Breville VFM031 Hand and Stand Mixer User Manual

Turn On your Creativity® Hand and stand mixer
VFM031

Product safety

IMPORTANT SAFETY INSTRUCTIONS. READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
This appliance is not intended for use by persons (including children) whose physical, sensory or mental capabilities are reduced or lack of experience or knowledge, unless such persons are supervised or trained to operate the appliance by a person responsible for their safety. Close supervision is necessary if you use the appliance near children or people with disabilities. Children should be supervised to ensure that they do not play with the appliance.
Always disconnect the appliance from the mains supply socket if it is left unattended and before assembling, disassembling or cleaning.
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard.
All accessories (beaters, dough hooks and whisk) should not be used for longer than 4 minutes 30 seconds. When mixing extremely heavy loads the appliance should not be operated for more than 1 minute 30 seconds.
This appliance is intended to be used in household and similar applications such as:
Staff kitchen areas in shops, offices and other working environments;
Farm houses;
By clients in hotels, motels and other residential type environments;
Bed and breakfast type environments.
Always ensure that hands are dry before handling the plug or switching on the appliance.
Always use the appliance on a stable, secure, dry and level surface.
This appliance must not be placed on or near any potentially hot surfaces (such as a gas or electric hob).
Never immerse any part of the appliance or power cord and plug in water or any other liquid.
Never let the power cord hang over the edge of a work top, touch hot surfaces or become knotted, trapped or pinched.
Do not use the appliance if it has been dropped, if there are any visible signs of damage or if it is leaking.
Never use any accessory or attachment not recommended by the manufacturer.
Remove attachments from the appliance before washing or cleaning them.
Keep fingers, hair and clothing away from the moving parts of the appliance when it is in use.
Do not attempt to eject, fit or remove attachments until the appliance has come to a complete stop.

Features and parts

1. 6-Speed control / eject button
2. Boost button
3. Detachable hand mixer
4. Mixer head lock release button
5. Mixer stand/ 3.7L stainless steel rotating bowl
6. Hand mixer release clip
7. Manual swivel control switch
8. Stainless steel dough hooks
9. Stainless steel whisk
10. Stainless steel beaters

Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.
6-Speed control / eject button
This Hand Mixer features a convenient beater eject button. The design allows for a smooth push of the thumb to release the beaters, dough hooks and whisk.
CAUTION: Make sure hand mixer is unplugged before removing or inserting any attachments.
Boost button
The boost button features allows for an added boost to the selected speed setting at the press of the button.
Detachable hand mixer
Can be detached from the stand for hand use.
Mixer head lock release button
Press to release the head lock and tilt or lower the mixer head.
Manual swivel control switch
To manually activate the swivel control action to move the mixer head from side to side.
Aids bowl scraping for optimal mixing.
Mixer stand/ 3.7L stainless steel rotating bowl
Rotating bowl with swivel control mixer head for optimal mixing.
Hand mixer release clip
Press to detach the hand mixer.
Stainless steel dough hooks
Stainless steel dough hooks ideal for kneading dough. Dishwasher safe.
Stainless steel beaters
Suitable for making cakes, biscuits, pastry, scones, icing, fillings, etc. Dishwasher safe.
Stainless steel whisk
Suitable for eggs, cream, fatless sponges, mousses, soufflés, meringues, pancakes, batters, etc.

Using your mixer on the stand

Before first use
** Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters, dough hooks or whisk.
Before using your mixer for the first time, wash the beaters, dough hooks, whisk and stainless steel bowl in warm, soapy water. Rinse and dry thoroughly. Do not use harsh abrasives, chemicals or oven cleaners. Using a damp cloth or sponge, wipe the exterior of the hand mixer and mixer stand. Dry thoroughly.
Using**
Always avoid contact with moving parts while the appliance is in operation. Keep hands, hair, clothing as well as other utensils away from the beaters, dough hooks or whisk during operation.
Never attempt to remove or replace the beaters, dough hooks or whisk whilst your food mixer is in operation, or plugged in to the mains supply.

1. Ensure that your mixer is unplugged from the supply socket and the speed selector is set to 0 (off).

2. Insert beaters one at a time, by placing the stem end of beaters into the opening drive holes on the bottom of the mixer. Turn beater slightly and push in until beater clicks into position. (see Figure 1)
   NOTE: the beaters and dough hooks are not interchangeable. The beater and dough hook with the collar on the stem fits into the large drive hole on the mixer.
   The whisk should be placed into the small drive hole on the right. If the beaters, dough hooks and whisk do not click into the drive holes, reverse and try again.

