Breville Blender BSB400 User Manual

The Control Grip  
Instruction Booklet  
BSB400  
 
CONTENTS  
4
6
Breville recommends safety first  
Know your Breville  
Control Grip Stick Mixer  
8
Operating your Breville  
Control Grip Stick Mixer  
14 Care, cleaning & storage for your  
Breville Control Grip Stick Mixer  
16 Food preparation guide for your  
Breville Control Grip Stick Mixer  
18 Recipes  
 
3
BREvILLE RECOMMENdS SAFETy FIRST  
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.  
IMPORTANT SAFEGUARdS  
Do not attempt to operate the stick  
mixer by any method other than those  
described in this booklet.  
Do not process hot or boiling liquids in  
the chopping bowl – allow liquids to cool  
before placing into the chopper bowl.  
Do not operate the appliance  
continuously for more than 1 minute.  
Allow the motor to rest for 1 minute  
between each use.  
Never mix dry, thick or heavy mixtures  
for more than 30 seconds. Stop the  
operation and stir the ingredients before  
continuing. Allow the motor to rest for 1  
minute between each use.  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
Remove any packaging material and  
promotional stickers before using the  
stick mixer for the first time.  
Do not place the stick mixer near  
the edge of a bench or table during  
operation. Ensure the surface is level,  
clean and free of water, flour, etc.  
Do not place the stick mixer on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
If using the stick mixer to blend hot  
food in a saucepan over heat, remove  
the saucepan from the heat source and  
ensure the power cord and body of  
appliance are also kept away from any  
heat source.  
When using heavy loads, the appliance  
should not be operated for more than  
30 seconds.  
Recipes in this instruction booklet are  
not considered heavy loads.  
Handle the stick mixer and  
Always ensure the Stick mixer is turned  
off, the power is switched off at the  
power outlet and the cord is unplugged  
from the power outlet before attempting  
to move the appliance, when not in  
use, if left unattended and before  
attachments with care – remember the  
blade is very sharp and should be kept  
out of reach of children.  
Always make sure the stick mixer is  
completely and properly assembled  
before operating.  
Ensure the Stick mixer is turned off  
at the trigger switch, the power is  
switched off at the power outlet and  
the cord is unplugged from the power  
outlet before attempting to attach any  
of the accessories.  
disassembling, cleaning or storing.  
If food becomes lodged around the  
processing blade or in the blade  
guard, release the ON button, switch  
the power off at the power outlet and  
unplug the cord. Use a spatula to  
dislodge the food. Do not use fingers as  
the blades are sharp.  
To protect against electric shock do not  
immerse the motor body, cord or power  
plug in water or any other liquid.  
Always ensure the Blending Leg is  
securely fitted onto the blender motor  
body before operating.  
Do not use attachments other than those  
provided with the Stick mixer.  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
Do not remove the stick mixer from  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
ingredients during operation. Ensure the  
appliance is switched off and has stopped  
turning before removing, to avoid contact  
with moving blade or whisk.  
Unwind the cord fully before use.  
Do not let the cord hang over the edge of  
a table or counter, touch hot surfaces or  
become knotted.  
Do not leave the stick mixer unattended  
when in use.  
Keep the appliance clean. Follow  
the cleaning instructions provided in  
this book.  
This appliance is not intended for use  
by young children or infirm persons  
without supervision.  
Young children should be supervised  
to ensure that they do not play with  
the appliance.  
It is recommended to regularly inspect  
the appliance. Do not use the appliance  
if power supply cord, plug or appliance  
becomes damaged in any way. Return  
the entire appliance to the nearest  
authorised Breville service centre for  
examination and/or repair.  
Do not use the stick mixer/stick blender  
with wet hands.  
Any maintenance, other than cleaning,  
should be performed at an authorised  
Breville Service Centre.  
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.  
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.  
SAvE THESE  
INSTRUCTIONS  
 
