Breville BEF200 - REV A10 Instruction Booklet
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Breville BEF200 - REV A10 Instruction Booklet

Breville BEF200 - REV A10 Instruction Booklet

Banquet frypan
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Banquet Frypan
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Instruction Booklet
BEF210–BEF200

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Summary of Contents for Breville BEF200 - REV A10

  • Page 1 the Avance Banquet Frypan ® Instruction Booklet BEF210–BEF200...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Avance Banquet Frypan ®...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Avance Banquet Frypan ® Operating your Breville Avance Banquet Frypan ® Care & cleaning for your Breville Avance Banquet Frypan ® Cooking techniques Recipes...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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 electrical appliance and adhere to the following precautions.
  • Page 5 Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • If the supply cord is damaged, it must be...
  • Page 6 KNOW your Breville Avance Banquet Frypan ®...
  • Page 7 KNOW yOUR BREvILLE AvANCE BANqUET FRyPAN ® dishwasher safe glass lid Powerful 2200 watt die-cast element with adjustable steam vent Non-slip feet Large rectangular 38cm x 29.5cm Trigger release removable variable frypan Temperature Control Probe Extra deep 78mm pan with 10 heat settings...
  • Page 8 KNOW yOUR BREvILLE AvANCE BANqUET FRyPAN ® BEFORE FIRST USE Leave the Temperature Control Probe connected to the appliance until cool. Remove and safely discard any packaging Remove the Temperature Control Probe material or promotional stickers before and follow the cleaning instructions to using your Avance ®...
  • Page 10 CARE, CLEANING & STORAGE for your Breville Avance Banquet Frypan ®...
  • Page 11 CARE, CLEANING & STORAGE FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® CARE NOTE • Do not leave plastic cooking utensils To clean the interior and exterior in contact with the hot frypan surface surface and glass lid wash in hot while cooking.

  • Page 12: Care & Cleaning For Your Breville Avance ® Banquet Frypan

    CARE, CLEANING & STORAGE FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® 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...

  • Page 14: Cooking Techniques

    COOKING TECHNIqUES for your Breville Avance Banquet Frypan ®...
  • Page 15 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® STIR FRyING Suggested times for stir frying vegetables: Recommended Temperature Control Probe COOKING TIME INGREdIENTS setting ‘High Sear’. • An energy efficient and healthy way of 3 minutes Onion quartered, broccoli flowerets, cooking foods. The benefit of this method carrots sliced, is its speed and flavour result.
  • Page 16 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® • Remove each batch when cooked and SHALLOW FRyING allow frypan to reheat before stir frying Recommended Temperature Control Probe the next batch. By cooking in small setting 8 - ‘High Sear’.
  • Page 17 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® • Allow time for meat to sear on both ROASTING vEGETABLES sides. Then reduce to setting 6-8. • Vegetables such as potatoes, pumpkin, • Delicate foods such as fish and eggs sweet potato, parsnips, etc.
  • Page 18 COOKING TECHNIqUES FOR yOUR BREvILLE AvANCE BANqUET FRyPAN ® • Always bring water to the boil with the lid in position. Remove lid and add ½ teaspoon salt and 1 Tablespoon of oil to water to assist with cooking and to prevent pasta and rice grains from sticking together.

