User manual BREVILLE TF40

[. . . ] Avance Cookware Designed with an easy clean non-stick cooking surface Instructions for use Includes recipes Model TF40 Contents Page Introduction Breville recommends safety first Know your Breville Avance Cookware Operating your Breville Avance Cookware Care and cleaning Cooking techniques Recipes 3 4 6 8 9 11 R2 2 Congratulations on the purchase of your new Breville Avance Cookware Breville recommends safety first 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: Read all instructions before operating and save for future reference · If using plastic utensils, do not leave in cooking vessel when hot. · Never immerse cord and/or temperature probe in water or any other liquid. [. . . ] Heat the Avance Cookware on `High Sear' setting, add the oil, butter, then the onions and garlic. Stir fry the onions until they have a golden colour. Add the wine and thyme and cook until the liquid is reduced by half. Add the beef stock and bring the soup to the boil. Reduce the heat to setting 6-8, simmer the soup for 15-20 minutes, add salt and pepper if desired before serving. Serve with cheese croutons. R4 Curried pumpkin soup 4 Thai fish cakes 4 40g butter 1 large leek, thinly sliced 2 cloves garlic, freshly crushed 1 tablespoon curry powder 2 teaspoons ground cumin 1kg butternut pumpkin, peeled and chopped 6 cups chicken stock Black pepper, freshly ground 120ml sour cream 1 /2 bunch chopped chives 1. Heat butter then sauté leek, garlic and spices until soft. Bring to the boil, cover, reduce to setting 6-8 and simmer for 30 minutes or until pumpkin softens. Cool slightly and blend or process cooked mixture until smooth. Serve with sour cream and chives. 400g boneless white fish fillets, diced (cod or jewfish is preferable) 1 /2 bunch coriander (roots included), finely chopped 1 egg 1 /4 cup well cooked rice 1 tablespoon red curry paste 1 teaspoon fish sauce 1 tablespoon sweet chilli sauce 4 cups vegetable oil for frying 1. Place fish, coriander, egg, rice, curry paste and sauces into a food processor; blend the ingredients using the pulse button, until the mixture is smooth. To shape the fish cakes can be a little difficult; to make it easier place a little oil onto the palm of your hands before moulding. Shape the fish cakes into a flat round shape 3-4cm wide and place onto a greased tray. Heat the Avance Cookware on setting 8-10 for 10 minutes with 4 cups of vegetable oil. Place 6-8 fishcakes into the hot oil and shallow fry until golden brown in colour, remove and drain on paper towel. Serve with sweet chilli sauce and lime wedges. R5 Appetisers appear here Heading to and entrees continued Mussels in tomato and garlic sauce 4-6 Smoked salmon creamed eggs 4 eggs 1 /2 cup thickened cream Black pepper, freshly ground 2 tablespoons butter 150g smoked salmon, roughly chopped 2 tablespoons finely snipped chives 2 2 tablespoons olive oil 2 Spanish onions, finely diced 3 cloves garlic 1 cup white wine 600ml tomato pasta sauce 1 kg fresh mussels, bearded and scrubbed 1 /4 cup basil leaves, torn Black pepper, freshly ground 1. Heat the Avance Cookware on `High Sear' setting, add the oil, onions and garlic and stir fry until the onion is soft. Add the wine and cook until the liquid is reduced by half. Add the tomato sauce and bring the mixture to the boil. Add the mussels then reduce the heat to setting 10, place the lid on and cook until the mussels have opened. Serve with crusty bread and extra virgin olive oil. 1. Beat with mixer on high speed until light and fluffy. [. . . ] Reduce to a fast simmer until sauce has thickened. Serve chicken with sauce and rice, salad or roasted vegetables. 1 tablespoon light olive oil 1 tablespoon butter 500g chicken breast fillet, sliced into strips 2 cups long grain white rice 1 /2 teaspoon powdered saffron 3 whole cloves garlic 1 /2 teaspoon ground cardamom 1 teaspoon ground cumin 1 /2 teaspoon garam marsala 1 cinnamon stick, broken 2 cardamom pods, lightly crushed 3 cups chicken stock 1 /2 cup sultanas 100g smoked almonds 1. Heat oil in Avance Cookware on setting 12. Cover and bring to the boil using setting 12, then reduce to a fast simmer. [. . . ]