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Avance Banquet Cookware
Instructions for use
Includes recipes
Model BEF400
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Contents Page Breville recommends safety first 4 Know your Breville Avance Banquet Cookware 6 Congratulations Operating your Breville Avance Banquet Cookware 7 on the purchase of your new Breville Avance Banquet Cookware Care and cleaning 8 Cooking techniques 10 Recipes R2 2
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Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, Important safeguards for 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: all electrical appliances Important safeguards for your Breville • Unwind the cord before use. BEF400 Avance Banquet Cookware • Do not let the cord hang over t
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Know your Breville Avance Banquet Cookware Operating your Breville Avance Banquet Cookware 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 Temperature Quantanium non-stick cooking surface Glass lid Control Probe in water or any other liquid. with adjustable steam vent 1. Insert the Temperature Control Probe into the Extra deep 78mm pan probe socket
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Care and cleaning Care Non-stick cooking surface Removable frypan base Before inserting the Temperature Control Probe To remove the base for cleaning; • Do not leave plastic cooking utensils in contact Cooking on a non-stick surface minimises the need into the probe socket, ensure the interior of the with the hot frypan surface while cooking. for oil as food does not stick and cleaning is easier. 1. Turn the frypan upside down. Push down on the socket is fully dry. To do this, shake out exces
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Cooking techniques Suggested times for stir-frying vegetables: Stir frying Stir fry tips Recommended Temperature Control Probe setting • Prepare meat strips from recommended cuts as listed Cooking time Ingredient ‘High Sear’. above by removing fat and slicing thinly across the grain (across direction of meat fibres). Slicing across • An energy efficient and healthy way of cooking 3 minutes Onion, quartered, the grain ensures tenderness. Cut into very thin strips, foods. The benefit of this metho
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continued Cooking techniques 1-2 minutes, reduce heat, gradually add 1-2 cups Shallow frying Pan frying Roasting stock. Increase heat and stir gravy continuously Recommended Temperature Control Probe setting Recommended Temperature Control Probe setting until it comes to the boil, reduce heat and simmer Recommended Temperature Control Probe setting 10-12. Searing Roast - ‘High Sear’ Cooking Roast – 8-10. Searing meat – ‘High Sear’ Medium heat – 10-12. 3-4 minutes until gravy thickens. Serve imme
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continued Cooking techniques Basting Boiling Recommended Temperature Control Probe setting 2. Recommended Temperature Control Probe setting ‘High Sear’. • The Pan Tilt Lever makes basting or removing juices easy by allowing the juices to drain to one side of Use for cooking rice and pasta. the pan. • 1 cup to 6 cups water = 1 quantity • Position the Pan Tilt Lever to the upright position • Cooking time approximately 8-12 minutes and allow the juices to drain to the lower end of • Cooking times
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www.breville.com.au Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: askus@breville.com.au New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand Customer Service: 09 271 3980 Fax 0800 288 513 Email Customer Service: a
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Recipes Delicious recipes Includes instructions for use
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Contents Appetisers and entrees Chicken and sweet corn soup Baba Ghannoush 4-6 6 1 tablespoon peanut oil 2 tablespoons olive oil 1 clove garlic, crushed 2 medium eggplants, peeled and chopped 500g creamed corn into 1cm pieces 150g cooked and shredded chicken meat 2 cloves garlic, crushed 1 4 cups chicken stock 1 /2 tablespoons lemon juice 1 4 egg whites /2 teaspoon sweet paprika 1 1 teaspoon ground black pepper /2 cup chicken stock 1 tablespoon finely chopped parsley 200g cream cheese, softened
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continued Appetisers and entrees Creamy mushroom paté French onion soup Curried pumpkin soup Thai fish cakes 4 4-6 4 4 75g butter 1 tablespoon butter 40g butter 400g boneless white fish fillets, diced (cod or 125g bacon rashers, rind removed and thinly sliced 1 tablespoon oil 1 large leek, thinly sliced jewfish is preferable) 1 300g mushrooms, thinly sliced 6 medium brown onions, finely sliced 2 cloves garlic, freshly crushed /2 bunch coriander, leaves and roots, finely chopped 1 Spanish onion,
