Breville Customer Service Centre

Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail:
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
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. 2012.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BEF100 Issue - B12
the Thermal Pro Grill™
Instruction Booklet
BEF100
CONGRATULATIONS
on the purchase of your new
Breville Thermal Pro Grill™
Contents
4
Breville recommends safety first
6
Know your
Thermal Pro Grill™
8
Operating your
Thermal Pro Grill™
11
Care & cleaning
14
Cooking techniques & tips
16
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
• Do not place grill pan near the edge of a
bench or table during operation. Ensure
the surface is level, clean and free of
water.
• Remove any promotional stickers before
using the grill pan for the first time.
• Do not place the grill pan on or near a
hot gas or electric burner, or where it
could touch a heated oven. Place grill
pan at least 20cm away from walls and
curtains.
• Do not use on metal surfaces, for
example, a sink drain board.
• Always insert Temperature Control
Probe into probe socket and ensure is
fully inserted, before inserting power
plug into power outlet and switching
on appliance. Ensure the probe socket
is completely dry before inserting the
Temperature Control Probe.
• Ensure the cord is not touching the hot
pan.
• To protect against electric shock, do not
immerse cord or Temperature Control
Probe in water or any other liquid.
• Ensure the Temperature Control Probe
has cooled before removing from the
appliance.
• Always remove Temperature Control
Probe before cleaning the appliance.
• Only the Temperature Control Probe
included with the grill pan must be used.
• If using plastic utensils, do not leave in
grill pan when hot.
4
• Never immerse cord and/or heat probe
in water or any other liquid.
• Extreme caution must be used when
the appliance contains hot oil or other
liquid. Do not move the appliance
during cooking. Allow the grill pan to
cool before removing oil or other liquid.
• Place grill pan at least 200mm away
from walls and curtains.
• Do not touch hot surfaces.
• Do not leave the appliance unattended
when in use.
• Always turn the Temperature Control
Probe to the large dot, then switch off
at the power outlet and allow probe to
cool, then remove probe and unplug, if
appliance is to be left unattended, if not
in use and before cleaning.
• Keep the appliance clean. Follow the
cleaning instructions provided in this
book.
• Always use the appliance on a dry, level
surface.
Breville recommends safety first
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Unwind the cord before use.
• Do not let the cord hang over the edge of
a table or counter, touch hot surfaces, or
become knotted.
• This 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.
• The appliance is not intended to be
operated by means of an external timer
or a separate remote-control system.
• It is recommended to inspect the
appliance regularly. Do not use the
appliance if power supply cord, plug,
probe or appliance becomes damaged
in any way, the supply cord cannot be
replaced. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
• This appliance is for household use only.
Do not use this appliance for other than
its intended use.
• Do not use in moving vehicles or boats.
Do not use outdoors.
• 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.
• Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
• Always switch appliance off, then switch
off at the power outlet, then unplug
the appliance when not in use, before
attempting to move appliance and
before cleaning.
SAVE THESE
INSTRUCTIONS
5
5
KNOW
your Breville Thermal Pro Grill™
KNOW your Thermal Pro Grill™
A
B
E
C
D
A
F
G
A. Cast stainless steel handles
B. Premium non-stick cooking surface
C. Pouring spout
For easy pouring of pan sauces.
D. Compact capacity
29cm x 25cm ribbed grill is pan easy to
clean as there are no detachable parts
and the entire pan is dishwasher safe.
E. Non-slip feet
F. Cast in 2400W butterfly
heating element
G. Precise temperature control
With 15 heat settings from simmering
to sear. Precise temperature control also
means the non-stick is protected as there
is less risk of over heating.
7
OPERATING
your Breville Thermal Pro Grill™
Operating your Thermal Pro Grill™
Before first use
Remove any promotional materials and
packaging materials before use. Wash your
grill pan in hot soapy water. Rinse and dry
thoroughly.
Do not immerse the cord, plug and/or
Temperature Control Probe in water or any
other liquid.
Cooking
1. Insert the Temperature Control Probe
into the probe socket on the appliance.
Plug into a 230/240V power outlet and
switch ‘On’. Always insert the probe into
the appliance first, then insert plug into
power outlet.
Off
NOTE
Before inserting the Temperature
Control Probe into the probe socket,
ensure the interior of the socket is
completely dry. To do this, shake out
excess water then wipe the interior of
the socket with a dry cloth.
2. Turn the dial on the Temperature
Control Probe clockwise to the desired
setting. The red heating light on the
probe will illuminate.
