Breville TF40 User manual

Avance Cookware
Designed with an easy clean non-stick cooking surface
Model TF40
Instructions for use
Includes recipes
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Contents
age
Introduction 3
Breville recommends safety first 4
Know your Breville Avance Cookware 6
Operating your Breville Avance Cookware 8
Care and cleaning 9
Cooking techniques 11
Recipes R2
2
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Congratulations
on the purchase of your new Breville Avance Cookware
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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,
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:
ead all instructions before operating and save for
future reference
•If using plastic utensils, do not leave in cooking
vessel when hot.
•Never immerse cord and/or temperature probe in
water or any other liquid.
•Avoid using on metal surfaces eg sink, hotplate.
•Always switch off, unplug and then remove
temperature control probe before cleaning
the appliance.
•Extreme caution must be used when the appliance
is filled with hot oil or other liquid. Do not move
the appliance during cooking and allow it to cool
before removing oil or other liquid.
•Always insert temperature control probe into probe
socket before inserting power plug into power
outlet and switching on appliance. Ensure the probe
socket is completely dry before inserting the
temperature control probe.
•Place frypan at least 200mm away from walls
and curtains.
•Do not touch hot surfaces.
•Do not leave the appliance unattended when in use.
•Always use the appliance on a dry, level surface.
•The appliance is not intended for use by young
children or infirm persons without supervision.
•Young children should be supervised to ensure that
they do not play with the appliance.
•Do not let the cord hang over the edge of a table
or counter, touch hot surfaces or become knotted.
4
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5
•Do not place this appliance on or near a hot
gas or electric burner, or where it could touch a
heated oven.
•Always turn the temperature control probe to ‘MIN’,
then switch off at the power outlet, then unplug
the appliance when not in use, before attempting
to move appliance and before cleaning or storing.
•This appliance is for household use only. Do not use
this appliance for other than its intended use. Do
not use outdoors.
•Any maintenance, other than cleaning, should be
performed at an authorised Breville Service Centre.
•Regularly inspect the supply cord, plug and actual
appliance for any damage. If found damaged in any
way, immediately cease use of the appliance and
return the entire appliance to the nearest
authorised Breville Service Centre for examination,
replacement or repair.
•The installation of a residual current device (safety
switch) is recommended to provide additional safety
protection when using electrical appliances. It is
advisable that a safety switch with a rated residual
operating current not exceeding 30mA be installed
in the electrical circuit supplying the appliance. See
your electrician for professional advice.
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Dishwasher safe
The Avance Cookware element is fully sealed, so the
frypan base is dishwasher safe and can be fully
immersed in water for easy cleaning
Non-skid feet
6
Know your Breville Avance Cookware
Three position lid tilt
The high dome metal lid can be placed in two
positions to obtain optimum cooking performance.
(see below)
High dome metal lid with steam vent
With the high dome lid in place, the Avance
Cookware can be used as an oven. It allows you to
bake cakes, roast larger pieces of lamb, beef or
chicken. The lid also retains heat and moisture
when slow cooking foods such as curries. Simply
place the lid on the frypan and adjust the steam
vent while cooking
1800 watt element
The element in your Avance Cookware is butterfly
shaped, providing a more even distribution of heat over
the entire cooking surface. The heavy die cast
construction of the frypan is designed to retain even heat
and save energy
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7
Non-stick cooking surface
The non-stick cooking surface on your
Avance Cookware means food won't stick
and less oil can be used when cooking. It
also means that cleaning your frypan is a
breeze. As with all non-stick surfaces only
plastic or wooden utensils should be used
to avoid scratching the surface. Regular high
heat cooking may discolour the non-stick
surface. This is normal and will not affect
the performance or life of the
non-stick coating
Quick release removable base
Your Avance Cookware has a quick
release removable base for easy cleaning.
This also allows the frypan to fit easily
into a dishwasher or sink
Removable temperature control probe
The temperature probe is
thermostatically controlled providing
accurate cooking temperatures with
14 heat settings plus 'High Sear'
an tilt lever
The Pan Tilt Lever is positioned under the
socket where the temperature probe is
inserted. When the lever is pushed down
the Avance Cookware will tilt, allowing fat
and juices to drain from the food. The Pan
Tilt Lever also makes it easier to baste food
and serve gravies or sauces
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Operating your Breville Avance Cookware
Before the first use
It is recommended you remove any promotional
labels and wash your frypan and lid in hot, soapy
water. Rinse and dry thoroughly.
