  
4–6mm  
2–6mm  
2–6mm  
2–6mm  
Use firm tomatoes  
Variable  
slicer  
Cut to size to fit  
shoot  
Variable  
slicer  
White part only  
Onion  
Variable  
slicer  
Cut in half  
Chicken  
breast/  
Quad  
Blade  
700g max cut into  
2.5cm cubes  
thigh fillets  
Lean Beef  
Lean pork  
Fish fillets  
Food processor  
Food processor  
Quad  
Blade  
15  
15  
15  
700g max cut into  
2.5cm cubes  
Quad  
Blade  
700g max cut into  
2.5cm cubes  
Quad  
Blade  
700g max cut into  
2.5cm cubes  
 
26  
FOOdPREPARATION CHART  
FOOD  
TypE  
ATTACHMENT  
TypE  
DIsK  
TypE  
spEED  
BLADE  
RECOMMENDED  
QUANTITy  
sETTING THICKNEss  
Cheddar/  
tasty  
shredder 15  
fine  
Must be well chilled  
Grater -  
15  
coarse  
Mozzarella  
Grater -  
coarse  
15  
place in freezer for  
20 minutes before  
grating  
parmesan  
Grater -  
fine  
15  
15  
Must be well chilled  
shredder Coarse/ Quad  
speed 15/ Must be Blade  
well chilled; rind  
Cut into 1cm cubes  
removed  
Milkshakes, Blending Leg  
smoothies,  
fruit  
11–15  
Use chilled milk.  
Blend for 30 seconds  
at a time.  
frappes,  
cocktails  
soups,  
baby food  
Blending Leg  
11–15  
15  
Blend until smooth,  
checking desired  
consistency every  
30 seconds  
Ice  
Blending Leg Do  
not use Chopping  
bowl  
Crush ice for 20–30  
seconds  
 
27  
FOOd PREPARATION CHART  
FOOD  
TypE  
ATTACHMENT  
TypE  
DIsK  
TypE  
spEED  
BLADE  
RECOMMENDED  
QUANTITy  
sETTING THICKNEss  
Cream  
Whisk  
11–15  
Whisk for 1 minute  
at a time, rest for  
1 minute between  
each use  
Nuts  
Quad  
blade  
15  
250g for 30 seconds  
at time until desired  
consistency is  
achieved. Wait 30  
seconds between  
each interval.  
Bread  
crumbs  
Quad  
blade  
15  
15  
2–3 slices cut into  
quarters  
Biscuit  
crumbs  
Quad  
blade  
250g max  
 
28  
RECIPES  
 
RECIPES
EGGPLANT dIP  
ROAST BEETROOT dIP  
Makes approx 2 cups  
Makes approx 2 cups  
INGREdIENTS  
INGREdIENTS  
2 large (1kg) eggplants  
1 tablespoon olive oil  
4 medium (700g) beetroot  
1 garlic bulb  
2 cloves garlic  
2 teaspoons lemon juice  
1 tablespoon horseradish  
¼ cup (60ml) light olive oil  
salt and freshly ground black pepper  
Turkish bread to serve  
1 tablespoon lemon juice  
2 tablespoons olive oil, extra  
1 teaspoon sea salt  
½ teaspoon ground cumin  
2 tablespoon chopped fresh parsley  
Freshly ground black pepper  
Fresh or toasted Lebanese bread  
METHOd  
1. Preheat oven to 200°C. Wash beetroot  
well and pat dry. Cut top off garlic and  
place beetroot and garlic onto a baking  
tray and drizzle with oil. Bake for 30  
minutes then remove garlic and turn  
beetroot over and cook beetroot for a  
further 15–20 minutes or until beetroot  
is tender. Set aside to cool completely.  
METHOd  
1. Preheat oven to 200°C. Rub whole  
eggplants all over with oil. Place into  
a baking dish and bake for about 40  
minutes or until skin is begins to darken.  
2. Add garlic to baking dish and continue  
baking eggplant and garlic until  
garlic is softened and eggplants are  
blackened and blistered all over. Remove  
from oven.  
2. Once beetroot is cool, peel off skin and  
cut into quarters. Squeeze garlic out  
of skin.  
3. Assemble the food processing bowl  
using the quad blade.  
3. Place eggplants into a plastic bag and  
set aside until cool enough to handle.  
4. Place beetroot and garlic and remaining  
ingredients into processing bowl. Place  
lid on bowl.  
4. Assemble the food processing bowl  
using the quad blade.  
5. Attach the motor body; select speed  
13–15 and process until mixture is  
almost smooth, scraping down the sides  
of processing bowl if necessary.  
5. Remove skin from eggplants and  
discard, roughly chop flesh and place  
into processing bowl with peeled garlic,  
lemon juice, olive oil, salt and cumin.  
Place lid on bowl.  
Serve dip chilled with Turkish bread.  
6. Attach the motor body; select speed  
13–15 and process until mixture is  
almost smooth, scraping down the sides  
of processing bowl if necessary.  
7. Pour into bowl and stir through parsley  
and season with black pepper.  
Serve dip with fresh or toasted  
Lebanese bread.  
 
