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Breville Thermal Pro Stainless BEF500 Instruction Booklet

The thermal pro stainless
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Breville Customer Service Centre
Australian Customers
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
New Zealand Customers
Mail:
Phone: 0800 273 845
Fax:
Email: Customer Service:
www.breville.com.au
Copyright Breville Pty. Ltd. 2010.
BEF500 Issue - A11
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
0800 288 513
askus@breville.com.au

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Summary of Contents for Breville Thermal Pro Stainless BEF500

  • Page 1 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 brochure may vary slightly from the actual product.

  • Page 2: The Thermal Pro Stainless

    Thermal Pro Stainless ™ Instruction Booklet BEF500...
  • Page 3 CONGRATULATIONS on the purchase of your new Breville Thermal Pro Stainless ™...

  • Page 4: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville the Thermal Pro Stainless ™ Operating your Breville the Thermal Pro Stainless ™ Care & cleaning Cooking techniques & tips Recipes...

  • Page 5: 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 6: Important Safeguards For All Electrical Appliances

    Do not use the appliance if power supply cord, plug, probe or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.
  • Page 7 KNOW your Breville Thermal Pro Stainless ™...

  • Page 8: Know Your Breville The Thermal Pro Stainless

    KNOW yOUR BREvILLE THE THERMAL PRO STAINLESS™ Large 39(L) x 31(W) x 7.8(H)cm Stainless steel cooking surface banquet shaped frypan High quality 18/10 stainless steel Dishwasher safe. cooking surface with a 25 year guarantee. Toughened glass high domed lid Dishwasher safe.

  • Page 9: Operating Your Breville

    OPERATING your Breville Thermal Pro Stainless ™...

  • Page 10: Operating Your Breville The Thermal Pro Stainless

    OPERATING yOUR BREvILLE THE THERMAL PRO STAINLESS™ BEFORE FIRST USE Remove any promotional materials and packaging materials before use. Wash your frypan and lid in hot soapy water. Rinse and dry thoroughly. Do not immerse the cord, plug and/or Cooking Temperature Control Probe in water or any other liquid.

  • Page 11: Care & Cleaning

    CARE & CLEANING for your Breville Thermal Pro Stainless ™...
  • Page 12 CARE & CLEANING CARE NOTE • Do not leave plastic cooking utensils in It is recommended that the cooking contact with the hot frypan surface while surface be re-seasoned after cleaning. cooking. • Before cleaning, switch the frypan to the large dot and unplug from the power GLASS LId outlet.
  • Page 13 Do not knock or drop it as this can damage the probe. If damage is suspected, return the temperature control probe to your nearest Breville Service Centre for inspection. For convenient storage of the temperature probe, line the frypan with 2 sheets of kitchen paper and place the probe on the kitchen paper.

  • Page 14: Cooking Techniques & Tips

    COOKING TECHNIQUES & TIPS for your Breville Thermal Pro Stainless ™...
  • Page 15 COOKING TECHNIQUES & TIPS STIR FRyING STIR FRy TIPS Recommended temperature probe setting: • Stir fry strips in small batches (approx SEAR for vegetables, 14 for sealing meat. 400-500g) to prevent overloading pan and allowing the meat to “stew” in its •...
  • Page 16 COOKING TECHNIQUES & TIPS • If using this method, remember to under PAN FRyING cook meat slightly so that reheating will Recommended temperature probe setting: not spoil and toughen the finished dish. Searing meat: 14-SEAR • Serve stir fried foods immediately to Medium heat: 10-12 retain their crisp texture.
  • Page 17 COOKING TECHNIQUES & TIPS MEAT ANd POULTRy ROASTING TIMES The frypan is ideal for roasting meat and The following times are for dishes that are poultry, as the meat retains the flavour and well done. Reduce temperatures by juices. 5 minutes for medium and 10 minutes for rare.
  • Page 18 COOKING TECHNIQUES & TIPS BAKING STEAMING Recommended temperature probe setting: Recommended temperature control probe SEAR setting: 8-10 The frypan can be used for baking cakes or • Steaming is the healthiest of cooking self-saucing puddings. techniques. It retains the food’s texture, flavour, vitamins and minerals which •...

