Breville BFP800 manual

BFP800 the K itchen W izz Pr o ™ Instruction Booklet[...]

C ONGRA TULA TIONS on the p urcha se of y our ne w Bre ville K it chen Wi zz Pro™[...]

3 CONTENT S 4 Bre ville recommen ds safet y first 7 Know y our Bre ville K itch en Wiz z Pro™ 10 Assemblin g your Br eville K itch en Wiz z Pro™ 15 Basic proc essing techniques – Pureeing with th e QU AD ‰ blade – Mixing and whi pping with the QU AD ‰ bla de – Slicing , shreddin g and grating with the multi - function Discs 28 F ood [...]

4 BREVILLE RE COM MENDS S AFETY FIRS T At Bre ville we are v ery safety c onscious. W e design and m anufacture con sumer products with the saf ety of yo u, our val ued customer , forem ost in mind. In addition we a sk that y ou exer cise a degree of car e when using any electric al applian ce and adher e to the followin g preca utions. READ ALL IN[...]

5 BREVILLE RE COM MENDS S AFETY FIRS T 5 • Do not proc ess cheese in this product. U se a hand h eld cheese grater for grating cheese . Processing ch eese in this applian ce will cause d amage to plastic parts and will v oid your w arranty . • Pleas e do not crush ICE in the l arge or small pr ocessing bowls. Thi s will cause dama ge to the bla[...]

6 BREVILLE RE COM MENDS S AFETY FIRS T IM PO R T AN T SA FE GU ARD S F OR AL L ELE C TR IC AL APP LI AN CE S • U nwind the po wer cord fully bef ore use. • Do not let the pow er cord hang o ver the edge of a table , counter , touch hot surfac es or become knotted. • This appli ance is not inten ded for use by person s (including childr en) wi[...]

KNO W y our Bre ville K itchen W izz Pr o™[...]

8 KNO W Y OUR BREVILLE KITCHEN WIZ Z PRO™ A E C D F K J G I H L M N Q S W V T U O Q P R B[...]

9 KNO W Y OUR BREVILLE KITCHEN WIZ Z PRO™ A. Small f ood pusher F or impro ved proc essing control of sma ller ingredients. It a lso doubles as a m easurin g cup for a dding/ mea suring ingredients. The food pr ocessor will run continually whether th e small pus her is in or out. B. Large food p usher F or pushin g food down the f eed chute. The [...]

A SSEMBLING y our Bre ville K itchen W izz Pr o™[...]

11 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ BEF ORE FIRST U SE Before usin g your Br eville food pr ocessor , become famili ar with all the parts. Rem ov e all pa ckaging materi als and pr omotional label s, being careful wh en handling the processin g blades and dis cs as they ar e very sharp . W ash the pr ocessing bowl, pr ocessing lid and [...]

12 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ 5. Plac e the processing lid onto th e processin g bowl so the feed chute i s slight ly right of the bowl han dle and the arrow gra phics are aligned . Holdin g the feed chute and pr essing down firmly at the sam e time, turn the lid clockwise ( as indicated b y the graphic) so the ‘L ocking T ab?[...]

13 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ 10 . At the en d of processing , alwa ys wait until the bl ades or discs ha ve stopped spinning bef ore unlocking and rem oving the lid. T o remov e the processin g lid, ensure the PO WER/OFF button ha s been pressed, the power i s switched off at the po wer outlet and th e cord i s unplugged fr om t[...]

14 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ O VERLO AD PROTE CTION S Y STEM If the motor o verloa ds, the food pr ocessor will go to ST ANDBY mode an d OVERL OAD icon in the L CD starts to flash. The f ood processor c an still be switched off by pressing th e POWER/ OFF button. T o operate the food pr ocessor again, a llow the machin e to coo[...]

B A SIC F OOD PROCE SSING TE CHNIQUE S for y our Bre ville K itch en Wi zz Pro™[...]

16 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES The food pr ocessor can proc ess food in a variet y of wa ys depending on which bl ade or disc y ou choose. CHOPPING WITH THE QU AD ‰ PROCESSING BLADE The quad bl ade chops raw an d cooked food to the c onsistenc y required, from coarsel y chopped to minced. F or many large pr ocessing tas [...]

17 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE Hea vy loads of m eat ma y stall the motor . This is in dicated by the bla de turning slow ly and the meat on ly movin g slowly aro und the bowl and not proc essing . If this occurs r emov e the me at and process in two bat ches. Garlic, chilli and ginger F or garlic, peel clo ves and le[...]

