BrevilleメーカーBFP800の使用説明書/サービス説明書
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BFP800 the K itchen W izz Pr o ™ Instruction Booklet.
C ONGRA TULA TIONS on the p urcha se of y our ne w Bre ville K it chen Wi zz Pro™.
3 CONTENT S 4 Bre ville recommen ds safet y first 7 Know y our Bre ville K itch en Wiz z Pro™ 10 Assemblin g your Br eville K itch en Wiz z Pro™ 15 Basic proc essing techniques – Pureeing with .
4 BREVILLE RE COM MENDS S AFETY FIRS T At Bre ville we are v ery safety c onscious. W e design and m anufacture con sumer products with the saf ety of yo u, our val ued customer , forem ost in mind. In addition we a sk that y ou exer cise a degree of car e when using any electric al applian ce and adher e to the followin g preca utions.
5 BREVILLE RE COM MENDS S AFETY FIRS T 5 • Do not proc ess cheese in this product. U se a hand h eld cheese grater for grating cheese . Processing ch eese in this applian ce will cause d amage to plastic parts and will v oid your w arranty . • Pleas e do not crush ICE in the l arge or small pr ocessing bowls.
6 BREVILLE RE COM MENDS S AFETY FIRS T IM PO R T AN T SA FE GU ARD S F OR AL L ELE C TR IC AL APP LI AN CE S • U nwind the po wer cord fully bef ore use. • Do not let the pow er cord hang o ver the edge of a table , counter , touch hot surfac es or become knotted.
KNO W y our Bre ville K itchen W izz Pr o™.
8 KNO W Y OUR BREVILLE KITCHEN WIZ Z PRO™ A E C D F K J G I H L M N Q S W V T U O Q P R B.
9 KNO W Y OUR BREVILLE KITCHEN WIZ Z PRO™ A. Small f ood pusher F or impro ved proc essing control of sma ller ingredients. It a lso doubles as a m easurin g cup for a dding/ mea suring ingredients. The food pr ocessor will run continually whether th e small pus her is in or out.
A SSEMBLING y our Bre ville K itchen W izz Pr o™.
11 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ BEF ORE FIRST U SE Before usin g your Br eville food pr ocessor , become famili ar with all the parts. Rem ov e all pa ckaging materi als and pr omotional label s, being careful wh en handling the processin g blades and dis cs as they ar e very sharp .
12 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ 5. Plac e the processing lid onto th e processin g bowl so the feed chute i s slight ly right of the bowl han dle and the arrow gra phics are aligned .
13 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ 10 . At the en d of processing , alwa ys wait until the bl ades or discs ha ve stopped spinning bef ore unlocking and rem oving the lid.
14 ASSEMBLING Y OUR BREVILLE KITCHEN WIZZ PRO™ O VERLO AD PROTE CTION S Y STEM If the motor o verloa ds, the food pr ocessor will go to ST ANDBY mode an d OVERL OAD icon in the L CD starts to flash. The f ood processor c an still be switched off by pressing th e POWER/ OFF button.
B A SIC F OOD PROCE SSING TE CHNIQUE S for y our Bre ville K itch en Wi zz Pro™.
16 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES The food pr ocessor can proc ess food in a variet y of wa ys depending on which bl ade or disc y ou choose. CHOPPING WITH THE QU AD ‰ PROCESSING BLADE The quad bl ade chops raw an d cooked food to the c onsistenc y required, from coarsel y chopped to minced.
17 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE Hea vy loads of m eat ma y stall the motor . This is in dicated by the bla de turning slow ly and the meat on ly movin g slowly aro und the bowl and not proc essing . If this occurs r emov e the me at and process in two bat ches.
18 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE If chopping fruit to a dd to cake batt er, process th e fruit before makin g the batter , adding a litt le flour from reci pe quantity to pr event fruit sticking to quad blade .
19 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Whole biscuits Biscuit crumbs Cak e crumbs C ut cake into sma ll pieces, mea sure quantity and pla ce into processing bo wl. Process no more th an 4 cups at a time using the PUL SE button at 1–2 secon d interval s until crumbed to desired con sistency .
