Breville BEM400 Quick guide

Instructions & Recipes
to suit all BEM400 models
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Congratulations
on the purchase of your new Breville Wizz™ Mix Professional
Contents
Page
Introduction 3
Breville recommends safety first 4
Know your Breville Wizz™ Mix Professional 6
Assembly and operation of your
Breville Wizz™ Mix Professional 7
Care, cleaning and storage 10
Measuring and weighing 11
Cooking information 12
Hints and tips 13
The vital ingredients — bread 15
The vital ingredients — cake and pastry 18
Recipes R3

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
• Fullyunwindthecordbeforeuse.
• Donotletthecordhangovertheedgeofatable
orcounter,touchhotsurfacesorbecomeknotted.
• Theapplianceisnotintendedforusebyyoung
childrenorinfirmpersonswithoutsupervision.
• Youngchildrenshouldbesupervisedtoensurethat
theydonotplaywiththeappliance.
• 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.
• 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.
Breville recommends safety first
WeatBreville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 for your Breville Wizz™ Mix Professional
• Carefullyreadallinstructionsbeforeoperatingand
saveforfuturereference.
• Removeanypackagingmaterialandpromotional
stickersbeforeusingtheWizz™MixProfessionalfor
thefirsttime.
• DonotplacetheWizz™MixProfessionalnearthe
edgeofabenchortableduringoperation.Ensure
thesurfaceislevel,cleanandfreeofwater,flour,
etc.Vibrationduringoperationmaycausethe
appliancetomove.
• Donotplacethisapplianceonornearahotgas
orelectricburner,orwhereitcouldtoucha
heatedoven.
• Useonlythebeater,doughhookorwhisksupplied
withtheWizz™MixProfessional.
• Neveroperatethemixerwhilstthemixerhead
isintheraisedposition.
• EnsurethespeedControlDialisinthe‘0–StandBy’
positionandthemixerisswitchedoffandunplugged
fromthepoweroutletbeforeattachingthebeater,
doughhookorwhisk.
• Donotoperatetheappliancecontinuouslyon
heavyloadsformorethan3minutes.Noneofthe
recipesinthisbookareconsideredaheavyload.
• Handlethemixerandattachmentswithcare.Never
placeyourfingersinsidethemixingbowlornear
thebeater,doughhookorwhiskduringoperation.
• Keephands,hair,clothing,aswellas,spatulasand
otherutensilsawayfrommovingbeater,dough
hookorwhiskduringoperation.
• Shouldanobjectsuchasaspoonorspatulafall
intothebowlwhilemixing,immediatelyensure
thespeedControlDialisinthe‘0–StandBy’
position,turntheWizz™MixProfessionaloff,
unplugatthepoweroutletandremovetheobject.
• Donotplacehandsinthemixingbowlunlessthe
applianceisdisconnectedfromthepoweroutlet.
EnsurethespeedControlDialisinthe‘0–StandBy’
position,themixerisswitchedoffandunplugged
fromthepoweroutletbeforeremovingthebeater,
doughhookorwhisk.
• Ensurethemotorandbeater,doughhookorwhisk
hascompletelystoppedbeforedisassembling.
• Alwaysremovethebeater,doughhookorwhisk
fromthemixerbeforecleaning.
• EnsuretheMixermotorheadislockedintothe
horizontal(closed)positionwhennotinuseand
beforestoring.
• Alwaysensurethespeedcontroldialisinthe
‘0–StandBy’position,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themixerisnotinuseandbefore
cleaningorstoring.
• Donotusethemixeronmetalsurfaces,for
exampleasinkdrainboard.
• Toprotectagainstelectricshockdonotimmerse
cord,plugormixerinwateroranyotherliquid.
• Donotmovethemixerwhilstinoperation.
• Donotleavethemixerunattendedwheninuse.
• Keeptheapplianceclean.Followthecleaning
instructionsprovidedinthisbook.

ENSURETHESPEEDCONTROLDIALISINTHE‘0–STANDBY’POSITION,THEMIXERIS
SWITCHEDOFFATTHEPOWEROUTLETANDUNPLUGGEDFROMTHEPOWEROUTLETBEFORE
ATTACHINGTHEBEATER,WHISKORDOUGHHOOK.
NEVEROPERATETHEMIXERWHILSTTHEMIXERHEADISINTHERAISEDOPENPOSITION.
Important safeguards for all electrical appliances
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Assembling the Mixer
BeforeusingyourBrevilleWizz™MixProfessionalfor
thefirsttime,removeanypackagingmaterialand
promotionallabels.
Ensurethespeedcontroldialisinthe‘0–Stand
By’position,themixerisswitchedoffatthepower
outletandthepowercordisunplugged.
Removethemixingbowl,beater,whiskanddough
hookandwashinwarmsoapywaterwithasoft
cloth.Rinseanddrythoroughly.Thebowlandthe
attachmentsmaybewashedinthedishwasher.
When first using your Breville Wizz™ Mix
Professional, you may notice an odour coming
from the motor. This is normal and will dissipate
with use.
Note
Role of the Planetary Mixing Action
TheWizz™MixProfessional’smixer
headrotatesaroundthebowl
whilstrotatingthebeaterin
theoppositedirection.This
ensuresasuperiorand
thoroughmixingresultwithout
theneedforarotatingbowl.
Attaching the bowl
1. PlacetheMixerstandonalevel,drysurfacesuch
asabenchtop.TheMixermotorheadshouldbe
inthehorizontal(closed)position.
. RaisetheMixermotorheadbydepressingthe
tiltbackhingebutton,thenlifttheMixermotor
headupuntilittiltsbackandlocksintothe
openposition.
3. Insertthemixingbowlintothebowllocking
recessofthemixerstandandturnclockwise
untilthebowllockssecurelyintoplace.
To remove or insert the mixing bowl, the Mixer
motor head must be raised and locked into the
open position.
Note
Assembly and operation of your Wizz™ Mix Professional

Know your Wizz™ Mix Professional

Bowl locking recess
Thebowllockingrecess
allowsthebowltobesecurely
lockedintoplaceforsafetyand
stabilitywhentheWizz™Mix
Professionalisinoperation
Speed control dial with 6 speed settings
Variablespeedforallmixingtasks
Tilt back hinge button
TheMixermotorheadof
theWizz™MixProfessional
tiltsbackandlocksinto
positiontoalloweasy
removalofthemixing
bowlandattachments
Die cast metal mixer stand
Theheavydutydiecast
metalstandkeepstheWizz™
MixProfessionalsecureand
stableduringoperation
Mixer motor head
Powerful00wattmotorforpowerful
andthoroughmixingresults
Large stainless steel
mixing bowl
Formixingyouringredients
Flat beater
Forallmixingtasks
Wire whisk
Forallwhippingtasks
Dough hook
Forkneadingbreaddoughs
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10.Ifnecessary,stopthemixerduringoperationand
scrapeanyfoodmixturedownthesidesofthe
mixingbowlwithaspatula.
Always turn the Wizz™ Mix Professional off if
you need to scrape the bowl during use, and
then switch back on and continue mixing.
Note
11.Whenmixingiscomplete,turnthespeedcontrol
dialtothe‘0–StandBy’position,switchthe
applianceoffatthepoweroutletandunplug
thecord.
1.RaisetheMixermotorheadbydepressingthe
tiltbackbuttonandlifttheMixermotorheadup
untilittiltsbackandlocksintotheopenposition.
13.Removethebeater/doughhook/whiskby
holdingtheMixermotorheadandpressingthe
attachmentupwardsonthespindle.Turnthe
attachmentanticlockwisetoreleaseitfromthe
pinonthespindle.
 Useasoftplasticspatulatoremovemixturefrom
thebeater,doughhookorwhisk.
When lowering or lifting the mixer, always
support the motor head with your other hand
to prevent from free-falling.
Note
1.Removethemixingbowlfromtheindented
bowllockingrecessoftheMixerstandandturn
anti-clockwiseuntilthebowlreleases.Usea
softplasticspatulatoremovemixturefromthe
mixingbowl.
1.LowertheMixermotorheadbydepressingthe
tiltbackhingebuttonandpushingtheMixer
motorheaddownuntilitlocksintothehorizontal
(closed)position.

