User manual BREVILLE BPI200

[. . . ] ABN 98 000 092 928 Breville Customer Service Centre Australian Customers u Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA ¤ Fax Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service: askus@breville. com. au New Zealand Customers u Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ¤ Fax Customer Service: 09 271 3980 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model BPI200 Issue 1/06 Instructions Includes Recipes BPI200 That's the ideaTM Contents Page Breville recommends safety first Know your Breville Pastry Creations Operating your Breville Pastry Creations Care, cleaning and storage Hints for best results Recipes 4 6 7 9 10 R1 2 Congratulations on the purchase of your new Breville Pastry CreationsTM 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. [. . . ] · For a lighter and more buttery taste, use puff pastry or butter puff pastry for the pastry top with shortcrust pastry for the pastry base. Some pies, such as tarts and quiches, are made with a pastry base only. Place into a large freezer bag and seal before placing back into the freezer. Bread · Pastry Creations can also prepare economical pies from bread. Most types of large-size sandwich bread can be used: white, wholemeal, wholegrain, raisin loaf. It is not recommended to use thick or toast slices as they will prevent the lid from closing correctly. Heavy grained breads are not recommended as they may scratch the cooking plates and are not sufficiently pliable for shaping into the pie dishes. When using raisin bread, brioche or other sweet breads that are higher in sugar, remember that they may brown quickly. · To cut 2 bread tops and 2 bread bases, use 4 slices of large-size sandwich bread. Position the cutter over each slice and cut by pressing down into the bread. · For best results we recommend to butter the outside of the bread, that is, place the buttered sides against the cooking plates. If you are on a low fat diet or kilojoule counting, the outside of the bread may be left unbuttered. Season the plates occasionally to prevent sticking and to make cleaning easier. 10 Fillings · Fillings should be cooked and cooled before adding to the pie base. The cooking time for the pies is not sufficient to cook raw meat fillings or soften fresh fruit or vegetable fillings. · Try to use canned or pre-cooked fruit, as fresh fruit may lose juice when heated. · If using a filling higher in liquid content, restrict filling to 1/3 cup measure of the mixture. · Pies with insufficient filling will not form a good shape and brown on top. · Excess prepared fillings may be stored in a covered container in the refrigerator for up to 2 days. · Be careful when biting into hot pies and especially hot pies containing fillings such as cheese, tomato or jam as these retain heat and may burn your mouth if eaten too quickly. Reheating · Keep pies hot after baking by placing onto a rack inserted into an oven-proof dish. Place into a slow oven preheated to 100-120ºC for up to 20 minutes. Cook over moderate heat for 5-6 minutes and season with salt and pepper. Close lid and cook for 8 minutes or until golden brown. Note R3 Pastry Creations savoury recipes Curry mince and potato pies 80g minced steak 1 /3 cup small diced potato pieces 1 /3 cup finely chopped onion 1 teaspoon curry powder 1 /2 cup water 2 teaspoons cornflour 2 teaspoons water Salt, to taste 1. Close lid and cook for 8 minutes or until golden brown. Chicken and leek pies 3 tablespoons melted butter 1 /2 cup thinly sliced leek 2 tablespoons finely chopped parsley 1 cup cooked shredded chicken 1 /2 cup chicken stock 2 teaspoons cornflour 2 teaspoons water Salt and pepper, to taste 3 sheets Filo pastry 1. [. . . ] Cook for 8 minutes or until golden brown. 1 Bacon and mushroom pies 2 bacon rashers (1/4 cup), rind removed and finely chopped 1 /3 cup chopped onion 1 /4 cup chicken stock 80g button mushrooms, chopped 1 tablespoon chopped parsley 1 teaspoon grain mustard 2 teaspoons cornflour 2 teaspoons water Salt and pepper, to taste 1. Combine bacon and onion in a saucepan and cook for 2 minutes, add stock, mushrooms, parsley and mustard. Blend cornflour with water, add to mushroom mixture and stir until mixture boils and thickens. Cook for 8 minutes or until golden brown. R7 Pastry Creations savoury recipes Sweet potato and herb quiche 1 teaspoon butter 1 /3 cup chopped leek 100g (1/2 cup) diced sweet potato 2 x 60g eggs lightly beaten 1 /4 cup cream 2 tablespoons finely chopped herbs (parsley, basil) Salt and pepper, to taste 1. [. . . ]