BrevilleメーカーBFP400の使用説明書/サービス説明書
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www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2010 . Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product.
BFP400 the K itchen W izz™ Instruction Booklet.
C ONGRA TULA TIONS on the p urch ase of y our n ew Bre ville K itch en Wiz z™.
3 CONTENT S 4 Bre ville recomm ends safet y first 7 Kn ow y our Br ev ill e Kitc hen W iz z™ 12 Befor e first use 14 Operating your Br eville K itch en Wi zz™ 16 Basic food pr ocessing technique.
4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions.
5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 • Ca re should b e tak en when remov ing the fo od from t he proce ssing b owl by ens ur ing the motor a nd the pro cessi ng blade or d isc, h ave completely s t oppe d before d isa ssembl ing.
6 BREVILLE RE CO MMENDS SAFE TY FIRST IM POR T ANT S AFE GU A RD S F OR AL L E LE C TRI C AL AP PLI AN CE S • Ful ly unw ind the p ower cord b efore use . • Do not let t he power c ord hand o ver the e dge of a bench or t able, touch hot su rfac es or become k nott ed.
KNO W y our Br eville K it chen W izz™.
8 KNO W YOUR BREVILLE KIT CHEN WIZZ™ B D E C F A. Automatic S afety Locking Sy stem - prev ents food proc essor from operating un less the bowl and lid ar e correct ly engaged on th e motor b ase B. 2. 0L Processin g bowl C. Processing Bo wl Lid D .
9 KNO W YOUR BREVILLE KIT CHEN WIZZ™ H. Slicing Di sc I. Chipping Disc J . Shreddin g Disc K. Disc H older L. Stainless Steel pr ocessing bla de M. Processin g blade pr otectiv e stora ge cov er N . Dough blade O . Whisk P . Spindle – s upports processin g blade , dough hook and di sc holder Q.
BEF ORE FIRS T U SE of y our Br eville K it chen W izz™.
11 BEF ORE FIRST USE PREP ARING THE F OOD PROCESSOR F OR USE Remo ve and safel y disc ard all p acka ging materia ls and pr omotiona l label s from y our Bre ville K itch en Wizz™. W as h the food processor bo wl, lid and other atta chments in warm so apy w ater using a mild detergent.
12 BEF ORE FIRST USE ASSEMBLING THE S T AINLESS S TEEL SLICING/ SHREDDING/ CHIPPING DISCS 1. C arefully select th e desired disc to be used (s licing , shredding or chippin g). 2. Slide the bl ade (sharp side fa cing up) into the side groo ves of disc holder .
13 BEF ORE FIRST USE A TT ACHING THE LID Attach th e lid by placing it on the processin g bowl ens uring the symbol on the lid is a ligned with the symbol on the bowl. T o lock the lid in pl ace , hold the f eed chute and turn the lid c ounter clockwise s o the symbol on the lid a ligns with the sym bol on the han dle.
OPERA TING y our Br eville K it chen W izz™.
15 OPERA TING OPERA TING YOUR BRE VILLE KITCHEN WIZ Z™ T o comm ence pr ocessing , ins ert the power plug into a power o utlet and switch on. Select a speed on th e Speed Selection Di al by turning clockwi se one notch for low speed or two notch es for high speed.
B A SIC F OOD P R O C E S S I N G T E C H N I Q U E S with y our Br eville K it chen W izz™.
17 BA SIC F OOD PROCESSING TECHNIQUE S CHOPPING WITH THE PROCESSING BLADE RA W V E GE T AB LES , F RUI T S, C OOKE D M EA T S Cut in gredients into appr oximately 2.5cm c ubes. Use the PUL SE button for r oughly chopped te xture. U se high-range speed f or finely chopped textur e.
18 BA SIC F OOD PROCESSING TECHNIQUE S PUREEING WITH THE PROCESSING BLADE COOKED SOUPS, SA UCES Place c ooked soft soup / sauc e mixture into food pr ocessor bowl. Process on high speed until sm ooth. If making a creamed s oup , add milk or cre am though f ood chute whilst motor i s running .
19 BA SIC F OOD PROCESSING TECHNIQUE S KNEADING WITH THE DOUGH BLADE P ASTR Y , SC ONE DOUGH Place flo ur and chilled, cubed b utter into the food processor bowl. Pr ocess using PULSE button or low-ran ge speed until butter is a bsorbed by the flour .
