the Freeze & Mix BIA500XL - Food processor BREVILLE - Free user manual and instructions

USER MANUAL the Freeze & Mix BIA500XL BREVILLE

For use with BEM800XL /A ONLY -

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CONTENTS

4 Breville recommends safety first
6 Know your Breville product
8 Operating your Breville product
13 Care & Cleaning
15 Recipes
27 French

BREVILLE RECOMMENDSAfETy fFIRST

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

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS

• This product is for use with specific Breville BEM800XL/A bench mixers only. Do not attempt to use this bowl with any other mixer other than those models specified on the packaging.
• Carefully read all instructions before using the product for the first time and save for future reference.
• Remove and safely discard any packaging material and promotional labels before using the product for the first time.
• Do not place the bowl on or near a hot gas or electric burner, or where it could touch a heated oven.
• Do not attempt to use the bowl by any method other than those described in this book.
• The product is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
  Children should be supervised to ensure that they do not play with the product.
• This item product is for household use only. Do not use this product for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may cause injury
• Regularly inspect the appliance for any damage. If found damaged in any way, immediately cease use of the appliance and call Breville Consumer Service Center.

BREVILLE RECOMMENDs SAFETY FIRST

fOR HOUSEHOLD USE ONLY SAvE THESE INSTRUCTIONS

KNOW

your Breville product

KNOW YOUR BREvILLE PRODUCT

A. Freezer Bowl

Double walled insulated bowl, once frozen, freezes ice cream while it churns.

B. Scrapper Paddle

Churns and aerates the ingredients in the bowl for a consistent and smooth result.

NOT SHOWN

Splash guard

Prevents splattering and use as a guide for adding ingredients.

NOTE

This product is intended for use with the BEM800XL/A ONLY

OPERATING

your Breville product

OPERATING YOUR BREVILLE PRODUCT

BEFORE FIRST USE

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

Wash and dry the bowl thoroughly following the 'Care and Cleaning' instructions in this booklet.

OPERATING yOUR BREVILLE FREEZE & MIXTM

Place the freezer bowl into your freezer for a minimum of 15 hours prior to making ice cream. Ensure that your bowl is placed in the coolest part of the freezer and adjust your freezer so that it is at the coldest setting. Allowing your bowl to freeze for a minimum of 15 hours prior to making ice cream will give you faster and better end results.

NOTE

The freezer bowl must be frozen for a minimum of 15 hours to ensure that the correct consistency of ice cream can be made.

PREPAREINGREDIENTS

Prepare the mixture and the ingredients to be used to make the ice cream or frozen dessert.

NOTE

It is important to prepare all ingredients before removing the freezer bowl from the freezer. This will prevent the freezer bowl from thawing.

NOTE

If the mixture being used has been heated, ensure it has been completely cooled before placing it into the freezer bowl.

NOTE

Make sure your ice cream mixture has been refrigerated for 1-2 hours, if recipes require heating, then chill mixture for 2-4 hours or overnight if time permits before churning/ freezing. This will maintain that you achieve consistent quality ice cream results every time.

1. Place the counter mixer on a level, dry surface such as a bench top.
2. Ensure the power cord is unplugged and the Speed Control Dial is in the OFF position.
3. The mixer motor head should be in the horizontal (closed) position. Raise the mixer motor head by depressing the TILT-RELEASE button.

OPERATING YOUR BREVILLE PRODUCT

Lift the mixer motor head up until it tilts back and locks into the open position.

1. Place the freezer bowl into the bowl locking recess of the mixer base and turn the bowl clockwise until the bowl locks securely into place.

NOTE

To remove or insert the freezer bowl, the mixer motor head must be raised and locked into the open position.

ATTACHING THE SCRAPPER PAddLE TO THE MIXER MOTOR HEAD

NOTE

The freezer bowl must assembled and used immediately after removing it from the freezer to prevent it from thawing.

1. Ensure the mixer motor head is in the raised/open position. Align the groove in the top of the Scaper Paddle with the locking pin on the spindle extending down from the mixer motor head.
2. Push the Scaper Paddle upwards and turn clockwise until it locks securely onto the locking pin on the spindle.

1. Lower the mixer motor head by depressing the TILT-RELEASE button and gently pushing the mixer motor head down until it locks into the horizontal (closed) position.

1. Ensure the freezer bowl is securely attached to the mixer (see page 9). Place both pieces of the of the splash guard onto the freezer bowl so that the groove lip of the splash guard sits inside the groove of the freezer bowl.

