Kambrook - Australia
Kambrook - New Zealand
Building 2, Port Air Industrial Estate
1A Hale Street
Private Bag 94411
Botany, Manukau
Botany NSW 2019
Auckland 2163
Australia
New Zealand
Customer Service Line 1300 139 798
Customer Service Fax 1800 621 337
Customer Service Line/
Spare Parts 0800 273 845
Customer Service Fax 0800 288 513
Due to continual improvement in design or otherwise, the product you
purchase may differ slightly from the illustration in this book. Issue E14
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Important
Please retain your instruction
book for future use.
In the event that you need some assistance with your
Kambrook appliance, please contact our Customer Service
Department on 1300 139 798 (Australia) or 0800 273 845
(New Zealand). Alternatively, visit us on our website at
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Contents
Kambrook Recommends
Safety First
p4
p6
p7
Your Kambrook PowerMix
Planetary Bench Mixer
Assembly and Operation of Your
Kambrook Bench Mixer
Care, Cleaning and Storage
Mixing Guide
p11
p12
p13
p15
Troubleshooting Guide
Recipes
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Kambrook Recommends Safety First
IMPORTANT: Please retain your
instruction book for future use.
At Kambrook, we believe that safe performance is the first priority in any
consumer product, so that you, our valued customer can confidently
use and trust our products. We ask that any electrical appliance that
you use be operated in a sensible fashion with due care and attention
placed on the following important operating instructions.
Important Safeguards For Your Kambrook
PowerMix Planetary Bench Mixer
• Carefully read all instructions before operating
the Kambrook Bench Mixer for the first time
and save for future reference.
• Do not use attachments other than those
provided with the Bench Mixer. Use only
the attachments and mixing bowl supplied
with the Bench Mixer.
• Remove and safely discard any packaging
material and promotional labels before using
the Bench Mixer for the first time.
• Do not operate this Bench Mixer continuously
on heavy loads for more than 3 minutes at
a time. None of the recipes in this book are
considered a heavy load.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug of
this Bench Mixer.
• Handle the Bench Mixer and attachments
with care. Never place your fingers inside
the mixing bowl or near the attachment
during operation.
• Do not place the Bench Mixer near the
edge of a bench or table during operation.
Ensure the surface is level, clean and free
of water and other substances. Vibration
during operation may cause the Bench
Mixer to move.
• The Bench Mixer can be used for mixing yeast
dough. When doing this, filled with a mass of
flour in grams not exceed 35% of its capacity
in cm3.
• Do not use the Bench Mixer on a sink
drain board.
• Keep hands, hair, clothing, as well as spatulas
and other utensils away from the attachment
and mixing bowl during operation to reduce
the risk of injury to persons and/or damage to
the Bench Mixer.
• Do not place the Bench Mixer on or near a hot
gas or electric burner, or where it could touch
a heated oven.
• Should an object, such as a spoon or spatula
fall into the bowl while mixing, immediately
switch the Bench Mixer to ‘OFF’ position, turn
off at the power outlet and remove the cord
from the power outlet, then remove
the object.
• Always ensure the Bench Mixer is completely
assembled before operating. Follow the
instructions provided in this booklet.
• Do not operate the Bench Mixer with
wet hands.
• Ensure the Speed Control Dial is in the ‘OFF’
position and the Bench Mixer is switched
off at the power outlet and the power
cord is unplugged before attaching the
attachment (leaf beater, dough hook or whisk
attachment).
• Do not place hands in the mixing bowl unless
the Bench Mixer is disconnected from the
power outlet.
4
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• Always remove the attachment from the
Bench Mixer before cleaning. Care should
be taken when removing the food from
the mixing bowl by ensuring the motor and
the attachment have completely stopped
before disassembling. Ensure the Speed
Control Dial is in the ‘OFF’ position, the Bench
Mixer is switched off at the power outlet and
unplugged before unlocking the Bench Mixer
head and moving into the upright position.
The attachment should be released from the
Mixer Head before attempted to remove the
processed food from the mixer bowl and
the attachment.
• Do not cover the air vents on the Mixer Head
and Mixer Stand to avoid overheating.
• The use of any accessory attachments not
recommended by Kambrook may
cause injuries.
