the Handy Mix Scraper
™
Instruction Book - BHM800
2
IMPORTANT
SAFEGUARDS
At Breville we are very safety
conscious. We design and
manufacture consumer
products with the safety of you,
our valued customer, foremost
in mind. In addition we ask
that you exercise a degree of
care when using any electrical
appliance and adhere to the
following precautions.
BREVILLE
RECOMMENDS
SAFETY FIRST
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE
FOR FUTURE REFERENCE
• Remove and safely discard
any packaging materials
and promotional labels
before using the mixer for
the first time. Cleaning and
user maintenance shall
not be made by children
without supervision.
• To eliminate a choking
hazard for young children,
remove and safely discard the
protective cover fitted to the
power plug of this appliance.
• Do not place the appliance
on or near a hot gas or
electric burner, or where it
could touch any other source
of heat. Always disconnect
the appliance from the
supply if it is left unattended
and before assembling,
disassembling or cleaning.
• Unwind the power cord
fully before use.
• If unit thermal protection is
activated, unplug and allow
motor to cool down. After
thermal protection is reset,
2 Breville Recommends
Safety First
5 Components
7 Assembly
8 Care & Cleaning
9 Recipes
Contents
3
reduce the recipe quantity
and/or operation time. Do
not repeatedly activate the
unit thermal protection.
• Do not allow the power cord
to hang over the edge of a
table or counter, touch hot
surfaces or become knotted.
• Appliance can be used by
persons with reduced physical,
sensory or mental capabilities
or lack of experience and
knowledge if they have
been given supervision or
instruction concerning use
of the appliance in a safe way
and if they understand the
hazards involved. Children
should be supervised to ensure
that they do not play with the
appliance. This appliance
shall not be used by children.
• Keep the appliance and its
cord out of reach of children.
SAFEGUARDS
FOR YOUR
HAND MIXER
• Before attaching or removing
the beaters, dough hooks
or whisks, ensure the
mixer is switched off at
the power outlet, and the
power cord is unplugged.
• Do not operate this appliance
continuously for more than
15 minutes. Allow the motor
to rest between each use.
• Avoid contact with moving
parts. Keep hands, hair,
clothing, as well as spatulas
and other utensils away
from the attachments during
operation to reduce risk
of injury to persons, and/
or damage to the mixer.
• If food becomes lodged in or
around the attachments, switch
mixer off at the wall, and use
a spatula to dislodge food.
• Only use the beaters,
dough hooks and whisks
supplied with the mixer.
The use of attachments
not sold or recommended
by Breville may cause fire,
electric shock or injury.
• Always ensure that the
attachments are securely
4
fitted onto the motor
body before operation.
Follow the instructions
provided in this book.
• Remove beaters, dough hook,
or whisks from the mixer
body before washing them.
To protect against electrical
shock, do not immerse the
power cord, power plug or the
appliance (or any other liquid).
• It is recommended to inspect
the appliance regularly. Do
not use the appliance if the
power supply cord, plug,
connector or appliance
becomes damaged in any way.
Return the entire appliance
to the nearest authorised
Breville Service Centre for
examination and/or repair.
• This appliance is for household
use only. Do not use this
appliance for anything other
than its intended purpose as
described in this book. Do
not use outdoors. Do not use
in moving vehicles or boats.
Misuse may cause injury.
• 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. 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.
• All maintenance (other
than cleaning) is to be
done by an authorised
Breville Service Centre.
• Authorised Breville Service
Centres can be found on our
website
www.Breville.com.au
Alternatively, you can contact
the Breville Customer
Care Centre by phone on
1300 139 798 or email
AskUs@breville.com.au
SAVE THESE
INSTRUCTIONS
SPECIFICATION
Power
Consumption
220–240V ~ 50Hz
Output 250W DC motor
These specifications may change
without notice.
5
Components
A. Balanced ergonomic handle
Natural hand position makes long recipes
more comfortable.
B. Cord wrap
Wrap the cord around the handle cut out for
storage.
C. Quick release
Release beaters easily and mess-free.
D. Powerful DC motor
Quiet operation with high torque at low
speeds. Efficient motor powers through
heavy cookie and bread doughs.
