User manual BREVILLE TF50

[. . . ] Avance Premium Cookware Designed with superior scratch resistant cooking surface Instructions for use Includes recipes Model TF50 Contents Page Introduction Breville recommends safety first Know your Breville Avance Premium Cookware Operating your Breville Avance Premium Cookware Care and cleaning Cooking techniques Recipes 3 4 6 8 9 11 R2 Congratulations on the purchase of your new Breville AvanceProduct Name Here Insert Premium Cookware 2 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: · Always turn the temperature control probe to `MIN', then switch off at the power outlet, then unplug the appliance when not in use, before attempting to move appliance and before cleaning or storing. · This appliance is for household use only. [. . . ] Cool mixture then blend or process ingredients until smooth. Pour prepared mixture into serving pot and chill before serving. Serve with melba toast. R2 R3 Appetisers and entrees continued Chicken and sweet corn soup 4-6 French onion soup 1 tablespoon butter 1 tablespoon oil 6 medium brown onions, finely sliced 1 clove garlic, crushed 2 tablespoons plain flour 1 cup red wine 1 teaspoon chopped fresh thyme 6 cups beef stock 4-6 Curried pumpkin soup 4 Thai fish cakes 4 1 tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 tablespoon of finely chopped parsley 1 teaspoon ground black pepper 4 green shallots, sliced 1. Heat the oil in the Avance Cookware on `High Sear' setting. Add the oil then add garlic, corn, and chicken meat and stir fry for 1 minute. Add the chicken stock and bring to the boil. Add the egg whites and stir to break them up. Reduce the heat to setting 6-8, cook for 2 minutes. Heat the Avance Cookware on `High Sear' setting, add the oil, butter, then the onions and garlic. Stir fry the onions until they have a golden colour. Add the wine and thyme and cook until the liquid is reduced by half. Add the beef stock and bring the soup to the boil. Reduce the heat to setting 6-8, simmer the soup for 15-20 minutes, add salt and pepper if desired before serving. Serve with cheese croutons. 40g butter 1 large leek, thinly sliced 2 cloves garlic, freshly crushed 1 tablespoon curry powder 2 teaspoons ground cumin 1kg butternut pumpkin, peeled and chopped 6 cups chicken stock Black pepper, freshly ground 120ml sour cream 1 /2 bunch chopped chives 1. Heat butter then sauté leek, garlic and spices until soft. Bring to the boil, cover, reduce to setting 6-8 and simmer for 30 minutes or until pumpkin softens. Cool slightly and blend or process cooked mixture until smooth. Serve with sour cream and chives. 400g boneless white fish fillets, diced (cod or jewfish is preferable) 1 /2 bunch coriander (roots included), finely chopped 1 egg 1 /4 cup well cooked rice 1 tablespoon red curry paste 1 teaspoon fish sauce 1 tablespoon sweet chilli sauce 4 cups vegetable oil for frying 1. Place fish, coriander, egg, rice, curry paste and sauces into a food processor; blend the ingredients using the pulse button, until the mixture is smooth. To shape the fish cakes can be a little difficult; to make it easier place a little oil onto the palm of your hands before moulding. Shape the fish cakes into a flat round shape 3-4cm wide and place onto a greased tray. Heat the Avance Cookware on setting 8-10 for 10 minutes with 4 cups of vegetable oil. [. . . ] Reduce to a fast simmer until sauce has thickened. Serve chicken with sauce and rice, salad or roasted vegetables. 1 tablespoon light olive oil 1 tablespoon butter 500g chicken breast fillet, sliced into strips 2 cups long grain white rice 1 /2 teaspoon powdered saffron 3 whole cloves garlic 1 /2 teaspoon ground cardamom 1 teaspoon ground cumin 1 /2 teaspoon garam marsala 1 cinnamon stick, broken 2 cardamom pods, lightly crushed 3 cups chicken stock 1 /2 cup sultanas 100g smoked almonds 1. Heat oil in Avance Cookware on setting 12. Cover and bring to the boil using setting 12, then reduce to a fast simmer. [. . . ]