• Do not leave the Bench Mixer unattended
when in use.
• Do not place any part of the Bench Mixer
except the mixing bowl in the dishwasher.
• Keep the Bench Mixer clean. Follow the Care,
Cleaning and Storage instructions provided in
this book.
• Ensure the Bench Mixer head is locked into the
horizontal (closed) position when not in use
and before storing.
CAUTION: In order to avoid
a hazard due to inadvertent
resetting of the thermal
cut-out, this appliance must
not be supplied through
an external switching
device, such as a timer, or
connected to a circuit that
is regulary switched on and
off by the utility.
• Always ensure the Speed Control Dial is in
the ‘OFF’ position, the power is switched off
at the power outlet before attempting to
move the Bench Mixer, before assembling
or disassembling the Bench Mixer, when the
Bench Mixer is not in use and before cleaning
or storing.
• Do not move the Bench Mixer whilst
in operation.
• Always switch off the Bench Mixer and
disconnect from the power outlet before
removing attachments, changing accessories
or approaching parts that move in use.
Important Safeguards For All Electrical Appliances
• Fully unwind the power cord before use.
• 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 outdoors. Misuse may
cause injury.
• Connect only to a 230V or 240V power outlet.
• Do not let the power cord hang over the
edge of a bench or table, touch hot
surfaces or become knotted.
• The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual operating
current not exceeding 30mA be installed in
the electrical circuit supplying the appliance.
See your electrician for professional advice.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid or
allow moisture to come in contact with
the part, unless it is recommended in the
cleaning instructions.
• The appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental abilities, 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.
• Always turn the appliance to the OFF position,
switch off at the power outlet and unplug at
the power outlet when the appliance is not
in use.
• Before cleaning, always turn the appliance
to the OFF position, switch off at the power
outlet, unplug at the power outlet and
remove the power cord, if detachable, from
the appliance and allow all parts to cool.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect the
appliance. To avoid a hazard, do not use
the appliance if power cord, power plug or
appliance becomes damaged in any way.
Return the entire appliance to the nearest
authorised Kambrook Service Centre for
examination and/or repair.
• Do not place this appliance on or near a heat
source, such as hot plate, oven or heaters.
• Position the appliance at a minimum distance
of 20cm away from walls, curtains and other
heat or steam sensitive materials and provide
adequate space above and on all sides for
air circulation.
• Any maintenance other than cleaning
should be performed at an authorised
Kambrook Service Centre.
5
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Your Kambrook PowerMix Planetary Bench Mixer
1. Mixer Head
5. Attachment Shaft
2. Mixer Stand with non-slip suction
6. 3.5L stainless steel mixing bowl
7. Splash guard
8. Leaf beater attachment
9. Dough hook attachment
10. Whisk attachment
feet for stability
3. Speed Control Dial- 6 speeds
and pulse function
4. Tilt button- locks the mixing head
in the down position for added
control while mixing and locks it
in the raised position for added
convenience while cleaning and
inserting the attachments.
Not Shown
•
Cord wrap for easy storage
6
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Assembly and Operation of Your
Kambrook Bench Mixer
Before First Use
Before assembling your Kambrook
Bench Mixer, remove and safely
discard any packaging material
and promotional labels.
Ensure the Speed Control Dial is in
the ‘OFF’ position and the appliance
is switched off at the power outlet
and remove the power cord from
the outlet.
Fig. 1
Wash the mixing bowl, splash guard,
leaf beater, dough hook and whisk
attachment in warm soapy water with
a soft cloth. Rinse and dry thoroughly.
2. Fit the bowl so that it aligns with
the grooves on the Mixer Stand
(See Fig. 2).
The mixing bowl may also be washed
in the dishwasher.
NOTE: When first using your
Bench Mixer you may notice
an odour coming from the
motor. This is normal and will
dissipate with use.
Fig. 2
Attaching the Mixing Bowl
1. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops (See Fig. 1). Release
the ‘Tilt’ button. The Mixer Head
will lock into the elevated position.
It is now easy to position the
mixing bowl.
3. To lock the mixing bowl, turn it
clockwise following the ‘
’
on the Mixer Stand. Make sure
that the mixing bowl is securely
locked in place.
