Breville Bakery Chef Mixer Instruction Manual

Breville Bakery Chef Mixer

BREVILLE RECOMMENDS SAFETY FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

• Remove and safely discard any packaging material and promotional labels before using the appliance for the first time.

• To avoid a choking hazard, remove and safely discard the protective cover fitted to the power plug.

• Do not use the appliance near the edge of the countertop or table during operation. Ensure the surf ace is level, clean and free of water and other substances. Please be aware that vibration during use may cause the appliance to move.

• Do not leave unattended while in use.

• Do not place the appliance on (or close to) a hot gas or electric burner, or where it could touch any source of heat.

• Always ensure the appliance is completely assembled before operating. Follow the instructions provided in this book.

• Ensure the speed control dial is in the OFF position and unplugged before attaching the beater, whisk or dough hook.

• Do not use attachments other than those provided with the appliance or recommended by Breville. The use of any accessory attachments not included or recommended
  by Breville may cause risk of fire, electric shock or injury.

• Do not operate the appliance continuously on heavy loads for more than 3 minutes.

• Handle the appliance and attachments with care. Never place your fingers inside the mixing bowl or near the beaters, whisk or dough hook during operation.

• Flashing light indicates ready to operate. Avoid any contact with blades or moveable parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from moving beaters, whisk or dough hook during use.

• Should an object such as a spoon or spatula fall into the bowl while mixing, immediately ensure the speed control dial is in the OFF position, 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 OFF position, and unplugged from the power outlet before removing the beater, whisk or dough hook.

• Ensure the motor and beater, whisk or dough hook have completely stopped before disassembling.

• Always remove the beater, whisk or dough hook from the appliance before cleaning.

• Care should be taken when removing the food from the mixer bowl by ensuring the motor and the beater, whisk, or dough hook have completely stopped before disassembling. Ensure the speed control dial is in the OFF position, and unplugged before unlocking the mixer motor head and moving into the upright position. The beater, whisk or dough hook should be released from the mixer motor head before removing the processed food from the mixer bowl and the beater, whisk or dough hook.

• 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 OFF position, and the power cord is unplugged from the power outlet before attempting to move the appliance, before assembling or disassembling, when it is not in use and before cleaning or storing.

• Do not move the appliance while in operation.

• Do not leave the appliance unattended when in use.

• Do not place any part of the appliance in the dishwasher other than the bowl, splash guard, beater, dough hook and whisk.

• Do not place any part of the appliance in the microwave oven.

• Keep the appliance clean. Follow the cleaning instructions provided in this book.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• It is recommended to regularly inspect the appliance and power cord. Do not use the appliance if there is damage to the power cord or plug, or after the appliance malfunctions or has been damaged in any way. Immediately stop use and call Breville Consumer Support.

• Any maintenance other than cleaning should be performed at an authorized Breville Consumer Support.

• 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 it outdoors. Misuse can cause injury.

• Do not let the power cord hang over the edge of a countertop or table, touch hot surfaces or become knotted.

• To protect against electric shock, do not immerse the power cord, power plug or appliance in water or any other liquid.

• This appliance is not intended for use by children or by persons with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge.

• Close supervision is necessary when any appliance is
  used near children.

• Children should be supervised to ensure that they do not play with the appliance.

• Tum the appliance OFF, then unplug from the outlet when not in use, before assembling or disassembling parts and before cleaning.

• To unplug, grasp the plug and pull from the outlet. Never pull from the power cord.

WARNING
Ensure the speed dial control is in the OFF position and unplugged from the power outlet before attaching the beater, whisk or dough hook.

Components

• A. Tilt-release button
  Button releases the motor to tilt and lock upright. Press again to release and lock down for storage.

• B. Motor head
  Powerful motor for thorough mixing results.

• C. Load sensing technology
  Mixer automatically senses the load and adjusts the power to maintain the selected speed (not shown).