30  
RECIPES
HUMMUS  
Makes approx 2½ cups  
SPINACH, PARMESAN ANd  
CASHEW dIP  
Makes approximately 1 cup  
INGREdIENTS  
INGREdIENTS  
2 x 400g can chick peas, rinsed and drained  
2 cloves garlic  
75g baby spinach leaves  
1 clove garlic  
1
3
cup (80ml) warm water  
¼ cup (70g) tahini  
¼ cup (60ml) lemon juice  
1 teaspoon ground cumin  
75g parmesan cheese, grated  
1
3
cup (50g) unsalted toasted cashews  
cup (80ml) olive oil  
1
3
sea salt and fresh ground black pepper to taste  
Extra virgin olive oil, to serve  
Fresh Turkish or Lebanese bread to serve  
2 teaspoons lemon juice  
salt and freshly ground black pepper  
Crackers, to serve  
METHOd  
METHOd  
1. Assemble the food processing bowl  
1. Assemble the food processing bowl  
using the quad blade.  
using the quad blade  
2. Place chick peas, garlic, water, tahini,  
lemon juice and cumin into the  
2. Add ingredients except salt and pepper  
into the processing bowl in the order  
listed. Place lid on bowl.  
processing bowl. Place lid on bowl.  
3. Attach the motor body; select speed  
13–15 and process until mixture is  
smooth, scraping down the sides of  
processing bowl if necessary. Season  
to taste.  
3. Attach the motor body; select speed  
13–15 and process until all the  
ingredients are chopped as desired;  
scrap down side if necessary. Do not  
over process and it should be  
slightly chunky.  
Season to taste and serve with crackers.  
TIP  
dip will keep fresh for 1 day.  
 