AVOIDCONTACTWITHBEATER/DOUGHHOOK/WHISKDURINGOPERATION.KEEPHANDS,
HAIR,CLOTHING,SPATULASANDOTHERUTENSILSAWAYFROMBEATER/DOUGHHOOK/WHISK
TOPREVENTPERSONALINJURYORDAMAGETOTHEMIXER.
Attaching the Beater, Dough Hook
or Whisk
. EnsuretheMixermotorheadisintheraised
openposition.Alignthegrooveinthetopof
thebeater,doughhookorwhiskwiththelocking
pinonthespindleextendingdownfromthe
Mixermotorhead.
. Pressthebeater,doughhookorwhiskupwards
andturnclockwiseuntilitlockssecurelyontothe
lockingpinonthespindle.
. LowertheMixermotorheadbydepressingthe
tiltbackhingebuttonandpushingtheMixer
motorheaddownuntilitlocksintothehorizontal
(closed)position.
Operating the Mixer
. Ensurethespeedcontroldialissettothe
‘0–StandBy’position,plugthecordintoa
30/0vpoweroutletandswitchthepower
‘ON’atthepoweroutlet.
8. Addingredientstothemixingbowlasindicated
intherecipe.
. Alwaysbeginmixingbyselectingalowspeed
settingonthespeedcontroldial.Thiswill
preventingredientssplattering.Increasethe
speedassuitedtothemixingtask.Thespeed
settingcanbeadjustedduringoperationby
movingthedialforwardandback.Usethe
mixingguideasareference.
8
Assembly and operation of your Wizz™ Mix Professional continued
BEM400_BEM400S_BOOKLET.indd 8-9 12/6/08 3:06:41 PM

Measuring and weighing
11
Care, cleaning and storage
10
Cleaning after use
1. Alwaysensurethespeedcontroldialisinthe
‘0–StandBy’position,themixerisswitched
offatthepoweroutletandthepowercord
isunplugged.
. Removethebeater,doughhookorwhiskand
mixingbowlfromthemixer.Followinstructions
in‘AssemblyandoperationofyourWizz™Mix
Professional’onpage,referringto
steps11to1.
3. WipetheMixermotorheadandMixerstand
withasoft,dampcloththendrythoroughly.
. Wipeanyexcessfoodparticlesfromthe
powercord.
. Washthebowl,beater,doughhook,andwhisk
inwarmsoapywaterwithasoftclothorthey
canbewashedinthedishwasher.Rinseand
drythoroughly.
Do not use abrasive scouring pads or cleaners
when cleaning the mixing bowl, flat beater,
dough hook or whisk 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 the finish.
Note
Do not wash or immerse the Mixer motor
head and Mixer stand 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.
Note
Storage
YourBrevilleWizz™MixProfessionalshouldbekept
inaconvenientpositiononyourkitchenbenchtop
orinanaccessiblecupboard.
Alwaysensurethespeedcontroldialisinthe
‘0–StandBy’position,themixerisswitchedoffat
thepowerpointandthepowercordisunplugged.
Storethemixingbowlinthebowllockingrecess
intheMixerstand.
Placetheattachmentsinsidethemixingbowland
lowertheMixermotorheadintothehorizontal
(closed)position.
The motor head cannot be taken off the base
for any purpose.
Note
NEVERIMMERSETHEMIXER,POWERCORDORPLUGINWATERORANYOTHERLIQUID.
Careshouldbetakenwhenweighingandmeasuringingredientstoachieveaccuracyandconsistency.
RecipesinthisinstructionbookhavebeendevelopedusingAustralianmetricweightsandmeasurements.
TheNewZealandtablespoonismllessthanthe
Australiantablespoon,socareshouldbetaken
whenmeasuringingredientstocompensateforthe
variance.Forexample,1Australiantablespoon=1
NewZealandtablespoon+1NewZealandteaspoon.
ItisimportanttonotethatNewZealandingredients,
especiallyflourandyeast,candifferfromAustralian
equivalents.IntheVitalIngredientssection(Pages
1–1)suitableNewZealandproductshavebeen
listed.
WesuggesttheseNewZealandproductsbe
substitutedfortheAustralianproductsinthe
RecipeSection.
ForfurtherNewZealandbreadmakingassistance
Telephone:080038.
Metric weighing scales
Forconsistentresultsitisrecommendedthataset
ofmetricweighingscalesbeusedtoweighlarger
quantitiesastheyprovidegreateraccuracythan
measuringcups.
Tare(zero)thescaleswiththecontainerinposition
thenspoonorpouringredientsinuntilthedesired
weightisachieved.
In general, water weighs the same in grams as
it measures in millilitres.
Note
Metric measuring cups and spoons
Ifusinggraduatedmetricmeasuringcups,itis
importanttospoonthedryingredientslooselyinto
therequired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knife.
Whenusinggraduatedmetricmeasuringspoons,
levelthetopofthespoonwithastraightedged
knifeorspatula.
Metric liquid measuring jugs
Ifusingagraduated,metricmeasuringjug,placejug
onaflatsurfaceandcheckforaccuracyateyelevel.
DONOTUSETABLEWARECUPSORSPOONS.DONOTUSETABLEWAREJUGSORMEASURINGCUPS.
Australian metric measurements ml
1teaspoon 
1tablespoon 0
1cup 0
For New Zealand customers — New Zealand metric measurements ml
1teaspoon 
1tablespoon 1
1cup 0
BEM400_BEM400S_BOOKLET.indd 10-11 12/6/08 3:06:42 PM

Hints and tips
13
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.
• Dousebreadflourunlessrecipestatesotherwise.
• Docheckuse-by-datesoningredients.
• Doaddingredientsintheorderstatedin
therecipe.
• 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00m)
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1⁄4teaspoon.
• Iftheweatherishotandhumid,reducetheyeast
by1⁄4 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an
extra1–tablespoonsflour,ifthedoughistoo
dryaddanextra1–teaspoonswater.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isusedintherecipesin
thisbookhoweverfreshorcompressedyeastcan
besubstituted,ifrequired,forspecificflavour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(30ºC)forabout30
minutesoruntilthemixturestartstobubbleand
froth.Thismixtureshouldbeusedwithoutdelay.
Warm area for rising
•Yeast,eitherwhenspongingorinthedough,
requireswarmthtorise.
• Tocreatea‘warmarea’fordoughtorise,place
bakingtrayoverabowloffairlywarmwater,place
prepareddoughitemonbakingtray,coverloosely
withlightlygreasedthicker-styleplasticwrapor
ateatowel.Ensurekitcheniswarmandfreeof
draughts.Allowthedoughtoriseuntildoubled
insize.
Cooking information
If using fan forced ovens be sure to turn the temperature down by 15-20°C. Also check recipes at the
back of this book.
Note
1
Thefollowingoventemperaturesettingsareincludedasaguide.Thesesettingsmayneedtobeadjustedto
suittheindividualoven.
Thermostat Settings
Description of oven temperatures
Electric
°C °F
Gas
°C °F
Gas Mark
Veryslow 10 0 10 0 1
Slow 10 300 10 300 
Moderatelyslow 10 3 10 3 3
Moderate 180 30 180 30 
Moderatelyhot 00 00 10 3 
Hot 0  00 00 
Veryhot 30 0 30 0 
BEM400_BEM400S_BOOKLET.indd 12-13 12/6/08 3:06:42 PM