• D. Mixing task indicator band

• E. 12 speed control dial
  Adjust speed while mixing, or pause to temporarily stop mixing and pause the timer.

• F. LCD timer
  Counts up when mixing starts, or use the arrow buttons to set timer to count down.

• G. Internal cord storage
  Push cord in to desired length.

• H. Breville Assist™ handles
  Handles on base and on motor head for easy handling and maneuvering.

• I. Handy bowl light
  Helps you keep an eye on the mix.

• J. Splash Cover
  Minimizes splattering when mixing and adding ingredients.

• K. Glass mixing bowl
  5Qt (4.7L) glass mixing bowl, compatible with the scraper beater for best results.

• L. The second bowl
  4 Quart (3.8L) stainless steel mixing bowl. Fits all the same beaters and accessories.

• M. Sealing lid (not shown)
  Compatible with both glass and stainless steel bowl.

• N. Spatula (not shown)

Flat beater for normal to heavy mixtures:

• Heavy cake batters and cookie doughs
• Pastry
• Mashed potatoes

Wire whisk for incorporating air into mixtures:

• Eggs
• Egg whites
• Cream
• Sponge, chiffon or angel food cakes
• Meringues and pavlova
• Sauces and dressings

Dough hook for mixing and kneading yeast doughs:

• Breads
• Rolls
• Pizza
• Focaccia
• Yeast-raised cakes and sweet buns

Scraper beater for creaming butter & sugar, mixing sticky ingredients or folding whipped egg whites into mixtures: 

• Frosting and icing
• Cheesecakes
• Flavored butters
• Muffin batters
• Creaming butter and sugar, mascarpone cheese, cream cheese, sour cream
• Light cake batters and biscuit doughs

Scrapes the Bowl. So you don’t have to.
Under-mixed batters produce poorly baked results, including collapsing, unevenness of crumb, holes, low rising, streaking and coarse textures. The flexible edge of the Scraper Beater continuously folds and scrapes the sides & bottom of the bowl, including the dimple at the bottom, for exceptionally thorough mixing.

USING THE SCRAPER BEATER

The Scraper Beater can be used for a variety of mixing tasks. Due to the efficient mixing action of the Scraper Beater, the mixing time of many recipes will be reduced. Refer to the chart below for approximate mixing times. These are a guide only. Longer mixing times may be required for larger or double quantities.

NOTE
Do not use the Scraper Beater for mixing heavy batters, doughs, whisking egg whites or whipping potatoes. When using the scraper beater always make sure butter and cream cheese has been softened at room temperature and chopped into cubes.

TIPS

• When adding flour to the mixing bowl, always use the pouring shield and ensure the mixer is on the FOLD setting. This will prevent flour from escaping the mixing bowl.
• The Scraper Beater can also be used as a spatula when removing mixtures from the mixing bowl.

Assembly

Before first use
Before using your mixer for the first time, remove any packaging material and promotional labels. Wash bowls and mixing tools in warm soapy water with a soft cloth. Rinse and dry thoroughly. The bowls and the attachments may be washed in the dishwasher. When first using your appliance, you may notice an odor coming from the motor. This is normal and will dissipate with use.

Attaching the bowl

1. Place the mixer on a level, dry countertop. The mixer motor head should be in the horizontal (closed) position when moving.
2. When lowering or lifting the mixer, always support the motor head with your other hand to prevent it from free-falling.
3. To remove or insert the mixing bowl, the mixer motor head must be raised and locked into the open position. Raise the mixer motor head by pressing the TILT release button.
4. 0Lift the motor head up until it tilts back and locks into the open position.
5. Insert the bowl into the bowl locking recess and tum clockwise until the bowl locks securely into place.