5. Leave the Temperature Control Probe
connected to the appliance until cool.
NOTE
This grill pan must be used with the
Temperature Control Probe provided.
Do not use any other probe or
connector.
3. The red heating light will remain
illuminated until the grill pan reaches
the desired temperature. Once the
temperature has been reached, the red
light will cycle ‘On’ and ‘Off’ during
cooking to maintain the desired
temperature.
4. When cooking is completed, turn the
dial anti clock-wise until the large dot
is aligned with the red heating light.
Switch off at the power outlet and
unplug.
9
Operating your Thermal Pro Grill™
DIAL SETTING
USES
2–6
• Keeping food warm
• Reducing & simmering
pan sauces
6–8
• Eggs
• Meat and vegetable
patties
• Mushrooms
• Hash browns
• Onions
8–10
• Sausages
(thick & thin)
• Bacon
• Eggs
10–12
• Ribs
• Fish fillets
• Prawns
• Squid and calamari
• Octopus
• Fruit
• Corn
12–SEAR
• Beef steaks
• Lamb steaks & fillets
• Pork steaks & fillets
• Chicken fillets
• Zucchini
• Capsicum
• Eggplant
10
CARE & CLEANING
for your Breville Thermal Pro Grill™
PAge header.....
Care
& cleaning
Do not leave plastic cooking utensils in
contact with the hot grill pan surface while
cooking.
Before cleaning, switch the grill pan to the
off position and unplug from the power
outlet. Remove the Temperature Control
Probe when cooled from the probe socket of
the appliance.
Dishwasher safe
The grill pan is dishwasher safe for easy
cleaning. The recessed heating element is
completely sealed so it is safe to immerse in
water.
The grill pan may also be washed in hot,
soapy water. Dry thoroughly.
Temperature Control Probe
NOTE
If cleaning is necessary, wipe the
Temperature Control Probe over with a
slightly damp cloth. Ensure it is completely
dry before use. Never immerse the
Temperature Control Probe, plug or cord
in water or any other liquid.
Before inserting the temperature
control probe into the grill pan
socket, ensure the interior of the grill
pan socket is fully dry. To do this,
shake out excess water then wipe the
interior of the socket with a dry cloth.
Non-stick cooking surface
Cooking on a non-stick surface minimizes
the need for oil as food does not stick and
cleaning is easier.
Any discolouration that may occur on the
non-stick surface may detract from the
appearance of the grill pan but will not
affect the cooking performance.
Do not use metal (or other abrasive)
scourers when cleaning the non-stick
coating. Wash with hot soapy water. Remove
stubborn spots with a soft plastic washing
pad or nylon washing brush. Rinse and dry
thoroughly.
Removing discolouration of
the non-stick surface
1. Combine 2 tablespoons bicarbonate
of soda, ¼ cup household bleach, 1 cup
water.
2. Pour into the grill pan and simmer for
5–10 minutes.
3. 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.
12
Storage
Store the temperature control probe
carefully.
Do not knock or drop it as this can damage
the probe. If damage is suspected, return the
temperature control probe to your nearest
Breville Service Centre for inspection.
TIP
For convenient storage of the
temperature probe, line the grill pan
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 surface.
COOKING TECHNIQUES
& TIPS
for your Breville Thermal Pro Grill™
PAge header.....
Cooking
techniques & tips
char-grilling
Recommended temperature probe setting:
• Searing steaks: 12- SEAR
• Searing seafood, chicken and vegetables:
10–14
Char-grilling is to cook meat, poultry, fish
and vegetables directly over a hot plate with
raised ridges.
Cooking tips for
char-grilling meat
• Take the meat out of the fridge 10 minutes prior to cooking. As chargrilling is a quick method of cooking,
the end result will be better if the meat
is at room temperature before cooking.
• Preheat the grill pan before you begin
cooking. Allow the indicator light to
cycle off before placing your meat onto
the cooking plate.
• If using oil, it is better to oil the meat
by lightly brushing or rubbing oil onto
the meat.
• Do not overcrowd the cooking surface
with too much meat as this will drop
the temperature too much and will not
allow the food to char-grill.
• To cook juicy and moist meat, only turn meat once during cooking.
Cook one side until moisture appears
on the upper side. Turn over and cook
other side.
• Don’t cut the meat with a knife to test
if its ready. This will make the juices
escape and cause the meat to become
dry and tough.
