Breville Frozen Dessert Maker BIA500 User Manual

the Freeze & Mix  
For use with BEM410, BEM800 (and all colour variations)  
Instruction Booklet  
BIA500  
 
CONTENTS  
4
6
Breville recommends safety first  
Know your Breville  
Freeze & Mix  
8
Operating your Breville  
Freeze & Mix  
14 Care & cleaning for your  
Breville Freeze & Mix  
16 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  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
FUTURE REFERENCE  
Carefully read all instructions before  
using the product for the first time and  
save for future reference.  
Remove and safely discard any  
packaging material and promotional  
labels before using the product for the  
first time.  
Do not place the bowl on or near a hot  
gas or electric burner, or where it could  
touch a heated oven.  
Do not attempt to use the bowl by any  
method other than those described in  
this book.  
The product is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience and  
knowledge, unless they have been given  
supervision or instruction concerning  
use of the appliance by a person  
responsible for their safety.  
Children should be supervised to ensure  
that they do not play with the product.  
This item product is for household  
use only. Do not use this product for  
anything other than its intended use.  
Do not use in moving vehicles or boats.  
Do not use outdoors. Misuse may cause  
injury.  
This product is for use with specific  
Breville bench mixers only. Do not  
attempt to use this bowl with any other  
mixer other than those models specified  
on the packaging.  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
SAvE THESE  
INSTRUCTIONS  
 
5
KNOW  
your Breville Freeze & Mix  
 
KNOW yOUR BREvILLE FREEZE & MIx  
A
B
A. Freezer Bowl – double walled insulated  
bowl, once frozen, freezes ice cream  
while it churns.  
B. Paddle – churns and aerates the  
ingredients in the bowl for a consistent  
and smooth result.  
NOT SHOWN  
C. Splash guard – prevents splattering  
and use as a guide for adding  
ingredients.  
 
7
OPERATING  
your Breville Freeze & Mix  
 
OPERATING yOUR BREvILLE FREEZE & MIx  
BEFORE FIRST USE  
NOTE  
Remove and safely discard any packaging  
material or promotional labels before using  
the bowl for the first time.  
Wash and dry the bowl thoroughly following  
the ‘Care and Cleaning’ instructions in this  
booklet.  
Make sure your ice cream mixture  
has been refrigerated for 1-2 hours,  
if recipes require heating then chill  
mixture for 2-4 hours or overnight  
if time permits before churning/  
freezing. This will maintain that you  
achieve consistent quality ice cream  
results every time.  
OPERATING yOUR BREvILLE  
FREEZE & MIx  
ATTACHING THE BOWL  
Place the freezer bowl into your freezer for  
a minimum of 15 hours prior to making ice  
cream. When freezing your bowl, ensure that  
it is placed in the coolest part of the freezer.  
Adjust your freezer so that it is at the coldest  
setting. Then place the freezer bowl in the  
freezer for a minimum of 15 hours, prior to  
making ice cream, this will give you a faster  
and better end result.  
1. Place the bench mixer base on a level,  
dry surface such as a bench top. The  
mixer motor head should be in the  
horizontal (closed) position. Raise the  
mixer motor head by depressing the tilt  
back hinge button located on the back of  
the mixer motor head.  
NOTE  
The Freezer bowl must be frozen for  
a minimum of 15 hours to ensure that  
the correct consistency of ice cream  
can be made.  
PREPARE INGREdIENTS  
Prepare the mixture and the ingredients to be  
used to make the ice cream or frozen desert.  
Lift the mixer motor head up until it tilts  
back and locks into the open position.  
NOTE  
It is important to prepare all  
ingredients before removing the  
freezer bowl from the freezer. This will  
prevent the freezer bowl from thawing.  
NOTE  
If the mixture being used has been  
heated, ensure it has been completely  
cooled before placing it into the  
freezer bowl.  
 