The vital ingredients
1
For bread making
Flour isthemostimportantingredientusedforbread
making.Itprovidesfoodfortheyeastandgives
structuretotheloaf.Whenmixedwithliquid,the
proteinintheflourstartstoformgluten.Glutenis
anetworkofelasticstrandsthatinterlocktotrap
thegasesproducedbyyeast.Thisprocessincreases
asthedoughcontinueskneadingandprovidesthe
structurerequiredtoproducetheweightandshape
ofthebakedbread.
White wheat flour soldasbaker’s,breadorplain
flourmaybeused.Plainflourismostreadily
available,however,bestresultsareobtainedwith
flouratleast11%-1%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.
When using a low-protein, plain, stone ground
or wholemeal flour the quality of the bread can
be improved by adding gluten flour.
Note
‘Defiance’ brand baker’s flour
Thisflourisavailablenationallyatlarger
supermarketsandwasusedforthedevelopment
oftherecipesinthisbookthatrequiredbread
flour.Itisahighprotein,whitebreadflour,
with11%protein.
New Zealand only:
‘Elfin High Grade White Flour’ or ‘Champion High
Grade Flour’. These are high protein, white bread
flours containing 12% 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fibre,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 mixes containflour,sugar,milk,salt,oiland
otheringredientssuchasbreadimproves.Usually
onlytheadditionofwaterandyeastisrequired.
Breadmixbrandssuchas‘KitchenCollection’,
‘Defiance’,and‘Lowan’areavailablenationallyfrom
majorsupermarkets.
Forrecipeinformationontheseandotherbrands
ofbreadmixcontactthemanufacturerlistedon
thepackage.
New Zealand only:
Bread mix brands such as ‘Elfin’ are available.

Bread improvers areavailablenationallyin
supermarketsandhealthfoodstores.Theingredients
inabreadimproverareusuallyafoodacidsuch
asascorbicacid(VitaminC)andotherenzymes
(amylases)extractedfromwheatflours.
Addingabreadimproverwillhelpstrengthenthe
doughresultinginaloafthatishigherinvolume,
softerintexture,morestableandhasimproved
keepingqualities.
Hints and tips continued
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reducethetemperaturesintherecipes
by1-0ºC.
•Whenmixing,startthemixeratalowerspeedthen
graduallyincreasetotherecommendedspeedin
therecipeespeciallywhenaddingdryingredients.
•Whenusingsmallerquantitiesturnoffthemixer
fromtimetotimeandscrapethebowlwith
aspatula.
•Ensurewirewhisk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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whisk,beater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canalsobeinserted
carefullyintothecentreofthecake,ifitcomesout
cleanthecakeiscooked.
•Forcrisperresultswhenbakingbiscuits,remove
thebakingtraysfromtheovenandplacedirectly
ontowireracks.Movethebiscuitsslightlyaway
fromtheirbakedpositiononthetraysandcool
completelybeforeremoving.
1
BEM400_BEM400S_BOOKLET.indd 14-15 12/6/08 3:06:43 PM

1
Water fromthetapisusedinallbreadrecipes.If
usingwaterincoldclimatesorfromtherefrigerator,
allowwatertocometoroomtemperature.Extremes
ofhotorcoldwaterwillpreventtheyeastactivating.
Eggs canbeusedinsomebreadrecipesandprovide
liquid,aidrisingandincreasethenutritionalvalue
ofthebread.Theyaddflavourandsoftnessto
thecrumbandareusuallyusedinsweetertypes
ofbread.
Other ingredients suchasfruit,nuts,chocolatechips,
etc.,requiredtoremainwholeinthebakedbread,
shouldbesuspendedinthedough.Theseingredients
shouldbegraduallyaddedduringthekneadingand
beforethedoughrisesforthefirsttime.
Formoreinformationaboutbread mixes please
contacttherelevantnumberlistedbelow.Orreferto
contactdetailsonthepackagingofthebread.
Defiance 18008883
KitchenCollection 1800
LowanWholefoods 1800318
Elfin(NewZealandonly) 0800110800
Formoreinformationaboutbread flourplease
contacttherelevanttelephonenumberlistedbelow
orrefertocontactdetailsonthepackage.
DefianceBaker’sFlour 18008883
Elfin/ChampionHighGrade
PlainFlour(NewZealandonly)  0800110800

Formoreinformationaboutgluten flourandbread
improverpleasecontact:
LowanWholefoods 1800318
The vital ingredients continued
‘ Lowan’ brand Bread Improverwasusedinthe
recipesrequiringthisingredient.Asimplebread
improvercanbeacrushedunflavoured0mg
vitaminCtabletaddedtothedryingredients.
Sugarprovidessweetnessandflavour,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.
New Zealand only:
Sugar can be reduced for more improved results.
Powdered milkandmilkproductsenhancethe
flavourandincreasethenutritionalvalueof
bread. Powderedmilkisconvenientandeasytouse
(storeinanairtightcontainerintherefrigerator).
Lowfatorskimmilkpowdercanbeusedwith
goodresults.Soymilkpowdercanalsobeusedbut
producesadenserloaf.Freshmilkshouldnotbe
substitutedunlessstatedintherecipe.
Saltisanimportantingredientinbreadmaking.In
thedough,saltincreaseswaterabsorption,improves
kneading,strengthenstheglutendevelopmentand
controlsfermentationoftheyeastwhichresultsin
improvedloafshape,crumbstructure,crustcolour,
flavourandkeepingqualities.Assaltinhibitsthe
risingofbreadbeaccuratewhenmeasuring.
New Zealand only:
Salt can be reduced for more improved results.

Fataddsflavour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colouredcrumb.
Yeast isusedastheraisingagentforthe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theusebydate,asstale
yeastwillpreventthebreadfromrising.
‘Tandaco’brandyeast(availablenationallyinmost
supermarkets)wasusedinthedevelopmentofall
yeastedrecipescontainedinthisbook.
Smallerpacketsofbreadmixusuallycontainsachets
ofyeast.Largerbulkbagsofbreadmixusually
donotincludetheyeastsachets,howeverthe
correspondingbrandofyeastmaybepurchased
separately.
Somebulkandimportedyeastsaremoreactive,
thereforeitisrecommendedtouselessofthese
yeasts.Yeastmayalsobemoreactiveinhot
weather.Forinformationonotherbrandsofyeast
relatingtoquantitiescontactthemanufacturerlisted
onthepackage.

New Zealand only:
We recommend the use of ‘Elfin’ brand yeast.

Rapid rise yeast isamixtureofyeastandbread
improver.Brandswillvaryinstrength.Ifwishing
tosubstituteforyeastinarecipe,omitthebread
improver.RapidRiseyeastsshouldnotbeusedwith
BreadMixasbreadimproverisalreadyincluded.

New Zealand only:
‘Edmonds Surebake Yeast’ is the most readily
available yeast product in New Zealand.
1
BEM400_BEM400S_BOOKLET.indd 16-17 12/6/08 3:06:43 PM

Mixing guide
Mixing tips
1
The vital ingredients continued
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–raising 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(10g)plainflourand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flavour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flavour
differences—useonly¾ oftheamountofbutter.

