File Name:Breville Electric Frypan Manual.pdf


ENTER SITE »»» DOWNLOAD PDF


CLICK HERE »»» BOOK READER


Size: 1970 KB
Type: PDF, ePub, eBook
Uploaded: 19 May 2019, 15:39
Rating: 4.6/5 from 776 votes.
tatus: AVAILABLE
Last checked: 5 Minutes ago!
eBook includes PDF, ePub and Kindle version
In order to read or download Breville Electric Frypan Manual ebook, you need to create a FREE account.

✔ Register a free 1 month Trial Account.
✔ Download as many books as you like (Personal use)
✔ Cancel the membership at any time if not satisfied.
✔ Join Over 80000 Happy Readers

We design and a heated oven. Place frypan at. Dishwasher safe. G. Non-slip feet B. Steam vent hole H. Pan tilt lever Suitable size for insertion of meat probe. I. Precise variable temperature control C. 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. 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 instructions. Do not use metal (or other abrasive) scourers topside. Probe with the frypan to your nearest Breville when cleaning the non-stick coating. Wash Suggested times for stir frying vegetables: Service Centre for inspection. However other oils such as absorb excess oil. no oil. Page Count: 40 W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer, forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions. Ensur e the probe socket i s completely dry before inserting th e T emperature C ontrol Probe. Do not mo ve the appli ance during cookin g.It is adv i sable th at a sa fet y sw itch w it h a rate d residu al op erat ing cu r rent not exc eed ing 3 0m A b e in st al led i n the e lec tr ica l cir cu it supplyi ng th e applia nce.Rinse an d dry thoro ughly. OPERA TION OF YOUR FR YP AN 1. Insert the T emperature C ontrol Probe into the probe sock et on the appliance. Al wa ys insert the probe into the appli ance ?rst, th en insert pl ug into power out let. NOTE Before in serting the T emperature Contr ol Probe into the probe socket; ensur e the interior of the sock et is completely dry. T o do this, shake o ut excess w ater then wipe the interior of the socket with a dry cloth. 2. http://sushirobot.org/uploads/brother-intellifax-1150-manual.xml

breville electric frypan manual, breville electric fry pan manual, breville electric fry pan manual instructions, breville electric fry pan manual pdf, breville electric fry pan manual download.

T urn the dial on th e T emperature C ontrol Probe clockwi se to the desired setting. The red h eatin g light on the probe will illumin ate. 3. Th e red he ating light will remain illuminated until th e frypan reach es the desired tem perature. Switch off at the po wer out let and unplug. Cooking Off 5. Le ave th e T emperature C ontrol Probe connected to th e applian ce until cool. NOTE This frypan must be us ed with the T emperature C ontrol Probe pro vided. Do not use any oth er probe or connector.If burnt on food does not s often and lift off, lea ve frypan with w ater in it to soak ov ernight. Remo ving stubborn stains: A stainless steel powder cle aner can be used on stubborn stains on th e stainless steel cooking s urface on ly. Alternativ ely, a paste of bic arbonate of soda an d water can be rubbed into th e stained are a and then thor oughly w ash ed off. NOTE It is rec ommended that th e cooking surface be r e-seasoned after cle aning. GLASS LID W ash th e lid in warm soap y water using a soft sponge, rinse and dry thoroughl y. NOTE T ake car e when the gl ass lid is hot. Do not plac e hot lid under cold w ater or on cold surfac es. This ma y cause the lid to bre ak. DISHW ASHER S AFE The lid and c ooking pan, ar e dish wash er safe f or easy cleanin g. The recessed h eatin g element is c ompletely se aled so it is safe to immerse in w ater. The fryp an ma y also be was hed in hot, soap y water. Dry th oroughly. NOTE Before in serting the t emperatur e control pr obe into the fryp an socket, ensur e the interior of the fry pan socket is fully dry. T o do this, shake out exc ess water th en wipe the interior of the socket with a dry cloth. If dama ge is sus pected, return the tem perature contr ol probe to yo ur near est Breville Service C entre for inspection. TIP F or con venient stor age of the temperatur e probe, line the fryp an with 2 sheets of kitch en paper an d place th e probe on the kit chen paper. http://angkoronetour.com/userfiles/brother-intellifax-1360-user-manual.xml

