Breville Mixer ABN77000085549 User Manual

Breville is a registered trademark of Breville Holdings Pty. Limited  
ABN 77 000 085 549  
Wizz Mix Plus  
Breville Customer Service Centre  
Australian Customers  
Breville Customer Service Centre  
Locked Bag 2000  
Botany NSW 2019  
AUSTRALIA  
Customer Service: 1300 139 798  
Fax  
(02) 9384 9601  
Email Customer Service  
New Zealand Customers  
Breville Customer Service Centre  
Private Bag 94411  
Greenmount  
AUCKLAND, NEW ZEALAND  
Customer Service: 0800 288 513  
0800 263 001  
Fax  
Email Customer Service  
INSTRUCTIONS FOR USE  
AND RECIPE BOOK  
© Copyright. Breville Holdings Pty. Limited 2002  
PRINTED ON  
RECYCLED PAPER  
Due to continual improvements in design or otherwise,  
the product you purchase may differ slightly from  
the one illustrated in this booklet.  
Model EM6  
Issue 1/02  
Model EM6  
Download from Www.Somanuals.com. All Manuals Search And Download.  
BREVILLE RECOMMENDS SAFETY FIRST  
We at Breville are very safety conscious. We design and manufacture consumer products with  
To protect against electric shock do not  
immerse cord, plug or mixer body in  
water or any other liquid.  
Always use the appliance on a dry,  
level surface.  
Do not leave the appliance unattended  
when in use.  
Young children should be supervised  
to ensure that they do not play with  
the appliance.  
Regularly inspect the supply cord, plug  
and actual appliance for any damage. If  
found damaged in any way, immediately  
cease use of the appliance and return the  
entire appliance to the nearest authorised  
Breville service centre for examination,  
replacement or repair.  
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.  
Do not let the cord hang over the edge of  
a table or counter, touch hot surfaces or  
become knotted.  
Do not place this appliance on or near a  
hot gas or electric burner, or where it  
could touch a heated oven.  
Always turn off at the power outlet and  
remove cord before attempting to move  
the appliance, before putting on or taking  
off parts or before cleaning.  
This appliance is for household use only.  
Do not use this appliance for anything  
other than its intended purpose. Do not  
use outdoors.  
Position your mixer away from the edge  
of the bench top as it may move slightly  
during use.  
Handle you mixer and attachments with  
care. Never place your fingers inside a  
mixing bowl or near beaters during use.  
Keep hands, hair, clothing, as well as  
spatulas and other utensils away from  
moving beaters during operation.  
Ensure the motor and beaters have  
completely stopped before setting the unit  
down on the benchtop or disassembling.  
Do not place hands in the mixing bowl  
unless the unit is disconnected from the  
power outlet. Disconnect the mixer from  
the power outlet before removing beaters.  
Use only the beaters supplied with  
this mixer.  
Always remove the beaters from the  
mixer before cleaning.  
Always switch the appliance off and then  
switch off at the power outlet before  
unplugging the appliance after use and  
before attempting to move the appliance,  
before putting on or taking off parts and  
before cleaning.  
The appliance is not intended for use  
by young children or infirm persons  
without supervision.  
4
5
ASSEMBLY AND OPERATION OF YOUR BREVILLE WIZZ MIX  
ASSEMBLY AND OPERATION cont’d  
4. Ensure that the speed selector switch is  
set to the 'OFF' (O) position. Also ensure  
that the mixer is securely attached to the  
stand before using.  
9. Plug the cord into a 230/240v power  
ATTACHING THE BEATERS/  
DOUGH HOOKS  
1. Place the Wizz Mix Plus stand on a level,  
dry surface, such as a bench top. Ensure  
the mixer stand arm is in the horizontal  
position.  
ATTACHING MIXER MOTOR  
TO MIXER STAND  
1. To attach the mixer body to the mixer  
stand, position the mixer motor on the  
stand so that the back of the mixer aligns  
with the back of the arm stand.  
outlet and turn power 'ON'.  