E. Swivel cord
With 3 positions to keep the cord out of way
no matter which hand you use, or where the
outlet is.
F. Mixing light
Illuminates ingredients inside the bowl to
see progress as it mixes.
G. Storage case
Clip-in storage box keeps all accessories
and cord organised and tangle-free.
H. 9 speeds plus boost
Electronically controlled to spin at a precise
speed no matter what the load. Push boost
for momentary top speed.
I. Beater IQ
Detects the type of beaters and adjusts the
speed range to work smarter no matter what
you’re mixing.
J. Count-Up timer
Accurate control for recipes that require
precise timing.
K. Pause button
Holds your settings while you prepare or
add ingredients.
L. ON | OFF
M. Intuitive speed selector
Easy to use scroll wheel.
beater for ANZ
ON
OFF
B
O
O
S
T
P
R
E
S
S
T
O
beater for ANZ
ON
OFF
B
O
O
S
T
P
R
E
S
S
T
O
A
I
H
J
L
M
K
C
B
D
E
F
G
6
beater for ANZ
ON
OFF
B
O
O
S
T
P
R
E
S
S
T
O
N O P
N. Quiet scraper beaters
Mix to the edges without clanging to
maximise contact with the bowl, leaving
lumps nowhere to hide.
O. Dough hooks
Combine, mix and knead heavier batter and
dough.
P. Balloon whisks
Maximum aeration for light ingredients and
egg whites.
BREVILLE ASSIST™ PLUG
Your Breville appliance comes with a unique
Breville Assist
™ Plug, conveniently designed
with a finger hole to easy removal from the
wall outlet.
7
Assembly
• Before using your mixer for the first
time, remove packaging material and
promotional labels. Do this while the
POWER is off, and the mixer is unplugged.
• The scraper beaters and dough hooks must
be inserted into the correct side, and are
NOT interchangeable. The graphics on the
underside of the mixer shows you to put the
attachment with the collar into the hole on
the right-hand side.
• The balloon whisks do not have a collar,
and therefore ARE interchangeable.
Functions
GETTING STARTED
• Plug in to the power outlet, and
switch on at the wall.
• Pressing the ON | OFF button once
will put the mixer into standby
mode. Press again to turn OFF.
SPEED CONTROL
• To avoid splattering, immerse the
attachments into ingredients before gently
rotating the scroll wheel to increase speed.
• To increase speed, rotate scroll
wheel away from your hand.
• To decrease speed, rotate scroll
wheel toward your hand.
• Turn off during any speed by
pressing the ON | OFF button.
TURBO BOOST
• Push the scroll wheel for an extra boost
of power while mixing. This will run
the beaters at maximum speed.
PAUSE
• Pauses and holds the speed and
timer while you prepare or add
ingredients. Press again to resume.
8
TIMER
• For accurate control on recipes that require
precise timing, the timer counts up as
it mixes to 14 minutes, 59 seconds.
MIXING LIGHT
• The mixing light is always on when
mixing to illuminate ingredients inside
the bowl to see progress as it mixes.
BEATER IQ
• Mixer smarts detect the type of beaters
inserted, and automatically adjusts
the speed range to work smarter
no matter what you’re mixing.
• When dough hooks are detected,
the mixer adjusts speeds 1-9 to a
lower range to maximise torque.
• When scraper beaters or balloon whisks
are detected, the mixer automatically adjusts
speeds 1-9 to offer a wider range of speeds
to maximise speed at the upper end.
EJECT
• Pull up the trigger loop to eject
beaters easily and mess free.
STORAGE CASE
• Contains all attachments and cords, with
the mixer itself clipping in on top.
Care & Cleaning
For safety, eject attachments before cleaning.
MOTOR BASE
To clean the main mixer housing, wipe with
a soft, damp cloth then dry thoroughly.
Wipe any excess food particles from
the power cord. Do not immerse.
CLEANING AGENTS
Do not use abrasive scouring pads or
cleaners on main mixer housing, as they
may scratch the surface. Use only a soft
cloth, dampened with warm soapy water.
DISHWASHER
The scraper beaters, dough hooks and
whisk attachments can be washed in the
dishwasher on a standard wash cycle.
STORAGE
Always unplug the mixer from the
power outlet before storage.