20 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Peanut b utter Process s helled peanuts, no m ore than 4 cups at a time , using the ST ART /P AU SE button until pur eed to desired consisten cy . Note: mixture will f orm into a ball. NOTE 2 cups peanuts will yield appro ximately 1 cup peanut b utter .
21 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Quad blade Quick-mix cakes an d batters U se this meth od for melt ‘n’ mix ca kes, pack et cakes and cr epe batters. Plac e all ingr edients (starting with the liquid ingredients ) into the processing bo wl ensurin g not to exceed M AX liquid le vel.
22 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES NOTE Emulsifying dis c is not dish wash er safe . Please do not pla ce in the dish wash er. W ash by hand. Egg whites Egg white f oam NOTE When using the emul sifying disc plea se insert disc and s pindle on to the food pr ocess and befor e adding ingr edients.
23 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Brea d dough Insert the do ugh blade into the bow l. Us e instant acti ve dry y east and in clude with the dry ingr edients in the processing bo wl. Add 3 c ups / 450g , add softened, c ubed butter and pr ocess using the S T ART /P AU SE button until the b utter is absorbed into the flour .
24 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES SLICING, WITH ADJU ST ABLE SLICING DISC The adjusta ble slicer disc s lices raw fruit and v egetables to a consistent thickn ess required. F rom fine 0 .5mm to think 8.0mm via 24 a djustable settings.
25 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES Round fruit and v egetables Prepar e fruit or vegetables b y washin g or peeling , and coring or seedin g (if necessary). F or small fruit an d vegetables ( e.g . kiwi fruit, roma tom atoes), trim one end so th e food sits flat in the f eed chute.
26 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES W ARNING When slicing and shred ding, always use the f ood pusher to guide food d own the feed chute. Nev er put your fingers or spatula into the f eed chute. Always wait f or the disc to stop spinning befor e remo ving the lid.
27 P AGE HEADER..... BA SIC F OOD PROCESSING TE CHNIQUES MINI-BO WL FUNC TION The mini proc essing bowl can be positioned inside the m ain processing bowl an d is used for pr ocessing small f ood quantities.
F OOD PROCE SSING A T A GLANCE for y our Bre ville K itch en Wi zz Pro™.
29 F OOD PROCESSING A T A GLANCE F or more inf ormation about pr eparation of food and h ow to process, ref er to basic proc essing techniques. F or specific reci pes, refer to the r ecipe section. NOTE The food pr ocessor is very po werful and recommen ded using PULSE function wher e possible as to a void o ver chopping or whi pping .
30 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Mushrooms ( cooked) Quad Us e: Mushroo.
31 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Citrus Peel Quad or mini Us e: Fruit m.
32 F OOD PROCESSING A T A GLANCE F OOD BLADE TYPE (DOUGH/ QUAD /MINI) ADJUS T ABLE SLICING BLADE THICKNESS REC OMMENDED DISC TYPE (CHIP / SHRED/ JULIENNE/ WHISK) Egg s (whole or yolks) use PULSE funct.
33 F OOD PROCESSING A T A GLANCE PROCESSING TIPS • Do not fill the bow l abov e the liquid MA X level f or wet ingredients. Alw ay s add drier or thicker in gredients to the processin g bowl prior to adding fl uids. • Note that th ere is a MA X THICK LIQUID and MA X THIN LIQUID marking s on the processin g bowl.
C ARE, CLE ANING & S T ORA GE of y our Bre ville K itchen W izz Pr o™.
35 CARE, CLE ANING & ST ORAGE CARE AND CLE ANING When finis hed processin g , switch the food processor off at th e power outlet an d unplug the power c ord. Motor b ase Wi pe the motor bas e with a clean, damp cloth after each us e. Dry thoroughl y with a soft, clean cloth.
36 CARE, CLE ANING & ST ORAGE NOTE The tools st orage container can stand upright on its back t o save cupboar d space . Make sur e it is fully snapped close . • Store y our food proc essor upright on the kitchen bench or in an e asily acc essible cupboar d.