10. Place the beaters into the ingredients  
inside the mixing bowl. To commence  
mixing, move the speed selector switch  
to the right to the required speed.  
Always begin mixing on a lower speed  
setting to prevent splattering, increasing  
to the desired speed for the mixing task.  
The speed setting can be adjusted during  
operation by moving the switch from left  
to right.  
5. Add ingredients to the mixing bowl as per  
the recipe or your requirements.  
6. Position the mixing bowl platform  
supplied on the mixer stand (See figure 3).  
2. Attach the beaters to the mixer before it  
is placed onto the mixer stand.  
2. Press the mixer unit down on the stand  
until the latch clicks into the locking  
position. (see Figure 2).  
3. Insert each beater shaft into the left and  
right beater sockets underneath the  
mixer body (see Figure 1). Ensure the  
beater with the white cog wheel collar is  
inserted into the socket with the cog  
wheel pattern. This is important to drive  
the bowl.  
Always turn the Wizz Mix off  
if you need to scrape down  
the bowl during use. Then  
continue mixing.  
Fig. 3  
7. Place the glass mixing bowl on the mixer  
stand (See figure 4).  
Fig. 2  
11. When mixing is complete move the speed  
selector switch back the 'OFF' (O)  
The beater/dough hook  
with the white cog wheel  
collar should be in the  
correct socket so that it  
aligns with the cog wheel  
gear on the mixer stand.  
If not placed correctly, the  
bowl will not turn.  
position. Turn the power off at the power  
outlet and unplug cord.  
12. Press the Mixer Pivot button and raise  
the mixer unit to the upright position.  
13. Remove the mixer from the stand by  
pressing the Mixer Release button.  
Fig. 4  
Fig. 1  
8. Press the Tilt button while holding the  
mixer body and lower the mixer assembly  
so the beaters are inside the mixing bowl.  
4. Insert the beaters by pushing the shaft  
into the socket, turning slightly if required  
until they lock into place.  
14. Remove the beaters/dough hooks by  
pressing the eject button while grasping  
the beater shafts. The beater/dough hooks  
will be released automatically. DO NOT try  
to pull the beaters/dough hooks out of the  
sockets. Use a spatula to scrape remaining  
mixture from the beaters/dough hooks.  
Make sure the mixer is  
securely attached to the stand  
and locked into the horizontal  
position before using.  
ENSURE THE MIXER IS SWITCHED OFF AND UNPLUGGED FROM THE  
POWER OUTLET BEFORE ATTACHING THE BEATERS TO THE MIXER  
THE BEATERS/DOUGH HOOKS MUST BE INSERTED INTO THE CORRECT  
SOCKET, AS THEY ARE NOT INTERCHANGEABLE . IF NOT PLACED  
CORRECTLY, THE BOWL WILL NOT TURN.  
AVOID CONTACT WITH BEATERS DURING OPERATION. KEEP HANDS,  
HAIR, CLOTHING, SPATULAS AND OTHER UTENSILS AWAY FROM THE  
BEATERS TO PREVENT INJURY OR DAMAGE TO THE WIZZ MIX.  
6
7
Download from Www.Somanuals.com. All Manuals Search And Download.  
ASSEMBLY AND OPERATION cont’d  
CARE AND CLEANING  
TURBO BOOST FUNCTION  
BEFORE FIRST USE  
Pressing the Turbo Boost button while mixing  
provides an extra burst of power, overriding  
the speed setting being used. Press the  
Turbo Boost button and hold it down for no  
more than 30 seconds to avoid overheating.  
After the Turbo Boost has been used, always  
turn the mixer off and allow it to cool down  
for a few minutes before using again.  
Before using your Breville Wizz Mix Plus for  
the first time, wash the beaters in warm  
soapy water with a soft cloth. Rinse and dry  
thoroughly. They may be washed in  
a dishwasher.  
Then wash the bowl, beaters and dough  
hooks in warm soapy water with a soft  
cloth. Rinse and dry thoroughly. They may  
also be washed in a dishwasher.  