20 BA SIC F OOD PROCESSING TECHNIQUE S PUREEING WITH THE PROCESSING BLADE SOFT FRUIT & VEGE TABLE S TOM AT O, CUC UMBER, KIWI FRUIT , BANANA Prepar e soft fruit or vegeta bles by wa shing or peelin g , and coring or seedin g (if necessary).
21 BA SIC F OOD PROCESSING TECHNIQUE S WH ISK ING WI TH TH E W HIS K A TT A CHM ENT EGG WHITE S Ensure th e processing bowl, whis k and spindle ar e completely clean, dry and fr ee from any fat r esidue. A dd 6 egg whites and a pinch of salt to th e food proc essor bowl, Proc ess on L O W for 1 minute or until eggs ar e foam y.
F OOD PROCE SSING TIPS for y our Br e ville K itch en Wiz z™.
23 F OOD PROCESSING TIPS Do not fill the f ood processor bowl abo ve 2L liquid lev el. T o a void ov er -proc essing wh en coarsel y chopping f ood, frequently check consi stency . U se the spatul a to scrape down the sides of bowl to en sure an e ven texture .
C ARE & CLEANING y our Br eville K it chen W izz™.
25 CARE & CLE ANING Wh en y ou h av e fini she d p ro ce ssi ng en sur e th e S peed Se lec tio n D ia l is tu rn ed to th e Off po sit ion , t he a ppl ia nce is s wit ch ed off at th e p ow er outl et an d the po wer c ord is un pl ugged .
26 CARE & CLE ANING ST ORAGE Store y our food pr ocessor on the kitchen bench or in an ac cessible c upboard. All of the pieces of th e food proc essor can be stored in the bow l. Plac e the whis k into position on the spin dle. Then in sert the remainin g discs, the do ugh hook, processing blade (with pr otectiv e cov er) ov er the whisk.
27.
RE CIPE S.
29 APPETISERS , ENTRÉES AND SOUPS HOMM OUS Ma kes approxi mately 1½ cups INGREDIENTS 425g can chick peas, w ell drained 2 clov es garlic, peeled 2 tablespoons to asted sesame seeds 2 tablespoons cr eam 2 tablespoons lem on juice 1 tablespoon peanut b utter (see page 18) 1 teas poon cumin METHOD 1.
30 APPETISERS , ENTRÉES AND SOUPS ANTIP AS TO Ma kes 4 -6 s er ves INGREDIENTS 2 bocconcini ch eeses 125g Parmes an cheese 250g Csbai s alami 2 firm Roma tomat oes 1 firm pear Oliv es Marinated artichok es Marinated char-grilled vegeta bles (capsicum, zucchini, eggpl ant) Basil lea ves Oliv e oil Balsamic vineg ar METHOD 1.
31 APPETISERS , ENTRÉES AND SOUPS 5. Bring a l arge saucepan of w ater to the boil. When boiling ra pidly , drop in the gnoc chi, then reduc e the he at and simmer until the gn occhi rise to th e surfac e, appr oximately 2-3 minutes. U se a slotted spoon to lift th e gnocchi out of the water an d drain.
32 APPETISERS , ENTRÉES AND SOUPS PEA AND HAM SOUP Ma kes approxi mately 2 l itres INGREDIENTS 500g packet gr een split peas 1 onion, peeled and quartered 2 carrots, peeled, trimmed an d sliced 1 parsnip , peeled 1 tablespoon oli ve oil 1 ham bone (a pproxim ately 1kg) 8 cups/2 litres w ater METHOD 1.
33 APPETISERS , ENTRÉES AND SOUPS T ANGY T OMA TO SOUP Ma kes approxi mately 1½ litr es INGREDIENTS 1kg Roma tom atoes, halved 2 Spanis h onions, peeled and quartered 2 clov es garlic, peeled ½ cup.
34 FISH, CHICKEN AND MEA T SMOKED FISH TERRINE Ma kes 4 -6 s er ves INGREDIENTS 500g smoked fis h 2 ba y lea ves 2 teas poons pepperc orns 3 slices lemon 1 Spanis h onion, peeled and quartered 1 piec.
35 FISH, CHICKEN AND MEA T PEANUT S A T A Y MEA TBALLS Ma kes 30 s er ves INGREDIENTS 3 slices stale br ead, crust remo ved 500g chicken or pork fillet, cubed 1 onion, peeled and quartered ½ cup she.
36 FISH, CHICKEN AND MEA T BEEF BURGERS Ma kes 4 ser ve s INGREDIENTS 750g topside stea k, cubed 1 onion, peeled and quartered 1 clov e garlic, peeled 4 sprigs par sley 4 slices br ead, crust r emov e.
