User manual BREVILLE 800GR

[. . . ] BR6096 800GR Grill Book 19/8/04 4:53 PM Page A PROFESSIONAL GRILL Breville Customer Service Centre TM Australian Customers Mail: Breville Customer Service Centre Locked Bag 2000 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 TM Phone: Fax Email Phone: Fax Email w w w. a u Breville is a registered trademark of Breville Pty Ltd. 98 000 092 928 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 Model 800GR Issue 1/04 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. BR6096 800GR Grill Book 19/8/04 4:53 PM Page 2 CONTENTS 4 5 6 7 9 Introduction About your Breville Professional Grill Breville recommends safety first Know your Breville Professional Grill Operating your Breville Professional Grill To use as an open grill To use as a closed grill To use as a sandwich press Adjustable grilling height control Variable Temperature Control Grilling guide Care and cleaning Storage Recipes PROFESSIONAL GRILL 9 10 11 12 13 15 17 18 19 3 BR6096 800GR Grill Book 19/8/04 4:53 PM Page 4 Congratulations on the purchase of your new Breville 800 Class Professional Grill Inspired by the belief that healthy, low-fat meals can taste great, your Breville 800 Professional Grill is designed with innovative features and heavy-duty components; ensuring powerful performance and healthy, tasty meals and snacks. In developing this booklet our goal was to provide you with the essential point from which you can start exploring the practical and everyday ways to make the best use of your 800GR. [. . . ] Lightly spread buns with butter or margarine. 4. Place a pattie on each bun and top with bacon, beetroot, tomato, tomato sauce and cheese. Add lettuce to burgers and place reserved roll halves on top. Serve immediately. TERIYAKI CHICKEN FILLETS Serves 4 OREGANO LAMB KEBABS Serves 4 BABY OCTOPUS WITH CHILLI AND GARLIC Serves 4 MARINATED NEW YORK CUT STEAK Serves 4 1 tablespoon mirin 2 tablespoons soy sauce 2 teaspoons caster sugar 2 teaspoons cooking sake 2 chicken breast fillets, halved lengthways To serve; Lemon wedges Steamed rice Salad of green leaves Preheat Professional Grill until the Heating light turns off. Combine mirin, soy sauce, sugar and sake. Place chicken in a stainless steel baking dish and pour prepared marinade over. Allow to stand for 30 minutes before cooking. Place chicken on grill and allow top plate to gently rest on chicken. Cook for 4-5 minutes until chicken is cooked through. Remove and allow to rest for 5 minutes before serving on a bed of steamed rice. Garnish with lemon wedges and accompany with a salad of green leaves. 1 tablespoon olive oil 1 tablespoon lemon juice 1 teaspoon chopped garlic 1 tablespoon dried oregano leaves 500g lamb loin, cut into 3 cm cubes freshly ground black pepper Wooden skewers, soaked in water To serve; Salad leaves Black olives Crumbled fetta cheese Preheat Professional Grill until the Heating light turns off. Combine oil with lemon juice and garlic in a large mixing bowl. Add lamb and allow to marinate for 30 minutes before threading onto 4 kebab skewers. Season each kebab generously with pepper and place on grill. Allow the top plate to rest lightly on lamb. Serve with crusty bread and a Greek salad of salad leaves, black olives and crumbled feta cheese. 750g baby octopus, cleaned 2 tablespoons olive oil 2 tablespoon Thai style sweet chilli sauce juice and zest of 1 lime 1 teaspoon minced garlic To garnish; Lime wedges Coriander sprigs To serve; Lightly steamed vermicelli noodles Preheat Professional Grill until the Heating light turns off. In a large mixing bowl combine octopus with oil, chilli sauce, lime zest, juice and garlic. Toss well to combine and season with pepper. Place octopus on pre-heated grill and lower press. Remove from grill and serve on top of vermicelli noodles, garnish with lime and coriander. 1 cup red wine 2 tablespoons olive oil 1 tablespoon Dijon style mustard 1 teaspoon minced garlic 4 New York cut steaks To serve; Creamy mashed potato Crisp green salad Preheat Professional Grill until the Heating light turns off. Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place steaks in a shallow dish, pour over marinade. 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