User manual BREVILLE BOV400

[. . . ] Pizzetta Oven Instructions for use Includes recipes With multi-functional operation Model BOV400 Contents Page Introduction Breville recommends safety first Know your Breville Pizzetta Oven Operating your Breville Pizzetta Oven Tips on how to best use your Pizzetta Oven Bake, roast and grill charts Care, cleaning and storage Recipes 3 4 6 8 9 12 14 R3 2 Congratulations on the purchase of your new Breville Pizzetta Oven 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 Breville Pizzetta Oven · Carefully read all instructions before operating and save for future reference. · Remove any packaging material and promotional stickers before using the Breville Pizzetta Oven for the first time. [. . . ] Serve sliced Roast Pork with the Gravy Sauce. Roast chicken 1 medium onion, peeled 1 /2 bunch thyme 1. 5kg chicken, washed 1 tablespoon oil Salt and pepper, to taste 4-6 Roast leg of lamb 4-6 1. Preheat the oven at 200ºC for 10 minutes. Insert onion and thyme into chicken cavity. Truss the chicken with wetted kitchen string. Brush with oil and season with salt and pepper if desired. Bake at 180ºC for 11/2 - 13/4 hours or until cooked when tested. Remove the chicken, cover with foil and allow to rest for 15 minutes before carving. Serve with Potato and Onion Gratin and steamed vegetables. 1. 2kg leg of lamb, trimmed 3 garlic cloves, peeled, thinly sliced 2 sprigs rosemary 2 sprigs thyme 2 tablespoons olive oil Salt & freshly ground black pepper, to taste Fresh Mint Sauce: 1 /4 cup caster sugar 3 /4 cup fresh mint leaves, chopped 1 cup malt vinegar 1. Preheat the oven at 200ºC for 10 minutes. Make small slits in the surface of the lamb and insert the garlic, rosemary and thyme. Place into the lightly greased baking pan. Brush the lamb with olive oil and season with salt and pepper. Bake at 180ºC for 11/4 hours for medium or 13/4 hours for well-done. Remove the lamb, cover loosely with foil and allow to rest for 15 minutes before carving. For the Fresh Mint Sauce, combine sugar, mint leaves and vinegar in a screw top jar. Serve with Fresh Mint Sauce and roasted vegetables. R5 Recipes continued Individual beef wellington 4 x 250g fillet steaks, trimmed 2 sheets puff pastry, thawed Freshly ground black pepper 150g mushroom pate 1 /4 cup chopped fresh parsley 1 x 60g egg, lightly beaten Olive oil, for greasing 1. Preheat the oven at 200ºC for 10 minutes. Place a steak into the centre of each halved pastry sheet. Sprinkle steaks with pepper and spread the pate evenly over the top. Fold the pastry over the steak to make a neat parcel. Brush the pastry edges with beaten egg and press to seal. Use pastry trimmings for decorative shapes. [. . . ] Place onto grill rack inserted into baking pan. Grill bread slices for 5 minutes or until lightly golden brown. Turn and grill another 5 minutes or until golden. Serve warm with coffee. /3 cup tomato paste 2 pieces Focaccia bread (approx. [. . . ]