9
OPERATING yOUR BREvILLE FREEZE & MIx  
2. Place the freezer bowl into the bowl  
locking recess of the mixer base and  
turn the bowl clockwise until the bowl  
locks securely into place.  
ATTACHING THE SPLASH GUARd  
TO THE MIxER MOTOR HEAd  
1. To attach the splash guard, place bowl  
on mixer, make sure the motor head is in  
the up position, place the plastic splash  
guard on to the bowl, so that the groove  
lip of the guard sits inside the groove of  
the freezer bowl.  
NOTE  
To remove or insert the freezer bowl,  
the mixer motor head must be raised  
and locked into the open position.  
USING THE FREEZE & MIx  
ATTACHING THE PAddLE TO THE  
MIxER MOTOR HEAd  
1. Ensure the speed control dial is set to  
the ‘Off’ position, plug the cord into a  
220-240v power outlet and switch the  
power ‘ON’ at the power outlet. The  
illuminated LED speed indicator band  
will flash and the Count Up/Down timer  
will display “0:00.” The Freeze & Mix is  
now ready to be used.  
NOTE  
The Freezer bowl must assembled  
and used immediately after  
removing it from the freezer to  
prevent it from thawing.  
2. Follow directions in the recipe for the ice  
cream or frozen desert being prepared.  
1. Ensure the mixer motor head is in the  
raised/open position. Align the groove  
in the top of the Scraper Paddle with the  
locking pin on the spindle extending  
down from the mixer motor head.  
3. Turn the mixer on the slowest speed  
setting, marked “folding/kneading” on  
the LED speed indicator band before  
adding any ingredients to the bowl.  
Once the freezer bowl has started to  
rotate add the mixture through the  
pouring spout of the splash guard and  
into the freezer bowl.  
2. Push the scraper paddle upwards and  
turn clockwise until it locks securely  
onto the locking pin on the spindle.  
NOTE  
Pouring the mixture into the freezer  
bowl before starting the mixer may  
cause the mixture to freeze prematurely.  
4. Mix the ice cream/frozen desert until it has  
reached the desired consistency. Follow the  
table below for mixing guidelines.  
NOTE  
3. Lower the mixer motor head by  
depressing the tilt back button and  
gently pushing the mixer motor head  
down until it locks into the horizontal  
(closed) position.  
If adding mix-ins (chocolate pieces,  
nuts etc) to ice cream/frozen deserts,  
it is suggested that these be added to  
the mixture at least 15 minutes after  
the churning processes has begun.  
 
10  
OPERATING yOUR BREvILLE FREEZE & MIx  
NOTE  
NOTE  
You can monitor the time that the ice  
cream has been churned by watching  
the count-up timer. You can also set  
the countdown timer on the mixer to  
the desired mixing time specified by  
the recipe. If longer mixing times are  
required, you can reset the time on the  
mixer if needed.  
When lowering or lifting the mixer  
motor head, always support the motor  
head with your other hand to prevent  
from free-falling.  
4. Remove the scraper paddle attachment  
by holding the mixer motor head and  
pressing the attachment upwards on  
the spindle. Turn the attachment anti-  
clockwise to release it from the pin on  
the spindle.  
5. Use a plastic spatula to remove the  
excess frozen desert/ice cream from the  
scraper paddle.  
6. Remove the freezer bowl from the  
indented bowl locking recess of the  
mixer base and turn anti-clockwise until  
the bowl releases.  
STORING FROZEN dESERTS ANd  
ICE CREAM  
Press and hold the arrows to scroll  
through the timer setting more quickly.  
Use a plastic spatula to remove the mixture  
from the mixing bowl.  
dISASSEMBLING THE MIxER  
If further hardening of ice cream is required,  
place the mixture into a freezer safe storage  
container, smooth the surface of the ice  
cream out in the container, cover with a  
seal tight lid and place in the freezer for  
hardening. The hardening ice cream can  
take approximately 2-4 hours depending on  
the desired firmness.  
1. One the churning process is complete  
and the ice cream/frozen desert has  
reached the desired consistency, turn the  
speed control dial to the ‘Off/Stand by’  
position, switch the appliance off at the  
power outlet and unplug the cord.  
2. Remove splash guard if assembled.  
NOTE  
3. Raise the mixer motor head by  
depressing the tilt back button and lift  
the mixer motor head up until it tilts  
back and locks into the open position.  
It is not recommended that ice cream  
is served and stored in the freezer  
bowl. Metal ice cream scoops and  
spoons can damage the coating of the  
freezer bowl. Frozen deserts and ice  
cream are best stored in a separate,  
freezer safe, food storage container  
with a seal tight lid.  
 
