Breville BIA500XL User manual

BIA500XL
the Freeze & Mix™
For use with BEM800XL /A ONLY -
À utiliser avec le BEM800XL /A
Instruction Book - Livret d’instructions
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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
Register online for product support
and exclusive offers.*
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3
CONTENTS
4 Breville recommends safety first
6 Know your Breville product
8 Operating your Breville product
13 Care & Cleaning
15 Recipes
27 French
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4
BREVILLE RECOMMENDS SAFETY FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS
• This product is for use with specific
Breville BEM800XL/A bench mixers
only. Do not attempt to use this bowl
with any other mixer other than those
models specified on the packaging.
• Carefully read all instructions before
using the product for the first time and
save for future reference.
• Remove and safely discard any
packaging material and promotional
labels before using the product for the
first time.
• Do not place the bowl on or near a hot
gas or electric burner, or where it could
touch a heated oven.
• Do not attempt to use the bowl by any
method other than those described in
this book.
• The product 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.
• Children should be supervised to ensure
that they do not play with the product.
• This item product is for household
use only. Do not use this product for
anything other than its intended use.
Do not use in moving vehicles or boats.
Do not use outdoors. Misuse may cause
injury
• Regularly inspect the appliance for any
damage. If found damaged in any way,
immediately cease use of the appliance
and call Breville Consumer Service
Center.
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5
BREVILLE RECOMMENDS SAFETY FIRST
5
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
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KNOW
your Breville product
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7
KNOW YOUR BREVILLE PRODUCT
A. Freezer Bowl
Double walled insulated bowl, once
frozen, freezes ice cream while it churns.
B. Scrapper Paddle
Churns and aerates the ingredients in
the bowl for a consistent and smooth
result.
A B
NOT SHOWN
Splash guard
Prevents splattering and use as a guide for
adding ingredients.
NOTE
This product is intended for use with
the BEM800XL/A ONLY
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OPERATING
your Breville product
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9
OPERATING YOUR BREVILLE PRODUCT
BEFORE FIRST USE
Remove and safely discard any packaging
material or promotional labels before using
the bowl for the first time.
Wash and dry the bowl thoroughly following
the ‘Care and Cleaning’ instructions in this
booklet.
OPERATING YOUR BREVILLE
FREEZE & MIX™
Place the freezer bowl into your freezer for
a minimum of 15 hours prior to making ice
cream. Ensure that your bowl is placed in the
coolest part of the freezer and adjust your
freezer so that is it at the coldest setting.
Allowing your bowl to freeze for a minimum
of 15 hours prior to making ice cream will
give you faster and better end results.
NOTE
The freezer bowl must be frozen for a
minimum of 15 hours to ensure that
the correct consistency of ice cream
can be made.
PREPARE INGREDIENTS
Prepare the mixture and the ingredients
to be used to make the ice cream or frozen
dessert.
NOTE
It is important to prepare all
ingredients before removing the
freezer bowl from the freezer. This will
prevent the freezer bowl from thawing.
NOTE
If the mixture being used has been
heated, ensure it has been completely
cooled before placing it into the
freezer bowl.
NOTE
Make sure your ice cream mixture
has been refrigerated for 1-2 hours,
if recipes require heating, then chill
mixture for 2-4 hours or overnight
if time permits before churning/
freezing. This will maintain that you
achieve consistent quality ice cream
results every time.
ATTACHING THE FREEZER BOWL
1. Place the counter 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. The mixer motor head should be in the
horizontal (closed) position. Raise the
mixer motor head by depressing the
TILT-RELEASE button.
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10
OPERATING YOUR BREVILLE PRODUCT
Lift the mixer motor head up until it tilts
back and locks into the open position.
4. Place the freezer bowl into the bowl
locking recess of the mixer base and
turn the bowl clockwise until the bowl
locks securely into place.
NOTE
To remove or insert the freezer bowl,
the mixer motor head must be raised
and locked into the open position.
