Sautéing; Shallow Frying; Pan Frying; Roasting - Breville Avance BEF200 Instructions And Recipes Manual

Cooking Techniques
(continued)
• Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils such as
vegetable, canola and light olive may be used.
• Do not over fill the frypan. If necessary, cook
in batches and reheat at the end of stir frying.
If using this method remember to under cook
slightly so reheating will not spoil the finished
dish.
• Serve stir fried foods immediately to retain
their crisp texture.
Sautéing
Recommended Temperature Control Probe
setting 8 –'High Sear'. Use for sautéing onions,
garlic, spices, pastes, herbs, vegetables, meat
and seafood.
If using oil to sauté, use setting High Sear. If
using butter, use setting 8.

Shallow frying

Recommended Temperature Control Probe
setting 8 - 'High Sear'.
Use to crispen and cook foods in a small
amount of oil. The foods may have already been
cooked.
• Use approximately 2-4 cups oil or sufficient
oil so that half the food is immersed.
• Preheat the oil before adding food.
• Never cover the frypan with the lid during
heating or cooking with oil as this can
cause overheating. It may also result in
condensation dripping into the oil causing
bubbling and splattering.
• Do not move the frypan during heating or
cooking.
• Wipe moisture from foods to avoid splattering.
• Cook a few pieces at a time to ensure
crispness.
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• Drain cooked foods on kitchen paper to
absorb excess oil.
• Never leave your frypan unattended or
unsupervised while shallow frying.
• Allow oil to cool before removing from
frypan.
• Vegetable or canola oil is recommended for
frying.

Pan frying

Recommended Temperature Control Probe
setting Searing meat – 'High Sear' Medium
heat – 6-8.
Use for cooking meats, fish, seafood, eggs,
chicken or sausages.
• Preheat frypan on 'High Sear' setting. A small
amount of oil can be added to the heated
frypan if desired.
• Brushing whole meat cuts, for example,
steak, chicken breast, fish fillets, with a
small amount of oil before pan frying will
give a more even result and reduces amount
of oil required.
• Allow time for meat to sear on both sides.
Then reduce to setting 8.
• Delicate foods such as fish and eggs should
be panfried on Medium Heat Setting 6-8.
Allow time for fish to be cooked on both
sides and eggs to set.

Roasting

Recommended Temperature Control Probe
setting Searing Roast - 'High Sear' Cooking
Roast – 4 - 8.
Roasting meat and poultry
The frypan is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices. The frypan's lid provides ample room for
larger joints of meat and poultry up to 1.5kg.
• Preheat the frypan on setting 'High Sear'.
• Fattier joints of meat such as lamb require
no oil. Use only a small amount of oil for
leaner roasts.
• Brown and seal the meat on all sides.
Position the lid.
• After browning, turn the dial to setting 4-8, to
cook meat to desired doneness.
• Turn the meat over during cooking.
• Once the meat is cooked, remove from
frypan, set aside and cover with foil. This
allows the juices in the meat to settle before
carving.
• To make gravy: Drain excess oil from frypan,
stir 1-2 tablespoons plain flour into frypan
residue, cook for 1-2 minutes, reduce heat,
gradually add 1-2 cups stock. Increase
heat and stir gravy continuously until it
comes to the boil, reduce heat and simmer
3-4 minutes until gravy thickens. Serve
immediately with sliced roast meat.
Roasting vegetables
• Vegetables such as potatoes, pumpkin,
sweet potato, parsnips, etc. can be added to
the frypan with the meat during cooking.
• Cut vegetables into even sized pieces and
lightly brush with oil.
• Add to the frypan 40-65 minutes before
serving.
• For crisper vegetables, remove the meat,
drain juices and add vegetables. Increase the
heat for the last few minutes of cooking.
Roasting times
The following times will cook the meats to
'Well Done'. These times can be reduced for
meats to be cooked to personal preference.
Suggested times for meat 'Well Done':
Ingredient Roasting time
Pork 30-40 minutes/500g after browning
Veal 30-40 minutes/500g after browning
Lamb/Beef 25-30 minutes/500g after browning
Chicken 30-35 minutes/500g after browning
Boiling
Recommended Temperature Control Probe
setting 'High Sear'.
Use for cooking rice and pasta.
• 1 cup to 6 cups water = 1 quantity
• Cooking time approximately 8-12 minutes
• Cooking times will vary for different types of
pasta and rice.
• Always bring water to the boil with the lid in
position. Remove lid and add 1/2 teaspoon
salt and 1 tablespoon of oil to water to assist
with cooking and to prevent pasta and rice
grains from sticking together.
• Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.
• Reduce to a lower heat setting if water boils
too quickly.
Baking
Your Banquet Frypan can be used for baking
cakes.
Preheat the frypan on setting 'High Sear', with
the lid on.
• Elevate the cake pan or tray from the base of
the frypan using a small wire rack.
• Cooking times will be longer than those of a
conventional oven. Use recipes in this book
as a guide to the cooking times for your own
recipes.
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