• Test the steak for doneness by using the
blunt end of tongs to prod the meat in
the thickest part. (See right for hints)
• Remove meat from heat and loosely
cover with foil and rest for 2–3 minutes
before serving.
• Marinated meats should be drained well
of excess marinade.
14
How to tell when your steak
is ready or done
• Make a circle with your index finger and
thumb and apply a little pressure to the
centre of the ball on the palm side of
your thumb, it will feel very soft. With
either your fingertip or the back of your
tongs, press the centre of the steak. If it
has the same soft texture, it is rare. • Move your thumb to the middle finger
and press the ball of your thumb again;
steaks with the same soft feel will be
medium rare. • The ring finger and thumb together will
indicate a medium doneness. • The little finger and thumb together will
be very firm; if a steak feels the same it
will be well done. BEST MEAT CUTS FOR CHAR-GRILLING
BEEF
Fillet, tenderloin, rib
eye, scotch fillet, sirloin/
porterhouse/New York,
T-bone, rump, round ,
blade and oyster blade,
flank
LAMB
Round or topside
steak, fillet/tenderloin,
backstrap, loin chops,
leg chops, chump chops,
small cutlets
VEAL
Leg steaks, fillet steaks,
eye of loin, loin cutlets,
rump steak, shoulder
steaks, unbreaded
schnitzels
Cooking techniques & tips
Cooking tips for
char-grilling seafood
HOW TO TELL WHEN YOUR
SEAFOOD IS READY OR DONE
• Char-grill fillets over medium-high
heat. Fish can cook quickly and it is
easier to slow down cook time and
monitor to not overcook.
• Fish fillets and small fish are suitable for
this grill pan.
• Brush seafood lightly with oil or
cooking spray before cooking.
• Do not overcrowd the cooking surface
with too much seafood as this will drop
the temperature too much and will not
allow the food to char-grill.
• Grill skin side first. If you will encounter
any sticking, it will likely be on the flesh
side, so grilling on the skin first allows
the fish to set and less likely to tear and
break on turning.
• Turn fish only once, flipping back and
forth will break fish apart.
• If using a marinade, allow fish to
soak up flavor for at least 30 minutes.
Refrigerate while soaking in marinade.
Drain seafood well before char-grilling.
• To grill molluscs in their shell, such as
oysters, mussels and clams, place them
directly onto a hot grill. They’re done
when the shell opens. Discard those that
don’t open after about 5 minutes.
• T
he basic rule to cook fish fillets is 8 minutes per 3cm of thickness. Check it two minutes before you think
it should be done, keeping in mind that
everything keeps cooking for a few
minutes after it leaves the grill.
• Fish is best when it just starts to flake
off with a fork.
• For shellfish such as prawns, cook 1–2
minutes or until the prawns begin to
change colour. Flesh should change
from being translucent to opaque.
• Octopus, squid and cuttlefish should be
cooked quickly for 30–50 seconds only.
BEST SEAFOOD CUTS
FOR CHAR-GRILLING
OILY FISH
Salmon steaks & fillets,
tuna steaks, swordfish
steaks, mackerel, King
fish , trout, butterfly or
whole sardines
WHITE FISH
Blue-eye trevalla, ling,
snapper, bream, monk
fish, sea bass, mahi
mahi, small whole
whiting, garfish
MOLLUSCS
Blue-lip mussels, clams, and pippis
SHELLFISH
Green prawns, lobster
tails, langoustines
CEPHALAPODS
Octopus, squid,
calamari, and cuttlefish
15
COOKING TECHNIQUES & TIPS
PAN-FRYING
Recommended temperature probe setting:
Sausages and bacon: 8–10
Eggs and meat/vegetable patties: 6–8
Mushrooms: 6–8
Caramelising onions: 6–8
• Cooking foods at a lower temperature
for a longer period of time ensures that
the food is cooked through perfectly
without burning the surface.
• Do not overcrowd the cooking surface
with too much food. This will cause the
temperature to drop and not pan fry the
food.
Sautéing
Recommended temperature setting: 10–12
NOTE
If using oil to sauté, use setting 12.
If using butter, use setting 10.
simmering & Basting
Recommended temperature probe setting:
Sauces: 2–6
• Ideal setting to use for deglazing the
pan with wine or stock as a base for pan
sauces.
• Use a silicon or wooden spoon to
dislodge pan residue.
• Simmer sauces until reduced and finish
with cream or butter.
• Keeps food warm, such as sausages and
bacon.
16
RECIPES
PAge header.....
