Avance Banquet™ Cookware Instructions for use Includes recipes Model BEF400
Contents Page 2 Breville recommends safety first 4 Know your Breville Avance Banquet Cookware 6 Operating your Breville Avance Banquet Cookware 7 Congratulations Care and cleaning 8 on the purchase of your new Breville Avance Banquet Cookware Cooking techniques 10 Recipes R2
Breville recommends safety first We at Breville 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: Important safeguards for all electrical appliances Important safeguards for your Breville BEF400 Avance Banquet Cookware • Unwind the cord before use.
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.
Care and cleaning Care Non-stick cooking surface Removable frypan base • Do not leave plastic cooking utensils in contact with the hot frypan surface while cooking. Cooking on a non-stick surface minimises the need for oil as food does not stick and cleaning is easier. To remove the base for cleaning; • Do not use metal utensils on the non-stick coating of the frypan.
Cooking techniques Stir frying Stir fry tips Recommended Temperature Control Probe setting ‘High Sear’. • Prepare meat strips from recommended cuts as listed above by removing fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensures tenderness. Cut into very thin strips, approximately 5-8cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier. • An energy efficient and healthy way of cooking foods.
Cooking techniques continued Shallow frying Pan frying Roasting Recommended Temperature Control Probe setting 10-12. Recommended Temperature Control Probe setting Searing meat – ‘High Sear’ Medium heat – 10-12. Recommended Temperature Control Probe setting Searing Roast - ‘High Sear’ Cooking Roast – 8-10. Use to crispen and cook foods in a small amount of oil. The foods may have already been cooked. Use for cooking meats, fish, seafood, eggs, chicken or sausages.
Cooking techniques continued 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 the pan. Use for cooking rice and pasta. • 1 cup to 6 cups water = 1 quantity • Position the Pan Tilt Lever to the upright position and allow the juices to drain to the lower end of the frypan.
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Recipes Delicious recipes Includes instructions for use
Contents Appetisers and entrees Chicken and sweet corn soup 4-6 1 tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 teaspoon ground black pepper 1 tablespoon finely chopped parsley 4 green shallots, sliced diagonally 1. Heat the oil in the frypan on ‘High Sear’ setting. R2 Page 2. Add garlic, corn, and chicken meat and stir fry for 1 minute. Appetisers and entrees R3 Batters R7 3.
Appetisers and entrees continued Creamy mushroom paté 4 75g butter 125g bacon rashers, rind removed and thinly sliced 300g mushrooms, thinly sliced 1 Spanish onion, finely sliced 100g cream cheese, softened and roughly chopped Few drops of Tabasco sauce Pepper and salt, if desired 1. Preheat frypan on ‘High Sear’ setting. Add butter to melt, then sauté bacon, mushrooms and onion for 5 minutes. 2. Cool mixture, then blend or process until smooth.
Appetisers and entrees continued Mussels in tomato and garlic sauce 4-6 2 tablespoons olive oil 2 Spanish onions, finely diced 3 cloves garlic 1 cup white wine 600ml prepared tomato pasta sauce 1 kg fresh mussels, bearded and scrubbed 1 /4 cup basil leaves, shredded Freshly ground black pepper 1. Preheat frypan on ‘High Sear’ setting. Add the oil, onions and garlic and stir fry until the onion is soft. 2. Add the wine and cook until liquid is reduced by half. 3.
Batters continued Pancakes Main courses - Lamb 8 1 cup plain flour Pinch of salt 1 x 60g egg 1 /4 cups milk 2 tablespoons butter, melted 2 tablespoons butter, extra, for greasing 1. Preheat frypan on heat setting 10-12. 2. Combine flour, salt, egg, milk and butter in small mixing bowl. Beat until smooth. 3. Allow mixture to stand for 5 minutes. 4. Add butter to lightly grease frypan. Pour a small quantity of batter into frypan. Cook until bubbles form on top of the pancake.
Main courses - Lamb continued Lamb and bean nachos with salsa 4 1 tablespoon oil 500g lamb mince 30g packet taco seasoning mix 425g can kidney beans, drained 1 /2 cup beef stock 2 tablespoons tomato paste 240g pkt plain corn chips, toasted 150g grated tasty cheese 250g avocado, mashed 3 /4 cup sour cream 1 quantity prepared salsa SALSA INGREDIENTS 4 large roma tomatoes, chopped 1 small spanish onion, finely diced 1 tablespoon extra virgin olive oil 1 tablespoon freshly squeezed lime juice 1 tablespoon swe
Main courses - Lamb continued Roast lamb with garlic and rosemary 4-6 1.5 kg leg of lamb 3 cloves garlic, peeled 1 tablespoon rosemary sprigs 1 tablespoon light olive oil Freshly ground pepper 1. Trim excess fat from lamb. Cut garlic into thin slivers. Use a small, sharp knife to cut small slits into the lamb and insert garlic and rosemary sprigs into slits.
Main courses - Beef continued Classic roast beef 4 1.5kg boned rib roast Freshly ground black pepper 2 cloves garlic, crushed 1 tablespoon olive oil GRAVY 2 tablespoons plain flour 1 /4 cup red wine 1 cup vegetable stock 2 cups beef stock 1 tablespoon English mustard Salt and pepper, to taste 1. Rub outside of meat with combined pepper, garlic and olive oil. 2. Preheat frypan on ‘High Sear’ setting. Place prepared beef into frypan and sear on all sides.
Vegetables continued Dry potato and kumera curry Main courses - Chicken 4 Kumera, zucchini, bean shoot and tofu stir fry 4 2 tablespoons olive oil 2 teaspoons brown mustard seeds 2 onions, thinly sliced 2 cloves garlic, crushed 2 teaspoons minced ginger 2 red chillies, thinly sliced 1 tablespoon Marsala-blend curry paste 500g potatoes, peeled and cubed 500g kumera, peeled and cubed 1 cup vegetable or chicken stock 1 tablespoon peanut oil 1 medium kumera, peeled and diced 1 large zucchini, cut into matc
Main courses - Chicken continued Oriental chicken 4-6 1.5kg chicken, trimmed, washed and dried 3 /4 teaspoon freshly minced ginger 2 shallots, thinly sliced 1 /4 teaspoon five spice powder 1 /2 teaspoon sesame oil 1 tablespoon cornflour 11/4 cup chicken stock 1. Place chicken into a plastic freezer bag or large bowl. 2. Combine teriyaki sauce, honey, ginger wine, garlic, ginger, shallots, spice powders and oil. 3. Pour over chicken. Seal bag or cover bowl with plastic wrap.
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 mixing bowl.
