Breville Blender BBL910 User Manual

the Boss™  
Instruction Booklet  
BBL910  
 
BrEvILLE rECoMMENdS SAFEty FIrSt  
Do not allow the cord to hang Do not operate appliance  
over the edge of a countertop,  
or to become knotted.  
To avoid electric shock, do  
not immerse the cord, plug  
or motor base in water (or  
other liquids).  
Installation of a residual  
current device (a standard  
safety switch on your wall  
socket) is recommended to  
provide additional safety  
protection when using  
appliances. It is advisable  
that a safety switch (with  
a rated residual operating  
current not more than  
with a damaged cord or  
plug, or after appliance  
malfunctions, or if dropped  
or damaged in any way. Stop  
use immediately and contact  
Breville by phone or email for  
replacement or repair.  
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 273 845 or email  
Askus@breville.com.au  
30mA) be installed in the  
electrical circuit supplying  
the appliance. Contact  
your electrician for further  
professional advice.  
In order to avoid the possible  
hazard of the blender starting  
by itself due to inadvertent  
resetting of the overload  
protector on the motor, do not  
attach an external switching  
device (such as a timer) or  
connect the blender to a  
circuit that can regularly  
switch the blender on and off.  
 
3
BrEvILLE rECoMMENdS SAFEty FIrSt  
SAFEguArdS For  
your BLENdEr  
Flashing light indicates ready  
to operate. Avoid any contact  
with blades or moving parts.  
Keep hands, fingers, hair  
and clothing away from the  
blender during use. Always  
turn blender off and unplug  
at the wall before reaching  
inside.  
Be careful when handling the  
blender jug as the blades are  
very sharp. Be careful when  
emptying the jug and during  
cleaning. Mishandling of the  
blades may cause injury.  
Do not remove the jug from  
the motor base while blender  
is in use.  
Wash the blender jug with  
warm soapy water before  
first use.  
Use only the blender jug  
and lid that is supplied  
with this blender. The use  
of attachments, including  
canning jars or accessories  
not manufactured or  
specified by Breville may  
cause the risk of fire, electrical  
shock, or injury.  
Always ensure the blender is  
assembled properly before  
using. Lid must be firmly  
secured to the jug before  
operation to ensure internal  
contents do not escape, spray  
or overflow.  
The blender is intended for  
food or drinks preparation.  
Do not use for anything  
If the motor is straining  
under a heavy load, do not  
operate continuously for  
more than 10 seconds. Allow  
the motor to rest for 1 minute  
between uses on heavy loads.  
Note that none of the recipes  
in these instructions are  
other than food or drinks.  
Do not operate without any  
ingredients in the blender jug.  
Never attempt to operate  
with damaged blades, or  
with utensils, or any foreign  
objects inside the blender jug.  
considered a heavy load.  
Do not leave the blender  
unattended when in use.  
 
4
BrEvILLE rECoMMENdS SAFEty FIrSt  
To reduce the risk of severe  
injury to persons or damage  
to the blender, keep hands  
and utensils out of the jug  
while blending. The scraper  
and frozen dessert wand  
provided can be used,  
provided the main lid is in  
place.  
Be careful removing the lid  
after blending hot liquids, as  
steam traps can form in the  
liquid and be ejected out of  
the jug.  
Do not put the blender jug in  
extremes of heat or cold, for  
example placing a cold jug  
into hot water, or vice versa.  
Never blend boiling hot  
liquids. Allow temperature to  
drop before putting into the  
jug for blending.  
Before moving the blender,  
cleaning or putting it away for  
storage, always turn blender  
off and unplug at the wall.  
Be careful if hot liquid is  
poured into the blender, as it  
can be ejected out of the jug  
due to sudden steaming.  
When blending hot liquids  
ensure inner measuring cap  
is in place. Cap will protect  
from splashing of hot liquids  
during blending and includes  
vents designed to relieve  
pressure and avoid steam  
build up.  
SAvE thESE INStruCtIoNS  
 
5
KNoW your BrEvILLE ProduCt  
A
B
M
L
C
D
E
K
G
F
I
H
J
 
6
KNoW your BrEvILLE ProduCt  
A. Inner measuring cap  
Remove to add ingredients  
while blending.  
Accessories  
L. Scraper  
Designed to push food down from the  
B. high performance lid  
Withstands high velocity tasks,  
and is designed to vent steam and  
prevent splatter.  
C. 2.0 Litre BPA-free tritan™ jug  
Impact resistant, shatter proof and  
dishwasher safe.  
walls, or for easily removing ingredients  
after blending.  
M. Frozen dessert Wand  
Helps make frozen desserts by pushing  
thick foods directly into the blades.  
Eastman tritan™ Copolyester  
®
This blender jug is made with Eastman  
Tritan™ copolyester, which is a tough,  
BPA-free polymer used to make housewares  
products that can stand up to extreme use  
and repeated dishwasher cleaning. Products  
made from Tritan™ are impact resistant  
and shatter resistant and stay clear and  
durable even after hundreds of cycles in the  
dishwasher.  
D. ProKinetix extra-wide, heavy duty  
blade and bowl system  
Designed with 3 powerful stainless  
steel blades contoured to the base of  
the jug for maximum cutting power and  
processing results including liquid-free  
processing. The wide blades create  
®
the Kinetix motion, and eliminate  
food traps.  
E. heavy duty metal coupling  
For durable and long lasting  
performance under demanding  
conditions.  
Breville Assist™ Plug  
Your Breville appliance comes with a unique  
Breville Assist™ Plug, conveniently designed  
with a finger hole to ease removal from the  
wall outlet.  
F. LCd timer  
Counts down for pre-programmed  
settings, and counts up for speed  
dial settings.  
G. heavy duty 2200W motor  
High velocity power combined with high  
torque for outstanding results.  
H. Manual speed control  
Wide speed range from super slow  
stir up to high speed milling for  
precise control.  
I. durable die-cast metal base  
J. 5 preset programs  
Optimise the blender’s capabilities  
for crushing ice, smoothies, green  
smoothies, milling and soup.  
K. overload protection  
Resettable thermal fuse for  
motor protection.  
 
