Breville BEF500 Issue - A11 manual

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[...]

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

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

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[...]

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[...]

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[...]

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

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[...]

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

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[...]

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

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[...]

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[...]

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

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[...]

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 [...]

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[...]

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[...]

RE CIPE S[...]

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 [...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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 [...]

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[...]

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[...]

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 [...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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 [...]

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 [...]

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[...]

39 NOTE S[...]