3. Hold the rotating rim on the mixer stand, position the mixing bowl over the mixer stand (see figure 2) and rotate the mixing bowl in a clockwise direction until it clicks into position.

4. Connect the hand mixer to the mixer stand by sliding in the hand mixer into the two prongs on the stand and until it clicks into place (see Figure 3). Ensure that the hand mixer and mixer stand are firmly connected together then lock the hand mixer to the stand with the hand mixer release and lock clip
   NOTE: Tilting back the cradle makes it easier to attach the hand mixer.

5. Add the ingredients to the mixing bowl.

6. Plug your mixer into the mains supply socket.

7. Turn the on/off speed selector switch to 1 to start mixing. Adjust the speed as required (see Mixing speeds on page 9).

8. Slide the swivel control switch to the left to activate manual swivel control for optimal mixing (see Figure 4). Move the hand mixer side to side as needed to reach all areas of the bowl, use your free hand to control the speed of the bowl as you mix. When completed, move the hand mixer back to the original position and lock in place. When whisking egg whites on the stand, for best results please lock the swivel control switch and use at the original position.

NOTE: The rotating bowl will spin freely based on the hand mixer speed settings

Using your mixer by hand

1. Ensure that your mixer is unplugged from the supply socket and the speed selector is set to 0 (off). Press the mixer head lock release button and raise the mixer stand head until it clicks.

2. Press down the hand mixer release clip, then lift the hand mixer from the mixer stand.

3. Plug your hand mixer into the mains supply socket.

4. Place the beaters, dough hooks or whisk into the ingredients to be mixed. Always support the container or bowl in which you are mixing ingredients whilst operating your hand mixer. Set the on/off speed selector switch to 1 to start mixing. Adjust the speed as required (see Mixing speeds below).

5. When mixing, guide the hand mixer through the centre and around the sides of the mixing bowl. For best results always make sure that you:
   • use twin beaters
   • soften the butter/margarine/lard before use
   • disperse fat evenly into the flour before mixing

6. When whisking egg whites we recommend using the mixer off the stand.

7. When you have finished mixing the ingredients, set the on/off speed selector to 0 (off). Scrape the beaters/dough hooks around the bowl to remove any remaining ingredients.

8. Unplug your hand mixer from the mains supply socket.

Always avoid contact with moving parts while the appliance is in operation.
Keep hands, hair, clothing as well as other utensils away from the beaters, dough hooks or whisk during operation.
Never attempt to remove or replace the beaters/ , dough hooks or whisk whilst your food mixer is in operation, or plugged in to the mains supply.
How to adjust the Speed

1. Move the speed selector from 1 to 6 and to turn off set to “0 (OFF)”.
2. To engage a higher speed immediately press and hold the boost button. The speed will go to 6 until released and will return to original setting.

NOTE: This feature is intended to be used for short bursts. For long mixing use speed 6.
Mixing speeds

ingredients together alternately in a recipe. Use when preparing any of the ready-prepared or packaged instant puddings.
2. Mix| Use when a recipe calls for combining ingredients together.
Use for quick breads or muffins that require a brisk action, just enough to blend.
NOTE: This is the maximum recommended speed for dough hook usage.
3. Blend| Use when preparing cake mixes or for directions calling for medium speed. Use to cream butter and sugar together.
4-5 Beat| Use when preparing a butter icing from a recipe or package.
Use when whipping cream for desserts.
6 Whip| Use to mash potatoes to develop a light and fluffy texture.
Use when whipping egg whites.
Boost Button| During especially heavy mixing tasks, press the button to drive through the mixture with ease.

Care, cleaning and storage

Make sure your mixer is switched off and unplugged from the mains supply socket before cleaning, detaching or fitting it to the mixer stand or before fitting or removing the beaters, dough hooks or whisk.
To make cleaning easier, clean your hand mixer and the beaters, dough hooks or whisk as soon as you have finished using them.

1. Set the speed selector to 0 (off) and unplug your hand mixer from the mains supply socket.
2. Eject the beaters, dough hooks or whisk from your hand mixer by pressing the eject button. The beaters, dough hooks or whisk are heavy and care should be taken not to let them fall onto fragile surfaces or items when they are being ejected.
3. Wash the beaters, dough hooks or whisk in warm soapy water. Alternatively, wash them in a dishwasher.
4. Rinse and dry the beaters, dough hooks or whisk before storing or using again.
5. Using a dampened cloth, wipe the body of your hand mixer.