7
oPErAtINg your BrEvILLE ProduCt  
repeat function  
gEttINg StArtEd  
oN | oFF  
The ON | OFF button powers the unit into  
READY mode.  
If the START button is pressed when  
using the manual speed dial, or if the timer  
finishes, the current speed setting will be  
held for 2 minutes to allow a quick repeat of  
the cycle.  
ready mode  
The blender will default to MANUAL.  
Pressing the START button will re-start this  
repeat cycle.  
If you want to clear the previous speed from  
the memory, press and hold the START  
button for 2 seconds.  
MANuAL FEAturES  
Speed control dial  
Sleep  
There are 12 speed settings from STIR  
through to MILL.  
STIR mixes more delicate foods with a slow  
stirring motion and light pausing to fold  
ingredients together.  
After 2 minutes of inactivity, LCD powers  
off, and the ON | OFF button flashes red.  
After 5 minutes of inactivity, the blender  
turns OFF completely. Press the ON | OFF  
button to reactivate.  
MILL is the fastest setting, and is ideal for  
milling nuts, grains and seeds.  
The blender is programmed to allow  
manual speeds to run for 3 minutes before  
automatically stopping.  
Count-up timer  
If the timer isn’t set, the blender timer  
counts up in seconds as it blends. When  
using the timer this way, the blender will  
stop after 3 minutes, or you can cancel  
blending manually.  
PAuSE | PLAy  
Pauses and holds the speed and timer for up  
to 2 minutes. Press PAUSE | PLAY again  
to resume.  
Pause is also activated if the jug is removed  
from base during use. Replace jug, and press  
START to resume.  
Count-down timer  
The alternative to running the blender in  
count-up mode is to set the blending time  
before starting.  
 
8
oPErAtINg your BrEvILLE ProduCt  
SouP (6 minutes)  
PrESEt ProgrAMS  
This preset program runs for 6 minutes to  
blend and heat ingredients to make soups.  
The program has a slow start to combine  
ingredients before running at high speed,  
and ends with a couple of stirs to release  
any steam bubbles that may have formed in  
the soup.  
PuLSE | ICE CruSh (60 seconds)  
Optimised to crush ice, and has an  
intelligent sensor to stop the motor when  
ice is done. This cycle is also ideal for  
processing other foods that need sudden  
bursts of power.  
SMoothIE (60 seconds)  
WARNING  
Optimised to combine and aerate frozen  
and liquid ingredients together. The  
SMOOTHIE function has a unique  
processing technique that blends the denser  
ingredients at lower speed, then increases  
in speed as ingredients thicken. This  
will happen several times while blending  
smoothies. The programming also circulates  
the ingredients for maximum aeration and a  
creamy texture.  
Never blend boiling hot liquids. Allow  
temperature to drop before putting  
into the jug for blending.  
Auto CLEAN  
Use to remove most of the ingredients off  
the blender walls and blades. Add 500ml  
warm soapy water, and press the AUTO  
CLEAN button. For harder to clean, sticky  
or thick ingredients, add ½ teaspoon of  
dish liquid detergent for extra cleaning  
power. For best results, run the clean cycle  
immediately after use.  
grEEN SMoothIE (60 seconds)  
Optimised to break down whole hard  
ingredients like fruits, leafy greens and  
seeds, and allows them to blend together  
with other soft and liquid ingredients.  
PAuSE | PLAy  
Pauses and holds a program mid-cycle for  
up to 2 minutes. Press PAUSE | PLAY again  
to resume.  
Pause is also activated if the jug is removed  
from base during use. Replace jug, and press  
START to resume.  
FroZEN dESSErt (60 seconds)  
Optimised to break down and combine  
frozen ingredients quickly. Use the frozen  
dessert wand for best results.  
Note: If the blender is running and you  
press a different preset button, it will switch  
to that program without stopping.  
 
9
hINtS & tIPS  
hINtS & tIPS  
The maximum amount of ice cubes that  
the blender can process is 250g (approx.  
1 standard ice tray).  
If the volume (while blending) is below  
the maximum line, the inner measuring  
cap can be removed and oils/liquids can  
be added while blender is in use.  
When the blender has been running  
for 3 minutes in manual mode, it will  
automatically turn off. This is a safety  
feature to protect the motor.  
Run the blender only for the appropriate  
amount of time required – do not over  
blend ingredients.  
Thicker mixtures puree more efficiently  
if the jug is ¼ to ½ full.  
Use the PULSE | ICE CRUSH button  
when food is too thick or coarse to  
circulate within the blender jug.  
Do not use metal utensils, as they may  
damage the blades or blender jug.  
The scraper and frozen dessert wand  
accessories can be used during blending  
by removing the inner measuring cap.  
Always make sure the main lid stays  
firmly in place.  
Do not exceed the maximum mark  
when adding foods and liquids into  
the blender.  
Ingredients may stick to the sides of the  
blender jug. To push food back onto the  
blades with the main lid on (inner cap  
removed), use the scraper provided to  
scrape down the sides of the jug, and  
continue blending.  
If any moisture or liquid appears on top  
of the motor base during blending, turn  
the blender off and unplug from the  
outlet. Remove the blender jug, and wipe  
motor base immediately with a dry cloth  
or paper towel.  
To stop blending at any time or  
during one of the programs, press  
the CANCEL button.  
A speed or function can be selected  
at any time, even while the blender  
is running. Press the new speed or  
program, and the blender will change  
operation immediately.  
 