Attaching mixing and whisking tools

1. Raise the motor head by pressing the TILT release button.
2. Align the groove in the top of the mixing attachment with the locking pin on the spindle extending down from the mixer motor head.
3. Push the attachment upwards and tum clockwise until it locks securely onto the locking pin on the spindle. Push up and tum counter-clockwise to remove.
4. Lower the motor head by pressing the TILT release button and gently lowering until it locks into the closed position.
5. Raise the head of the mixer and slide the splash cover between the mixer head and the beater. Lower the mixer head and position the splash cover on top edge of the bowl.

WARNING
Avoid contact with beater/dough hook/whisk during operation. Keep hands, hair, clothing, spatulas and other utensils out of the way to prevent personal injury or damage to the mixer.

OPERATING THE MIXER

Planetary mixing action
Planetary mixing action is similar to the mixing action used by commercial mixers in bakeries and patisseries for 360 degree beater­to-bowl coverage. This is achieved by the counter-clockwise motion of the mixer head combined with the clockwise sweep of the beater. The result is thoroughly mixed ingredients without the need for a rotating bowl.

1. Ensure the power cord is unplugged and the speed control dial is in the OFF position.
2. Assemble the bowl and mixing/ whisking tool, as noted in the previous section.
3. Press the TILT release button and lower the mixer head until it locks into the closed position
4. Attach the pouring shield, if desired.
5. Unwind the power cord completely and insert the power plug into a grounded wall outlet.
6. The LED’s on the speed indicator will illuminate one-by-one all the way to the top, then tum off one-by-one. The LCD screen will display 0:00.
7. Always begin mixing by selecting a low speed setting on the speed control dial. Starting on a low speed will prevent ingredients splattering. Increase the speed as suited to the mixing task. The speed setting can be adjusted during operation. If necessary, stop the mixer during operation and scrape any food mixture down the sides of the mixing bowl with a spatula.
8. If the mixer has not been used for 5 minutes it will automatically change from STANDBY mode to a power saving OFF mode and the illuminated LED will switch of£ To exit OFF mode and begin mixing, tum the dial to the selected speed or press one of the count up/down timer buttons.
9. Do not turn the mixer on with the scraper beater in place if the mixing bowl is empty. This will cause the scraper beater to make a loud noise as it scrapes the bowl.
10. When ingredients are in the mixing bowl, the scraper beater may make a slight noise as it scrapes the sides and bottom of the bowl. This is normal and should not cause concern.
11. Under heavier loads or extended mixing time, the motor head may become warm. This is normal and should not cause concern.

Count-up timer

• The count-up timer is for gauging mixing time, making it easier to repeat the results.
• Set the count-up timer using the arrow buttons beside the LCD. The timer will automatically begin counting up as soon as the dial is turned to one of the speed settings.
• When the dial is turned to PAUSE, the current mixing time will flash on the display. When the dial is turned to OFF, the LCD will reset back to 0:00.
• The maximum count up time is 60 minutes. When the timer goes beyond 9:59, it counts in whole minutes. Tum the speed control dial back to OFF to reset.

Count-down timer

• The count-down timer is for any recipe that specifies the length of time ingredients should be mixed.
• To set the count-down timer, press the up or down arrows until the desired mixing time is displayed on the LCD screen Press and hold to scroll more quickly.
• Rotate the dial to select the desired speed, and begin mixing. When the timer has finished counting down, it will beep. The motor will automatically turn off and the timer will flash OFF.
• The control dial must be rotated back to the OFF position to reset the timer and to continue mixing.
• Turn the speed control dial back to OFF to reset.

Pause mode

• At any stage during mixing (either count-up or count-down mode), rotate the speed control dial to PAUSE. This will turn the mixer off and hold the current time on the LCD.
• Add additional ingredients as needed, and turn the dial back to a speed setting to continue as before.
• Turn the control dial to OFF to reset the timer.