Storage
Store your hand mixer in a clean, dry place, out of the reach of children, ensuring that all the parts are dismantled.

Hints and tips

1. Before starting, read the recipe completely.
2. Refrigerated ingredients, e.g. butter and eggs, should be at room temperature before mixing begins. Set these ingredients out ahead of time. Cream is best when it is whipped cold straight from the refrigerator.
3. Before starting your recipe, preheat the oven to the temperature recommended in the recipe and gather all the ingredients and utensils near to the mixer.
4. Caster sugar is the preferred choice for cake making. Add it to the softened butter and always cream until pale in colour.
5. To eliminate the possibility of shells or deteriorated/off eggs in your recipe, break eggs into a separate container first, then add to the mixture.
6. When mixing egg whites, be sure the bowls and beaters are thoroughly cleaned and dried, as even the smallest amount of oil on beaters or bowl may cause the egg whites not to aerate.
7. Always start mixing at slow speeds, especially when mixing in flour or icing sugar. Mix these ingredients slowly at first, then gradually increase the speed as required.
8. Do not over beat. Be careful that you only mix/knead mixtures as recommended in your recipe. Fold in dry ingredients until just combined. Always use the low speed. At any stage of mixing, over beating can cause toughness, close texture, lack of rising or excessive shrinkage. Climatic conditions, seasonal temperature changes, temperature of ingredients and their texture variation from area to area all play a part in the required mixing time and the results achieved.
9. All recipes have been kitchen tested, but should you find it necessary to vary the ingredients or size of the tin etc. allow for a variation in cooking time. Always ensure that baked foods are correctly cooked before removing them from the oven or cooking appliance.
10. During mixing, ingredients may adhere to the sides of the bowl. To scrape the bowl, use the swivel control action to move the mixer head from side to side.
11. If you don’t have a tin the same size as the recipe suggests here are some alternatives: two 20cm sandwich tins, one 28 x 18cm tin, one 20 x 7cm round cake tin or a standard loaf tin.
12. Cooking times and temperatures are meant only as a guide. Light mixtures should spring back when lightly touched and heavy mixtures, fruit cake and the like, should be tested with a skewer towards the end of the suggested cooking time. If the skewer is clean when removed, the cake is cooked.

changes of temperature or draught when taking from the oven.
Cakes do not rise| Mostly due to gross over beating, but can also be caused by too hot an oven during the first part of cooking.
Cakes sink in the centre| Too much fat, raising agent, liquid or sugar; too little flour, under cooking or slow cooking.
Cakes run over the edges| Too much batter for size of pan, too cool an oven, too much sugar, over beating, too much raising agent.
Hard outer crust| Too much flour, too little sugar, over mixing, too hot an oven.
Moist, sticky outside| Too much sugar, over beating, under baking.
Coarse, crumbly texture| Over beating, low baking temperature.
Heavy, close texture| Too much fat or sugar, over mixing, under baking, or too hot an oven.
Fruit sinks| Mixture too soft, damp fruit, too little flour, ingredients not correctly

Oven Temperatures

| °C| °C (fan)| °F| Gas Mark
---|---|---|---|---
Very Cool| 110| 90| 225| ¼
| 130| 110| 250| ½
Cool| 140| 120| 275| 1
| 150| 130| 300| 2
Moderate| 170| 150| 325| 3
| 180| 160| 350| 4
Moderately hot| 190| 170| 375| 5
| 200| 180| 400| 6
Hot| 220| 200| 425| 7
| 230| 210| 450| 8
Very hot| 240| 220| 475| 9

Making dough

Preparing dough

1. Fit the dough hooks (don’t forget to fit the hook with the red collar in the red recess).

2. Place the dry ingredients into the mixer bowl. Always keep dried yeast away from the salt or your bread will fail to rise.

3. Turn the speed control switch to 1.

4. Begin to gradually add the liquid ingredients to the bowl.
   Never attempt to feed the dough into the dough hooks with your hands or any other utensil while the mixer is plugged into the supply socket or is in operation.

5. As the ingredients start to form a ball, scrape down the sides of the bowl if necessary with the plastic spatula and remove your dough.
   Always switch off and unplug the mixer first. Do not use the mixer near the edge of a work surface or table top because movement of the mixer during operation may cause it to fall off.