This will ensur e the probe and plug don’t scrat ch the stainless steel surface. C ooking times will depend on the siz e and thickness of th e cut, ie.REC OMMENDED CUT S FOR S TIR FRYING Beef Lean beef stri ps prepared from topside, rump, sirloin, rib ey e, ?llet. Chicken Lean chick en strips prepared fr om brea st ?llets, tenderloins, thigh ?llets. Lamb Lean l amb strips prepared fr om ?llet, lamb leg steak s, round or topside mini roa sts, ey e of loin. Pork Lean pork stri ps prepared from ?llet or meda llion steak s. Seafood Whole peeled pra wns, clean ed squid strips, mussels and cra cked crab.Then reduc e to setting 8. SA UTEING Recomm ended temperatur e setting: 10-12 U sed for sauteing onion s, garlic, spic es, pastes, h erbs, vegeta bles, meat an d seafood. NOTE If using oil to saut e, use settin g 12. If using butter, use setting 10. ROA STING Recomm ended temperatur e probe setting: Searin g Roast: 14-SE AR C ooking Ro ast: 6-8 Incr eas e heat s etting to 10 and stir gra vy continuously until it comes to th e boil. Reduce h eat to settin g 6 and simmer 3-4 minutes until gra vy thickens. S erve imm ediately with s liced roa st meat. ROA STING TIMES The follo wing times ar e for dis hes that are well done. R educe temperatures by 5 minutes for medi um and 10 minutes for rare.C ov er and cook 5 minutes or until eggplant i s tender. Remov e and drain well and set a side. 3. W ipe out frying pan an d he at oil on setting 8. Stir in garlic an d spices and cook for 1 minute or until fra grant. Add tom ato paste, drained eggpl ant and pars ley and continue cooking f or a further 2 minutes. Reduc e heat to s etting 5, co ver and continue cookin g for 15-20 minutes, stirring occ asiona lly until eggplant i s soft and sa uce ha s reduced an d thickened. 4. Seas on to taste with sa lt and pepper. Ser ve war m or col d as a d ip with war med ?at bre ad or a s a sauc e for steak or gr ille d chick en. http://www.raumboerse-luzern.ch/mieten/3hm35f-service-manual

CARA MELISED ONION JAM Ma kes 2 c ups INGREDIENTS 2 tablespoons oli ve oil 50g butter 1kg red onions, s liced 1 ? 3 c up brown sug ar.Stir in sugar an d vinegar an d mix well. 2. C ontinue cooking f or a further 10-15 minutes, stirring occ asiona lly, until thick and syrup y. 3. S ea son with salt an d serve eith er warm or cold with egg s, sausages or on a beef burger. A dd chicken brea st ?llets and reduce heat s etting to 8. C ov er with lid and simmer for 5 minutes or until chicken is ?rm to touch and c ooked thro ugh. Remo ve and set aside to c ool slightly befor e shreddin g. 2. Slice k ernels fr om corn cobs an d set aside. Pl ace c ob husks an d sliced ginger into stock, co ver and simmer f or a further 10-15 minutes. Rem ov e and discar d. 3. A dd soy, can cre amed corn an d whole corn kern els to stock and simm er for 10 minutes. Return shr edded chicken to frypan, c ov er and bring back to th e boil. 4. Whisk egg w hites lightly an d graduall y add to hot so up, stirring constant ly with a wooden spoon. C ook for 2 minutes until white ribbons s wirl through th e soup. Stir in sesame oil and half th e green onion. Ladle h ot soup into bowl s, serve topped with e xtra green onions. CHUNK Y MINESTRONE SOUP Ser ves 6 INGREDIENTS 2 tablespoons oli ve oil 1 large onion, ?nel y chopped 2 clov es garlic, crush ed 1 large carr ot, diced 1 stick celery, diced 400g can peeled diced tomat o 1.5 litres vegeta ble or chicken stock 1 cup small m acar oni pasta 400g can borlotti beans, rin sed and drained 2 cups ?nely s hredded ca bbage L cup chopped pars ley Salt an d pepper Grated Parm esan to serve METHOD 1. He at the frypan on setting 8, a dd the oil, onion, garlic, carr ot and celery. C ook 5 minutes until just softened but n ot colour ed. 2. Stir in tomato and c ook a further 3 minutes. 3. P our in stock and 2 cups of water. Incre ase heat to settin g 12 and bring to the boil. A dd macaroni and c ook, unco vered until pa sta and v egetables are cooked. 4. http://www.acquaproget.com/images/breville-combination-microwave-oven-manual.pdf