  • Page 19: Recipes

    RECIPES...
  • Page 20 RECIPES MIddLE EASTERN CHUNKy CARAMELISEd ONION jAM EGGPLANT dIP Makes 2 cups Makes 2 cups INGREdIENTS INGREdIENTS 2 tablespoons olive oil 50g butter 1.5kg eggplant, trimmed and cut into 2cm cubes 200ml olive oil 1kg red onions, sliced ⁄ cup brown sugar 4 cloves garlic, chopped 1 tablespoon sweet paprika ¼ cup balsamic vinegar 2 teaspoon sea salt 2 teaspoons ground cumin 1 teaspoon chilli flakes METHOd 2 tablespoons tomato paste 1 cup chopped parsley Heat the frypan on setting 8. Add oil, butter, onions and cook, stirring Salt and black pepper occasionally for 10 minutes or until...
  • Page 21 RECIPES CHICKEN ANd SWEET CORN SOUP CHUNKy MINESTRONE SOUP Serves 6 Serves 6 INGREdIENTS INGREdIENTS 1.5 litres chicken stock 2 tablespoons olive oil 2 chicken breast fillets, trimmed 1 large onion, finely chopped 2 fresh corn cobs 2 cloves garlic, crushed 2cm piece ginger, sliced 1 large carrot, diced 2 tablespoons light soy sauce 1 stick celery, diced 2 x 125g can creamed corn 400g can peeled diced tomato 3 egg whites 1.5 litres vegetable or chicken stock 1 teaspoon sesame oil 1 cup small macaroni pasta 3-4 green onions, finely sliced 400g can borlotti beans, rinsed and drained 2 cups finely shredded cabbage METHOd L cup chopped parsley Salt and pepper Heat the chicken stock and 2 cups of water in the frypan on setting 14 until Grated Parmesan to serve the stock comes to the boil.
  • Page 22 RECIPES CURRIEd PUMPKIN SOUP SMOKEd SALMON CREAMEd EGGS Serves 6 Serves 4 INGREdIENTS INGREdIENTS 40g butter 4 eggs 1 large red onion, finely chopped ½ cup thickened cream 2 cloves garlic, crushed Freshly ground black pepper 2 tablespoons korma curry paste 40g butter 1.5kg pumpkin, peeled and chopped 150g smoked salmon, chopped 1.5 litres chicken stock 2 tablespoons finely chopped chives 270ml coconut milk METHOd L cup chopped coriander Place eggs and cream into a small bowl METHOd and beat with electric beaters on high speed until light and fluffy.
  • Page 23 RECIPES THAI FISH CAKES Heat vegetable oil in the frypan on setting 10. Serves 6-8 as part of an appetiser Place half the fishcakes into the hot oil and shallow fry for 1-2 minutes on INGREdIENTS each side or until fishcakes are golden 600g white fish fillets, such as barramundi, brown.
  • Page 24 RECIPES HAM ANd HERBEd CHEESE BAKEd EGGS & BEANS OMELETTE Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 2 tablespoons olive oil 1 large onion, finely chopped 4 eggs, separated 2 tablespoons milk 2 cloves garlic, crushed ¼ cup tomato paste 1 teaspoon Dijon mustard Salt and freshly ground black pepper 2 x 400g can peeled & chopped tomato 1 tablespoon brown sugar 40g butter 120g ham, thinly sliced into strips 2 x 400g can three bean mix, rinsed and drained 6 large eggs 2 tablespoons finely chopped parsley 1 tomato, finely diced Salt and freshly ground black pepper ½ cup grated cheddar cheese METHOd METHOd Heat frypan on setting 10. Add oil, onion and garlic and cook 3-4 minutes or until Combine egg yolks, milk, mustard in onion have softened.
  • Page 25 RECIPES SEAFOOd PAELLA Add remaining oil and cook onions and garlic until softened; add paprika and Serves 6-8 cook for a further 30 seconds. Stir in tomatoes and cook for INGREdIENTS 2-3 minutes. Add rice and stir until well 4 small raw blue swimmer crabs coated.