  • Page 20: Recipes

    RECIPES...
  • Page 21 BREAKFAST HAM ANd HERBEd HONEy ANd MIXEd CHEESE OMELETTE SPICE PIKELETS Serves 4 Makes 12 INGREdIENTS INGREdIENTS 4 x 60g eggs, separated 1 cup/155g plain flour 2 Tablespoons milk 2 teaspoons baking powder 1 teaspoon mild English mustard ¼ Tablespoon brown sugar ¼ teaspoon salt 1 teaspoon ground ginger 2 Tablespoons butter ¼ teaspoon cinnamon 120g sliced ham, thinly sliced into strips ¼ teaspoon mixed spices 2 Tablespoons finely snipped chives 2 x 60g eggs, lightly beaten 1 Tablespoon chopped parsley 1 Tablespoon honey 1 medium tomato, chopped 1 cup/250ml milk ½ cup grated tasty cheese, for serving 2 Tablespoons butter, melted 2 Tablespoons butter, extra, for greasing METHOd Jam, for serving Whipped cream, for serving Combine egg yolks, milk, mustard and salt in small bowl.
  • Page 22 BREAKFAST CRêPES CLASSIC PANCAKES Makes 10 Makes 8 INGREdIENTS INGREdIENTS 1½ cups/235g plain flour 1 cup/155g plain flour Pinch of salt Pinch of salt 3 x 60g eggs, lightly beaten 1 x 60g egg 1¼ cups milk ¼ cup milk 1 teaspoon vanilla essence 2 Tablespoons butter, melted 2 Tablespoons butter, melted 2 Tablespoons butter, extra, for greasing 1 Tablespoon butter, extra, for greasing Fruit, for serving Lemon juice, for serving Ice-cream, for serving Icing sugar, for serving METHOd METHOd Preheat frypan on heat setting 6-8. Preheat frypan on heat setting 8- ‘High Combine flour, salt, egg, milk and butter Sear’.
  • Page 23 SOUPS CHICKEN ANd SWEET CORN SOUP FRENCH ONION SOUP Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 1 Tablespoon peanut oil 1 Tablespoon butter 1 clove garlic, crushed 1 Tablespoon oil 500g creamed corn 6 medium brown onions, finely sliced 150g cooked and shredded chicken meat 1 clove garlic, crushed 4 cups/1 Litre chicken stock 2 Tablespoons plain flour 4 x 60g egg whites separated 1 cup/250ml red wine 1 teaspoon ground black pepper, for serving 1 teaspoon chopped fresh thyme 1 Tablespoon finely chopped parsley, for serving 6 cups/1500ml beef stock 4 green shallots, sliced diagonally, for serving Salt and pepper, optional METHOd METHOd Heat oil in the frypan on Heat frypan on ‘High Sear’...
  • Page 24 vEGETARIAN SOUPS CURRIEd PUMPKIN SOUP BABA GHANNOUSH Serves 4 Serves 6 INGREdIENTS INGREdIENTS 40g butter 2 Tablespoons olive oil 1 large leek, thinly sliced 2 medium eggplants, peeled and chopped into 1cm pieces 2 cloves garlic, freshly crushed 2 cloves garlic, crushed 1 Tablespoon curry powder 1½ Tablespoons lemon juice 2 teaspoons ground cumin ½ teaspoon sweet paprika 1kg butternut pumpkin, peeled and chopped ½ cup/125ml vegetable stock 6 cups/1500ml chicken stock 200g cream cheese, softened Freshly ground black pepper Turkish bread, toasted, for serving 120ml sour cream, for serving ½ bunch finely chopped chives, for serving METHOd METHOd Heat oil in frypan on setting ‘High sear’.