Tips

TIPS FOR BETTER BREAD MAKING

• Check the ingredients and read the recipe before starting to bake.
• Measure ingredients accurately. Weighing is more accurate than measuring by volume. To accurately measure water please note that 1ml water = lg.
• 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 as this can kill the yeast. Water and liquids should be added at a warm or tepid temperature.
• Don’t use self-raising flour to make yeasted bread unless recipe states otherwise.
• In high altitude areas above 900m, lower air pressure causes the dough to rise faster. Try reducing yeast by¼ teaspoon
• If the weather is hot and humid, reduce the yeast by¼ teaspoon to avoid over rising of the dough.
• Flour properties can alter on a seasonal  or storage basis, so it may be necessary to adjust the water and flour ratio. If the dough is too sticky, add extra flour 1 tablespoon at a time if the dough is too dry add extra water 1 teaspoon at a time. A few minutes is needed for these extra ingredients to be absorbed. Dough with the correct amount of flour and water should form into a smooth, round ball that is damp to the touch but not sticky.

Activate yeast

• 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 (30°C) 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 drafts. Allow the dough to rise until doubled in size.

VITAL INGREDIENTS FOR BREAD MAKING

Flour is the most important ingredient used for bread making. It provides food for the yeast and gives structure to the loaE 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 all­purpose flour may be used All- purpose flour is most readily available, however, best results are obtained with flour at least 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 whole wheat flour the quality of the bread can be improved by adding gluten fl.our. There are several brands of bread or bakers flour available nationally at larger supermarkets.

It is a high protein, white bread flour, with 11% protein Wholemeal wheat flour contains the bran, germ and flour of the wheat grain. Although breads baked with this type of flour will be higher in fiber, the loaf may be heavier in texture. Lighter textured bread can be achieved by replacing 160g of whole wheat 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 wheat flour. Bread mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improver. Usually only the addition of water and yeast is required. 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 shelf life qualities. A simple bread improver can be a crushed unflavored vitamin C tablet added to the dry ingredients. Sugar provides sweetness and flavor, browns the crust and produces food for the yeast. White sugar, brown sugar, honey and golden syrup are all suitable to use.

When using honey or golden syrup it must be counted as additional liquid We have successfully tested granular ‘Splenda’ brand low calorie sweetener as a sugar substitute. Powdered milk and milk products enhance the flavor and increase the nutritional value of bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator).

Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf. Fresh milk should not be substituted unless stated in the recipe. Salt is an important ingredient in bread making. In the dough, salt increases water absorption, improves kneading, strengthens the gluten development and controls fermentation of the yeast which results in improved loaf shape, crumb structure, crust color, flavor and keeping qualities. As salt inhibits the rising of bread be accurate
when measuring.

Fat adds flavor and retains the moisture. Vegetable oils such as safflower, sunflower, canola, etc. can be used Butter or margarine can be substituted for oil in recipes but may give a yellow colored crumb. Yeast is used as the raising agent for the breads and requires liquid, sugar and warmth to grow and rise. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising. 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. 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. 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 flavor and softness to the crumb and are usually used in sweeter types of bread.

Other ingredients such as fruit, nuts, chocolate chips, etc., required to remain whole in the baked bread, should be suspended in the dough. These ingredients should be gradually added during the kneading and before the dough rises for the fust time.
Refer to contact details on the packaging of the bread.

TIPS FOR BETTER CAKE & PASTRY MAKING

• Check the ingredients and read the recipe before starting to bake.

• Measure ingredients accurately. Weighing is more accurate than measuring by volume.

• Variations may occur in raw ingredients use 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.

• Temperature and cooking times may vary with some ovens so adjust accordingly.

• If using a convection oven reduce the temperatures in the recipes by 50 – 68°F (10-20°C).

• When mixing, start the mixer at a lower speed then gradually increase to the recommended speed in the recipe especially when adding dry ingredients.

• When using smaller quantities tum off the mixer from time to time and scrape the bowl with a spatula.

• Ensure beaters and mixing bowl are clean, dry and free of fats when whipping egg whites as these will impede aeration.

