Breville BEF500 Issue - A11 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40

Go to page of

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Breville BEF500 Issue - A11, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

What is an instruction?

The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Breville BEF500 Issue - A11 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.

Unfortunately, only a few customers devote their time to read an instruction of Breville BEF500 Issue - A11. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.

What should a perfect user manual contain?

First and foremost, an user manual of Breville BEF500 Issue - A11 should contain:
- informations concerning technical data of Breville BEF500 Issue - A11
- name of the manufacturer and a year of construction of the Breville BEF500 Issue - A11 item
- rules of operation, control and maintenance of the Breville BEF500 Issue - A11 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Breville BEF500 Issue - A11 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Breville BEF500 Issue - A11, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Breville service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Breville BEF500 Issue - A11.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Breville BEF500 Issue - A11 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • Page 1

    www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2010 . Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product. BEF500 Issue - A11 Austra lian C ustomer s Mail: PO Box 22 B[...]

  • Page 2

    BEF500 the Thermal Pr o Stainless ™ Instruction Booklet[...]

  • Page 3

    C ONGRA TULA TIONS on the p urch ase of y our n ew Bre ville Therm al Pr o Stainless ™[...]

  • Page 4

    3 CONTENT S 4 Bre ville recomm ends safet y first 6 Know y our Breville the Therm al Pro Stain less ™ 8 Operating yo ur Breville the Therm al Pro Stain less ™ 10 C are & cle aning 13 C ooking techniques & ti ps 18 Reci pes[...]

  • Page 5

    4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions. READ[...]

  • Page 6

    5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 IM POR T ANT S AFE GU A RD S F OR AL L E LE C TRI C AL AP PLI AN CE S • Unwi nd the c ord before u se . • Do not let t he cord h ang o ver t he edge of a table or cou nter, touch hot su r face s, or bec ome kno tte d . • Thi s applia nce is not i ntende d for use by you ng ch ild ren or i nfi r m per s[...]

  • Page 7

    KNO W y our Br eville Therm al Pr o Stainless ™[...]

  • Page 8

    7 KNO W YOUR BREVILLE THE THERM AL PRO ST AINLE SS ™ A. Large 39(L ) x 31(W) x 7 .8(H)cm banquet s haped fryp an Dish wash er safe . B. T oughened gla ss high domed lid Dish wash er safe . C. Steam v ent hole Suitable si ze for in sertion of meat probe. D . Ca st stainless steel han dles E. Cast-in butt erfly element 2400 watts of po wer , provi[...]

  • Page 9

    OPERA TING y our Br eville Therm al Pr o Stainless ™[...]

  • Page 10

    9 OPERA TING YOUR BRE VILLE THE THERMAL PRO ST AINLESS ™ BEF ORE FIRST USE Remo ve any prom otional m aterial s and pack aging m aterial s befor e use. W ash yo ur frypan an d lid in hot soa py water . Rinse an d dry thoro ughly . Do not immerse th e cord, plug and/ or T emperatur e C ontrol Probe in w ater or any other liquid. OPERA TION OF YOUR[...]

  • Page 11

    C ARE & CLEANING for y our Br e ville Therm al Pr o Stainless ™[...]

  • Page 12

    11 CARE & CLE ANING C ARE • Do not lea ve plastic c ooking utensils in contact with th e hot fryp an surfac e while cooking . • Before cle aning , switch the frypan to the large dot an d unplug fr om the power outlet. R emove th e temperature c ontrol probe when c ooled from the probe socket of the a ppliance. CLEANING Stainless steel cooki[...]

  • Page 13

    12 CARE & CLE ANING ST ORAGE Store the tem perature contr ol probe carefully . Do not kn ock or drop it as thi s can dama ge the probe . If dama ge is sus pected, return the tem perature contr ol probe to yo ur near est Breville Service C entre for inspection. TIP F or con venient stor age of the temperatur e probe, line the fryp an with 2 shee[...]

  • Page 14

    C OOKING TE CHNIQUE S & TIPS for y our Br e ville Therm al Pr o Stainless ™[...]

  • Page 15

    14 COOKING TE CHNIQUES & TIPS STIR FR YING Recomm ended temperatur e probe setting: SEAR for v egetables, 14 for se aling meat. • Prehe at your frypan bef ore adding any ingredients, a llowing the tem perature light to cy cle “ON” an d “OFF” se veral times. This will a llow the fryp an to reach an ev en higher temperature. • Stir fr[...]

  • Page 16

    15 COOKING TE CHNIQUES & TIPS • If using this m ethod, rem ember to under cook me at slightly so that r ehe ating will not spoil an d toughen th e finish ed dish. • Serv e stir fried foods imm ediately to retain their cri sp textur e. SHALLO W FRYING Recomm ended temperatur e probe setting: 8-10 . U sed to crispen and cook f oods in small [...]

  • Page 17

    16 COOKING TE CHNIQUES & TIPS MEA T AND POUL TR Y The fryp an is idea l for roastin g meat an d poultry , as the me at retains the fla vour and juices. The fryp an’ s dome lid allows for l arger joints of meat an d poultry of up to about 1.5kg to be cooked. • Prehe at the frypan on setting 14- SEAR F attier joints of meat such as l amb req[...]