5
KNOW  
your Breville Control Grip  
 
KNOW yOUR BREvILLE CONTROL GRIP STICK MIxER  
B
H
C
F
A
D
G
K
I
E
A. Motor Body  
B. Speed Control dial  
C. Easy Grip Trigger Switch  
D. detachable blending leg  
E. Stainless steel blending blade  
F. Chopping bowl  
G. Chopping blade  
H. Chopper bowl lid  
I. Blending Jug  
J. dual-purpose storage lid and  
anti-slip mat  
 
7
ASSEMBLy & OPERATION  
of your Breville Control Grip  
 
ASSEMBLy & OPERATION  
BEFORE FIRST USE  
Remove any packaging material and  
promotional labels. Remove the blending  
leg from the mixer motor body and wash  
it in warm soapy water (refer to assembly  
instructions in this booklet). Rinse and dry  
thoroughly. Ensure no water remains inside  
the blending leg to avoid water running into  
the motor body when reattached.  
Disassemble and wash the chopping blade,  
chopper bowl, chopper bowl lid, storage  
lid, and blending jug in warm soapy water,  
rinse and dry thoroughly. Ensure no water  
remains on the chopper bowl lid to avoid  
water running into the motor body when  
reattached.  
USING AS A STICK MIxER  
Ensure the blending leg is assembled to the  
motor body as detailed above.  
NOTE  
1. Place food to be processed into the  
blending jug provided (or a sufficiently  
large mixing bowl or saucepan). The jug  
provided should be only be ½ full or less  
when blending liquids or when making a  
puree of fruit and/or vegetables.  
The detachable blending leg, chopping  
bowl, chopping blade, blending jug,  
and dual purpose storage lid/anti-  
slip mat can also be washed in the  
dishwasher. The chopper bowl lid, and  
motor body are not dishwasher safe  
– see the care and cleaning section of  
this booklet for cleaning instructions  
of these parts.  
2. Insert the plug into a 230/240V power  
outlet and turn the power on.  
3. By turning the dial at the top of motor  
body, select a speed between low  
and high.  
This stick mixer is a versatile appliance  
that can be attached to:  
NOTE  
The blending leg– for use as a stick  
mixer  
The chopper bowl with chopping blade  
and lid – for use as a mini chopper  
If selecting a high speed, it is  
recommended that you start with a  
slow speed and gradually increase to  
the higher speed to avoid splattering  
and over-processing.  
TO ATTACH THE BLENdING LEG  
4. Place the blending leg as deeply as  
possible into the jug and press the  
trigger switch to turn the stick mixer on.  
The button must be held for the required  
duration of operation.  
Hold the blending leg with the blades down,  
and align the top end of the blending leg  
with the corresponding end of the motor  
body and push until the blending leg ‘clicks’  
and locks onto the motor body.  
Always ensure blending leg is dry, and no  
water left inside, before reattaching.  
 
9
ASSEMBLy & OPERATION  
1. Work through the ingredients in  
the jug with a gentle raising and  
lowering motion.  
RECOMMENdATIONS WHEN USING  
AS A STICK MIxER  
The stick mixer blends foods and liquids  
rapidly, therefore it is easy to over-  
process. Remember when using the  
blending leg to stop the stick mixer and  
check food throughout the operation.  
2. Switch off the motor by releasing the  
trigger switch  
3. Ensure the motor has completely  
stopped before lifting the blender out of  
the jug.  
Allow food to cool before blending.  
(under 80˚C).  
Ensure the body of the appliance and  
power cord are kept away from any  
heat source.  
4. When processing has finished, switch  
off at the power outlet and remove the  
power plug.  
When pureeing and blending, cut food  
into uniform sizes. This will ensure  
smooth and consistent results.  
Warm all liquids to be added to  
soups and purees, this will ensure  
even blending.  
Place the blending jug on the anti-slip  
mat during blending. This will keep the  
jug stable.  
Do not operate the appliance  
continuously for more than 1 minute.  
Allow the motor to rest for 1 minute  
between each use.  
TO dETACH THE BLENdING LEG  
Ensure the trigger switch is released, the  
power is turned off at power point and the  
appliance is unplugged.  
Hold the motor body with one hand, and  
using thumb and finger of the other hand,  
press on the two EJECT buttons on either  
side of the motor body. Pull the motor body  
away from the blending leg to detach.  
If food becomes lodged around the  
processing blade or in the blade guard,  
follow the following safety instructions:  
1. Release the Trigger switch the power off  
at the power outlet and unplug the cord.  
2. Use a spatula to carefully dislodge the  
food. Do not use fingers as the blades  
are sharp.  
3. After the food has been removed and  
blades are clear, plug the appliance back  
into the power supply, switch the power  
on and continue blending.  
 