10  
hINtS & tIPS  
BLENdINg ChArt  
Food  
PrEPArAtIoN & uSAgE QuANtIty  
FuNCtIoNS  
tIME  
Grains & seeds  
Mill into flour. Use in  
bread, pizza doughs,  
cakes, muffins and flour  
batters.  
250 – 500g  
1¼ – 2½ cups  
MILL speed  
30 - 60  
seconds  
Dried legumes &  
corn  
Mill into flour. Use in  
combination with plain  
or self-raising flour for  
breads, cakes, muffins,  
pancakes.  
250 – 500g  
1¼ – 2½ cups  
MILL speed  
MILL speed  
1 min 30 sec  
1 min 30 sec  
eg. soy beans,  
chickpeas  
popping corn  
Spices  
To make ground spices.  
Use whole spices except  
for cinnamon quills  
that need to be broken  
half. Store in airtight  
containers.  
55 – 115g  
½ – 1 cup  
8 – 16  
cinnamon  
sticks  
Raw nuts  
To make nut meal.  
Use in cakes, biscuits  
and muffins.  
150g – 300g  
1 – 2 cups  
MILL speed  
20 – 30  
seconds  
Toasted nuts  
White sugar  
Raw vegetables  
To make nut butters and  
spreads.  
300g – 450g  
2 – 3 cups  
MILL speed,  
use scraper  
1 minute  
Mill to make pure icing  
sugar or powdered sugar.  
200g  
2 cups  
MILL speed  
CHOP speed  
15 seconds  
Peel and cut into 2cm  
cubes. Finely chopped.  
Use for stuffing, filling,  
bolognese, stews and  
casseroles.  
200g  
5 – 10 seconds  
dry milling  
Please note that milling hard ingredients like spices, nuts, sugar, coffee, grains, etc will cause  
scratching and clouding to the inside surfaces of the jug.  
This is a cosmetic result from milling these kinds of ingredients, and does not affect the  
performance of the jug.  
 
11  
hINtS & tIPS  
Food  
PrEPArAtIoN & uSAgE QuANtIty  
FuNCtIoNS  
tIME  
Biscuits/cookies  
Break biscuits/cookies  
in half. Blend to form  
crumbs. Use for  
250g  
PULSE | ICE  
CRUSH  
6 – 10 pulses  
cheesecake crusts.  
Bread crumbs  
Mayonnaise  
Hard cheeses  
Remove crusts. Cut bread 120g  
CHOP speed  
MIX speed  
20 – 30  
seconds  
into 2 ½ cm cubes. Use in  
crumb coatings, stuffings  
or in meatballs and meat  
patties.  
(up to 3 slices)  
Mix the egg yolk, mustard Up to 4 egg  
1 min 30 sec  
and vinegar or lemon  
juice. Add oil slowly  
through the lid. Use for  
dressing.  
yolks and  
2 cups of oil.  
Cut into 3cm cubes.  
Use in creamy sauces,  
pasta dishes.  
130g  
CHOP speed  
MILL speed  
15 – 20  
seconds  
(like Parmesan  
and Pecorino)  
Cream  
Whip cream to firm  
peaks. Add sugar or  
vanilla before blending,  
if desired.  
300 – 600ml  
10 seconds  
This blending chart should be used as a guide only.  
 
12  
trouBLEShootINg  
ProBLEM  
EASy SoLutIoN  
Motor doesn’t start or blade  
doesn’t rotate  
Check the blender jug and lid are securely in place.  
Check the ON | OFF button and selected function  
button is illuminated.  
Check that the power plug is properly inserted into  
the power outlet.  
Food is unevenly chopped  
This can happen when too much food is being  
blended at one time. Try a smaller amount, and  
work in batches if necessary.  
The ingredients may be too large. Try cutting into  
smaller pieces. For best results, ingredients should  
be in pieces no larger than 2cm.  
Food is chopped too fine or  
is watery  
Try blending for shorter period of time. Use the  
ICE CRUSH | PULSE function for better control.  
Food sticks to blade and jug  
Blender overloaded  
The mixture may be too thick. Try adding more  
liquid and/or using a slower speed for blending.  
This blender has a motor protection feature to  
protect against over heating and/or over current  
use. When activated OVERLOAD PROTECTION  
will flash on the LCD and the blender will  
be inoperable.  
If activated, turn the blender off by pressing the  
ON | OFF button on the control panel, switch of  
at the wall and unplug the blender. Wait a few  
minutes then re-plug and power ON the blender.  
If OVERLOAD PROTECTION is still flashing,  
repeat and leave the blender for at least 20-30  
minutes. Once OVERLOAD PROTECTION has  
disappeared from the screen the blender is ready  
to be used again.  
We recommend blending in smaller batches, or  
cutting ingredients into smaller pieces.  
 