Removing the Mixing Bowl
1. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops (See Fig. 1). Release
the ‘Tilt’ button. The Mixer Head
will lock into the elevated position.
2. Hold the mixing bowl and turn it
anti-clockwise and in the opposite
direction of the ‘
’ on the
Mixer Stand. Then lift the mixing
bowl and pull it away from the
Mixer Stand.
7
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Assembly and Operation of Your
Kambrook Bench Mixer
Attaching the Splash Guard
1. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops (See Fig. 1). Release
the ‘Tilt’ button. The Mixer Head
will lock into the elevated position.
continued
2. Align the chosen attachment so
that grooves on the attachment
align with the Attachment Shaft
located under the Mixer Head.
With some pressure, push the
attachment towards the Mixer
Head, lifting the Attachment
Shaft spring upwards and twist
the attachment in an anti-
clockwise direction. Make sure
that the attachment is securely
locked in place.
2. Place the splash guard under
the Mixer Head. Align the‘
’
on the Mixer Head with the‘ ’on
the splash guard. Turn the splash
guard clockwise so that the‘
on the Mixer Head aligns with
’
NOTE: It is important that the
leaf beater, dough hook or whisk
attachment is securely locked
into place on the Attachment
Shaft or your Bench Mixer will not
operate correctly.
the‘ ’on the splash guard. Make
sure the splash guard is securely
locked in place.
NOTE: We recommend to always
use the splash guard to avoid
splatter coming out of the mixing
bowl. The opening on the splash
guard can be used to add quick
incorporations, such as chocolate
chips to cookie mixes or fruit and
nuts to bread doughs.
Removing the Leaf Beater/
Dough Hook/Whisk
Attachment
1. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops (See Fig. 1). Release
the ‘Tilt’ button. The Mixer Head
will lock into the elevated position.
2. Hold onto the assembled
attachment. With some pressure,
push the attachment towards the
Mixer Head, lifting the Attachment
Shaft spring upwards and twist
the attachment in a clockwise
direction. Pull the attachment
away from the Attachment Shaft
to remove it from the Mixer Head.
Inserting the Leaf Beater/
Dough Hook/Whisk
Attachment
1. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops (See Fig. 1).
Release the ‘Tilt’ button. The
Mixer Head will lock into the
elevated position.
8
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9. To commence mixing, turn the
Speed Control Dial in a clockwise
direction. The Speed Control Dial
will illuminate red. Always begin
mixing at a lower speed setting
to prevent splattering. Increase
the speed suited to the mixing
task. The speed setting can be
adjusted during operation by
turning the Speed Control Dial.
Use the Mixing Guide on page
12 as a reference.
Operating Your Kambrook
Bench Mixer
1. Ensure the Speed Control Dial is
set to the ‘OFF’ position.
2. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops. Release the ‘Tilt’
button. The Mixer Head is now in
the elevated position.
10. Use the Pulse Function when you
require a quick burst of power or
for quick incorporations, such as
adding chocolate chips to cookie
mixes, fruit and nuts to bread
dough, or flour to cake batter.
Turn the Speed Control Dial in
an anti-clockwise direction
3. Attach and securely lock the
mixing bowl in place.
4. Attach and securely lock the
splash guard in place.
5. Insert the leaf beater, dough hook
or whisk attachment depending
on which attachment the
recipe requires.
6. Add ingredients into the mixing
bowl supplied as listed in
the recipe.
7. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button. Push the Mixer Head
down so that it is in the horizontal
position and the leaf beater,
dough hook or whisk attachment
is inside the mixing bowl. Release
the ‘Tilt’ button.
8. Insert the power cord into a 230
or 240V power outlet and switch
the power outlet on. The Speed
Control Dial will illuminate and
“flash” red.
and hold it in this position. Hold
the dial for no more than 30
seconds at one time to avoid
overheating. When the dial is
released, it returns automatically
to the ‘OFF’ position.
11. Occasionally stop the mixer
during the operation and scrape
any food mixture down the sides
of the mixing bowl with a spatula.
NOTE: Always turn the Speed
Control Dial to the ‘OFF’ position
if you need to scrape down the
mixing bowl during use.
