User manual BREVILLE BPI280

[. . . ] BPI280 Party Pie Creations BPI280_IB_FA. indd 1 5/5/09 1:26:04 PM Contents Page Breville Recommends Safety First Know Your Breville Party Pie Creations Operating Your Breville Party Pie Creations Care, Cleaning and Storage Hints and Tips for Best Results Recipes 4 6 7 9 10 R BPI280_IB_FA. indd 2 5/5/09 1:26:05 PM Congratulations on the purchase of your new Breville Party Pie Creations BPI280_IB_FA. indd 3 5/5/09 1:26:05 PM 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 FOR YOUR BREVILLE PARTY PIE CREATIONS · Carefully read all instructions before operating the Breville Party Pie Creations and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the appliance for the first time. [. . . ] · Pies should be cooled and kept in an air-tight container in the refrigerator if not required immediately after baking. Reheat in a preheated hot oven 220-230ºC for 10 minutes or until heated through. · Do not reheat pies in a microwave oven as the pastry will soften. 11 BPI280_IB_FA. indd 11 5/5/09 1:26:09 PM Contents Page Traditional Pies Gourmet Pies Simple Snacks Dessert Pies and Sweet Ideas R R6 R9 R10 R1 BPI280_IB_FA. indd 1 5/5/09 1:26:10 PM Recipes Delicious recipes from Breville R BPI280_IB_FA. indd 2 5/5/09 1:26:10 PM Traditional Pies QUICK MEAT PIES Makes 8 1 tablespoon olive oil 100g minced beef 1 /3 cup finely chopped onion 2 tablespoons tomato sauce 1 tablespoon powdered gravy mix ½ cup/125ml water ¼ teaspoon mixed herbs Salt and pepper, to taste 2 teaspoons cornflour 2 teaspoons water 1 tablespoon finely chopped parsley 1 sheet ready-rolled shortcrust pastry, for bases 1 sheet ready-rolled puff pastry, for tops ITALIAN PIES Makes 8 1 tablespoon olive oil 100g minced beef 1 /3 cup finely chopped onion ½ cup Italian-style tomato sauce 1 tablespoon finely chopped basil Salt and pepper, to taste 1 sheet ready-rolled shortcrust pastry, for bases 1 sheet ready-rolled puff pastry, for tops 1. Heat oil in a saucepan, add minced beef and onion, cook over moderate heat for 4 minutes, add sauce, gravy mix, water, herbs and season with salt and pepper if required. Blend cornflour with water, add to meat mixture and stir until mixture boils and thickens. Preheat Party Pie Creations until the `Ready-to-bake' light illuminates. Insert pastry bases, fill each base with 1/3 cup meat mixture and cover with pastry tops. Close lid and cook for 6-8 minutes or until pies are cooked golden brown. 1. Heat olive oil in a saucepan, add minced beef, onion, tomato sauce and basil, cook over moderate heat for 5-6 minutes and season with salt and pepper if required. Preheat Party Pie Creations until the `Ready-to-bake' light illuminates. Insert pastry bases, fill each base with 1/3 cup meat mixture and cover with pastry tops. Close lid and cook for 6-8 minutes or until pies cooked and golden brown. NOTE More information on making Pastry Pies, Bread Pies and Pie Fillings can be found in `Hints and Tips for Best Results' on Page 10. R BPI280_IB_FA. indd 3 5/5/09 1:26:10 PM Traditional Pies continued POTATO AND CURRY PIES Makes 8 100g minced beef 1 /3 cup small diced potato 1 /3 cup finely chopped onion 1 teaspoon curry powder ½ cup/125ml water 2 teaspoons cornflour 2 teaspoons water Salt, to taste 1 sheet ready-rolled shortcrust pastry, for bases 1 sheet ready-rolled puff pastry, for tops CHICKEN AND LEEK PIES Makes 8 2 tablespoons butter ½ cup thinly sliced leek 2 tablespoons finely chopped parsley 1 cup cooked shredded chicken ½ cup/125ml chicken stock 2 teaspoons cornflour 2 teaspoons water Salt and pepper, to taste 1 sheet ready-rolled shortcrust pastry, for bases 1 sheet ready-rolled puff pastry, for tops 1. Combine minced beef, potato, onion, curry powder and water in a saucepan and cook over moderate heat for 6-8 minutes or until potato is cooked and soft. Add to meat mixture and stir over heat until mixture boils and thickens. Preheat Party Pie Creations until the `Ready-to-bake' light illuminates. Insert pastry bases, fill each base with 1/3 cup meat mixture and cover with pastry tops. Close lid and cook for 6-8 minutes or until pies are cooked and golden brown. 1. Heat butter in saucepan, add leek and lightly sauté for 2 minutes. Blend cornflour with water, add to chicken mixture and stir until mixture boils and thickens. Preheat Party Pie Creations until the `Ready-to-bake' light illuminates. Insert pastry bases, fill each base with 1/3 cup mixture and cover with pastry tops 5. Close lid and cook for 6-8 minutes or until pies are cooked and golden brown. NOTE All recipes use Australian metric cup and spoon measurements. R4 BPI280_IB_FA. indd 4 5/5/09 1:26:10 PM Traditional Pies continued MUSHROOM AND BACON PIES Makes 8 2 teaspoons olive oil 2 bacon rashers, rind removed, finely chopped 1 /3 cup chopped onion ¼ cup chicken stock 80g button mushrooms, chopped 1 tablespoon chopped parsley 2 teaspoons cornflour 2 teaspoons water Salt and pepper, to taste 1 sheet ready-rolled shortcrust pastry, for bases 1 sheet ready-rolled puff pastry, for tops 1. [. . . ] Use an electric mixer to beat the butter, sugar and vanilla until light and creamy. Preheat Party Pie Creations until the `Ready-to-bake' light illuminates. Close lid and cook for 6- 8 minutes or until pies are cooked and golden brown. MINI CHEESECAKES Makes 8 150g cream cheese, at room temperature 2 tablespoons caster sugar ¼ teaspoon vanilla extract ½ teaspoon finely grated lemon rind ½ tablespoon plain flour 1 x 60g egg ¼ cup/60ml cream 1 sheet ready-rolled shortcrust pastry, for bases 3 plain sweet biscuits, finely crushed CUSTARD TARTS Makes 8 2 tablespoons custard powder 1 tablespoon caster sugar 1 cup/250ml milk 1 sheet ready-rolled shortcrust pastry, for bases ½ teaspoon nutmeg 1. Use an electric mixer to beat the cream cheese, sugar, vanilla and lemon rind until just combined. [. . . ]