AUTOMATIC MIXING BOWL  
ROTATION (GEAR DRIVEN  
SYSTEM)  
The Wizz Mix Plus features a unique gear  
driven mixing bowl rotation system that  
automatically rotates the mixing bowl at an  
even speed during operation for complete  
hands free operation and an efficient, even  
mixing action of ingredients.  
5. Do not allow the beaters to soak in water  
for an extended period of time, as this  
may lead to the metal finish being  
damaged.  
CLEANING AFTER USE  
1. Always ensure that the speed selector  
switch is in the 'OFF' (O) position and that  
the power is turned off at the power  
outlet. Then remove the plug from the  
power outlet.  
6. Wipe the mixer body and mixer stand with  
a damp cloth and dry. Polish with a soft  
dry cloth.  
7. Wipe any excess food particles from the  
power cord.  
The speed of the bowl rotation adjusts  
2. To remove the mixer motor for cleaning  
press the Mixer Release Button and lift  
the mixer motor from the support arm.  
automatically to the mixing speed selected.  
The mixing bowl will not rotate correctly  
unless the beater/dough hooks are  
correctly inserted (see 'Attaching the  
Beater' Page 6).  
3. Holding the motor unit, press the eject  
button and remove the beaters.  
4. Use a rubber spatula to scrape remaining  
mixture from the beaters/dough hooks.  
8
9
CARE AND CLEANING cont’d  
MIXING GUIDE  
STORAGE  
MEASURING UP  
DO NOT USE TABLEWARE  
SPOONS OR CUPS.  
Your Breville Wizz Mix Plus should be kept in  
a convenient position on your benchtop or in  
an accessible cupboard.  
Metric Weighing Scales  
For greatest accuracy and best results, a set  
of metric weighing scales should be used.  
Tare (zero) the scales with the container in  
position then spoon ingredients in until  
desired weight is achieved. In general, water  
weighs the same in grams as it measures in  
millilitres; therefore greater accuracy is  
obtained by weighing.  
Metric Liquid Measuring Jugs  
When measuring liquids use a graduated  
metric measuring cup. Place jug on a flat  
surface, check for accuracy at eye level.  
Always unplug your Wizz Mix Plus from  
the power outlet before storing. Depress the  
Mixer Pivot Button and raise the mixer  
support arm. Sit the bowl in its position on  
the base of the mixer and lower the mixer  
arm, by depressing the pivot button again.  
Keep the mixer body attached to the  
support arm. Stand the beaters and dough  
hooks in the glass bowl.  
ALWAYS USE A STANDARD  
METRIC LIQUID  
MEASURING JUG.  
Metric Measuring Cups and Spoons  
When using the graduated METRIC  
measuring cups, it is important to spoon or  
scoop 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 top of cup  
with knife. When using graduated metric  
measuring spoons, level top of spoon with a  
straight edged knife or spatula.  
Always handle and store the beaters  
and dough hooks with care. Damaged or  
dented beaters/dough hooks will not mix  
or operate properly.  
SPEED  
MIXING TASK  
FOR  
SETTING  
1
2
3
Folding In / Light blending  
Folding In / Light blending  
Light mixing  
Scones, pastry, quick tea cakes, bread dough  
biscuit dough  
Sauces, puddings, custards,  
icings, packet mixes  
4
5
Creaming / Beating  
Whipping / Aerating  
Butter and sugar, cream cheese,  
heavy batters  
Beating cream, egg whites /  
meringues, marshmallow  
10  
11  
Download from Www.Somanuals.com. All Manuals Search And Download.  
