User manual BREVILLE BDF300

[. . . ] Avance Forte Deep Fryer Commercial style for professional results Instructions for use Includes recipes Model BDF300 Contents Page Introduction Breville recommends safety first Know your Breville Deep Fryer How to assemble/disassemble your Deep Fryer Operating your Deep Fryer Auto cut-out reset button Care and cleaning Cooking guide Handy hints Recipes 3 4 6 7 8 10 11 12 13 R2 Congratulations on the purchase of your new Breville Avance Forte Deep Fryer 2 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with 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: · Do not place anything on top of the deep fryer when the lid is closed, when in use and when stored. · The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. [. . . ] It is strong in flavour, rich in colour and has a high smoke-point. Safflower oil is high in polyunsaturated fats and vitamin E. Peanut oil: Peanut oil is obtained from the kernels of the groundnut or peanut. It has a delicate flavour, nutty odour and has a high smoke-point. Serve chilled as an accompaniment to Crumbed Brie. 4 Salt and pepper calamari 4 litres oil for deep frying 1 /2 cup corn flour 1 teaspoon salt 1 teaspoon finely ground pepper 500g calamari rings 1 egg white 2 tablespoons water Sweet Thai Chilli Sauce 4 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. Page Entrees and light meals Main meals Accompaniments and garnishes Desserts R3 R8 R11 R13 R2 R3 Entrees and light meals continued Crumbed prawn cutlets with garlic chive mayonnaise 4 Salmon croquettes 4 Spring rolls 3 litres oil for deep frying 350g pork mince 200g green prawn meat diced 1 tablespoon soy sauce 1 /2 cup finely diced water chestnuts 4 green shallots, finely sliced 8 Samosas 1 tablespoon oil 1 small onion, finely chopped 1 teaspoon crushed garlic 1 teaspoon curry powder or paste 150g potato, finely chopped 100g carrot, finely chopped 1 tablespoon frozen peas 4 sheets ready rolled shortcrust pastry 1 tablespoon milk 3 litres oil for deep frying 16 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 1. 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 1 1 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 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 all the filling ingredients and mix well. Place 1/4 cup of mixture onto each wrapper and roll; secure the last rolled edge with a drizzle of water. [. . . ] Using two spoons, roll ice cream in combined egg and milk then cake crumbs. Return to freezer and repeat with remaining ice cream. Working one at a time ensures ice cream doesn't melt. Croutons 3 litres of oil for deep frying slices of day old bread, crusts removed 1. Fill deep fryer with oil and preheat to 190°C. [. . . ]