User manual BREVILLE BEF200

[. . . ] ABN 98 000 092 928 Breville Customer Service Centre Australian Customers PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: askus@breville. com. au Breville Customer Service Centre Avance® Banquet Frypan Instructions and Recipes BEF200 New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand Customer Service: 0800 273 845 Fax 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2008 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model: BEF200 Issue 1/08 Contents Page Breville Recommends Safety First Know Your Breville Avance® Banquet Frypan Operating Your Breville Avance® Banquet Frypan Care, Cleaning and Storage Cooking techniques Recipes 5 7 8 9 10 R1 Congratulations on the purchase of your new Breville Avance® Banquet Frypan 3 4 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. [. . . ] Remove lid and add 1/2 teaspoon salt and 1 tablespoon of oil to water to assist with cooking and to prevent pasta and rice grains from sticking together. · Cook rice or pasta uncovered, stirring occasionally to prevent sticking. · Reduce to a lower heat setting if water boils too quickly. Pan frying Recommended Temperature Control Probe setting Searing meat ­ `High Sear' Medium heat ­ 6-8. · Brushing whole meat cuts, for example, steak, chicken breast, fish fillets, with a small amount of oil before pan frying will give a more even result and reduces amount of oil required. · Delicate foods such as fish and eggs should be panfried on Medium Heat Setting 6-8. Allow time for fish to be cooked on both sides and eggs to set. Sautéing Recommended Temperature Control Probe setting 8 ­`High Sear'. Use for sautéing onions, garlic, spices, pastes, herbs, vegetables, meat and seafood. If using oil to sauté, use setting High Sear. If using butter, use setting 8. Roasting vegetables · Vegetables such as potatoes, pumpkin, sweet potato, parsnips, etc. · Cut vegetables into even sized pieces and lightly brush with oil. · For crisper vegetables, remove the meat, drain juices and add vegetables. Roasting times The following times will cook the meats to `Well Done'. These times can be reduced for meats to be cooked to personal preference. Suggested times for meat `Well Done': Ingredient Roasting time Pork Veal Lamb/Beef Chicken 30-40 minutes/500g after browning 30-40 minutes/500g after browning 25-30 minutes/500g after browning 30-35 minutes/500g after browning Baking Your Banquet Frypan can be used for baking cakes. · Elevate the cake pan or tray from the base of the frypan using a small wire rack. · Cooking times will be longer than those of a conventional oven. Use recipes in this book as a guide to the cooking times for your own recipes. Shallow frying Recommended Temperature Control Probe setting 8 - `High Sear'. · Use approximately 2-4 cups oil or sufficient oil so that half the food is immersed. · Never cover the frypan with the lid during heating or cooking with oil as this can cause overheating. It may also result in condensation dripping into the oil causing bubbling and splattering. · Cook a few pieces at a time to ensure crispness. 11 Roasting Recommended Temperature Control Probe setting Searing Roast - `High Sear' Cooking Roast ­ 4 - 8. Roasting meat and poultry The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices. The frypan's lid provides ample room for larger joints of meat and poultry up to 1. 5kg. · Preheat the frypan on setting `High Sear'. 12 Contents Recipes Page Appetisers and Entrees Batters Main courses - Lamb Main courses - Beef Main courses - Chicken Vegetables Cake Notes R2 R5 R7 R10 R11 R14 R16 NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS. R1 Appetisers and Entrees Chicken and sweet corn soup Serves 4-6 1 tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 teaspoon ground black pepper, for serving 1 tablespoon finely chopped parsley, for serving 4 green shallots, sliced diagonally, for serving Appetisers and Entrees (continued) Baba Ghannoush Serves 6 2 tablespoons olive oil 2 medium eggplants, peeled and chopped into 1cm pieces 2 cloves garlic, crushed 11/2 tablespoons lemon juice 1 /2 teaspoon sweet paprika 1 /2 cup chicken stock 200g cream cheese, softened Turkish bread, toasted, for serving French onion soup Serves 4-6 1 tablespoon butter 1 tablespoon oil 6 medium brown onions, finely sliced 1 clove garlic, crushed 2 tablespoons plain flour 1 cup red wine 1 teaspoon chopped fresh thyme 6 cups beef stock Salt and pepper, optional Curried pumpkin soup Serves 4 40g butter 1 large leek, thinly sliced 2 cloves garlic, freshly crushed 1 tablespoon curry powder 2 teaspoons ground cumin 1kg butternut pumpkin, peeled and chopped 6 cups chicken stock Freshly ground black pepper 120ml sour cream, for serving 1 /2 bunch finely chopped chives, for serving 1. [. . . ] Reduce heat to setting 4-6 for 11/2 hours, basting regularly with stock. Remove chicken from pan and allow to stand for 15 minutes before carving. Combine teriyaki sauce, honey, ginger wine, garlic, ginger, shallots, spice powders and oil. Stir into pan juices and bring to the boil on heat setting `High sear'. [. . . ]