User manual BREVILLE 800GR

[. . . ] BR6096 800GR Grill Book 19/8/04 4:53 PM Page A PROFESSIONAL GRILL Breville Customer Service Centre TM Australian Customers Mail: Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Customer Service askus@breville. com. au New Zealand Customers Mail: Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service: 09 271 3980 0800 288 513 Customer Service askus@breville. com. au TM Phone: Fax Email Phone: Fax Email w w w. 98 000 092 928 Head Office Building 2, Port Air Industrial Estate, 1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand Private Bag 94411, Greenmount, Auckland Tel 09 271 3980 Model 800GR Issue 1/04 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. BR6096 800GR Grill Book 19/8/04 4:53 PM Page 2 CONTENTS 4 5 6 7 9 Introduction About your Breville Professional Grill Breville recommends safety first Know your Breville Professional Grill Operating your Breville Professional Grill To use as an open grill To use as a closed grill To use as a sandwich press Adjustable grilling height control Variable Temperature Control Grilling guide Care and cleaning Storage Recipes PROFESSIONAL GRILL 9 10 11 12 13 15 17 18 19 3 BR6096 800GR Grill Book 19/8/04 4:53 PM Page 4 Congratulations on the purchase of your new Breville 800 Class Professional Grill Inspired by the belief that healthy, low-fat meals can taste great, your Breville 800 Professional Grill is designed with innovative features and heavy-duty components; ensuring powerful performance and healthy, tasty meals and snacks. In developing this booklet our goal was to provide you with the essential point from which you can start exploring the practical and everyday ways to make the best use of your 800GR. As part of the 800 Class product range, the 800GR represents easy cooking of nutritious meals. [. . . ] For added convenience the Professional Grill may be stored standing up in a vertical position. 18 CARE AND CLEANING BR6096 800GR Grill Book 19/8/04 4:53 PM Page 19 Recipes RECIPES 20 BR6096 800GR Grill Book 19/8/04 4:53 PM Page 21 AUSSIE BURGER Serves 4 500g minced beef 1 cup fresh bread crumbs 1 small onion, peeled and finely chopped 1 teaspoon minced garlic 1 tablespoon chopped parsley 1 egg, lightly beaten To cook and serve; 4 bacon rashers 4 hamburger buns or full grain rolls 1 250g tin beetroot slices, drained 2 roma tomatoes, thinly sliced Tomato sauce 4 cheddar cheese slices 1 /4 iceberg lettuce heart, shredded Preheat Professional Grill until the Heating light turns off. Place patties on grill and allow the top plate to rest on the patties. Place a pattie on each bun and top with bacon, beetroot, tomato, tomato sauce and cheese. Serve immediately. TERIYAKI CHICKEN FILLETS Serves 4 OREGANO LAMB KEBABS Serves 4 BABY OCTOPUS WITH CHILLI AND GARLIC Serves 4 MARINATED NEW YORK CUT STEAK Serves 4 1 tablespoon mirin 2 tablespoons soy sauce 2 teaspoons caster sugar 2 teaspoons cooking sake 2 chicken breast fillets, halved lengthways To serve; Lemon wedges Steamed rice Salad of green leaves Preheat Professional Grill until the Heating light turns off. Place chicken in a stainless steel baking dish and pour prepared marinade over. Remove and allow to rest for 5 minutes before serving on a bed of steamed rice. Garnish with lemon wedges and accompany with a salad of green leaves. 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon chopped garlic 1 tablespoon dried oregano leaves 500g lamb loin, cut into 3 cm cubes freshly ground black pepper Wooden skewers, soaked in water To serve; Salad leaves Black olives Crumbled fetta cheese Preheat Professional Grill until the Heating light turns off. Add lamb and allow to marinate for 30 minutes before threading onto 4 kebab skewers. Serve with crusty bread and a Greek salad of salad leaves, black olives and crumbled feta cheese. 750g baby octopus, cleaned 2 tablespoons olive oil 2 tablespoon Thai style sweet chilli sauce juice and zest of 1 lime 1 teaspoon minced garlic To garnish; Lime wedges Coriander sprigs To serve; Lightly steamed vermicelli noodles Preheat Professional Grill until the Heating light turns off. In a large mixing bowl combine octopus with oil, chilli sauce, lime zest, juice and garlic. Remove from grill and serve on top of vermicelli noodles, garnish with lime and coriander. 1 cup red wine 2 tablespoons olive oil 1 tablespoon Dijon style mustard 1 teaspoon minced garlic 4 New York cut steaks To serve; Creamy mashed potato Crisp green salad Preheat Professional Grill until the Heating light turns off. Combine wine, oil, mustard and garlic in a screw top jar and shake well. Serve with creamy mashed potato and a crisp salad. 21 RECIPES RECIPES 22 BR6096 800GR Grill Book 19/8/04 4:53 PM Page 23 ATLANTIC SALMON STEAK WITH TARRAGON AND PEPPER CRUST Serves 4 RED WINE AND ROSEMARY LAMB STEAKS Serves 8 THAI GREEN CURRY LAMB CUTLETS Serves 4 CHILLI BEEF SALAD WITH CASHEWS Serves 4 GRILLED BABY BOK CHOY WITH OYSTER SAUCE 4 baby bok choy (50g each) 2 tablespoons soy sauce 1 tablespoon oyster sauce 2 tablespoons lemon juice 2 teaspoons brown sugar Preheat Professional Grill until the Heating light turns off. Turn the Base Plate Tilt Dial to flat, open the grill and cook bok choy cut side down on flat plate for 2 minutes or until tender. To make oyster sauce combine soy, oyster sauce, lemon juice and sugar. Serve with the sauce drizzled over bok choy. LEMON AND HONEY CHICKEN SKEWERS Serves 4 2 tablespoons olive oil 2 tablespoons dried tarragon leaves freshly ground black pepper 4 Atlantic salmon steaks ­ weighing approx 180g each To garnish; Lime or lemon wedges To serve; Steamed baby potatoes Preheat Professional Grill until the Heating light turns off. Combine oil with tarragon and a generous and coarse grinding of black pepper. Adjust the grilling height control to just touch the top of the fish steak. Allow to cook for 2 minutes for fish to be golden on the outside and `rosy' pink on the inside. Remove from grill and serve immediately with the steamed potatoes. 8 125g lamb steaks 2 tablespoons rosemary leaves 1/3 cup red wine freshly ground black pepper 1/4 teaspoon crushed garlic To serve; Steamed green beans Preheat Professional Grill until the Heating light turns off. Place prepared steaks onto ribbed grill and cook for 3 minutes each side until cooked to your liking. Serve with steamed green beans. 1 tablespoon Thai green curry paste 3 tablespoons coconut cream 1 tablespoon chopped coriander 12 lamb cutlets, trimmed To serve; Steamed rice and greens Preheat Professional Grill until the Heating light turns off. 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