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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 ...
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取扱説明書と呼ばれる文書のグループは、Breville BFP800の取り付け説明書、サービスマニュアル、簡易説明書、またはBreville BFP800のユーザーマニュアル等、より具体的なカテゴリーに分類されます。ご必要に応じてドキュメントを検索しましょう。私たちのウェブサイトでは、Breville BFP800の製品を使用するにあたって最も人気のある説明書を閲覧できます。
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