Cord can either be wrapped around the
handle cut-out for storage, or stowed in
the storage box with the attachments.
9
Peanut Butter, Choc Chip &
Pretzel Cookies
Makes 30
1¼ cups (185g) plain flour
1 teaspoon salt
¾ teaspoon bicarbonate soda
½ teaspoon baking powder
125g unsalted butter, softened, chopped
1 cup (280g) crunchy peanut butter, room temp
¾ cup (165g) caster sugar
½ cup (110g) firmly packed brown sugar
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup (175g) dark choc chips
2
⁄3 cup (50g) chopped mini pretzels
30 whole mini pretzels, extra
1. Preheat oven to 180°C (160°C fan-
forced). Line two large baking trays
with non-stick baking paper.
2. Sift flour, salt, bicarbonate soda and
baking powder into a bowl.
3. Place butter and peanut butter in a mixing bowl.
Beat ingredients using the scraper beaters on
speed 5 for 2 minutes, or until pale and creamy.
4. Add sugars. Slowly increase speed to 5, and
beat for 2 minutes, or until pale and fluffy.
5. Add egg and vanilla. Mix on low speed 1 for
about 30 seconds, or until just combined.
6. Add flour mixture. Mix on speed 1 for
30 seconds, or until just combined.
7. Add choc chips and chopped pretzels. Mix on
speed 1 for 20 seconds or until just incorporated.
8. Roll heaped tablespoons cookie dough into balls.
Place onto prepared trays about 5cm apart. Top
each cookie with a whole pretzel, lightly pressing
pretzel into mixture and slightly flattening
cookie dough. Bake for 12-15 minutes, or until
cookies are golden. Allow to stand on trays for 5
minutes, then transferring to a wire rack to cool
completely. Repeat with remaining cookie dough.
Recipes
Buttercream Icing
Makes icing for a 22cm cake
125g unsalted butter, chopped, softened
1½ cups (240g) icing sugar, sifted
1 tablespoon milk (optional)
1. Place butter into a mixing bowl. Beat
ingredients using scraper beaters on speed
6 for 5 minutes, or until pale and fluffy.
2. Gradually add icing sugar, a tablespoon
at a time, and continue to beat on
speed 6 until mixture is fluffy.
3. Adjust thickness of the icing with milk, if
required. Spread onto the cooled butter cake.
TIPS
To tint the icing, first add food colouring and mix
in thoroughly until the desired colour is achieved.
If the icing is not smooth enough, add just
enough milk to obtain the desired consistency.
Variations
Chocolate
Add ¼ cup (25g) Dutch processed cocoa powder
with the icing sugar. Use only 1 tablespoon of milk.
Chocolate Hazelnut
Reduce butter to 75g and beat with 150g chocolate
hazelnut spread. Use only 2 teaspoons of milk.
Lemon
Omit milk. Add 2 teaspoons finely grated
lemon rind and 1 tablespoon fresh lemon juice.
Orange or lime can be used instead of lemon.
Passionfruit
Increase icing sugar to 2 cups. Substitute milk
for 2 tablespoons fresh passionfruit pulp.
Maple & Cinnamon
Add ½ teaspoon ground cinnamon. Replace
milk with 1 tablespoon maple syrup
Cream Cheese
Omit milk. Substitute half the butter with
125g chopped softened cream cheese. Beat
butter and cream cheese until pale and
fluffy, then add icing sugar as per recipe.
10
Classic Butter Cake
Makes a 22cm cake
200g butter, chopped, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
2 cups (300g) self-raising flour
2
⁄3 cup (180ml) milk
1. Preheat oven to 180°C (160°C fan-forced).
Grease a 22cm (base measurement)
round cake pan, and line the base and
sides with non-stick baking paper.
2. Place butter, sugar and vanilla in a mixing bowl.
Beat ingredients using the scraper beaters
on speed 3 for 30 seconds until combined.
Increase to speed 6 and beat for another
2-3 minutes, or until pale and creamy.
3. Add eggs one at a time, beating
on speed 2-3 for 30 seconds until
combined before adding the next.
4. Add half the flour and mix on speed 1
for 30 seconds until just combined.
5. Add half the milk mixture, mix on speed
1 for 30 seconds until just combined.
Repeat with remaining flour and milk.