ATTACHING THE SCRAPPER PADDLE
TO THE MIXER MOTOR HEAD
NOTE
The freezer bowl must assembled and
used immediately after removing it
from the freezer to prevent it
from thawing.
1. Ensure the mixer motor head is in the
raised/open position. Align the groove
in the top of the Scraper Paddle with the
locking pin on the spindle extending
down from the mixer motor head.
2. Push the Scraper Paddle upwards and
turn clockwise until it locks securely
onto the locking pin on the spindle.
3. Lower the mixer motor head by
depressing the TILT-RELEASE button
and gently pushing the mixer motor
head down until it locks into the
horizontal (closed) position.
ATTACHING THE SPLASH GUARD
TO THE FREEZER BOWL
1. Ensure the freezer bowl is securely
attached to the mixer (see page 9). Place
both pieces of the of the splash guard
onto the freezer bowl so that the groove
lip of the splash guard sits inside the
groove of the freezer bowl.
USING THE FREEZE & MIX™
1. Ensure the Speed Control Dial is in
the OFF position and insert the power
plug into a grounded wall outlet. The
illuminated LED speed indicator band
will flash and the Count Up/Down timer
will display “0:00.” The Freeze & Mix™ is
now ready to be used.
2. Follow directions in the recipe for the ice
cream or frozen dessert being prepared.
3. Turn the mixer on the slowest speed
setting, marked FOLDING/KNEADING
on the LED speed indicator band before
adding any ingredients to the bowl.
Once the Scraper Paddle has started
to rotate, add the mixture through the
pouring spout of the splash guard and
into the freezer bowl.
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11
OPERATING YOUR BREVILLE PRODUCT
NOTE
Pouring the mixture into the freezer
bowl before starting the mixer
may cause the mixture to freeze
prematurely.
4. Mix the ice cream/frozen dessert until it
has reached the desired consistency.
NOTE
If adding mix-ins (chocolate pieces,
nuts, etc) to ice cream/frozen
desserts, it is suggested that these
be added to the mixture at least 15
minutes after the churning processes
has begun.
NOTE
You can monitor the time that the ice
cream has been churned by watching
the Count-Up Timer. You can also set
the Count-Down Timer on the mixer
to the desired mixing time specified
by the recipe. If longer mixing times
are required, you can reset the time on
the mixer if needed.
Press and hold the arrows to scroll
through the timer setting more quickly.
DISASSEMBLING THE
FREEZE & MIX™
1. One the churning process is complete
and the ice cream/frozen dessert has
reached the desired consistency, turn the
Speed Control Dial to the OFF/STAND
BY position and remove the power cord
from the power outlet.
2. Remove splash guard if assembled.
3. Raise the mixer motor head by
depressing the TILT-RELEASE button
and lift the mixer motor head up until
it tilts back and locks into the open
position.
NOTE
When lowering or lifting the mixer
motor head, always support the motor
head with your other hand to prevent
from free-falling.
4. Remove the Scraper Paddle by holding
the mixer motor head and pressing the
Scraper Paddle upwards on the spindle.
Turn the Scraper Paddle anti-clockwise
to release it from the pin on the spindle.
5. Use a plastic spatula to remove the
excess ice cream/frozen dessert from the
Scrapper Paddle.
6. Remove the freezer bowl from the
indented bowl locking recess of the
mixer base and turn anti-clockwise until
the bowl releases.
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12
OPERATING YOUR BREVILLE PRODUCT
STORING FROZEN DESERTS AND
ICE CREAM
Use a plastic spatula to remove the mixture
from the mixing bowl.
If further hardening of ice cream is required,
place the mixture into a freezer safe storage
container, smooth the surface of the ice
cream out in the container, cover with a
seal tight lid and place in the freezer for
hardening. The hardening of ice cream can
take approximately 2-4 hours depending on
the desired firmness.
NOTE
It is not recommended that ice cream
is served and stored in the freezer
bowl. Metal ice cream scoops and
spoons can damage the coating of the
freezer bowl. Ice cream and frozen
desserts are best stored in a separate,
freezer safe, food storage container
with a seal tight lid.