MIXING GUIDE cont’d  
EGGS  
SOUFFLE FRENCH OMELETTE  
WITH HAM & HERBED CHEESE  
FLUFFY SMOKED SALMON  
CREAMED EGGS  
Serves 2  
Serves 4  
2 tablespoons butter  
120g sliced ham, thinly sliced  
2 tablespoons finely snipped chives  
1 tablespoon chopped parsley  
1 medium tomato  
4 eggs  
1
2
⁄ cup thickened cream  
freshly ground black pepper  
2 tablespoons butter  
150g smoked salmon, roughly chopped  
2 tablespoons finely snipped chives  
4 eggs, separated  
2 tablespoons milk  
1. Place eggs and cream into a small bowl,  
beat on speed 2 until light and fluffy.  
Season with pepper.  
1 teaspoon mild English mustard  
1
4
⁄ teaspoon salt  
1
2
⁄ cup grated tasty cheese  
2. Melt butter in frypan. Pour eggs into  
hot pan, stir until mixture has  
thickened slightly.  
1. Melt butter in frypan on medium heat.  
2. Saute the ham, chives, parsley and tomato  
for 2 minutes. Remove and put aside.  
3. Stir through chopped salmon; cover with  
3. Combine egg yolks, milk, mustard and  
salt in small bowl.  
4. Beat egg yolk mixture on speed 2  
until combined.  
5. Separately beat egg whites on speed 5  
until soft peaks form and whites are light  
and fluffy.  
6. Fold egg whites through combined egg  
yolk mixture; lightly heat frypan to a  
medium heat.  
7. Pour egg mixture evenly into frypan and  
cook until omelette puffs up and base of  
omelette is golden and crisp.  
8. Sprinkle with sauteed filling. Turn  
omelette in half and sprinkle with  
grated cheese.  
Slice into four large slices and serve  
with salad.  
12  
SPICY PIKELETS  
Makes 12  
1 cup plain flour  
2 teaspoons baking powder  
1
4
⁄ tablespoon brown sugar  
1 teaspoon ground ginger  
1
2
⁄ teaspoon cinnamon  
1
4
⁄ teaspoon mixed spices  
2 eggs, lightly beaten  
1 tablespoon honey  
1 cup milk  
45g butter, melted  
1. Sift flour, baking powder, sugar and  
spices into the glass mixing bowl.  
2. Turn mixer onto speed 2; gradually add  
eggs, honey, milk and butter.  
3. Beat on speed 3 until a creamy consistency  
is formed or ingredients are smooth.  
4. Allow mixture to stand for 5 minutes.  
5. Drop 6 level tablespoons of mixture  
BATTERS cont’d  
BATTERS cont’d  
WAFFLES  
Makes approximately 10 waffles  
PANCAKES  
Makes approximately 8-10 pancakes  
1 cup plain flour  
CRUMPETS  
Makes approximately 8  
2 cups plain flour  
BEER BATTER  
2
3
⁄ cup plain flour  
1
2
3 eggs, separated  
⁄ teaspoon salt  
1
1
2
4
1 ⁄ cups milk  
pinch salt  
1 tablespoon baking powder  
⁄ teaspoon  
1
3
1
4
4
4
2 ⁄ cups plain flour, sifted  
1 egg  
⁄ teaspoon salt  
⁄ teaspoon freshly ground black pepper  
1
1
1
1
4
4
2
3
2 ⁄ teaspoons baking powder  
1 ⁄ cups milk  
⁄ tablespoon sugar  
⁄ cup flat beer  
3
4
1 cup castor sugar  
90g butter, melted  
2 tablespoons butter, softened  
⁄ cap warm water  
1 egg white lightly beaten  
3
4
⁄ cup milk, warmed  
1. Combine all flour, salt, egg and milk in  
the glass mixing bowl, beat on speed 2  
until well combined and smooth.  
1. Place all ingredients into the glass  
mixing bowl, combine together using  
speed 3.  
1 teaspoon dried yeast  
1. Beat egg yolks and milk lightly on speed  
1 until well combined.  
1. Sift flour, baking powder, salt and sugar  
into the glass mixing bowl.  
2. Add sifted dry ingredients, beat  
until smooth.  
2. Heat frying pan, lightly grease, and pour  
a small quantity of batter into frying pan  
to cover base of pan.  
2. Allow the batter to rest 20 minutes  
before using.  
