Instruction/ maintenance manual of the product BEF500 Issue - A11 Breville
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www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2010 . Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product.
BEF500 the Thermal Pr o Stainless ™ Instruction Booklet.
C ONGRA TULA TIONS on the p urch ase of y our n ew Bre ville Therm al Pr o Stainless ™.
3 CONTENT S 4 Bre ville recomm ends safet y first 6 Know y our Breville the Therm al Pro Stain less ™ 8 Operating yo ur Breville the Therm al Pro Stain less ™ 10 C are & cle aning 13 C ooking.
4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions.
5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 IM POR T ANT S AFE GU A RD S F OR AL L E LE C TRI C AL AP PLI AN CE S • Unwi nd the c ord before u se . • Do not let t he cord h ang o ver t he edge of a table or cou nter, touch hot su r face s, or bec ome kno tte d .
KNO W y our Br eville Therm al Pr o Stainless ™.
7 KNO W YOUR BREVILLE THE THERM AL PRO ST AINLE SS ™ A. Large 39(L ) x 31(W) x 7 .8(H)cm banquet s haped fryp an Dish wash er safe . B. T oughened gla ss high domed lid Dish wash er safe . C. Steam v ent hole Suitable si ze for in sertion of meat probe.
OPERA TING y our Br eville Therm al Pr o Stainless ™.
9 OPERA TING YOUR BRE VILLE THE THERMAL PRO ST AINLESS ™ BEF ORE FIRST USE Remo ve any prom otional m aterial s and pack aging m aterial s befor e use. W ash yo ur frypan an d lid in hot soa py water . Rinse an d dry thoro ughly . Do not immerse th e cord, plug and/ or T emperatur e C ontrol Probe in w ater or any other liquid.
C ARE & CLEANING for y our Br e ville Therm al Pr o Stainless ™.
11 CARE & CLE ANING C ARE • Do not lea ve plastic c ooking utensils in contact with th e hot fryp an surfac e while cooking . • Before cle aning , switch the frypan to the large dot an d unplug fr om the power outlet. R emove th e temperature c ontrol probe when c ooled from the probe socket of the a ppliance.
12 CARE & CLE ANING ST ORAGE Store the tem perature contr ol probe carefully . Do not kn ock or drop it as thi s can dama ge the probe . If dama ge is sus pected, return the tem perature contr ol probe to yo ur near est Breville Service C entre for inspection.
C OOKING TE CHNIQUE S & TIPS for y our Br e ville Therm al Pr o Stainless ™.
14 COOKING TE CHNIQUES & TIPS STIR FR YING Recomm ended temperatur e probe setting: SEAR for v egetables, 14 for se aling meat. • Prehe at your frypan bef ore adding any ingredients, a llowing the tem perature light to cy cle “ON” an d “OFF” se veral times.
15 COOKING TE CHNIQUES & TIPS • If using this m ethod, rem ember to under cook me at slightly so that r ehe ating will not spoil an d toughen th e finish ed dish. • Serv e stir fried foods imm ediately to retain their cri sp textur e. SHALLO W FRYING Recomm ended temperatur e probe setting: 8-10 .
16 COOKING TE CHNIQUES & TIPS MEA T AND POUL TR Y The fryp an is idea l for roastin g meat an d poultry , as the me at retains the fla vour and juices. The fryp an’ s dome lid allows for l arger joints of meat an d poultry of up to about 1.5kg to be cooked.
17 COOKING TE CHNIQUES & TIPS BAKING Recomm ended temperatur e probe setting: SEAR The fryp an can be used f or bakin g cak es or self-saucin g pudding s. • Prehe at the frypan on SEAR setting f or 15 minutes with the lid on. Pla ce wire rack into the b ase of the p an to elevate the ca ke a wa y from the base of th e frypan.
RE CIPE S.
19 RECIPE S MIDDLE EA STERN CHUNK Y EGGPLANT DIP Ma kes 2 c ups INGREDIENTS 1.5kg eggplant, trimm ed and cut into 2cm c ubes 200ml oliv e oil 4 clov es garlic, chopped 1 tablespoon sweet p aprika 2 teas poons gro und cumin 1 teas poon chilli flakes 2 tablespoons tom ato paste 1 cup chopped pars ley Salt an d black pepper METHOD 1.
20 RECIPE S CHICKEN AND S WEET C ORN SOUP Ser ves 6 INGREDIENTS 1.5 litres chicken stock 2 chicken bre ast fillets, trimmed 2 fresh c orn cobs 2cm piece ginger , sliced 2 tablespoons light so y sauce 2 x 125g can cre amed corn 3 egg whites 1 teas poon sesame oil 3-4 green onions, finel y sliced METHOD 1.
21 RECIPE S CURRIED PUMPKIN SOUP Ser ves 6 INGREDIENTS 40g butter 1 large r ed onion, finely chopped 2 clov es garlic, crush ed 2 tablespoons k orma curry pa ste 1.5kg pumpkin, peeled an d chopped 1.5 litres chicken stock 270ml c oconut milk L cup chopped cori ander METHOD 1.
22 RECIPE S THAI FISH C AKES Ser ves 6 - 8 as p ar t of a n appet iser INGREDIENTS 600g white fish fillets, s uch as barramun di, snapper and r ed fish fillets 2 tablespoons Th ai red curry p aste.