31  
RECIPES
Red Curry two ways  
PESTO SAUCE  
This curry paste will make enough for the  
Thai Sweet potato soup recipe on page 33  
and the Red Chicken Curry on page 37  
Makes approx 1½ cups  
INGREdIENTS  
2 cups (75g) firmly packed basil leaves (approx 1  
large bunch)  
2 cloves garlic  
REd CURRy PASTE  
INGREdIENTS  
2 teaspoons lemon juice  
1
3
cup (50g) pine nuts, toasted  
1 teaspoon shrimp paste (belacan), optional  
20 dried long red chillies, seeds removed  
4 cm piece galangal, peeled, thinly sliced  
2 lemongrass, white part only, roughly sliced  
12–14 coriander roots, scraped  
10 kaffir lime leaves, stems removed and sliced  
thinly  
4 red shallots, halved  
12 cloves garlic  
60g parmesan cheese, grated  
½ cup olive oil  
salt and freshly ground black pepper  
METHOd  
1. Assemble the food processing bowl  
using the quad blade.  
2. Place all ingredients into processing  
bowl in the order listed. Place lid on  
bowl. Attach the motor body; select  
speed 13–15 and process until all the  
ingredients are almost smooth. Scrape  
down sides of bowl if necessary.  
2 teaspoons salt  
3-4 tablespoons vegetable oil  
METHOd  
1. Wrap shrimp paste in a piece of  
aluminium foil. Cook under a hot grill  
and cook for 1–2 minutes each side.  
3. Spoon into an airtight container and  
chill until ready to use.  
2. Place chillies in a heatproof bowl  
and cover with boiling water; soak for  
approximately 15 minutes or  
until softened.  
TIP  
Pesto will keep in an airtight  
container in the refrigerator for a few  
days. Pour a little extra oil over the  
top of the pesto and place a piece of  
plastic wrap on top of the pesto. This  
will prevent excess browning.  
3. Assemble the food processing bowl  
using the quad blade.  
4. Combine shrimp paste, chillies and  
remaining red curry paste ingredients  
into the processor bowl; place lid on  
bowl. Attach the motor body; select  
speed 15 and process until all the  
ingredients become a paste. Scrape  
down sides if necessary.  
TIP  
Paste can be stored in refrigerator  
with a little extra oil over the top for 1  
week or frozen for 1 month.  
 
32  
RECIPES
2. Add sweet potato and stock to the pan  
and bring to the boil. Reduce heat and  
simmer for about 20 minutes or until the  
sweet potato is tender.  
3. Meanwhile, assemble the food  
processing bowl using the quad  
blade. Combine the coriander pesto  
ingredients into the processing bowl;  
place lid on bowl.  
4. Attach the motor body; select speed  
13–15 and process until all the  
ingredients are combined. Season  
to taste.  
5. Once the sweet potato is soft, add  
remaining coconut milk to the saucepan.  
Using the stick mixer, blend until soup is  
smooth. Adjust the salt levels of the soup  
with fish sauce to taste.  
THAI SWEET POTATO SOUP WITH  
CORIANdER PESTO  
Serves 6  
For this recipe you will need the half of the  
red curry paste on page 32  
INGREdIENTS  
400ml can coconut milk  
½ portion red curry paste (page 32) or 2–3  
tablespoons store bought  
1.5kg sweet potato, peeled and cut into  
5cm pieces  
1½ litres chicken stock  
Fish sauce, to taste  
Lime wedges, to serve  
Coriander Pesto  
1 cup coriander leaves (approximately 2  
bunches)  
To serve ladle soup into bowls and spoon  
coriander pesto into the soup. Stir through  
and squeeze fresh lime to taste.  
¼ cup (40g) blanched almonds  
1 small red shallot  
2 teaspoons lime juice  
2 tablespoon olive or vegetable oil  
salt, to taste  
METHOd  
1. Without shaking can of coconut milk;  
spoon the firm coconut into a large  
saucepan and cook, stirring over a  
medium high heat until the coconut  
milk separates. Add the curry paste to  
the pan and cook, stirring, until the paste  
becomes fragrant.  
TIP  
If you can’t buy coconut milk that  
has a firm top omit this step and use  
1 tablespoon oil and add all coconut  
milk in step 5.  
 