13  
CArE & CLEANINg  
Jug and lid  
dishwasher  
In order to keep your jug clean and avoid  
food drying on the blades, jug and lid,  
follow the below steps as soon as possible  
after use:  
1. Rinse most of the ingredients off the  
jug and lid.  
2. Add 500ml of warm water and press  
the AUTO CLEAN button. If thick  
or sticky ingredients require extra  
cleaning power add a few drops of dish  
liquid detergent.  
3. Rinse the jug and lid again and/or wash  
separately in warm soapy water with a  
soft cloth or bottle brush.  
The blender jug and lid can be washed in  
the dishwasher on a standard wash cycle.  
Jug can be placed on the bottom shelf,  
however the lid and inner lid should be on  
the top shelf only.  
Stubborn food stains and odours  
Strong smelling foods such as garlic, fish  
and some vegetables such as carrots may  
leave an odour or stain on the blender jug  
and lid. To remove, soak blender jug and lid  
for 5 minutes in warm soapy water. Then  
wash with a mild detergent and warm water,  
rinse well and dry thoroughly. Store jug with  
the lid off.  
Motor base  
Storage  
To clean the motor base, wipe with a soft,  
damp cloth then dry thoroughly. Wipe any  
excess food particles from the power cord.  
Store your blender upright with the blender  
jug assembled on the motor base, or beside  
it. Do not place anything on top. To allow air  
to circulate, keep the lid off.  
Cleaning agents  
Do not use abrasive scouring pads or  
cleaners on either the motor base or the jug,  
as they may scratch the surface. Use only  
warm soapy water with a soft cloth.  
dry milling  
Please note that milling hard ingredients  
like spices, nuts, sugar, coffee, grains, etc  
will cause scratching and clouding to the  
inside surfaces of the jug.  
Note: This is a cosmetic result from milling  
these kinds of ingredients, and does not  
affect the performance of the jug.  
 
14  
rECIPES  
 
SMoothIE  
grEEN SMoothIE BLASt  
trIPLE grEEN SMoothIE  
Prep Time: 10 minutes  
Serves 4  
Prep Time: 10 minutes  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
150g green seedless grapes  
2 green apples, quartered, cored  
1 navel orange, peeled, halved  
1 green apple, quartered, cored  
1 small Lebanese cucumber, roughly chopped  
2 cups (50g) baby spinach leaves  
6 ice cubes  
250g pineapple, peeled, chopped  
½ cup (20g) firmly packed chopped kale leaves  
½ cup (20g) firmly packed baby spinach  
½ cup (20g) firmly packed halved baby cos  
lettuce leaves  
1 banana, halved  
1 L cups (330ml) chilled coconut water  
1 ½ cups (375ml) chilled coconut water  
MEthod  
MEthod  
1. Place ingredients into blender jug in the  
1. Place ingredients into blender jug in the  
order listed and secure lid.  
order listed and secure lid.  
2. Press GREEN SMOOTHIE. Process  
2. Press GREEN SMOOTHIE. Process  
until program finishes. Serve.  
until program finishes. Serve.  
troPICAL grEEN SMoothIE  
ZESty grEEN SMoothIE  
Prep Time: 10 minutes  
Serves 4  
Prep Time: 10 minutes  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
250g pineapple, peeled, roughly chopped  
1 ¼ cups (160g) frozen chopped mango  
2 tablespoons raw almonds  
1 ½ cups (60g) green kale leaves,  
roughly chopped  
1 cup (250ml) chilled coconut water  
4 ice cubes  
1 lime, peeled  
1 (200g) green or Corella pear, quartered, cored  
60g chopped green kale leaves  
1 small Lebanese cucumber, roughly chopped  
1 green kiwi fruit, peeled  
6 ice cubes  
1 ½ cups (375ml) chilled coconut water  
MEthod  
MEthod  
1. Place ingredients into blender jug in the  
1. Place ingredients into blender jug in the  
order listed and secure lid.  
order listed and secure lid.  
2. Press GREEN SMOOTHIE. Process  
2. Press GREEN SMOOTHIE. Process  
until program finishes. Serve.  
until program finishes. Serve.  
 
16  
SMoothIE  
BErry BLuSh SMoothIE  
BrEAKFASt oN thE go SMoothIE  
Prep Time: 5 minutes  
Serves 4  
Prep Time: 10 minutes  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
3 cups (350g) frozen mixed berries  
6 pitted dates, roughly chopped  
½ cup (65g) oat bran  
2 ripe bananas, roughly chopped  
2 tablespoons white chia seeds  
2 cups (500ml) chilled milk, almond or soy milk  
¼ cup (60ml) natural unsweetened yoghurt  
2 tablespoons agave syrup or honey  
500ml (2 cups) chilled milk, almond, rice or  
soy milk  
MEthod  
½ cup (125ml) Greek reduced fat natural yoghurt  
1 ½ tablespoons maple syrup or honey  
1. Place ingredients, into blender jug in the  
order listed and secure lid.  
2. Press SMOOTHIE. Process until  
MEthod  
program finishes. Serve.  
1. Place ingredients, into blender jug in the  
order listed and secure lid.  
2. Press SMOOTHIE. Process until  
program finishes. Serve.  
MANgo, vANILLA & ChIA  
SMoothIE  
Prep Time: 5 minutes  
Serves 4  
CooKIES N CrEAM ShAKE  
Prep Time: 5 minutes  
Serves 4  
INgrEdIENtS  
1
INgrEdIENtS  
3
cup (80ml) bought chocolate topping or syrup  
10 Oreo cookies, halved  
2 cups (500ml) chilled milk  
2 cups (260g) vanilla ice cream  
3 cups (350g) frozen chopped mango  
2
3  
cup (160ml) reduced fat vanilla yoghurt  
2 tablespoons white chia seeds  
2 cups (500ml) chilled milk  
MEthod  
MEthod  
1. Place 1 tablespoon of chocolate syrup  
into each glass. Roll glass to line edges  
with the syrup.  
1. Place ingredients into blender jug in the  
order listed and secure lid.  
2. Place cookies into blender jug and  
2. Press SMOOTHIE. Process until  
secure lid. Press PULSE. Pulse four times  
program finishes.  
or until roughly crushed. Transfer 1⁄  
cup  
cookie crumbs to a bowl.  
3
3. Pour into glasses and serve.  
3. Add milk and ice cream to blender jug.  
Secure lid. Press SMOOTHIE. Process  
until program finishes. Pour into  
prepared glasses. Sprinkle with reserved  
cookie crumbs.  
 