TROUBLE SHOO TING.
38 P AGE HEADER..... TROUBLESHOO TING PROBLEM E AS Y SOLU TION F ood is unev enly processed • Ingredients s hould be cut e venl y into 2.5cm (1 inch) pieces before pr ocessing . • Ingredients s hould be proc essed in batches to av oid ov erloading .
39 P AGE HEADER..... TROUBLESHOO TING PROBLEM E AS Y SOLU TION The food pr ocessor shuts off during operation • The lid ma y ha ve becom e unlocked; check to ma ke sure it i s securel y in position. • If the motor o verloa ds, the 'O VERL OAD' ic on in the L CD will start to flas h.
RE CIPE S.
41 RECIPE S HUM MUS 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 1 teas poon cumin METHOD 1.
42 RECIPE S PUMPKIN SOUP Ma kes approxi mately 1½ litr es INGREDIENTS 1 leek, trimmed and clean ed 2cm piece fres h ginger, peeled 1 tablespoon butter or oil 1 teas poon ground cumin 500g pumpkin, pe.
43 RECIPE S LEEK AND POT A TO SOUP Ma kes approxi mately 2 l itres INGREDIENTS 2 leeks, trimmed and w ashed 2 tablespoons/ 40g butter 2 clov es garlic, peeled and crushed 750g potatoes, peeled and r oughly chopped 1 cup /250ml chicken stock 1 cup sour cr eam Salt an d pepper, optiona l Chopped chiv es, for garnis h METHOD 1.
44 RECIPE S VEGE T ABLE SOUP Ma kes approxi mately 2½ l itres INGREDIENTS 1 Spanis h onion, peeled and quartered 4 sticks celery , trimmed and sliced 4 carrots, trimmed, peeled an d sliced 2 parsnips.
45 RECIPE S 5. Spoon mixture into a gr eased and lin ed loaf tin or terrine di sh. Plac e terrine dish into a bakin g dish, pour s ufficient water into the ba king dish to c ome half-wa y up the side of the terrin e dish and b ake in a prehe ated ov en at 180°C for 30 – 40 minutes or until golden brown and s et.
46 RECIPE S PEANUT S A T A Y MEA TBALLS Ma kes 30 s er ves INGREDIENTS 3 slices stale br ead, crust rem oved 500g chicken or pork fillet, cubed 1 onion, peeled and quartered ½ cup shelled pe anuts 2.
47 RECIPE S SA US AGE ROLLS Ma kes 48 s er ves INGREDIENTS 1 carrots, peeled 1 small grann y smith apples, peeled 1 onion, peeled 6 slices br ead 1 tablespoon mixed fr esh herbs - thym e, parsley , 1 ½ tablespoons r elish or tomato /bbq sauce 500g sausage min ce 4 slices puff p astry , tha wed 1 egg , lightly whi sked METHOD 1.
48 RECIPE S 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 remo ved 2 tablespoons .
49 RECIPE S SKORD ALIA Ma kes 4 ser ve s INGREDIENTS 3 large potatoes, peeled an d quartered 4 clov es garlic, peeled and crushed 1 tablespoon/20g b utter 1 tablespoon milk Salt an d pepper, optiona l METHOD 1. C ook potatoes until soft. Drain well. 2.
50 RECIPE S P ASSIONFRUIT CURD Ma kes 4 cups Ke eps for up to 1 mon t h, u nopened ref riger ated . INGREDIENTS 10 eggs 1 egg yolk 2 cups sugar 2 x 170g c an passionfruit pulp 80g butter , melted METHOD 1. Assemble f ood processor using th e emulsifying di sc.
51 RECIPE S W ALDORF SALAD Ma kes 4 – 6 ser ve s INGREDIENTS 3 Granny Smith a pples, quartered ½ bunch celery stick s, trimmed 2 tablespoons lem on juice 100g smoked wa lnuts DRESSING: INGREDIENTS 3 egg yolk s 2 teas poons seeded mustard ¼ cup oliv e oil 2 tablespoons g arlic chives Salt an d pepper, optiona l METHOD 1.
