Related Manuals for Breville Avance Banquet BEF400
Summary of Contents for Breville Avance Banquet BEF400
- Page 1 Avance Banquet Cookware ™ Instructions for use Includes recipes Model BEF400...
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Page 2: Table Of Contents
Contents Breville recommends safety first Know your Breville Avance Banquet Cookware Operating your Breville Avance Banquet Cookware Care and cleaning Cooking techniques Recipes Page Congratulations on the purchase of your new Breville Avance Banquet Cookware... -
Page 3: Breville Recommends Safety First
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 any... -
Page 4: Know Your Breville Avance Banquet Cookware
Know your Breville Avance Banquet Cookware 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 Operating your Breville Avance Banquet Cookware... -
Page 5: Care And Cleaning
If damage is suspected, return the Temperature Control Probe with the frypan to your nearest Breville Service Centre for inspection. For convenient storage of the Temperature Control Probe, line the frypan with 2 sheets of kitchen paper and place the probe on the kitchen paper. -
Page 6: Cooking Techniques
Cooking techniques Stir frying Stir fry tips Recommended Temperature Control Probe setting • Prepare meat strips from recommended cuts as listed ‘High Sear’. above by removing fat and slicing thinly across the grain (across direction of meat fibres). Slicing across •... - Page 7 Cooking techniques continued Shallow frying Pan frying Recommended Temperature Control Probe setting Recommended Temperature Control Probe setting 10-12. Searing meat – ‘High Sear’ Medium heat – 10-12. Use to crispen and cook foods in a small amount of Use for cooking meats, fish, seafood, eggs, chicken or oil.
- Page 8 Cooking techniques continued Basting Boiling Recommended Temperature Control Probe setting 2. Recommended Temperature Control Probe setting ‘High Sear’. • The Pan Tilt Lever makes basting or removing juices easy by allowing the juices to drain to one side of Use for cooking rice and pasta. the pan.
- Page 9 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 (02) 9384 9601 Email Customer Service: askus@breville.com.au...
- Page 10 Recipes Delicious recipes Includes instructions for use...
- Page 11 Contents Appetisers and entrees Batters Main courses - Lamb Main courses - Beef Vegetables Main courses - Chicken Cake Appetisers and entrees Chicken and sweet corn soup 1 tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 teaspoon ground black pepper...
- Page 12 Appetisers and entrees continued Creamy mushroom paté French onion soup 75g butter 1 tablespoon butter 125g bacon rashers, rind removed and thinly sliced 1 tablespoon oil 300g mushrooms, thinly sliced 6 medium brown onions, finely sliced 1 Spanish onion, finely sliced 1 clove garlic, crushed 100g cream cheese, softened and roughly chopped 2 tablespoons plain flour...
- Page 13 Appetisers and entrees continued Mussels in tomato Ham and herbed and garlic sauce cheese omlette 2 tablespoons olive oil 4 x 60g eggs, separated 2 Spanish onions, finely diced 2 tablespoons milk 3 cloves garlic 1 teaspoon mild English mustard 1 cup white wine teaspoon salt 600ml prepared tomato pasta sauce...
- Page 14 Batters continued Pancakes 1 cup plain flour Pinch of salt 1 x 60g egg cups milk 2 tablespoons butter, melted 2 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.
- Page 15 Main courses - Lamb continued Lamb and bean nachos 4. Spread corn chips onto an oven proof dish. Top with lamb mixture, sprinkle with cheese and with salsa bake in a moderately hot oven 220ºC, or under a preheated grill, or until heated through and 1 tablespoon oil cheese melts.
- Page 16 Main courses - Lamb continued Roast lamb with Herb crusted lamb garlic and rosemary 1.5 kg leg of lamb 2 racks of lamb (6 cutlets each) 3 cloves garlic, peeled 1 cup fresh breadcrumbs 1 tablespoon rosemary sprigs cup dried breadcrumbs 1 tablespoon light olive oil 1 tablespoon freshly chopped parsley Freshly ground pepper...
- Page 17 Main courses - Beef continued Classic roast beef GRAVY 1. Drain excess fat from the frypan. Reduce to heat setting 4-6. Stir flour into pan residue, cook for 1-2 minutes. Increase to heat setting 8-10 to lightly 1.5kg boned rib roast brown flour.
- Page 18 Vegetables continued Dry potato and kumera curry Kumera, zucchini, bean shoot and tofu stir fry 2 tablespoons olive oil 1 tablespoon peanut oil 2 teaspoons brown mustard seeds 1 medium kumera, peeled and diced 2 onions, thinly sliced 1 large zucchini, cut into matchsticks 2 cloves garlic, crushed 1 clove garlic, diced 2 teaspoons minced ginger...
- Page 19 Main courses - Chicken continued Oriental chicken Saffron chicken pilaf 1.5kg chicken, trimmed, washed and dried 1 tablespoon light olive oil teaspoon freshly minced ginger 500g chicken breast fillet, sliced into strips 2 shallots, thinly sliced 1 tablespoon butter teaspoon five spice powder 2 cups long grain white rice teaspoon sesame oil 3 whole cloves garlic...
- Page 20 Cake Chocolate and peanut cake 2 teaspoons white vinegar cup milk 1 cup self-raising flour cup caster sugar cup cocoa teaspoon bicarbonate of soda 1 x 60g egg 60g butter, melted cup cream 1 tablespoon icing sugar 1 Scorched Peanut Bar, crumbled 1.