18 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE If chopping fruit to a dd to cake batt er, process th e fruit before makin g the batter , adding a litt le flour from reci pe quantity to pr event fruit sticking to quad blade . Whole dried fruit Chopped dried fruit Citrus peel Remo ve the peel fr om the fruit using a vegeta ble peeler [...]

19 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Whole biscuits Biscuit crumbs Cak e crumbs C ut cake into sma ll pieces, mea sure quantity and pla ce into processing bo wl. Process no more th an 4 cups at a time using the PUL SE button at 1–2 secon d interval s until crumbed to desired con sistency . PUREEING WITH THE QU AD ‰ PROCESSIN[...]

20 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Peanut b utter Process s helled peanuts, no m ore than 4 cups at a time , using the ST ART /P AU SE button until pur eed to desired consisten cy . Note: mixture will f orm into a ball. NOTE 2 cups peanuts will yield appro ximately 1 cup peanut b utter . The natura l oil in the butter will sep[...]

21 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Quad blade Quick-mix cakes an d batters U se this meth od for melt ‘n’ mix ca kes, pack et cakes and cr epe batters. Plac e all ingr edients (starting with the liquid ingredients ) into the processing bo wl ensurin g not to exceed M AX liquid le vel. Process usin g the ST ART /P AU SE but[...]

22 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE Emulsifying dis c is not dish wash er safe . Please do not pla ce in the dish wash er. W ash by hand. Egg whites Egg white f oam NOTE When using the emul sifying disc plea se insert disc and s pindle on to the food pr ocess and befor e adding ingr edients. Whipped cre am Plac e 600ml wel[...]

23 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Brea d dough Insert the do ugh blade into the bow l. Us e instant acti ve dry y east and in clude with the dry ingr edients in the processing bo wl. Add 3 c ups / 450g , add softened, c ubed butter and pr ocess using the S T ART /P AU SE button until the b utter is absorbed into the flour . [...]

24 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES SLICING, WITH ADJU ST ABLE SLICING DISC The adjusta ble slicer disc s lices raw fruit and v egetables to a consistent thickn ess required. F rom fine 0 .5mm to think 8.0mm via 24 a djustable settings. F or many l arge processin g tasks, th e adjustable s licing disc will cut th e processin g[...]

25 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Round fruit and v egetables Prepar e fruit or vegetables b y washin g or peeling , and coring or seedin g (if necessary). F or small fruit an d vegetables ( e.g . kiwi fruit, roma tom atoes), trim one end so th e food sits flat in the f eed chute. F or large fruit an d vegetables (e .g . app[...]

26 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES W ARNING When slicing and shred ding, always use the f ood pusher to guide food d own the feed chute. Nev er put your fingers or spatula into the f eed chute. Always wait f or the disc to stop spinning befor e remo ving the lid. Leafy v egetables F or cabb age, wa sh and s hake off ex cess w[...]

27 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES MINI-BO WL FUNC TION The mini proc essing bowl can be positioned inside the m ain processing bowl an d is used for pr ocessing small f ood quantities. A mini processin g blade is pro vided which fits inside the mini bow l and can be used for used for ch opping , mixing and blen ding a variet[...]

F OOD PROCE SSING A T A GLANCE for y our Bre ville K itch en Wi zz Pro™[...]

29 F OOD PROCESSING A T A GLANCE F or more inf ormation about pr eparation of food and h ow to process, ref er to basic proc essing techniques. F or specific reci pes, refer to the r ecipe section. NOTE The food pr ocessor is very po werful and recommen ded using PULSE function wher e possible as to a void o ver chopping or whi pping . F OOD BLADE[...]

30 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Mushrooms ( cooked) Quad Us e: Mushroom Soup 4–6 Us e: Salad, v egetable soup, mus hroom sauce , mushroom so up Onion Quad or mini Us e: Soups, Sauc es 0–5 Us e: Salad Parsni p Quad or[...]

31 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Citrus Peel Quad or mini Us e: Fruit min ce Dried F ruit Quad or mini Us e: Fruit sa lad, dessert sauce Kiwi fruit Quad or mini Us e: Fruit sa lad, dessert sauce 4–6 Us e: Dessert decora[...]