TIPS FOR MAKING FROZEN
DESSERTS
• The freezer bowl should be frozen for a
minimum of 15 hours prior to making
frozen desserts. The freezer should be
set at the coldest setting possible to
allow the bowl to freeze thoroughly.
NOTE
If you have room in your freezer,
the freezer bowl can be stored there
permanently so that ice cream can be
made at any time.
• To maximize the firmness of the
ice cream or frozen dessert, allow
ingredients or mixtures to cool
completely before placing in the
freezer bowl.
NOTE
It is recommended that ingredients be
placed into the fridge for a period of
2-4 hours, prior to making
frozen desserts.
• If adding mix-ins (chocolate pieces, nuts
etc) to ice cream/frozen desserts, it is
suggested that these be added to the
mixture for at least 15 minutes after the
churning processes has begun.
• Do not exceed the recommended
quantity of ingredients. Once
ingredients start to freeze they will
expand and fill the freezer bowl to the
maximum capacity.
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CARE & CLEANING
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14
PAGE HEADER.....
CARE & CLEANING
CLEANING THE FREEZER BOWL
Before cleaning the freezer bowl, ensure that
it is at room temperature. Wash in warm,
soapy water with a mild detergent. Allow the
bowl to dry thoroughly before placing it in
the freezer.
The freezer bowl is not dishwasher safe.
CLEANING THE SPLASH GUARD
Wash in warm soapy water with a mild
detergent. Top shelf dishwasher safe.
CLEANING SCRAPPER PADDLE
Wash in warm soapy water with a mild
detergent. Top shelf dishwasher safe.
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RECIPES
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16
PAGE HEADER.....
RECIPES
NOTE
Make sure your ice cream mixture
has been refrigerated for 1-2 hours,
if recipes require heating then chill
mixture for 2-4 hours or overnight
if time permits before churning/
freezing. This will maintain that you
achieve consistent quality ice cream
results every time.
INGREDIENTS
Home made ice cream is now easy to make
at home and with only 4 staple kitchen
cupboard ingredients required to make a
basic vanilla ice cream.
EGGS
All the recipes in this book were tested
using standard ‘Large’ eggs. The egg gives
ice cream volume, stabilizes and emulsifies
the mixture. The yolk of the egg contains
lecithin, which acts as an emulsifier to bond
with the fat globules.
NOTE
Avoid using older eggs, especially
if you are not cooking the mixture.
Pregnant woman are not advised to
consume ice cream containing
raw eggs.
SUGAR
Superfine (Caster/Bakers) sugar was used
in all the recipes as it dissolves easily and
to reduce crystallization (when large ice
crystals form) from occurring.
The amount of sugar is important in ice
cream making as it defines the time your
ice will take to set and once frozen to melt.
As a rule the more sugar added will lower
the freezing point of the water inside the
mixture, which prevents your ice from
forming a large hard clump that is difficult
to scoop.
MILK
Whole milk was used for all milk based
recipes. Lower fat varieties can be
substituted but the same result will not
be achieved.
CREAM
Heavy Whipping Cream was used in all the
recipes, creams that are thickened usually
have additives such as gelatine (of animal
origin to thicken and prolong the creams
life). The cream gives thickness and a
smoother texture to the ice cream.
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17
PAGE HEADER.....
RECIPES
TIPS FOR MAKING CRÈME
ANGLAISE (CUSTARD BASE)
• Traditionally creamy textured ice cream is
made from a crème anglaise, custard base.
Below are tips on achieving the prefect
crème anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for
making a custard base.
• Ensure that you measure all your
ingredients first and have them ready for
when you are starting to cook.
• Either use a wire whisk or electric hand
beater, beat eggs yolks and sugar until they
are light and creamy, and double in size. For
best results whip until the mixture becomes
pale yellow in color.
• Use a heavy bottom sauce pan when
cooking crème anglaise.
• When heating the milk you don’t want
to boil it. A good guide to know when to
remove the milk from the heat is when little
bubbles start to form around the edge of the
milk.