USING THE fREEzE & MIXTM

1. Ensure the Speed Control Dial is in the OFF position and insert the power plug into a grounded wall outlet. The illuminated LED speed indicator band will flash and the Count Up/Down timer will display "0:00." The Freeze & Mix™ is now ready to be used.
2. Follow directions in the recipe for the ice cream or frozen dessert being prepared.
3. Turn the mixer on the slowest speed setting, marked FOLDING/KNEADING on the LED speed indicator band before adding any ingredients to the bowl. Once the Scaper Paddle has started to rotate, add the mixture through the pouring spout of the splash guard and into the freezer bowl.

OPERATING YOUR BREVILLE PRODUCT

NOTE

Pouring the mixture into the freezer bowl before starting the mixer may cause the mixture to freeze prematurely.

1. Mix the ice cream/frozen dessert until it has reached the desired consistency.

NOTE

If adding mix-ins (chocolate pieces, nuts, etc) to ice cream/frozen desserts, it is suggested that these be added to the mixture at least 15 minutes after the churning processes has begun.

NOTE

You can monitor the time that the ice cream has been churned by watching the Count-Up Timer. You can also set the Count-Down Timer on the mixer to the desired mixing time specified by the recipe. If longer mixing times are required, you can reset the time on the mixer if needed.

Press and hold the arrows to scroll through the timer setting more quickly.

DISASSEMBLING THE FREEzE & MIXTM

1. One the churning process is complete and the ice cream/frozen dessert has reached the desired consistency, turn the Speed Control Dial to the OFF/STAND BY position and remove the power cord from the power outlet.
2. Remove splash guard if assembled.
3. Raise the mixer motor head by depressing the TILT-RELEASE button and lift the mixer motor head up until it tilts back and locks into the open position.

NOTE

When lowering or lifting the mixer motor head, always support the motor head with your other hand to prevent from free-falling.

1. Remove the Scaper Paddle by holding the mixer motor head and pressing the Scaper Paddle upwards on the spindle. Turn the Scaper Paddle anti-clockwise to release it from the pin on the spindle.
2. Use a plastic spatula to remove the excess ice cream/frozen dessert from the Scrapper Paddle.
3. Remove the freezer bowl from the indented bowl locking recess of the mixer base and turn anti-clockwise until the bowl releases.

OPERATING YOUR BREVILLE PRODUCT

STORING fROzEN deserts AND ICE CREAM

Use a plastic spatula to remove the mixture from the mixing bowl.

If further hardening of ice cream is required, place the mixture into a freezer safe storage container, smooth the surface of the ice cream out in the container, cover with a seal tight lid and place in the freezer for hardening. The hardening of ice cream can take approximately 2-4 hours depending on the desired firmness.

NOTE

It is not recommended that ice cream is served and stored in the freezer bowl. Metal ice cream scoops and spoons can damage the coating of the freezer bowl. Ice cream and frozen desserts are best stored in a separate, freezer safe, food storage container with a seal tight lid.

TIPS FOR MAKING fROzENDESSERTS

• The freezer bowl should be frozen for a minimum of 15 hours prior to making frozen desserts. The freezer should be set at the coldest setting possible to allow the bowl to freeze thoroughly.

NOTE

If you have room in your freezer, the freezer bowl can be stored there permanently so that ice cream can be made at any time.

To maximize the firmness of the ice cream or frozen dessert, allow ingredients or mixtures to cool completely before placing in the freezer bowl.

NOTE

It is recommended that ingredients be placed into the fridge for a period of 2-4 hours, prior to making frozen desserts.

• If adding mix-ins (chocolate pieces, nuts etc) to ice cream/frozen desserts, it is suggested that these be added to the mixture for at least 15 minutes after the churning processes has begun.

• Do not exceed the recommended quantity of ingredients. Once ingredients start to freeze they will expand and fill the freezer bowl to the maximum capacity.

CARE & CLEANING

CARE & CLEANING

Before cleaning the freezer bowl, ensure that it is at room temperature. Wash in warm, soapy water with a mild detergent. Allow the bowl to dry thoroughly before placing it in the freezer.

The freezer bowl is not dishwasher safe.

CLEANING THE SPLASH GUARD

Wash in warm soapy water with a mild detergent. Top shelf dishwasher safe.

CLEANING SCRAPPER PADDLE

Wash in warm soapy water with a mild detergent. Top shelf dishwasher safe.

RECIPES

RECIPES

NOTE

Make sure your ice cream mixture has been refrigerated for 1-2 hours, if recipes require heating then chill mixture for 2-4 hours or overnight if time permits before churning/ freezing. This will maintain that you achieve consistent quality ice cream results every time.