Eggsshouldbeatroomtemperaturetogivebetter
volumewhenmakingcakesandsponges.Standard
0geggswereusedintherecipes.

Milkshouldbefullcreamunlessspecified.Light,low
fatorskimmilkcanbeusedbutwillgivetexture
andflavourdifferences.
Sugar—whitecrystalsugar—isusedtogive
flavour,textureandcolourtobakedproducts.
Castersugarisoftenusedinbakingasitiseasier
todissolvewhencreamingbutterandsugar.Brown
sugarisalsoeasytodissolveandcanbeusedtogive
adifferentflavourandtexture.Thelargecrystalsof
rawsugarareslowertodissolveandcanbesuitable
forbakedproductssuchasmuffins.
18
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doughs.
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Wizz™Mix
Professionaloff,unplugatthepoweroutletandremove
theobject.
Eggwhite •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speed1tokneadingredientsintoadoughball.
•DONOTplacehandsneardoughhookwhenmixeris
operating.
Speed setting Mixing task For
1 kneading/folding

Breaddoughs
 lightmixing

Puddings,icings,packetmixes,
muffins
3- beating/creaming

Butterandsugar,creamcheese,
heavybatters
- whipping/aerating

Cream,eggwhite/meringues,
marshmallow
BEM400_BEM400S_BOOKLET.indd 18-19 12/6/08 3:06:43 PM

Recipes
Deliciousrecipes
BEM400_BEM400S_BOOKLET.indd 1 12/6/08 3:06:44 PM

Biscuits and slices
R3
Butter biscuits
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
1 x 60g egg
2 cups (300g) plain flour
1 teaspoon baking powder
1. AssembleMixerusingflatbeater.
. Usingspeed,creambutteruntilsoft,add
sugar,vanillaessenceandegg,creamuntil
lightandfluffy.
3. Siftflourandbakingpowdertogether.
. Reducemixertospeed,graduallyaddsifted
ingredientsintothecreamedmixtureuntiljust
combined.Donotovermix.
. Rollheapedteaspoonsofbiscuitmixtureintoballs
andplaceevenlyonalightlygreasedbakingtray.
Allowspaceforspreading.Flattenballsslightly
withalightlyflouredfork.
. Bakeinapreheated10ºCovenfor1-1minutes
oruntilcookedandpalegolden.
. Removebiscuitsfromtrayandcoolonawirerack.
When using smaller quantities turn off the
Mixer from time to time and scrape the bowl
with a spatula.
Note
VARIATIONS:
Chocolate biscuits
1 quantity Butter biscuit mixture
2 tablespoons cocoa
Step:Siftflour,bakingpowderandcocoatogether.
Orange biscuits
1 quantity Butter biscuit mixture
1 tablespoon finely grated orange rind
Step3:(Omitvanillaessence)addsugar,orangerind
 andegg,creamuntillightandfluffy.
Lemon biscuits
1 quantity Butter biscuit mixture
3 teaspoons finely grated lemon rind

Step3:(Omitvanillaessence)addsugar,lemonrind
 andegg,creamuntillightandfluffy.
Spice biscuits
1 quantity Butter biscuit mixture
1 tablespoon ground cinnamon
1 teaspoon nutmeg
Step:Siftflour,bakingpowderandspicestogether.
Sultana biscuits
1 quantity Butter biscuit mixture
1⁄2 cup sultanas
Step:ReduceMixertospeed,graduallyaddsifted
ingredientsintothecreamedmixtureuntil
justcombined.Foldinsultanas.Donotover
mix.
40
Contents
R
Page
Biscuits and slices R3
Breads and doughs R7
Breakfast ideas R12
Cakes and sponges R15
Desserts and sweets R17
Icings and frostings R19
Perfect pastries R21
Wholesome wholemeal R23
All time Australiana R27
Festive favourites R31
BEM400_BEM400S_BOOKLET.indd 2-3 12/6/08 3:06:45 PM

R
Gingerbread biscuits
125g butter, softened
¹/³ cup brown sugar
¹/³ cup golden syrup
1 x 60g egg, lightly beaten
2¼ cups (340g) plain flour
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Extra flour, for kneading
1. AssembleMixerusingflatbeater.
. Usingspeed,beatbutter,sugarandsyrup
untillightandcreamy.Addtheeggandbeat
welltocombine.
3. Siftflour,ginger,bakingpowderand
sodatogether.
. Usingspeed1,stirinsiftedingredientsuntil
justcombined.Donotovermix.
. Turnmixtureoutontolightlyflouredboardand
kneadlightlytoformasmoothroundball.
. Rolloutdoughtommthickness.Coverand
refrigeratedoughontheboardfor0-30minutes
oruntilfirmenoughtocut.
. Cutintoroundsusingasharpcmroundbiscuit
cutterorusetraditionalgingerbread
shapedcutters.
8. Placegingerbreadshapesontolightlygreased
bakingtrays.Allow3cmspacesforspreading.
. Bakeinapreheated180ºCovenfor10-1minutes
oruntilcookedandlightlybrowned.
DecorateGingerbreadbiscuitshapeswithwhite
vanillaicingandcolouredvariations(RecipePage
R1)andsilvercachousifdesired.
Cheddar cheese biscuits
150g butter, softened
1 cup finely grated Cheddar cheese
¼ cup finely grated Parmesan cheese
1¼ cups plain flour, sifted
Extra flour, for kneading
Extra Parmesan cheese, for sprinkling
Sweet paprika, for sprinkling
1. AssembleMixerusingflatbeater.
. Usingspeed,creambutteruntillightandfluffy.
3. Reducetospeed1,stirincheeses,increaseto
speed3andmixuntiljustcombined.
. Reducetospeed1,foldinflour,mixtocombine.
. Turnoutmixtureontoalightlyflouredboardand
kneadlightlytoformarounddoughball.
.Rolloutdoughtommthickness.Cutintorounds
usingasharpcmroundbiscuitcutter.
.Placebiscuitroundsontolightlygreasedbaking
trays,sprinklewithextraParmesancheeseand
lightlydustwithsweetpaprikaifdesired.Allow
3cmspacesforspreading.
8.Bakeinapreheated180ºCovenfor10-1minutes
oruntilcookedandgolden.
. Coolbiscuitsontraysforminutesbefore
transferringtowirerack.
3020
Biscuits and slices continued
Macaroons
4 egg whites
1½ cups caster sugar
1 teaspoon coconut essence
2 teaspoons finely grated lemon rind
3 tablespoons corn flour, sifted
4 cups desiccated coconut
Extra desiccated coconut, for sprinkling
Melted chocolate, optional