Do not immerse the cord and/or temperature control
probe in water or any other liquid.
1. Insert the temperature control probe into the
probe socket on the appliance. then plug into a
230/240v power outlet and switch ‘ON’. Always
insert the probe into the appliance first, then
plug into main power outlet.
2. Turn the dial on the temperature probe
anti-clockwise to the desired setting. The heating
‘ON’ light will illuminate.
Before inserting the temperature probe into the
frypan socket, ensure the interior of the socket is
fully dry. To do this, shake out excess water then
wipe the interior of the socket with a dry cloth.
Note
3. The red temperature control light will be on until
the frypan reaches the desired temperature. Once
the temperature has been reached, the red light
will cycle ‘ON’ and ‘OFF’ during cooking to retain
the desired temperature.
4. When cooking is completed, turn the dial
clock-wise until it is aligned with the ‘MIN’.
Switch off at the power outlet and then unplug.
5. Leave the temperature control probe connected to
the appliance until cool.
This frypan must be used with the temperature
probe provided. Do not use any other probe
or connector.
Note
ecommended heat control probe settings
Dial setting Uses
2-6 • keeping food warm
• basting
6-8 • slow cooking e.g. casseroles,
curries and soups
• cooking roasts
8-12 • browning nuts
• shallow frying
• pancakes and crepes
• rice and pasta
12-14 • sealing steaks and roasts
14-High Sear • cakes and self saucing
puddings
8
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Care and cleaning
9
•Do not leave plastic cooking utensils in contact with
the hot frypan surface while cooking.
•Before cleaning, switch the frypan to ‘MIN’ and
unplug from the power outlet. Remove the
temperature probe when cooled from the socket in
the appliance.
Temperature probe
•If cleaning is necessary, wipe over the unit with a
slightly damp cloth.
Never immerse the temperature probe or cord in
water or any other liquid.
Note
Non-stick cooking surface
Cooking on a non-stick surface minimises the need
for oil, food does not stick and cleaning is easier.
Any discolouration that may occur will only detract
from the appearance of the frypan and will not affect
the cooking performance.
When cleaning the non-stick coating, do not use
metal (or other abrasive) scourers. Wash in hot soapy
water. Remove stubborn spots with a plastic washing
pad or nylon washing brush. Rinse and dry thoroughly.
emoving discolouration of the
non-stick surface
•Combine 2 tablespoons bicarbonate of soda, 1⁄4cup
household bleach, 1 cup water.
•Pour into the frypan, place lid on with the vent
closed and simmer for 5-10 minutes.
•Clean in a well-ventilated area and avoid
breathing in the vapours. Wash as directed before
re-use. In some instances this may not remove
all the staining.
emovable frypan base
To remove the base for cleaning firstly switch off at
the power outlet, unplug and remove temperature
probe from the frypan.
1. Turn the frypan upside down (see below).
Push down on the quick release knob and turn
clockwise as shown by the arrow.
2. Lift the base from the frypan, lifting over the
probe socket.
Fig. 1
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Care and cleaning continued
10
High dome lid
Wash the lid in warm, soapy water using a soft
sponge, rinse and dry thoroughly.
Dishwasher safe
Your frypan is dishwasher safe for easy cleaning. The
recessed heating element is completely sealed so it is
safe to immerse in water. The removable frypan base
and lid are also dishwasher safe.
Before inserting the temperature probe into the
frypan socket, ensure the interior of the frypan
socket is fully dry. To do this, shake out excess
water then wipe the interior of the socket
with a dry cloth.
Note
Storage
Store the temperature probe carefully. Do not knock
or drop it as this can damage the probe. If damage is
suspected, return the temperature 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.
This will ensure the probe and plug don’t scratch
the non-stick surface.
That’s the idea™
THE FRYPAN SHOULD NEVER BE OPERATED WITHOUT THE FRYPAN AND BASE FULLY
ASSEMBLED AND LOC ED INTO PLACE.
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Cooking techniques
11
Stir frying
ecommended temperature probe setting:
14 ‘High Sear’.
