User manual BREVILLE BFS600XL

[. . . ] 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: Carefully read all instructions before operating the appliance and retain for future reference. Remove any packaging material and promotional labels before using the food steamer for the first time. [. . . ] Eggs must be pierced with a clean pin or fine skewer through the top or base of the egg shell before cooking. Place a tablespoon of water into individual-sized heatproof dishes, cups or ramekins (small enough for 1 egg) then crack an egg into each. Insert 4 prepared ramekins into each steamer basket, then cover with lid. Prepare eggs, milk and seasonings for scrambled eggs by lightly beating in the rice/sauce cooking bowl. Place rice/ sauce cooking bowl into steamer basket and cover with lid. Larger eggs will require slightly longer cooking times. QUANTITY 1-8 (x 2oz/60g) 1-8 (x 2oz/60g) 1-8 (x 2oz/60g) 4 (x 2oz/60g) 4 (x 2oz/60g) 4 (x 2oz/60g) 6 (x 2oz/60g) eggs with 1/3 cup milk or cream and seasoning For your Breville food steamer 1 bunch bok choy or Chinese broccoli Sauce: 1 tablespoon peanut oil or vegetable oil 3 cloves garlic, peeled and finely chopped 2 teaspoons finely chopped fresh ginger 1 small red chili, finely chopped 2 tablespoons Chinese cooking wine (Shao hsing) 2 tablespoons oyster sauce 1 teaspoon sesame oil, for serving 1. If using Chinese broccoli slice into 2in (5cm) lengths. Fill water reservoir to MAX level, insert the drip tray then place steamer basket (­) on top. Place bok choy into steamer basket, and cover with lid. While bok choy is cooking, heat a wok or frying pan, add oil then garlic, ginger and chilli, stir fry for 1 minute or until garlic is just beginning to turn golden in color. Remove bok choy when cooked and place onto a serving plate, drizzle with sesame oil and ginger and chili sauce. 5oz (100g) snow peas, trimmed Dressing: 1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 teaspoon honey 2 tablespoons light olive oil Salt and pepper, optional 1. Fill water reservoir to MAX level, insert the drip tray then place steamer basket (­) on top. Place carrots and cauliflower into steamer basket and cover with lid. Place corn into steamer basket (=), remove lid and place on top of steamer basket (­) on steamer cover with lid. Place broccoli, asparagus and snow peas into steamer basket ( ), remove lid and place on top of steamer basket (=) on steamer. Combine dressing ingredients together in a clean, screw top jar and shake well. Remove vegetables when cooked and place into a serving bowl. 5oz (50g) pine nuts, toasted 5oz (150g) pancetta, chopped and fried Creamy Pesto Dressing: 1 cup sour cream cup prepared pesto Salt and pepper (optional) 1. Fill water reservoir to MAX level and insert the drip tray. Place steamer baskets onto steamer and cover with lid. [. . . ] Cut a piece of foil to fit the top shape of each basin and extend 1. Add flour and walnuts, stirring until all ingredients are well combined. Spoon sufficient mixture into each pudding basin until three quarters full. Cover each basin with a piece of baking paper, then with a piece of foil. [. . . ]