23 RECIPE S BAKED E GGS & BEANS Ser ves 4 - 6 INGREDIENTS 2 tablespoons oli ve oil 1 large onion, finel y chopped 2 clov es garlic, crush ed ¼ cup tomato p aste 2 x 400g can peeled & chopped tomat o 1 tablespoon bro wn sugar 2 x 400g can three be an mix, rinsed and drain ed 6 large egg s Salt an d freshl y ground bl ack pepper METHOD 1.
24 RECIPE S SEAF OOD P AELLA Ser ves 6 - 8 INGREDIENTS 4 small ra w blue swimmer crabs 12 large gr een prawn s, left whole 12 small bla ck mussels, clean ed and de-bear ed 1 litre fis h stock 1 teas .
25 RECIPE S MU SSELS PRO VENCAL Ser ves 4 INGREDIENTS 2 tablespoons oli ve oil 3-4 eschallots, finel y chopped 2 teas poons finely ch opped, fresh th yme ½ cup chopped pars ley 3 large ri pe tomatoes, finely dic ed 3 clov es garlic, crush ed 1 cup white wine 2kg fres h mussels, bear ded and scrubbed F reshly groun d black pepper METHOD 1.
26 RECIPE S J AP ANESE P ANC AKES Ser ves 4 INGREDIENTS 1 cup plain flour 1 teas poon salt 2 eggs, be aten ½ cup water 1 cup shr edded Chinese ca bbage 1 small carr ot, grated 4 green onions, finel.
27 RECIPE S CREPES Ser ves 6 - 8 INGREDIENTS 1½ cups plain flour Pinch salt 3 eggs, light ly beaten 1 ¼ cups milk 1 teas poon vanilla e xtract 40g butter , melted METHOD 1. Prehe at the frypan on setting 10-12. 2. Sift flour and sa lt into a large bowl.
28 RECIPE S CRISPY T OFU AND VEGE T ABLE PEANUT S TIR-FR Y Ser ves 6 INGREDIENTS 300g firm tofu 2 tablespoons v egetable oil 1 large onion, s liced 1 large r ed capsicum, s eeded and sliced 2 carrots.
29 RECIPE S TURKISH GOZLEME Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped Salt an d pepper 150g feta cheese , crumbled 100g tasty chees e.
30 RECIPE S TURKISH GOZLEME WITH LA MB Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped 500g lamb minc e 2 teas poons gro und cumin 1 teas p.
31 RECIPE S 5. A dd sliced chicken and stir fry f or 2-3 minutes to sea l. Add pra wns and cabb age and c ontinue cooking f or a further 5 minutes. 6. Stir in cold ric e, breakin g up any l umps, until the rice i s heated thr ough. Add sauces an d green onions.
32 RECIPE S WHOLE STEA MED SNAPPER Ser ves 4 INGREDIENTS 1.5kg whole sna pper, scaled an d gutted 4cm knob ginger , thinly sliced 2 sticks lemongr ass, trimmed and c ut into thin strips 1 lime, s lice.
33 RECIPE S HERB SPICY LA MB & BEAN NA CHOS WITH SALS A Ser ves 8 INGREDIENTS 2 tablespoons oil 1 onion, finely chopped 1kg lamb min ce 2 tablespoons gr ound cumin 2 tablespoons mild p aprika 1 t.
34 RECIPE S CRUS TED LAMB RA CKS Ser ves 6 INGREDIENTS 2 cups fres h brea dcrumbs 2 tablespoons ch opped parsle y 1 tablespoon chopped r osemary 2 clov es garlic, minced 1 teas poon grated lemon rind Salt an d freshl y ground bl ack pepper. ¼ cup Dijon mustar d 6 x 4 point lamb ra cks 2 tablespoons oli ve oil METHOD 1.
35 RECIPE S BEEF AND BLACK BE AN STIR-FR Y Ser ves 6 INGREDIENTS 800g beef fillet (su bstitute with rump or sirloin steak) ¾ cup Sha oxing wine ½ cup oy ster sauce ¼ cup sugar ¼ cup kejap m anis .
36 RECIPE S THAI CHICKEN CURR Y Ser ves 6 INGREDIENTS 270ml c oconut cre am 2 tablespoon Thai gr een curry paste 1 cup chicken stock 400ml coconut milk 1kg chicken thigh fillets, diced 150g green bea.
37 RECIPE S INDIVIDU AL STICK Y DA TE PUDDINGS Ser ves 6 INGREDIENTS 200g coarsely ch opped dried dates 1 teas poon bicarbonate sod a 1 ¼ cups boiling wat er 60g softened butter 1 cup firmly pack ed.
38 RECIPE S SPICED RHUBARB, APPLE AND BERRY C OMPOTE Ser ves 8 INGREDIENTS 80g butter ½ cup brown s ugar 1 cinnamon stick 1 vanilla be an, halved and scra ped 2 apples, peeled, cored an d cut into la.
39 NOTE S.
An important point after buying a device Breville BEF500 Issue - A11 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Breville BEF500 Issue - A11 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Breville BEF500 Issue - A11 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Breville BEF500 Issue - A11 you will learn all the available features of the product, as well as information on its operation. The information that you get Breville BEF500 Issue - A11 will certainly help you make a decision on the purchase.
If you already are a holder of Breville BEF500 Issue - A11, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Breville BEF500 Issue - A11.
However, one of the most important roles played by the user manual is to help in solving problems with Breville BEF500 Issue - A11. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Breville BEF500 Issue - A11 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