2. Separately combine the remaining  
ingredients, mix well.  
3. Add melted butter. Beat until  
well combined.  
3. Add more beer if the mix becomes  
too thick.  
3. Cook until bubbles come to the surface  
and break.  
3. Add liquid to dry ingredients, beat  
on speed 5, until well combined  
and smooth.  
4. Beat egg whites in small mixing bowl  
until light and fluffy on speed 5.  
4. Carefully turn the pancake and cook until  
golden brown.  
4. Heat a greased frypan on a high heat  
5. Lightly grease 4 egg rings and place  
5. Fold through lightly into prepared batter  
until well combined.  
5. Remove from pan. Continue with  
remaining batter until all the batter  
is used.  
1
them into pan to heat through.  
2
6. Spoon ⁄ cup of batter into the centre of a  
3
4
preheated waffle maker.  
6. Pour batter ⁄ way up the sides of  
Serve with fruit and ice cream.  
prepared egg rings.  
7. Close waffle lid and cook until  
golden brown.  
7. Allow to cook for 3 minutes on high,  
reduce to a low heat and cook for a  
further 10 minutes or until surface  
breaks with bubbles.  
8. Cooking time approximately 2 minutes.  
8. Remove rings.  
9. Cover frypan with lid and cook for a  
further 3 minutes or until surface is firm.  
10. Remove and cool.  
16  
17  
Download from Www.Somanuals.com. All Manuals Search And Download.  
PASTRY  
PASTRY cont’d  
RICH SHORTCRUST PASTRY  
CHOUX PASTRY  
SWEET PASTRY  
ROUGH PUFF PASTRY  
180g butter  
Makes 20 small puffs or 12 éclairs  
125g butter  
100g butter, chopped in 4 portions  
1
4
2 ⁄ cup plain flour  
60g butter  
2 tablespoons castor sugar  
1 egg yolk  
1
1
1
2
4
2
1 ⁄ teaspoon baking powder  
⁄ teaspoon salt  
1 egg, separated  
⁄ teaspoon baking powder  
1
1
1
4
2
4
⁄ teaspoon salt  
1 ⁄ cups water  
⁄ cup custard powder  
1 cup plain flour  
1
4
2 tablespoon lemon juice  
1 egg yolk, lightly beaten  
1 cup plain flour  
⁄ cup cornflour  
1 tablespoon lemon juice  
2 tablespoons water  
3
4
3 eggs, lightly beaten  
⁄ cup plain flour  
3
4
⁄ cup self-raising flour  
1
4
1. Cream butter until soft on speed 3, add  
flour, baking powder and salt.  
1. In a medium saucepan bring butter, salt  
and water to the boil.  
1. Cream ⁄ of the butter with egg yolk,  
2 tablespoons lemon juice  
1 tablespoon iced water  
baking powder and flour.  
2. Gradually add lemon juice and egg yolk,  
beat until a crumbled and mix is formed.  
2. Stir in flour all at once, stirring  
continuously until dough forms and  
leaves the side of the saucepan.  
2. Mix on speed 2, until well combined,  
gradually add juice and water, beat until  
soft dough is formed.  
1. Cream butter and sugar on speed 5  
until fully then gradually add egg until  
well combined.  
3. Mix dough together on a floured surface,  
wrap in plastic wrap and refrigerate for  
20 minutes before using.  
3. Remove from heat and place in bowl,  
push dough up against sides of bowl,  
cool slightly.  
3. Knead dough on a lightly floured surface.  
2. Add custard and flour on speed 1,  
gradually add liquid until a soft dough  
has been formed.  
4. Roll out into a strip and spread with a  
portion of softened butter, sprinkle  
with flour.  
4. Return dough back to glass mixing  
mixing bowl.  
3. Wrap dough in plastic wrap and  
refrigerate until firm.  
5. Fold three times lengthwise then  
refrigerate until firm.  
5. Add eggs individually mixing on speed 5  
until shiny and glossy.  
Use as required.  