11  
OPERATING yOUR BREvILLE FREEZE & MIx  
TIPS FOR MAKING FROZEN dESSERTS  
The Freezer bowl should be frozen for a  
minimum of 15 hours prior to making  
frozen desserts. The freezer should be  
set at the coldest setting possible to  
allow the bowl to freeze thoroughly.  
NOTE  
If you have room in your freezer,  
the freezer bowl can be stored there  
permanently so that ice cream can be  
made at any time.  
To maximise the firmness of the ice  
cream or frozen desert, allow ingredients  
or mixtures to cool completely before  
placing in the freezer bowl.  
NOTE  
It is recommended that ingredients  
be placed into the fridge for a period  
of 2-4 hours, prior to making frozen  
desserts.  
If adding mix-ins (chocolate pieces,  
nuts etc) to ice cream/frozen deserts, it  
is suggested that these be added to the  
mixture for at least 15 minutes after the  
churning processes has begun.  
Do not exceed the recommended quantity  
of ingredients. Once ingredients start to  
freeze they will expand and fill the freezer  
bowl to the maximum capacity.  
 
12  
 
13  
CARE & CLEANING  
for your Breville Freeze & Mix  
 
CARE & CLEANING FOR yOUR BREvILLE FREEZE & MIx  
Note that the Freezer bowl is not  
dishwasher safe.  
CLEANING THE FREEZER BOWL  
Before cleaning the freezer bowl, ensure  
that it is room temperature. Wash in warm,  
soapy water with a mild detergent. Allow  
the bowl to dry thoroughly before placing it  
in the freezer.  
CLEANING THE SPLASH GUARd  
Dishwasher safe. Wash in warm soapy water  
with a mild detergent.  
CLEANING THE PAddLE  
Dishwasher safe. Wash in warm soapy water  
with a mild detergent.  
 
15  
RECIPES  
 
RECIPES  
NOTE  
MILK  
Full cream 10% fat milk was used for all milk  
based recipes. Lower fat varieties can be  
substituted but the same result will not be  
achieved.  
Make sure your ice cream mixture  
has been refrigerated for 1-2 hours,  
if recipes require heating then chill  
mixture for 2-4 hours or overnight  
if time permits before churning/  
freezing. This will maintain that you  
achieve consistent quality ice cream  
results every time.  
CREAM  
Pure cream 35% fat was used in all the  
recipes, creams that are thickened usually  
have additives such as gelatine (of animal  
origin to thicken and prolong the creams  
life). The cream gives fattiness and a  
smoother texture to the ice cream.  
INGREdIENTS  
Home made ice cream is now easy to make  
at home and with only 4 staple kitchen  
cupboard ingredients required to make a  
basic vanilla ice cream.  
EGGS  
All the recipes in this book were tested  
using standard 60g eggs. The egg gives  
ice cream volume, stabilises and emulsifies  
the mixture. The yolk of the egg contains  
lecithin, which acts as an emulsifier to bond  
with the fat globules.  
NOTE  
Avoid using older eggs, especially if you  
are not cooking the mixture. Pregnant  
woman are not advised to consume ice  
cream containing raw eggs.  
SUGAR  
Caster sugar was used in all the recipes as it  
dissolves easily and to reduce crystallisation  
(when large ice crystals form) from occurring.  
The amount of sugar is important in ice  
cream making as it defines the time your  
ice will take to set and once frozen to melt.  
As a rule the more sugar added will lower  
the freezing point of the water inside the  
mixture, which prevents your ice from  
forming a large hard clump that is difficult  
to scoop.  
 