12. When mixing is complete, turn the
Speed Control Dial to the ‘OFF’
position, switch the appliance off
at the power outlet and remove
the power cord from the outlet.
WARNINg: Never exceed
speed setting number 1
when kneading heavy
ingredients such as dough.
9
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13. Place one hand on top of the
Mixer Head and with the other
hand press and hold the ‘Tilt’
button to lift the Mixer Head up
until it stops. Release the ‘Tilt’
button. The Mixer Head is now in
the elevated position.
14. Remove the leaf beater, dough
hook or whisk attachment as
described prior in the Removing
the Leaf Beater/ Dough Hook/
Whisk Attachment section on
page 8. Use a spatula to remove
the mixture from the leaf beater,
dough hook or whisk attachment.
Do not strike the leaf beater,
Overload Protection System
The motor is protected from burning
out by a manual reset cut-out switch.
If the Bench Mixer is overloaded or
operated continuously for too long,
the motor may overheat and stop. To
operate the Bench Mixer again, you
must switch off, unplug and allow to
cool for approximately 30 minutes.
Once the motor has fully cooled,
it is ready for use again. Some stiff
mixtures, such as dough, may cause
the dough hook to rotate more slowly
than normal.
Do not operate the Bench Mixer
continuously with an excessive load
for more than 3 minutes. If this occurs
again, the mixing bowl may be
dough hook or whisk attachment
on the rim of the mixing bowl.
overloaded, so remove some of the
food and process in smaller batches.
WARNINg: After mixing,
take out the leaf beater,
dough hook or whisk
attachment with care as
they may be hot after use.
10
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Care, Cleaning and Storage
Cleaning After Use
NOTE: Do not use abrasive
1. Always ensure that the Speed
Control Dial is in the ‘OFF’ position
and that the power is switched
off at the power outlet then
remove the power cord from
the power outlet.
scouring pads or cleaners when
cleaning the mixing bowl, leaf
beater, dough hook and whisk
attachments as these may
scratch the surface. Ensure the
mixing bowl, leaf beater, dough
hook or whisk attachments
do not soak in water for an
extended period of time, i.e.
for several hours or overnight,
as this may damage the metal
finish. Do not wash or soak the
Mixer Stand in water or any
other liquid. Clean with a damp
cloth and dry thoroughly. Do
not allow water or any other
liquid to enter the gear system
as damage may result.
2. Remove the leaf beater, dough
hook or whisk attachment from
the Attachment Shaft on the
Mixer Head.
3. Remove the splash guard from
the Mixer Head.
4. Wipe the Mixer Head and Mixer
Stand with a soft, damp cloth
then dry thoroughly.
5. Wipe any excess food particles
from the power cord.
6. Wash the mixing bowl, splash
guard, leaf beater, dough hook
and whisk attachment in warm
soapy water with a soft damp
cloth. Rinse and dry thoroughly.
The mixing bowl can also be
washed in the dishwasher.
Storage
Your Kambrook Bench Mixer should be
kept in a convenient position on your
kitchen bench top or in an accessible
cupboard.
WARNINg: Never immerse
the Bench Mixer, power
cord or plug in water or
any other liquid.
1. Always unplug your Kambrook
Bench Mixer from the power
outlet before storing.
2. Use the cord wrap on the bottom
of the Bench Mixer to easily store
the power cord.
NOTE: Do not place any part
of the Bench Mixer except the
mixing bowl in the dishwasher.
3. Attach the mixing bowl to the
Mixer Stand.
4. Attach the splash guard to the
Mixer Head.
5. Place the leaf beater, dough hook
and whisk attachments inside the
mixing bowl and lower the Mixer
Head with the splash guard into
the horizontal position.
11
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Mixing guide
Speed
Setting
Purpose
Attachment
Best For Mixing
ONLY
setting 1
Kneading
•
•
Recipes that call for
LOW speed
Pizza & Pasta
Dough, Bread
Dough, Scones
1-2
Folding
•
•
Recipes that call
for LOW speed
Heavy Batter &
Pastry
3-4
4-5
Light Mixing
•
•
Recipes that call
for MEDIUM speed
Cake & Biscuit
Beating & Creaming
•
•
•
Butter & Sugar
Egg
Icing
5-6
Aerating & Whisking
Quick bursts of power
•
Egg Whites &
Cream
Pulse
Function
•
Adding additional
ingredients
to mixture i.e.
choclate chips to
cookie batter
NOTE: Always begin mixing at
a low speed, then increase to a
high speed to prevent splattering.
