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 New Zealand Customers Mail: Private Bag 94411 Botany Manukau 2163 Auckland NEW ZEALAND Phone: 0800 273 845 Fax: 0800 288 513 Email: Customer Service: askus@breville.com.au www.breville.com.au Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2011.
the Toast & Roast™ Instruction Booklet BOV550
CONGRATULATIONS on the purchase of your new Breville the Toast & Roast™
Contents 4 Breville recommends safety first 8 Know your Breville the Toast & Roast™ 10 Operating your Breville the Toast & Roast™ - Grill function (page 14) - Grilling guide (page 14) - Bake function (page 15) - Baking guide (page 15) - Rotisserie function (page 17) 20 Care & cleaning for your Breville the Toast & Roast™ 24 Recipes 3
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. Important safeguards Read all instructions BEFORE USE AND SAVE FOR FUTURE REFERENCE • Carefully read all instructions before operating the oven for the first time and save for future reference.
Breville recommends safety first • • • • • • • • • The temperature of accessible surfaces will be high when the appliance is in operation and also for some time after use. Always wear protective, insulated oven mitts when inserting, removing or handling items from the oven when hot. Alternatively, allow the oven to cool down before handling. Always use extreme caution when removing any of the accessories or disposing of hot grease or other hot liquids.
Breville recommends safety first • Always turn the appliance to the OFF position, ensure the oven has cooled, is turned off at the power outlet and the cord is unplugged from the power outlet before attempting to move the appliance, when not in use, if left unattended and before disassembling, cleaning or storing. The use of any accessory attachments not recommended by Breville may cause injuries. Keep the appliance clean. Follow the cleaning instructions provided in this book.
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KNOW your Breville the Toast & Roast™
KNOW your Breville Toast & Roast™ E G I J K A B L C F M D N O H A. Easy clean non-stick coating B. Large 22 litre capacity C. Rotisserie function Ensures meats and poultry are succulent on the inside and roasted to perfection on the outside. D. 6 adjustable rack positions E. Cool touch handle For safe and easy handling. F. Turbo convection cooking Saves time and energy. G. Large viewing window H. Slide-out crumb tray For safe and easy removal of crumbs. I.
OPERATING your Breville the Toast & Roast™
OPERATING YOUR BREVILLE Toast & Roast™ Temperature control Power On light Variable temperature control allows you to select the perfect temperature for each cooking task. The temperature range is from 60°C – 240°C. The Power On light will illuminate whenever a setting is selected on the oven Setting Control and Time Control. Heating light The Heating Ready light will illuminate whenever the heating element is working. When the set temperature is reached, the light will switch off.
OPERATING YOUR BREVILLE Toast & Roast™ Enamel Baking Pan Use when grilling, roasting, baking, or defrosting foods. Can be used on its own or with the drip tray insert. 30cm (12") Non-stick Pizza Crisper Pan Insert on lower chrome plated wire rack when baking a pizza. The small holes of the pizza crisper pan expose the bottom of the pizza dough to direct heat, for a crispier golden pizza crust. Enamel DRIP tray Insert into the baking pan when grilling, roasting or defrosting foods.
OPERATING YOUR BREVILLE Toast & Roast™ Chrome plated rotisserie handle Allow the oven to cool. Insert the accessories. The oven is now ready to use. Used for safely inserting and removing the rotisserie rod from the oven (See C). Hints and tips • B A C For the Grill, Bake and Reheat functions, best results are achieved by preheating the oven for 5 – 10 minutes.
OPERATING YOUR BREVILLE Toast & Roast™ • The door can be opened at any time during operation. After the Temperature Control and oven setting have been selected, the time and temperature can be changed at any time during operation. Turn the Time Control to ‘OFF’ at any time to stop operation of the oven. • • WARNING Do not force open the oven door beyond its limits or let the door drop open as this will distort the doors ability to maintain a proper seal.
OPERATING YOUR BREVILLE Toast & Roast™ Reheat function • • For heating food from beneath. Ideal for reheating leftovers. The bottom two elements will heat when the Reheat Function setting is selected. 1. Place the wire rack in the desired rack support guide. 4. Turn the oven setting to ‘Bake’. and place the baking pan onto the wire rack. Reduce the temperature to 180°C using the remaining cooking times in the chart below. 5. Turn the Time Control to the desired time or to the ‘Stay On’ setting. 4.