  • Page 25 vEGETARIAN ASPARAGUS WITH THAI dRESSING RATATOUILLE Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 3 bunches fresh asparagus, trimmed ¼ cup/65ml olive oil 1 Spanish onion, peeled and thinly sliced 2 cloves garlic, thinly sliced ¼ cup freshly chopped coriander 1 large Spanish onion, peeled and roughly chopped ¼ cup freshly chopped mint 3 red capsicum, seeded and cut into 4cm cubes 1 Tablespoon finely snipped garlic chives 1 medium eggplant, roughly chopped 1 Tablespoon extra virgin olive oil 8 Roma tomatoes, chopped 2 Tablespoons freshly squeezed lime juice 4 zucchini, thickly sliced 2 small red chilli, finely sliced L cup/85ml vegetable stock ¼ cup red wine vinegar L cup basil leaves 1 Tablespoon fish sauce Freshly ground black pepper Salad leaves, for serving Pasta, for serving METHOd METHOd Cut asparagus into 8cm lengths. Heat oil in frypan on heat setting ‘High Pour 6 cups/1.5L of water into frypan.
  • Page 26 vEGETARIAN POTATO ANd KUMERA CURRy KUMERA, ZUCCHINI ANd TOFU STIR FRy Serves 4 Serves 4 INGREdIENTS INGREdIENTS 2 Tablespoons olive oil 2 teaspoons brown mustard seeds 1 Tablespoon peanut oil 2 onions, thinly sliced 1 medium kumera, peeled and diced 2 cloves garlic, crushed 1 large zucchini, cut into matchsticks 2 teaspoons minced ginger 1 clove garlic, diced 2 red chillies, thinly sliced 1 teaspoon ginger, sliced into matchsticks 1 Tablespoon Marsala-blend curry paste 100g bean shoots 500g potatoes, peeled and cubed 150g firm tofu, cut into slices 500g kumera, peeled and cubed 1 teaspoon sesame seeds 1 cup/250ml vegetable or chicken stock 1 teaspoon sesame oil 1 Tablespoon sweet soy sauce METHOd Grilled chicken or pork, for serving Heat oil in frypan on heat setting ‘High METHOd Sear’.
  • Page 27 CHICKEN THAI GREEN CHICKEN CURRy ROAST CHICKEN Serves 4 Serves 4 INGREdIENTS INGREdIENTS 1 Tablespoon vegetable oil 2 sprigs thyme 1 brown onion, diced 20g butter, softened 1 teaspoon crushed garlic 1.5 kg chicken, trimmed, washed and dried 1 teaspoon diced ginger 4 rashers bacon, rind removed and sliced in half 1½ Tablespoons Thai green curry paste 1 Tablespoon oil 800g skinless chicken thigh meat, diced ¾ cup/190ml chicken stock 1 cup chicken stock 2 teaspoons chopped thyme, extra 2 x 200g cans coconut cream METHOd 200g bamboo shoots 1 punnet cherry tomatoes Place thyme sprigs and butter in cavity of prepared chicken. L cup/250ml coriander leaves Steamed jasmine rice, for serving Lay bacon diagonally over chicken...
  • Page 28 CHICKEN ORIENTAL CHICKEN CHICKEN PILAF Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 1.5kg chicken, trimmed, washed and dried 1 Tablespoon light olive oil L cup teriyaki sauce 500g chicken breast fillet, sliced into strips 2 Tablespoons honey 1 Tablespoon butter 2 Tablespoons ginger wine 2 cups long grain white rice 1 Tablespoons crushed garlic 3 whole cloves garlic ¾ teaspoon freshly minced ginger ½ teaspoon powdered saffron 2 shallots, thinly sliced ½ teaspoon ground cardamom ¼ teaspoon five spice powder 1 teaspoon ground cumin ½ teaspoon sesame oil ½ teaspoon Garam Marsala 1 Tablespoon cornflour 1 cinnamon stick, broken 1¼ cup/315ml chicken stock 2 cardamom pods, lightly crushed Rice, salad or roasted vegetables, for serving 3 cups/750ml chicken stock ½ cup sultanas METHOd 100g smoked almonds Place chicken into a plastic freezer bag METHOd or large bowl.