52 RECIPE S COLE SLA W Ma kes 4 – 6 ser ve s INGREDIENTS 300g white cabb age, cut in wedges 300g purple cabb age, cut in wedges 2 carrots, peeled 1 Spanis h onion, peeled and quartered 1 red capsic .
53 RECIPE S AIOLI Ma kes approxi mately 2 c ups INGREDIENTS 1 whole bunch g arlic 4 egg yolk s Juic e of 1 lemon 2 teas poons white vinegar 2 cups/500ml v egetable or olive oil 1 tablespoon thym e Salt an d pepper, to tast e METHOD 1. Assemble th e food processor usin g the emulsifying bl ade.
54 RECIPE S PEANUT B UTTER Ma kes approxi mately 1 c up INGREDIENTS 2 cups/250g sh elled peanuts METHOD 1. Assemble th e food processor usin g the quad bla de. 2. Plac e peanuts into the proc essing bowl and proc ess for appro ximately 1 – 2 minutes until mixture becom es smooth and form s into a ball.
55 RECIPE S PIZZA DOUGH Ma kes 2 piz zas INGREDIENTS 450g ‘00’ Strong Flo ur 3 teas poons yea st 3 teas poons sugar 3 teas poons salt 1 tablespoon oli ve 260ml lukew arm water METHOD 1.
56 RECIPE S ½ cup su ltana s. Apple an d Rhub arb: I n Step 3 a dd ½ cup cook ed rhuba rb. FRUIT MINCE PIES Ma kes 36 s er ves INGREDIENTS 200g beef suet, well chilled 2 small Grann y Smith apples, .
57 RECIPE S with caster s ugar. C ut a cross in the top of each pie top with ti p of a sharp knif e. 8. Bake in a pr eheated o ven at 200°C for 15 – 20 minutes or until cooked and golden. Ser ve hot or c old. NOTE If suet is not a vaila ble substitute with chilled butter .
58 RECIPE S ANZAC BISC UITS Ma kes 50 s er ves INGREDIENTS 125g butter 1 tablespoon golden syrup 2 tablespoons boilin g water 2 teas poons bicarbonate 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.
59 RECIPE S INGREDIENTS 1 punnet ra spberries, for serving 1 tablespoon icing s ugar, option al METHOD 1. Assemble th e food processor usin g the quad bla de. 2. Bre ak biscuits into quarters an d place into processin g bowl. Process until fin ely crushed.
60 RECIPE S 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 essenc e ¾ cup /112g plain flour ¼ teas poon baking powder 100g walnut pieces METHOD 1.
61 RECIPE S METHOD 1 . A ssemble foo d proces sor usi ng the d o ugh blade or you c an us e the quad bl a de . 2. Plac e flour , salt and butter into th e processin g bowl. Process until butter i s absorbed into flour . 3. With the motor running , slowly a dd sufficient milk thro ugh the small f eed chute until dough form s into a ball.
62 RECIPE S Ma kes 1 2 INGREDIENTS 3 cups/ 450g plain or bread flo ur ¼ cup brown s ugar 2 teas poons instant activ e dried yea st 1 teas poon ground cinnam on ¾ teas poon salt 3 tablespoons/ 60g b.
63 RECIPE S HOT CRO SS BUNS Ma kes 1 2 INGREDIENTS 3 cups/ 450g plain or bread flo ur ¼ cup brown s ugar 2 teas poons instant activ e dried yea st 1 teas poon ground cinnam on ¾ teas poon salt 3 ta.
64 RECIPE S.
65 RECIPE S.
66 NOTE S.
67 NOTE S.
www .breville .com.au Breville i s a registered trademark of Bre ville Pty . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pty . Ltd. 2012. Due to continued product impr ovement, th e products illustrated/ photographed in this brochure m ay vary s lightly from the actual pr oduct.
デバイスBreville BFP800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 BFP800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 BFP800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 BFP800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 BFP800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 BFP800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 BFP800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 BFP800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 BFP800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。