6. Repeat the rolling and folding with  
the remaining portions of butter and  
once without.  
6. Lightly grease oven tray and sprinkle  
with water.  
7. Using a teaspoon, spoon mixture  
onto trays.  
7. Roll to shape and size as required.  
Use as desired.  
8. Bake in a hot oven for 15 minutes then  
reduce heat to moderate and cook until  
dry and crispy.  
9. When cool, fill with cream or custard.  
For eclairs use a pipping  
bag or éclair tube.  
18  
19  
Download from Www.Somanuals.com. All Manuals Search And Download.  
SCONES cont’d  
PLAIN SCONES  
PUMPKIN SCONES  
WHOLEMEAL SCONES  
CHEESE AND BACON SCONES  
30g butter  
60g butter  
50g butter  
40g butter  
2 cups self-raising flour  
1 cup/250ml skim milk  
pinch salt  
2 tablespoons sugar  
1 egg, lightly beaten  
1 cup/250g mashed, cooked pumpkin,  
2 tablespoons honey  
2 cups self-raising flour, sifted  
1 cup skim milk  
1
2
1 ⁄ cups plain self-raising flour  
1
2
1 ⁄ cups wholemeal self-raising flour  
3 tablespoons low salt packed French  
Onion soup  
1
2
well drained  
⁄ teaspoon mixed spice  
1. Cream butter until soft on speed 1.  
1
4
⁄ milk  
1 teaspoon cinnamon  
3 rashes bacon, rind removed and  
2. Add half the flour and mix well on  
speed 2.  
3
4
2 cups self-raising flour  
pinch salt  
⁄ cup milk  
finely diced  
3
4
milk for glazing  
⁄ cup finely grated cheddar cheese  
3. Add remainder of flour, salt and  
gradually add milk.  
1 teaspoon cinnamon  
1. Cream butter and honey on speed 2.  
1. Cream butter on speed 2, add flour  
and soup mixture, until it resembles  
fresh breadcrumbs.  
1. Cream butter until soft of speed 1.  
2. Add flour, spices and milk gradually to  
form a soft dough.  
4. Mix to form soft dough on speed 2. Do  
not overmix.  
2. Increase speed to 3 and add sugar and  
egg until well combined, light and fluffy.  
2. Add milk and mix on speed 1, to form  
a soft pliable dough.  
3. Remove mixture and place onto a lightly  
floured surface, knead lightly.  
5. Raise and lower beaters as you mix to  
assist in combining the mixture.  
3. Add pumpkin, reduce to speed 2, add  
milk, flour and spices alternatively.  
3. Remove and turn onto a floured board,  
using self-raising flour. Knead lightly.  
Press or roll out to form a 20cm round.  
4. Shape into four rounds and with a  
floured knife; cut a cross marking over  
the top of individual rolls.  
6. Turn onto a lightly floured board and  
knead lightly.  
4. Do not overmix.  
5. Remove mixture and turn onto a lightly  
floured board.  
7. Cut into a desired shape and place onto a  
lightly greased oven tray.  
4. Place on a greased baking tray. Mark into  
8 equal portions.  
5. Brush with a little milk.  
6. Knead lightly, roll out and cut to  
required size.  
6. Bake for 20 minutes on a lightly greased  
oven slide or until golden brown.  
8. Bake in a moderately hot oven 200c for  
10 – 15 minutes or until golden.  
5. Sprinkle evenly with bacon and cheese.  
6. Bake for 10-15 minutes or until  
golden brown.  
7. Place onto a greased oven tray and bake  
in a hot oven for 15 minutes or until  
golden and crisp.  