32 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Egg s (whole or yolks) use PULSE function Whisk Us e: Mayonn aise Cre am use PULSE function Whisk Us e: recommended PULSE function to a void ov er whipping Milksha kes and smoothies Quad U[...]

33 F OOD PROCESSING A T A GLANCE PROCESSING TIPS • Do not fill the bow l abov e the liquid MA X level f or wet ingredients. Alw ay s add drier or thicker in gredients to the processin g bowl prior to adding fl uids. • Note that th ere is a MA X THICK LIQUID and MA X THIN LIQUID marking s on the processin g bowl. Thick liquid is soup an d sauc[...]

C ARE, CLE ANING & S T ORA GE of y our Bre ville K itchen W izz Pr o™[...]

35 CARE, CLE ANING & ST ORAGE CARE AND CLE ANING When finis hed processin g , switch the food processor off at th e power outlet an d unplug the power c ord. Motor b ase Wi pe the motor bas e with a clean, damp cloth after each us e. Dry thoroughl y with a soft, clean cloth. Processin g bowl, lid and food push er Han d wash in h ot, soap y wat[...]

36 CARE, CLE ANING & ST ORAGE NOTE The tools st orage container can stand upright on its back t o save cupboar d space . Make sur e it is fully snapped close . • Store y our food proc essor upright on the kitchen bench or in an e asily acc essible cupboar d. • Do not pla ce or store any thing on top of the food pr ocessor . W ARNING The qua[...]

TROUBLE SHOO TING[...]

38 P AGE HEADER..... TROUBLESHOO TING PROBLEM E AS Y SOLU TION F ood is unev enly processed • Ingredients s hould be cut e venl y into 2.5cm (1 inch) pieces before pr ocessing . • Ingredients s hould be proc essed in batches to av oid ov erloading . Slices ar e slanted or uneven. • Loa d food in feed chute. Pl ace pus her onto food and a pply[...]

39 P AGE HEADER..... TROUBLESHOO TING PROBLEM E AS Y SOLU TION The food pr ocessor shuts off during operation • The lid ma y ha ve becom e unlocked; check to ma ke sure it i s securel y in position. • If the motor o verloa ds, the 'O VERL OAD' ic on in the L CD will start to flas h. Switch off by pr essing the PO WER/ OFF button and [...]

RE CIPE S[...]

41 RECIPE S HUM MUS Ma kes approxi mately 1½ cups INGREDIENTS 425g can chick peas, w ell drained 2 clov es garlic, peeled 2 tablespoons to asted sesame seeds 2 tablespoons cr eam 2 tablespoons lem on juice 1 tablespoon peanut b utter 1 teas poon cumin METHOD 1. Assemble f ood processor using quad bla de. 2. Plac e all ingredients into pr ocessing [...]

42 RECIPE S PUMPKIN SOUP Ma kes approxi mately 1½ litr es INGREDIENTS 1 leek, trimmed and clean ed 2cm piece fres h ginger, peeled 1 tablespoon butter or oil 1 teas poon ground cumin 500g pumpkin, peeled and c ubed 1 medium potato , peeled and cubed 3 cups/750ml chicken stock 1L cups sour cr eam, for garnis h Chopped garlic chi ves, for garni sh M[...]

43 RECIPE S LEEK AND POT A TO SOUP Ma kes approxi mately 2 l itres INGREDIENTS 2 leeks, trimmed and w ashed 2 tablespoons/ 40g butter 2 clov es garlic, peeled and crushed 750g potatoes, peeled and r oughly chopped 1 cup /250ml chicken stock 1 cup sour cr eam Salt an d pepper, optiona l Chopped chiv es, for garnis h METHOD 1. Assemble f ood processo[...]

44 RECIPE S VEGE T ABLE SOUP Ma kes approxi mately 2½ l itres INGREDIENTS 1 Spanis h onion, peeled and quartered 4 sticks celery , trimmed and sliced 4 carrots, trimmed, peeled an d sliced 2 parsnips, trimm ed, peeled and sliced 3 tablespoons/ 60g butter 2 tablespoons oli ve oil ¾ cup lentils and b arley soup mix 8 cups/2 litres chick en stock 44[...]

45 RECIPE S 5. Spoon mixture into a gr eased and lin ed loaf tin or terrine di sh. Plac e terrine dish into a bakin g dish, pour s ufficient water into the ba king dish to c ome half-wa y up the side of the terrin e dish and b ake in a prehe ated ov en at 180°C for 30 – 40 minutes or until golden brown and s et. Remo ve from o ven, c ool and ch[...]