10  
ASSEMBLy & OPERATION  
USING AS A MINI CHOPPER  
To attach the chopping blade, chopping  
bowl and chopper bowl lid  
Remove the blending leg from the motor  
body (follow the instructions on page 10 “To  
detach the blending leg”)  
Place the chopping blade onto the metal  
pivot pin in the base of the chopper bowl.  
Place the food inside the chopper bowl. Do  
not exceed the maximum (MAX) marking.  
NOTE  
Always place the chopping blade  
on the pivot pin on the bottom of  
the chopper bowl BEFORE placing  
any food in the bowl. Do not lift the  
blade before the complete chopping  
operation is finished.  
Place the lid onto the chopper bowl.  
TO USE THE CHOPPING BOWL  
For food preparation tips and recipes refer  
to page 17 and the recipes section of this  
booklet.  
Ensure the chopper is completely and  
properly assembled.  
1. Insert the plug into a 230/240V power  
outlet and turn the power on.  
2. Select a speed between low or high on  
the speed control dial.  
3. Depress the Trigger Switch to turn  
the appliance on and start the  
chopping blade.  
Align the motor body with the chopper  
bowl lid and push down until the motor  
body ‘clicks’ into place. Ensure the chopper  
bowl lid is dry with no water left inside  
before reattaching.  
4. When processing has finished switch  
off the motor by releasing the Trigger  
Switch, switch off at the power outlet  
and remove the power plug.  
 
11  
ASSEMBLy & OPERATION  
1. Detach the chopping bowl and lid (refer  
to instructions). Remove the lid from  
the chopper bowl. Carefully remove the  
chopping blade and use a spatula to  
scrape off any attached food back into  
chopping bowl. Use a spatula to remove  
food from the chopping bowl.  
RECOMMENdATIONS WHEN USING  
THE STICK MIxER WITH THE  
CHOPPING BOWL  
Do not operate the stick mixer when the  
chopping bowl is empty.  
The anti-slip mat keeps the chopping  
bowl stable, however it is recommended  
during processing to hold the motor  
body with one hand and the chopping  
bowl and lid with the other.  
TO dETACH THE CHOPPING  
BOWL ANd LId  
When processing, cut food into uniform  
sizes to ensure quicker, even and more  
consistent results.  
DO NOT process hard foods such as  
coffee, cereal or chocolate in lumps, as  
damage to the blade may result.  
DO NOT process boiling or hot foods in  
the chopping bowl.  
NEVER remove the blade from the bowl  
before food processing is completed.  
Ensure the switch is released, power is  
turned off at power point and the appliance  
is unplugged.  
Hold the motor body with one hand, and,  
using thumb and finger of the other hand,  
press on the two EJECT buttons on either  
side of the motor body. Pull the motor body  
away from the chopper bowl lid to detach.  
The stick mixer blends foods and  
liquids rapidly, therefore it is easy to  
over process. Remember to check food  
throughout the operation.  
 