17  
Nut MILK rECIPES  
ALMoNd MILK  
Soy BEAN MILK  
Prep Time: 15 minutes  
Makes 1 Litre  
Prep Time: 10 minutes plus overnight  
soaking  
Makes 700ml  
INgrEdIENtS  
INgrEdIENtS  
2 cups (300g) raw almonds  
1 litre (4 cups) chilled purified water  
¾ cup (160g) organic dried soy beans  
1 litre (4 cups) chilled purified water  
Agave syrup or honey, to taste (optional)  
MEthod  
1. Place almonds and water into blender  
MEthod  
jug and secure lid.  
1. Place soybeans in a glass or ceramic  
bowl. Cover with cold water. Cover with  
plastic food wrap. Place in the fridge and  
for 8–10 hours, or overnight, to soak.  
Drain. Rinse with cold water. Discard  
any discoloured beans.  
2. Place 1 cup of the soaked soy beans  
in the blender with half the purified  
water. Dial to BLEND. Process for  
2 minutes. Place a nut milk bag in a  
large jug (or use a large piece of muslin  
or cheesecloth over a sieve over a large  
jug). Pour soybean mixture into the bag.  
Close bag and gently squeeze out the  
pulp to extract out as much liquid as  
you can. Discard the pulp. Repeat with  
the remaining soaked soy beans and  
purified water.  
2. Dial to MILL. Process for 2 minutes or  
until almost smooth.  
3. Place a nut milk bag (or line a sieve with  
a large piece of muslin or cheesecloth)  
over a large clean jug or bowl. Pour  
nut milk mixture into bag. Close bag.  
Squeeze the pulp in the bag to extract as  
much milk as you can. Remove bag and  
discard pulp.  
4. Store in a clean, airtight container in the  
fridge for up to 3 days.  
tIPS  
Nut milk bags can be bought  
from health food stores. Muslin or  
cheesecloth, can be bought from fabric  
or kitchen supply stores.  
3. Place soybean milk into a medium  
saucepan over medium heat. Bring to  
a gentle boil, reduce heat to low and  
simmer for 10–15 minutes, skimming  
any foam from the surface. Remove from  
heat. Allow to cool. Transfer to a clean,  
airtight container.  
If desired, sweeten the almond milk, to  
taste, with agave syrup or honey.  
4. Sweeten, if desired, to taste with agave  
syrup or honey. Place in the refrigerator  
for 2 hours or until well chilled. Store in  
the fridge for up to 3 days.  
 
18  
SouPS  
roAStEd toMAto & CAPSICuM  
SouP WIth SALSA vErdE  
Prep Time: 15 minutes  
Cooking Time: 55 minutes  
Serves 4  
INgrEdIENtS  
6 (550g) Roma tomatoes, halved  
1 red capsicum (315g), seeds removed,  
thickly sliced  
1 onion, cut into wedges  
3 cloves garlic  
2 tablespoons olive oil  
Salt and freshly ground black pepper, to taste  
3 drained anchovy fillets  
½ cup (15g) firmly packed fresh flat-leaf parsley  
1 tablespoon drained baby capers  
1 tablespoon fresh lemon juice  
2 ½ tablespoons olive oil  
2 cups (500ml) vegetable stock, at room  
temperature  
2 teaspoons tomato paste  
¼ cup (15g) fresh basil leaves  
MEthod  
1. Preheat oven to 200°C no fan (180°C  
with fan). Line a large baking tray with  
non-stick baking paper.  
2. Place tomatoes, capsicum, onion and  
garlic onto prepared tray. Drizzle with  
olive oil and season with salt and pepper.  
Toss to coat. Roast for 40–45 minutes,  
or until golden brown and softened.  
Set aside to cool for 5 minutes.  
4. Using tongs transfer roasted vegetables  
to blender jug. Add stock and tomato  
paste and secure lid. Press SOUP.  
Process for the entire program until  
smooth and hot.  
5. Add basil. Season to taste with salt and  
pepper and secure lid. Dial to PUREE.  
Process for 30 seconds.  
6. Divide soup among serving bowls.  
3. Meanwhile place anchovy fillets, parsley,  
capers, lemon juice and oil into blender  
jug and secure lid. Dial to CHOP.  
Drizzle salsa verde over soup. Serve.  
Process for 30–40 seconds or until  
combined. Transfer to a bowl and set  
aside. Rinse and clean blender jug.  
 
19  
SouPS  
PEA & MINt SouP  
thAI SPICEd ButtErNut  
PuMPKIN SouP  
Prep Time: 10 minutes  
Cooking Time: 25 minutes  
Serves 4  
Prep Time: 10 minutes  
Cooking Time: 10 minutes  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
1 tablespoon organic coconut oil  
3 cups (420g) frozen green peas  
2 green onions, coarsely chopped  
2 cups (500ml) vegetable stock, at room  
temperature  
5 tablespoons Thai Red Curry Paste (see page 20)  
or 2–3 tablespoons store bought paste  
Salt and freshly ground black pepper, to taste  
¾ cup (15g) fresh mint leaves  
Greek style natural yoghurt, to garnish  
Extra fresh mint leaves, to garnish  
1.5kg butternut pumpkin, peeled, seeded,  
cut into 4cm pieces  
4 cups (1 litre) chicken stock, at room temperature  
400ml can coconut milk  
1 tablespoon fish sauce, or more to taste  
MEthod  
Fresh coriander leaves and thinly sliced red chilli,  
to garnish  
Lime wedges, to serve  
1. Place peas in a large heatproof bowl.  
Cover with boiling water. Stand for  
5 minutes. Drain.  
MEthod  
2. Add peas, onion and stock into blender  
jug and secure lid. Press SOUP. Process  
until program finishes.  
3. Add mint leaves. Season to taste with  
salt and pepper and secure lid. Dial to  
PUREE. Process for 30 seconds or  
until combined.  
4. Divide among serving bowls. Garnish  
with a dollop of yoghurt and extra  
mint leaves.  
1. Heat coconut oil in a large saucepan over  
medium heat. Add curry paste and cook,  
stirring, for 2–3 minutes or until fragrant.  
2. Add pumpkin and stock. Increase heat to  
high and bring to the boil. Reduce heat  
to medium low. Simmer for 20 minutes  
or until pumpkin is tender. Set aside  
and allow to cool until there is no steam  
coming from soup.  
3. Reserve ½ cup (125ml) coconut milk and  
set aside. Add remaining coconut milk  
to the pumpkin mixture. Transfer a third  
of pumpkin mixture into blender jug and  
secure lid. Dial to BLEND. Process for  
10–15 seconds or until smooth. Return  
mixture back to saucepan. Repeat with  
remaining pumpkin mixture.  
4. Heat pumpkin soup, stirring, over  
medium low heat until hot. Add fish  
sauce and stir until combined. If needs  
additional seasoning increase fish sauce  
by 1–2 teaspoons.  
5. Divide among serving bowls. Drizzle  
with reserved coconut milk. Garnish with  
coriander leaves and chilli. Serve with  
lime wedges.  
 