17  
ICE CREAM  
Ice creams usually have a higher percentage of fat compared to gelatos, sorbets and  
granitas and are made with cream or a combination cream and milk, egg yolks and sugar.  
 
ICE CREAM  
dARK CHOCOLATE ICE CREAM  
INGREdIENTS  
vANILLA BEAN ICE CREAM  
INGREdIENTS  
1 ½ cups (375ml) milk  
150g dark 70% cocoa mass chocolate, chopped  
1 ¼ cups pure cream  
1 ½ cups (375ml) milk  
1 vanilla bean, split lengthways, seeds removed  
4 egg yolks  
4 egg yolks  
½ cup caster sugar  
½ cup caster sugar  
1 ¼ cups pure cream  
1 teaspoon vanilla extract  
METHOd  
METHOd  
1. Heat milk, vanilla seeds and bean in  
a saucepan over medium heat until  
bubbles start appearing around the  
edges. Remove from heat and allow  
vanilla to infuse for a further 5 minutes.  
1. Heat milk in a non-stick saucepan over  
medium heat, stirring occasionally  
until bubbles start appearing around  
the edges of the saucepan. Remove  
from heat and add chocolate, stirring  
until chocolate has melted and is well  
combined. Set aside to cool slightly and  
whisk in the cream.  
2. Beat egg yolks and sugar until pale and  
creamy.  
3. Remove vanilla pod and add the cream.  
Add tablespoonfuls of milk/cream  
mixture to the egg, beating between  
additions. Repeat until all mixture has  
been added and mixed through.  
2. Beat eggs and sugar until pale and  
creamy, add vanilla.  
3. Continue beating mixture and add  
1/3 warm milk mixture, repeat with  
remaining milk until combined.  
4. Refrigerate mixture for at least 4 hours.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
ice cream mixture into the bowl. Churn  
mixture for 10-15 minutes or until  
4. Refrigerate for at least 4 hours or until  
chilled.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
ice cream mixture into the bowl. Churn  
mixture for 10-15 minutes or until  
desired consistency is reached.  
Best eaten immediately and served with  
shaved chocolate curls, chopped peanuts and  
chocolate sauce or grated peppermint crisp  
and wafers.  
desired consistency is reached.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
Best eaten immediately with fresh  
raspberries.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
NOTE  
Infusing or steeping the vanilla pod in  
the warm milk will lend a lovely vanilla  
flavour to your ice cream or gelato.  
TIP  
For Vanilla gelato replace cream with  
all milk.  
 
19  
ICE CREAM  
QUICK vANILLA ICE CREAM  
INGREdIENTS  
1 ½ cups (375ml) milk  
1 ¼ cups pure cream  
2 x 60g eggs  
½ cup caster sugar  
1 teaspoon vanilla extract  
METHOd  
1. Blend all the ingredients in a blender  
until well combined.  
2. Refrigerate mixture for at least 2 hours.  
3. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
ice cream mixture into the bowl. Churn  
mixture for 10-15 minutes or until  
desired consistency is reached.  
Best eaten immediately and served with fresh  
seasonal fruits or a fruit coulis.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
 
20  
GELATO  
Gelatos are traditionally milk based ices that are lower in fat than the French and  
American-style ice creams. Gelatos are usually flavoured with fresh fruits, syrups or coffee.  
 
GELATO  
PISTACHIO GELATO –  
MILK BASEd ICES  
PASSIONFRUIT GELATO  
INGREdIENTS  
3 x 60g eggs or 4 egg yolks  
½ cup caster sugar  
INGREdIENTS  
1 x 125g pkt pistachios, shelled  
3 x 60g eggs or 4 egg yolks  
½ cup caster sugar  
1 x 120g can passionfruit or fresh pulp  
600ml milk  
600ml milk  
METHOd  
METHOd  
1. Beat eggs and sugar until pale and  
1. Blend pistachios in a food processor  
creamy.  
until smooth.  
2. Combine passionfruit, egg mixture  
and milk in a large jug, whisk until well  
combined.  
2. Beat eggs and sugar until pale and  
creamy.  
3. Combine pistachios, egg mixture and  
milk in a large jug, blend until well  
combined.  
3. Refrigerate mixture for at least 2 hours.  
4. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
gelato mixture into the bowl. Churn  
mixture for 10 minutes or until desired  
consistency is reached.  
4. Refrigerate mixture for at least 2 hours.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
gelato mixture into the bowl. Churn  
mixture for 10 minutes or until desired  
consistency is reached.  
Best eaten immediately and served with.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
Best eaten immediately and served with  
chopped white chocolate.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
 