46 RECIPE S PEANUT S A T A Y MEA TBALLS Ma kes 30 s er ves INGREDIENTS 3 slices stale br ead, crust rem oved 500g chicken or pork fillet, cubed 1 onion, peeled and quartered ½ cup shelled pe anuts 2 clov es garlic, peeled 1 bunch cori ander, r oughly chopped 1 x 60g egg Corn flo ur, for c oating Peanut oil, f or shallow fryin g Peanut S atay S a[...]

47 RECIPE S SA US AGE ROLLS Ma kes 48 s er ves INGREDIENTS 1 carrots, peeled 1 small grann y smith apples, peeled 1 onion, peeled 6 slices br ead 1 tablespoon mixed fr esh herbs - thym e, parsley , 1 ½ tablespoons r elish or tomato /bbq sauce 500g sausage min ce 4 slices puff p astry , tha wed 1 egg , lightly whi sked METHOD 1. Assemble f ood proc[...]

48 RECIPE S BEEF BURGERS Ma kes 4 ser ve s INGREDIENTS 750g topside stea k, cubed 1 onion, peeled and quartered 1 clov e garlic, peeled 4 sprigs par sley 4 slices br ead, crust remo ved 2 tablespoons seeded mustar d ¼ cup tomato sa uce 2 x 60g eggs ¼ teas poon dried oregano 1 teas poon black pepper ¼ teas poon salt Oil, for sh allow frying METHO[...]

49 RECIPE S SKORD ALIA Ma kes 4 ser ve s INGREDIENTS 3 large potatoes, peeled an d quartered 4 clov es garlic, peeled and crushed 1 tablespoon/20g b utter 1 tablespoon milk Salt an d pepper, optiona l METHOD 1. C ook potatoes until soft. Drain well. 2. Assemble f ood processor usin g the quad bla de. 3. Place potatoes, garlic, butter an d milk into[...]

50 RECIPE S P ASSIONFRUIT CURD Ma kes 4 cups Ke eps for up to 1 mon t h, u nopened ref riger ated . INGREDIENTS 10 eggs 1 egg yolk 2 cups sugar 2 x 170g c an passionfruit pulp 80g butter , melted METHOD 1. Assemble f ood processor using th e emulsifying di sc. 2. A dd eggs and pr ocess for 10 secon ds. 3. Add sugar an d process for a furth er 10 se[...]

51 RECIPE S W ALDORF SALAD Ma kes 4 – 6 ser ve s INGREDIENTS 3 Granny Smith a pples, quartered ½ bunch celery stick s, trimmed 2 tablespoons lem on juice 100g smoked wa lnuts DRESSING: INGREDIENTS 3 egg yolk s 2 teas poons seeded mustard ¼ cup oliv e oil 2 tablespoons g arlic chives Salt an d pepper, optiona l METHOD 1. Assemble th e food proce[...]

52 RECIPE S COLE SLA W Ma kes 4 – 6 ser ve s INGREDIENTS 300g white cabb age, cut in wedges 300g purple cabb age, cut in wedges 2 carrots, peeled 1 Spanis h onion, peeled and quartered 1 red capsic um, quartered 1 green capsic um, quartered 2 sticks celery 2 Granny Smith a pples, quartered DRESSING: INGREDIENTS 1 cup ma yonnaise ¼ cup light sour[...]

53 RECIPE S AIOLI Ma kes approxi mately 2 c ups INGREDIENTS 1 whole bunch g arlic 4 egg yolk s Juic e of 1 lemon 2 teas poons white vinegar 2 cups/500ml v egetable or olive oil 1 tablespoon thym e Salt an d pepper, to tast e METHOD 1. Assemble th e food processor usin g the emulsifying bl ade. 2. Pre-he at oven to 200°C. 3. Slice the top off the g[...]

54 RECIPE S PEANUT B UTTER Ma kes approxi mately 1 c up INGREDIENTS 2 cups/250g sh elled peanuts METHOD 1. Assemble th e food processor usin g the quad bla de. 2. Plac e peanuts into the proc essing bowl and proc ess for appro ximately 1 – 2 minutes until mixture becom es smooth and form s into a ball. 3. Spoon peanut butter into a dry , steriliz[...]