1. AssembleMixerusingwirewhisk.
. Usingspeed,beattheeggwhitesuntilfirm
peaksform.Graduallyaddthesugar,beating
constantly,untilthemixtureisthickandglossy
andthesugarisdissolved.Addtheessenceand
rind,beatuntiljustcombined.
3. RemovewirewhiskandassembleMixerusing
flatbeater.
. Usingspeed1,addcornflourandcoconutandmix
untiljustcombined.
. Placetablespoonsofmixtureontolightlygreased
bakingtrays.Allow3cmspacesforspreading.
Sprinklewithextracoconutifdesired.
. Bakeinapreheated10ºCovenfor1-0minutes
oruntilsetandlightlygolden.
. Removemacaroonsfromtrayandcoolona
wirerack.
Decoratemacaroonswithafinedrizzleofmelted
chocolateifdesired.
Double chocolate chip cookies
180g butter, chopped
150g dark chocolate, chopped
1½ cups (225g) plain flour
¾ cup cocoa
1½ cups brown sugar
3 x 60g eggs, lightly beaten
1½ cups dark choc bits
1. Meltbutteranddarkchocolateinasmallsaucepan
overalowheat,stirringconstantlyuntilsmooth.
Keepwarm.
. AssembleMixerusingflatbeater.
3. Usingspeed1,stirplainflour,cocoaandbrown
sugar,increasetospeed,continuemixingand
graduallyaddthebuttermixtureandeggs.Donot
overmix.
. Usingspeed1,stirinchocbitsuntiljustcombined.
. Placetablespoonsofmixtureontolightlygreased
bakingtrays.Allow3cmspacesforspreading.
Flattenlightlywithbackofaspoon.
. Bakeinapreheated180ºCovenfor1-0minutes
oruntilsetandlightlygolden.
. Coolbiscuitsontraysforminutesbefore
transferringtowirerack.
VARIATIONS:
• Substitute½ cupdarkchocbitswith½ cupwhite
chocbits.
•Substitute½ cupdarkchocbitswith½ cup
choppedmacadamianuts.
• Makechunkydoublechocchipcookiesbybaking
tablespoonsofmixtureinsteadof1tablespoon.
5060
R
BEM400_BEM400S_BOOKLET.indd 4-5 12/6/08 3:06:45 PM

Breads and doughs
R
Basic white bread
4 cups (600g) bread flour
3 tablespoons milk powder
1½ teaspoons salt
1½ tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1½ cups (375ml) water
Extra bread flour, for kneading
1. AssembleMixerusingdoughhook.
. Placeflour,milkpowder,salt,sugar,bread
improverandyeastintomixingbowl.
3. Usingspeed1-,slowlyaddtheoilthenthe
watertothedryingredients.Mixfor1minute
untiladoughballstartstoform.
. Turnthedoughoutontoalightlyfloured
surfaceandkneadbyhanduntilthedough
issoftandpliable.
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
. Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledinsize.
. Removetherisendoughfromthebowland
kneadagainonalightlyflouredsurface.
. Shapedoughintoarollshapetofitalargebread
tinordivideintotwotofittwosmallerbread
tins.
8. Coverlooselywithlightlygreasedplasticwrap
andleavetostandinawarmareafor30-0
minutesoruntilwellrisen.Removeplasticwrap.
. Brushtopofdoughwitheggglazeifrequired
andbakeinapreheatedovenat00ºCfor0-0
minutesoruntilcookedandgoldenbrown.
10.Removefrompanandcoolonwirerack.
Egg glaze
1 x 60g egg, lightly beaten
2-3 tablespoons water

1. Combineingredientsuntilsmooth.Donotwhisk.
Strainthroughasieveifrequired.Brushglazeover
dough.
Biscuits and slices continued
20
30
R
Scottish oatcakes
1 cup plain flour
1 teaspoon bicarbonate of soda
3 cups oat bran
½ cup caster sugar
180g butter, melted
1 x 60g egg, lightly beaten
1. AssembleMixerusingflatbeater.
. Siftflour,soda,oatbranandcastersugartogether
intothemixingbowl.
3. Usingspeed1,graduallyaddthebutterandegg
tothedryingredients.Donotovermix.
. Turnoutmixtureontoalightlyflouredboardand
rollouttoacmx3cmrectangle.Cutinto30
squareswithasharpknife.
. Placesquaresontolightlygreasedbaking
trays. Allow3cmspacesforspreading.
. Bakeinapreheated180ºCovenfor1-0minutes
oruntilcookedandlightlybrowned.
. Coolbiscuitsontraysfor1-minutesbefore
transferringtowirerack.
Raspberry cheesecake slice
250g plain sweet biscuits, finely crushed
1 teaspoon ground cinnamon
60g melted butter
½ cup smooth raspberry jam
½ cup cream
250g cream cheese
250g smooth ricotta cheese
½ cup caster sugar
1 teaspoon vanilla essence
3 teaspoons gelatine
2 tablespoons hot water

1. Mixbiscuitscrumbs,cinnamonandbutteruntil
wellcombined.
. Pressbiscuitmixture,evenlyandfirmly,into
a0cmx30cmlamingtonpanlinedwith
bakingpaper.
3. Placejamintoapipingbagandpipethinstrips
lengthwaysalongthebiscuitmixture.Cover
andrefrigerate.
. AssembleMixerusingwirewhisk.
. UsingSpeed,beatcreamuntilsoftpeaks
form. Remove,setaside.
. UsingSpeed,beatcreamcheese,ricottacheese,
sugarandvanillaessenceuntilsmooth.
. Dissolvegelatineinthehotwaterthenstirinto
thecreamcheesemixture.
8. UsingSpeed1,foldthewhippedcreamintothe
creamcheesemixture.
. Spreadcreamedmixturecarefullyoverchilled
biscuitbase.
10.Drizzleremainingjamovercreamedmixture
andswirllightlywithafork.
11.Refrigerateforseveralhoursoruntilset.
BEM400_BEM400S_BOOKLET.indd 6-7 12/6/08 3:06:45 PM

R
Mixed seed bread
2 cups (300g) bread flour
2 cups (300g) wholemeal flour
2 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons oil
1¾ cups (440ml) water
2 tablespoons cracked wheat (burghul)
2 tablespoons sunflower seeds
2 tablespoons poppy seeds
2 tablespoons linseeds
Extra bread flour, for kneading
Extra seeds, for top of bread
1. AssembleMixerusingdoughhook.
. Placeflours,milkpowder,salt,sugar,bread
improverandyeastintomixingbowl.
3.Usingspeed1-,slowlyaddtheoilthenthe
watertothedryingredients.Mixfor30seconds
untiladoughballstartstoform,addcracked
wheatandseeds,mixforanother30seconds.
.Turnthedoughoutontoalightlyflouredsurface
andkneadbyhanduntilthedoughissoft
andpliable.
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note

. Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledin
size.
. Removetherisendoughfromthebowland
kneadagainonalightlyflouredsurface.
. Shapedoughintoarollshapetofitalarge
breadtinordivideintotwotofittwosmaller
breadtins.
8. Coverlooselywithlightlygreasedplasticwrap
andleavetostandinawarmareafor0-0
minutesoruntilwellrisen.Removeplasticwrap.
.BrushtopofdoughwithEggglaze(recipepage
R)andsprinklewithextraseedsifrequiredand
bakeinapreheatedovenat00ºCfor0-0
minutesoruntilcookedandgoldenbrown.
10.Removefrompanandcoolonwirerack.
Breads and doughs continued
Herb, cheese and garlic monkey bread
1 quantity Basic White Bread dough
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh mixed herbs
(example: rosemary, basil, sage, thyme)
½ cup finely grated Parmesan or Cheddar cheese
¼ cup melted butter

1.Followsteps1-3oftheBasicwhitebreadrecipe.As
doughstartstoform,addgarlicandmixedherbs.
. Turnthedoughoutontoalightlyflouredsurfaceand
kneadbyhanduntilthedoughissoftandpliable.
The dough should be well kneaded at this
stage to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
3. Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledinsize.
. Removetherisendoughfromthebowlandknead
againonalightlyflouredsurface.
. Dividedoughin3cmroundballs.Brushdough
ballswithmeltedbutterandlayerintoalarge,
lightlygreasedtubeorangelfoodpan,or
smallerringpans.
. Coverlooselywithlightlygreasedplasticwrapand
leavetostandinawarmareafor30-0minutes
oruntildoughhasrisentotopofpan.Remove
plasticwrap.
. Bakeinapreheatedovenat00ºCfor0-0
minutesoruntilcookedandgoldenbrown.Allow
tostandinpanfor10-1minutestoensurethe
monkeybreadholdsitsshapewhenturnedout.
Servewarm.
R8
BEM400_BEM400S_BOOKLET.indd 8-9 12/6/08 3:06:46 PM

