User manual BREVILLE BDF450

[. . . ] BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 1 Instructions for use Includes recipes 4L Deep Fryer Model BDF450 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 2 Contents Page Introduction Breville recommends safety first Know your Breville 4L Deep Fryer How to assemble/disassemble your Breville 4L Deep Fryer Operating your Breville 4L Deep Fryer Auto cut-out reset button Care and cleaning Cooking guide Handy hints Recipes 3 4 6 7 8 11 12 13 14 R1 2 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 3 Congratulations on the purchase of your new Breville 4L Deep Fryer BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page 4 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. Important safeguards for your Breville 4L Deep Fryer · Carefully read all instructions before operating the appliance and save for future reference. · Remove any packaging material and promotional stickers before using the Deep Fryer for the first time. [. . . ] Sunflower oil is high in polyunsaturated fats and low in saturated fats. Canola oil Made from seeds of the canola plant. It is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland, neutral flavour. Safflower oil Safflower oil is derived from the seeds of the safflower. 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. Peanut oil is high in mono-unsaturated oil and vitamin E. De Inc Note DO NOT USE SOLID FRYING OILS, ONLY USE LIQUID OILS AS PER THE RECOMMENDATIONS. 14 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page R1 Recipes Delicious recipes Includes instructions for use BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page R2 Contents Page Entrees and light meals Main meals Accompaniments and garnishes Desserts R3 R8 R11 R13 R2 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page R3 Entrees and light meals Crumbed brie with strawberry sauce 4 x 125g Brie cheese 1 egg, beaten 1 tablespoon milk 1 cup dried breadcrumb 4 litres oil for deep frying 1. Coat cheese in combined beaten egg and milk, then breadcrumbs. 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. 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. R3 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page R4 Entrees and light meals continued Crumbed prawn cutlets with garlic chive mayonnaise 4 Salmon croquettes 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 4 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. [. . . ] Serving suggestion: Serve as a garnish to seafood dishes. R12 BDF450_IB_FA. qxp:Blender 12/1/10 2:21 PM Page R13 Desserts Deep fried ice cream with caramel sauce Full cream vanilla ice cream 500g 2 day old commercial Madeira cake, processed into crumbs 3 eggs, beaten 1 /4teaspoon milk 4 litres oil for deep frying 1. Place a scone tray into the freezer for 10 minutes to get really cold. Scoop ice cream onto cold tray to make 8 balls. Return to freezer immediately until ice cream is very hard. [. . . ]