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Breville BDF450XL manual

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Table of contents for the manual

  • Page 1

    www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2013. Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product. BDF450 Issue - A13 Austra lian Customer s Mail: PO Box 22 Bot[...]

  • Page 2

    BDF450 the Quick F ry ™ Digital Instruction Booklet[...]

  • Page 3

    C ONGRA TULA TIONS on the p urch ase of y our new Bre ville product[...]

  • Page 4

    3 CONTENT S 4 Breville rec ommends saf ety first 6 Know your Br eville product 8 Ho w to assemble/ dis assem ble yo ur Bre ville product 11 Operating y our Bre ville product 16 C ooking guide 19 C are & cle aning 22 Reci pes[...]

  • Page 5

    4 BREVILLE RE CO MMENDS SAFE TY FIRST At Bre ville we are very saf ety conscious. W e design and manufacture c onsum er products with the saf ety of y ou, our val ued customer, f oremost in mind. In addition we a sk that yo u exer cise a degree of c are when using any electric al appliance an d adher e to the f ollowing preca utions. READ ALL INS T[...]

  • Page 6

    5 BREVILLE RE CO MMENDS SAFE TY FIRST • Do not co ver the steam v ents when the deep fryer i s in use. • Do not lea ve the a pplianc e where children can to uch hot surfa ces, power cord or an y other part of the deep fryer . • Extreme c aution must be used wh en the deep fry er is filled with hot oil or other liquid. Do not m ov e [...]

  • Page 7

    KNO W y our Br eville product[...]

  • Page 8

    7 KNO W YOUR BREVILLE PRODUC T A. Large V iewing Win dow B. Stainless Steel Lid with M esh F ilter C. Digital Contr ol Panel D. F rying Bas ket 1.6kg f ood capacit y . Handle f olds down for c onv enient storage. E. 2200W He ating Element F. Remo vable Stain less Steel Fryin g Bowl 4 Litre Oil C apacity . G. Stainless Steel Exterior H. C ool Zone A[...]

  • Page 9

    HO W T O A SSEMBLE/ DIS A SSEMBLE y our Br eville product[...]

  • Page 10

    HO W TO ASSEMBLE/DIS ASSEMBLE Y OUR BREVILLE PRODUC T 9 STEP 1 Remo ve lid from the deep fry er by grasping the han dle on top and lift off . STEP 2 The wire fryin g bas ket has a hinged han dle for com pact storage. Rem ov e the bask et from the deep fry er. Extend an d lock the bas ket handle into position by squee zing the two handle pr ongs tog[...]

  • Page 11

    TONGUE S 10 IMPOR T ANT When assembling your d eep fryer for us e, please ensur e the NARRO W TONGUES in the con trol panel ar e inserted into the corr esponding GROO VES of the d eep fryer body . The deep fryer will not oper ate unless corr ectly assembled. HO W TO ASSEMBLE/DIS ASSEMBLE Y OUR BREVILLE PRODUC T GROO VES[...]

  • Page 12

    OPERA TING y our Br eville product[...]

  • Page 13

    12 P Age heAder..... OPERA TING YOUR BRE VILLE PRODUCT BEF ORE FIRST USE Remo ve all pa ckagin g materia ls and an y promotion al la bels from y our deep fryer . W as h the lid, rem ov able enamel bowl, stainless steel outer body an d wire frying bas ket in hot soap y water , rinse and dry thoro ughly . Wipe th e element with a soft, damp cloth an [...]

  • Page 14

    13 P Age heAder..... OPERA TING YOUR BRE VILLE PRODUCT NOTE When the deep fry er is switch ed off at the power out let and then switched back on, the c ooking temper ature displa y will default to the C elsius temperatur e scale. B. Cookin g T emperatur e Selection If yo u wish to s elect a C elsi us temperature (other th an those predetermin ed in[...]