•An energy efficient and healthy way of cooking
foods. The benefit of this method is its speed and
flavour result. The cooking action for stir frying is a
continual tossing motion to ensure the food is
evenly exposed to the heat and cooks quickly and
evenly in a couple of minutes.
•Stir frying should be carried out using a high
Heat Sear setting.
•Preheat your frypan before adding any ingredients,
allowing the temperature light to cycle ‘on’ and
‘off’ several times. This will allow the frypan to
reach an even high temperature.
•Stir frying is a dry heat cooking method and is best
suited to tender cuts of meat. Over cooking will
give a dry and tough result. Cooking times will
depend on the size and thickness of the cut, as the
bigger the cut, the more time is needed.
ecommended cuts for stir frying
Beef Lean beef strips prepared from
rump, sirloin, rib eye, fillet.
Chicken Lean chicken strips prepared
from breast fillets, tenderloins,
thigh fillets.
Lamb Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts, eye of loin.
Pork Lean pork strips prepared from leg,
butterfly or medallion steaks or fillet.
Veal Eye of loin, fillet, round, rump
or topside.
Stir fry tips
•Buy meat strips from your butcher or supermarket,
or prepare meat strips from recommended cuts
listed above by removing any fat and slicing thinly
across the grain (across direction of meat fibres).
Slicing across the grain ensure tenderness. Cut into
very thin strips, approximately 5-8cm in length.
Partially freeze meat (approximately 30 minutes)
to make slicing easier.
•Stir fry meat strips in small batches (approx 200–
300g) to stop meat shedding its juice and
‘stewing’, resulting in tougher meat.
•When adding meat strips to the frypan, the strips
should sizzle.
•Stir fry meat strips for 1–2 minutes. Any longer will
toughen meat.
•Remove each batch when cooked and allow
frypan to reheat before stir frying the next. By
cooking in small batches the heat of the frypan
remains constant, ensuring the meat doesn’t stew
and toughen.
•A small amount of oil can be mixed through the
meat strips before adding to the frypan, along with
any other flavouring such as garlic, ginger and
chilli. A little sesame oil can also add flavour.
Mixing the meat with the oil rather than heating it
separately in the frypan eliminates using too much.
•Drain off the thin marinades from meat strips
before stir frying to prevent stewing and splatter.
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Cooking techniques continued
•Stir fry vegetables before meat in a little oil
(or sprinkling of water) until vivid in colour
and crispness.
Suggested times for stir frying vegetables
These brief cooking times will keep vegetables crisp.
•Peanut oil is traditionally used for stir fry Asian
style dishes. However other oils such as vegetable,
canola and light olive may be used.
•Do not over fill the frypan. If necessary cook in
batches and reheat at the end of stir frying. If using
this method remember to under cook slightly so
reheating will not spoil the finished dish.
•Serve stir fried foods immediately to retain their
crisp texture.
Sautéing
ecommended temperature probe setting: 12-14.
Used for sautéing onions, garlic, spices, pastes, herbs,
vegetables, meat and seafood.
If using oil to sauté, use setting 14. If using
butter, use setting 12.
Note
Shallow frying
ecommended temperature probe setting: 10-12.
Used to crispen and cook foods in a small amount of
oil. The foods may have already been cooked.
•Use approximately 2-4 cups of oil, or sufficient oil
so that half the food is immersed.
•Preheat the oil before adding food. When using oil
never cover with the lid during heating or cooking
as this will cause condensation to drip into the oil
and result in bubbling and splattering.
•Do not move the frypan during heating or cooking.
•Wipe moisture from foods to avoid splattering.
•Cook a few pieces at a time to ensure crispness.
•Drain cooked foods on kitchen paper to absorb
excess oil.
•Never leave your frypan unattended or unsupervised
while shallow frying.
•Allow oil to cool before removing from frypan.
•Vegetable or canola oil is recommended for frying.
12
Cooking time Ingredient
3 minutes Onion quartered,
broccoli flowerets,
carrots sliced, soaked Chinese
dried mushrooms
2 minutes Snow peas, capsicum,
sliced zucchinis, sliced water
chestnuts, bamboo shoots
1 minute Garlic, minced chilli,
minced ginger, minced shallots,
chopped bean sprouts
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13
Pan frying
ecommended temperature probe setting:
Searing meat – ‘High Sear’
Medium heat – 10-12
Used for cooking meats, fish, seafood, eggs, chicken
or sausages.