33  
RECIPES
7. Spoon a rounded teaspoonful of mixture  
onto one gow gee wrapper. Brush edges  
with a little water. Place another gow gee  
wrapper onto and press the edges and  
around the filling to seal. Place onto a  
baking tray lined with baking paper and  
repeat with remaining mixture  
CHEATS ROAST PUMPKIN ANd  
RICOTTA JUMBO RAvIOLI WITH A  
SAGE BURNT BUTTER SAUCE  
Serves 4–6  
INGREdIENTS  
650g butternut pumpkin  
1 tablespoon olive oil  
and wrappers.  
8. Bring a large saucepan of water to the  
sea salt and freshly ground pepper  
boil over high heat.  
1
3
cup (80g) fresh ricotta  
9. To make burnt butter sauce, add butter  
to pan and heat until butter begins to  
foam. At this point, add the sage and  
cook until butter has browned. Set aside.  
2 tablespoons (20g) grated fresh parmesan  
48 gow gee wrappers  
100g good quality butter  
12 sage leaves  
10. Add one-quarter of the ravioli and cook  
for 2–3 minutes or until just tender.  
Use a slotted spoon to transfer to a  
serving plate. Cover with foil to keep  
warm. Repeat in 3 more batches, with  
remaining ravioli.  
METHOd  
1. Preheat oven to 200°C. Line a tray with  
baking paper.  
2. Peel pumpkin and cut into 2cm cubes.  
Place pumpkin onto baking tray and  
drizzle with oil and season with salt  
and pepper.  
Serve ravioli drizzled with butter and  
top with sage.  
3. Bake in oven for 25 minutes or until  
golden. Remove from oven and allow  
to cool.  
4. Assemble the food processing bowl  
using the quad blade.  
5. Place pumpkin, ricotta and Parmesan in  
the processing bowl. Place lid on bowl.  
6. Attach the motor body; select speed  
13–15 and process until mixture is  
almost smooth, scraping down the sides  
of processing bowl if necessary.  
 
34  
RECIPES
8. Roll dough between two sheets of  
baking paper large enough to line tin;  
line flan tin with pastry. Using a fork  
press several holes around the middle of  
the pastry. Line pastry with baking paper  
and fill with baking beads or uncooked  
rice. Bake in oven for 15 minutes; remove  
beads and paper and bake for a further  
5 minutes.  
9. Spread leeks over the base of the pastry  
and sprinkle with goats’ cheese and  
top with extra sprigs of thyme. Whisk  
together cream, eggs, salt and pepper  
and pour over leeks. Bake in preheated  
oven for 30 minutes or until set. Allow to  
cool for 30 minutes before serving.  
GOATS CHEESE ANd LEEK TART  
Serves 6–8  
INGREdIENTS  
2 leeks, white part only  
80g butter  
1 tablespoon olive oil  
1 tablespoon chopped fresh thyme  
sea salt and freshly ground black pepper  
80g goats’ cheese  
300ml cream  
4 eggs  
Extra sprigs of thyme  
Pastry  
250g plain flour  
135g chilled butter, cubed  
1 egg  
2 teaspoons cold water  
METHOd  
1. To make the pastry, assemble the food  
processor using the quad blade.  
2. Place flour and butter into the  
processing bowl. Place lid on bowl.  
3. Using speed 15; process ingredients  
until mixture resembles a fine crumble.  
Add egg and water and process until  
mixture forms just forms a ball. Do not  
over process.  
4. Lightly knead dough by hand until  
smooth and shape into a disc. Cover  
with plastic wrap and refrigerate for  
20 minutes.  
5. Preheat oven to 180°C. Lightly grease a  
25cm x 3cm loose base round flan tin.  
6. Assemble the processor with the  
variable slicer set to setting 3–4.  
Slice leeks.  
7. Heat butter and oil in a frying pan over  
a medium heat; add leeks and cook,  
stirring, until the leeks have softened.  
Add the chopped thyme and cook for  
a further minute. Season with salt and  
pepper and set aside.  
 
