User manual BREVILLE BEF210 REV A10

[. . . ] the Avance Banquet Frypan ® Instruction Booklet BEF210­BEF200 CONGRATULATIONS on the purchase of your new Breville Avance Banquet Frypan ® CONTENTS 4 7 8 10 16 20 Breville recommends safety first Know your Breville Avance® Banquet Frypan Operating your Breville Avance® Banquet Frypan Care & cleaning for your Breville Avance® Banquet Frypan Cooking techniques 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 operation and save for future reference. Remove and safely discard any packaging material and promotional stickers before using the Avance® Banquet Frypan for the first time. [. . . ] 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. Add extra thyme to pan juices mixing well and pour sauce over chicken to serve. METHOd 1. Add garlic, ginger and curry paste and cook until oil separates from curry paste. Stir in remaining coconut cream, bamboo shoots, cherry tomatoes and coriander leaves and simmer for 5 minutes. Serve with steamed jasmine rice. 27 CHICKEN ORIENTAL CHICKEN Serves 4-6 INGREdIENTS 1. 5kgchicken, trimmed, washedanddried Lcupteriyakisauce 2Tablespoonshoney 2Tablespoonsgingerwine 1Tablespoonscrushedgarlic ¾teaspoonfreshlymincedginger 2shallots, thinlysliced ¼teaspoonfivespicepowder ½teaspoonsesameoil 1Tablespooncornflour 1¼cup/315mlchickenstock Rice, saladorroastedvegetables, forserving CHICKEN PILAF Serves 4 INGREdIENTS 1Tablespoonlightoliveoil 500gchickenbreastfillet, slicedintostrips 1Tablespoonbutter 2cupslonggrainwhiterice 3wholeclovesgarlic ½teaspoonpowderedsaffron ½teaspoongroundcardamom 1teaspoongroundcumin ½teaspoonGaramMarsala 1cinnamonstick, broken 2cardamompods, lightlycrushed 3cups/750mlchickenstock ½cupsultanas 100gsmokedalmonds METHOd 1. 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'. Serve chicken with sauce and rice, salad or roasted vegetables. METHOd 1. Increase to heat setting `High Sear', cover with lid and bring to the boil. Reduce to heat setting 2-4 and simmer for 20 minutes or until rice has cooked. Reheat thoroughly before serving. 28 CHICKEN CREOLE CHICKEN Serves 4-6 INGREdIENTS 1kgchickenlegs 2TablespoonsCajunspicemix 2teaspoonssweetpaprika 1Tablespoonfreshlychoppedbasil 1cup/155gplainflour ¼cuplightoliveoil 1redcapsicum, trimmed, seededanddiced 1greencapsicum, trimmed, seededanddiced 2stickscelery, thinlysliced 2redchillies, thinlysliced 1cup/250mlchickenstock 300gcartonsourcream 30gbutter, softened BEEF BEEF BURGERS Makes 6 INGREdIENTS 500gleanbeefmince 1onion, finelydiced 1X60gegg, lightlybeaten ½cupfreshbreadcrumbs 1TablespoonWorcestershiresauce 2Tablespoonstomatosauce 1teaspoondriedmixedherbs Freshlygroundblackpepper ¼cupfruitchutney 2Tablespoonsoil 6rashersbacon, trimmed 6slicescannedpineapple, drained 6hamburgerrolls, forserving Barbequeortomatosauce, forserving Gardengreens, forserving METHOd 1. Add capsicum, celery and chillies to hot pan and sauté on setting 8. Stir flour mixture into chicken mixture and simmer for another 5-10 minutes. Add extra water or stock if needed to make sufficient sauce. METHOd 1. Combine beef, onion, egg, breadcrumbs, sauces, herbs, pepper and chutney. Wet palms of hands and shape into 6 evensized patties, refrigerate until required. Place beef patties onto rolls and top with bacon, pineapple, barbeque or tomato sauce and a selection of garden greens. TIP Beef Patties are best made ahead of time and chilled for several hours before looking. 29 BEEF BEEF ANd ALLSPICE CASSEROLE Serves 4 INGREdIENTS 1kgchucksteak, trimmedandcutinto 2cmcubes 2Tablespoonsplainflour 1Tablespoonoliveoil 30gbutter 3smallonions, cutintowedges 2stickscelery, sliced ½Tablespoongroundallspice 3mediumpotatoes, peeledandcubed 1largecarrot, sliced 5cups/1. 25Lbeefstock 2teaspoonsWorcestershiresauce 300mlsourcream Potatoes, riceorpasta, forserving CLASSIC ROAST BEEF WITH GRAvy Serves 4 INGREdIENTS 1. 5kgbonedribroast Freshlygroundblackpepper 2clovesgarlic, crushed 1Tablespoonoliveoil Gravy, forserving METHOd 1. Cover with lid, reduce to heat setting 4-6 and cook for a further 1½ hours or until cooked to desired doneness. Remove and cover with foil and allow to stand for 15 minutes before carving and serve with gravy. METHOd 1. Add onions, celery, allspice, and vegetables, sauté until well browned. [. . . ] · Cook for approximately 3­4 minutes on either side, depending on the depth of toasting desired. NOTE Temperature setting will depend on filling, and will need to be adjusted accordingly. 14 15 RECIPES BREAKFAST BASIC OMELETTE Serves 2 INGREdIENTS 2x60geggs, beaten Lcup/85mlmilk Blackpepper, freshlyground 2teaspoonsoilorbutter Optional Fillings: · Ham and cheese · Spinach and fetta · Tomato and corn · Mushroom and chives · Smoked salmon and cottage cheese FLUFFy SMOKEd SALMON SCRAMBLEd EGGS Serves 2 INGREdIENTS 2x60geggs ¼cup/65mlthickenedcream Blackpepper, freshlyground 1Tablespoonbutter 75gsmokedsalmon, thinlysliced 1Tablespoonfinelysnippedchives Optional Fillings: · 2 muffins, toasted · 40g mascarpone cheese METHOd 1. Pour omelette mixture into Avance® Skillet and cook for 2-3 minutes, add filling onto one half of the omelette and carefully fold other half over. Place eggs and cream into a mixing bowl, mix together until light and fluffy. [. . . ]