Breville BEF460 Instruction Book page 12

SIMMERING
Recommended temperature control probe
setting: SIMMER
• Used for cooking casseroles, stews and
reducing and thickening sauces.
• Simmering food is to cook food in liquid
between a temperature range of
85°C–96°C.
• Bubbles should be small and just breaking
through the surface.
• For best simmering results, the frypan
should have a minimum of 3 litres of
combined food and liquid.
• Simmering can be achieved with and
without the lid on.
• Follow cooking instructions as per recipe.
The frying pan will cycle on and off in
short bursts.
• Food should be stirred occasionally to allow
food to be cooked evenly.
12
STEAMING
Recommended temperature control probe
setting: SIMMER-SAUTE
• Steaming is the healthiest of cooking
techniques. It retains the food's texture,
flavour, vitamins and minerals which may
otherwise be lost in the cooking water.
• Steaming consists of cooking food by
setting it above a hot boiling liquid, and
letting the steam from the liquid literally
cook the food.
• When steaming always make sure that the
water never comes in contact with the food.
• Always line a plate or tray with baking
paper or cabbage leaves. This keeps the
food from sticking to the plate and coming
in contact with the water.
• Always fill the frypan with a minimum of
1–2 litres of water.
• Do not allow the frypan to boil dry
• Check water levels during cooking and refill
with boiling water to prevent frypan from
boiling dry.
• To steam; fill the frypan with cold water.
Set temperature probe to SEAR and place
wire rack into the base.
• Line a plate with baking paper or cabbage
leaves and place food on top. Position plate
or tray onto wire rack and cover with lid.
• Bring water to the boil and reduce to
SIMMER-SAUTE.
• Be careful when dealing with steam.
When lifting the lid, steam can scald
and burn.