12  
 
13  
CARE, CLEANING  
& STORAGE  
of your Breville Control Grip  
 
CARE, CLEANING & STORAGE  
MOTOR BOdy  
BLENdING JUG  
To remove any food residue wipe the motor  
body and cord with a damp cloth only. Do  
not use abrasive cleaners or steel wool.  
Never immerse the motor body in water or  
any other liquid.  
The blending jug can be hand washed in hot  
soapy water, rinsed and dried thoroughly  
after each use. Alternatively, the blending  
jug can also be washed in the dishwasher.  
Do not use abrasive cleaners or steel wool.  
BLENdING LEG  
STORAGE  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body from the blending  
leg. The blending leg can be hand washed in  
hot soapy water, rinsed and dried thoroughly  
after each use. Alternatively, the blending  
leg can also be washed in the dishwasher. Do  
not use abrasive cleaners or steel wool.  
Before storage, turn the power off at  
the power outlet and then remove the  
plug. Ensure the appliance is clean and  
completely dry.  
Attach/assemble chopper bowl lid to the  
chopper bowl, place chopper bowl inside  
blending jug, attach storage lid to the  
bottom of blending jug (non slip base).  
QUICK WASH: Between each processing  
task, with the motor body attached and  
turned on at the power outlet, place the  
blending leg and blade assembly only in to  
a jug of water and press the trigger switch  
to turn on for 5 seconds. This will remove  
any food on the blade and blending leg  
and allow you to continue onto the next  
processing task.  
CHOPPING BOWL, CHOPPER  
BOWL LId, CHOPPING BLAdE ANd  
STORAGE LId/ANTI-SLIP MAT  
Before cleaning, turn the power off at the  
power outlet and then remove the plug.  
Remove the motor body from the chopping  
bowl lid, and then remove the chopper  
bowl lid and chopping blade from the  
chopping bowl.  
The chopping bowl, chopping bowl lid and  
chopping blade should be hand washed  
in hot soapy water, rinsed and dried  
thoroughly after each use. Alternatively,  
the chopping bowl, chopping blade and  
storage lid/anti-slip mat can also be  
washed in the dishwasher. Do not wash the  
Chopper bowl lid in the dishwasher. Do not  
use abrasive cleaners or steel wool.  
 
15  
FOOd PREPARATION  
GUIdE  
for your Breville Control Grip  
 
FOOd PREPARATION GUIdE  
FOOd PREPARATION GUIdE  
Milkshakes, smoothies, cocktails,  
fruit frappes  
Blending leg  
Blending leg  
Use Chilled milk. Blend until  
desired consistency is cocktails,  
fruit frappes achieved. Use mid to  
maximum speed for 30 seconds.  
Soups, dips, baby food  
Blend until smooth, Use mid to  
maximum speed for 30 seconds.  
Cheese (maximum weight 200g,  
pre cut into 2cm cubes)  
Chopper bowl Use maximum speed for  
20-30 seconds.  
Carrot (maximum weight 200g, pre Chopper bowl Use maximum speed for  
cut into 2cm cubes) 20-30 seconds.  
Onion, herb (maximum weight 30g) Chopper bowl Use mid speed for 20 seconds.  
Nuts (grind) (maximum weight 150g) Chopper bowl Use mid to maximum speed for  
20-30 seconds.  
Red meat, chicken fillets, fish fillets, Chopper bowl Use mid to maximum speed with  
(maximum weight, 250g, pre-cut  
into 2cm cubes)  
fish fillets, for 20-30 seconds.  
Ice  
Chopper bowl Use maximum speed for  
20-30 seconds.  
 