INGREDIENTS

Home made ice cream is now easy to make at home and with only 4 staple kitchen cupboard ingredients required to make a basic vanilla ice cream.

EGGS

All the recipes in this book were tested using standard 'Large' eggs. The egg gives ice cream volume, stabilizes and emulsifies the mixture. The yolk of the egg contains lecithin, which acts as an emulsifier to bond with the fat globules.

NOTE

Avoid using older eggs, especially if you are not cooking the mixture. Pregnant woman are not advised to consume ice cream containing raw eggs.

SUGAR

Superfine (Caster/Bakers) sugar was used in all the recipes as it dissolves easily and to reduce crystallization (when large ice crystals form) from occurring.

The amount of sugar is important in ice cream making as it defines the time your ice will take to set and once frozen to melt. As a rule the more sugar added will lower the freezing point of the water inside the mixture, which prevents your ice from forming a large hard clump that is difficult to scoop.

MILK

Whole milk was used for all milk based recipes. Lower fat varieties can be substituted but the same result will not be achieved.

CREAM

Heavy Whipping Cream was used in all the recipes, creams that are thickened usually have additives such as gelatine (of animal origin to thicken and prolong the creams life). The cream gives thickness and a smoother texture to the ice cream.

RECIPES

TIPS FOR MAKING CRÈME ANGLAISE (CUSTARD BASE)

• Traditionally creamy textured ice cream is made from a crème anglaise, custard base. Below are tips on achieving the prefect crème anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for making a custard base.
• Ensure that you measure all your ingredients first and have them ready for when you are starting to cook.
• Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are light and creamy, and double in size. For best results whip until the mixture becomes pale yellow in color.
• Use a heavy bottom sauce pan when cooking crème anglaise.
• When heating the milk you don't want to boil it. A good guide to know when to remove the milk from the heat is when little bubbles start to form around the edge of the milk.
• It is best to now pour half of the heated milk into the egg mixture while whisking, then pour the mix back into the original pot with the milk and continue to stir with a wooden spoon at the same time until the two are well combined.

• Ensure that the mixture is constantly stirred with a wooden spoon until it thickens and coats the back of the spoon. To test using the back of the spoon, coat the spoon in the crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger mark stays then the mixture is thick enough.

• If the mixture separates or curdles then heat is too high.

• Do not leave crème anglaise unattended while cooking.
• Crème anglaise will take 5-15 minutes to thicken depending on quantities etc.
  Always allow the mixture to cool to room temperature before placing into the fridge.
• To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and stirred constantly until well chilled.

ICE CREAM

Ice creams usually have a higher percentage of fat compared to gelatos, sorbets and granitas and are made with cream or a combination of cream and milk, egg yolks and sugar.

ICE CREAM

dARK CHOCOLATE ICE CREAM

INGREDIENTS

112 cups (375ml) milk

5 oz (150g) dark 70% cocoa mass chocolate, chopped

112 cups (375ml) whipping cream

4 egg yolks

1 / 2 cup superfine sugar

1 teaspoon vanilla extract

METHOD

1. Heat milk and cream in a non-stick saucepan over medium heat, stirring occasionally until bubbles start appearing around the edges of the saucepan. Remove from heat and add chocolate, stirring until chocolate has melted and is well combined. Set aside to cool slightly and whisk in the cream.
2. Beat eggs and sugar until pale and creamy, add vanilla.
3. Continue beating mixture and add 12 warm milk mixture, repeat with remaining milk until combined.
4. Refrigerate for at least 4 hours or until chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately with fresh raspberries.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

VANILLA BEAN ICE CREAM

INGREDIENTS

112 cups (375ml) whipping cream
112 cups (375ml) milk
1 vanilla bean, split lengthways, seeds removed
4 egg yolks

1 / 2 cup superfine sugar

METHOD

1. Place cream, milk, vanilla bean and seeds into a medium heavy-based saucepan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan
3. Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately and served with shaved chocolate curls, chopped peanuts and chocolate sauce or grated peppermint crisp and wafers.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

NOTE

Infusing or steeping the vanilla pod in the warm milk will lend a lovely vanilla flavor to your ice cream or gelato.

ICE CREAM

TIP

For Vanilla gelato replace cream with all milk.