WARNINg: Never exceed
speed setting number 1
when kneading heavy
ingredients such as dough.
12
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Troubleshooting guide
Problem
Solution
Unsure whether to use leaf beater, dough
hook or whisk attachment
•
Use the leaf beater for all mixing/
whipping tasks.
•
Use the dough hook only for the
preparation of yeast/ bread doughs.
•
•
Use the whisk for aerating egg whites.
Unsure of which speed setting to use
Use the Mixing Guide on page 12 to
help select correct mixing speed when
preparing recipes.
•
•
Begin mixing at lowest speed, then
increase to higher speed to prevent
splattering.
Object has fallen into the Bench Mixer
mixing bowl
Should an object, such as a spoon or
spatula, fall into the mixing bowl while
mixing, immediately switch the Bench
Mixer to ‘OFF’ position, turn off at the
power outlet and remove the cord
from the power outlet, then remove
the object.
•
If the Bench Mixer is damaged in any
way, return to a Kambrook Authorised
Service Centre.
Over-mixing has occurred
Egg whites are not whipping
•
•
Mix for the recommended time in the
recipe to avoid over-mixing.
Be sure the whisk attachment and
mixing bowl are completely clean
and dry before use as even a small
amount of fat will affect the whipping
performance.
Bread dough is not combining
•
•
Some brands of flour absorb more liquid
than others so additional amounts of
liquid may need to be added if the
bread is not combining.
DO NOT exceed speed setting 1 when
kneading. DO NOT place hands near
the dough hook when mixer
is operating.
If batter is too firm
•
•
Add more liquid to your batter.
Mixture is curdling after the eggs have been
added
Add eggs one at a time, beating well
after each addition.
•
•
Make sure eggs are at room
temperature.
Sugar crystals still visible after creaming
Lumps in batter or dough
Continue to cream until sugar has
dissolved, or use caster sugar.
•
•
Sift the flours and sugar before mixing.
Cooked pavlova weeping (sugar not
dissolved)
Next time, continue to whip until all
sugar is dissolved. Test by rubbing a
small amount of mixture between your
fingers; if sugar granules are still felt,
further mixing is required.
13
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NOTE: Always begin mixing at
a low speed, then increase to a
high speed to prevent splattering.
WARNINg: Never exceed
speed setting number 1
when kneading heavy
ingredients such as dough.
14
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Recipes
Using the Dough Hook Attachment
Pizza Dough
Pasta Dough
Makes 4 pizzas
Makes 4 serves
500g bread flour
3 tsp caster sugar
3 tsp salt
3 tsp dried yeast
250ml warm water
40ml olive oil
1 ¼ cups ‘OO’ flour
(an alternative is plain flour)
½ tsp salt
2 x 59g free range eggs, at room temperature
1 tbsp olive oil
1 tbsp cold water
Plain flour, extra, to dust
1. Place the flour, sugar, salt, yeast,
water and olive oil into the mixing
bowl with the dough hook attached
and knead for 1 minute on speed
setting 1.
1. Place the flour, salt, eggs olive oil and
water into the mixing bowl with the
dough hook attached and knead for
1 minute on speed setting 1.
2. Remove from the mixing bowl and
process through a pasta maker to
make pasta or wrap in cling wrap and
store in the refrigerator for up to 3 days
or in the freezer for up to 3 months.
2. Remove from the mixing bowl and
place into a lightly greased glass
bowl. Cover with plastic wrap and
place in a warm spot for 1 hour.
3. Place dough ball back into the mixing
bowl and knead for a further 30
seconds and then cut into 4 pieces.
Place each ball into a freezer bag
and store in the refrigerator for up to 4
days or the freezer for up to 3 months.
NOTE: Serve pasta with your
favourite pasta sauce or toss
through some fresh herbs and
grated cheeses.