35  
RECIPES
LEEK ANd POTATO SOUP  
ROASTEd MEdITERRANEAN SOUP  
Serves 4  
Serves 4–6  
INGREdIENTS  
INGREdIENTS  
40g butter  
2 tablespoons olive oil  
1 tablespoon olive oil  
2 leeks, thinly sliced  
750g potatoes, roughly chopped  
1 litre chicken stock  
salt and white pepper  
Chopped chives, to serve  
2 red onions, quartered  
5 cloves garlic  
1 large fennel, cut into thin wedges  
3 zucchinis, roughly chopped  
2 red capsicum, quartered and seeded  
2 green capsicum, quartered and seeded  
1–2 tablespoons olive oil  
METHOd  
salt and freshly ground black pepper  
1 litre chicken or vegetable stock  
1. Heat butter and oil in a large saucepan,  
add leeks and cook, stirring, for 3–4  
minutes until softened. Add potatoes  
and stock. Bring to the boil then reduce  
heat and cook, covered, for about 20  
minutes or until potatoes are soft.  
Remove from heat and allow soup to  
cool slightly.  
2 x 400g can chopped tomatoes  
1
3
cup shredded fresh basil leaves  
METHOd  
1. Preheat oven to 200°C. Place onions,  
garlic, fennel, zucchini and capsicums  
into a large baking dish; drizzle with oil  
and season with salt and pepper. Bake  
in oven for about 30 minutes or until  
vegetables are tender.  
2. Place stick mixer into saucepan and  
blend until soup is smooth. Season  
to taste.  
3. Serve soup topped with fresh  
2. Place vegetables into a saucepan with  
stock and chopped tomatoes. Bring  
mixture to the boil and cook for a 10  
minutes. Allow mixture to cool slightly.  
chopped chives.  
NOTE  
3. Place stick mixer into saucepan and  
blend until soup is smooth. Season to  
taste and stir through shredded basil.  
If soup becomes too thick when  
cooking or blending add a little extra  
stock or water.  
 
36  
RECIPES
HAWKER STyLE THAI FISH CAKES  
THAI REd CURRy WITH CHICKEN  
Serves 6–8 as part of an appetiser  
Serves 6  
For this recipe you will need the half of the  
red curry paste on page 32  
INGREdIENTS  
600g white fish fillets, such as red fish fillets or  
snapper  
INGREdIENTS  
2 tablespoons Thai red curry paste  
2 tablespoons sh sauce  
2 teaspoons white sugar  
1 egg white  
2 kaffir lime leaves, thinly sliced  
80g green beans, finely sliced  
peanut oil for deep frying  
270ml can coconut milk  
½ portion red curry paste (page 32) or 2–3  
tablespoons store bought  
1 kg chicken thigh fillets, cut into large pieces  
1 cup (250ml) chicken stock  
150g pumpkin, cut into thin pieces  
230g can bamboo shoots, rinsed and drained  
100g fresh baby corn, halved  
100g green beans, trimmed and halved  
2 teaspoons sugar  
dipping sauce  
½ cup (110g) sugar  
1
3
cup (80ml) white vinegar  
1 tablespoon fish sauce  
Thai basil leaves, to serve  
Fresh lime wedges, to serve  
1 tablespoon fish sauce  
½ Lebanese cucumber, seeded and finely diced  
1 long red chilli, finely chopped  
METHOd  
METHOd  
1. Without shaking can of coconut milk;  
spoon the firm coconut into a large  
saucepan and cook, stirring over a  
medium high heat until the coconut  
milk separates.  
1. To make the dipping sauce; combine  
sugar, vinegar and 2 tablespoons cold  
water into a small saucepan. Stir over  
medium high heat until sugar has  
dissolved, increase heat and bring  
to a boil . Stir in fish sauce and cool  
completely. Just before serving, stir  
through cucumber and chilli.  
2. Assemble the processing bowl using the  
quad blade. Cut fish into large cubes and  
place into the processing bowl along  
with curry paste, fish sauce, white sugar  
and egg white. Using speed 15; pulse  
ingredients until mixture is smooth.  
TIP  
If you can’t buy coconut milk that  
has a firm top omit this step and use  
1 tablespoon oil and add all coconut  
milk in step 4.  
2. Add the curry paste to the pan and  
cook, stirring, until the paste becomes  
fragrant.  
3. Add chicken thighs and stir to coat in  
paste; add stock and bring to the boil.  
Reduce heat to a simmer and cook,  
stirring occasionally for 10 minutes.  
4. Add pumpkin and bamboo and cook for  
5 minutes. Add remaining ingredients  
and coconut milk and cook for about  
5 minutes or until vegetables are tender.  
3. Remove blades and mix through finely  
shredded kaffir lime leaves and sliced  
green beans.  
4. Heat oil in a deep fryer or wok.  
5. Drop tablespoonful amounts in the hot  
oil in batches and cook 1–2 minutes on  
each side or until fish cakes are golden  
brown. Remove and drain on paper  
towel.  
Repeat with remaining fish cakes and serve  
with dipping sauce and lime wedges.  
Stir through basil leaves and serve with  
lime wedges.  
 
