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Breville BEF400 manual

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Table of contents for the manual

  • Page 1

    Model BEF400 Instructions f or use Includes r ecipes A v anc e Banquet ™ C ookw ar e[...]

  • Page 2

    C ontents Page Bre ville recommends saf ety first 4 Know y our Bre ville Avanc e Banquet Cookwar e 6 Opera ting your Br eville Av ance Banquet Cookw are 7 Car e and cleaning 8 Cooking t echniques 10 Recipes R2 2 C ongr a tulations on the purchase o f your new Br eville Av ance Banquet C ookware[...]

  • Page 3

    5 Br eville r ecommends sa f ety first W e at Br eville ar e very sa fety c onscious. We design and manufactur e consumer products with the saf ety of you, our valued customer, f oremost in mind. In addition, we ask that y ou e xer cise a degree o f car e when using any electrical applianc e and adhere to the follo wing prec autions: Important saf [...]

  • Page 4

    Glass lid with adjustable steam v ent Large 38 x 25cm r ectangular shaped frypan Cast in butterfly element with 2400 wat ts of pow er Non-skid feet Unique pull out utensil rest Quick rele ase remo vable base Quantanium non-stick cooking surf ace Extr a deep 78mm pan V ariable tempera ture c ontrol with 14 heat se ttings plus ‘High Sear’ Pan til[...]

  • Page 5

    9 Remo vable frypan base T o remov e the base for cle aning; 1. Turn the frypan upside down. Push do wn on the quick rele ase knob and turn clockwise. 2. Lift the base from the frypan, lifting o ver the probe sock et. The frypan base may be w ashed in hot soapy wat er . Dry thoroughly . The frypan base is dishw asher safe . Note Glass lid W ash the[...]

  • Page 6

    11 C ooking techniques Stir frying Rec ommended T emperatur e Control Pr obe setting ‘High Sear’. • An energy e fficient and he althy wa y of cooking foods. The bene fit of this method is its speed and flavour r esult. The cooking action for stir frying is a continual tossing mo tion to ensur e the food is ev enly exposed to the he at and coo[...]

  • Page 7

    13 C ooking techniques continued 12 Shallow frying Rec ommended T emperatur e Control Pr obe setting 10- 12. Use to crispen and cook f oods in a small amount of oil. The foods ma y have alr eady been cooked. • Use appro ximately 2-4 cups oil, or sufficient oil so that half the f ood is immersed. • Prehe at the oil be for e adding food. • Nev [...]

  • Page 8

    C ooking techniques continued 14 Basting Rec ommended T emperatur e Control Pr obe setting 2. • The Pan Tilt Le ver mak es basting or remo ving juices easy b y allowing the juic es to dr ain to one side of the pan. • Position the P an Tilt Lev er to the upright position and allow the juic es to dr ain to the low er end of the frypan. • Spoon [...]

  • Page 9

    www .br e ville.c om.au Model BEF400 Issue 1/04 Bre ville is a registered tr ademark of Bre ville Pty . Ltd. ABN 98 000 092 928 Br e ville Cust omer Service C entre Austr alian Customers Bre ville Customer Service C entre Locked Bag 2000 Botany NS W 2019 AUS TRALIA Customer Servic e: 1300 139 798 Fa x (02) 9384 9601 Email Customer Servic e: askus@b[...]

  • Page 10

    R ecipes Delicious r ecipes Includes instructions f or use[...]

  • Page 11

    R3 Chicken and sw eet c orn soup 1 tablespoon peanut oil 1 clov e garlic, crushed 500g cre amed corn 150g cook ed and shredded chick en meat 4 cups chicken stock 4 egg whites 1 teaspoon gr ound black pepper 1 tablespoon finely chopped parsley 4 green shallo ts, sliced diagonally 1. Hea t the oil in the frypan on ‘High Sear’ setting. 2. Add garl[...]