NOTE: When rolling out your
pizza dough, dust the rolling
pin and bench surface with a
small amount of flour
NOTE: Cook pasta in boiling
water for 60 seconds or until it
floats to the surface.
before rolling.
NOTE: Top with your favourite
toppings and then grated
mozzarella cheese. Choices
might include: sliced meats,
seafood, char grilled
vegetables, sliced fruits,
cheeses and herbs. For a sweet
pizza, try using a chocolate
hazelnut spread for the base
and topping with fruit, nuts and
a drizzle of honey.
15
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Cheese and Bacon BBQ rolls
Fruit and Nut Buns
Makes 6 rolls
Makes 12 buns
375ml warm water
60ml olive oil
205ml water, luke warm
25ml olive oil
1 tsp caster sugar
1 tsp salt
1 tsp salt
1 ½ tbsp sugar
600g bread flour
2 tsp dried yeast
3 tbsp barbeque sauce
1 cup bacon, diced
1 cup tasty cheese, grated
265g wholemeal flour
60g plain flour
1 tbsp milk powder
1 ½ tsp dried yeast
½ tsp cinnamon, ground
½ tsp all spice, ground
¼ cup walnuts, roughly chopped
¼ cup dried cranberries
60g butter, melted
½ cup brown sugar
Butter, to serve
1. Place the water, olive oil, sugar,
salt, flour and yeast into the mixing
bowl with the dough hook attached
and knead for 3 minutes on speed
setting 1.
2. Shape into a ball and place in a large
glass bowl. Cover with plastic wrap
and place into a warm, draught-free
place to rise for 1 ½ hours or until
doubled in size.
1. Place the water, oil, salt, sugar, flours,
milk and yeast into the mixing bowl
with the dough hook attached and
knead mixture for 2 minutes on speed
setting
3. Preheat a fan forced oven to 180˚C
and line a baking tray with canola oil
spray and baking paper.
2. Shape into a ball and place into a
large glass bowl. Cover with plastic
wrap and place into a warm, draught-
free place to rise for 1 ½ hours or until
doubled in size.
4. Place dough ball back into the
mixing bowl and knead for a further 2
minutes on speed setting 1. Roll dough
ball out onto a floured surface and
cut into 6 balls.
3. Preheat a fan forced oven to 180˚C
and line 2 baking trays with canola oil
spray and baking paper.
5. Place the 6 dough balls onto a baking
tray lined with baking paper and
allow to rest for 20 minutes.
4. Place dough ball back into the mixing
bowl and add the cinnamon, all
spice, walnuts and cranberries. Knead
for a further 2 minutes on speed
setting 1.
6. Top each dough ball evenly with
barbeque sauce, bacon and cheese
and place into the oven and cook for
20 minutes.
5. Cut the dough ball into 12 even sized
portions and shape into balls. Place
onto the prepared baking trays,
roughly 3cm apart and allow to stand
for 10 minutes.
6. Brush the rolls with butter and then
sprinkle with brown sugar and place
into the oven for 25 minutes. Allow to
cool until warm and serve with butter.
16
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Olive and garlic Ciabatta
Scones
Makes 1 loaf
Makes 12 scones
920g self-raising flour
665g warm water
1 tsp caster sugar
3 ½ cups self raising flour, sifted
¼ cup caster sugar
300ml pure cream
375ml lemonade
1 tsp flaked salt
200g split green olives
10 cloves garlic, peeled
2 tbsp extra virgin olive oil
1 tbsp milk
1. Preheat a fan forced oven to 200˚C
and line a baking tray with canola oil
spray and baking paper.
2. Place the flour, sugar, cream and
lemonade into the mixing bowl with
the dough hook attached and mix on
speed setting 1 until just combined.
1. Preheat a fan forced oven to 190°C
and line a baking tray with canola oil
spray and baking paper.
2. Place the flour, water, sugar and salt
into the mixing bowl with the dough
hooks attached and knead for 4
minutes on speed setting 1.
3. Turn out onto a lightly floured surface
and divide into 12 dough balls.
4. Place the dough balls evenly on
the prepared tray and brush the
dough balls with milk and bake for 12
minutes.
3. Turn the dough out of the mixing
bowl and onto the oven tray. Roughly
push the green olives and garlic
cloves into the dough and then drizzle
with olive oil.
