User manual BREVILLE BEF200

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: askus@breville. com. au Breville Customer Service Centre Avance® Banquet Frypan Instructions and Recipes BEF200 New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand Customer Service: 0800 273 845 Fax 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2008 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model: BEF200 Issue 1/08 Contents Page Breville Recommends Safety First Know Your Breville Avance® Banquet Frypan Operating Your Breville Avance® Banquet Frypan Care, Cleaning and Storage Cooking techniques Recipes 5 7 8 9 10 R1 Congratulations on the purchase of your new Breville Avance® Banquet Frypan 3 4 Breville recommends safety first We at Breville are very safety conscious. [. . . ] Serve hot topped with a swirl of sour cream and sprinkled with chives. R2 NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS. NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS. R3 Appetisers and Entrees (continued) Thai fish cakes Serves 4 400g boneless white fish fillets, diced (cod or jewfish is preferable) 1 /2 bunch coriander, leaves and roots, finely chopped 1 x 60g egg 1 /4 cup well cooked rice 1 teaspoon red curry paste 1 teaspoon fish sauce 1 tablespoon sweet chilli sauce 4 cups vegetable oil, for frying Sweet chilli sauce, for serving Lime wedges, for serving Appetisers and Entrees (continued) Serves 4 4 x 60g eggs, separated 2 tablespoons milk 1 teaspoon mild English mustard 1 /4 teaspoon salt 2 tablespoons butter 120g sliced ham, thinly sliced into strips 2 tablespoons finely snipped chives 1 tablespoon chopped parsley 1 medium tomato, chopped 1 /2 cup grated tasty cheese, for serving Batters Spicy pikelets Makes 12 1 cup plain flour 2 teaspoons baking powder 1 /4 tablespoon brown sugar 1 teaspoon ground ginger 1 /4 teaspoon cinnamon 1 /4 teaspoon mixed spices 2 x 60g eggs, lightly beaten 1 tablespoon honey 1 cup milk 2 tablespoons butter, melted 2 tablespoons butter, extra, for greasing Jam, for serving Whipped cream, for serving Mussels in tomato and garlic sauce Serves 4-6 2 tablespoons olive oil 2 Spanish onions, finely diced 3 cloves garlic 1 cup white wine 600ml prepared tomato pasta sauce 1 kg fresh mussels, bearded and scrubbed 1 /4 cup basil leaves, shredded Freshly ground black pepper Crusty bread, for serving Ham and herbed cheese omelette 1. Place fish, coriander, egg, rice, curry paste and sauces into a food processor. Process the ingredients using the pulse button, until the mixture is smooth. Shape the fish cakes by placing a little oil onto the palms of your hands. Mould the fish cakes into a flat round shape 3-4cm wide and place onto a greased tray. Preheat oil in the frypan on setting 8-10 for 10 minutes. Place 6-8 fishcakes into the hot oil and shallow fry until golden, remove and drain on paper towel. Serve hot with sweet chilli sauce and lime wedges. 1. Preheat frypan on `High Sear' setting. Add the oil, onions and garlic and stir fry until the onion is soft. Add the wine and cook until liquid is reduced by half. Stir in the tomato sauce, cover with the lid and bring the mixture to the boil. Add the mussels, then reduce to heat setting 6-8, replace the lid and cook until the mussels have opened. Remove any mussels that have not opened. Stir in the basil and sprinkle with pepper. Combine egg yolks, milk, mustard and salt in small bowl. Beat egg whites in a separate bowl until soft peaks form. Fold egg whites through egg yolk mixture. Heat in frypan on setting `High Sear'. Add butter to melt, add ham, chives, parsley and tomato, sauté for 2 minutes. Cover and cook until top of omelette puffs and base is cooked and golden. Sprinkle ham filling over half the omelette. [. . . ] Serve with pasta as an accompaniment to beef, chicken, pork or lamb. 1. Heat oil in frypan on heat setting `High Sear'. Add mustard seeds and sauté until they start to pop. Add onions, garlic, ginger and chillies and sauté for 2 minutes until softened. [. . . ]