•Preheat frypan on ‘High Sear’. When heated add
a small amount of oil, which prevents the food
from sticking.
•Brush whole meat cuts eg steak, chicken breast,
fish fillets with small amount of oil before pan
frying rather than adding oil directly to the pan.
•Allow time for meat to sear on both sides or eggs
to begin to set. Then reduce to setting 10-12.
oasting
ecommended temperature probe setting:
Searing Roast ‘High Sear’
Cooking Roast 2-4
Meat and poultry
The frypan is ideal for roasting meat and poultry, as
the meat retains the flavour and juices. The frypan’s
domed lid provides ample room for larger joints of
meat and poultry of up to about 2.2 kg.
•Preheat the frypan on ‘High Sear’. Fattier joints of
meat require no oil. Use only a small amount for
less fatty joints.
•Brown and seal the meat on all sides. Position the lid.
•After browning, turn the dial to setting 2-4, cooking
the meat as desired.
•Turn the meat during cooking.
•Once the meat is cooked, set aside and cover with
foil, whilst the gravy is prepared from the juice in
the frypan.
•To make gravy: Drain excess oil from pan, stir
1-2 tablespoons plain flour into pan residue, cook
for 1-2 minutes, reduce heat, gradually add 1-2 cups
stock. Increase heat and stir gravy continuously
until it comes to the boil, reduce heat and simmer
3-4 minutes until gravy thickens. Serve immediately
with sliced roast meat.
Vegetables
•Cut into even sized pieces.
•Add to the frypan 40-65 minutes before serving.
•For crisper vegetables, remove the meat and increase
the heat for the last few minutes of cooking.
oasting times
The following times are for dishes that are well done.
To suit your personal taste, these times can be reduced.
Pork 30-40 minutes/500g after browning
Veal 30-40 minutes/500g after browning
Lamb/Beef 25-30 minutes/500g after browning
Chicken 30-35 minutes/500g after browning
Basting
ecommended temperature probe setting: 2.
The Pan Tilt Lever makes basting easy by allowing the
juices to drain to one side of the pan.
•Position the Pan Tilt Lever and allow the juices to
drain to the lower end of the frypan.
•Spoon the juices over the food as desired.
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Cooking techniques continued
Boiling
ecommended temperature probe setting:
Setting 10 – ‘High Sear’ used for cooking rice
and pasta.
1 cup to 6 cups water = 1 quantity
•Cooking time approximately 8-12 minutes.
•Cooking times will vary with the usage of different
types of pasta and rice.
•Always bring water to the boil with the lid in
position. Add 1/2teaspoon salt and 1 tablespoon of
oil to water to assist with cooking and prevent
pasta and rice from sticking.
•Cook rice or pasta uncovered, stirring occasionally
to prevent sticking.
•Reduce to a lower setting if water boils too quickly.
Baking
ecommended heat control probe setting:
‘High Sear’.
The Avance Cookware can be used for baking cakes
or self-saucing puddings.
•Pre-heat the Avance Cookware on ‘High Sear’
setting for 15 minutes with the lid on. Place a
small wire rack into the pan, to elevate the cake
away from the base of the frypan. The cake will
burn if left in direct contact with the frypan base.
•Place the cake onto the wire rack and place the lid
on with the steam vent open. The steam vent can
be closed if a moister result is required.
The cooking times will be longer than conventional
cooking times.
Steam vent
The steam vent is located under the lid handle.
To open or close the vent, turn the lid handle to
the open or closed position, as marked.
The vent can be opened or closed depending upon
the style of cooking used.
For all slow cooked dishes and roasts it is
recommended to open the steam vent.
When keeping food warm and pre heating it is
recommended to keep the steam vent closed.