OPERATING YOUR BREVILLE Toast & Roast™ NOTE Pizza Type Cooking Time The following bakeware will fit into the oven: a bundt pan, 6 cup muffin pan, 9-inch pie pan, 9-inch loaf pan, or an Angel Food cake pan.
OPERATING YOUR BREVILLE Toast & Roast™ Hints for defrosting Rotisserie function • • • • • • • • • The Baking Function can be used to defrost foods. Defrosting in the oven will take approximately one-third of the recommended defrosting time. Special care should be taken with perishable protein foods such as meat, poultry and fish. It is recommended to defrost small, flat portions of these foods. To defrost, follow the steps for the Baking Function and turn the Temperature Control to 75ºC.
OPERATING YOUR BREVILLE Toast & Roast™ 3. Place food to be cooked on the rotisserie rod by running the rod directly through the centre of the food to be cooked. Continue to slide the food until the spike is securely imbedded in the food. 4. Slide the second spike onto the rotisserie rod at the other end of the food to be cooked (See Fig 2). Continue to slide the spike until it is securely imbedded in the food and secure spike by turning the thumbscrew in a clockwise direction. 5.
OPERATING YOUR BREVILLE Toast & Roast™ 12. Set the Time Control to the desired time. Alternatively, for continuous operation, turn the timer to the ‘Stay On’ setting. The temperature may be reduced at this time if necessary. 13. When finished cooking, a bell will sound and the oven will switch off immediately if a time on the Time Control has been selected. If the ‘Stay On’ setting has been selected, the oven will remain on until the Time Control has been turned off.
CARE & CLEANING for your Breville the Toast & Roast™
CARE & CLEANING FOR YOUR Breville Toast & Roast™ Cleaning after use • • • Always ensure the oven is turned off by switching Time Control to ‘OFF’. Then switch the appliance off at the power outlet and unplug the cord. Allow the oven and all accessories to cool completely. Remove all accessories. NOTE Do not use abrasive cleansers, metal scouring pads or metal utensils on any of the interior or exterior surfaces of the oven, including the crumb tray.
CARE & CLEANING FOR YOUR Breville Toast & Roast™ Storage When storing the oven, switch off and then remove the power supply plug from the power outlet. Ensure the appliance is completely cool, clean and dry. Insert the accessories into the oven. Ensure the door is closed and do not place heavy objects on top. Store the appliance standing on its support legs. WARNING Do not immerse cord, plug, or appliance into water or any other liquid. Do not use metal scouring pads to clean the oven.
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RECIPES
RECIPES Roast chicken Roast leg of lamb Makes 4-6 serves Makes 4-6 serves Ingredients Ingredients 1 medium onion, peeled ½ bunch thyme 1.5kg chicken, washed and dried 1 tablespoon oil Salt and pepper Olive oil, for greasing 1.2kg leg of lamb, trimmed 3 garlic cloves, peeled, thinly sliced 2 sprigs rosemary 2 sprigs thyme Olive oil, for greasing Salt & freshly ground black pepper METHOD FRESH MINT SAUCE 1. Using the ‘Rotisserie’ function. 2. Insert onion and thyme into chicken cavity.
RECIPES Individual beef wellington Aussie meatloaf Makes 4 serves Makes 4-6 serves Ingredients Ingredients 4 x 250g fillet steaks, trimmed 2 sheets puff pastry, thawed Freshly ground black pepper 150g mushroom pate ¼ cup chopped fresh parsley 1 x 60g egg, lightly beaten Olive oil, for greasing Vegetable oil, for greasing 1kg lean beef mince 1 cup dry breadcrumbs 1 Spanish onion, peeled and finely chopped 2 eggs, lightly beaten ¾ cup tomato sauce L cup Worcestershire sauce 2 tablespoons tomato paste 1
RECIPES Crumbed veal cutlets Makes 4-6 serves SATAY SAUCE Ingredients 1kg or 12 veal cutlets, trimmed Salt & freshly ground black pepper L cup plain flour 3 eggs, lightly beaten 2 cups cornflake crumbs 2 tablespoons olive oil ¼ cup crunchy peanut butter 1 teaspoons curry powder ½ cup coconut cream 1 tablespoon sweet chilli sauce 1 tablespoon soy sauce 1 tablespoon lime juice ½ cup chicken stock Method Method 1. Season cutlets with salt and pepper.
