User manual BREVILLE TF10

[. . . ] Do not move the appliance during cooking and allow it to cool before removing oil or other liquid. · Place skillet at least 200mm away from walls and curtains. · Do not leave the appliance unattended when in use. · Always use the appliance on a dry, level surface. [. . . ] When cleaning the non-stick coating, do not use metal (or other abrasive) scourers. Remove stubborn spots with a plastic washing pad or nylon washing brush. TEMPERATURE PROBE · If cleaning is necessary, wipe over unit with a slightly damp cloth. Never immerse the Temperature Probe or cord in water or any other liquid. Before inserting the Temperature Probe into the Skillet socket, ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth. This Skillet must be used with the Temperature Probe provided. Do not use any other probe or connector. Storage: Store the Temperature Probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, return the temperature probe to your nearest Breville Service Centre for inspection. Tip: For convenient storage of the Temperature Probe, line the skillet bowl with 2 sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe and plug don't scratch the nonstick surface. 2. Turn the dial on the heat probe clockwise to the desired setting. The heating `ON' light will illuminate. 6 7 CARE AND CLEANING CONT'D REMOVING DISCOLOURATION OF THE NON-STICK SURFACE Combine: 2 tablespoons bicarbonate of soda, 1/4 cup household bleach, 1 cup water. Pour into the frypan, place lid on with the vent closed, and simmer for 5-10 minutes. Clean in a well-ventilated area and avoid breathing in the vapours. In some instances this may not remove all the staining. COOKING TECHNIQUES SAUTEING Recommended temperature probe setting 8 - 10. Used for sauteing onions, garlic, spices, pastes, herbs, vegetables, meat and seafood. ROASTING Recommended temperature probe setting Searing Roast - 8 Cooking Roast ­ 5 - 6 Meat and Poultry The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices. · Preheat the frypan on setting 8. Use only a small amount for less fatty joints. · Brown and seal the meat on all sides. · After browning, turn the dial to setting 5 - 6, cooking the meat as desired. · Once the meat is cooked, set aside and cover with foil, whilst the gravy is prepared from the juice in the frypan. Vegetables · Cut into even sized pieces. [. . . ] Dip cutlets into flour, then into the eggs and then into the crumbs. Press the crumbs on firmly to form a thick coating. Place cutlets in a single layer onto a tray, cover and refrigerate for 20 minutes. Cook cutlets on each side for 5 minutes or until cooked to desired doneness. [. . . ]