Breville BEF500 Issue - A11 - Manuals

4 BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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 followin...

5 BREvILLE RECOMMENdS SAFETy FIRST 5 IMPORTANT SAFEGUARdS FOR ALL ELECTRICAL APPLIANCES • Unwind the cord before use. • Do not let the cord hang over the edge of a table or counter, touch hot surfaces, or become knotted. • This appliance is not intended for use by young children or infirm persons wi...

7 KNOW yOUR BREvILLE THE THERMAL PRO STAINLESS ™ A. Large 39(L) x 31(W) x 7.8(H)cm banquet shaped frypan Dishwasher safe. B. Toughened glass high domed lid Dishwasher safe. C. Steam vent hole Suitable size for insertion of meat probe. D. Cast stainless steel handles E. Cast-in butterfly element 2400...

11 CARE & CLEANING CARE • Do not leave plastic cooking utensils in contact with the hot frypan surface while cooking. • Before cleaning, switch the frypan to the large dot and unplug from the power outlet. Remove the temperature control probe when cooled from the probe socket of the appliance. C...

12 CARE & CLEANING STORAGE Store the temperature control probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, return the temperature control probe to your nearest Breville Service Centre for inspection. TIP For convenient storage of the temperature probe...

COOKING TECHNIQUES & TIPS for your Breville Thermal Pro Stainless ™

14 COOKING TECHNIQUES & TIPS STIR FRyING Recommended temperature probe setting: SEAR for vegetables, 14 for sealing meat. • Preheat your frypan before adding any ingredients, allowing the temperature light to cycle “ON” and “OFF” several times. This will allow the frypan to reach an even higher ...

15 COOKING TECHNIQUES & TIPS • If using this method, remember to under cook meat slightly so that reheating will not spoil and toughen the finished dish. • Serve stir fried foods immediately to retain their crisp texture. SHALLOW FRyING Recommended temperature probe setting: 8-10.Used to crispen...

16 COOKING TECHNIQUES & TIPS MEAT ANd POULTRy The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.The frypan’s dome lid allows for larger joints of meat and poultry of up to about 1.5kg to be cooked. • Preheat the frypan on setting 14-SEAR Fattier joints...

19 RECIPES MIddLE EASTERN CHUNKy EGGPLANT dIP Makes 2 cups INGREdIENTS 1.5kg eggplant, trimmed and cut into 2cm cubes200ml olive oil4 cloves garlic, chopped1 tablespoon sweet paprika2 teaspoons ground cumin1 teaspoon chilli flakes2 tablespoons tomato paste1 cup chopped parsleySalt and black pepper M...

20 RECIPES CHICKEN ANd SWEET CORN SOUP Serves 6 INGREdIENTS 1.5 litres chicken stock2 chicken breast fillets, trimmed2 fresh corn cobs2cm piece ginger, sliced2 tablespoons light soy sauce2 x 125g can creamed corn3 egg whites1 teaspoon sesame oil3-4 green onions, finely sliced METHOd 1. Heat the chic...

21 RECIPES CURRIEd PUMPKIN SOUP Serves 6 INGREdIENTS 40g butter 1 large red onion, finely chopped2 cloves garlic, crushed2 tablespoons korma curry paste1.5kg pumpkin, peeled and chopped1.5 litres chicken stock270ml coconut milk L cup chopped coriander METHOd 1. Preheat frypan on setting 8. Melt butt...

23 RECIPES BAKEd EGGS & BEANS Serves 4-6 INGREdIENTS 2 tablespoons olive oil1 large onion, finely chopped2 cloves garlic, crushed¼ cup tomato paste2 x 400g can peeled & chopped tomato1 tablespoon brown sugar2 x 400g can three bean mix, rinsed and drained6 large eggsSalt and freshly ground bl...

25 RECIPES MUSSELS PROvENCAL Serves 4 INGREdIENTS 2 tablespoons olive oil3-4 eschallots, finely chopped2 teaspoons finely chopped, fresh thyme½ cup chopped parsley3 large ripe tomatoes, finely diced3 cloves garlic, crushed1 cup white wine2kg fresh mussels, bearded and scrubbedFreshly ground black pe...

26 RECIPES jAPANESE PANCAKES Serves 4 INGREdIENTS 1 cup plain flour1 teaspoon salt2 eggs, beaten½ cup water1 cup shredded Chinese cabbage1 small carrot, grated4 green onions, finely sliced200g white fish fillets, diced250ml vegetable oilJapanese mayonnaise, to serveTonkatsu sauce, to serve Shredded ...

27 RECIPES CREPES Serves 6-8 INGREdIENTS 1½ cups plain flourPinch salt3 eggs, lightly beaten1 ¼ cups milk 1 teaspoon vanilla extract40g butter, melted METHOd 1. Preheat the frypan on setting 10-12. 2. Sift flour and salt into a large bowl. Gradually add combined eggs, milk, vanilla and butter. Beat ...

31 RECIPES 5. Add sliced chicken and stir fry for 2-3 minutes to seal. Add prawns and cabbage and continue cooking for a further 5 minutes. 6. Stir in cold rice, breaking up any lumps, until the rice is heated through. Add sauces and green onions. Serve topped with cucumber and carrot strips and Asi...

32 RECIPES WHOLE STEAMEd SNAPPER Serves 4 INGREdIENTS 1.5kg whole snapper, scaled and gutted4cm knob ginger, thinly sliced2 sticks lemongrass, trimmed and cut into thin strips1 lime, sliced¼ cup Shaoxing wine2 tablespoons light soy sauce2 teaspoons sesame oil2 tablespoons peanut oilFresh coriander s...

34 RECIPES CRUSTEd LAMB RACKS Serves 6 INGREdIENTS 2 cups fresh breadcrumbs2 tablespoons chopped parsley1 tablespoon chopped rosemary2 cloves garlic, minced1 teaspoon grated lemon rindSalt and freshly ground black pepper.¼ cup Dijon mustard6 x 4 point lamb racks2 tablespoons olive oil METHOd 1. Comb...

35 RECIPES BEEF ANd BLACK BEAN STIR-FRy Serves 6 INGREdIENTS 800g beef fillet (substitute with rump or sirloin steak)¾ cup Shaoxing wine½ cup oyster sauce¼ cup sugar¼ cup kejap manis2 tablespoons sesame oil2 tablespoons fish sauce3 tablespoons peanut oil1 large onion, cut into thin wedges2 cloves ga...

36 RECIPES THAI CHICKEN CURRy Serves 6 INGREdIENTS 270ml coconut cream2 tablespoon Thai green curry paste1 cup chicken stock400ml coconut milk1kg chicken thigh fillets, diced150g green beans, trimmed250g punnet cherry tomatoes200g can bamboo shoots, drained2 tablespoons fish sauce1 tablespoon sugar½...

37 RECIPES INdIvIdUAL STICKy dATE PUddINGS Serves 6 INGREdIENTS 200g coarsely chopped dried dates1 teaspoon bicarbonate soda1 ¼ cups boiling water60g softened butter1 cup firmly packed brown sugar1 cup self raising flour2 eggs Butterscotch sauce 160g butter 2 ⁄ 3 cup firmly packed brown sugar 1 cup ...