Stir through borlotti bean s and parsley and se ason with sa lt and pepper. 5. Ladle h ot soup into soup bowls an d sprinkle with grated P armesan and serv e with crusty Itali an bread. Stir in paste an d cook a further 1 minute or until fragrant. 2. Add p umpkin and toss to coat in pa ste. Stir in stock. C ov er with lid and bring to the boil. Reduc e heat an d simmer for 20- 30 minutes or until pumpkin i s tender. 3. C ool slightly an d blend or process soup until smooth. 4. Reheat s oup in the fry pan on settin g 6 or until hot. Stir in coc onut milk just before serving. 5. Ladle h ot soup into soup bowls an d top with chopped cori ander. SMOKED S ALMON CREAMED E GGS Ser ves 4 INGREDIENTS 4 eggs.Stir through ch opped salmon. 3. R educe he at to setting 2-3. C over with lid until eggs ar e ?rm, light and ?uffy. Sprinkle with chi ves and serv e immediately with crust y toasted sourdo ugh. Stir ov er medium high h eat until sugar ha s dissolv ed. Stir in ?sh sauce an d cool completely. J ust before serving, stir through c ucumber an d chilli. 2. Dice ?s h into large cubes and pl ace into the bowl of a f ood processor along with curry pa ste, ?s h sauce, white sug ar and egg white. Using th e puls e button, process in gredients until mixture i s smooth. 3. T ip mixtur e into a bowl and mix thr ough ?nely s hredded kaf?r lim e lea ves and sliced gr een beans. 4. W et hand s with cold water and form ?sh c ake mixture into ?at ro und s hapes 3-4cm wide and pla ce onto a lined bakin g tray. 5. H eat vegetable oil in th e frypan on setting 10. 6. Pla ce half the ?s hcakes into the h ot oil and sh allow fry for 1-2 minutes on each side or until.Rem ove and drain on p aper towel. Repe at with remaining ?s h cak es and serv e with dipping sauce an d lime wedges. Co ver with lid and cook 1-2 minutes or until eg gs are cooked to y our liking. Serve hot with thick cut toa st. https://www.restorationservice.ca/wp-content/plugins/formcraft/file-upload/server/content/files/16286a0182dc53---cab-a3-printer-manual.pdf

HAM AND HERBED CHEESE OMELE TTE Ser ves 4 INGREDIENTS 4 eggs, sep arated 2 tablespoons milk 1 teas poon Dijon mustard Salt an d freshl y ground bl ack pepper 40g butter 120g ham, thinly s liced into strips 2 tablespoons ?n ely chopped pars ley 1 tomato, ?nely diced ? cup grated chedd ar cheese METHOD 1. C ombine eg g yolk s, milk, mustard in a small bow l and se ason with sa lt and pepper. 2. Beat egg w hites in a separate bowl until soft pea ks form. F old through eg g yolk mixture. 3. M elt butter in the frypan on settin g 10. Add ham and cook 1 minute until warmed thr ough. Stir in parsley an d tomato and c ook a further 2 minutes. Remo ve and set aside. 4. Reduce he at to setting 6. Po ur egg mixture e ven ly into frypan. C ov er and cook until omelette p uffs up and ba se of omelette is golden. 5. Sprin kle half the omelette with ham and tomato mixtur e and cheese. T urn omelette in ha lf to enclose ?lling an d cook a further 1-2 minutes until set. 6. C ut into 4 slices and serv e. Usin g a sh arp knife cut th e body in half. Then cut between the sma ller legs to ma ke 4 pieces. Crack th e large nippers with crab cra ckers; this will help the he at get into the shell. 2. Plac e stock and saffron in a s aucep an and he at gently to infuse. C over and keep warm. 3. H eat half the oil in fry pan on setting 12. C ook whole pra wns until just cooked through; r emo ve an d set aside. Add crabs and c ook 5 minutes, or until just changin g colour. Remo ve an d set aside with prawn s. 4. Add rem aining oil and cook onions and garlic until softened; a dd paprika and cook for a furth er 30 seconds. 5. Stir in tomatoes an d cook for 2-3 minutes. Add ric e and stir until well coated. P our in ? of the stock and stir to combin e. Reduc e heat to s etting 6-8 and cook, c ov ered, for 10 minutes. After 10 minutes check rice, add a little m ore stock if the rice look s too dry. 6. www.dqnjl.com/userfiles/files/1020circuit20manual20transfer20switch20from20reliance20controls.pdf