37  
RECIPES
BASIC PIZZA dOUGH  
PIZZA SAUCE  
Makes 2 thick style pizzas or three thin  
style pizzas  
Makes 1½ cups  
INGREdIENTS  
INGREdIENTS  
2 teaspoons dry yeast  
1 medium red onion, quartered  
3 cloves garlic  
2 teaspoons sugar  
1 tablespoon olive oil  
2
3  
cup lukewarm water  
800g can whole roma tomatoes  
1 tablespoon chopped fresh oregano  
½ teaspoon dried chilli flakes  
1 bay leaf  
1 tablespoon olive oil  
2 cups (300g) 00 (strong bakers) flour or  
plain flour  
2 teaspoons salt  
1 teaspoon sugar  
salt and pepper to taste  
METHOd  
METHOd  
1. Place yeast, sugar, water and olive oil in  
a small bowl and stir to combine.  
1. Assemble processing bowl with  
2. Assemble the food processing bowl  
quad blade.  
using the quad blade.  
2. Add onion and garlic to processing  
bowl. Place lid on bowl. Select speed 15  
and pulse until finely chopped.  
3. Place flour, yeast mixture and salt into  
the processing bowl. Place lid on bowl.  
4. Select speed 15 and process for 10–15  
seconds or until mixture just forms a  
ball. Do not over process. Turn out onto  
a lightly floured surface and knead for  
3–4 minutes or until a smooth ball forms.  
5. Place dough ball into a lightly oiled  
bowl, cover with cling wrap. Set aside  
in a warm draught free place for 30  
minutes or until dough has doubled in  
size. Turn dough out on a floured surface  
and knock back (punch) the dough to  
remove excess air, lightly knead.  
3. Heat oil in a medium sized saucepan;  
add onion mixture and cook,  
stirring occasionally, until onions  
are translucent.  
4. Place tomatoes into processing bowl  
and pulse until finely chopped. Add  
tomatoes to onion mixture with oregano,  
chilli flakes, bay leaf and sugar.  
5. Bring mixture to the boil then reduce to  
a simmer and cook for 10–15 minutes or  
until thickened.  
6. Allow to cool; remove bay leaf and store  
in an airtight container for up to 7 days  
in the refrigerator. Sauce can also  
be frozen.  
6. For thin crust, divide dough into 3  
dough balls and set aside until required.  
7. For thicker crust, divide dough into 2  
even dough balls and set aside until  
required.  
 