  • Page 29 BEEF CHICKEN CREOLE CHICKEN BEEF BURGERS Serves 4-6 Makes 6 INGREdIENTS INGREdIENTS 1kg chicken legs 500g lean beef mince 2 Tablespoons Cajun spice mix 1 onion, finely diced 2 teaspoons sweet paprika 1 X 60g egg, lightly beaten 1 Tablespoon freshly chopped basil ½ cup fresh breadcrumbs 1 cup/155g plain flour 1 Tablespoon Worcestershire sauce ¼ cup light olive oil 2 Tablespoons tomato sauce 1 red capsicum, trimmed, seeded and diced 1 teaspoon dried mixed herbs 1 green capsicum, trimmed, seeded and diced Freshly ground black pepper 2 sticks celery, thinly sliced ¼ cup fruit chutney 2 red chillies, thinly sliced 2 Tablespoons oil 1 cup/250ml chicken stock 6 rashers bacon, trimmed 300g carton sour cream 6 slices canned pineapple, drained 30g butter, softened 6 hamburger rolls, for serving Barbeque or tomato sauce, for serving METHOd Garden greens, for serving Combine chicken, spices, basil and METHOd...
  • Page 30 BEEF BEEF ANd ALLSPICE CASSEROLE CLASSIC ROAST BEEF WITH GRAvy Serves 4 Serves 4 INGREdIENTS INGREdIENTS 1 kg chuck steak, trimmed and cut into 1.5 kg boned rib roast 2cm cubes Freshly ground black pepper 2 Tablespoons plain flour 2 cloves garlic, crushed 1 Tablespoon olive oil 1 Tablespoon olive oil 30g butter Gravy, for serving 3 small onions, cut into wedges METHOd 2 sticks celery, sliced ½ Tablespoon ground allspice Rub outside of meat with combined 3 medium potatoes, peeled and cubed pepper, garlic and olive oil. 1 large carrot, sliced Preheat frypan on ‘High Sear’...
  • Page 31 LAMB SHEPHERdS PIE POTATO TOPPING Serves 4 INGREdIENTS 4 large potatoes, peeled and chopped INGREdIENTS L cup sour cream 1 kg lean cooked roast lamb 40g butter 30g butter 2 Tablespoons freshly grated parmesan cheese 2 medium onions, thinly sliced Salt and pepper, to taste ¼ cup/40g plain flour 1 teaspoon Dijon mustard METHOd 2 cups/500ml chicken stock Place potatoes and sufficient water to ¼ cup freshly chopped parsley cover in frypan. Cover with lid and bring ¼ cup freshly chopped mint to the boil. Cook for 20 minutes or until ¼ teaspoon ground black pepper soft.
  • Page 32 LAMB LAMB NACHOS WITH SALSA SALSA Serves 4 INGREdIENTS 4 large roma tomatoes, chopped INGREdIENTS 1 small spanish onion, finely diced 1 Tablespoon oil 1 Tablespoon extra virgin olive oil 500g lamb mince 1 Tablespoon freshly squeezed lime juice 30g packet taco seasoning mix 1 Tablespoon sweet Thai chilli sauce 425g can kidney beans, drained 1 Tablespoon finely chopped coriander leaves ½ cup/125ml beef stock 2 Tablespoons tomato paste METHOd 240g pkt plain corn chips, toasted Combine salsa ingredients and mix well. 150g grated tasty cheese 250g avocado, mashed, for serving ¾ cup sour cream, for serving 1 quantity prepared salsa, for serving (recipe on right) METHOd Heat oil in frypan on ‘High Sear’ setting. Add mince, cook until brown, stirring constantly to avoid meat lumping.