5. Allow to cool on a cake cooling rack
and serve with lemon curd or jam
and cream.
4. Place into the oven for 25 minutes or
until golden brown. Serve with extra
olive oil.
17
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Recipes
Using the Leaf Beater Attachment
gooey Chocolate Chip Cookies
NOTE: Caramel chips can be
found next to the chocolate
chips in the supermarket. If you
cannot find caramel chips, use
milk chocolate chips.
Makes 40
185g butter, softened
1 cup brown sugar
½ cup caster sugar
1 tsp vanilla essence
2 x 59g free range eggs
2 cups plain flour
½ cup self raising flour
½ tsp baking powder
2 tbsp cocoa powder
100g white chocolate chips
100g dark chocolate chips
100g caramel chips
NOTE: If cookie dough is too
soft, place into the refrigerator
for 10 minutes to set slightly.
NOTE: Cookies are easier to roll
if you have a small amount of
water on your hands.
1. Preheat a fan forced oven to 180˚C
and line 2 baking trays with canola oil
spray and baking paper.
2. Place the butter, sugars and vanilla
into the mixing bowl with the leaf
beater attached and cream for 3
minutes on speed setting 5, scraping
the sides of the mixing bowl after
each minute.
3. Add the eggs one at a time, mixing
well after each addition. Fold through
the flours, baking powder, cocoa
powder and chocolate chips on
speed setting 1 until just combined,
approximately 30 seconds.
4. Roll tablespoon sized balls and place
onto the oven trays. Gently press
down, making sure the cookies are
placed 5cm apart. Place into the
oven for 12 minutes or until golden
brown. Allow to cool on cake
cooling racks.
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Baked Passionfruit Cheesecake
Lemon and Poppy seed
Cupcakes
Makes 20cm cheesecake
Makes 18 cupcakes
250g digestive biscuits, halved
80g butter, melted
¼ cup milk
500g cream cheese, cubed,
room temperature
½ cup caster sugar
300g reduced fat sour cream
3 x 59g free range eggs
1 tsp lemon rind
2 tbsp poppy seeds
125g butter, softened
1 cup caster sugar, sifted
2 x 59g free range eggs
2 tbsp lemon juice
2 tsp lemon rind
½ cup passionfruit pulp
2 cups self raising flour
½ cup pure icing sugar, to serve
Whipped cream, to serve
1. Preheat a fan forced oven to
140˚C and line the base of a 20cm
springform cake tin with baking paper.
1. In a jug, combine the milk and
poppy seeds and allow to stand for
20 minutes.
2. Using a food processor, with a blade
attachment, pulse the biscuits for 10
seconds or until completely crushed.
Pour into a bowl and stir through the
butter. Firmly press the biscuit mixture
into the base of the cake tin and
place into the refrigerator to set for
20 minutes.
2. Preheat a fan forced oven to 170˚C
and line 3 x 6 holed cupcake pan with
patty pans.
3. Place the butter and sugar into the
mixing bowl with the leaf beater
attached and cream until light and
thickend, approximately 3 minutes on
speed setting 5, scraping down the
sides every minute.
3. Place the cream cheese and caster
sugar into the mixing bowl, with the
leaf beater attached and beat on
speed setting 4 for 3 minutes, scraping
the sides of the bowl every minute.
4. Add the eggs one at a time, beating
well after each addition until
heightened and thick, approximately
1 minute.
4. Add the sour cream and beat for a
further 30 seconds on speed setting
4. Add the eggs on at a time, beating
well after each addition.
5. Fold through the lemon, flour, milk and
poppy seeds on speed setting 1 until
just combined.
5. Scrape down the sides of the
bowl and add the lemon rind and
passionfruit pulp and beat for a
further 30 seconds on speed setting 4.
6. Spoon evenly into the trays and bake
for 17 minutes or until a skewer can be
removed cleanly. Allow to cool.
6. Pour mixture into the cake tin and
place onto an oven tray and then into
the oven for 50 minutes. Place into the
refrigerator overnight to set.
7. Dust evenly with icing sugar and serve
with a dollop of whipped cream.