• Lightly grease trays and cake pans with melted butter, oil or an oil spray and line with non-stick baking paper; this will make removing your baked goods easier. 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 and egg whites should be at room temperature to give better volume when whipping. Adding room temperature eggs to cake mixes will also prevent curdling of the butter mixture.

• Separate 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 beater and mixing bowl or other utensils with cold water immediately after use. Using hot water will set the egg and make
  cleaning difficult.

• Test if cakes are cooked 3-4 minutes before end of recommended cooking time by inserting a metal or wooden skewer into the center of the cake. The skewer should come out clean or with small dry crumbs on it.

• For crisper results when baking biscuits, remove the baking trays from the oven and placed directly onto wire racks. Move the biscuits slightly away from their baked position on the trays and cool completely before removing.

VITAL INGREDIENTS FOR CAKE & 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.
• All-purpose flour has a lower protein (gluten) content than bread flour, and gives baked products, such as cakes, muffins, pastries, scones and pancakes, a softer texture.
• Self-raising flour is a blend of all-purpose flour and raising agents such as baking powder. Self raising flour can be used in recipes to replace all-purpose flour and baking powder. To make 1 cup self-raising flour sift together 1 cup all-purpose flour and 2 teaspoons baking powder.
• Whole wheat 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 traditionally made from maize (com) 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.
• Wheaten com flour is recommended when making sponge cakes.
• Rice flour is derived from rice and is used to give a finer texture in baked products such as shortbread biscuits.
• Baking powder is a mixture of cream of tartar and bicarbonate of soda and is used as a raising agent in baking.
• Bicarbonate of soda, also known as baking soda, is an ingredient in baking powder and can be used as an additional raising agent or to darken some baked products.
• Butter will give particular flavor and soft texture to baked products. Margarine can replace butter to give a similar result.
• Oil can be used in some baking to replace butter but will give texture and flavor differences. If using oil, use a light flavored oil like vegetable, sunflower or grapeseed oil.
• Using stronger flavored oils, like nut and olive oils, will affect the flavor of the cake.
• Eggs should be at room temperature to give better volume when making cakes and sponges.
• Milk should be full cream unless specified. Light, low fat or skim milk can be used but will give texture and flavor differences.
• Sugar (white crystal sugar) is used to give flavor, texture and color to baked products.
• Caster sugar is often used in baking as it is easier to dissolve when creaming butter and sugar.
• Brown sugar is also easy to dissolve and can be used to give a different flavor and texture.
• The large crystals of raw sugar are slower to dissolve and can be suitable for baked products such as muffins.

MEASURING & WEIGHING

The accuracy of measurements can affect the critical balance of the recipe. Use accurate and appropriate measuring equipment to ensure the best results. Do not use tableware, or common cups or spoons when measuring ingredients.

Dry measuring cups & spoons

• For dry ingredients, use nested plastic or metal dry measuring cups and spoons.
• Do not use tableware cups or spoons.
• It is important to spoon or scoop the dry ingredients loosely into the cup. Do not tap the cup or pack the ingredients into the cup unless otherwise directed (eg. packed brown sugar). The extra amount gained from packing or tapping down ingredients can affect the critical balance of the recipe.
• Level the top of the cup by sweeping the excess with the back of a knife. When using measuring spoons for either liquid or dry ingredients such as yeast, sugar, salt, dry milk or honey, measurements should be level, not heaped.

Liquid measuring cups

• For liquid ingredients, use transparent plastic or glass liquid measuring cups with the measurements marked clearly on the side.
• Do not use non-transparent plastic or metal measuring cups unless they have measurement markings on the side.
• The measuring cup must be on a Hat and horizontal surface. For accuracy; bend to view the liquid level at eye level.
• Inaccurate measurement can affect the critical balance of the recipe.

Units of measurement
Some units of measurement are different in different countries. Please consider the guide below if using recipes, or equipment, from international sources.

• Cups
  • 250ml for Australia & New Zealand
  • 237ml for USA
• Tablespoons
  • 20ml for Australia
  • 15ml for New Zealand, UK and USA
• Teaspoons
  • 5ml for all regions.

