User manual BREVILLE BDF450

[. . . ] BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 1 Instructions for use Includes recipes 4L Deep Fryer Model BDF450 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 2 Contents Page Introduction Breville recommends safety first Know your Breville 4L Deep Fryer How to assemble/disassemble your Breville 4L Deep Fryer Operating your Breville 4L Deep Fryer Auto cut-out reset button Care and cleaning Cooking guide Handy hints Recipes 3 4 6 7 8 11 12 13 14 R1 2 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 3 Congratulations on the purchase of your new Breville 4L Deep Fryer BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 4 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with 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 for your Breville 4L Deep Fryer · Carefully read all instructions before operating the appliance and save for future reference. · Remove any packaging material and promotional stickers before using the Deep Fryer for the first time. [. . . ] Do not use any abrasive cleaners, such as steel wool to clean the surface of your deep fryer as this will scratch the coating. Note · Wipe over the control panel with a soft, damp cloth and a little mild detergent. Finish off with a clean damp cloth and dry thoroughly with a clean dry cloth. Do not place anything on top of the deep fryer during storage. Note NEVER IMMERSE THE DEEP FRYER CONTROL PANEL, ELEMENT OR CORD IN WATER OR ANY OTHER LIQUID. ALWAYS TURN THE APPLIANCE OFF AT THE POWER OUTLET AND THEN UNPLUG CORD BEFORE ATTEMPTING TO MOVE THE APPLIANCE AND BEFORE CLEANING. DO NOT, UNDER ANY CIRCUMSTANCES, IMMERSE THE CONTROL PANEL/ELEMENT, THE POWER CORD OR PLUG IN WATER OR ANY OTHER LIQUID. 12 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 13 Cooking guide Food Mushrooms Chicken pieces (crumbed) Chicken strips Prawn cutlets (raw, crumbed) Fish cakes or pieces Fish fillets (in batter) Onion rings Chips (thick) 500g Potato wedges Spring rolls, small Fruit fritters Chips (thin) 500g Temperature 160 degrees, 175 degrees, 180 degrees, 175 degrees, 190 degrees, 175 degrees, 190 degrees, 190 degrees, 170 degrees, 180 degrees, 180 degrees, 190 degrees, Approx. Cooking Time 3-4 minutes 12-15 minutes 3-4 minutes 3-4 minutes 4-6 minutes 5-7 minutes 2-4 minutes 5-6 minutes 7-10 minutes 4-6 minutes 4-5 minutes 2-4 minutes The cooking times given in this chart are a guide only and should be adjusted to suit the quantity of food being deep fried. 13 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 14 Handy hints Food should be crisp when deep fried. This can be attributed to one or more of the following: · Not enough preheating time. · Too much food in the basket (do not fill more than two thirds full). We do not recommend fats that deteriorate quickly such as lard or dripping. Deep frying in butter or margarine is also not recommended because of their low smokepoint temperatures. · Olive oil is not recommended for deep frying due to its low smoke-point temperature. Oil can be re-used several times before it starts to break down (low smoke-point decreases (i. e. the oil will burn at a lower temperature and fried food will be less crisp). Filter the cooled oil through a fine sieve then store in an airtight container in a dark place. A fine sieve can be made by lining a funnel with an unused Chuxbrand cloth, paper coffee filter or clean cotton material. Oil will absorb food flavours, so it's a good idea to label the oil storage container with the type of food the oil was last used to cook. For example, don't fry a dessert in oil previously used for cooking fish. Recommended oils Vegetable oil A general term that refers to a blend of oils extracted from various seeds and fruits. Sunflower oil The oil is extracted from the seeds of the sunflower plant. Sunflower oil is high in polyunsaturated fats and low in saturated fats. It is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland, neutral flavour. Safflower oil Safflower oil is derived from the seeds of the safflower. Peanut oil Peanut oil is obtained from the kernels of the groundnut or peanut. [. . . ] Allow oil to thoroughly reheat and potato straws to drain thoroughly in between frying. Tip: Use "baking" potatoes for deep frying (ie desiree and pontiac potatoes). New potatoes are not recommended due to their high water content. 4 Deep fried mushrooms 4 litres oil for deep frying 24 button mushrooms (approx 200g), stalks trimmed 1 egg, beaten 1 tablespoon milk cup fresh breadcrumbs 4 1. Deep fry mushrooms until golden, approximately 5 minutes allowing oil to reheat between each batch. [. . . ]