  • Page 26 RECIPES MUSSELS PROvENCAL STEAMEd MISO SALMON Serves 4 Serves 4-6 INGREdIENTS INGREdIENTS 2 tablespoons olive oil L cup white miso 3-4 eschallots, finely chopped ¼ cup mirin 2 teaspoons finely chopped, fresh thyme 2 tablespoons white sugar ½ cup chopped parsley 2 teaspoons sesame oil 3 large ripe tomatoes, finely diced 6 x 250g salmon fillets, skin removed and pin boned 3 cloves garlic, crushed 2 bunches thin asparagus, trimmed 1 cup white wine Toasted sesame seeds and sliced green onions 2kg fresh mussels, bearded and scrubbed to serve Freshly ground black pepper Steamed short grain rice to serve METHOd METHOd Heat the frypan on setting 10. Add oil Preheat frypan on setting SEAR and fill and eschallots and cook until softened with a minimum of 1 litre of water.
  • Page 27 RECIPES jAPANESE PANCAKES RICOTTA PANCAKES Serves 4 Makes 8 INGREdIENTS INGREdIENTS 1 cup plain flour 3 eggs 1 teaspoon salt 200g fresh ricotta 2 eggs, beaten ½ cup milk ½ cup water ⁄ cup self raising flour 1 cup shredded Chinese cabbage 1 teaspoon baking powder 1 small carrot, grated 2 tablespoons caster sugar 4 green onions, finely sliced Unsalted butter for greasing 200g white fish fillets, diced METHOd 250ml vegetable oil Japanese mayonnaise, to serve Place eggs, ricotta and milk into a large Tonkatsu sauce, to serve bowl and mix well to combine. Shredded nori, to serve Sift flour and baking powder together and add sugar.
  • Page 28 RECIPES CREPES vEGETABLE PATTIES Serves 6-8 Makes approx 10 INGREdIENTS INGREdIENTS 1½ cups plain flour 400g can chickpeas, drained and rinsed Pinch salt 1 small onion, finely chopped 3 eggs, lightly beaten 1 zucchini, grated 1¼ cups milk 200g kumera, peeled and grated 1 teaspoon vanilla extract 1 small carrot, grated 40g butter, melted 2 eggs, lightly beaten 1 cup dried bread crumbs METHOd 1 clove garlic, crushed Preheat the frypan on setting 10-12. L cup coarsely chopped coriander 1 tablespoon toasted sesame seeds Sift flour and salt into a large bowl. 1 tablespoon curry powder Gradually add combined eggs, milk, Salt and freshly ground pepper...
  • Page 29 RECIPES CRISPy TOFU ANd vEGETABLE Stir though beans & broccolini and stir- fry until heated through. Add tofu and PEANUT STIR-FRy cook an extra 2-3 minutes. Serves 6 Pour over peanut sauce and toss to coat in sauce. Squeeze over lime juice and INGREdIENTS serve immediately topped with chopped 300g firm tofu...
  • Page 30 RECIPES TURKISH GOZLEME Combine cooled onion with cheeses and salt and pepper. Rinse and dry spinach Makes 6 well and set aside. On a large piece of baking paper; INGREdIENTS roll one piece of dough to a 3mm 1 tablespoon olive oil thick rectangle. Place 1 cup shredded 1 large brown onion, finely chopped silverbeet onto one half of the dough.
  • Page 31 RECIPES TURKISH GOZLEME WITH LAMB Heat oil in frypan setting 8. Add the onions and garlic and cook until Makes 6 softened. Add lamb mince and cook, stirring, until browned; add spices and INGREdIENTS passata. Cook for 10-15 minutes or until 1 tablespoon olive oil mixture is thick.
  • Page 32 RECIPES NASI GORENG Add sliced chicken and stir fry for 2-3 minutes to seal. Add prawns and Serves 6 cabbage and continue cooking for a further 5 minutes. INGREdIENTS Stir in cold rice, breaking up any lumps, L cup vegetable oil until the rice is heated through. Add 4 eggs sauces and green onions.
  • Page 33 RECIPES WHOLE STEAMEd SNAPPER ROAST GARLIC ANd ROSEMARy LAMB Serves 4 Serves 4-6 INGREdIENTS INGREdIENTS 1.5kg whole snapper, scaled and gutted 4cm knob ginger, thinly sliced 1.7kg leg of lamb 2 sticks lemongrass, trimmed and cut into thin 3 cloves garlic, cut into thin slivers strips 6-8 rosemary sprigs 1 lime, sliced Sea salt and freshly ground black pepper ¼ cup Shaoxing wine 2 tablespoons olive oil 2 tablespoons light soy sauce 8 pickling onions, halved 2 teaspoons sesame oil 2 tablespoons peanut oil Gravy Fresh coriander sprigs and sliced green onions 1 tablespoon oil for garnish 2 tablespoons plain flour ½ cup red wine METHOd 1½ cups chicken stock Make 3 slashes into the thickest part of METHOd the fish, on both sides.