6. Spoon into the prepared pan, and smooth
the top with a spatula. Bake for 1 hour, or
until golden. When a skewer is inserted into
the centre, it should come out clean. Stand
in pan for 10 minutes, then turn out onto a
wire rack and set aside to cool completely.
Variations
Chocolate
Stir in 100g cooled melted dark chocolate
into the egg butter mixture. Sift together the
flour and ¼ cup (25g) Dutch processed cocoa
in a bowl before adding to the cake mixture.
Increase baking time to 1 hour 15 minutes.
Citrus
Substitute vanilla with 2 teaspoons finely
grated lemon rind and 2 teaspoons finely grated
orange rind. Also substitute 2 tablespoons of
the milk with 2 tablespoons fresh lemon juice.
Apple, Pecan & Cinnamon
Substitute milk with same quantity of apple puree
and add 2 teaspoons ground cinnamon and
½ cup chopped pecan nuts in with the flour.
Blueberry & Coconut
Add ½ cup (45g) desiccated coconut in with the
flour. Omit milk and stir in ½ cup (125g) sour
cream, then fold through 125g fresh blueberries.
Increase baking time to 1 hour 10 minutes,
covering with foil in the last 10 minutes.
11
Individual Raspberry
Pavlovas
Makes 6
1¾ cups (200g) frozen raspberries
¾ cup (165g) caster sugar, plus extra 1 teaspoon
3 egg whites, at room temperature
Pinch salt
1 teaspoon vanilla extract
300ml thickened cream
1. Preheat oven to 110°C no fan. Draw six circles
onto a large piece of non-stick baking paper
using a 7cm cutter. Place the paper, ink side
down, onto a lightly greased large baking tray.
2. Place half the raspberries into a microwave-
safe bowl. Heat on DEFROST for 2-3 minutes
or until defrosted. Transfer to a fine-mesh
sieve and press through mixture with
the back of a spoon into a bowl. Discard
seeds. Stir in extra sugar and set aside.
3. Line a large plate with a double layer of kitchen
paper towel. Place remaining raspberries on
paper towel and set aside to slowly thaw.
4. Add egg whites to a glass, ceramic or
stainless steel mixing bowl. Beat the egg
whites using the balloon whisks, gradually
increasing speed to 9 until soft peaks form.
5. Gradually add the sugar, 1 tablespoon at a time,
until mixture is thick and glossy and sugar is
dissolved. Beat well after each addition. Then
fold in vanilla on low speed until just combined.
6. Spoon meringue mixture evenly among the
circles. Bake for 1 hour, or until meringues are
crisp. Turn the oven off and use a wooden spoon
to prop door ajar. Allow meringues to cool
completely inside the oven to avoid cracking.
7. Just before serving, whip cream using the balloon
whisk attachments on speed 9 until just whipped.
8. To serve, gently remove meringue from
baking paper, and transfer to serving
plates. Top with whipped cream, berry
sauce, and thawed raspberries.
TIPS
Moisture and fat are meringue’s greatest enemy.
Bowl and whisks should be clean and dry, as any
fat or moisture will affect the way the meringue
develops. Avoid making meringues on humid or
rainy days or when doing other cooking or baking.
Moisture in the air can be incorporated into the
mixture, potentially preventing the egg whites from
aerating and the meringue from drying completely
after baking. This may cause them to "weep”.
12
Little Baked Lemon
Cheesecakes
Makes 12
12 butternut snap cookies
375g cream cheese, softened at room temperature,
cut into 3cm cubes
½ cup (110g) caster sugar
2 eggs
125g sour cream
2 teaspoons finely grated lemon rind
1 teaspoon fresh lemon juice
Fresh berries and icing sugar, to garnish
1. Preheat oven to 160°C no fan (140°C fan-forced).
Line each hole of a 12-hole ½ cup (125ml) muffin
pan with paper cases. Place a cookie into the
base of each paper case, pressing down slightly.
2. Place softened cream cheese and sugar into
a bowl. Beat ingredients using the scraper
beaters on speed 6 until mixture is smooth.
3. Add eggs, one a time, beating well between
each addition. Add sour cream, lemon rind
and juice and beat until combined.
