User manual BREVILLE BGR200XL

[. . . ] 4 6 8 12 14 15 16 18 25 Breville recommends safety first Know your Breville Panini Grill Operating your Breville Panini Grilll - Hints for best results for grilling meat - How to judge a steak's doneness - Hints for best results for toasting paninis Care and cleaning your Breville Panini Grilll Recipes One year limited warranty We at Breville 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: Carefully read all instructions before operation and save for future reference. Remove any packaging material and promotional stickers before using the Panini Grill for the first time. [. . . ] Simply flip the feet forward to level the bottom cooking plate, or flip the feet backwards to angle the bottom plate. With the dial set on `SEAR' (see fig 3) the temperature is correctly suited to grill meats or other foods. For best Grilling results use meat cuts which are thick enough to touch the top and base plate when the Panini Grill is closed. Tougher cuts such as beef blade, topside steak or lamb forequarter or neck chops can be used. To tenderize these cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the connective tissue. If using a marinade recipe or premarinated meats from your meat retailer, drain excess marinade off and dab with kitchen paper before placing on the Panini Grill. Some marinades contain high sugar levels which can scorch on the Grill plate when cooked. When removing fish pieces, use a flat heat resistant plastic spatula to support the food. Parboiling sausages can alleviate the need to pierce sausages before cooking. The below cooking times are approximate and may need to be changed depending on variances in ingredient thickness and your personal taste. It is not recommended to cook items with thick bones such as T-bone steaks. 6 minutes or until cooked through · 4-5 minutes or until cooked through Sausages Panini Sandwich or Focaccia Vegetables sliced ¼" thick · 5-8 minutes or until golden brown · There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness ­ rare, medium rare, medium, medium well or well done ­ but it is easily mastered with these handy hints and tips. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 160-170°F (70-75°C). Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 170-185°F (75-85°C). Steak will be cooked to medium rare when it feels soft with back of tongs. Steak will be cooked to medium when it feels springy with back of tongs. The grill is ideal for toasting most types of bread (white, wholemeal, kibbled wheat, wholegrain etc), as well as artisan breads (Focaccia, Turkish bread, baguettes, bread rolls etc). Raisin bread, brioche or other sweet breads which contain high sugar content will tend to brown quicker. Try to use canned or pre-cooked fruit as fresh fruit may give off excessive juices when heated. Be careful when biting into paninis and sandwiches containing fillings such as cheese and tomato or jam as they retain heat and can burn if eaten too quickly. [. . . ] 5oz (100g) bocconcini cheese, drained and sliced 1 medium Spanish onion, thinly sliced 1 tablespoon balsamic vinegar 1½ tablespoons extra virgin oil Salt and freshly ground pepper, to taste Pre-heat Panini Grill using `PANINI' setting until the green `READY' light illuminates. Place lavash rolls on bottom plate of preheated grill and lower top plate and cook until bread is golden, crisp and heated through, approximately 8 minutes. Pre-heat Panini Grill using `PANINI' setting until the green `READY' light illuminates. Place focaccias on bottom plate of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 8 minutes. [. . . ]