37 VEGE T ABLE, SALADS AND A CCO MP ANIMENTS HERBED BREAD S TUFFING Ma kes 16 ser ve s INGREDIENTS 125g button mushr ooms 1 Spanis h onion, peeled and quartered 2 sticks celery , roughly ch opped 100g.
38 VEGE T ABLE, SALADS AND A CCO MP ANIMENTS CREAMED SPINA CH Ma kes 4 ser ve s INGREDIENTS 1 bunch spin ach lea ves, torn into pieces ¼ cup light sour cr eam ¼ teas poon groun d nutmeg Salt an d pepper , optional METHOD 1. Steam spin ach leav es until just softened.
39 VEGE T ABLE, SALADS AND A CCO MP ANIMENTS COLE SLA W Ma kes 4 -6 s er ves INGREDIENTS 300g white cabb age, cut in w edges 300g purple cabb age, c ut in wedges 2 carrots, peeled 1 Spanis h onion, pe.
40 VEGE T ABLE, SALADS AND A CCO MP ANIMENTS QUICK BEARNAISE S A UCE Ma kes approxi mately 4 c ups INGREDIENTS 4 x 60g eggs ¼ cup tarragon or h erbed vinegar 250g butter METHOD 3. Assemble the Kitchen Wizz™ F ood Processor usin g the processing bla de.
41 VEGE T ABLE, SALADS AND A CCO MP ANIMENTS PEANUT S A T A Y SA UCE Ma kes approxi mately 1½ cups INGREDIENTS ½ cup peanut butt er ( p age 18) ½ cup coconut milk 1 ⁄ 3 cup lemon juice 2 teas poons light soy s auce 2 teas poons brown s ugar METHOD 1.
42 SWEE T TREA TS APPLE T ART Ma kes 4 -6 s er ves INGREDIENTS 1 quantity Rich S weet Sh ortcrust Pa stry (pag e 4 3) 1kg Golden Delicious apples, peeled an d cored 2 tablespoons lem on juice ¼ cup caster s ugar ½ teas poon groun d cinnamon 1 tablespoon milk, for brus hing 1 tablespoon ca ster sugar , extra METHOD 1.
43 SWEE T TREA TS 7 . Plac e 1 tablespoon of fruit min ce mixture into ea ch of the pie bases, co ver with pastry tops, crim p the edges, brush lightly with eg g white and light ly dust with caster s ugar . Cut a cross in th e top of each pie top with ti p of a sharp knife.
44 SWEE T TREA TS ANZAC BISC UITS Ma kes 50 s er ves INGREDIENTS 125g butter 1 tablespoon golden syrup 2 tablespoons boilin g water 2 teas poons bicarbonat e of soda 1 cup rolled oats ¾ cup desiccated c oconut 1 cup /150g plain flour 1 cup caster s ugar ¼ teas poon salt METHOD 1.
45 SWEE T TREA TS CHILLED LEMON CHEESE CAKE WITH RASPBERR Y PUREE Ma kes 6 ser ve s INGREDIENTS 250g pkt plain sweet bisc uits 125g butter , melted 250g cream ch eese, cu bed and softened 400g can swe.
46 SWEE T TREA TS BRO WNIES Ma kes 24 s er ves INGREDIENTS 90g butter 125g dark cooking ch ocolate , chopped 2 x 60g eggs, light ly beaten ¾ cup caster s ugar 1 teas poon vanilla ess ence ¾ cup /112g plain flour ¼ teas poon baking po wder 100g walnut pieces METHOD 1.
47 SWEE T TREA TS BUTTERC AKE Ma kes 8 - 1 2 ser ves INGREDIENTS 125g butter , softened ¼ cup caster s ugar 1 teas poon vanilla ess ence 2 x 60g eggs ½ cup /125ml cup milk 2 cups/300g self-rai sing flour METHOD 1. Assemble th e K itch en Wizz™ F ood Processor usin g the processing bla de.
48 SWEE T TREA TS HOT CRO SS BUNS Ma kes 1 2 INGREDIENTS 3 cups/ 450g plain or brea d flour ¼ cup brown s ugar 2 teas poons instant acti ve dried yea st 1 teas poon groun d cinnamon ¾ teas poon sal.
49 NOTE S.
デバイスBreville BFP400の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Breville BFP400をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはBreville BFP400の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Breville BFP400の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Breville BFP400で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Breville BFP400を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はBreville BFP400の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Breville BFP400に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちBreville BFP400デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