4. Pour cream cheese mixture into paper
cases. Bake for 20 minutes or until just set.
Turn the oven off. Leave the cheesecakes
in the oven, with door ajar, until cool.
5. Cover and refrigerate until well chilled.
Remove and discard paper cases. Transfer
cheesecakes to a serving platter. To serve,
top with berries and dust with icing sugar.
Variations
Blueberry & Vanilla
Substitute lemon rind and juice with add 1
teaspoon vanilla bean paste. Top cheesecake
mixture with fresh blueberries before baking.
Savoury Ricotta Hotcakes
Makes 8 to 10
3 eggs, separated
200g fresh ricotta
¼ cup (20g) finely grated parmesan cheese
½ cup (125ml) milk
Salt and freshly ground pepper
¾ cup (110g) self-raising flour
1½ teaspoons baking powder
Butter, for greasing
Chargrilled capsicum relish, to serve
Pan-tossed baby spinach, to serve
1. Place egg yolks, ricotta, parmesan and milk into
a bowl. Beat ingredients using scraper beaters
on speed 2-3 until combined. Season with salt
and pepper. Add sifted flour and baking powder.
Reduce to speed 1-2 and mix until just combined.
2. Place egg whites in a separate glass, ceramic
or stainless steel bowl. Beat egg whites
using balloon whisks, gradually increasing
speed to 9 until firm peaks form.
3. Using a large metal spoon gently fold half the
egg whites through ricotta mixture until just
combined. Repeat with remaining egg white.
4. Heat a large heavy base frying pan or griddle
over a moderate heat. Lightly grease with
butter. Spoon 2 heaped tablespoons of the
mixture into pan, and spread a little with the
back of a spoon, if necessary (3 pancakes
per batch). Cook for 2-3 minutes each side
until golden brown. Transfer to plate, and
cover to keep warm. Repeat with remaining
mixture. Serve with relish and baby spinach.
Variations
Sweet Ricotta Hotcakes
Omit parmesan, salt and pepper. After the egg
whites form soft peaks, add 2 tablespoons caster
sugar, and continue beating for 1 minute until
sugar has dissolved. Follow remainder of recipe.
Serve with maple syrup and fresh berries.
13
Ham, Chorizo & Chargrilled
Capsicum Calzones
Makes 4
Dough
2
⁄3 cup (160ml) warm water
1½ tablespoons olive oil, plus extra to grease
2 cups (300g) ‘00’ flour or bread flour
2 teaspoons instant dry yeast
1½ teaspoons sugar
1½ teaspoons salt
1 egg, lightly beaten
Filling
1
⁄3 cup (80ml) tomato passata
1 tablespoon basil pesto
4 large slices (130g) leg ham, rind removed,
roughly chopped
2 (about 125g each) cured chorizo sausages,
thinly sliced
2
⁄3 cup (85g) thinly sliced chargrilled red capsicum
1 cup (100g) shredded mozzarella cheese
2
⁄3 cup (180ml) milk
1 cup (100g) shredded provolone cheese
1. Preheat oven to 220°C (200°C fan-
forced). Grease two large baking
trays with a little olive oil.
2. Place flour, yeast, sugar and salt to a
large mixing bowl, stir to combine.
3. Add water/oil mixture to the flour mixture,
and mix using the dough hooks on speed
2 until combined. Increase to speed 3
and knead for 5 minutes until dough
is combined and almost smooth.
4. Turn out on a lightly floured bench, and
hand-knead a couple times form a smooth
ball. Transfer to a lightly oiled large bowl,
turning the dough to coat in the oil. Cover
and set aside in a warm draught-free place
for 1 hour, or until doubled in size.
5. Punch down the dough to expel trapped air.
Divide dough into 4 equal portions. Working
with one portion at a time, roll dough on lightly
floured surface into a 22cm diameter round.
6. Combine passata and pesto in a bowl. Spread
1 tablespoon passata mixture on one half
of each of the dough rounds, leaving a 1cm
border. Divide ham, chorizo, capsicum and
cheeses among the rounds. Brush the border
with water, and fold dough over to form a
semi-circle, and crimp edges to seal.
7. Transfer to prepared trays, and brush tops
with egg. Bake for 15 minutes or until
golden brown, swapping position of the
trays halfway through for even baking.
