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Breville BPI200 manual

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Table of contents for the manual

  • Page 1

    www .breville.com.au Model BPI200 Issue 1/06 Breville is a registered trademark of Breville Pty . Ltd. ABN 98 000 092 928 Breville Customer Ser vice Centre Australian Customers ✉ Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA ☎ Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: ask us @b re vi ll e .[...]

  • Page 2

    Instructions Inc ludes Recipes BPI200 That’s the ide a ™[...]

  • Page 3

    Contents Page Breville recommends safety first 4 Know your Breville Pastry Creations 6 Operating your Breville Pastry Creations 7 Care, cleaning and stora ge 9 Hints for best results 10 Recipes R1 2[...]

  • Page 4

    Congratulations on the purchase of your new Breville Pastry Creations ™[...]

  • Page 5

    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. 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 Brevil[...]

  • Page 6

    5 • Unwind the cord fully before use. • Do not let the cord hang over the edge of a table or counter , touch hot surfaces or become knotted. • This appliance is not intended for use by young children or infirm persons without supervision. • Y oung children should be supervised to ensure tha t they do not play with the appliance. • It is r[...]

  • Page 7

    Know your Breville P astry Creations 6 Power ‘On’ light indicates when the appliance is switched on Ready to bake light indicates when the appliance has reached the correct temperature and is ready to use 2 extra deep pie dishes hold a minimum 1/3 cup measure of filling each Pastry Cutter for perfectly round and even pie bases and lids Easy cle[...]

  • Page 8

    Operating your Breville P astry Creations 7 Before first use • Remove any packaging ma terial and promotional labels. Wipe the cooking plates with a soft damp cloth and dry thoroughly . • Season the cooking plates (lid and base) with a little vegetable oil and rub off the excess with absorbent paper . Do not use spray on non-stick coatings as t[...]

  • Page 9

    3. Cut 2 pastry tops and 2 bases by positioning the cutter over a flat sheet of pastry and press do wn firmly into the pastry . Do not twist. Ensure the cut is smooth around the edges (see Fig.3). 4. Place the pastry base into the centre of the pie dish and gently press to mould to the shape of the dish, ensuring the edges of the pastry overlap the[...]

  • Page 10

    Care, c leaning and storage 9 Before cleaning, turn the power off a t the power outlet and then remove the plug. Allow Pastry Creations to cool slightly . The appliance is easier to clean when slightly warm. Always clean your Pastry Creations after each use to prevent a build up of baked-on foods. T o c lean the cooking plates Wipe cooking plates w[...]

  • Page 11

    Hints for best results P astry • A wide selection of ready rolled pastr y , such as short crust, puff, butter puff and wholemeal, is available in your supermarket freezer . These pastries give great results and are handy to keep in your freezer . Allow sufficient time to defrost pastr y before use. Filo pastry can be used for some pies. Use Filo [...]

  • Page 12

    11 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. • T ry to use canned or pre-cooked fruit, as fresh fruit may lose juice when heated. • If using a filling higher in liquid content, restrict fi[...]

  • Page 13

    Recipes content R1 Page Pastry Creations savour y recipes R3 Pastry Creations sweet recipes R9[...]

  • Page 14

    R2 Recipes[...]

  • Page 15

    Quick meat pies 100g minced steak 1 ⁄ 3 cup finely chopped onion 1 tablespoon finely chopped parsley 1 ⁄ 4 cup tomato sauce 1 ⁄ 2 cup water 1 ⁄ 4 teaspoon mixed herbs Salt and pepper , to taste 2 teaspoons cornflour 2 teaspoons water 1. Combine mince and onion in a saucepan. Cook over moderate heat for 4 minutes, add sauce, water , herbs an[...]

  • Page 16

    P astry Creations savour y recipes R4 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. Combine mince, potato, onion, curr y po wder and water in a saucepan. Cook over moderate hea t f[...]

  • Page 17

    P esto chicken pies 20g English spinach 3 ⁄ 4 cup cooked shredded chicken 1 tablespoon pesto sauce 1 ⁄ 2 cup chicken stock 2 1 ⁄ 2 teaspoons cornflour 2 teaspoons water Salt and pepper , to taste 1. Heat 1 ⁄ 2 tablespoon butter in saucepan and lightly saute leek for 2 minutes. Add parsley , chicken and stock and bring to the boil. 2. Blend [...]

  • Page 18

    P astry Creations savour y recipes R6 Spinach and fetta pies 100g English spinach 1 teaspoon butter 1 ⁄ 3 cup finely chopped onion 60g Fetta cheese, crumbled 1 tablespoon pine nuts Cracked black pepper 3 sheets Filo pastry 2 1 ⁄ 2 tablespoons butter , melted 1. Blanch spinach, drain in sieve, push out excess moisture and finely chop. 2. Heat 1 [...]

  • Page 19

    Italian vegetable pies 2 teaspoons olive oil 1 ⁄ 4 cup chopped leek 1⁄3 cup vegetable stock 50g ( 1 ⁄ 4 cup) char grilled eggplant, chopped 50g ( 1 ⁄ 4 cup) roasted capsicum, chopped 1 tablespoon tomato paste 1 tablespoon chopped black olives 2 teaspoons finely chopped basil 1 teaspoon cornflour 1 teaspoon water Salt and pepper , to taste 1[...]

  • Page 20

    P astry Creations savour y recipes R8 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. Heat butter in saucepan, and lightly saute leek for 2 minutes, remove fr[...]

  • Page 21

    P ear and lime pies 1 x 425g can pears in natural juice, drained, reserve juice 1 ⁄ 4 cup reserved pear juice 1 ⁄ 4 cup fresh lime juice 1 tablespoon sugar 2 teaspoons cornflour 2 teaspoons water 1. Chop pears into small pieces. Combine in a saucepan with pear juice, lime juice and sugar . 2. Blend cornflour with water , add to pears and stir u[...]

  • Page 22

    P astry Creations sweet recipes R10 Orange custard tarts 2 tablespoons custard powder 1 tablespoon sugar 1 cup (250ml) milk 1 teaspoon grated orange rind 1. Place custard powder and sugar in a saucepan. Blend with sufficient milk to make a smooth paste. Gradually stir in remaining milk. 2. Slowly bring to the boil, stirring continuously . Reduce he[...]

  • Page 23

    Notes R11[...]

  • Page 24

    Notes R12[...]