R11
Focaccia
3 cups (450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Topping:
2 tablespoons olive oil
1 tablespoon rock salt
2 tablespoons black olives, sliced
1. AssembleMixerusingdoughhook.
. Placeflour,salt,sugarandyeastintothe
mixingbowl.
3. Usingspeed1-,slowlyaddtheoilthenthe
watertothedryingredients.Mixfor1minute
untiladoughballstartstoform.
. Turnthedoughoutontoalightlyfloured
surfaceandkneadbyhanduntilthedough
issoftandpliable.
. Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledin
size.
. Removetherisendoughfromthebowland
kneadagainonalightlyflouredsurface.
. Pressthedoughintoalightlygreased
0cmx30cmlamingtonpan.
8. Coverlooselywithlightlygreasedplastic
wrapandleavetostandinawarmarea
for0-30minutesoruntildoubledinsize.
. Removeplasticwrap,brushdoughwitholive
oilandsprinklewithrocksaltandolives.
10.Bakeinapreheatedovenat00ºCfor30-3 
minutesoruntilcookedandgoldenbrown.
11.Removefrompanandcoolonwirerack.
Calzonne
2 cups (300g) bread flour
1 cup (150g) wholemeal plain flour
1 teaspoon salt
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
Suggested fillings:
•Sun-dried tomato pesto, toasted red, yellow
and green capsicum, marinated eggplant or
sliced mushrooms.
•Anchovy fillets, prawns, sliced salami, ham, bacon,
turkey or chicken.
•Grated cheddar, mozzarella, Parmesan or sliced
camembert, brie or fetta cheeses.
1. AssembleMixerusingdoughhook.
. Placeflours,saltandyeastintothemixingbowl.
3. Usingspeed1-,slowlyaddtheoilthenthewater

tothedryingredients.Mixfor1minuteuntila
doughballstartstoform.
. Turnthedoughoutontoalightlyflouredsurface
andkneadbyhanduntilthedoughissoftand
pliable.Donotoverknead.
. Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledinsize.
. Removetherisendoughfromthebowlandknead
againonalightlyflouredsurface.
. Dividethedoughinto8equalpieces.Rolleach
pieceintoa1cmcircle.
8. Spreadhalfofeachdoughcirclewithselected
fillings,leavinga1cmrimaroundtheedge.
. Brushedgeswithwater,thenfoldtheuncovered
halfoverthefillingandsealtheedges.
10.Placeontolightlygreasedbakingtrays.Useasharp
knifetomakeaslitinthetopofeachcalzone.
11.Bakeinapreheatedovenat00ºCfor1-0
minutesoruntilcookedandgoldenbrown.
1.Removefromtraysandcoolonwirerack.
Make pizzas from above recipe by spreading fillings
over each dough circle and bake at 200ºC for
12-15 minutes or until base is cooked and topping
heated through.
2-42-4
Breads and doughs continued
Cinnamon nut scrolls
4 cups (600g) bread flour
1 teaspoon salt
2 tablespoons sugar
1½ teaspoons mixed spice
2 teaspoons grated orange rind
2½ teaspoons Tandaco yeast
1 x 60g egg, lightly beaten
1½ cups (375ml) milk, scalded and cooled
Filling:
2 tablespoons melted butter
2 tablespoons light brown sugar
2 tablespoons ground cinnamon
¼ cup (40g) sultanas
½ cup (60g) chopped walnuts
1. AssembleMixerusingdoughhook.
. Placeflour,salt,sugar,mixedspice,orangerind
andyeastintothemixingbowl.
3.Usingspeed1-,slowlyaddtheeggthenthe
cooledmilkintothedryingredients.Mixfor1
minuteuntiladoughballstartstoform.
.Turnthedoughoutontoalightlyflouredsurface
andkneadbyhanduntilthedoughissoft
andpliable.
.Placethedoughballintoalargebowl,loosely
coverwithplasticwrapandleavetostandina
warmareafor0minutesoruntildoubledinsize.
.Removetherisendoughfromthebowlandknead
againonalightlyflouredsurface.
.Rolloutthedoughtoa0cmx30cmrectangle.
Brushdoughwithbutter.Combinesugarand
cinnamonandsprinkleevenly,togetherwith
sultanasandwalnuts,overthebutterleavinga
cmborder.Rollthedoughupfromthelongside,
asforaSwissRoll.
8. Cutinto1slicesandplacecutsideupinto
lightlygreaseddeepcmroundcakepans.
. Coverlooselywithlightlygreasedplasticwrap
andleavetostandinawarmareafor30minutes
oruntilbunshaverisenslightly.Remove
plasticwrap.
10.Bakeinapreheatedovenat00ºCfor30-3
minutesoruntilcookedandgoldenbrown.
Removefromcakepansandcoolonwireracks.
Whencool,drizzlewithvanillabunglaze.
Vanilla bun glaze
½ cup icing sugar, sifted
½ teaspoon vanilla essence
2 tablespoons warm milk
1.Combineingredientsintoasmallmixingbowl
andstiruntilsmoothandthinenoughtodrizzle
overbuns.
12
R10
BEM400_BEM400S_BOOKLET.indd 10-11 12/6/08 3:06:46 PM