RECIPEs
BBQ PRAWNS & TARRAGON BUTTER
PEPPERCORN RIBEYE STEAKS
Serves 4
Serves 4
INGREDIENTS
INGREDIENTS
16 large green prawns
50g butter, melted
1 clove garlic, crushed
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small red chilli, finely chopped
Grated rind of a lemon
Sea salt and freshly ground black pepper
1 eschallot, finely chopped
½ cup white wine
½ cup beef stock
55g tin green peppercorns, drained
1 teaspoon Dijon mustard
½ cup cream
method
1. Slice each prawn from underneath,
cutting through the shell and flesh to
butterfly. Place onto a clean plate.
2. Mix remaining ingredients together and
brush half of the butter mixture over
prawns.
3. Preheat the grill pan on setting 10 until
indicator light switches off.
4. Place prawns shell side down onto grill
and cook for 2 minutes. Turnover and
cook for a further 1 minute.
5. Remove and place onto a serving platter
and drizzle over remaining butter
mixture. Serve immediately with crusty
bread and salad.
method
1. Preheat the grill pan on temperature
setting 14 – SEAR setting until indicator
light switches off.
2. Season steaks with salt and pepper.
Cook 3–4 minutes each side for medium
rare, or until cooked to your liking.
Remove and cover loosely with foil to
keep warm.
3. Reduced temperature setting to 6
and add oil. Add eschallots and cook
1–2 minutes, stirring frequently, until
softened but not coloured
4. Pour in wine and stock and bring to the
simmer, scraping and dislodging the pan
residue. Simmer for 5 minutes or until
sauce has reduced by half.
5. Stir in peppercorns, Dijon mustard and
cream and simmer a further 2–3 minutes
or until sauce has thickened.
6. Season to taste with salt and serve
drizzled over rib eye. Serve with roasted
potatoes are green dressed salad leaves.
Green peppercorns are sold in small 55g cans
preserved in brine. Drain and rinse lightly
before use.
18
PAge header.....
recipes
LAMB BROCHETTE
Serves 4
INGREDIENTS
1.2kg lamb leg, trimmed and cut into 3cm cubes
2 cloves garlic, finely chopped
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
½ teaspoon chilli flakes
2 tablespoons light soy sauce
2 tablespoon olive oil
24 small bay leaves
12 bamboo skewers
WARM CHAR-GRILLED VEGETABLES
WITH CAPER SAUCE
Serves 6
INGREDIENTS
1 large red capsicum
2 Japanese eggplants
2 zucchinis
Olive oil cooking spray
1 red onion, slice into thick wedges
300g sweet potato, cut into thin wedges
1 punnet cherry tomatoes, halved if large
½ cup fresh basil leaves, torn
1 buffalo mozzarella
method
1. Combine the lamb, garlic, rosemary,
chill, soy and olive oil together and mix
well to coat the lamb evenly. Cover and
refrigerate. Marinate for 2 hours.
2. In the meantime, soak bamboo skewers
in water for 1 hour.
3. Thread skewer with 2 cubes of lamb,
followed by a bay leaf. Thread another
2 cubes of lamb and finish with a bay
leaf. Repeat this with remaining lamb,
bay leaves and skewers until you have 12
skewers.
4. Preheat the grill pan on temperature
setting 12 until indicator light switches
off.
5. Place half the skewers onto cook top and
cook 10–12 minutes, turning regularly
or until cooked to your liking. Remove
and keep warm, loosely covered with foil.
Cook remaining skewers.
6. Serve warm char-grilled vegetable salad.
dressing
2 tablespoons Extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons small capers, drained
1 small clove garlic, crushed
1 teaspoon sugar
Salt and freshly ground black pepper
method
1. Preheat the grill pan on temperature
setting 14 - SEAR until the indicator
light switches off. Place whole capsicum
onto grill and cook turning frequently
for 10–15 minutes or until skin has
blackened and blistered. Remove and
place inside a sealed plastic bag or
container until cooled. When cool
enough to touch, peel and remove seeds
and membrane. Cut into thick strips and
place into a large bowl.
2. Cut eggplants and zucchinis lengthways
into thin slices. Spray with oil and cook
on for 1–2 minutes each side or until
softened with even grill marks. Remove
and slice into 3 pieces and place into
bowl with capsicum slices.
3. Repeat step 2 with onions and sweet
potato.
19
recipes
4. Add cherry tomato to pan and grill
quickly until just softened but not
collapsed; add to bowl with char-grilled
vegetables.