6. After kneading place the dough into a large well greased mixing bowl. Place the bowl in a warm, draft-free area and cover the bowl with a light damp cloth until the dough doubles in size.

7. Plunge your fist into the centre of the risen dough to remove the excess air. Fold the outer edges into the centre and turn the dough out onto a lightly floured surface for shaping.

8. Place the dough into tins for baking, or cut and shape the dough for making buns, rolls, etc.

9. For the final rising stage of the dough cover it with a light damp cloth and place it in a warm, draft-free area until doubled in size again.

Finishing touches

• Sprinkle loaves or buns with sesame, poppy or caraway seeds before baking.
• Top loaves with shredded cheese during the last few minutes of baking.
• Glazes may be brushed over the dough at any time before, during or after baking.
• For a shiny crust, brush with cream or evaporated milk before baking.
• For a matt finish, brush with melted butter or margarine after baking.

Recipes

Basic White Loaf

• 7g dried yeast
• 1 tbsp sugar
• 250ml lukewarm water
• 90ml of lukewarm milk
• 60g butter, melted
• 500g strong white plain flour
• 1 tsp salt

1. Combine the first five ingredients in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.

2. Insert dough hooks into the mixer. Place sifted dry ingredients into the bowl.

3. Using a low speed, gradually add yeast mixture. Note that it will be necessary to scrape sides of bowl with a rubber spatula. Knead for 3–4 minutes.

4. Continue the kneading process until all ingredients are incorporated and dough forms a ball. Mixture will be wet and sticky. Remove the dough from the bowl using a rubber spatula.

5. Place the dough in a greased bowl, turning once to grease the top of dough. Cover and let rise in a warm place until doubled in size (40–50 minutes).

6. Knock back (punch down) the dough to release the air. Remove the dough from the bowl and place onto a well floured surface. Lightly knead dough with palm of your hands until smooth and elastic. Cut dough in half and shape into two loaf pans.
   Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, about 30–40 minutes. Preheat the oven to 200ºC.

7. Bake for approximately 30 minutes. Baked loaves sound hollow when tapped.

Victoria Sponge Cake

• 225g self raising flour (sifted)
• 225g softened butter (extra for greasing)
• 225g caster sugar
• 4 large free range eggs
• Icing sugar for dusting
• 1 tsp vanilla essence

For the filling:

• 6 tbps strawberry jam
• 300ml double cream (chilled)

1. Heat the oven to 180°C.
2. Lightly grease two sandwich tins 15–17.5cm (6–7in) and line base with greaseproof paper.
3. Cream together the butter and sugar in the mixer bowl on a medium speed until it’s pale and creamy to get lots of air into the mixture (approx 3–5 minutes).
4. Add the vanilla essence, then beat in the eggs one at a time adding a tablespoon of flour if the mixture starts to curdle.
5. Fold in the flour but be careful not to over mix as the air will be lost.
6. Divide the mixture between the two cake tins and level off the top. Create a slight well in the centre to avoid a mound when the mixture rises during baking.
7. Bake for approximately 20 minutes or until cakes are a pale golden colour and spring back when pressed.
8. Leave to cool for 10 minutes and remove from tins, placing on a wire rack to cool completely.
9. Whip the cream until soft peaks are formed.
10. Spread the sponge with jam and the whipped cream on one cake, then carefully sandwich together.
11. Dust with icing sugar and serve.

Vanilla Cupcakes (makes about 24)

• 225g of softened butter
• 225g of caster sugar
• 4 medium eggs
• 225g of self raising flour
• ½ tbsp of natural vanilla extract

1. Pre heat the oven to 180ºC.
2. Line 2 x 12 hole muffin tins with the baking cases.
3. Put the caster sugar, softened butter and vanilla into the mixer bowl and cream together on a medium speed. Then add the sieved flour.
4. Mix together for about 1 minute until all the ingredients are combined.
5. Next, add the eggs one at a time and slowly mix until soft and creamy.
6. Spoon the mixture into the cases and fill about ⅔ full.
7. Cook the cupcakes for approximately 10–15 minutes or until they feel spongy and firm.

Alternative Flavours
Chocolate cupcakes: Use the Vanilla cupcake recipe but instead use 195g of self raising flour and 30g of good quality cocoa powder.
Lemon cupcakes: Substitute vanilla extract with lemon extract or alternatively the zest of 1 lemon.
Simply Creamy Frosting
Delicious on its own or you can use it as a base for adding flavours.

