Breville BEF200S- Manuals

5 BREvILLE RECOMMENdS SAFETy FIRST 5 • Do not place anything on top of the Avance ® Banquet Frypan when the lid is in position, when in use and when stored. IMPORTANT SAFEGUARdS FOR ALL ELECTRICAL APPLIANCES • Fully unwind the power cord before use. • Do not let the power cord hang over the edge of ...

8 KNOW yOUR BREvILLE AvANCE ® BANqUET FRyPAN BEFORE FIRST USE Remove and safely discard any packaging material or promotional stickers before using your Avance ® Banquet Frypan for the first time. It is recommended before the first use to wash your frypan and lid in hot soapy water. Rinse and dry th...

11 CARE, CLEANING & STORAGE FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN CARE • Do not leave plastic cooking utensils in contact with the hot frypan surface while cooking. • Do not use metal utensils on the non- stick coating of the frypan. Only use wooden or good quality plastic utensils to stir o...

12 CARE, CLEANING & STORAGE FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN STORAGE Store the frypan upright with the lid in position.Store the Temperature Control Probe carefully. Take care not to knock or drop the probe as this can cause damage. If damage is suspected, return the Temperature Control...

COOKING TECHNIqUES for your Breville Avance ® Banquet Frypan

15 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN STIR FRyING Recommended Temperature Control Probe setting ‘High Sear’. • An energy efficient and healthy way of cooking foods. The benefit of this method is its speed and flavour result. The cooking action for stir frying is a continual...

16 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN • Remove each batch when cooked and allow frypan to reheat before stir frying the next batch. By cooking in small batches the heat of the frypan remains constant, ensuring the meat doesn’t stew and toughen. • A small amount of oil can b...

17 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN • Allow time for meat to sear on both sides. Then reduce to setting 6-8. • Delicate foods such as fish and eggs should be panfried on Medium Heat Setting 6-8. Allow time for fish to be cooked on both sides and eggs to set. ROASTING Reco...

18 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE ® BANqUET FRyPAN • Always bring water to the boil with the lid in position. Remove lid and add ½ teaspoon salt and 1 Tablespoon of oil to water to assist with cooking and to prevent pasta and rice grains from sticking together. • Cook rice or pasta unco...

21 BREAKFAST HAM ANd HERBEd CHEESE OMELETTE Serves 4 INGREdIENTS 4 x 60g eggs, separated2 Tablespoons milk1 teaspoon mild English mustard¼ teaspoon salt2 Tablespoons butter120g sliced ham, thinly sliced into strips2 Tablespoons finely snipped chives1 Tablespoon chopped parsley1 medium tomato, choppe...

22 BREAKFAST CRêPES Makes 10 INGREdIENTS 1½ cups/235g plain flourPinch of salt3 x 60g eggs, lightly beaten1¼ cups milk1 teaspoon vanilla essence2 Tablespoons butter, melted1 Tablespoon butter, extra, for greasingLemon juice, for servingIcing sugar, for serving METHOd 1. Preheat frypan on heat settin...

23 SOUPS CHICKEN ANd SWEET CORN SOUP Serves 4-6 INGREdIENTS 1 Tablespoon peanut oil1 clove garlic, crushed500g creamed corn150g cooked and shredded chicken meat4 cups/1 Litre chicken stock4 x 60g egg whites separated1 teaspoon ground black pepper, for serving1 Tablespoon finely chopped parsley, for ...

24 SOUPS vEGETARIAN CURRIEd PUMPKIN SOUP Serves 4 INGREdIENTS 40g butter1 large leek, thinly sliced2 cloves garlic, freshly crushed1 Tablespoon curry powder2 teaspoons ground cumin1kg butternut pumpkin, peeled and chopped6 cups/1500ml chicken stockFreshly ground black pepper120ml sour cream, for ser...

25 vEGETARIAN ASPARAGUS WITH THAI dRESSING Serves 4-6 INGREdIENTS 3 bunches fresh asparagus, trimmed1 Spanish onion, peeled and thinly sliced¼ cup freshly chopped coriander¼ cup freshly chopped mint1 Tablespoon finely snipped garlic chives1 Tablespoon extra virgin olive oil2 Tablespoons freshly sque...

26 vEGETARIAN POTATO ANd KUMERA CURRy Serves 4 INGREdIENTS 2 Tablespoons olive oil2 teaspoons brown mustard seeds2 onions, thinly sliced2 cloves garlic, crushed2 teaspoons minced ginger2 red chillies, thinly sliced1 Tablespoon Marsala-blend curry paste500g potatoes, peeled and cubed500g kumera, peel...

27 CHICKEN THAI GREEN CHICKEN CURRy Serves 4 INGREdIENTS 1 Tablespoon vegetable oil1 brown onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1½ Tablespoons Thai green curry paste800g skinless chicken thigh meat, diced1 cup chicken stock2 x 200g cans coconut cream200g bamboo shoots1 punnet ...

28 CHICKEN ORIENTAL CHICKEN Serves 4-6 INGREdIENTS 1.5kg chicken, trimmed, washed and dried L cup teriyaki sauce 2 Tablespoons honey2 Tablespoons ginger wine1 Tablespoons crushed garlic¾ teaspoon freshly minced ginger2 shallots, thinly sliced¼ teaspoon five spice powder½ teaspoon sesame oil1 Tablesp...