Arrange ra w seafood, pe as, roasted capsic um, ov er rice and cook, co vered for a further 5 minutes or until th e seaf ood is cooked and the ric e is tender. Scatter o ver lemon wedges. 7. T urn heat off and keep co vered f or 5 minutes before s erving. Add oil and escha llots and cook until softened but not c oloured. 2. Stir in thyme, half the pars ley, tomatoes and garlic an d cook for 5 minutes. 3. Stir in win e and mussel s and toss gentl y. C ov er with lid and cook until mussels ha ve just opened. 4. T oss through r emaining parsle y and sea son with fres hly groun d black pepper. Ser ve h ot with cr u st y brea d or tra ditio nal han d cut p otato chips an d aioli. STEA MED MISO SALMON Ser ves 4 - 6 INGREDIENTS L cup white miso.C ov er, and reduc ed heat to s etting 10. Cook 8-10 minutes or until salmon i s cooked to your likin g. Ser ve spr in kled wit h toas ted sesam e see ds and sl iced gre en onion s. R epeat with rem aining batter. 5. C ook 3-4 minutes or until lightly browned. T urn over an d cook for a further 2 minutes. Ser ve h ot dr izzl ed with Japa nese mayon nai se, T onk atsu s auce an d shre dded nor i. Subst it ute ?s h with prawn s, cook ed chick en brea st or even m ore vegetabl es. RICO TT A P ANC AKES Ma kes 8 INGREDIENTS 3 eggs 200g fresh ric otta.Make a well into the centre of dry in gredients and po ur in egg and ric otta mixture. 3. F old batter lightl y, until ?our is just incorporated. S et aside. 4. Preheat th e frypan on setting 8. Lightl y grea se with a little butter and wipe o ut exc ess with paper tow el. 5. Spoon ? c up of the mixture into pan and spr ead o ut to form a 10cm round. C ook 2-3 minutes or until bubbles c ome to the surfa ce and br eak. C arefully turn the pan cak e ov er and cook until golden brown on both sides. Rem ove from p an and continue with r emaining b atter. Ser ve wit h fre sh blueb err ies an d mapl e syr up. TIP F or berry panca kes pour mixtur e into pan; top with sev eral fresh berries before ? {-Variable.fc_1_url-