17  
RECIPES  
 
SOUP  
PUMPKIN ANd KUMERA SOUP  
MEdITERRANEAN SOUP  
Serves 4-6  
Serves 4-6  
INGREdIENTS  
INGREdIENTS  
2 tablespoons light olive oil  
2 cloves garlic, crushed  
2 large leeks, washed and thinly sliced  
1.5kg pumpkin, peeled and chopped  
750g kumera (sweet potato), peeled and chopped  
6 cups chicken stock  
2 tablespoons olive oil  
2 large Spanish onions, chopped  
2 eggplants (500g), chopped  
5 zucchinis, chopped  
500g tomatoes, chopped  
3 cloves garlic  
2 teaspoons ground cumin  
Pepper, to taste  
1 cup light sour cream  
3 red capsicum, seeded and chopped  
2 green capsicum, seeded and chopped  
1 tablespoon pesto paste  
6 cups chicken stock  
METHOd  
Pepper, to taste  
1. Heat oil in a large saucepan over  
medium heat, sauté garlic and leeks  
until transparent and golden.  
METHOd  
1. Heat oil in a large saucepan over  
medium heat, sauté onions until slightly  
golden.  
2. Add the next 4 ingredients, bring to the  
boil, and then reduce heat to simmer.  
2. Add remaining ingredients and bring to  
3. Simmer until vegetables have softened.  
4. Remove from heat, cool slightly.  
5. Place Stick Mixer into saucepan and  
blend until soup is smooth. Fold in the  
remaining ingredients.  
the boil, then reduce heat to simmer.  
3. Simmer until vegetables are tender.  
4. Remove from heat, cool slightly.  
5. Place Stick Mixer into saucepan and  
blend until soup is smooth.  
Serve.  
Serve with crusty Italian bread.  
 
19  
SOUP  
SWEET COCONUT ANd  
SPINACH SOUP  
ZUCCHINI ANd POTATO SOUP  
Serves 4-6  
Serves 4-6  
INGREdIENTS  
INGREdIENTS  
2 tablespoons olive oil  
2 cloves garlic, crushed  
3 leeks, thinly sliced  
1 tablespoon red curry paste  
1 teaspoon ground cumin  
800g English spinach, chopped  
600ml chicken stock  
2 tablespoons olive oil  
2 leeks, thinly sliced  
500g washed potatoes, peeled and chopped  
8 zucchinis, chopped  
8 cups chicken stock  
Pepper, to taste  
1 cup cream  
METHOd  
200g kumara, peeled and chopped  
3 Kaffir lime leaves or 1 teaspoon grated  
lime rind  
1. Heat oil in a large saucepan over  
medium heat, sauté leeks until they have  
softened.  
METHOd  
2. Add the next 3 ingredients.  
1. Heat oil in a large saucepan over  
medium heat, sauté garlic and leeks  
until lightly softened.  
2. Add the curry paste and cumin; cook,  
stirring regularly over a high heat for 1  
minute, add remaining ingredients.  
3. Bring to the boil, and then reduce heat  
to simmer.  
4. Simmer until vegetables have softened.  
5. Stir in cream and bring to the boil.  
6. Remove from heat, cool slightly.  
3. Bring to the boil, and then reduce heat  
7. Place Stick Mixer in the saucepan and  
to simmer.  
blend until soup is smooth.  
4. Simmer until all vegetables have  
Serve.  
softened.  
5. Remove from heat, cool slightly.  
6. Place Stick Mixer in the saucepan and  
blend soup until smooth.  
Serve.  
 
20  
SOUP  
variations  
PUMPKIN SOUP  
Serves 2-4  
MOROCCAN PUMPKIN SOUP  
INGREdIENTS  
Add the following spices to the onion  
when sautéing.  
2 tablespoons oil  
1 brown onion, peeled and diced  
2 cloves garlic, peeled and crushed  
400g butternut pumpkin, peeled and diced  
4 cups/1 liter chicken stock  
Serve with coriander leaves and yoghurt.  
1 teaspoon ground cumin  
1 teaspoon garam marsala  
1 teaspoons paprika  
½ teaspoon ground white pepper  
METHOd  
1. Heat oil in a large saucepan; add onion  
and garlic, sauté for 5 minutes.  
CURRIEd PUMPKIN SOUP  
2. Add the pumpkin to the pan and stir to  
coat with the onion mix, and then add  
the stock, bring the mixture to the boil.  
Add 1 tablespoon curry powder to the  
onions when sauteing.  
3. Reduce to a simmer for 20 minutes,  
cook with the lid on until the pumpkin  
is cooked.  
CREAMy PUMPKIN SOUP  
Add ½ cup cream when adding the stock.  
4. Allow the mix to cool slightly.  
5. Place Stick mixer into saucepan and  
THAI STyLE PUMPKIN SOUP  
blend until soup is smooth.  
Add 2 small fresh red chillies and 1  
tablespoon chopped lemon grass to the  
onion mixture. Add ½ cup/125ml coconut  
milk before pureeing the mix.  
Serve.  
PUMPKIN ANd REd LENTIL SOUP  
Add ½ cup thoroughly washed red lentils  
when adding the chicken stock to the  
saucepan. You may need to add a little more  
water to thin if mixture becomes to thick.  
 