21  
TEA CAKES  
TEA CAKES Cont’d  
FRUITY TEA CAKES  
1 cup mixed fruit medley  
SPEEDY BANANA LOAF  
APPLE AND CINNAMON  
TEACAKE  
125g butter, melted  
3
1
4
2
⁄ cup light brown sugar, lightly packed  
⁄ cup sugar  
180g butter  
1
2 tablespoons butter  
1 cup boiling water  
2 eggs  
2
⁄ cup light brown sugar  
2 bananas, peeled and mashed  
2 teaspoons grated lemon ring  
2 eggs  
1 teaspoon vanilla essence  
4 eggs  
1
1
1
4
2
2 ⁄ cups self-raising flour  
1 ⁄ cups self-raising flour  
4
1 ⁄ cups self-raising flour  
1 teaspoon cinnamon  
1 teaspoon grated lemon rind  
1 teaspoon cinnamon  
1
1
1
2
2
⁄ teaspoon mixed spice  
⁄ cup milk  
2
⁄ cup milk  
icing sugar, for dusting  
2 apples, peeled, cored and sliced  
2 tablespoons sugar  
1. Cream butter and sugar in the glass  
mixing bowl, until creamy and fluffy, on  
speed 4.  
1. In the glass mixing bowl, combine the  
fruit, sugar, butter and water on speed 1,  
mix well, cool slightly.  
2 teaspoons cinnamon  
2. Add eggs gradually and mashed bananas.  
1. Cream butter and sugar on speed 4 until  
light and fluffy, beat in rind.  
2. Gradually add eggs, flour and spice into  
fruit mixture until well combined, using  
speed 3.  
3. Add alternatively the milk, flour and  
lemon juice.  
2. Gradually add eggs one at a time,  
beating well after each addition.  
4. Beat on speed 3 for 5 minutes.  
3. Spread the mixture into a greased and  
lightly floured 20cm loaf pan.  
3. Fold through flour and cinnamon  
alternatively with milk.  
5. Pour into a lightly greased 23cm loaf pan.  
6. Bake in moderate oven 180c for 25-30  
minutes or until golden brown. Cool in pan  
for 5 minutes before removing from pan.  
4. Bake in a moderate oven for 45 minutes  
or until golden brown.  
4. Lightly grease a 20cm spring form pan.  
5. Mix sugar and cinnamon together.  
5. Cool in tin for 5 minutes, turn out and  
cool on rack.  
1
7. Place onto wire rack to cool.  
2
6. Arrange ⁄ the apple slices on the base of  
the pan, sprinkle with sugar mix.  
6. Dust lightly with icing sugar.  
1
2
7. Pour over ⁄ the prepared cake mixture;  
arrange remaining apple over the top of  
cake mixture.  
8. Cover with remaining cake mixture and  
bake for 60 minutes in a moderate oven  
180c until firm and golden.  
Serve sliced warm.  
22  
23  
Download from Www.Somanuals.com. All Manuals Search And Download.  
BASIC BUTTER CAKE  
125g butter, softened  
3
4
⁄ cup castor sugar  
1
2
⁄ teaspoon vanilla essence  
2 eggs  
2 cups self-raising flour  
1
2
⁄ cup milk  
1 quantity vanilla icing  
1. Cream butter and sugar until light and  
fluffy on speed 4.  
2. Add vanilla then gradually add eggs one  
at a time, beating well after each  
addition until well combined.  
3. Lightly fold flour and milk alternatively  
into prepared mixture to form a smooth  
consistency.  
4. Spoon mixture into a well greased 23cm  
loaf pan.  
5. Bake in a moderate oven 180c for 45  
minutes until golden brown.  
6. Turn onto a wire rack to cool.  
VANILLA ICING  
15g butter, softened  
1 cup icing sugar  
1 teaspoon vanilla essence  
1-2 tablespoons warm milk  
1. Combine butter, icing sugar, vanilla and  
milk in a small mixing bowl.  