  • Page 15

    14 OPERA TING YOUR BRE VILLE PRODUCT NOTE The functions c an be cancelled at an y time by pr essing the button. Car e should be taken wh en lowering food in the fryin g bas ket into the h ot oil. Some spl attering ma y occur . When cooking f oods coated with batter , lower the frying ba sket into the hot oil then c arefully a dd coated food direct [...]

  • Page 16

    15 OPERA TING YOUR BRE VILLE PRODUCT W ARNING During and immediately after cooking, steam may rise thro ugh the filter vent openings in the lid. This is normal, however avo id touching this ar ea during cooking to preven t steam burns as the steam generated is at a high temperatur e. As the bask et gets very hot, only use the handle to hold or car[...]

  • Page 17

    C OOKING GUIDE[...]

  • Page 18

    17 COOKING GUIDE The cookin g times gi ven in thi s chart are a g uide only an d sho uld be adjusted to suit the quantity of f ood being deep fried. F OOD TEMPERA TURE APPROX. COOKING TIME Mushroom s 160°C 3–4 minutes Chicken pieces (crum bed) 175°C 12–15 minutes Chicken strips 180°C 3–4 minutes Prawn c utlets (ra w , crumbed) 175°C 3–4[...]

  • Page 19

    18 COOKING GUIDE HAND Y HINTS F ood should be cri sp when deep fried. If results ar e soggy , it’s beca use the oil i sn’t hot eno ugh. This can be attri buted to one or more of th e followin g: • Not eno ugh preheating tim e. • T emperature setting is too lo w . • T oo much food in the bas ket (do not fill bas ket more than two[...]

  • Page 20

    C ARE & CLEANING for y our Br e ville product[...]

  • Page 21

    20 P Age heAder..... CARE & CLE ANING • Before cle aning , alwa ys ens ure the deep fryer i s turned off and di sconnected fr om the power o utlet. • Ensur e the deep fry er and oil are completely c ool. Oil will retain its temperature f or a long time after use. Do not attempt to m ov e or carry the deep fryer , element or control p [...]

  • Page 22

    21 CARE & CLE ANING IMPOR T ANT Never immerse the deep fry er contr ol panel, element or cor d in water or any other liquid. Alway s turn the appliance off at the power o utlet and then unplug cord bef ore attempting to mo ve the appliance and befor e cleaning. Do not, under any cir cumstances, immerse the contr ol panel/element, the power cor [...]

  • Page 23

    RE CIPE S[...]

  • Page 24

    23 RECIPE S CRUMBED BRIE WITH STRA WBERRY SA UCE Ser v es 4 INGREDIENTS 4 x 125g Brie cheese 1 egg , beaten 1 tablespoon milk 1 cup dried bre adcrumb 4 litres oil for deep fryin g METHOD 1. C oat cheese in c ombined beaten egg and milk, then br eadcrum bs. Once coated, r epeat co ating in egg then brea dcrumbs to give a thick c oating . Chill for 3[...]

  • Page 25

    24 RECIPE S CRUMBED PRA WN CUTLET S WITH GARLIC CHIVE MA Y ONNAISE Ser v es 4 INGREDIENTS 750g (appr ox 36) green king prawn s, peeled and dev eined, tails intact. 250g plain flour 1 egg , beaten 1 tablespoon milk 1 cup dried bre adcrumbs Grated zest 1 lemon 4 litres oil for deep fryin g METHOD 1. Co at prawn s in flour, then th e combin ed beate[...]

  • Page 26

    25 RECIPE S SPRING ROLLS Ser v es 8 INGREDIENTS 4 litres oil for deep fryin g 350g pork mince 200g green pra wn meat dic ed 1 tablespoon so y sauce ½ cup finely dic ed water chestnuts 4 green sh allots, finely s liced METHOD 1. C ombine a ll the filling in gredients and mix well. 2. P lace ¼ cup of mixture onto e ach wrapper and r oll; secure [...]