i pping over and c ooking other side. Gradually a dd combined egg s, milk, vanill a and butter. Beat until mixture is smooth. 3. P our suf?cient batter into the fry pan to form a thin 15cm e ven crepe. 4. Cook 1-2 minutes, turn o ver and cook until golden. Repeat with r emaining mixture. Ser ve wit h lemon ju ice an d icing su gar. VEGE T ABLE P A TTIES Ma kes approx 10 INGREDIENTS 400g can chickpeas, dr ained and rins ed 1 small onion, ?nely ch opped 1 zucchini, grated 200g kumera, peeled and grated 1 small carr ot, grated 2 eggs, light ly beaten 1 cup dried bre ad crumbs 1 clov e garlic, crush ed L cup coars ely chopped cori ander 1 tablespoon toa sted sesame seeds 1 tablespoon curry pow der Salt an d freshl y ground pepper 2 cups vegeta ble oil Y oghu r t, m int a nd c ucumb er sa uce 375ml plain Greek y oghurt 1 Lebanese c ucumber, seeded an d grated 2 tablespoons ch opped mint Salt to ta ste METHOD 1. T o ma ke the y oghurt sauce, stir together ingredients an d sea son with salt. 2. Plac e 2 ? 3 of the chickpeas into th e bowl of a food proc essor and pulse until lightl y mas hed. 3. A dd grated vegetables, egg s, brea dcrumbs, garlic, coriander, sesame seeds and c urry powder. Pul se until well combin ed. Sea son with salt and pepper and add r emaining wh ole chickpeas. 4. U sing a L cup m ea sure, spoon out mixture and f orm into a patty. Place onto a lined tra y; cover an d refrigerate f or 30 minutes. 5. Preh eat the frypan on settin g 10 and add oil. C ook patties for 2-3 minutes e ach side or until golden. Drain on paper towel and serv e with yoghurt sauc e. Dic e into 3cm squares. Set a side. 2. T o ma ke the pe anut sauce; combin e the peanut butter, water, garlic and ginger in a small sa ucepan and he at gently ov er medium heat until sm ooth and hot. Add s oy and k ecjap manis and stir until combin ed. Y ou m ay n eed to add more water if sa uce is too thick. R emo ve an d set aside. 3. H eat oil in the frypan on s etting 14. https://www.taxiserviceh24.com/wp-content/plugins/formcraft/file-upload/server/content/files/16286a02ab1094---caa-flight-planning-manual.pdf

C ook tofu for 2-3 minutes until golden. Remo ve and drain on paper to wel. 4. Add onion and c ook 1-2 minutes to soften slight ly. Add tofu and cook an extra 2-3 minutes. 6. P our over pe anut sauce and toss to co at in sauce. Squeeze ov er lime juice and serve imm ediately topped with chopped green onion and c oriander. T urn mixer onto speed 1 an d add oil, y oghurt and water. Mix for 6 minutes. TIP Mixture is quite sticky so don’ t be tempted to add m ore ?our. 2. T urn mixture out onto a light ly ?our ed surfac e and lightl y knea d to combine. Divide do ugh into 6 equal portions an d knea d into small balls. Pl ace b alls onto a tray lin ed with a baking paper; c ov er and rest for 20 minutes. 3. H eat oil in the frypan on s etting 8. A dd the onions an d garlic and c ook until softened; Rem ove and set a side to cool. W ash an d wipe out frying pan. 4. Com bine cooled onion with ch eeses and salt and pepper. Rinse and dry spin ach well and set a side. 5. On a lar ge piece of baking pa per; roll one piec e of dough to a 3mm thick rectangle. Plac e 1 cup shr edded silverbeet onto on e half of the dough. T op with on e sixth of the ch eese mixture. 6. Lift dough o ver ?lling to enclos e, pinch edges together to se al. Repe at with remainin g dough and ?llin g and pla ce onto separate s heets of ba king pa per. 7. Preh eat the frypan on settin g 10. C ooking one at a tim e, spra y the top with cooking s pray oil an d ?ip up side down onto another s heet of baking paper. Place go zleme and b aking p aper onto cooking s urface an d cook for 4 minutes or until golden. Spra y top with oil and car efully ?ip o ver to cook 4 minutes on other side. T urn mixer onto speed 1 and add oil, y ogurt and water. Mix for 6 minutes. NOTE Mixture is quite sticky s o don’t be tempted to a dd more ?o ur. 2. T urn mixture out onto a light ly ?our ed surfac e and lightl y knea d to combine. Pl ace b alls onto a tray lin ed with a baking paper; c ov er and rest for 20 minutes. 3. domainersuite.com/ckfinder/userfiles/files/1020circuit20manual20generator20transfer20switch.pdf

