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Breville BDF500 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. 2010 . 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. BDF500 Issue - B11 Austra lian C ustomer s Mail: PO Box 22 B[...]

  • Page 2

    BDF500 the Smart F ryer ™ Instruction Booklet[...]

  • Page 3

    C ONGRA T ULA TIONS on the p urch ase of y our n ew Bre ville Sm art F ry er ™[...]

  • Page 4

    3 CONTENT S 4 Bre ville recomm ends safet y first 6 Know y our Breville Smart F ryer ™ 8 Operating yo ur Breville Smart F ryer ™ 11 C ooking with y our Breville Smart F ryer ™ 17 C ooking techniques & ti ps 21 C are & cle aning 24 Reci pes[...]

  • Page 5

    4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufactur e con sume r product s with the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions. REA[...]

  • Page 6

    5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 IM POR T AN T S AFE GU ARD S F OR AL L E LE C TRI C AL AP PLI AN CE S • F ully unwin d the power cord bef ore use. • Do not let the pow er cord h ang o ver the edge of a bench or ta ble, touch h ot surfac es or become kn otted. • T o protect against electric s hock do not immerse the po wer cord, po wer[...]

  • Page 7

    KNO W y our Br eville Sm art F ry er ™[...]

  • Page 8

    7 A F E E KNO W YOUR BREVILLE S MAR T FRYER ™ A. L CD display Indicates tim e, temperatur e plus preprogramm ed cooking fun ctions for yo ur fav ourite dish es. B. Mesh filt er Filter to minimi ze cookin g odours. C. Cor d storage D . ‘C ool Zone’ technology Debris fall s into cooler oil, pre venting exc ess burning an d extendin g oil life [...]

  • Page 9

    OPERA TING y our Br eville Sm art F ry er ™[...]

  • Page 10

    OPERA TING YOUR BRE VILLE SMAR T FRYER ™ 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 and lock th e bas ket handle into position b y squeezin g the two handle pr ongs together , pu[...]

  • Page 11

    10 OPERA TING YOUR BRE VILLE SMAR T FRYER ™ 5. T o change tem perature format, press and hold th e SCROLL/SELE CT knob for three s econd s. If the temperatur e format i s set to Celsi us, it will change to F ahrenheit after pr essing the SCROLL/ SELEC T knob for three secon ds. Change the form at one time per command. T o change the form at again[...]

  • Page 12

    C OOKING with y our Br eville Sm art F ry er ™[...]

  • Page 13

    12 P AGE HEADER..... COOKING WITH Y OUR BREVILLE SMAR T FRYER ™ COOK M ODE When the unit i s turned on the first selection a vail able is c ooking mode . The displ ay pan el options will be The default cookin g mode will be Selecting a diff erent cooking mode will change th e time and tem perature setting s. As ea ch mode is selected, th e times[...]

  • Page 14

    13 P AGE HEADER..... COOKING WITH Y OUR BREVILLE SMAR T FRYER ™ ST ART / CANCEL BUTT ON Press the S TAR T/ CANCEL b utton to confirm the ch osen setting s. When ST ART / CANCEL i s pushed, the elements will turn on, the dis pla y will turn orange, HEA TING will displ ay an d the actual temperature of the oil will sh ow. Pressing thi s button aga[...]

  • Page 15

    14 P AGE HEADER..... COOKING WITH Y OUR BREVILLE SMAR T FRYER ™ T wice Fried Chips When TWICE FRIED CHIPS m ode is selected and confirm ed by pressing the SCROLL/SELE CT knob, 1S T FRY /2ND FRY displ ay s. 1. Select 1ST FR Y by highlighting an d pressing SCROLL/ SELECT knob to confirm. 1ST FR Y flash es to indicate it is the selected option. O[...]

  • Page 16

    15 P AGE HEADER..... COOKING WITH Y OUR BREVILLE SMAR T FRYER ™ Proceedin g to 2ND FR Y 1. Empty th e contents of the bas ket onto a plate lined with p aper towel to c ool slight ly . 2. Push the SCROLL/ SELECT knob . 1ST FR Y starts to flash and 2ND FR Y is dis pla yed. T urn the SCROLL/ SELEC T knob to highlight 2ND FRY . 2ND FR Y starts to ?[...]

  • Page 17

    16 NOTE S[...]

  • Page 18

    C OOKING TE CHNIQUE S & TIPS[...]