CAKES cont’d  
CAKES cont’d  
BUTTERSCOTCH SELF SAUCING  
PUDDING  
LEMON AND LIME DELICIOUS  
Serves 2  
BASIC WHITE BREAD  
230ml water  
60g butter  
Serves 2  
1 tablespoon sunflower oil  
1 teaspoon salt  
3
4
⁄ cup castor sugar  
50g butter, chopped  
1
3 eggs, separated  
2
⁄ cup soft light brown sugar  
1 tablespoon sugar  
3
1 teaspoon finely grated lemon rind  
4
⁄ cup self raising flour  
1
3
350g / 2 ⁄ cups bread flour  
1
1
2
⁄ teaspoon grated lime rind  
2
⁄ teaspoon mixed spice  
1 teaspoon bread improver  
1
2
4
⁄ cup lemon juice  
3
⁄ cup milk  
1
1 tablespoon milk powder  
4
⁄ cup lime juice  
30g butter, extra  
1
1
1
4
1 ⁄ teaspoons Tandaco yeast  
3
⁄ cup self-raising flour, sifted  
4
⁄ cup sugar  
1
1 cup milk  
4
cup water, extra  
1. Place the water, oil, and then all the dry  
ingredients into the glass mixing bowl.  
1. Lightly grease (6 x 1 cup) capacity  
ovenproof dishes with melted butter.  
2. Cream butter and sugar on speed 4 in  
the glass mixing bowl, until creamy and fluffy.  
3. Gradually add the dry ingredients  
alternatively with milk using speed 3,  
mix until smooth.  
1. Lightly grease a 5 cup capacity ovenproof  
dish with melted butter.  
2. Using the dough hooks start to mix the  
dough using speed 1, mix for 1 minute.  
2. In the glass mixing bowl cream butter  
and sugar until light and creamy, add  
egg yolks gradually one at a time beating  
thoroughly after each addition.  
3. Remove the dough and place onto a  
floured surface to knead.  
4. Place the dough into a lightly greased  
bowl, cover with plastic wrap and place  
in a warm position until the dough has  
doubled in size.  
3. Add lemon and lime zest.  
4. Spoon mixture evenly into prepared dishes.  
5. Combine remaining butter, sugar and  
water in small pan, place over a high  
heat, and bring to the boil.  
4. Gradually add the dry ingredients  
alternatively with milk using speed 3,  
mix until smooth, remove from the glass  
bowl and wash.  
5. Remove the dough and knead to de-gas  
the dough, place into a lightly greased  
23cm (12cm loaf pan).  
6. Reduce heat.  
7. Simmer gently uncovered until  
golden brown.  
5. Place egg whites the cleaned glass  
mixing bowl, beat on speed 5until stiff  
peaks form.  
6. Place the pan into a warm position until  
the dough has doubled in size.  
8. Remove from heat; carefully stir in 2  
tablespoons of water until smooth, cool  
slightly.  
6. Using a metal spoon fold through  
prepared mixture.  
7. Bake in a moderately hot oven for  
minutes.  
9. Pour an equal amount of the mixture  
over each pudding.  
7. Pour into prepared ovenproof dish.  
8. Place into a large baking tray.  
10. Bake in a moderate oven 180c for 25  
minutes or until skewer comes out clean,  
when inserted in the centre.  
If the dough is too dry add  
an extra 1-2 teaspoons  
water, if too sticky add an  
extra 1-2 tablespoons of  
flour.  
9. Pour in enough hot water to come  
halfway up the sides of prepared dish.  
11. Loosen edges of pudding by running a  
knife around the edge.  
10. Bake in a moderate oven 180c for 1 hour  
or until golden and firm.  
12. Invert dish on a serving plate to serve.  
Serve with whipped cream.  
26  
27  
Serve with clotted cream  
Download from Www.Somanuals.com. All Manuals Search And Download.  

Belkin Computer Keyboard F8E885 User Manual
Black Box Flat Panel Television LE003A UTP User Manual
Black Decker Fan FS1600R User Manual
Boss Audio Systems Musical Instrument BR 900CD User Manual
Briggs Stratton Air Cleaner 202400 User Manual
Briggs Stratton Power Supply 18000 User Manual
Broan Air Conditioner 170FT User Manual
Canon Calculator LS 330H User Manual
Canon Digital Camera 500N User Manual
Carrier Ventilation Hood 62MB User Manual