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KnoW yoUR BREvILLE PRoDUCt
KnoW yoUR BREvILLE PRoDUCt
SCRAPES
thE BoWL
So you don’t have to
Under-mixed batters
produce poorly baked
results, including collapsing,
unevenness of crumb, holes,
low rising, streaking and
coarse textures.
The flexible edge of the Scraper
beater continuously folds and
scrapes the sides & bottom of
the bowl, including the dimple
at the bottom, for exceptionally
thorough mixing. It virtually
eliminates the need for hand
scraping with a spatula, cutting
mixing time by up to 60%*.
*Tested creaming butter and sugar against
BEM800XL flat beater.
USInG thE SCRAPER BEAtER
The Scraper beater can be used for a variety of mixing tasks.
Due to the efficient mixing action of the Scraper beater, the mixing time of many recipes will
be reduced. Refer to the chart below for approximate mixing times. These are a guide only.
Longer mixing times may be required for larger or double quantities.
MIXtURE
MIXInG tASK
APPRoX. MIXInG tIME
Butter & Sugar
Creaming
3-4 minutes (or until mixture is
light and creamy)
Crumble (topping)
Combining/rubbing butter and
dry ingredients
50-60 seconds (or until ingredients
resemble coarse breadcrumbs)
Cake, cookie & muffin
batters
Incorporating wet and dry
ingredients
30-40 seconds (or until all
ingredients are combined)
Thin/light batters
(ie. Pancakes)
Incorporating wet and dry
ingredients
40-50 seconds
(or until batter is smooth)
Icing
Incorporating wet and dry
ingredients
30-40 seconds
(or until all icing is smooth)
Frosting
Creaming butter
1-2 minutes (or until butter is
smooth and creamy)
Combining icing sugar, butter &
liquid ingredients
50-60 seconds
(or until mixture is light and fluffy)
notE
Do not use the Scraper beater for
mixing heavy batters, doughs, whisking
egg whites or whipping potatoes.
tIP
• When adding flour to the mixing
bowl, always use the pouring shield
and ensure the mixer is on the
FOLD/KNEAD setting. This will
prevent flour from escaping the
mixing bowl.
• The Scraper beater can also be used
as a spatula when removing mixtures
from the mixing bowl.