22  
SORBETS  
 
SORBETS  
STRAWBERRy SORBET  
INGREdIENTS  
MANGO SORBET  
INGREdIENTS  
½ cup caster sugar  
½ cup caster sugar  
2 x punnets (500g) strawberries, washed, hulled  
1 teaspoon lemon juice  
2 x (500g) large fresh mangoes, peeled  
1 teaspoon lemon juice  
METHOd  
METHOd  
1. Add 65ml/¼ cup water and sugar to a  
small saucepan, heat over medium heat,  
stirring to dissolve the sugar and bring  
to the boil. Remove from heat and pour  
into a heat resistant jug. Allow to cool.  
1. Add 65ml/¼ cup water and sugar to a  
small saucepan, heat over medium heat,  
stirring to dissolve the sugar and bring  
to the boil. Remove from heat and pour  
into a heat resistant jug. Allow to cool.  
2. Puree strawberries in a blender until  
smooth, sieve strawberries through a  
fine sieve, discard seeds.  
2. Puree mango flesh in a blender until  
smooth.  
3. Combine mango, lemon juice and sugar  
3. Combine strawberries, lemon juice and  
syrup in a bowl.  
sugar syrup in a bowl.  
4. Refrigerate for at least 2 hours or until  
4. Refrigerate for at least 2 hours or until  
chilled.  
chilled.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
sorbet mixture into the bowl. Churn  
mixture for 10 minutes or until desired  
consistency is reached.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
sorbet mixture into the bowl. Churn  
mixture for 10 minutes or until desired  
consistency is reached.  
Best eaten immediately and served with  
sticky coconut rice.  
Best eaten immediately and served with  
chopped white chocolate.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
TIP  
TIP  
Replace mango with seasonal fruits:  
passionfruit, peach, nectarine, plum,  
lemon, lime, watermelon and pear.  
Replace strawberries with seasonal  
fruits: mango, passionfruit, peach,  
nectarine, plum, lemon, lime,  
watermelon and pear.  
 
24  
GRANITA  
Ice based dessert great on hot summery days  
 
GRANITA  
COFFEE GRANITA  
INGREdIENTS  
110g caster sugar  
1 vanilla pod, halved lengthways and seed  
scraped  
120ml espresso coffee  
1 x 300ml pure cream, whipped  
METHOdS  
1. Add 1 cup/250ml water and sugar to a  
small saucepan, heat over medium heat,  
stirring to dissolve the sugar and bring  
to the boil. Remove from heat and pour  
into a heat resistant jug. Allow to cool.  
2. Add vanilla pod and seeds to hot coffee  
and set aside to infuse for 5 minutes.  
Remove and discard pod.  
3. Combine coffee and sugar syrup in a  
bowl.  
4. Refrigerate for at least 2 hours or until  
chilled.  
5. Attach the scraper paddle and thermal  
ice cream bowl to the planetary mixer.  
Set the mixer to Fold/Kneading setting,  
attach splash guard and pour the chilled  
granita mixture into the bowl. Churn  
mixture for 15 minutes or until desired  
consistency is reached.  
Best eaten immediately and served with a  
dollop of whipped cream.  
Keeps: for 3-4 days frozen in a plastic  
container with a fitted lid. Remove from  
freezer 5 minutes before serving to soften.  
CHECK WEBSITE FOR MORE RECIPES  
 
26  
NOTES  
 
27  
Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
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.  
BIA500 Issue - A10  
 

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