TIPS
Sometimes flour varies from season to season so
sometimes recipes may need more or less water.
If dough is a little dry and not coming together,
add a little more water to the dough. Conversely,
if dough is too wet, add a little more flour a
tablespoon at a time until the right consistency.
14
Turkish Lamb, Feta &
Silverbeet Gozleme
Makes 6
Filling
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
500g lamb mince
2 teaspoons ground cumin
1 teaspoon sweet paprika
¾ cup tomato passata
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
3 cups shredded silverbeet
Olive oil cooking spray
Lemon wedges, to serve
Dough
3½ cups bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
300ml lukewarm water
1. To make dough, combine flour and salt in
a bowl, then add oil, yogurt and water. Mix
ingredients using dough hooks on speed
1-2 for 6 minutes. Mixture is quite sticky
so don’t be tempted to add more flour.
2. Turn mixture out onto a lightly floured surface
and lightly knead to combine. Divide dough
into 6 equal portions and knead into small
balls. Place balls onto a tray lined with a
baking paper, cover and rest for 20 minutes.
3. To make meat mixture, heat oil in a large frying
pan over medium heat. Add the onions and
garlic and cook until softened. Add lamb mince
and cook, stirring, until browned. Add spices
and passata, cook for 10-15 minutes or until
mixture is thick. Allow to cool to room temp.
4. To make spinach mixture, combine
cheeses and spinach, and set aside.
5. To make the gozleme, preheat a large non-stick
frying pan or flat plate on a BBQ on a medium
heat. On a large piece of baking paper, roll one
piece of dough to a 3mm thick rectangle.
6. Place one sixth of the spinach mixture onto
one half of the dough, then one sixth of
the meat mixture. Lift dough over filling to
enclose and pinch to seal the edges. Repeat
with remaining dough and filling, and place
onto separate sheets of baking paper.
7. Cook one at a time. Spray top the gozleme with
cooking oil spray, and flip upside down onto
the cooking surface and carefully peel off the
baking paper. Cook for 3-4 minutes or until
golden. Spray top with oil and carefully flip over
to cook other side for an additional 4-5 minutes.
8. Cut into wedges and serve with lemon wedges.
15
Quinoa, Linseed and
Chia Bread
Makes 1 loaf
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1½ (375ml) lukewarm water
1½ teaspoons salt
2 cups (320g) bakers flour
1½ cups (240g) wholemeal plain flour
2 teaspoons white sugar
2½ teaspoons instant dried yeast
1 tablespoon olive oil
White and red quinoa extra for crust
1. Combine chia, linseed and quinoa in a small
bowl. Add ½ cup of the water, mix well with a
wooden spoon, and set aside for 20 minutes.
2. Add salt, flours, sugar, yeast, oil, remaining 1
cup water and soaked seeds. Mix ingredients
using dough hooks on speed 1 for about 5
minutes. If necessary press pause and scrape
sides of bowl to re-incorporate flour.
3. Turn dough out onto a lightly floured surface
and knead to combine. Place dough ball into
a lightly oiled bowl, cover and rest in a warm
draught free place for 30–40 minutes or doubled
in size. Turn dough out on bench surface and
punch down the dough to expel trapped air,
using hands gently push the dough to make
a rough rectangle, about 30cm x 20cm.
4. Bring one long edge of the dough into the
centre then bring the other long edge in.
Pinch seam together to seal. Brush with a
little water and sprinkle generously with
extra quinoa. Flip dough over so the seam is
down and repeat with water and quinoa.
5. Cover with a clean towel and allow to
rise again for about 30 minutes until
doubled in size. Preheat oven to 190°C.
6. Once doubled in size, cut three shallow slits
with a sharp knife on the top of the loaf.
7. Bake in oven for 30–35 minutes or until golden
brown and hollow when tapped on top. Transfer
to a wire rack to cool completely. Place in
oven for 10 minutes again if serving hot.
Web: www.breville.co.nzWeb: www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2014.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BHM800 ANZ – A14
Australian Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 9384 9601
Email:
Customer Service:
as[email protected]om.au
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone:
0800 273 845
Fax: 0800 288 513
Email:
Customer Service:
as[email protected]o.nz
Breville Customer Service Centre