38  
RECIPES  
POTATO GNOCCHI  
CREAMy MASHEd POTATO  
Serves 4–6  
Serves 4–6  
INGREdIENTS  
INGREdIENTS  
1 kg medium size Desiree, Dutch Cream or  
Nicola potatoes  
1 egg, lightly beaten  
¾ cup (110g) plain four, plus extra for  
dusting salt  
1 kg medium size brushed potato such as sebago  
80g butter  
200ml warm milk  
salt, to taste  
METHOd  
METHOd  
1. Peel potatoes and cut into 2.5cm pieces.  
Place potatoes into a large saucepan and  
cover with cold water. Cover and bring  
to the boil over a high heat. Once boiling  
remove lid and cook for about 20–25  
minutes or until potatoes are tender and  
a skewer can be inserted easily. Drain  
potatoes well.  
1. Peel potatoes and cut into 2.5cm pieces.  
Place potatoes into a large saucepan and  
cover with cold water. Cover and bring  
to the boil over a high heat. Once boiling  
remove lid and cook for about 20–25  
minutes or until potatoes are tender and  
a skewer can be inserted easily. Drain  
potatoes well.  
2. Place potatoes back into the dry  
saucepan and gently shake the potatoes  
in the saucepan over a low heat for  
1–2 minutes to remove excess moisture.  
Remove from heat and allow to cool for  
5 minutes. Transfer potatoes to a  
2. Place potatoes back into the dry  
saucepan and gently shake the potatoes  
in the saucepan over a low heat for  
1–2 minutes to remove excess moisture.  
Remove from heat and allow to cool for  
5 minutes.  
3. Assemble the motor body with the  
potato masher attachment set to the  
finest setting; using speed 15 mash  
potatoes until smooth. Do not over  
process as this will cause the potatoes to  
go gluey.  
4. Place potato onto a clean flat work  
surface and make a well in the centre.  
Pour egg into the centre and add flour  
and salt. Knead mixture gently together  
to form a soft dough.  
straight sided bowl or mash in saucepan.  
Add the butter and warm milk.  
3. Assemble the motor body with the  
potato masher attachment set to the  
desired masher setting; using speed 15  
mash potatoes until smooth. Do not over  
process as this will cause the potatoes to  
go gluey.  
Season to taste with salt and serve.  
5. Cut dough into 10 portions and roll into  
a long thin logs 2cm in diameter. Cut  
each log into 1.5 cm portions.  
6. Bring a large pot of water to the boil;  
once boiling add salt. Gently drop 20–25  
gnocchi into cooking water. Stir once;  
when gnocchi rises to the top, scoop  
out with a slotted spoon and place into  
a large bowl. Repeat with remaining  
gnocchi.  
Serve gnocchi with pesto on page 32.  
 
39  
RECIPES  
4. Preheat oven to 200°C. Place tin on  
oven tray; line pastry with baking paper  
then fill with baking beans. Bake for  
10 minutes then remove beans and  
paper and cook in oven for a further  
10 minutes or until pastry is lightly  
browned; remove from oven and reduce  
heat to 160°C.  
5. Remove rind from lemons; reserve.  
Juice lemons. Combine rind, juice and  
remaining filling ingredients and whisk  
until well combined.  
LEMON TARTS  
Makes 4  
INGREdIENTS  
Sweet Shortcrust Pastry  
¾ cup (110g) plain flour  
2 tablespoons icing sugar mixture  
65g butter  
1 tablespoon iced water  
Lemon Filling  
2 lemons  
6. Carefully pour into pastry case and bake  
for about 35 minutes or until set. Cool  
completely before serving.  
2 eggs  
1 egg yolk  
½ cup (110g) caster sugar  
100ml cream  
METHOd  
1. Assemble the processing bowl using the  
quad blade. Add flour, icing sugar and  
butter. Place lid on bowl. Select speed 15.  
Process until well combined; add water,  
½ tablespoon at a time and process until  
mixture just forms a ball.  
2. Remove pastry from bowl onto a clean  
surface and shape into a flat disc. Cover  
pastry and refrigerate for 30 minutes.  
3. Grease a 24cm round loose-based flan  
tin. Roll pastry, between two sheets  
of baking paper, large enough to line  
tin. Carefully lift pastry into tin and  
press into sides; trim edges. Cover and  
refrigerate for 30 minutes.  
 
