User manual BREVILLE BGR200XL

[. . . ] 4 6 8 12 14 15 16 18 25 Breville recommends safety first Know your Breville Panini Grill Operating your Breville Panini Grilll - Hints for best results for grilling meat - How to judge a steak's doneness - Hints for best results for toasting paninis Care and cleaning your Breville Panini Grilll Recipes One year limited warranty We at Breville 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: Carefully read all instructions before operation and save for future reference. Remove any packaging material and promotional stickers before using the Panini Grill for the first time. [. . . ] To tenderize these cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the connective tissue. If using a marinade recipe or premarinated meats from your meat retailer, drain excess marinade off and dab with kitchen paper before placing on the Panini Grill. Some marinades contain high sugar levels which can scorch on the Grill plate when cooked. Do not over cook meat, even pork is better served pink and juicy. Do not pierce meat with a fork or cut meat while cooking. This will let the juices escape, resulting in a tougher dry steak. When removing fish pieces, use a flat heat resistant plastic spatula to support the food. Parboiling sausages can alleviate the need to pierce sausages before cooking. The below cooking times are approximate and may need to be changed depending on variances in ingredient thickness and your personal taste. It is not recommended to cook items with thick bones such as T-bone steaks. 6 minutes or until cooked through · 4-5 minutes or until cooked through Sausages Panini Sandwich or Focaccia Vegetables sliced ¼" thick · 5-8 minutes or until golden brown · There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness ­ rare, medium rare, medium, medium well or well done ­ but it is easily mastered with these handy hints and tips. Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 160-170°F (70-75°C). Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 170-185°F (75-85°C). Cook for a few minutes per side, depending on thickness. Cook until steak feels very soft with back of tongs. Cook one side until moisture is just visible on top surface. [. . . ] 5oz (70g) cream cheese 3 teaspoons seeded mustard ½ tablespoon lemon juice ½ cup grated canned beet, drained 3. 5oz (100g) cream cheese 1 tablespoon lime juice ½ tablespoon drained capers ½ tablespoon freshly chopped dill Freshly ground black pepper, to taste 2 zucchini, ribboned with vegetable peeler 7oz (200g) smoked salmon Pre-heat Panini Grill using `PANINI' setting until the green `READY' light illuminates. Spread each Pita bread with cream cheese mixture. Place Pita bread on bottom plate of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 10 minutes. [. . . ]