  • Page 12

    R5 Appetisers and entr ees continued Cre amy mushroom pa té 75g butter 125g bacon r ashers, rind remo ved and thinly sliced 300g mushrooms, thinly slic ed 1 Spanish onion, finely sliced 100g cre am cheese, sof tened and r oughly chopped Fe w drops o f T abasco sauce Pepper and salt, if desired 1. Prehe at frypan on ‘High Sear’ setting. Add but[...]

  • Page 13

    Bat ters R7 Appetisers and entr ees continued R6 Mussels in tomat o and garlic sauce 2 tablespoons olive oil 2 Spanish onions, finely diced 3 clov es garlic 1 cup white wine 600ml prepar ed tomato pasta sauce 1 kg fr esh mussels, bear ded and scrubbed 1 / 4 cup basil leav es, shredded Freshly gr ound black pepper 1. Pr eheat frypan on ‘High Sear?[...]

  • Page 14

    Main c ourses - Lamb R9 Bat ters continued R8 Panc akes 1 cup plain flour Pinch of salt 1 x 60g egg 1 / 4 cups milk 2 tablespoons butter, melted 2 tablespoons butter, e xtr a, for greasing 1. Pr ehea t frypan on hea t setting 10- 12. 2. Combine flour, salt, egg , milk and butter in small mixing bowl. Be at until smooth. 3. Allow mix ture t o stand [...]

  • Page 15

    R11 Main c ourses - Lamb c ontinued R10 Lamb and bean nachos with salsa 1 tablespoon oil 500g lamb mince 30g packet tac o seasoning mix 425g can kidney be ans, dr ained 1 / 2 cup beef stock 2 tablespoons tomato past e 240g pkt plain corn chips, toast ed 150g gra ted tasty cheese 250g av ocado , mashed 3 / 4 cup sour cre am 1 quantity prepar ed sals[...]

  • Page 16

    Main c ourses - Beef R13 Main c ourses - Lamb c ontinued R12 Roast lamb with garlic and rosemary 1.5 kg leg of lamb 3 clov es garlic, peeled 1 tablespoon rosemary sprigs 1 tablespoon light olive oil Freshly gr ound pepper 1. T rim ex cess f at from lamb . Cut garlic into thin slivers. Use a small, sharp knif e to cut small slits into the lamb and i[...]

  • Page 17

    V egetables R15 Main c ourses - Beef c ontinued R14 Classic roast bee f 1.5kg boned rib r oast Freshly gr ound black pepper 2 clov es garlic, crushed 1 tablespoon olive oil GRA VY 2 tablespoons plain flour 1 / 4 cup red wine 1 cup vegetable st ock 2 cups beef stock 1 tablespoon English mustard Salt and pepper, to taste 1. Rub outside of me at with [...]

  • Page 18

    Main c ourses - Chicken R17 V egetables continued R16 Dry potat o and kumer a curry 2 tablespoons olive oil 2 teaspoons br own mustard seeds 2 onions, thinly sliced 2 clov es garlic, crushed 2 teaspoons minc ed ginger 2 red chillies, thinly slic ed 1 tablespoon Marsala-blend curry paste 500g potatoes, peeled and cubed 500g kumera, peeled and cubed [...]

  • Page 19

    R19 Main c ourses - Chicken continued R18 Oriental chicken 1.5kg chicken, trimmed, w ashed and dried 3 / 4 teaspoon fr eshly minced ginger 2 shallots, thinly sliced 1 / 4 teaspoon fiv e spice po wder 1 / 2 teaspoon sesame oil 1 tablespoon cornflour 1 1 / 4 cup chicken stock 1. Place chicken int o a plastic free zer bag or lar ge bowl. 2. Combine t [...]

  • Page 20

    Not es R21 Cake R20 Chocola te and pe anut cake 2 teaspoons whit e vinegar 1 / 2 cup milk 1 cup self-r aising flour 1 / 2 cup caster sugar 1 / 4 cup coc oa 1 / 4 teaspoon bic arbonate o f soda 1 x 60g egg 60g butter, melted 2 / 3 cup cre am 1 tablespoon icing sugar 1 Scor ched Pe anut Bar, crumbled 1. Prehe at the frypan on ‘High Sear’ setting.[...]