Care, Cleaning & Storage; Cooking Techniques; Temperature Control Probe; Non-Stick Cooking Surface - Breville Avance BEF200 Instructions And Recipes Manual

Care, Cleaning & Storage
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 or serve
food.
• Before cleaning, switch the frypan to 'MIN'
and unplug from the power outlet. Remove
the Temperature Control Probe when cooled,
from the probe socket of the appliance.
CLEANING

Temperature Control Probe

• If cleaning is necessary, wipe the
Temperature Control Probe over with a
slightly damp cloth. Ensure it is completely
dry before use.
Never immerse the Temperature Control Probe,
plug or cord in water or any other liquid.

Non-stick cooking surface

Cooking on a non-stick surface minimises the
need for oil. As food does not stick, cleaning is
easier.
Any discolouration that may occur on the non-
stick surface may detract from the appearance
of the frypan but will not affect the cooking
performance.
Do not use metal (or other abrasive) scourers
when cleaning the non-stick coating. Wash
with hot soapy water. Remove stubborn spots
with a soft plastic washing pad or nylon
washing brush. Rinse and dry thoroughly.
To clean the interior and exterior surface and glass
lid wash in hot soapy water. Remove stubborn spots
with a plastic washing pad or nylon washing brush.
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Removing discolouration of the non-
stick surface
• Combine 2 tablespoons bicarbonate of soda,
⁄ cup household bleach, 1 cup water.
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• Pour into the frypan, place lid on with the
vent closed, and simmer for 5-10 minutes.
• Clean in a well-ventilated area and avoid
breathing in the vapours. Wash as directed
before re-use. In some instances this may
not remove all the staining.
Glass lid
Wash the lid in warm soapy water using a soft
cloth or sponge, rinse and dry thoroughly.
Dishwasher safe
Your frypan and glass lid are dishwasher safe
for easy cleaning. Remove the probe and power
cord before placing frypan into the dishwasher.
Before inserting the Temperature Control
Probe into the probe socket, ensure the
interior of the socket is fully dry. To do this,
shake out excess water then wipe the interior
of the socket with a dry cloth.
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
Probe with the frypan to your nearest Breville
Service Centre for inspection.
TIP
• 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. This will ensure the probe and
plug do not scratch the non-stick surface.

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 and flavour result. The cooking
action for stir frying is a continual stirring
motion to ensure the food is evenly exposed
to the heat and cooks quickly and evenly in a
couple of minutes.
• Stir frying should be carried out using a 'High
Sear' setting.
• Preheat your frypan before adding any
ingredients, allowing the heating light to
cycle 'On' and 'Off' several times. This will
allow the frypan to reach and maintain an
even high temperature.
• Stir frying is a dry heat cooking method and
is best suited to tender cuts of meat. Timing
is a key factor as over cooking will give a
tough, dry result. Cooking times will depend
on the size and thickness of the meat, as the
bigger the pieces, the more time needed.
Recommended cuts
Beef Lean beef strips prepared from rump,
sirloin, rib eye, fillet.
Chicken Lean chicken strips prepared from
breast fillets, tenderloins, thigh fillets.
Lamb Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside
mini roasts, eye of loin.
Pork Lean pork strips prepared from leg,
butterfly or medallion steaks or fillet.
Veal Eye of loin, fillet, round, rump or
topside.
Suggested times for stir frying vegetables:
Cooking time Ingredient
3 minutes Onion quartered, broccoli flowerets, carrots sliced, soaked Chinese dried
mushrooms
2 minutes Snow peas, capsicum sliced, zucchinis sliced, water chestnuts, bamboo shoots
1 minute Garlic minced, chilli minced, ginger minced, shallots chopped, bean sprouts
These brief cooking times will keep vegetables crisp.
Stir fry tips
• Prepare meat strips from recommended cuts
as listed above by removing fat and slicing
thinly across the grain (across direction
of meat fibers). Slicing across the grain
ensures tenderness. Cut into very thin strips,
approximately 5-8cm in length. Partially
freeze meat (approximately 30 minutes) to
make slicing easier.
• Buy meat strips already prepared from your
butcher or supermarket.
• Stir fry meat strips in small batches (approx
200-300g) to keep juice in meat and avoid
'stewing', resulting in tougher meat.
• Meat strips should sizzle when added to the
frypan.
• Stir fry meat strips for 1-2 minutes. Longer
cooking will toughen meat.
• 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 be mixed through
the meat strips before adding to the frypan,
along with any other flavouring such as
garlic, ginger and chilli. A little sesame oil
can also add flavour. Mixing the oil with the
meat in this way cuts down on the quantity
used.
• Drain off thin marinades from meat strips
before stir frying to prevent stewing and
splatter.
• Stir fry vegetables in a little oil (or sprinkling
of water) before meat is added for vivid
colour and crispness.
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