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Recipes
Using the Whisk Attachment
garlic Butter
Pancakes
Makes 1 cup
Makes 12 pancakes
200g butter, softened
6 cloves garlic, minced
4 tsp salt
2 cups self raising flour
1
⁄3
cup plain flour
3 tbsp caster sugar
1 tbsp dill, finely chopped
2 French sticks, halved
2 ¼ cups milk
130g butter, melted
59g free range egg, lightly whisked
1. Place the butter, garlic, salt and dill
into the mixing bowl with the whisk
attached and beat for 4 minutes on
speed setting 8, scraping down the
sides of the bowl every minute.
1. Place the flour, sugar, milk, 90g butter
and eggs into the mixing bowl with
the whisk attached and mix well for 2
minutes on speed setting 4 or until the
mixture is smooth and lump free.
2. Preheat a fan forced oven to 180˚C
and set aside a baking tray.
2. Brush a frypan with some of the
extra butter and then heat over a
medium heat until butter sizzles. Pour
approximately 1/3 cup of mixture into
the pan and evenly move mixture
around to form a circle.
3. Cut the French stick into 2cm slices,
without cutting through the base
and spread the garlic butter
generously between each slice.
Wrap in aluminium foil and bake
for 15 minutes.
3. When bubbles cover the whole
pancake, flip the pancake using an
egg flipper and cook for a further 1
minute.
NOTE: If you don’t need to bake
all of the garlic bread, wrap in a
freezer bag and freeze for up to
3 months.
4. Repeat until all pancakes are cooked
and serve with lemon and sugar or
maple syrup and ice cream.
20
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Pavlova
Chocolate Mousse
Makes 8 serves
Makes 6 serves
6 x egg whites (from 59g free range eggs)
1 tsp cream of tartar
1 ½ cup caster sugar
300g dark chocolate melts
3 x 59g free range eggs
¼ cup caster sugar
300ml pure cream, to serve
300g strawberries, hulled, halved, to serve
300g raspberries, to serve
1 tbsp cocoa powder
300ml pure cream
200g fresh raspberries, to serve
2 x passionfruit, flesh only, to serve
1. Place the chocolate melts into a heat
proof glass bowl and microwave for
1 minute on high. Remove from the
microwave and stir. If not completely
melted, melt for a further 30 seconds.
1. Preheat a fan forced oven to 140˚C
and line a flat baking tray with canola
oil spray and baking paper.
2. Place the egg whites into the mixing
bowl with the whisk attached and
whisk on speed setting 8 until soft
peaks form, approximately
30 seconds.
2. Place the eggs and sugar into the
mixing bowl, with the whisk attached
and beat for 3 minutes on speed
setting 8.
3. Fold in chocolate and cocoa powder
3. Add the cream of tartar and then
the sugar, one tablespoon at a time,
mixing well after each addition. Whisk
for approximately 10 minutes in total.
on speed setting 1 until just combined.
4. Pour chocolate mixture back into the
melted chocolate bowl and wash the
mixing bowl and whisk attachment
thoroughly. Reassemble the mixer
and pour the cream into the mixing
bowl. Whisk for 1 minute on speed
setting 8 or until stiff peak consistency
is reached.
4. Scoop out onto the baking tray in a
round shape approximately 10cm
high and 20cm across and spread
evenly using a spatula and place into
the oven for 50 minutes to bake.
5. Turn the oven off and place a wooden
spoon in the oven door and allow the
pavlova to cool inside the oven.
5. Using a large metal spoon, fold the
chocolate mixture through the cream
until just combined. Evenly divide the
mousse into 6 glasses and chill in the
refrigerator for 2 hours and serve with
fresh berries.
6. Thoroughly clean the mixing bowl
and whisk attachment and whisk
the cream until stiff peaks form,
approximately 45 seconds.
7. Top the pavlova with cream,
berries and passionfruit and serve
immediately.
NOTE: Stiff peak consistency is
when the cream holds a firm
shape when spooned out of
the bowl.
NOTE: Test that the sugar in
the meringue has dissolved
completely by rubbing a
small amount between two
fingers and checking for sugar
granules. If you can feel sugar
feel sugar granules, continue to
whisk for a further minute until
completely dissolved.
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Notes
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Notes
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