R13
Fluffy scrambled eggs with
smoked salmon
6 x 60g eggs
½ cup thickened cream
Freshly ground black pepper
2 tablespoons butter
200g smoked salmon, roughly chopped
3 tablespoons finely snipped chives
1. AssembleMixerusingwirewhisk.
. Usingspeed,beateggsandcreamuntillight
andfluffy,addpepperifdesired.
3. Meltbutterinfrypanovermediumheat.Pour
eggmixtureintohotpanandstiruntilmixturehas
thickenedslightly.Stirinchoppedsalmon.
. Coverfrypanwithlidandcookuntileggsareset
butstilllightandfluffy.
. Sprinklewithchivesandservehot.
Sweet corn and bacon fritters
2 x 60g eggs
1 x 440g can creamed corn
1 teaspoon salt
Freshly ground black pepper
2 cups (300g) plain flour
2 teaspoons baking powder
2 tablespoons oil
1. AssembleMixerusingflatbeater.
. Usingspeed1,beateggs,addcreamedcornuntil
justcombined,addsaltandpepperifdesired.
3. Siftflourandbakingpowdertogether.
. Usingspeed,slowlyaddsiftedingredientsto
eggmixture,mixuntilcombined.
. Heatoilinfrypanovermediumheat.
Placetablespoonfulofcornmixtureintohotpan.
Cookuntilgolden,turnoverandcookotherside.
. Removeanddrainonabsorbentpapertowel.
Repeatwithremainingmixture.
Pancakes
2 cups (300g) plain flour
Pinch of salt
2 x 60g eggs
2¼ cups milk
2 tablespoons butter, softened
1. AssembleMixerusingwirewhisk.
. Usingspeed,mixflour,salt,egg,andmilkinthe
mixingbowluntilwellcombinedandsmooth.
3. Heatafryingpanovermediumheatandlightly
greasewithalittleofthesoftenedbutter.
. Pourasmallquantityofbatterintofryingpanand
cookuntilbubblescometothesurfaceandbreak.
. Carefullyturnthepancakeoverandcookuntil
goldenbrown.Removefrompanandkeepwarm.
. Repeatwithremainingbatter.
Servewarmpancakessprinkledwithlemonjuiceand
sugar,oryoghurtandfreshfruit.
12-15
6
4-6
Breakfast ideas
French hen’s egg fruit toast
4 x 60g eggs
¾ cup milk
¼ cup caster sugar
1½ teaspoons cinnamon
1½ tablespoons butter
6 thick slices fruit bread
Icing sugar, to serve
1. AssembleMixerusingwirewhisk.
. Usingspeed1-,mixeggs,milk,castersugarand
cinnamonuntilwellcombined.
3. Meltalittleofthebutterinanon-stickfrypan
overmediumheat.
. Dipasliceoffruitbreadintotheeggmixtureto
coatbothsidesthenplaceintothefrypan.
. Cookfor1minuteoneachsideoruntilcrispand
golden.Repeatwithremainingbatter,butterand
fruitbread.
Servehot,lightlydustedwithicingsugar.
Souffle French omelette with
ham and herbed cheese
2 tablespoons butter
150g thinly sliced ham
3 tablespoons finely snipped chives
2 tablespoons finely chopped parsley
6 x 60g eggs, separated
¼ cup milk
2 teaspoons French mustard
¼ teaspoon salt
¾ cup grated tasty cheese
1. Meltbutterinfrypanovermediumheat,addham
andherbsandsautéforminutes.Removeand
setaside.
. AssembleMixerusingwirewhisk.
3. Beateggwhitesonspeeduntilsoftpeaks
form.Removeandsetaside.
. Beateggyolks,milk,mustardandsaltonspeed
untilwellcombined.
. Foldwhippedeggwhitesthrougheggyolkmixture.
. Poureggmixtureevenlyintofrypanovermedium
heatandcookuntilomelettepuffsandbaseisset
andgoldenbrown.
. Sprinklesautéedhamandherbmixtureevenly
withthecheeseoverhalftheomelette.Foldthe
unfilledhalfoftheomeletteoverthefilling.
8. Cutintolargeslicesandservehot.
4-6
4-6
R1
BEM400_BEM400S_BOOKLET.indd 12-13 12/6/08 3:06:47 PM

R1
Vanilla butter cake
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted
¾ cup milk
1. AssembleMixerusingflatbeater.
. Usingspeed,beatbutterandsugaruntillight
andfluffy.
3. Addvanillaessence,addeggsoneatatime,beat
wellaftereachaddition.
. Usingspeed,slowlyaddflourandmilk
alternately,toformasmoothbatter.
. Dividemixtureevenlyintotwolightlygreased
andlined0cmroundcakepansoronedeep
cmroundcakepan.
. Bakeinapreheated180ºCovenfor-0minutes
oruntilcookedandgolden.Turnoutontowire
racktocool.
Whencool,covercakewithViennacreamfrosting
(RecipepageR1)ifdesiredorlightlydustwith
siftedicingsugar.
VARIATIONS:
Coconut cake
1 quantity Vanilla Butter Cake mixture
½ cup desiccated coconut
1 quantity Vanilla Icing
Extra desiccated coconut, for sprinkling

Step:Usingspeed,slowlyaddflour,coconutand
milkalternately,toformasmoothbatter.
Whencool,covercakewithViennacream
frosting(RecipepageR1)andsprinklewith
extracoconutifdesired.
Coffee cake
1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water
Step3:(Omitvanillaessence)adddissolvedcoffee, 
addeggsoneatatime,beatwellafter

eachaddition.Whencool,covercakewith
Coffeeicing(RecipePageR1)ifdesired.
Sultana or cherry cake
1 quantity Vanilla Butter Cake mixture
¾ cup sultanas or glace cherries
Step:Usingspeed,slowlyaddflourandmilk 
 alternately,toformasmoothbatter.Reduce
 tospeed1,foldinsultanasorcherries.
Donotovermix.
Marble cake
1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring
Step:Dividemixtureintothreeequalparts.Into 
 one-thirdstirthecocoaandtoanotherthird 
 add1-dropsredfoodcolouringtomakea 
 pinkmixture.Spoonthethreemixtures,in 
 stripes,intolightlygreasedandbaselined 
 0cmsquarecakepan.Useaknifetotwirl 
 thethreemixtures.Whencool,covercake 
 withalternatePinkandchocolateicing 
 (RecipepageR18)ifdesired.
Breakfast ideas continued
Waffles
4 x 60g eggs, separated
1¾ cups milk
2½ cups (375g) plain flour, sifted
3 teaspoons baking power
1 cup caster sugar
100g butter, melted
1. AssembleMixerusingwirewhisk.
. Usingspeed1,mixeggyolksandmilkinthe
mixingbowluntilwellcombinedandsmooth.
3. Siftflour,bakingpowderandsugartogether.
. Usingspeed,addsiftedingredientstoegg
yolkmixture,beatuntilsmooth.Addmelted
butterandbeatuntilwellcombined.Remove
batterandsetaside.
. Cleanthemixingbowlandwirewhiskwell.
. Usingspeed,beateggwhitesuntillight
andfluffy.
. Gentlyfoldeggwhitesthroughpreparedbatter
untilwellcombined.
8. Pour½ cupofthebatterintothecentreora
preheatedwafflemaker.
. Closewafflemakerlidandcookwaffleuntil
goldenbrown.
10.Removefromwafflemakerandkeepwarm.
Repeatwithremainingbatter.
Servehotwafflesdrizzledwithhoneyormaplesyrup.
Crumpets
¾ cup warm milk
¾ cup warm water
2 teaspoons sugar
1 teaspoon Tandaco yeast
2 cups (300g) plain flour
1 tablespoon baking powder
½ teaspoon salt
1. AssembleMixerusingwirewhisk.
. Usingspeed1,mixmilk,water,sugarandyeastin
themixingbowluntilwellcombinedandsmooth.
3. Siftflour,bakingpowderandsalttogether.
. Usingspeed,graduallyaddsiftedingredientsto
milkmixture,beatuntilsmooth.
. Lightlygreaseeggringsandplacethemintoa
lightlygreasedandpreheatedfrypan.
. Pourbatterintopreparedeggrings—sufficientto
fillto¾full.
. Cookcrumpetsonhighheatsettingfor3minutes,
reducetoalowerheatandcookforafurther10
minutesoruntilbubblescometothesurfaceand
break.Carefullyremoverings.
8. Coverfrypanwithlidandcookforafurther3-
minutesoruntilcrumpetsareset.
. Removecrumpetsandkeepwarm.Repeatwith
remainingbatter.
Servewarmcrumpetstoppedwithbuttercurlsand
drizzledwithgoldensyruporhoney.
12-15 8
R1
Cakes and sponges
BEM400_BEM400S_BOOKLET.indd 14-15 12/6/08 3:06:47 PM

