User manual BREVILLE BPI200

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers u Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA ¤ Fax Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service: askus@breville. com. au New Zealand Customers u Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ¤ Fax Customer Service: 09 271 3980 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2006 Pastry Creations is a trademark of Breville Pty. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. [. . . ] When using raisin bread, brioche or other sweet breads that are higher in sugar, remember that they may brown quickly. · To cut 2 bread tops and 2 bread bases, use 4 slices of large-size sandwich bread. Position the cutter over each slice and cut by pressing down into the bread. Ensure the cut is smooth around the edges. · For best results we recommend to butter the outside of the bread, that is, place the buttered sides against the cooking plates. Place filling between the unbuttered sides of bread. If you are on a low fat diet or kilojoule counting, the outside of the bread may be left unbuttered. Season the plates occasionally to prevent sticking and to make cleaning easier. 10 Fillings · Fillings should be cooked and cooled before adding to the pie base. The cooking time for the pies is not sufficient to cook raw meat fillings or soften fresh fruit or vegetable fillings. · Try to use canned or pre-cooked fruit, as fresh fruit may lose juice when heated. · If using a filling higher in liquid content, restrict filling to 1/3 cup measure of the mixture. · Pies with insufficient filling will not form a good shape and brown on top. · Excess prepared fillings may be stored in a covered container in the refrigerator for up to 2 days. · Be careful when biting into hot pies and especially hot pies containing fillings such as cheese, tomato or jam as these retain heat and may burn your mouth if eaten too quickly. Reheating · Keep pies hot after baking by placing onto a rack inserted into an oven-proof dish. Place into a slow oven preheated to 100-120ºC for up to 20 minutes. Combine mince, onion, Italian sauce and basil in a saucepan. Cook over moderate heat for 5-6 minutes and season with salt and pepper. Preheat Pastry Creations until the `Ready' light illuminates. Close lid and cook for 8 minutes or until golden brown. Note R3 Pastry Creations savoury recipes Curry mince and potato pies 80g minced steak 1 /3 cup small diced potato pieces 1 /3 cup finely chopped onion 1 teaspoon curry powder 1 /2 cup water 2 teaspoons cornflour 2 teaspoons water Salt, to taste 1. Combine mince, potato, onion, curry powder and water in a saucepan. Cook over moderate heat for 6-8 minutes or until potato is soft. Add to meat mixture and stir until mixture boils and thickens. [. . . ] Preheat Pastry Creations until the `Ready' light illuminates. Cook for 8 minutes or until golden brown. R9 Blackberry pies 1 x 425g can blackberries, drained, reserve juice 1 /3 cup reserved blackberry juice 2 teaspoons cornflour 2 teaspoons water 2 teaspoons finely chopped mint 1. Heat juice in a saucepan, blend cornflour with water, add to juice and stir until mixture boils and thickens. Remove from heat and add blackberries and mint, stir gently to combine. [. . . ]