QUICK vANILLA ICE CREAM

INGREDIENTS

1 cup (250ml) heavy cream
114 cups (300ml) whole milk
3% cup (177ml) sweetened condensed milk
1 teaspoon vanilla extract

METHOD

1. Blend all the ingredients in a blender until well combined.
2. Refrigerate mixture for at least 2 hours.
3. Attach the Scrapper Paddle and freezer bowl to the mixer. Set the mixer to the place FOLDING/KNEADING on same line setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Best eaten immediately and served with fresh seasonal fruits or a fruit coulis.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from

freezer 5 minutes before serving to soften.

GELATO

Gelatos are traditionally milk based ices that are lower in fat than the French and American-style ice creams. Gelatos are usually flavored with fresh fruits, syrups or coffee.

GELATO

PISTACHIO GELATO

INGREDIENTS

2 cups (500ml) whole milk

112 cup (125ml) heavy cream

112 teaspoon vanilla extract

5 egg yolks

12 cup sugar

13 cup shelled pistachios, roasted and chopped

METHOD

1. Place milk, cream and vanilla extract into a medium heavy-based saucepan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.
3. Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
6. Add in pistachios 2 minutes before churning has completed.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

CHOCOLATE HAZELNUT GELATO

INGREDIENTS

2 cups (500ml) whole milk
12 cup Nutella®
1 / 2 teaspoon vanilla extract
5 egg yolks
13 cup sugar
1 / 4 cup roasted hazelnuts, finely chopped

METHOD

1. Place milk, Nutella and vanilla extract into a medium heavy-based saucepan. Heat until spread has melted and mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk half the cream into the egg mixture then return to saucepan.
3. Return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and lightly coats the back of the spoon (see tips).
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled gelato mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

SORBETS

Water dessert sweetened with fresh fruits, juice, puree and wine or liqueur. Traditionally served between courses to cleanse the palate.

SORBETS

STRAWBERRY SORBET

INGREDIENTS

14 cup (60ml) water 12 cup superfine sugar
2 pints (500g) strawberries, washed, hulled
1 teaspoon lemon juice

METHoD

1. Add water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to a boil. Remove from heat and pour into a heat resistant container. Allow to cool.
2. Puree strawberries in a blender until smooth. Place the strawberries through a fine sieve and discard the seeds.
3. Combine strawberries, lemon juice and sugar syrup in a bowl.
4. Refrigerate for at least 2 hours or until chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled sorbet mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.

Best eaten immediately and served with chopped white chocolate.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

TIP

Replace strawberries with seasonal fruits: mango, passionfruit, peach, nectarine, plum, lemon, lime, watermelon and pear.

MANGO SORBET

INGREDIENTS

14 cup (60ml) water 12 cup superfine sugar
2 large (500g) mangoes, peeled
1 teaspoon lemon juice

METHOD

1. Add water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to a boil. Remove from heat and pour into a heat resistant jug. Allow to cool.
2. Puree mango flesh, lemon juice and sugar syrup in a blender until smooth.
3. Refrigerate for at least 2 hours or until chilled.
4. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled sorbet mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.

Best eaten immediately and served with sticky coconut rice.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

TIP

Replace mango with seasonal fruits: passionfruit, strawberries, peach, nectarine, plum, lemon, lime, watermelon and pear.

GRANITA

Ice based dessert great on hot summer days

GRANITA

COFFEE GRANITA

INGREDIENTS

1 cup (250ml) water
12 cup superfine sugar
1 vanilla pod, halved lengthways and seed scraped
12 cup (125ml) ) espresso coffee
1 cup (250ml) whipping cream, whipped

METHODS

1. Add water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to a boil. Remove from heat and pour into a heat resistant jug. Allow to cool.
2. Add vanilla pod and seeds to hot coffee and set aside to infuse for 5 minutes. Remove and discard pod.
3. Combine coffee and sugar syrup in a bowl.
4. Refrigerate for at least 2 hours or until chilled.
5. Attach the Scaper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/KNEADING setting, attach splash guard and pour the chilled granita mixture into the bowl. Churn mixture for 15 minutes or until desired consistency is reached.

Best eaten immediately and served with a dollop of whipped cream.

Keeps: for 3-4 days frozen in a plastic container with a fitted lid. Remove from freezer 5 minutes before serving to soften.

féLICITATIONS

Breville Consumer Service Center

USA

Mail: Breville USA

19400 S. Western Ave

Torrance CA

90501-1119

Phone: [phone]

1-866-BREVILLE

Email: [e-mail]

Canada

Mail: Breville Canada

Breville is a registered trademark of Breville Pty. Ltd.A.B.N.98 000 092 928.

Copyright Breville Pty. Ltd. 2012.

Due to continued product improvement, the products illustrated/photographed

in this booklet may vary slightly from the actual product.

Model BIA500XL Issue - C12