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continued Appetisers and entrees Batters Mussels in tomato Ham and herbed Spicy pikelets Crepes 4-6 4 12 10 and garlic sauce cheese omlette 1 2 tablespoons olive oil 4 x 60g eggs, separated 1 cup plain flour 1 /2 cups plain flour 2 Spanish onions, finely diced 2 tablespoons milk 2 teaspoons baking powder Pinch of salt 1 3 cloves garlic 1 teaspoon mild English mustard /4 tablespoon brown sugar 3 x 60g eggs, lightly beaten 1 1 1 cup white wine /4 teaspoon salt 1 teaspoon ground ginger 1 /4 cups mi
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continued Batters Main courses - Lamb POTATO TOPPING Pancakes Shepherds pie 8 4 1. Place potatoes and sufficient water to cover in frypan. Cover with lid and bring to the boil. 1 cup plain flour 1 kg lean cooked roast lamb Cook for 20 minutes or until soft. Drain well. Pinch of salt 30g butter 2. Mash cooked potatoes with remaining ingredients. 1 x 60g egg 2 medium onions, thinly sliced Whip potatoes until smooth and creamy. 1 1 /4 cups milk /4 cup plain flour 3. Spread whipped potatoes over pr
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continued Main courses - Lamb 4. Spread corn chips onto an oven proof dish. Lamb and bean nachos Lamb and peanut stir-fry 4 4 Top with lamb mixture, sprinkle with cheese and with salsa bake in a moderately hot oven 220ºC, or under a preheated grill, or until heated through and 1 tablespoon oil 2 tablespoons peanut oil cheese melts. 500g lamb mince 500g lamb strips 5. Serve topped with avocado, sour cream and 30g packet taco seasoning mix 2 red capsicum, trimmed, seeded and sliced prepared sals
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continued Main courses - Lamb Main courses - Beef Roast lamb with Herb crusted lamb Beef burgers Beef and peppercorn casserole 4-6 4-6 6 4 garlic and rosemary 1.5 kg leg of lamb 2 racks of lamb (6 cutlets each) 500g lean beef mince 1 kg chuck steak, trimmed and cut into 2cm cubes 3 cloves garlic, peeled 1 cup fresh breadcrumbs 1 onion, finely diced 2 tablespoons plain flour 1 1 tablespoon rosemary sprigs /2 cup dried breadcrumbs 1 X 60g egg, lightly beaten 1 tablespoon olive oil 1 1 tablespoon l
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continued Main courses - Beef Vegetables GRAVY Classic roast beef Asparagus with Ratatouille 4 4-6 4 1. Drain excess fat from the frypan. Reduce to heat sweet Thai dressing setting 4-6. Stir flour into pan residue, cook for 1-2 minutes. Increase to heat setting 8-10 to lightly 1 1.5kg boned rib roast 3 bunches fresh asparagus, trimmed /4 cup olive oil brown flour. Freshly ground black pepper 1 Spanish onion, peeled and thinly sliced 2 cloves garlic, thinly sliced 2. Reduce to heat setting 4-6.
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continued Vegetables Main courses - Chicken Dry potato and kumera curry Kumera, zucchini, bean shoot Thai green chicken curry Roast chicken with thyme 4 4 4 4 and tofu stir fry and bacon 2 tablespoons olive oil 1 tablespoon peanut oil 1 tablespoon vegetable oil 2 sprigs thyme 2 teaspoons brown mustard seeds 1 medium kumera, peeled and diced 1 brown onion, diced 20g butter, softened 2 onions, thinly sliced 1 large zucchini, cut into matchsticks 1 teaspoon crushed garlic 1.5 kg chicken, trimmed, w
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continued Main courses - Chicken Oriental chicken Saffron chicken pilaf Creole chicken 4-6 4 4-6 1.5kg chicken, trimmed, washed and dried 1 tablespoon light olive oil 1kg chicken legs 3 /4 teaspoon freshly minced ginger 500g chicken breast fillet, sliced into strips 2 tablespoons Cajun spice mix 2 shallots, thinly sliced 1 tablespoon butter 2 teaspoons sweet paprika 1 /4 teaspoon five spice powder 2 cups long grain white rice 1 tablespoon freshly chopped basil 1 /2 teaspoon sesame oil 3 whole c
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Cake Notes Chocolate and peanut cake 2 teaspoons white vinegar 1 /2 cup milk 1 cup self-raising flour 1 /2 cup caster sugar 1 /4 cup cocoa 1 /4 teaspoon bicarbonate of soda 1 x 60g egg 60g butter, melted 2 /3 cup cream 1 tablespoon icing sugar 1 Scorched Peanut Bar, crumbled 1. Preheat the frypan on ‘High Sear’ setting. 2. Grease and lightly flour a 20cm round cake pan. 3. Add the vinegar to the milk, mix well and allow to stand for 5 minutes. 4. Sift flour, sugar, cocoa and soda into a mix