  • Page 18

    17 COOKING TE CHNIQUES & TIPS BAKING Recomm ended temperatur e probe setting: SEAR The fryp an can be used f or bakin g cak es or self-saucin g pudding s. • Prehe at the frypan on SEAR setting f or 15 minutes with the lid on. Pla ce wire rack into the b ase of the p an to elevate the ca ke a wa y from the base of th e frypan. • Plac e the c[...]

  • Page 19

    RE CIPE S[...]

  • Page 20

    19 RECIPE S MIDDLE EA STERN CHUNK Y EGGPLANT DIP Ma kes 2 c ups INGREDIENTS 1.5kg eggplant, trimm ed and cut into 2cm c ubes 200ml oliv e oil 4 clov es garlic, chopped 1 tablespoon sweet p aprika 2 teas poons gro und cumin 1 teas poon chilli flakes 2 tablespoons tom ato paste 1 cup chopped pars ley Salt an d black pepper METHOD 1. Po ur 6 cups of [...]

  • Page 21

    20 RECIPE S CHICKEN AND S WEET C ORN SOUP Ser ves 6 INGREDIENTS 1.5 litres chicken stock 2 chicken bre ast fillets, trimmed 2 fresh c orn cobs 2cm piece ginger , sliced 2 tablespoons light so y sauce 2 x 125g can cre amed corn 3 egg whites 1 teas poon sesame oil 3-4 green onions, finel y sliced METHOD 1. He at the chicken stock and 2 cups of wate[...]

  • Page 22

    21 RECIPE S CURRIED PUMPKIN SOUP Ser ves 6 INGREDIENTS 40g butter 1 large r ed onion, finely chopped 2 clov es garlic, crush ed 2 tablespoons k orma curry pa ste 1.5kg pumpkin, peeled an d chopped 1.5 litres chicken stock 270ml c oconut milk L cup chopped cori ander METHOD 1. Prehe at frypan on setting 8. Melt b utter and cook onion an d garlic fo[...]

  • Page 23

    22 RECIPE S THAI FISH C AKES Ser ves 6 - 8 as p ar t of a n appet iser INGREDIENTS 600g white fish fillets, s uch as barramun di, snapper and r ed fish fillets 2 tablespoons Th ai red curry p aste 1 tablespoon fis h sauce 2 teas poons white sug ar 1 egg white 2 kaffir lime lea ves, thinly slic ed 80g green bean s, finely slic ed 1 litre vege[...]

  • Page 24

    23 RECIPE S BAKED E GGS & BEANS Ser ves 4 - 6 INGREDIENTS 2 tablespoons oli ve oil 1 large onion, finel y chopped 2 clov es garlic, crush ed ¼ cup tomato p aste 2 x 400g can peeled & chopped tomat o 1 tablespoon bro wn sugar 2 x 400g can three be an mix, rinsed and drain ed 6 large egg s Salt an d freshl y ground bl ack pepper METHOD 1. H[...]

  • Page 25

    24 RECIPE S SEAF OOD P AELLA Ser ves 6 - 8 INGREDIENTS 4 small ra w blue swimmer crabs 12 large gr een prawn s, left whole 12 small bla ck mussels, clean ed and de-bear ed 1 litre fis h stock 1 teas poon saffron thre ads 3 tablespoons e xtra virgin oli ve oil 1 onion, finely chopped 1 clov e garlic, crush ed 1 teas poon smoked pa prika 400g can d[...]

  • Page 26

    25 RECIPE S MU SSELS PRO VENCAL Ser ves 4 INGREDIENTS 2 tablespoons oli ve oil 3-4 eschallots, finel y chopped 2 teas poons finely ch opped, fresh th yme ½ cup chopped pars ley 3 large ri pe tomatoes, finely dic ed 3 clov es garlic, crush ed 1 cup white wine 2kg fres h mussels, bear ded and scrubbed F reshly groun d black pepper METHOD 1. He at[...]

  • Page 27

    26 RECIPE S J AP ANESE P ANC AKES Ser ves 4 INGREDIENTS 1 cup plain flour 1 teas poon salt 2 eggs, be aten ½ cup water 1 cup shr edded Chinese ca bbage 1 small carr ot, grated 4 green onions, finel y sliced 200g white fish fillets, dic ed 250ml vegetable oil Ja panese m ay onnaise, to serve T onkatsu sa uce, to serv e Shredded nori, t o serve [...]

  • Page 28

    27 RECIPE S CREPES Ser ves 6 - 8 INGREDIENTS 1½ cups plain flour Pinch salt 3 eggs, light ly beaten 1 ¼ cups milk 1 teas poon vanilla e xtract 40g butter , melted METHOD 1. Prehe at the frypan on setting 10-12. 2. Sift flour and sa lt into a large bowl. Gradually a dd combined eggs, milk, vanill a and butter . Beat until mixture is smooth. 3. P[...]