  • Page 33 LAMB LAMB ANd PEANUT STIR-FRy ROAST LAMB WITH GARLIC ANd ROSEMARy Serves 4 Serves 4-6 INGREdIENTS INGREdIENTS 2 Tablespoons peanut oil 500g lamb strips 1.5 kg leg of lamb 2 red capsicum, trimmed, seeded and sliced 3 cloves garlic, peeled 150g snow peas, trimmed 1 Tablespoon rosemary sprigs 500g English spinach 1 Tablespoon light olive oil 2 Tablespoons Teriyaki sauce Freshly ground pepper ¼ cup oyster sauce Roast vegetables, for serving 3 cloves garlic, crushed Gravy sauce, for serving 1 teaspoon freshly grated ginger METHOd 2 red chillies, crushed 1 Tablespoon brown sugar Trim excess fat from lamb. Cut garlic 2 teaspoons cornflour into thin slivers.
  • Page 34 SEAFOOd LAMB HERB CRUSTEd LAMB THAI FISH CAKES Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 2 racks of lamb (6 cutlets each) 400g boneless white fish fillets, diced (cod or jewfish is preferable) 1 cup fresh breadcrumbs ½ bunch coriander, leaves and roots, ½ cup dried breadcrumbs finely chopped 1 Tablespoon freshly chopped parsley 1 x 60g egg 1 Tablespoon freshly chopped mint ¼ cup well cooked rice 1 Tablespoon finely chopped basil 1 teaspoon red curry paste 2 x 60g eggs, lightly beaten 1 teaspoon fish sauce 2 cloves garlic 1 Tablespoon sweet chilli sauce 1 Tablespoon lemon juice 4 cups/1 Litre vegetable oil, for frying 2 Tablespoons olive oil Sweet chilli sauce, for serving Lime wedges, for serving METHOd Trim excess fat from lamb. Combine METHOd breadcrumbs with herbs, eggs, garlic, Place fish, coriander, egg, rice, curry...
  • Page 35 dESSERT SEAFOOd MUSSELS IN TOMATO ANd GARLIC CHOCOLATE ANd PEANUT CAKE Serves 4-6 INGREdIENTS 2 teaspoons white vinegar INGREdIENTS ½ cup/125ml milk 2 Tablespoons olive oil 1 cup/155g self-raising flour 2 Spanish onions, finely diced ½ cup caster sugar 3 cloves garlic ¼ cup cocoa 1 cup/250ml white wine ¼ teaspoon bicarbonate of soda 600ml prepared tomato pasta sauce 1 x 60g egg 1 kg fresh mussels, bearded and scrubbed 60g butter, melted ¼ cup basil leaves, shredded M cup/165ml cream, for serving Freshly ground black pepper 1 Tablespoon icing sugar, for serving Crusty bread, for serving 1 Scorched Peanut Bar, crumbled, for serving METHOd METHOd Preheat frypan on ‘High Sear’ setting. Preheat frypan on ‘High Sear’...
  • Page 36 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.
  • Page 37 the Avance Skillet ® Instruction Booklet BEF210–TF10...
  • Page 38 CONGRATULATIONS on the purchase of your new Breville Avance Skillet ®...
  • Page 39 CONTENTS Breville recommends safety first Know your Breville Avance Skillet ® Operating your Breville Avance Skillet ® Care & cleaning for your Breville Avance Skillet ® Cooking techniques Recipes...