Tum temperature down by 50 – 68°F (10- 20°C) if using convection.

Care & Cleaning

Motorhead and mixer base
Do not wash or immerse the mixer motor head or mixer base in water. Do not allow water or other liquids to enter the gear system, as this may result in damage. Wipe clean with a soft, damp cloth then dry thoroughly. Wipe any excess food particles from the power cord.

Cleaning agents
Do not use abrasive scouring pads or cleaners on the mixing bowl, flat beater, dough hook or whisk, as they may scratch the surface. Use only warm soapy water with a soft cloth. Also do not soak attachments for extended periods of time, for example several hours or overnight, as this may damage the finish.

Bowl and attachments
Wash the bowl and attachments (beater, scraper beater, whisk and dough hook) with warm soapy water and a soft cloth or a soft-bristled brush. Rinse and dry thoroughly. Avoid abrasive scouring pads or cleaners, as they may damage the surfaces.

Dishwasher
Stainless bowl, beater, scraper beater & dough hook can be washed in the dishwasher on a standard wash cycle. Place scraper beater on the top shelf only. Breville recommends hand washing only of the glass bowl and whisk

Storage

• Store your mixer on the kitchen countertop, or upright in an accessible cupboard.
• Always ensure the speed control dial is in the OFF position, and the power cord is unplugged.
• Store the mixing bowl locked into the bowl recess.
• Place the attachments inside the mixing bowl and lower the mixer head into the horizontal ( closed) position.
• Do not take off the motor head for any purpose.

Troubleshooting

Motorhead safety cut-off

• The mixer is equipped with a motorhead safety cut-off. If the mixer head is lifted up at any time while the mixer motor is switched on, the safety cut-off will automatically switch the motor off and set the mixer into standby mode.
• To restart the motor within 5 minutes, lower the mixer head into the horizontal (closed) position, and tum the dial away then back to the required speed setting. This will resume mixing and the timer will resume counting.
• To restart the motor after 5 minutes or more, lower the mixer head and turn the dial to OFF then back to the required speed.
• The timer will start from 0.
• To turn the mixer off (instead of restarting), turn the dial to OFF, and unplug from the wall.

Electronic protection cut-off ( current overload)

• The mixer is equipped with an electronic protection cut-off and will automatically stop operating if the motor is stalled or overloaded. This is normally due to excessive quantity in the mixing bowl.
• Should the mixer go into this mode, the LED indicator band will flash and the error message “El” will flash on the LCD screen and the buzzer will beep 3 times.
• If this error occurs, turn the speed control dial to the OFF position, and unplug the cord Remove some of the ingredients in the mixing bowl and then restart the mixer.

Thermo protection cut-off (temperature overload)

• The mixer is equipped with a self-resetting safety device that safeguards against overheating the motor with excessive loads. If overheating occurs, the mixer will automatically activate the overheating protection device and the motor will switch itself of£ If this error occurs, turn the speed control dial to the ‘OFF’ position, and unplug the cord. Wait at least 15 minutes before restarting the mixer.
• Should the mixer go into this mode, the LED indicator band will flash and the error message “E2” will flash on the LCD screen and the buzzer will “beep” 3 times.
• If this error occurs, tum the speed control dial to the ‘OFF’ position, and unplug the cord. Wait at least 15 minutes before restarting the mixer.

Problems & Solutions

Breville Consumer Support

USA

• Mail:
  Breville USA
  19400 S. Western Ave, Torrance CA
  90501-1119

• Phone: 1-866-273-8455, 1-866-BREVILLE

• Web: breville.com/us/support

CANADA

• Mail:
  Breville Canada
  9800 Boulevard Cavendish,
  Suite 250, Saint-Laurent
  Québec, H4M 2V9

• Phone: 1-855-683-3535

• Web: breville.ca/support

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2021.
Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

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