5. Whisk dressing ingredients together
and season to taste with salt and pepper.
Drizzle over roasted vegetables and toss
gently to coat.
6. Place onto a large serving platter and
scatter over basil leaves and tear over
mozzarella. Serve immediately.
HONEY MUSTARD CHICKEN WITH
HOT TOMATO & ROCKET SALAD
Serves 4
INGREDIENTS
4 single chicken breasts
Salt and freshly ground black pepper
2 cloves garlic, crushed
2 tablespoons wholegrain mustard
1 tablespoon honey
3 tablespoon white wine vinegar
2 tablespoons olive oil
4 tomatoes, halved
150g baby rocket leaves
method
1. Slice chicken breasts in half lengthways,
to make two thin slices. Season well with
salt and pepper.
2. Whisk together garlic, mustard, honey,
vinegar and olive oil.
3. Place honey mustard marinade into a
large shallow dish, large enough to fit
the chicken in.
4. Preheat the grill pan on setting 10–12
until indicator light switches off. Cook
chicken in batches for 2 minutes each
side. Place cooked chicken directly into
the reserved honey mustard marinade
and toss to coat; keep warm.
5. Reduce heat to setting 8–10 and cook
tomato cut side down for 4 minutes.
20
6. To serve, place rocket onto a large
platter and top with chicken and tomato;
drizzle over marinade and serve.
Beef Burger
Serves 4–6
INGREDIENTS
800g lean mince beef
1 onion, grated
1 egg, lightly beaten
1 carrot, grated
½ cup dry breadcrumbs
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
½ cup chopped parsley
Freshly ground black pepper
1 tablespoon oil
method
1. Combine beef, onion, egg, sauces and
parsley. Season with freshly ground
black pepper.
2. With clean hands, mix, mince mixture
until well combined.
3. Divide into 6 large flat patties and
refrigerate until required.
4. Preheat the grill pan on setting 6–8 until
indicator light switches off.
5. Brush patties with oil and cook for 2–3
minutes each side or until patties are
cooked through. Remove and drain on
absorbent paper.
Serve on toasted hamburger buns with sliced
tomato, caramelised onion and lettuce.
recipes
vegetable patties
Makes approx 10
INGREDIENTS
400g can chickpeas, drained and rinsed
1 small onion, finely chopped
1 zucchini, grated
200g sweet potato, peeled and grated
1 small carrot, grated
2 eggs, lightly beaten
1 cup dried bread crumbs
1 clove garlic, crushed
1
⁄3 cup coarsely chopped coriander
1 tablespoon toasted sesame seeds
1 tablespoon curry powder
Salt and freshly ground pepper
2 tablespoons olive oil
INGREDIENTS
375ml plain Greek yoghurt
1 Lebanese cucumber, seeded and grated
2 tablespoons chopped mint
Salt to taste
method
1. To make the yoghurt sauce, stir together
ingredients and season with salt.
2. Place 2⁄3 of the chickpeas into the
bowl of a food processor and pulse until
lightly mashed.
3. Add grated vegetables, eggs,
breadcrumbs, garlic, coriander, sesame
seeds and curry powder. Pulse until well
combined. Season with salt and pepper
and add remaining whole chickpeas.
4. Using a 1/3 cup measure, spoon out
mixture and form into a patty. Place onto
a lined tray; cover and refrigerate for
30 minutes.
5. Preheat the grill pan on setting 8 and
brush patties with oil. Cook patties for
4–5 minutes each side or until golden.
Drain on paper towel and serve with
yoghurt sauce.
CHAR-GRILLED SUMMER
FRUIT SALAD
Serves 6
INGREDIENTS
1 small pineapple, peeled. Halved & core removed
2 mangoes, cheeks only and skin removed
3 bananas, peeled & halved lengthways
4 figs, halved
2 tablespoons honey
Grated rind and juice of a lime
Minted Greek yoghurt to serve
method
1. Cut pineapple in thick slices and place
onto a plate.
2. Cut each cheek in half and arrange on
plate with pineapple, bananas and figs.
Sprinkle over lime rind and drizzle over
1 tablespoon of honey.
3. Preheat the grill pan on temperature
setting SEAR and char-grill fruit in
batches for 1–2 minutes each side or
until fruit has charred marks and just
warmed through.
4. Return warm fruit to plate and drizzle
over lime juice and remaining honey.
Divide fruit amongst serving bowls and
serve with a dollop of minted yoghurt.
21
notes
22
notes
23