  • Page 40: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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 electrical appliance and adhere to the following precautions.
  • Page 41 Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • If the supply cord is damaged, it must be...
  • Page 42 KNOW your Breville Avance Skillet ®...

  • Page 43: Know Your Breville Avance

    KNOW yOUR BREvILLE AvANCE SKILLET ® 24cm skillet Powerful 1100 watt die-cast element High quality non-stick Trigger release removable variable cooking surface Temperature Control Probe with 10 heat settings Cool touch handle...
  • Page 44 KNOW yOUR BREvILLE AvANCE SKILLET ® BEFORE FIRST USE Leave the temperature control probe connected to the appliance until cool. It is recommended to remove any Remove the Temperature Control Probe promotional labels and wash your Avance ® and follow the cleaning instructions to Skillet in hot soapy water.

  • Page 46: Skillet

    CARE, CLEANING & STORAGE for your Breville Avance Skillet ®...

  • Page 47: Avance ® Skillet

    CARE, CLEANING & STORAGE FOR yOUR BREvILLE AvANCE SKILLET ® CARE Breville will not be liable for damage to the non-stick coating where metal utensils • Do not leave plastic cooking utensils have been used. Cooking on a non-stick in contact with the hot Avance Skillet ®...

  • Page 48: Skillet

    COOKING TECHNIQUES for your Breville Avance Skillet ®...
  • Page 49 COOKING TECHNIQUES FOR yOUR BREvILLE AvANCE SKILLET ® SAUTÉING ROASTING Recommended temperature probe setting: Recommended temperature probe setting: 8–10 8–10 Searing meat – 8 Used for sautéing onions, garlic, spices, pastes, herbs, vegetables, meat and Medium heat – 5-6 seafood.
  • Page 50 COOKING TECHNIQUES FOR yOUR BREvILLE AvANCE SKILLET ® TOASTING SANdWICHES Recommended temperature probe setting: 8–10 Sandwiches can be easily toasted in the Avance Skillet. Choose fillings which will ® hold together and do not spill out of the sandwich. •...

  • Page 52: Recipes

    RECIPES...
  • Page 53 BREAKFAST BASIC OMELETTE FLUFFy SMOKEd SALMON SCRAMBLEd EGGS Serves 2 Serves 2 INGREdIENTS INGREdIENTS 2 x 60g eggs, beaten L cup/85ml milk 2 x 60g eggs Black pepper, freshly ground ¼ cup/65ml thickened cream 2 teaspoons oil or butter Black pepper, freshly ground 1 Tablespoon butter Optional Fillings: 75g smoked salmon, thinly sliced • Ham and cheese 1 Tablespoon finely snipped chives • Spinach and fetta • Tomato and corn Optional Fillings: •...
  • Page 54 Mix eggs, honey, milk and butter together, gradually add them to dry Pour frittata mixture into Avance ® ingredients, using a Breville hand mixer, Skillet and cook for 6-7 minutes until the mix until a creamy consistency is formed frittata has set.
  • Page 55 BREAKFAST CREPES PANCAKES Serves 10-12 Serves 8-10 INGREdIENTS INGREdIENTS 1½ cups/235g plain flour 1 cup/155g plain flour ¼ teaspoon salt ¼ teaspoon salt 1 teaspoon vanilla essence 1 x 60g egg 3 x 60g eggs, lightly beaten 1¼ cups/220ml milk 1¼ cups/220ml milk 2 Tablespoons butter, softened 2 Tablespoons butter, melted Maple syrup and ice cream for serving 1 Tablespoon oil (greasing) METHOd Lemon juice + icing sugar for serving Combine the flour, salt, egg and milk in METHOd a mixing bowl, mix until well combined and smooth.
  • Page 56 LAMB BEEF GOURMET BEEF BURGERS CRUMBEd LAMB CUTLETS Serves 2 Serves 2 INGREdIENTS INGREdIENTS 150g lean beef mince 4 lamb cutlets, trimmed ½ onion, finely diced Salt & Black pepper, freshly ground 1 x 60g egg, lightly beaten L cup plain flour ½ cup fresh breadcrumbs 2 x 60g eggs, lightly beaten 1 Tablespoon chopped parsley 1 cup cornflake crumbs Black pepper, freshly ground 2 Tablespoons oil 2 Tablespoons oil Mashed potatoes & minted peas ¼ avocado sliced METHOd 2 slices Swiss cheese 2 thin slices spicy pancetta Season cutlets with salt and pepper. 2 Turkish bread rolls Dip cutlets into flour, then into eggs Salad leaves for serving and then into crumbs.
  • Page 57 vEGETARIAN TOMATO ANd BASIL BRUSCHETTA Serves 2 INGREdIENTS 2 slices light rye or French stick bread, thickly sliced diagonally 1 clove garlic, cut in half 2 Tablespoons olive oil ½ cup finely chopped deseeded tomato ½ cup finely chopped Spanish onion 1 Tablespoon olive oil 1 Tablespoon shredded basil 1 teaspoon light brown sugar METHOd Rub both sides of bread with cut surface of garlic. Heat Avance Skillet on setting 6, add ® oil. Cook bread until golden brown on each side.
  • Page 58 NOTES...
  • Page 59 NOTES...
  • Page 60 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.

This manual is also suitable for:

Bef210 - rev a10Avance bef200Avance bef210

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