21  
dIPS & SAUCES  
GUACAMOLE  
TOMATO ANd REd PEPPER dIP  
Makes approx. 1¼ cups  
Makes approx. 1¼ cups  
INGREdIENTS  
INGREdIENTS  
1 large avocado, peeled, de-stoned and chopped  
3 tablespoons lemon juice  
½ cup sour cream  
1 teaspoon minced garlic  
1 teaspoon chilli  
2 tablespoons olive oil  
4 red capsicums, roasted, seeded and peeled  
1 Spanish onion, chopped  
3 cloves garlic, crushed  
100g sundried tomatoes, drained  
2 teaspoons sweet paprika  
2 small red chillies  
METHOd  
1. Place all ingredients into the chopper  
METHOd  
bowl  
4. Place all ingredients into the blending  
2. Assemble STICK MIXER and pulse until  
jug or a large mixing bowl.  
mixture is combined.  
5. Place the Stick Mixer into the  
Serve with tacos, burritos or with carrot and  
celery sticks  
ingredients and blend until smooth.  
PESTO dIP  
Makes approx. 1½ cups  
INGREdIENTS  
1 cup fresh basil leaves  
1 clove garlic, peeled and chopped  
2 tablespoons lemon juice  
¼ cup pine nuts  
¼ cup olive oil  
½ cup cottage cheese  
¼ cup grated fresh Parmesan cheese  
1. Place basil leaves, garlic, lemon juice  
and pine nuts into blender jug and blend  
using speed 2 until finely chopped.  
2. With motor running, remove the inner  
measuring cup, slowly pour in oil and  
blend until smooth.  
3. Remove mixture, stir in cheeses, cover  
and chill until ready to use.  
Serve with toasted Turkish bread  
 
22  
dIPS & SAUCES  
BASIC BECHAMAL SAUCE  
Makes approx. 1 ½ cups  
SPICy TOMATO & BACON  
PASTA SAUCE  
Makes approx. 1½ cups  
INGREdIENTS  
INGREdIENTS  
15 Roma Italian tomatoes, chopped  
2 Spanish onions, chopped  
3 tablespoons butter  
3 tablespoons plain flour  
1¼ cups milk  
Pepper and salt, to taste  
3 tablespoons extra virgin olive oil  
2 cloves garlic, crushed  
6 rashers bacon, finely chopped and lightly fried  
¼ cup sweet Thai chilli sauce  
¼ cup balsamic vinegar  
METHOd  
1. Melt butter in a small saucepan over  
medium heat.  
Freshly ground black pepper  
2. Stir in flour and cook for a 1 minute.  
3. Remove from heat.  
METHOd  
4. Gradually add the milk, using the Stick  
1. Place all ingredients into the blending  
Mixer to blend the ingredients.  
jug a large mixing bowl.  
5. Return to the heat and continue  
blending mixture until sauce starts to  
bubble gently and thickens.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth.  
3. Stir through cooked pasta and serve with  
6. Season with pepper and salt, if desired.  
shavings of fresh parmesan.  
variations:  
CHEESE SAUCE  
1 cup grated Cheddar cheese  
1 teaspoon English mustard  
Herb sauce  
3 shallots, thinly sliced  
3 tablespoons parsley, chopped  
1 tablespoon dill, finely chopped  
 