Desserts and sweets
20
4-6
R1
Cakes and sponges continued
Rich chocolate spice cake
250g butter, chopped
250g dark chocolate, chopped
1 cup (150g) self raising flour
1 cup (150g) plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
2 tablespoons garam marsala
2 cups caster sugar
4 x 60g eggs
150ml buttermilk
1. Meltbutterandchocolateinasaucepanovera
lowheat,stirringconstantlyuntilsmooth.
Removefromheatandkeepwarm.
.AssembleMixerusingflatbeater.
3.Siftflours,cocoa,sodaandgarammarsalaintothe
mixingbowl.
. Usingspeed1,stirinsugar,increasetospeed,
continuemixingandgraduallyaddtheeggsand
buttermilk.Donotovermix.
. Usingspeed1,stirinchocolatebuttermixture
untiljustcombined.
.Pourthemixtureintoalightlygreased,baseand
sidelineddeepcmroundcakepan.
. Bakeinapreheated10ºCovenfor1¾-hoursor
untilsetandcookedwhentested.
8. Allowthecaketocoolcompletelyinthecakepan
beforeturningoutontowirerack.
 Dusttopofcakewithstripesoficingsugarand
cocoaorcoverwithcreamychocolateglaze
(RecipepageR0).
Never fail plain sponge
4 x 60g eggs, separated
¼ cup caster sugar
1 cup (150g) self raising flour, sifted
3 tablespoons water
1. AssembleMixerusingwirewhisk.
. Usingspeed,beateggwhitesuntilstiffpeaks
form.Continuebeatingandgraduallyaddsugar
untilthickandglossy.
3. Addeggyolksandbeatwell.
. Reducetospeed1,foldinflourandwater
alternately.Mixtocombine.
. Dividemixtureevenlybetweentwolightly
greasedandbaselined0cmcakepans.
. Bakeinpreheated180ºCovenfor1minutesor
untilcakespringsbackwhentouchedandcomes
awayslightlyfromsideofpan.
. Turnspongesouttocoolonawirerackcovered
withbakingpaper.
SpreadtopofonespongecakewithChocolatepraline
cream(RecipepageR0),placeotherspongecakeon
topandlightlydustwithicingsugar.
R1
Baked Portuguese tart
1 quantity Rough puff pastry
(Recipe page R22)
4 x 60g eggs
¼ cup caster sugar
1 tablespoon corn flour
1½ cups warm milk
1-2 tablespoons melted butter
1 tablespoon caster sugar, extra
1. Rollpastrytocoverbaseandsidesof3cmoven
proofpieplate,allowingpastrytooverlapedge
slightly.
. Blindbakethepastrybaseinapreheatedoven
00ºCfor1minutesoruntillightgolden.
3. AssembleMixerusingwirewhisk.
. Usingspeed3,beattheeggsandsugaruntillight
andfluffy.
. Blendcornflourintowarmmilk.
. ReduceMixertospeed1,blendmilkmixturewith
eggmixture.
. Placepieplateontoanoventrayandpourcustard
intopreparedpastrycase.Brushpastryedgewith
meltedbutterandsprinkleedgelightlywith
castersugar.
8. Bakeinapreheated0ºCovenfor10minutes,
reduceheatto180ºCfor0minutesoruntil
custardisset.Servewarm.
Profiteroles
1 quantity Choux pastry (Recipe page R21)
1 quantity Chocolate praline cream (Recipe page R20)
1 quantity Creamy chocolate glaze (Recipe page R20)

1. Splitchouxpastrypuffsalmostinhalf,remove
anysoftcentres.
. Fillemptypuffcentreswithchocolatepraline
creamandpresstoclose.
3. Placepuffsontoawirerackanddrizzlewith
creamychocolateglaze.
Allowglazetosetbeforeserving.
BEM400_BEM400S_BOOKLET.indd 16-17 12/6/08 3:06:47 PM

Icings and frostings
Vienna cream frosting
125g butter, chopped
1½ cups icing sugar
2-3 tablespoons milk
1. AssembletheMixerusingwirewhisk.
. Usingspeed3,beatthebutteruntilit
lightensincolour.
3. Graduallyaddhalftheicingsugar,thenthe
milkandremainingicingsugar,beatuntil
lightandfluffy.
Cream cheese frosting
250g cream cheese
50g butter, chopped
1 teaspoon vanilla essence
or 1 tablespoon lemon juice
½ cup icing sugar, sifted
1. AssembletheMixerusingthewirewhisk.
. Usingspeed3,beatthecreamcheeseandbutter
untillightandcreamy.
3. Addthevanillaessence,thengraduallyaddthe
icingsugarandbeatuntillightandfluffy.
White vanilla icing
2 cups icing sugar, sifted
1 teaspoon butter, softened
2 tablespoons water
½ teaspoon vanilla essence

1.AssembleMixerusingflatbeater.
.UsingSpeed1,combineallingredients.Addalittle
extrawatertomixtoaspreadableconsistency.
VARIATIONS:
Chocolate icing
Sift1tablespooncocoawiththeicingsugar.
Coffee icing
Heatthetablespoonswaterandstirinteaspoons
instantcoffeeuntildissolved.
Coloured vanilla icing
Forlightlycolouredicingadd1–dropsofdesired
foodcolouringtotheWhiteVanillaIcingmixture.For
brightercolours,addextradropsuntildesiredcolour
isachieved.
Examples:PinkIcing—1–dropscochineal
 Purple/MauveIcing—1–dropsredand 
 bluefoodcolouring
 OrangeIcing—1–dropsyellowandred 
 foodcolouring
Lemon icing
Substitutewaterandvanillaessencewith1teaspoon
finelygratedlemonrindandtablespoonslemon
juice.Add1-dropsyellowfoodcolouringifdesired.
R1R18
Toasted coconut marshmallows
2 tablespoons gelatine
½ cup water
2 cups sugar
1 cup water
1 teaspoon vanilla essence
Desiccated coconut, lightly toasted, for sprinkling

1. Combinegelatineand½cupwaterinaheatproof
bowl,andallowtoabsorbfor10minutes.
. Combinesugarand1cupwaterinalarge
saucepan.Stirconstantlyoveragentleheatuntil
sugardissolves.
3. Dissolvegelatinemixtureoverabowlofhotwater.
. Pourgelatinemixtureintosugarmixtureand
bringtotheboil,allowtoboilfor1minutes.
Cooluntillukewarm.
. AssembleMixerusingwirewhisk.
. Pourlukewarmmixtureandvanillaessenceinto
mixingbowl.Usingspeedbeatuntilverythick
andwhite.
. Linetwo0cmx30cmlamingtonpanswithwet
bakingpaper.Pourmixtureevenlyintopans.Chill
untilset.
8. Turnmarshmallowoutontococonutdusted
bench. Useawetknifetocutintosquares.Roll
marshmallowsquaresinextracoconut. 
Keepchilled.
Thedesiccatedcoconutcanbeuseduntoasted
ifdesired.
Apricot cream meringues
4 egg whites
1 cup caster sugar
Apricot conserve, optional
Whipped cream, optional
1. AssembleMixerusingwirewhisk.
. Beateggwhitesuntiljuststiff,addhalfthesugar
andbeatwell.Repeatwithremainingsugar.
3. Pipeorspoonsmallamountsofmeringuemixture
ontoalightlygreasedbakingtray.Allow3cm
spacebetween.
. Bakeat10ºCfor1to1½hoursoruntilthe
meringuesaredry.Donotbrown.Removefrom
traysandcool.Storeinanairtightcontainer.
. Justbeforeserving,spreadasmallamountof
apricotconserveandwhippedcreamontoflat
sideofonemeringue,thenattachtheflatsideof
anothermeringue.
Largermeringuescanbemadebypipingorspooning
largeramountsofmixtureontothebakingtraysand
extendingthebakingtimeifrequired.
20-24 20-24
Desserts and sweets continued
BEM400_BEM400S_BOOKLET.indd 18-19 12/6/08 3:06:48 PM