20  
PAStES, Nut ButtErS ANd SPICE BLENdS  
roAStEd ALMoNd ButtEr  
thAI rEd Curry PAStE  
Prep Time: 5 minutes  
Cook Time: 10 minutes  
Makes 2 cups  
Prep Time: 10 min plus 15 min to soak  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
3 cups (450g) raw almonds  
2 tablespoons rice bran oil or macadamia oil  
20 dried long red chillies, seeds removed  
4cm piece galangal, peeled, thinly sliced  
2 lemongrass stems, trimmed, roughly chopped  
12–14 coriander roots, scraped clean  
10 fresh kaffir lime leaves, stems removed,  
thinly shredded  
4 Asian or red shallots, roughly chopped  
12 cloves garlic  
2 teaspoons salt  
MEthod  
1. Preheat oven to 200°C no fan (180°C  
with fan).  
2. Place almonds on a baking tray. Bake for  
8–10 minutes or until lightly roasted. Set  
aside to cool for 10 minutes.  
3. Place nuts and oil into blender jug and  
secure lid. Dial to MILL. Process for  
1 minute, or until mixture is almost  
smooth. Use scraper to move ingredients  
and keep them circulating into blades.  
1 teaspoon roasted shrimp paste (belacan)  
4 tablespoons rice bran oil or vegetable oil  
MEthod  
1. Place chillies in a heatproof bowl.  
Cover with boiling water and soak  
for approximately 15 minutes or until  
softened. Drain.  
2. Place soaked chillies and remaining  
ingredients into blender jug and secure  
lid. Dial to BLEND. Process for 1 minute,  
or until mixture is almost smooth. Use  
scraper to move ingredients and keep  
them circulating into blades.  
4. Dial to BLEND. Process for a further  
10–15 seconds or until smooth and  
creamy.  
5. Transfer to a clean, airtight container or  
jar. Refrigerate for up to 2 weeks.  
3. Dial to BLEND. Process for a further 1  
minute (again using scraper), or until  
mixture forms a paste.  
4. Transfer curry paste to a clean, sterilised  
glass jar. Paste can be stored in  
refrigerator, with a little extra oil over  
the top, for 1 week or frozen for up to  
1 month.  
tIPS  
Roasted shrimp paste can be  
bought from the Asian aisle of your  
supermarket.  
If you can’t get roasted shrimp paste  
use unroasted shrimp paste. Wrap the  
shrimp paste in a piece of aluminium  
foil. Cook in a preheated hot oven-grill  
for 1–2 minutes each side.  
 
21  
PAStES, Nut ButtErS ANd SPICE BLENdS  
MoroCCAN SPICE BLENd  
MoroCCAN ChICKEN SKEWErS  
Prep Time: 5 minutes  
Prep Time: 10 minutes  
Cooking Time: 15 minutes  
Serves 4  
Makes: 2⁄  
cup  
3
INgrEdIENtS  
INgrEdIENtS  
12 cardamom pods  
3 tablespoons cumin seeds  
2 tablespoons coriander seeds  
2 cinnamon sticks, halved  
2 teaspoons fennel seeds  
600g chicken tenderloins  
1 ½ tablespoons Moroccan spice blend  
Salt and freshly ground pepper, to taste  
12 x 16cm bamboo skewers  
½ teaspoon whole black peppercorns  
½ teaspoon whole allspice berries  
2 teaspoons paprika  
1 tablespoon rice bran oil or vegetable oil  
Greek natural yoghurt, to serve  
Lemon wedges, to serve  
1 ½ teaspoons ground turmeric  
MEthod  
MEthod  
1. Place chicken in a bowl. Sprinkle over  
spice blend and toss to coat. Season  
with salt and pepper. Thread chicken  
onto skewers.  
1. Lightly crush cardamom pods with the  
flat side of a knife to remove seeds.  
Discard pods and reserve the seeds.  
2. Heat oil in a large frying pan over  
medium high heat. Cook chicken, in  
batches, for 2 minutes each side or until  
browned and cooked through. Serve with  
yoghurt and lemon wedges.  
2. Place cardamom seeds, cumin, coriander,  
cinnamon, fennel, peppercorns and  
allspice into blender jug and secure lid.  
Dial to MILL. Process for 1 minute  
or until finely ground. Transfer spice  
mixture to a bowl.  
3. Add paprika and turmeric. Stir until  
combined. Transfer to a clean, dry  
airtight container. Store in a cool dry  
place for up to 3 months.  
tIPS  
Sprinkle over your favourite lamb, beef,  
poultry or vegetables and then pan-fry,  
barbecue or roast.  
Add a little to casseroles, stews or soups.  
As a guide use 1 tablespoon spice blend  
to 500g meat, poultry or vegetables.  
 