23  
dIPS & SAUCES  
SMOKEd SALMON & dILL  
PASTA SAUCE  
Makes approx. 2 cups  
BASIC MAyONNAISE  
INGREdIENTS  
2 x 60g eggs  
½ teaspoon salt  
INGREdIENTS  
1-2 teaspoons mustard (optional)  
½ teaspoon sugar  
Pinch cayenne pepper  
3 tablespoons lemon juice  
1 ½ cup vegetable oil  
300g smoked salmon  
2 tablespoons dill, chopped  
1 teaspoon lemon rind, grated  
300ml sour cream  
1 tablespoon lemon juice  
200g light cream cheese  
2 teaspoons French mustard  
METHOd  
1. Place all ingredients except oil into the  
METHOd  
blending jug or a medium mixing bowl.  
2. Place the Stick Mixer into the  
ingredients and blend for 10 seconds or  
until well combined.  
3. With Stick Mixer still blending,  
gradually drizzle oil into egg mixture;  
blend until thick and smooth.  
1. Place all ingredients into a large mixing  
bowl.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth.  
3. Serve with fresh pasta.  
Flavour variations for mayonnaise  
2 tablespoons freshly prepared pesto  
Or  
2 tablespoons sundried tomatoes, finely diced  
1 tablespoon freshly snipped chives  
Or  
1 teaspoon tandoori paste  
1 tablespoon mango chutney  
Or  
½ cup corn relish  
Or  
3-4 garlic cloves, roasted, peeled  
1. Blend in a selected flavour variation  
when the mayonnaise is thick and smooth.  
 
24  
dIPS & SAUCES  
SPICy TARTARE SAUCE  
OLIvE ANd HERB TAPENAdE  
Makes approx. 2 cups  
Makes approx. 1 ½ cups  
INGREdIENTS  
INGREdIENTS  
300ml egg mayonnaise  
2 tablespoons lime juice  
250g black olives, pitted  
2 tablespoons sweet Thai chilli sauce  
2 cloves garlic  
2 tablespoons olive oil  
1 tablespoon balsamic vinegar  
2 tablespoons coriander  
2 shallots, chopped  
2 small red chillies, chopped  
1 teaspoon lime rind, grated  
3⁄4 cup pickled gerkins, chopped  
2 tablespoons chives, chopped  
2 tablespoons capers, drained  
METHOd  
METHOd  
1. Place all ingredients into the blending  
1. Place all ingredients into the chopping  
jug or a medium mixing bowl.  
bowl.  
2. Place the Stick Mixer into the  
2. Assemble the Stick Mixer on the  
chopping bowl and blend the  
ingredients until smooth.  
ingredients and blend until smooth.  
3. Serve with seafood, fish or steak.  
3. Serve on warm crusty bread.  
CITRUS ANd CORIANdER dRESSING  
Makes approx. 1 ¼ cups  
BASIC PESTO SAUCE  
Makes approx. 1 ½ cups  
INGREdIENTS  
3⁄4 cup orange juice, freshly squeezed  
2 tablespoons lime juice  
INGREdIENTS  
1 cup fresh basil leaves  
1 tablespoon fresh lemon juice  
2 tablespoons extra virgin olive oil  
2 cloves garlic  
¼ cup roasted pine nuts  
Freshly ground black pepper  
3 tablespoons sweet Thai chilli sauce  
2 tablespoons coriander leaves  
2 tablespoons rice wine vinegar  
2 tablespoons extra virgin olive oil  
METHOd  
METHOd  
1. Place all ingredients into the blending  
jug or a medium mixing bowl.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth.  
3. Serve over salad.  
1. Place all ingredients into the chopping  
bowl.  
2. Assemble the Stick Mixer on the  
chopping bowl and blend the  
ingredients until smooth.  
 
25  
dIPS & SAUCES  
SPICy SATAy SAUCE  
INGREdIENTS  
2 cups shelled peanuts (500g)  
3 tablespoons lemon juice  
1 cup chicken stock  
250ml coconut cream  
¼ cup sweet Thai chilli sauce  
¼ cup fruit chutney  
1 tablespoon Mussaman curry paste  
METHOd  
1. Place all ingredients into a medium  
mixing bowl.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth.  
3. Serve with barbecued steak, chicken  
or lamb.  
CUCUMBER ANd MINT RAITA  
INGREdIENTS  
600ml thick Greek style yogurt  
2 Lebanese cucumbers, seeded, chopped  
1 teaspoon flaked sea salt  
1 teaspoon ground cumin  
cup mint leaves  
METHOd  
1. Place all ingredients into the blending  
jug or a medium mixing bowl.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth.  
3. Serve as an accompaniment with curries.  
 