H eat oil in frypan settin g 8. A dd the onions and g arlic and cook until softened. A dd lamb mince an d cook, stirring, until browned; a dd spices an d passata. C ook for 10-15 minutes or until mixture is thick. R emo ve an d allow to cool. W as h and wipe out frying p an. 4. Com bine chees es and spin ach; set aside. 5. On a lar ge piece of baking pa per; roll one piece of do ugh to a 3mm thick rectangle. Plac e ? cup shr edded silverbeet onto on e half of the dough. T op with one sixth e ach of the lamb and cheese mixture. 6. Lift dough o ver ?lling to enclos e, pinch edges together to se al. Spra y top with oil and car efully ?ip o ver to cook 4 minutes on other side. C ut into wedges and serv e with lemon wedges. Add sauces an d green onions. Ser ve toppe d with cu cumb er and ca rrot s tr ips and A sian sh allot s. NOTE Shrimp pa ste is a vailable in the Asi an section of yo ur supermarket. NASI GORENG Ser ves 6 INGREDIENTS L cup vegeta ble oil 4 eggs 1 onion, ?nely chopped 3 clov es garlic, ?nely ch opped 2 long red chillies, ?nel y sliced 2 teas poons shrim p paste 1 teas poon groun d coriander 2 teas poons sugar 2 small chicken br east, thinly sliced 300g raw sch ool prawn s, peeled and de-veined.C ook 1-2 minutes, or until just set. Roll up omelette to f orm a cylin der and rem ov e to a plate. C ool slight ly and cut into thin stri ps. Set aside to cool. 3. C ombine onion, garlic, chillies, s hrimp paste, corian der and sug ar into the bowl of a food pr ocessor and process until it forms a p aste. Y ou ma y need to add a little oil or w ater to enable the ingredients to blen d properly. 4. Heat r emaining oil on setting 6-8. Add p aste and cook for 1-2 minutes or until fragrant. Bring to the boil. Position th e triv et into the base of the frypan. 3. Pl ace ? sh onto a tray or plate, lined with bakin g paper an d plac e onto wire rack. Remo ve foil and po ur direct ly ov er the top of the ?s h. Gar ni sh with cor ian der spr igs an d green onion an d ser ve imm edia tely with steam r ice. ROA ST GARLIC AND ROSEM ARY LAMB Ser ves 4 - 6 INGREDIENTS 1.7kg leg of lamb 3 clov es garlic, cut into thin s liv ers 6-8 rosemary s prigs Sea sa lt and fres hly groun d black pepper 2 tablespoons oli ve oil 8 pickling onions, ha lved Gra vy 1 tablespoon oil 2 tablespoons pl ain ?our ? cup red wine 1? cups chicken stock METHOD 1. U sing a small knif e, cut small s lits even ly ov er the top of the lamb leg. Insert g arlic and a sprig of r osemary into e ach slit. Sea son with salt and pepper. 2. He at the frypan on setting 1 4. Add l amb and cook until br owned on all sides. 3. R educe he at to setting 8. Co ver and cook for a further 45 minutes. T urn lamb ov er and ba ste with any pan juic es 4. Scatter onion aro und lam b, c ov er, continue cookin g for a further 30-40 minutes or until onions and l amb are cook ed to yo ur liking. 5. Rem ove lam b and onions and co ver loosely with foil, stan d for 10 minutes to rest befor e carving. 6. T o make the gra vy, reduce temperature to setting 6 and a dd oil. Stir in ?our to mak e a thick smooth pa ste. A dd wine and stock and stir, scraping up all p an sediment. Simmer f or 5 minutes or until thickened. S eas on to taste with salt an d pepper. Ser ve sli ced la mb with on ions a nd grav y an d favour ite steam ed vegeta bles. A dd mince in batch es and cook, stirring, until brown an d crumbly. 2. Stir in spices an d tomato pa ste and cook for 1-2 minutes. A dd beans and stock and mix well. Bring to th e boil. Reduce heat to s etting 7 and simm er unco vered, stirring occ asiona lly, for 10 minutes or until lamb mixtur e thickens. S eas on with salt and pepper to ta ste. 3. S pre ad corn chi ps over 2 o ven pr oof dish es. T op with lamb mixture, s prinkle with cheese and b ake unco ver ed in a moderately hot o ven (200 C) or under a prehe ated grill until golden and heated through. 