22  
BAKINg  
BErry, PEAr ANd oAt MuFFINS  
Prep Time: 15 minutes  
Cooking Time: 20 minutes  
Makes 12  
INgrEdIENtS  
1 cup (200g) whole wheat grains  
1 cup (100g) rolled oats  
2 teaspoons baking powder  
¼ teaspoon salt  
½ cup (110g) firmly packed brown sugar  
½ cup (125ml) orange juice  
125g organic coconut oil, melted  
1 egg  
1 ripe pear, cut into 1.5cm pieces  
1 ½ cups (225g) frozen raspberries or blueberries  
MEthod  
1. Preheat oven to 180°C no fan (160°C  
with fan). Line a 12 hole ½ cup capacity  
muffin pan with paper cases.  
2. Place wheat grains into blender jug and  
secure lid. Dial to MILL.  
5. Add remaining oat mixture and secure  
lid. Press PAUSE again to restart.  
Allow to pulse 5 or 6 times or until just  
combined (note you will still see a few  
flour spots).  
Process for 1 minute. Press PAUSE.  
Add oats and secure lid. Press PAUSE  
again to restart. Process for 1 minute.  
Transfer mixture to a bowl. Add baking  
powder, salt, and brown sugar. Stir  
until combined.  
6. Transfer mixture to a large bowl.  
Gently fold in pear and berries until  
just combined. Divide mixture among  
prepared muffin cases. Bake for  
20 minutes or until golden brown and  
a skewer inserted in the centre comes  
out clean.  
3. Place juice, coconut oil, and egg into  
blender jug and secure lid.  
tIP  
Press PULSE. Allow to pulse three  
times or until just combined, then  
press PAUSE.  
Wheat grains can be purchased from  
health food stores.  
4. Add half the oat mixture and secure lid.  
Press PAUSE again to restart. Allow to  
pulse two times or until just moistened,  
then press PAUSE.  
 
23  
BAKINg  
CoCoNut SPELt BrEAd  
Prep Time: 15 minutes  
Cooking Time: 60 minutes  
Serves 8  
INgrEdIENtS  
300g spelt grain  
¾ cup (110g) blanched almonds  
4 teaspoons baking powder  
2 teaspoons mixed spice  
¾ cup (170g) caster sugar  
150g shredded coconut, plus 1 tablespoon extra  
2 eggs  
75g organic coconut oil, melted  
300ml reduced fat milk, soy or almond milk  
Butter, to serve  
MEthod  
1. Preheat oven to 180°C no fan (160°C  
with fan). Grease and line base of a  
21 x 10cm loaf pan.  
2. Place spelt into blender jug and secure  
lid. Dial to MILL. Process for 1 minute or  
until finely ground. Transfer to a bowl.  
5. Add spelt flour mixture and secure lid.  
Press PAUSE again to restart. Pulse for  
six or seven times or until just mixed.  
Transfer to a bowl. Stir in coconut.  
Spoon into prepared pan. Sprinkle with  
extra coconut.  
6. Bake for 55–60 minutes or until golden  
brown and a skewer inserted in the  
centre comes out clean. Stand in pan  
for 5 minutes. Turn out and transfer to a  
wire rack to cool slightly.  
3. Place almonds into blender jug and  
secure lid. Dial to MILL. Process for  
1 minute or until ground. Add to spelt  
flour with the baking powder, mixed  
spice and sugar. Stir to combine.  
7. Cut into thick slices and serve slightly  
warm spread with a little butter.  
Alternatively allow bread to cool  
completely then cut into slices and toast  
until golden.  
4. Place eggs, coconut oil and milk into  
blender jug and secure lid. Press  
PULSE. Pulse for four times or until just  
combined. Press PAUSE.  
 
24  
CoCKtAILS  
PEACh & LIME CruSh  
SugAr SyruP  
Prep Time: 10 minutes  
Serves 4  
6 standard drinks  
Prep Time: 5 minutes  
Cooking Time: 10 minutes  
Makes approx 375ml  
INgrEdIENtS  
INgrEdIENtS  
4 fresh yellow peaches (900g), quartered,  
stones removed  
10 ice cubes  
1 cup (220g) white sugar  
1 cup (250ml) water  
MEthod  
2 limes (170g), peeled, halved, seeds removed  
180ml white rum  
1. Place sugar and water into a heavy base  
saucepan. Cook, stirring, over a very low  
heat until sugar has dissolved.  
¼ cup (55g) raw caster sugar  
Lime slices, to garnish  
2. Bring to the boil then reduce heat and  
MEthod  
simmer mixture for 5 minutes.  
1. Place peaches, ice cubes and limes into  
blender jug and secure lid. Press GREEN  
SMOOTHIE and process for 10 seconds.  
Press PAUSE, add rum and sugar and  
secure lid. Press PAUSE to restart the  
SMOOTHIE program and process until  
program finishes.  
3. Remove from heat and allow to cool  
completely. Store in an airtight container  
in the refrigerator.  
2. Pour into chilled glasses. Garnish with  
lime slices.  
MArgArItA  
Prep Time: 5 minutes  
Serves 4  
CItruS & CrANBErry vodKA  
SPrItZEr  
Prep Time: 10 minutes  
Serves 4  
4 standard drinks  
3 standard drinks  
INgrEdIENtS  
INgrEdIENtS  
60ml tequila  
60ml Cointreau or triple sec liqueur  
1 ruby red grapefruit (400g), peeled, quartered,  
seeds removed  
1
3
cup (80ml) lime or lemon juice  
2 oranges (400g), peeled, halved, seeds removed  
1 cup (250ml) chilled cranberry fruit juice drink  
90ml vodka  
¼ cup (60ml) sugar syrup  
12 ice cubes  
MEthod  
¼ cup (55g) caster sugar  
6 ice cubes  
1. Place ingredients into blender jug in the  
order listed and secure lid.  
MEthod  
2. Press ICE CRUSH. Process until well  
combined and ice is crushed. Serve in  
salt rimmed glasses.  
1. Place ingredients into blender jug in  
the order listed and secure lid. Dial to  
BLEND. Process for 20–30 seconds or  
until combined.  
2. Pour into chilled glasses. Serve.  
 