26  
dRINKS  
vANILLA MILKSHAKE  
INGREdIENTS  
1 cup chilled milk  
2 scoops vanilla ice cream  
¼ teaspoon vanilla essence  
GET UP ANd GO BREAKFAST SHAKE  
½ cup chilled milk  
½ cup chilled fruit juice  
1 x 60g egg  
1 tablespoon honey  
1. Place all ingredients into the  
blending jug.  
METHOd  
2. Place the Stick Mixer into the  
ingredients and blend until smooth and  
creamy (about 30 seconds)  
1. Place all ingredients into jug.  
2. Place the Stick Mixer into the  
ingredients and blend until smooth and  
frothy (about 30 seconds).  
3. Flavour variations  
Flavour variations  
CHOCOLATE  
Add 1 tablespoon chocolate syrup  
Or  
½ tablespoon cocoa and ½ tablespoon malt.  
STRAWBERRy  
Add 5 fresh strawberries and 1 tablespoon  
strawberry syrup.  
STRAWBERRy SMOOTHIE  
5 fresh strawberries, washed, hulled  
50g natural yoghurt  
1 scoop vanilla ice cream  
1 cup chilled milk  
1 tablespoon honey  
1. Place all ingredients into the  
blending jug.  
2. Place the Stick Mixer into the  
ingredients and blend until thick and  
smooth (about 30 seconds)  
Strawberries can be substituted with  
seasonal fruit of your choice; mangoes,  
blueberries, raspberries or bananas  
 
27  
EASy CAKES & dESSERTS  
CREPE BATTER  
PANCAKES  
Makes approx. 8-10 crepes  
Makes approx. 8-10 pancakes  
INGREdIENTS  
INGREdIENTS  
1½ cups plain flour  
Pinch salt  
1 cup/150g plain flour  
¼ teaspoon salt  
2 x 60g eggs  
1½ cups milk  
1 tablespoon oil  
1 x 60g egg  
1¼ cups/312ml milk  
2 tablespoons butter, softened  
METHOd  
METHOd  
1. Place all ingredients into a medium  
1. Combine the flour, salt, egg and milk  
in the blender jug, mix on speed 4 with  
the lid firmly held in position, to form a  
smooth batter.  
2. Heat a small greased frying pan over a  
moderate heat; pour a small quantity  
of batter into frying pan to cover base  
of pan.  
mixing bowl.  
2. Place the Stick Mixer into the  
ingredients and blend until just  
combined (about 40 seconds).  
3. Pour ¼ cup of mixture into a preheated  
and lightly greased fry pan. Cook until  
light golden brown, turn and cook other  
side. Remove, keep warm. Repeat with  
remaining mixture.  
3. Cook until bubbles come to the surface  
and break.  
4. Serve hot drizzled with lemon juice and  
4. Carefully turn the pancake over and  
cook until golden brown. Remove  
from pan.  
sprinkled with castor sugar.  
Repeat with remaining batter mixture.  
Serve with maple syrup and ice cream.  
 
28  
BABy FOOd  
vEGETABLE BLENd  
INGREdIENTS  
1 cup steamed vegetables; carrots, pumpkin,  
potato, cauliflower  
METHOd  
1. Place vegetables into the blending jug.  
2. Place the Stick Mixer into vegetables  
and blend until smooth  
(about 30 seconds)  
Liquids (for example milk, formula or  
water) may be added to thin the mixture  
down depending on the age of the child.  
TIP: Freeze single serve baby food portions in  
ice cube trays.  
 
29  
NOTES  
 
30  
NOTES  
 
31  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany, NSW, 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Greenmount, Auckland  
NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
www.breville.com.au  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2010.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
BSB400 Issue - A10  
 

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