  • Page 19

    18 P AGE HEADER..... COOKING TE CHNIQUES & TIPS F oods should be cri sp when deep fried. If results ar e soggy , the oil i sn’t hot en ough. This can be attri buted to one or m ore of the followin g: • Not eno ugh preheating time • T emperature too low • T oo much food in the bas ket (do not fill more th an two thirds full) • Do not [...]

  • Page 20

    19 P AGE HEADER..... COOKING TE CHNIQUES & TIPS Method f or the perfect chip 1. Peel an d cut potatoes into an e ven 1cm thickness. 2. Soa k in cold water o vernight, changin g the water 2 or 3 tim es to remov e the starch. 3. Drain and dry thor oughly with pa per towel. 4. Preheat oil 130 ° C. 5. F ry in small batches (500g) f or 5 minutes or[...]

  • Page 21

    20 P AGE HEADER..... COOKING TE CHNIQUES & TIPS COOKING GUIDE F OOD TEMPERA TURE APPROX. COOKING TIME Mushroom s 160 ° C 3-4 mins Chicken pieces (crum bed) 175 ° C 12-15 mins Chicken Strips 180 ° C 3-4 mins Prawn C utlets (raw , crumbed) 175 ° C 3-4 mins Fis h cakes or pieces 190 ° C 4-6 mins Onion rings 190 ° C 2-4 mins Potato wedges 170[...]

  • Page 22

    C ARE & CLEANING for y our Br e ville Sm art F ry er ™[...]

  • Page 23

    22 P AGE HEADER..... CARE & CLE ANING ERROR MESS AGE When the deep fry er needs to be reset a RESE T message will flas h on the dis pla y . T o reset, allow the deep fry er to cool completely , and then press the two r ed reset buttons loc ated abo ve th e cord stora ge are a at the ba ck of the contr ol panel. If the T emperature C ontrol det[...]

  • Page 24

    23 CARE & CLE ANING • The rem ov able inner frying bowl, fryin g bas ket and stainless steel outer body are dish wash er safe . NOTE Do not use any a brasi ve cleaners, such as steel wool to cle an the surface of your deep fry er as they will scratch the surfac e. • Wi pe ov er the control pan el with a soft, damp cloth an d a little mild d[...]

  • Page 25

    RE CIPE S[...]

  • Page 26

    25 RECIPE S T AS TY BUFF ALO WINGS Ser v es 8-10 INGREDIENTS 2kg chicken wing s, wing tips remov ed 1 teas poon salt 2 teas poons paprik a ½ teas poon ca yenne pepper Hot sauc e 125g butter ¾ cup Masterf oods Hot sauce 2 teas poons T obasc o sauce 1 tablespoon white vin egar 1 tablespoon W orcestershir e sauce ¼ teas poon ca yenne pepper 2 teas [...]

  • Page 27

    26 RECIPE S HONEY SE SAME CHICKEN Ser v es 4 - 6 INGREDIENTS 800g chicken bre ast fillet 1½ cups ice wat er 1 egg ¼ teas poon salt 1 cup self raisin g flour 2/3 cup corn flo ur , plus extra f or dusting 100g packet V ermicelli noodles 2 green onion, slic ed for garni sh. Honey sa uce 1 cup hone y L cup Sha oxing wine 2 tablespoons ses ame seed[...]

  • Page 28

    27 RECIPE S BUTTERMILK FRIED CHICKEN Ser v es 6 -8 INGREDIENTS 3 cups butter milk 1 teas poon each of sa lt, groun d black pepper & white pepper 2 tablespoons p aprika 2 tablespoons dried p arsley fl akes 2.5kg chicken pieces Coatin g 3 cups plain flour 2 tablespoons g arlic salt 1 tablespoon ca yenne pepper 1 teas poon white pepper METHOD 1.[...]

  • Page 29

    28 RECIPE S REALL Y GOOD BEER BA TTERED FISH Ser v es 4 - 6 INGREDIENTS 1kg flat he ad fillets (or substitute with whiting or blue ey e cod), skin remo ved 1¼ cup self raisin g flour ¼ cup corn flour , plus extra for dustin g Pinch salt 1 egg , beaten 355ml cold beer of yo ur choice Sea sa lt to taste METHOD 1. Fill deep fry er with 4 litres [...]

  • Page 30

    29 RECIPE S SPICY S AL T AND PEPPER SQUID Ser v es 4 - 6 INGREDIENTS 15 small dried chillies, co arsely chopped L cup sea sa lt 3 tablespoons Sichua un peppercorn s 2 tablespoon white pepper corns 400g rice flour ( substitute with plain or cornflour) 1.5kg medium w hole squid, clean ed and peeled 3 egg whites Finely s liced red chilli, lime wedge[...]