25  
FroZEN dESSErtS  
ChoCoLAtE hAZELNut FrEEZE  
CoCoNut, MANgo gELAto  
Prep Time: 5 minutes  
Serves 4  
Prep Time: 10 minutes  
Serves 4  
INgrEdIENtS  
INgrEdIENtS  
2
3  
3
cup (160ml) thickened cream  
cup (220g) chocolate hazelnut spread  
1 lime, peeled, halved, seeds removed  
½ cup (125ml) chilled coconut milk  
½ cup (150g) sweetened condensed milk  
600g frozen mango pieces  
2
1 frozen banana, halved  
3 cups (348g) ice cubes  
20g ( ¼ cup) toasted shredded coconut  
(optional)  
MEthod  
1. Place ingredients in the blender jug  
container in the order listed and secure  
lid. Press FROZEN DESSERT. Process  
until smooth, using frozen dessert wand  
to press ingredients into blades.  
2. Serve immediately or transfer to a  
freezer safe airtight container and freeze  
for up to 1 month.  
MEthod  
1. Place ingredients in the blender jug  
container in the order listed and secure  
lid. Press FROZEN DESSERT. Process  
until smooth, using frozen dessert wand  
to press ingredients into blades.  
2. Serve immediately or transfer to a  
freezer safe airtight container and  
freeze for up to 1 month.  
LEMoN SorBEt  
Prep Time: 5 minutes  
Serves 4–6  
INgrEdIENtS  
2 lemons (375g), peeled, quartered,  
seeds removed  
WAtErMELoN ANd MINt SorBEt  
Prep Time: 10 minutes  
Serves 4  
1 teaspoon finely grated lemon rind  
1
3
cup (75g) caster sugar  
INgrEdIENtS  
250g chilled seedless watermelon,  
roughly chopped  
4 cups (520g) ice cubes  
MEthod  
300g frozen strawberries  
2 limes, peeled, halved, seeds removed  
¼ cup (60g) caster sugar  
1. Place ingredients into blender jug in  
the order listed and secure lid.  
½ cup (10g) packed fresh mint leaves  
2. Press FROZEN DESSERT. Process until  
smooth, using frozen dessert wand to  
press ingredients into blades.  
MEthod  
1. Place ingredients into blender jug in  
3. Serve immediately or transfer to a  
freezer safe airtight container and  
freeze for up to 1 month.  
the order listed and secure lid.  
2. Press FROZEN DESSERT. Process until  
smooth, using frozen dessert wand to  
press ingredients into blades.  
3. Serve immediately or transfer to a  
freezer safe airtight container and  
freeze for up to 1 month.  
tIP  
Swap one of the lemons for a lime. Swap  
lemons for oranges and reduce sugar to  
2 tablespoons (35g).  
 
26  
dESSErtS  
BAKEd BLuEBErry ANd  
LEMoN ChEESECAKE  
Prep: 20 minutes  
Cook Time: 1 ½ hours  
Serves 10  
INgrEdIENtS  
250g packet plain sweet biscuits  
125g unsalted butter, melted  
300ml carton sour cream  
1 cup (220g) caster sugar  
½ teaspoon vanilla extract  
1 tablespoon finely grated lemon rind  
4 eggs  
750g cream cheese, at room temperature,  
cut into cubes  
125g punnet fresh blueberries  
MEthod  
1. Preheat oven to 160°C no fan. Line the  
base of a 23cm (base measurement)  
spring-form pan with non-stick  
baking paper.  
4. Press PAUSE. Add half of the cream  
cheese, secure lid. Press PAUSE to  
restart PUREE function. Process for  
20 seconds or until mixture is smooth.  
2. Place biscuits into blender jug and  
secure lid. Press PULSE. Process until  
biscuits are finely crushed. Transfer to  
a bowl. Add melted butter and mix well.  
Use a straight-sided glass to spread and  
press the biscuit mixture firmly over the  
base and sides of pan, leaving 1cm at the  
top of the pan. Refrigerate 10 minutes.  
3. Meanwhile place sour cream, sugar,  
vanilla and lemon rind, eggs into the  
blender jug and secure lid. Dial to  
PUREE. Process for 10 seconds or until  
just combined.  
5. Press PAUSE. Add remaining cream  
cheese, secure lid. Press PAUSE to  
restart PUREE function. Process for  
20 seconds or until mixture is smooth.  
Do not overmix.  
6. Pour the cream cheese mixture into the  
base. Place the pan on a baking tray and  
bake for 1 ¼–1 ½ hours or until just set  
in the centre. Turn oven off. Leave the  
cheesecake in oven, with the door ajar,  
for 2 hours or until cooled completely  
(this will prevent cheesecake from  
cracking). Refrigerate until well chilled.  
 
27  
Breville Customer Service Centre  
Australian Customers  
Mail: PO Box 22  
New Zealand Customers  
Mail: Private Bag 94411  
Botany Manukau 2163  
Botany NSW 2019  
AUSTRALIA  
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  
www.breville.com.nz  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2013.  
Due to continued product improvement, the products illustrated/photographed  
in this book may vary slightly from the actual product.  
BBL910 Issue – B13  
 

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