4. T o mak e the salsa; com bine ingr edients and mix well. 5. C ut up large squares of n achos an d top with guac amole, so ur cream and sal sa. Sea son with salt and pepper. 2. Spre ad the top of each lam b rack with mustard and pr ess brea d crumb mixture ov er the top. 3. H eat oil in the frypan on s etting 8. Pla ce racks, crust side down an d cook for 6 minutes or until golden. T urn racks ov er, and cook f or a further 6 minutes. 4. Reduce he at to setting 6. C over with lid and cook 10-15 minutes. 5. Rem ove from p an, cover loos ely with foil and allow to stan d for 10 minutes before serving. F AMIL Y BOLOGNAISE Ser ves 6 INGREDIENTS 2 tablespoons oli ve oil 1 large onion, ?nel y chopped 2 clov es garlic, crush ed 1kg lean beef minc e 1 cup red wine L cup tomato p aste 2 x 400g can diced tomat o 1 carrot grated 1 litre beef stock 1 ba y leaf Salt an d freshl y ground bl ack pepper. METHOD 1. He at oil in the frypan on setting 10. C ook onion and garlic f or 5 minutes or until softened. A dd mince in 2 batches, stirring continuo usly to br eak up l umps. C ook until brown and crum bly. 2. Stir in wine and tom ato paste an d cook for a further 1 minute. Add canned tomato, carrot, stock an d ba y leaf and bring to the boil. 3. R educe he at to setting 6-8. Co ver, and simmer for 45-50 minutes or until s auce has thick ened and r educed and m eat is tender. Season to ta ste with salt and pepper. Ser ve wit h your favour ite pa sta. P our over beef an d stir to coat. C over an d refrigerate for 2 hours. 3. Strain m arinade fr om beef and set aside for later. 4. Heat h alf the oil in the frypan on SE AR setting and stir-fry beef in sma ll batches for 1-2 minutes until se ared. Remov e and repeat with r emaining beef. 5. H eat remaining oil in th e frypan on setting 10 and c ook onion, garlic and bla ck beans f or 1-2 minutes. Add reserv ed marinade and bring to th e boil. Return beef strips an d add asparag us to frypan an d toss to co at and he at through. 6. Blend c orn?our with 1 tablespoon of cold water an d add to pan. Stir until thickened an d meat i s hot and cooked. Ser ve im medi ately with steam ed r ice. BEEF BURGER Ser ves 4 - 6 INGREDIENTS 800g lean mince beef 1 onion, grated 1 egg, lightly beaten 1 carrot, grated.Remo ve and drain on absorbent p aper. Ser ve on toa sted h ambu rger bun s with slic ed tomato, c aram elise d onion an d let tu ce. Bring to th e boil and allow to cook until it looks l acy an d oil separates from the c oconut cre am. 2. Stir in paste an d cook a further 1 minute or until fragrant. A dd stock and coconut milk and bring to th e boil. Reduce h eat to setting 6 and a dd chicken; simmer 5 minutes. 3. A dd beans, cherry tom atoes, bamboo shoots,.Ser ve wit h steame d jas mine r ice.C ombine ?o ur with salt and pepper into a large sn ap lock ba g. Add chicken pieces in batch es and toss to co at ev enly. Remo ve and repe at with remainin g chicken and ?o ur. 2. He at oil in the frypan on setting 12. Brown chicken piec es on both sides until golden but not c ooked thro ugh; remo ve and set aside. 3. A dd leek, bacon, mus hrooms an d thyme an d cook 5 minutes. Stir in stock, scraping up an y food on the bottom of the pan. R eturn chicken to frying p an. Reduce h eat settin g to 6-8, co ver with lid and simmer 30 minutes or until chick en is cook ed through. 4. Stir through sour cr eam and sea son to taste. Ser ve wit h but tered noo dles or r ice. Gr ease 6 indi vidual 1-cup ram ekins with cooking s pray. 2. Plac e dates, soda an d boiling water into the bowl. Stan d for 5 minutes to so ak and soften. P our into the bowl of a food processor an d pulse until combined. Add b utter and sugar and pul se until well incorporated. A dd remaining ingredients an d pulse mixtur e until just combin ed. Do not o ver pr ocess. 