55 RECIPE S PIZZA DOUGH Ma kes 2 piz zas INGREDIENTS 450g ‘00’ Strong Flo ur 3 teas poons yea st 3 teas poons sugar 3 teas poons salt 1 tablespoon oli ve 260ml lukew arm water METHOD 1. Assemble f ood processor using th e dough bla de. 2. T o mak e the dough, put the flo ur, ye ast, sugar , salt and oliv e oil into the processin g bowl, place [...]

56 RECIPE S ½ cup su ltana s. Apple an d Rhub arb: I n Step 3 a dd ½ cup cook ed rhuba rb. FRUIT MINCE PIES Ma kes 36 s er ves INGREDIENTS 200g beef suet, well chilled 2 small Grann y Smith apples, peeled, cored and quartered 750g mixed dried fruit ¼ cup sli vered alm onds ½ cup brown s ugar ¼ teas poon mixed spice 2 teas poons grated lemon ze[...]

57 RECIPE S with caster s ugar. C ut a cross in the top of each pie top with ti p of a sharp knif e. 8. Bake in a pr eheated o ven at 200°C for 15 – 20 minutes or until cooked and golden. Ser ve hot or c old. NOTE If suet is not a vaila ble substitute with chilled butter . PEA CH SORBET Ma kes 6 ser ve s INGREDIENTS 1 cup white crysta l sugar 2 [...]

58 RECIPE S ANZAC BISC UITS Ma kes 50 s er ves INGREDIENTS 125g butter 1 tablespoon golden syrup 2 tablespoons boilin g water 2 teas poons bicarbonate of soda 1 cup rolled oats ¾ cup desiccated c oconut 1 cup /150g plain flour 1 cup caster s ugar ¼ teas poon salt METHOD 1. Melt b utter in a small sauc epan. Stir in golden syrup, boilin g water a[...]

59 RECIPE S INGREDIENTS 1 punnet ra spberries, for serving 1 tablespoon icing s ugar, option al METHOD 1. Assemble th e food processor usin g the quad bla de. 2. Bre ak biscuits into quarters an d place into processin g bowl. Process until fin ely crushed. W ith the motor running , slowly add the m elted butter through the f eed chute. Proc ess un[...]

60 RECIPE S BRO WNIES Ma kes 24 s er ves INGREDIENTS 90g butter 125g dark cooking ch ocolate, chopped 2 x 60g eggs, light ly beaten ¾ cup caster s ugar 1 teas poon vanilla essenc e ¾ cup /112g plain flour ¼ teas poon baking powder 100g walnut pieces METHOD 1. He at butter and choc olate in a saucep an until just melted. 2. Assemble th e food pr[...]

61 RECIPE S METHOD 1 . A ssemble foo d proces sor usi ng the d o ugh blade or you c an us e the quad bl a de . 2. Plac e flour , salt and butter into th e processin g bowl. Process until butter i s absorbed into flour . 3. With the motor running , slowly a dd sufficient milk thro ugh the small f eed chute until dough form s into a ball. Do not o[...]

62 RECIPE S Ma kes 1 2 INGREDIENTS 3 cups/ 450g plain or bread flo ur ¼ cup brown s ugar 2 teas poons instant activ e dried yea st 1 teas poon ground cinnam on ¾ teas poon salt 3 tablespoons/ 60g butter, s oftened 1¼ cups/315ml wat er ¾ cup sultana s 2 tablespoons mix ed peel, optional CROSS B A TTER: INGREDIENTS ¼ cup plain flour 1 tablespo[...]

63 RECIPE S HOT CRO SS BUNS Ma kes 1 2 INGREDIENTS 3 cups/ 450g plain or bread flo ur ¼ cup brown s ugar 2 teas poons instant activ e dried yea st 1 teas poon ground cinnam on ¾ teas poon salt 3 tablespoons/ 60g butter, s oftened 1¼ cups/315ml wat er ¾ cup sultana s 2 tablespoons mix ed peel, optional CROSS B A TTER: INGREDIENTS ¼ cup plain ?[...]

64 RECIPE S[...]

65 RECIPE S[...]

66 NOTE S[...]

67 NOTE S[...]

www .breville .com.au Breville i s a registered trademark of Bre ville Pty . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pty . Ltd. 2012. Due to continued product impr ovement, th e products illustrated/ photographed in this brochure m ay vary s lightly from the actual pr oduct. BFP800 Issue - E12 Austra lian Cust omers Mail: PO Bo x 22 Botan [...]