Kambrook Blender KSM500 User Manual

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  
 
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  
 
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  
 
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
 
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
 
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
 
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
 
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
 
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
 
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  
 
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  
 
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  
 
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  
 
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  
 
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  
 
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  
 
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  
 
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.  
18  
 
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.  
19  
 
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  
 
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.  
21  
 
Notes  
22  
 
Notes  
23  
 

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