User manual BREVILLE BBL800

[. . . ] BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page A Breville Customer Service Centre Australian Customers Mail: Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Customer Service askus@breville. com. au New Zealand Customers Mail: Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service: 09 271 3980 0800 288 513 Customer Service askus@breville. com. au Phone: Fax Email Phone: Fax Email w w w. a u Breville is a registered trademark of Breville Pty Ltd. 98 000 092 928 Professional Collection is a trademark of Breville Pty Ltd Head Office Building 2, Port Air Industrial Estate, 1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand Private Bag 94411, Greenmount, Auckland Tel 09 271 3980 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. BBL800 Blender Instructions & Recipe Inspirations BBL800 Issue 1/07 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 2 CONTENTS 5 7 9 9 9 11 13 14 16 17 18 19 Safety Your new Breville Professional 800 Collection Blender Operating Before first use Assembling the blender Using the blender Disassembling the blender Cleaning Blending chart Do's and don'ts Having trouble?Recipe inspirations 3 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 4 SAFETY BREVILLE RECOMMENDS SAFETY FIRST We at Breville are very safety conscious. [. . . ] Recipes to be used as a guide only. RECIPES 21 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 22 SOUPS THAI GREEN CURRY PASTE 4 large green chillies, stems removed and roughly chopped 1 teaspoon cracked black pepper 1 onion, peeled and roughly chopped 2 cloves garlic, peeled and crushed 1 bunch coriander, including root, washed and chopped 1 stem lemongrass, trimmed and thinly sliced 1 /2 teaspoon salt 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons dried shrimp paste 1 teaspoon ground turmeric 2 tablespoons oil 1. Place all ingredients into blender jug, select the Blend function and blend to a smooth paste. TIP: If required, interrupt blending halfway and scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water if necessary. TIP: This curry paste is best suited to poultry. Allow 2 tablespoons paste per 500g poultry. TIP: Store curry paste in an airtight container in the refrigerator. TIP: Substitute 2 teaspoons chopped lemon rind for lemongrass. MALAYSIAN CURRY PASTE /2 cup coriander seeds 1 tablespoon cumin seeds 2 teaspoons fennel seeds 1 /4 cup dried chillies, crushed 6 cloves garlic, peeled and crushed 1 tablespoon chopped fresh ginger 5 candle nuts, chopped 2 tablespoons desiccated coconut 3 teaspoons shrimp paste 2 teaspoons tamarind paste 2 teaspoons ground turmeric 4 stems fresh lemon grass, thinly sliced 11/4 cups/315ml oil 1 WONTON SOUP Serves 4 2cm piece ginger, peeled and chopped 1 clove garlic, peeled and crushed 125g lean pork meat, trimmed and roughly chopped 125g green prawns, shelled and deveined 1 tablespoon soy sauce 1 /2 teaspoon salt 1 /4 teaspoon sesame oil 16 wonton wrappers 1 x 60g egg, lightly beaten 4 cups/1 litre chicken stock 2 shallots, finely chopped 1. Place ginger and garlic into the blender jug and use the Auto Pulse function until finely chopped and combined. Add pork, prawns, soy sauce, salt and sesame oil into the blender jug and use the Auto Pulse function until a smooth paste is formed. Place a teaspoon of mixture slightly below centre of wonton wrapper and brush edges of the wrapper with egg. Fold wrapper in half to make a triangle and press edges to seal, excluding any air. Moisten the two edges of the triangle with egg, bring together and pinch to seal. 4. Drop wontons into boiling salted water and cook for 10 minutes. Meanwhile, bring chicken stock to the boil in a saucepan, reduce heat and simmer 2-3 minutes. Lift out wontons from boiling water and place four wontons each in four individual bowls, spoon over chicken stock. Garnish with chopped shallots. SWEET CORN AND BACON SOUP Serves 4-6 1 tablespoon oil 1 onion, peeled and chopped 4 cloves garlic, peeled and crushed 1 tablespoon fresh coriander 3 cups fresh corn kernels 3 cups/750ml chicken stock 1 /2 cup/125ml milk 1 /2 cup/125ml cream 3 bacon rashers, rind removed and finely chopped 1 tablespoon snipped chives, optional 1. Heat oil in a large saucepan and add onion, garlic and coriander. Cook over a medium heat, stirring constantly until onion is soft; add corn, stock, and milk. Cover with lid, bring to boil, then reduce heat and simmer, covered for 20 minutes. Cook bacon in a separate pan until crisp, drain on absorbent kitchen paper. Transfer corn mixture in two batches into blender jug, select the Blend function and blend until smooth. Return soup to pan, stir in cream and bacon and heat gently. [. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]