3. P our mixture into prepar ed ramekins. Plac e ramekins into fryin g pan. C over and cook f or about 25 minutes or until cooked wh en tested with a skewer. C arefully rem ove from fryin g pan; stand for 5 minutes bef ore turning o ut onto a wire rack. 4. T o mak e butterscotch sauce; c ombine all ingr edients in a small sa ucepan and simmer o ver a low h eat until combined. Ser ve in dividu al pud dings w ith sauc e and vanill a ice cre am. GOLDEN SYRUP DU MPLINGS Ser ves 6 INGREDIENTS 2 cups self raisin g ?our 120g unsalted b utter 2 eggs L cup milk Syrup sauce 60g butter 1? cups brown s ugar 2 ? 3 cup golden syrup 2 cups water METHOD 1. T o ma ke the s yrup; He at the frypan on setting 10 and a dd butter, bro wn sugar, golden syrup and w ater together. Stir until sugar h as dissol ved. R educe he at setting to 8. C over an d simmer f or 5 minutes. 2. T o ma ke the dum pling s; plac e ?our and butter into th e bowl of a food processor an d pulse until it resembles brea dcrumbs. Add egg s and milk and process until a sm ooth batter form s. 3. U sing 2 soup s poons, form small b alls of dough and dr op into simmering syrup. 4. Co ver and simmer 15 minutes turnin g dumpling s over ha lf wa y or until dumpling s have do ubled in size and are cooked thr ough. Ser ve h ot with f resh th ickene d cream. A dd butter, sugar, cinnamon, and v anilla bean and ? cup water. Stir until butter and sug ar ha ve melted and syrup y. 2. Add a pples and pears and toss to co at in syrup. C ov er with lid and simmer f or 10 minutes. 3. Stir in rhu barb and berries, c over and cook for a furth er 5 minutes or until fruit has soften ed and apples are tender. Ser ve war m with i ce cream or c old with ri cot ta panc akes. Any longer and the meat will toughen. However, other oils such as canola, rice bran oil and even light olive oils may be used. Always cook in small batches (no more then approximately 1 lb) and reheat at the end of stir frying by returning the meat to the pan with simmering sauce and vegetables. However, if doing this reheating at the end, be sure to under cook the meat slightly so that reheating will not toughen or over cook it. Use only a small amount of oil as this can also be used for reheating foods. When using oil, never cover with the lid during heating or cooking due to the build up of condensation that can drip into the oil and cause splattering. Vegetable, canola, or rice bran oil is recommended for shallow frying. Pan frying works well for cooking meats, fish, seafood, eggs, chicken or sausages. Once this is done, reduce the setting to 8 for the until complete. Sauteing works well for onions, garlic, spices, pastes, herbs, vegetables, meat and seafood. Once added, increase the heat to 10 and stir the gravy constantly until it comes to a boil.Reduce the time by 5 minutes for medium and 10 minutes for rare. This keeps the food from sticking to the plate and keeps water from coming in contact with the food. Place the plate or tray on the wire rack then cover with the lid. It would probably be best to saute the strips of lamb as the Thermal Pro does not have a roast function. Great for roasts but cant fry eggs. I have just purchased Breville Thermal Pro Stainless BEF560. Like Share More No answers mowzagirl asked 3 years ago Thermal Pro Stainless BEF500 I bought a breville bef500 at a garage sale. It does not have a manual and am wondering how to clean it. Can I submerge it in water. Thanks Like Share More 2 answers Sleepless in Brisbane 2 years ago Hi there, Well done finding one of these at a Garage Sale. You did better than me pricewise. It has a couple of things which are a bit of a problem. It's big and heavy. I have a normal size sink and there's no way it will fit in it. I phoned Breville about the underneath construction wondering why it was so complex. My last frying pan only had an encased element and no problem submerging it. They said there's a motor underneath.So no way will I be getting it wet underneath.