  • Page 27

    26 RECIPE S TEMPURA T e mpura is a s ty le of deep fr y ing t hat or iginate d in Japa n. It us es a ver y l ig ht bat ter to coat se afood ( pa rt icu larly praw ns) and vege tables . T empu ra is t hen tr adition al ly ser ved w ith a l ight dipping sauce . F oo d suit able f or T empu ra a re: • Pr awn s • Whole but ton mus hro oms •[...]

  • Page 28

    27 RECIPE S HONEY PRA WNS Ser v es 4 INGREDIENTS 4 litres oil for deep fryin g 16 green king pra wns, peeled and devein ed ½ quantity T empura Batter ½ cup hone y , warmed L cup toast ed sesame seed s 100g packet v ermicelli noodles METHOD 1. Fill deep fry er with 4 litres of oil. Preheat to 190°C. 2. Coat pra wns in batter a llowing excess batt[...]

  • Page 29

    28 RECIPE S T ART ARE SA UCE INGREDIENTS ½ cup ma yonnaise ¼ cup sour cr eam 2 tablespoons ch opped capers 2 tablespoons ch opped gherkin 1 tablespoon chopped p arsley Salt an d pepper to taste METHOD 1. C ombine m ay onnaise, so ur cream, capers an d gherkin. Se ason to taste. Ser ve a s an accom panimen t to Fish and Chips . CRUMBED LA MB CUTLE[...]

  • Page 30

    29 RECIPE S GREEN TO MA TO SALS A Ser v es 4 INGREDIENTS 1 cup pars ley sprig s ½ cup mint lea ves 1 clov e garlic, peeled 1 Spanis h onion, quartered 2 green tomatoes, quarter ed 2 tablespoons oli ve oil 2 tablespoons lem on juice METHOD 1. Plac e parsle y and mint into a food processor an d process using puls e button until ro ughly chopped. 2. [...]

  • Page 31

    30 RECIPE S SOUTHERN ST YLE CHICKEN Ser v es 4 INGREDIENTS 4 litres oil for deep fryin g 1 cup flour ½ teas poon salt ½ teas poon groun d black pepper 1 teas poon paprika 8 chicken pieces (drum sticks, wing s) 2 eggs, be aten 2 tablespoons milk METHOD 1. Fill deep fry er with 4 litres of oil. Preheat to 17 0°C. 2. Sift flour, pepper and p apri[...]

  • Page 32

    31 RECIPE S DEEP FRIED MU SHROOM S Ser v es 4 INGREDIENTS 4 litres oil for deep fryin g 24 button mus hrooms ( appro x 200g), stalks trimmed 1 egg , beaten 1 tablespoon milk Cup fr esh br eadcrumbs METHOD 1. Fill deep fry er with 4 litres of oil and prehe at to 150°C. 2. Coat mus hrooms in c ombined eg g and milk then bre adcrumbs. 3. Deep fry mus[...]

  • Page 33

    32 RECIPE S DEEP FRIED ICE CREAM WITH C ARAMEL SA UCE Ser v es 4 INGREDIENTS F ull cream vanill a ice cream 500g 2 da y old commerci al Madeira cake , processed into crum bs 3 eggs, be aten ¼ teas poon milk 4 litres oil for deep fryin g METHOD 1. Plac e a scone tra y into the freez er for 10 minutes to get rea lly cold. Scoop ice cream onto c old [...]

  • Page 34

    33 RECIPE S BANANA FRITTERS Ser v es 4 INGREDIENTS 1 cup self raisin g flour 1 teas poon sugar 1 egg , beaten 2 ⁄ 3 cup milk 1 tablespoon butter , melted 4 banana s, peeled and cut in thr ee 4 litres oil for deep fryin g METHOD 1. Sift flour into a bowl an d mak e a well in the centr e. A dd sugar, c ombined eg g, milk and melted b utter . 2. M[...]

  • Page 35

    34 NOTE S[...]

  • Page 36

    35 NOTE S[...]