• It is best to now pour half of the heated
milk into the egg mixture while whisking,
then pour the mix back into the original
pot with the milk and continue to stir with
a wooden spoon at the same time until the
two are well combined.
• Ensure that the mixture is constantly
stirred with a wooden spoon until it
thickens and coats the back of the spoon.
To test using the back of the spoon, coat
the spoon in the crème anglaise. Run your
finger through the mixture on the back of
the spoon. If the finger mark stays then the
mixture is thick enough.
• If the mixture separates or curdles then
heat is too high.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes to
thicken depending on quantities etc.
• Always allow the mixture to cool to room
temperature before placing into the fridge.
• To cool the mixture quickly it can be put in
a metal bowl and then into an ice bath and
stirred constantly until well chilled.
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ICE CREAM
Ice creams usually have a higher percentage of fat compared
to gelatos, sorbets and granitas and are made with cream or a
combination of cream and milk, egg yolks and sugar.
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19
ICE CREAM
DARK CHOCOLATE ICE CREAM
INGREDIENTS
1 ½ cups (375ml) milk
5 oz (150g) dark 70% cocoa mass chocolate,
chopped
1 ½ cups (375ml) whipping cream
4 egg yolks
½ cup superfine sugar
1 teaspoon vanilla extract
METHOD
1. Heat milk and cream in a non-stick
saucepan over medium heat, stirring
occasionally until bubbles start
appearing around the edges of the
saucepan. Remove from heat and add
chocolate, stirring until chocolate has
melted and is well combined. Set aside
to cool slightly and whisk in the cream.
2. Beat eggs and sugar until pale and
creamy, add vanilla.
3. Continue beating mixture and add
L warm milk mixture, repeat with
remaining milk until combined.
4. Refrigerate for at least 4 hours or
until chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/KNEADING setting, attach
splash guard and pour the chilled ice
cream mixture into the bowl. Churn
mixture for 10-15 minutes or until
desired consistency is reached.
Best eaten immediately with
fresh raspberries.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
VANILLA BEAN ICE CREAM
INGREDIENTS
1 ½ cups (375ml) whipping cream
1 ½ cups (375ml) milk
1 vanilla bean, split lengthways, seeds removed
4 egg yolks
½ cup superfine sugar
METHOD
1. Place cream, milk, vanilla bean and
seeds into a medium heavy-based
saucepan. Heat until mixture just starts
to simmer.
2. Meanwhile beat egg yolks and sugar
in a bowl until pale and thick. Remove
vanilla bean from cream mixture and
slowly whisk half of the milk mixture
into the egg mixture. Then pour back
into the saucepan
3. Return mixture back to a low heat. Stir
constantly with a wooden spoon until
mixture has thickened and coats the
back of the spoon (see tips).
4. Pour mixture into a heatproof bowl,
cover and refrigerate until well chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/KNEADING setting, attach
splash guard and pour the chilled ice
cream mixture into the bowl. Churn
mixture for 10-15 minutes or until
desired consistency is reached.
Best eaten immediately and served with
shaved chocolate curls, chopped peanuts and
chocolate sauce or grated peppermint crisp
and wafers.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
NOTE
Infusing or steeping the vanilla pod in
the warm milk will lend a lovely vanilla
flavor to your ice cream or gelato.
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20
ICE CREAM
TIP
For Vanilla gelato replace cream with
all milk.
QUICK VANILLA ICE CREAM
INGREDIENTS
1 cup (250ml) heavy cream
1¼ cups (300ml) whole milk
¾ cup (177ml) sweetened condensed milk
1 teaspoon vanilla extract
METHOD
6. Blend all the ingredients in a blender
until well combined.
7. Refrigerate mixture for at least 2 hours.
8. Attach the Scrapper Paddle and freezer
bowl to the mixer. Set the mixer to
the place FOLDING/KNEADING on
same line setting, attach splash guard
and pour the chilled ice cream mixture
into the bowl. Churn mixture for 10-15
minutes or until desired consistency is
reached.
Best eaten immediately and served with fresh
seasonal fruits or a fruit coulis.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
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