RECIPES Vegetable lasagne Makes 4-6 serves Ingredients 1 small eggplant, sliced lengthways ½ cup light olive oil VEGETABLE SAUCE Ingredients 2 onions, peeled, diced 125g mushrooms, sliced 1 red capsicum, diced ¼ cup tomato paste 400ml prepared tomato pasta sauce 1 cup red wine 2 tablespoons pesto sauce BÉCHAMEL SAUCE 80g butter ½ cup plain flour 2 cups milk 300g cottage cheese ¼ teaspoon cayenne pepper Salt and freshly ground black pepper 250g dried lasagne sheets 350g English spinach 4 spinach leaves, was
RECIPES Potato & onion bake Makes 4 serves 3. Reduce temperature to 180ºC. Bake for 1 hour or until cooked when tested. Ingredients NOTE 20g butter, melted 6 medium (about 800g) potatoes, peeled, thinly sliced 1 large Spanish onion, peeled and sliced Freshly ground black pepper 1 cup milk ¾ grated cheese M cup dry breadcrumbs Some potato types and sizes may require shorter or longer cooking times.
RECIPES Quiche Lorraine Kumera Scones Makes 4-6 serves Makes 12 serves Ingredients Ingredients 1 sheet frozen shortcrust pastry, thawed 1 tablespoon light olive oil 8 shallots, thinly sliced ½ cup finely chopped onion or leek 4 rashers bacon, rinds removed, diced 150g grated cheddar cheese 4 eggs 1 cup milk 2 tablespoons chopped fresh chives 2½ cups self-raising flour 1⁄2 teaspoon dried chives 80g butter, chilled, chopped 1 egg, lightly beaten ¼ cup milk 1 cup cooked mashed kumera Extra milk, for gla
RECIPES Focaccia pizza-style Open sandwich melts Makes 2 serves Makes 2 serves Ingredients Ingredients L cup tomato paste 2 pieces Focaccia bread (approx.
RECIPES Basic Pizza Dough TOMATO PIZZA SAUCE Ingredients Ingredients 3 teaspoons dry yeast 3 teaspoons sugar 3 teaspoons salt 1 tablespoon olive oil 1 cup lukewarm water 425g 00 (strong bakers) flour or plain flour 1 x 400g can tomatoes, chopped Pinch of sea salt Pinch of ground black peppercorns Pinch of dried oregano method 1. Add yeast, sugar, salt, olive oil and water to a large bowl; stir until combined. 2.
recipes ASPARAGUS & GOAT'S CHEESE PIZZA WITH TOASTED WALNUTS Makes 1 pizza Ingredients 170g pizza dough for thin crust or half the dough for thicker crust (see recipe page 32) 1 tablespoon extra virgin olive oil 1 tablespoon goat’s curd L cup shredded mozzarella cheese 1 teaspoon whole roasted garlic (see recipe page 32), optional 6-7 asparagus spears, blanched, sliced lengthways 1 tablespoon grated parmesan Salt & pepper, to taste 2 tablespoons coarsely chopped toasted walnuts 30g baby spinach leaves Meth
recipes CHILLI PRAWN & ROASTED CAPSICUM PIZZA Makes 1 pizza Ingredients 170g pizza dough for thin crust or half the dough for thicker crust (see recipe page 32) ¼ cup of tomato sauce ½ cup shredded mozzarella cheese ¼ cup roasted capsicum, cut into thin strips 6 cherry tomatoes, sliced 80g green king prawn meat, chopped into pieces 2 teaspoons chilli jam, (optional) Salt & pepper, to taste 2 tablespoons chopped parsley and a drizzle of extra virgin olive oil Method 1.
recipes Chocolate muffins Apple and blackberry crumble Makes 12 serves Makes 2-4 serves Ingredients Ingredients 20g butter, melted, for greasing 2 cups self-raising flour ½ teaspoon baking powder ¼ cup cocoa powder 3 tablespoons caster sugar 1 cup dark choc bits 1 egg, lightly beaten 1 cup + 1 tablespoon milk 50g butter, melted 2 cups cooked apple, drained 1 x 425g can blackberries, drained 1 cup plain flour 2 tablespoons desiccated coconut or rolled oats ½ cup brown sugar, firmly packed 1 teaspoon g