14
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Breville Customer Service Centre
Australian Customers
✉Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎Customer Service: 1300 139 798
Fax [phone]
Email Customer Service: [e-mail]
New Zealand Customers
✉Breville Customer Service Centre
rivate Bag 94411
Greenmount
Auckland, New Zealand
☎Customer Service: 09 271 3980
Fax [phone]
Email Customer Service: [e-mail]
Breville is a registered trademark of Breville ty. Ltd. ABN 98 000 092 928
www.breville.com.au
© Copyright. Breville ty. Ltd. 2005
Avance is a trademark of Breville ty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model TF40 Issue 1/05
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Recipes
Delicious recipes
Includes instructions for use
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Contents
R2
age
Appetisers and entrees R3
Batters R8
Vegetables R9
Lamb R11
Beef R14
Chicken R16
Cake R19
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R3
Appetisers and entrees
Creamy mushroom paté
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
1. Preheat Avance Cookware on ‘High Sear’ setting.
Sauté the bacon, butter, mushrooms and onion for
5 minutes.
2. Cool mixture then blend or process ingredients
until smooth. Add cream cheese and tabasco.
3. Puree until smooth. Season to taste.
4. Pour prepared mixture into serving pot and chill
before serving.
Serve with melba toast.
Baba ghannoush
2 tablespoons olive oil
2 medium eggplants, peeled and chopped in
1cm pieces
2 cloves garlic, crushed
11⁄2tablespoons lemon juice
1⁄2teaspoon sweet paprika
1⁄2cup chicken stock
200g cream cheese, softened
1. Heat Avance Cookware on setting 12. Add oil.
Sauté eggplants, garlic and paprika for 2 minutes.
2. Add lemon juice and chicken stock, bring to
the boil, reduce the heat to setting 4-6 cover
and simmer for 10 minutes or until eggplant
has softened.
3. Cool mixture then blend or process until smooth
with cream cheese.
4. Refrigerate in an airtight container until required.
Serve with toasted Turkish bread.
64
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Appetisers and entrees continued
R4
Chicken and sweet corn soup
1 tablespoon peanut oil
1 clove garlicn crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
1. Heat the oil in the Avance Cookware on ‘High
Sear’ setting.
2. Add the oil then add garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to the boil.
4. Add the egg whites and stir to break them up.
5. Reduce the heat to setting 6-8, cook for 2 minutes.
6. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
French onion soup
1 tablespoon butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
1. Heat the Avance Cookware on ‘High Sear’ setting,
add the oil, butter, then the onions and garlic.
Stir fry the onions until they have a golden colour.
2. Add the flour and cook for 1 minute.
3. Add the wine and thyme and cook until the liquid
is reduced by half.
4. Add the beef stock and bring the soup to the boil.
Reduce the heat to setting 6-8, simmer the soup
for 15-20 minutes, add salt and pepper if desired
before serving.
Serve with cheese croutons.
4-64-6
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R5
Curried pumpkin soup
40g butter
1 large leek, thinly sliced
2 cloves garlic, freshly crushed
1 tablespoon curry powder
2 teaspoons ground cumin
1kg butternut pumpkin, peeled and chopped
6 cups chicken stock
Black pepper, freshly ground
120ml sour cream
1⁄2bunch chopped chives
1. Preheat Avance Cookware on setting 10. Heat
butter then sauté leek, garlic and spices until soft.
2. Add the pumpkin, stock and pepper. Bring to the
boil, cover, reduce to setting 6-8 and simmer for
30 minutes or until pumpkin softens.
3. Cool slightly and blend or process cooked mixture
until smooth.
Serve with sour cream and chives.
Thai fish cakes
400g boneless white fish fillets, diced
(cod or jewfish is preferable)
1⁄2bunch coriander (roots included), finely chopped
1 egg
1⁄4cup well cooked rice
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
4 cups vegetable oil for frying
1. Place fish, coriander, egg, rice, curry paste and
sauces into a food processor; blend the ingredients
using the pulse button, until the mixture is smooth.
2. To shape the fish cakes can be a little difficult; to
make it easier place a little oil onto the palm of
your hands before moulding. Shape the fish cakes
into a flat round shape 3-4cm wide and place
onto a greased tray. Cover and refrigerate for
20 minutes.
3. Heat the Avance Cookware on setting 8-10 for 10
minutes with 4 cups of vegetable oil.
4. Place 6-8 fishcakes into the hot oil and shallow fry
until golden brown in colour, remove and drain on
paper towel. Repeat with the remaining fish cakes.
Serve with sweet chilli sauce and lime wedges.
44
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