Filter
Top Products
MEASURING UP
Metric Weighing Scales
For greatest accuracy and best results, a set
of metric weighing scales should be used.
Tare (zero) the scales with the container in
position then spoon ingredients in until
desired weight is achieved. In general, water
weighs the same in grams as it measures in
millilitres; therefore greater accuracy is
obtained by weighing.
Metric Measuring Cups and Spoons
When using the graduated METRIC
measuring cups, it is important to spoon or
scoop the dry ingredients loosely into the
required cup. Do not tap the cup on the
bench, or pack the ingredients into the cup
UNLESS otherwise directed. Level top of cup
with knife. When using graduated metric
measuring spoons, level top of spoon with a
straight edged knife or spatula.
DO NOT USE TABLEWARE
SPOONS OR CUPS.
Metric Liquid Measuring Jugs
When measuring liquids use a graduated
metric measuring cup. Place jug on a flat
surface, check for accuracy at eye level.
MIXING GUIDE
11
STORAGE
Your Breville Wizz Mix Plus should be kept in
a convenient position on your benchtop or in
an accessible cupboard.
Always unplug your Wizz Mix Plus from
the power outlet before storing. Depress the
Mixer Pivot Button and raise the mixer
support arm. Sit the bowl in its position on
the base of the mixer and lower the mixer
arm, by depressing the pivot button again.
Keep the mixer body attached to the
support arm. Stand the beaters and dough
hooks in the glass bowl.
Always handle and store the beaters
and dough hooks with care. Damaged or
dented beaters/dough hooks will not mix
or operate properly.
CARE AND CLEANING cont’d
10
SPEED MIXING TASK FOR
SETTING
1 Folding In / Light blending Scones, pastry, quick tea cakes, bread dough
2 Folding In / Light blending biscuit dough
3 Light mixing Sauces, puddings, custards,
icings, packet mixes
4 Creaming / Beating Butter and sugar, cream cheese,
heavy batters
5 Whipping / Aerating Beating cream, egg whites /
meringues, marshmallow
ALWAYS USE A STANDARD
METRIC LIQUID
MEASURING JUG.
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 10