Page 2 - Contents; Congratulations; on the purchase of your new Breville Avance Banquet Cookware
Contents Page Breville recommends safety first 4 Know your Breville Avance Banquet Cookware 6 Operating your Breville Avance Banquet Cookware 7 Care and cleaning 8 Cooking techniques 10 Recipes R2 2 Congratulations on the purchase of your new Breville Avance Banquet Cookware
Page 3 - Breville recommends safety first
5 Breville recommends safety first We at Breville 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 anyelectrical appliance and adhere to the following...
Page 4 - Operating your Breville Avance Banquet Cookware; Before first use
Glass lid with adjustable steam vent Large 38 x 25cm rectangular shaped frypan Cast in butterfly element with 2400 watts of power Non-skid feet Unique pull out utensil rest Quick release removable base Quantanium non-stick cooking surface Extra deep 78mm pan Variable temperature control with 14 heat...
Page 5 - Care and cleaning
9 Removable frypan base To remove the base for cleaning; 1. Turn the frypan upside down. Push down on the quick release knob and turn clockwise. 2. Lift the base from the frypan, lifting over the probe socket. The frypan base may be washed in hot soapywater. Dry thoroughly. The frypan base isdishwas...
Page 6 - Cooking techniques; Stir frying; Stir fry tips; Sautéing
11 Cooking techniques 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 andflavour result. The cooking action for stir frying is acontinual tossing motion to ensure the food isevenly e...
Page 8 - Basting; Boiling
Cooking techniques continued 14 Basting Recommended Temperature Control Probe setting 2. • The Pan Tilt Lever makes basting or removing juiceseasy by allowing the juices to drain to one side ofthe pan. • Position the Pan Tilt Lever to the upright positionand allow the juices to drain to the lower en...
Page 9 - Breville Customer Service Centre; Australian Customers
www.breville.com.au Model BEF400 Issue 1/04 Breville is a registered trademark of Breville Pty. Ltd.ABN 98 000 092 928 Breville Customer Service Centre Australian Customers ) Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA % Customer Service: 1300 139 798 Fax (02) 9384 960...
Page 10 - Recipes
Recipes Delicious recipesIncludes instructions for use
Page 12 - Appetisers and entrees; Creamy mushroom paté; Thai fish cakes
R5 Appetisers and entrees continued Creamy mushroom paté 75g butter125g bacon rashers, rind removed and thinly sliced300g mushrooms, thinly sliced1 Spanish onion, finely sliced100g cream cheese, softened and roughly choppedFew drops of Tabasco saucePepper and salt, if desired 1. Preheat frypan on ‘H...
Page 13 - Spicy pikelets
Batters R7 Appetisers and entrees continued R6 Mussels in tomatoand garlic sauce 2 tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup white wine600ml prepared tomato pasta sauce1 kg fresh mussels, bearded and scrubbed 1 / 4 cup basil leaves, shredded Freshly ground black pepper ...
Page 14 - Batters; Pancakes
Main courses - Lamb R9 Batters continued R8 Pancakes 1 cup plain flourPinch of salt1 x 60g egg 1 / 4 cups milk 2 tablespoons butter, melted2 tablespoons butter, extra, for greasing 1. Preheat frypan on heat setting 10-12. 2. Combine flour, salt, egg, milk and butter in small mixing bowl. Beat until ...
Page 15 - Lamb and peanut stir-fry
R11 Main courses - Lamb continued R10 Lamb and bean nachoswith salsa 1 tablespoon oil500g lamb mince30g packet taco seasoning mix425g can kidney beans, drained 1 / 2 cup beef stock 2 tablespoons tomato paste240g pkt plain corn chips, toasted150g grated tasty cheese250g avocado, mashed 3 / 4 cup sour...
Page 16 - Herb crusted lamb; Beef burgers; Beef and peppercorn casserole
Main courses - Beef R13 Main courses - Lamb continued R12 Roast lamb withgarlic and rosemary 1.5 kg leg of lamb3 cloves garlic, peeled1 tablespoon rosemary sprigs1 tablespoon light olive oilFreshly ground pepper 1. Trim excess fat from lamb. Cut garlic into thin slivers. Use a small, sharp knife to ...
Page 17 - Vegetables; Classic roast beef
Vegetables R15 Main courses - Beef continued R14 Classic roast beef 1.5kg boned rib roastFreshly ground black pepper2 cloves garlic, crushed1 tablespoon olive oil GRAVY2 tablespoons plain flour 1 / 4 cup red wine 1 cup vegetable stock2 cups beef stock1 tablespoon English mustardSalt and pepper, to t...
Page 18 - Dry potato and kumera curry
Main courses - Chicken R17 Vegetables continued R16 Dry potato and kumera curry 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 c...
Page 19 - Main courses - Chicken; Oriental chicken
R19 Main courses - Chicken continued R18 Oriental chicken 1.5kg chicken, trimmed, washed and dried 3 / 4 teaspoon freshly minced ginger 2 shallots, thinly sliced 1 / 4 teaspoon five spice powder 1 / 2 teaspoon sesame oil 1 tablespoon cornflour1 1 / 4 cup chicken stock 1. Place chicken into a plastic...
Page 20 - Chocolate and peanut cake
Notes R21 Cake R20 Chocolate and peanut cake 2 teaspoons white vinegar 1 / 2 cup milk 1 cup self-raising flour 1 / 2 cup caster sugar 1 / 4 cup cocoa 1 / 4 teaspoon bicarbonate of soda 1 x 60g egg60g butter, melted 2 / 3 cup cream 1 tablespoon icing sugar1 Scorched Peanut Bar, crumbled 1. Preheat th...