  • Page 29

    28 RECIPE S CRISPY T OFU AND VEGE T ABLE PEANUT S TIR-FR Y Ser ves 6 INGREDIENTS 300g firm tofu 2 tablespoons v egetable oil 1 large onion, s liced 1 large r ed capsicum, s eeded and sliced 2 carrots, thinl y sliced on th e diagona l 150g green bean s, trimmed 2 bunches br occolini, trimmed and cut into 5cm lengths Green onions and ch opped corian[...]

  • Page 30

    29 RECIPE S TURKISH GOZLEME Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped Salt an d pepper 150g feta cheese , crumbled 100g tasty chees e, grated 6 cups (1 small b unch) shr edded silverbeet Oliv e oil cooking spray Lemon wedges, to serv e Dough 3 ½ cups bak ers flour , sifted 2 teas [...]

  • Page 31

    30 RECIPE S TURKISH GOZLEME WITH LA MB Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped 500g lamb minc e 2 teas poons gro und cumin 1 teas poon sweet paprik a ¾ cup tomato p assata Salt an d pepper 150g feta cheese , crumbled 100g tasty chees e, grated 3 cups shr edded silverbeet Oliv e o[...]

  • Page 32

    31 RECIPE S 5. A dd sliced chicken and stir fry f or 2-3 minutes to sea l. Add pra wns and cabb age and c ontinue cooking f or a further 5 minutes. 6. Stir in cold ric e, breakin g up any l umps, until the rice i s heated thr ough. Add sauces an d green onions. Ser ve toppe d with cu cumb er and ca rrot s tr ips and A sian sh allot s. NOTE Shrimp p[...]

  • Page 33

    32 RECIPE S WHOLE STEA MED SNAPPER Ser ves 4 INGREDIENTS 1.5kg whole sna pper, scaled an d gutted 4cm knob ginger , thinly sliced 2 sticks lemongr ass, trimmed and c ut into thin strips 1 lime, s liced ¼ cup Sha oxing wine 2 tablespoons light so y sauce 2 teas poons sesame oil 2 tablespoons pe anut oil F resh coriander s prigs and sliced green oni[...]

  • Page 34

    33 RECIPE S HERB SPICY LA MB & BEAN NA CHOS WITH SALS A Ser ves 8 INGREDIENTS 2 tablespoons oil 1 onion, finely chopped 1kg lamb min ce 2 tablespoons gr ound cumin 2 tablespoons mild p aprika 1 teas poon ca yenne pepper L cup tomato p aste 425g can red kidne y beans, rinsed and drained 2 cups beef stock 2 x 230g plain corn chips 400g grated ta[...]

  • Page 35

    34 RECIPE S CRUS TED LAMB RA CKS Ser ves 6 INGREDIENTS 2 cups fres h brea dcrumbs 2 tablespoons ch opped parsle y 1 tablespoon chopped r osemary 2 clov es garlic, minced 1 teas poon grated lemon rind Salt an d freshl y ground bl ack pepper. ¼ cup Dijon mustar d 6 x 4 point lamb ra cks 2 tablespoons oli ve oil METHOD 1. C ombine br eadcrum bs, herb[...]

  • Page 36

    35 RECIPE S BEEF AND BLACK BE AN STIR-FR Y Ser ves 6 INGREDIENTS 800g beef fillet (su bstitute with rump or sirloin steak) ¾ cup Sha oxing wine ½ cup oy ster sauce ¼ cup sugar ¼ cup kejap m anis 2 tablespoons ses ame oil 2 tablespoons fi sh sauc e 3 tablespoons pe anut oil 1 large onion, cut int o thin wedges 2 clov es garlic, crush ed 2 tabl[...]

  • Page 37

    36 RECIPE S THAI CHICKEN CURR Y Ser ves 6 INGREDIENTS 270ml c oconut cre am 2 tablespoon Thai gr een curry paste 1 cup chicken stock 400ml coconut milk 1kg chicken thigh fillets, diced 150g green bean s, trimmed 250g punnet cherry tom atoes 200g can bamboo s hoots, drained 2 tablespoons fi sh sauc e 1 tablespoon sug ar ½ cup Thai ba sil lea ves [...]

  • Page 38

    37 RECIPE S INDIVIDU AL STICK Y DA TE PUDDINGS Ser ves 6 INGREDIENTS 200g coarsely ch opped dried dates 1 teas poon bicarbonate sod a 1 ¼ cups boiling wat er 60g softened butter 1 cup firmly pack ed brown sugar 1 cup self raisin g flour 2 eggs Butters cotch sauc e 160g butter 2 ⁄ 3 cup firmly packed br own sugar 1 cup thickened cr eam METHOD [...]

  • Page 39

    38 RECIPE S SPICED RHUBARB, APPLE AND BERRY C OMPOTE Ser ves 8 INGREDIENTS 80g butter ½ cup brown s ugar 1 cinnamon stick 1 vanilla be an, halved and scra ped 2 apples, peeled, cored an d cut into large dice 2 pears, cor ed and cut into l arge dice 2 bunches rhu barb , trimmed and cut int o 5cm lengths 270g fr esh dates, s eeds remo ved, chopped 3[...]

  • Page 40

    39 NOTE S[...]