40  
RECIPES  
4. Divide mixture evenly between 12 holes  
of the muffin tray and bake for about 25  
minutes or until cooked when tested with  
a wooden skewer. Remove from oven  
and stand for 5 minutes before turning  
out onto a wire rack. Serve warm with  
butterscotch sauce.  
INdIvIdUAL STICKy dATE  
PUddINGS WITH  
BUTTERSCOTCH SAUCE  
Makes 12  
INGREdIENTS  
200g dried dates, coarsely chopped  
1 teaspoon bicarbonate soda  
1¼ cups (310ml) boiling water  
60g butter, softened  
1 cup (220g) firmly packed brown sugar  
1 cup (150g) self raising flour  
2 eggs, lightly beaten  
To make Butterscotch  
1. Sauce. Combine all ingredients in a  
saucepan and cook, stirring, over a low  
heat until combined.  
Butterscotch sauce  
1¼ cups (275g) firmly packed brown sugar  
300ml pouring cream  
125g butter  
METHOd  
1. Preheat oven to 180°C. Grease a 1⁄  
cup  
3
capacity muffin tray.  
2. Place dates, bicarbonate soda and  
boiling water into a heatproof jug; stand  
for 5 minutes. Assemble the processing  
bowl using the Quad blade. Carefully  
pour into processing bowl. Place lid on  
bowl. Using speed 13; pulse 2–3 times.  
3. Add butter and sugar and pulse 2–3  
times. Add remaining ingredients and  
pulse mixture until just combined.  
Do not over process. Scrape down sides  
of bowl if necessary.  
 
41  
RECIPES  
LEMON CAKE  
Serves 8  
CHOCOLATE CHUNK COOKIES  
Makes approximately 30  
INGREdIENTS  
INGREdIENTS  
185g butter, melted  
2¼ cups (335g) plain flour  
1 teaspoon baking powder  
1 teaspoon salt  
250g butter, room temperature  
¾ cup (165g) white sugar  
¾ cup (165g) firmly packed brown sugar  
1 teaspoon vanilla extract  
2 x 60g eggs  
¾ cup (165g) caster sugar  
1 tablespoon finely grated lemon rind  
3 eggs, lightly beaten  
1½ cups (225g) self raising flour  
½ cup (110g) caster sugar, extra  
¼ cup (60ml) lemon juice  
METHOd  
300g milk or dark chocolate, roughly chopped  
1. Preheat oven to 160°C. Grease and line  
METHOd  
base and sides of a loaf pan.  
1. Preheat oven to 190°C. Line two baking  
2. Assemble the processing bowl using  
the quad blade. Place all ingredients  
into the processing bowl. Using speed  
15; process ingredients until combined.  
Scrape down sides if necessary. Spoon  
into prepared pan.  
3. Bake in oven for 50–60 minutes or until  
cooked when tested with a wooden  
skewer. Turn onto a wire rack.  
trays with baking paper.  
2. Sift flour, baking powder and salt  
together in a bowl.  
3. Assemble the processing bowl using the  
quad blade. Combine butter, sugars and  
vanilla into processing bowl. Place lid on  
bowl. Attach the motor body and select  
speed 15; process until sugar and butter  
are creamy.  
4. Add eggs one at a time making sure to  
incorporate each egg well. Scrape down  
sides in needed.  
4. Combine sugar and lemon juice and  
quickly spoon over warm cake.  
5. Add half the flour mixture and pulse  
until mixture starts to combine. Scrapes  
sides of bowl; add remaining flour and  
pulse until just combined.  
6. Remove blade and stir through  
chocolate.  
7. Drop rounded tablespoons of dough  
onto baking trays allowing room for  
spreading. Bake in preheated oven for  
9–11 minutes.  
8. Cool on baking trays for 2 minutes then  
transfer to wire rack to cool completely.  
Repeat with remaining dough.  
 
42  
NOTES  
 
43  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany, NSW, 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Greenmount, Auckland  
NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
www.breville.com.au  
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 brochure may vary slightly from the actual product.  
This model number includes a BSB510 Breville Stick Mixer motor unit.  
Alternatively any existing Breville BSB510 Stick Mixer motor unit can be used with this Model Pack.  
BSB530 Issue - A12  
 

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