  • Page 31

    30 RECIPE S THAI FISH CAKE S Ser v es 6 -8 a s par t of a n appeti ser INGREDIENTS 600g white fish fillets, s uch as barramun di, snapper and r ed fish fillets 2 tablespoons Th ai red curry p aste 1 tablespoon fis h sauce 2 teas poons white sug ar 1 egg white 2 kaffir lime lea ves, finely shr edded 80g green bean s, finely slic ed Dipping s[...]

  • Page 32

    31 RECIPE S VEGE T ARIAN THAI SPRING ROLLS Ma kes approx 18 INGREDIENTS 100g dried vermicelli n oodles 8 dried small shita ke mushrooms 2 tablespoons pe anut oil 3 garlic clov es, crushed 2cm piece ginger , peeled and grated 1 tablespoon finely ch opped coriander root 2 carrots, grated ¼ Chinese cabb age (W ombok), finely shredded ¼ cup bamboo [...]

  • Page 33

    32 RECIPE S ARANCINI BALLS WITH MU SHROOM, THY ME AND T ALEGGIO CHEE SE Ma kes 16 INGREDIENTS 2 ½ cups chicken stock 2 tablespoons oli ve oil 20g butter 1 onion, finely chopped 2 garlic clov es, crushed ¾ cup aborio rice ( or vialon e and canar oli rice) 2 tablespoons gr ated parmesan Sea sa lt and fres hly groun d black pepper 120g Swiss br own[...]

  • Page 34

    33 RECIPE S STUFFED Z UCCHINI FLO WERS WITH FET A AND BASIL Ser v es 4 as a n entr ée INGREDIENTS 1 cup flour Pinch salt 1 cup water 2 teas poons oliv e oil 1 egg , separated 16 zucchini flowers 150g marinated goat’ s cheese feta 1 tablespoon finely ch opped basil Salt an d freshl y ground bl ack pepper METHOD 1. Mix flour and sa lt together[...]

  • Page 35

    34 RECIPE S DEEP FRIED SHREDDED BEEF Ser v es 6 INGREDIENTS 600g beef fillet, trimmed ¼ cup light soy sa uce 2 tablespoons S haoxin g wine 1 tablespoon fis h sauce 1 teas poon sesame oil 3 garlic clov es, crushed 2cm piece ginger , finely grated ½ cup corn flour Ice ber g lettuce cups and sliced green onion t o serve Plum or hoisin s auce to [...]

  • Page 36

    35 RECIPE S CHOCOLA TE CANNOLI WITH ORANGE AND CHOCOLA TE RICO TT A CREAM Ma kes 16 INGREDIENTS 3 cups plain flour 2 tablespoons c ocoa ¼ cup caster s ugar ¼ teas poon salt 70g c old lard 2 eggs, be aten 2 tablespoons whit e vinegar 60ml Marsal a 1 egg white, light ly whisked Orange an d chocolat e ricotta cre am 600g fresh ric otta, well draine[...]

  • Page 37

    36 RECIPE S LITTLE CHOCOLA TE FILLED DONUT S Ma kes 24 INGREDIENTS 2 teas poons dry ye ast ½ cup warm milk 2 tablespoons c aster sug ar 50g butter , melted 2 L cups plain flour , plus extra for kn eading 2 eggs, be aten 50g dark chocol ate bits Chocolat e icing 125g butter 2 tablespoons c ocoa pow der 250g icing sugar ¼ cup milk METHOD 1. C ombi[...]

  • Page 38

    37 RECIPE S CINNAMON SUGARED PO T A TO DONUT S Ma kes 14 INGREDIENTS 1 tablespoon dried y east 1 cup warm milk ¼ cup caster s ugar, plus e xtra ½ teas poon ½ cup cool ma shed potato 2 cups plain flour Pinch salt 2 tablespoons v egetable oil ½ cup caster s ugar 1 tablespoon gro und cinnamon METHOD 1. C ombine y east, milk and ½ teas poon of su[...]

  • Page 39

    38 RECIPE S COC ONUT BANANA FRITTERS WITH LIME & HONEY S YRUP Ser v es 6 INGREDIENTS 1 cup rice flour , plus extra for dustin g ¼ cup caster s ugar ¼ cup shr edded coconut 2 tablespoons ses ame seeds 270ml c an coconut milk 1/2 cup wat er 4 large ban anas Syrup 1/2 cup wat er ½ cup sugar 2 tablespoons h oney 1 star anise Grated rind and jui[...]

  • Page 40

    39 NOTE S[...]