User manual BREVILLE BDF200

[. . . ] BDF200 AvanceTM 3L Deep Fryer Contents Page Page Introduction Breville Recommends Safety First Know your Breville Deep Fryer How to Assemble/Disassemble your Deep Fryer Operating your Deep Fryer Care and Cleaning Cooking Guide Handy Hints Recipes 3 4 6 7 8 11 12 13 R2 2 Congratulations on the purchase of your new Breville AvanceTM Deep Fryer 3 Breville Recommends Safety First At Breville we 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 AvANcETM DEEP FRYER · Always turn the appliance off, first turn off at the power outlet and then unplug cord when not in use before attempting to move the appliance, before cleaning or storing. · Do not immerse the appliance controller, supply cord or plug in water or any other liquid. [. . . ] Once coated, repeat coating in egg then breadcrumbs to give a thick coating. Fill deep fryer with oil to maximum level. Deep fry cheese in two batches until cooked and golden, approximately 2 minutes allowing oil to reheat between each batch. Serving suggestion: Serve as an entrée with Strawberry Sauce and a salad garnish. Strawberry Sauce 1 punnet strawberries, washed and hulled 1 tablespoon sugar 1. Combine flour, salt, pepper, egg white and water. Shake bag to coat calamari evenly with flour mixture. Deep fry in two batches for approximately 3-4 minutes allowing oil to reheat between each batch. Serving suggestion: Serve with chilli sauce and salad as an entrée or light meal. 1. Serve chilled as an accompaniment to Crumbed Brie. R3 Entrees and Light Meals continued cRUMBED PRAWN cUTlETS WITh GARlIc chIvE MAYONNAISE Serves 4 750g (approx 36) green king prawns, peeled and deveined, tails intact 250g plain flour 1 egg, beaten 1 tablespoon milk 1 cup dried breadcrumbs grated zest 1 lemon 3 litres oil for deep frying SAlMON cROQUETTES Serves 4 2 large potatoes, peeled and diced 415g can pink salmon, well drained 1 small onion, finely chipped grated zest and juice 1 lime or lemon 2 tablespoon chopped coriander or parsley 1 egg, beaten 1 cup grated tasty cheese salt and pepper to taste plain flour 2 eggs, beaten 3 cups plain flour 3 litres oil for deep frying 4. Coat prawns in flour, then the combined beaten egg and milk, then breadcrumbs mixed with lemon zest. Once coated, repeat coating in egg then breadcrumbs to give a thick coating. Fill deep fryer with oil to maximum level. Deep fry prawns in four batches until cooked and golden, approximately 2-3 minutes allowing oil to reheat between each batch. Garlic chive mayonnaise ½ cup mayonnaise ¼ cup sour cream 1 clove garlic, crushed finely grated zest 1 lemon 2 tablespoons snipped chives salt and pepper to taste 1. Drain and mash (yield approximately 2 cups). Combine mashed potato, salmon, onion, lime zest, juice, coriander, beaten egg and grated cheese. Divide and shape mixture into 12 sausage-shaped croquettes. Crumb the croquettes by placing hem in the egg mix, then breadcrumb. Deep fry croquettes in two batches until cooked and golden, about 4-5 minutes allowing oil to reheat between each batch. Serving suggestion: Serve as a light meal with salad. 1. Combine mayonnaise, sour cream, garlic, lemon zest and chives. [. . . ] Wash parsley and pat dry thoroughly with paper towel. Deep fry about 1/2 cup at a time until crisp and golden, approximately 2-3 minutes allowing oil to reheat between each batch. Serving suggestion: Serve as a garnish to seafood dishes. R12 Deserts DEEP FRIED IcE cREAM WITh Serves 4 caramel sauce Full cream vanilla ice cream 500g 2 day old commercial Madeira cake, processed into crumbs 3 eggs, beaten ¼ teaspoon milk 3 litres oil for deep frying cARAMEl SAUcE Serves 4 60g butter ¾ cup brown sugar 1 tablespoon cornflour ½ cup water ½ cup cream pinch salt 1. Place a scone tray into the freezer for 10 minutes to get really cold. [. . . ]