• 200g of full-fat soft cheese
• 100g of soft unsalted butter
• 600g of sieved icing sugar

1. Add all the ingredients to your mixer bowl. Mix for 1 minute until smooth.

Alternative Flavours
Vanilla: Add 1 tsp of natural vanilla extract whilst mixing.
Chocolate: Melt 100g of good quality chocolate (preferably 72% cocoa). Allow the chocolate to cool slightly and then slowly add it to the frosting mixture using a slow speed setting on your processor.
Zesty Lemon: Mix in the grated zest of 1 lemon.

Pavlova

• 4 egg whites
• 200g caster sugar
• 2 tsp vinegar
• 3 tsp cornflour
• ½ tsp vanilla extract

1. Preheat the oven to 120ºC. Grease and flour 20cm round tin.
2. Using the clean dry mixer bowl whip the egg whites on a high speed until stiff peaks are formed.
3. Gradually add the sugar, a teaspoon at a time to start. Beat well between each addition. As mixture thickens add the sugar more quickly. This should take approximately 5–8 minutes mixing time.
4. Reduce speed to 1 and fold through vinegar, cornflour and vanilla. Continue mixing until mixture is stiff and glossy, approximately 2–3 minutes.
5. Spread half of the pavlova onto a prepared tray. Pipe the remaining mixture to form border.
6. Bake for 1¼ – 1½ hours. If able, turn oven off and allow to cool in the oven overnight or for a few hours.

Decorate as desired. Fresh cream and lots of fresh berries is delicious. Sprinkle with icing sugar to finish off.
Chocolate Chip Cookies (makes approx. 10–15)

• 125g butter or margarine
• 120g caster sugar
• 120g brown sugar
• 2 eggs
• 1 tsp vanilla essence
• 270g plain flour
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 180g chocolate chips

1. Preheat the oven to 170ºC and line 2 baking sheets with parchment paper the baking trays.
2. Place the butter and sugar into the mixing bowl and cream until combined.
3. Add the eggs and vanilla and beat on a high speed until light and fluffy.
4. Fold in the sifted dry ingredients and mix until well combined.
5. Fold in the chocolate chips using a spoon.
6. Place teaspoonfuls of the mixture onto the trays and bake for 12–15 minutes or until golden.
7. Allow to cool on wire racks.

Connection to the mains supply

If the plug is not suitable for the socket outlets in your home, it can be removed and replaced by a plug of the correct type.
If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The appliance must not be used without the fuse cover fitted.
If the plug fuse requires replacement, a fuse of the same rating as that fitted by the manufacturer must be used. In order to prevent a hazard do not fit a fuse of a lower or higher rating.
If the terminals in the plug are not marked or if you are unsure about the installation of the plug please contact a qualified electrician.
This symbol indicates that this unit is a Class II appliance and therefore an earth connection is not required.

After sales service & replacement parts
In the case the appliance does not operate but is under warranty, return the product to the place it was purchased for a replacement. Please be aware that a valid form of proof of purchase will be required. For additional support, please contact our Consumer Service Department at 0800 028 7154 or email: BrevilleEurope@newellco.com.
Waste Disposal
Waste electrical products should not be disposed of with household waste. Please recycle where facilities exist. E-mail us at BrevilleEurope@newellco.com for further recycling and WEEE information.

© 2020 Jarden Consumer Solutions (Europe) Limited. All rights reserved.
Jarden Consumer Solutions (Europe) Limited, 5400 Lakeside, Cheadle Royal Business Park, Cheadle, Cheshire, SK8 3GQ, United Kingdom.
Newell Poland Services Sp. z o.o., Plac Andersa 7, Poznan, 61-894, Poland.
Jarden Consumer Solutions (Europe) Limited and Newell Poland Services Sp. z o.o. are subsidiaries of Newell Brands Inc.
The product you buy may differ slightly from the one shown on this carton due to continuing product development.
Made in China.

Jarden Consumer Solutions (Europe) Limited
5400 Lakeside, Cheadle Royal Business Park,
Cheadle, SK8 3GQ, United Kingdom
Newell Poland Services Sp. z o.o.,
Plac Andersa 7, Poznan, 61-894, Poland.
e-mail:BrevilleEurope@newellco.com
UK Telephone: 0800 028 7154
VFM031
GCDS-BRE-SL
P.N. 200337 Rev B

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