  • Page 34 RECIPES HERB SPICy LAMB & BEAN NACHOS Spread corn chips over 2 oven proof dishes. Top with lamb mixture, sprinkle WITH SALSA with cheese and bake uncovered in a Serves 8 moderately hot oven (200 C) or under a preheated grill until golden and heated INGREdIENTS through.
  • Page 35 RECIPES CRUSTEd LAMB RACKS FAMILy BOLOGNAISE Serves 6 Serves 6 INGREdIENTS INGREdIENTS 2 cups fresh breadcrumbs 2 tablespoons olive oil 2 tablespoons chopped parsley 1 large onion, finely chopped 1 tablespoon chopped rosemary 2 cloves garlic, crushed 2 cloves garlic, minced 1kg lean beef mince 1 teaspoon grated lemon rind 1 cup red wine Salt and freshly ground black pepper. L cup tomato paste ¼ cup Dijon mustard 2 x 400g can diced tomato 6 x 4 point lamb racks 1 carrot grated 2 tablespoons olive oil 1 litre beef stock 1 bay leaf METHOd Salt and freshly ground black pepper. Combine breadcrumbs, herbs and, garlic METHOd and lemon rind in a bowl and mix well. Season with salt and pepper.
  • Page 36 RECIPES BEEF ANd BLACK BEAN STIR-FRy BEEF BURGER Serves 6 Serves 4-6 INGREdIENTS INGREdIENTS 800g beef fillet (substitute with rump or sirloin 800g lean mince beef steak) 1 onion, grated ¾ cup Shaoxing wine 1 egg, lightly beaten ½ cup oyster sauce 1 carrot, grated ¼ cup sugar ½ cup dry breadcrumbs ¼ cup kejap manis 2 tablespoons Worcestershire sauce 2 tablespoons sesame oil 2 tablespoons tomato sauce 2 tablespoons fish sauce ½ cup chopped parsley 3 tablespoons peanut oil Freshly ground black pepper 1 large onion, cut into thin wedges 2 tablespoons oil 2 cloves garlic, crushed METHOd 2 tablespoons salted blackbeans, rinsed, drained and lightly mashed Combine beef, onion, egg, sauces and 2 bunches asparagus, trimmed and cut into 5cm parsley.
  • Page 37 RECIPES THAI CHICKEN CURRy CREAMy CHICKEN WITH BACON & THyME Serves 6 Serves 6 INGREdIENTS INGREdIENTS 270ml coconut cream 2 tablespoon Thai green curry paste 2kg chicken pieces, skin removed 1 cup chicken stock 3/4 cup plain flour 400ml coconut milk Salt and freshly ground black pepper 1kg chicken thigh fillets, diced ¼ cup olive oil 150g green beans, trimmed 2 leeks, washed and finely sliced 250g punnet cherry tomatoes 4 rashers bacon, rind removed and chopped 200g can bamboo shoots, drained 300g button mushrooms 2 tablespoons fish sauce 3-4 sprigs thyme 1 tablespoon sugar 2 cups chicken stock ½ cup Thai basil leaves ½ cup sour cream Juice of a lime METHOd METHOd Wipe chicken pieces with paper towel.
  • Page 38 RECIPES INdIvIdUAL STICKy dATE GOLdEN SyRUP dUMPLINGS PUddINGS Serves 6 Serves 6 INGREdIENTS INGREdIENTS 2 cups self raising flour 120g unsalted butter 200g coarsely chopped dried dates 1 teaspoon bicarbonate soda 2 eggs L cup milk 1 ¼ cups boiling water 60g softened butter Syrup sauce 1 cup firmly packed brown sugar 60g butter 1 cup self raising flour 1½ cups brown sugar 2 eggs ⁄ cup golden syrup Butterscotch sauce 2 cups water 160g butter METHOd ⁄ cup firmly packed brown sugar 1 cup thickened cream To make the syrup; Heat the frypan on setting 10 and add butter, brown sugar, METHOd golden syrup and water together.
  • Page 39 RECIPES SPICEd RHUBARB, APPLE ANd BERRy COMPOTE Serves 8 INGREdIENTS 80g butter ½ cup brown sugar 1 cinnamon stick 1 vanilla bean, halved and scraped 2 apples, peeled, cored and cut into large dice 2 pears, cored and cut into large dice 2 bunches rhubarb, trimmed and cut into 5cm lengths 270g fresh dates, seeds removed, chopped 300g fresh or frozen mixed berries METHOd Heat the frypan on setting 6. Add butter, sugar, cinnamon, and vanilla bean and ½ cup water. Stir until butter and sugar have melted and syrupy.
  • Page 40 NOTES...

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