29 CHICKEN CREOLE CHICKEN Serves 4-6 INGREdIENTS 1kg chicken legs2 Tablespoons Cajun spice mix2 teaspoons sweet paprika1 Tablespoon freshly chopped basil1 cup/155g plain flour¼ cup light olive oil1 red capsicum, trimmed, seeded and diced1 green capsicum, trimmed, seeded and diced2 sticks celery, thi...

30 BEEF BEEF ANd ALLSPICE CASSEROLE Serves 4 INGREdIENTS 1 kg chuck steak, trimmed and cut into 2cm cubes2 Tablespoons plain flour1 Tablespoon olive oil30g butter3 small onions, cut into wedges2 sticks celery, sliced½ Tablespoon ground allspice3 medium potatoes, peeled and cubed1 large carrot, slice...

31 LAMB SHEPHERdS PIE Serves 4 INGREdIENTS 1 kg lean cooked roast lamb30g butter2 medium onions, thinly sliced¼ cup/40g plain flour1 teaspoon Dijon mustard2 cups/500ml chicken stock¼ cup freshly chopped parsley¼ cup freshly chopped mint¼ teaspoon ground black pepper2 Tablespoons Worcestershire sauce...

32 LAMB LAMB NACHOS WITH SALSA Serves 4 INGREdIENTS 1 Tablespoon oil500g lamb mince30g packet taco seasoning mix425g can kidney beans, drained½ cup/125ml beef stock2 Tablespoons tomato paste240g pkt plain corn chips, toasted150g grated tasty cheese250g avocado, mashed, for serving¾ cup sour cream, f...

33 LAMB LAMB ANd PEANUT STIR-FRy Serves 4 INGREdIENTS 2 Tablespoons peanut oil500g lamb strips2 red capsicum, trimmed, seeded and sliced150g snow peas, trimmed500g English spinach2 Tablespoons Teriyaki sauce¼ cup oyster sauce3 cloves garlic, crushed1 teaspoon freshly grated ginger2 red chillies, cru...

34 LAMB HERB CRUSTEd LAMB Serves 4-6 INGREdIENTS 2 racks of lamb (6 cutlets each)1 cup fresh breadcrumbs½ cup dried breadcrumbs1 Tablespoon freshly chopped parsley1 Tablespoon freshly chopped mint1 Tablespoon finely chopped basil2 x 60g eggs, lightly beaten2 cloves garlic1 Tablespoon lemon juice2 Ta...

35 SEAFOOd MUSSELS IN TOMATO ANd GARLIC Serves 4-6 INGREdIENTS 2 Tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup/250ml white wine600ml prepared tomato pasta sauce1 kg fresh mussels, bearded and scrubbed¼ cup basil leaves, shreddedFreshly ground black pepperCrusty bread, for s...

www.breville.com.au Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product. BEF210–BEF200 Issue - A10 Brev...

BEF210–TF10 the Avance ® Skillet Instruction Booklet

5 BREvILLE RECOMMENdS SAFETy FIRST 5 IMPORTANT SAFEGUARdS FOR ALL ELECTRICAL APPLIANCES • Fully unwind the power cord before use. • Do not let the power cord hang over the edge of a bench or table, touch hot surfaces or become knotted. • To protect against electric shock do not immerse the power cor...

COOKING TECHNIQUES for your Breville Avance ® Skillet

13 COOKING TECHNIQUES FOR yOUR BREvILLE AvANCE ® SKILLET ROASTING Recommended temperature probe setting: 8–10 Searing meat – 8Medium heat – 5-6 Roasting Meat and Poultry The Avance ® Skillet is ideal for roasting meat and poultry, as the meat retains flavour and juices. • Preheat the Skillet on sett...

14 COOKING TECHNIQUES FOR yOUR BREvILLE AvANCE ® SKILLET TOASTING SANdWICHES Recommended temperature probe setting: 8–10 Sandwiches can be easily toasted in the Avance ® Skillet. Choose fillings which will hold together and do not spill out of the sandwich. • Preheat Avance ® Skillet. • Butter piece...

17 BREAKFAST BASIC OMELETTE Serves 2 INGREdIENTS 2 x 60g eggs, beaten L cup/85ml milk Black pepper, freshly ground2 teaspoons oil or butter Optional Fillings: • Ham and cheese • Spinach and fetta • Tomato and corn • Mushroom and chives • Smoked salmon and cottage cheese METHOd 1. Place ingredients (...

18 BREAKFAST ZUCCHINI, FETTA ANd BASIL FRITTATA Serves 2 INGREdIENTS 2 x 60g eggs1 medium zucchini, grated¼ cup fetta cheese, crumbled1 Tablespoon shredded basilBlack pepper, freshly ground1 teaspoon olive oil Rocket, pear and walnut salad for serving METHOd 1. Place eggs into a bowl and mix well, m...

19 BREAKFAST CREPES Serves 10-12 INGREdIENTS 1½ cups/235g plain flour¼ teaspoon salt1 teaspoon vanilla essence3 x 60g eggs, lightly beaten1¼ cups/220ml milk2 Tablespoons butter, melted1 Tablespoon oil (greasing)Lemon juice + icing sugar for serving METHOd 1. Sift flour and salt into the glass mixing...

20 BEEF GOURMET BEEF BURGERS Serves 2 INGREdIENTS 150g lean beef mince½ onion, finely diced1 x 60g egg, lightly beaten½ cup fresh breadcrumbs1 Tablespoon chopped parsleyBlack pepper, freshly ground2 Tablespoons oil¼ avocado sliced2 slices Swiss cheese2 thin slices spicy pancetta2 Turkish bread rolls...