Breville BDF450XL User Manual

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Before cleaning, always ensure the deep fryer is turned off and disconnected from the power outlet.

Ensure the deep fryer and oil are completely cool. Oil will retain its temperature for a long time after use. Do not attempt to move or carry the deep fryer, element or control panel while they are hot.

Wash the frying basket in hot soapy water. Rinse and dry thoroughly.

Remove the control panel/element of the deep fryer by lifting upwards. Place the element onto kitchen paper to absorb excess oil. Wipe element with a soft, damp cloth and dry thoroughly.

Grasp each side of the removable frying bowl and lift upwards.

Empty the cooled oil from the frying bowl. Oil can be re-usedseveral times, depending on the type of food cooked. Filter the oil through a fine sieve.

NOTE

Oil should be filtered after each use and stored in a clean, air-tightcontainer in a cool area.

Good quality oil can be used several times. Do not store the oil in the deep fryer. Discard used oil in a sealed container with household waste.

Do not pour down a sink or drain.

Wash the lid, removable enamel frying bowl, stainless steel outer body and wire frying basket in hot soapy water, rinse and dry thoroughly The removable enamel bowl frying allows for easy cleaning. Wipe the bowl with absorbent paper, then a damp cloth and a little mild detergent. Finish off with a clean damp cloth followed by a clean dry cloth.

The removable enamel frying bowl, frying basket and stainless steel outer body are dishwasher safe.

NOTE

Do not use any abrasive cleaners, such as steel wool to clean the surface of your deep fryer as this will scratch the coating.

Wipe over the control panel with a soft, damp cloth and a little mild detergent. Finish off with a clean damp cloth and dry thoroughly with a clean dry cloth.

Reassemble the deep fryer for storage. Do not place anything on top of the deep fryer during storage.

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Care & cleaning

IMPORTANT

Never immerse the deep fryer control panel, element or cord in water or any other liquid.

Always turn the appliance off at the power outlet and then unplug cord before attempting to move the appliance and before cleaning.

Do not, under any circumstances, immerse the control panel/element, the power cord or plug in water or any other liquid.

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RECIPES

Recipes

Crumbed Brie with strawberry sauce

Serves 4

INGREDIENTS

4 x 125g Brie cheese

1 egg, beaten

1 tablespoon milk

1 cup dried breadcrumb

4 litres oil for deep frying

METHOD

1.Coat cheese in combined beaten egg and milk, then breadcrumbs. Once coated, repeat coating in egg then breadcrumbs to give a thick coating. Chill for 30 minutes.

2.Fill deep fryer with oil to maximum level. Preheat to 180°C with lid closed.

3.Deep fry cheese in two batches until cooked and golden, approximately 2 minutes allowing oil to reheat between each batch. Drain.

Serve as an entrée with Strawberry Sauce and a salad garnish.

Strawberry sauce

INGREDIENTS

1 punnet strawberries, washed and hulled

1 tablespoon sugar

METHOD

1. Puree strawberries and sugar.

Serve chilled as an accompaniment to Crumbed Brie.

Salt and pepper calamari

Serves 4

INGREDIENTS

4 litres oil for deep frying ½ cup corn flour

1 teaspoon salt

1 teaspoon finely ground pepper

500g calamari rings

1 egg white

2 tablespoons water Sweet Thai Chilli Sauce

METHOD

1.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

2.Combine flour, salt, pepper, egg white and water. Add to calamari in a large plastic bag. Shake bag to coat calamari evenly with flour mixture.

3.Deep fry in two batches for approximately 3–4minutes allowing oil to reheat between each batch. Drain.

Serve with chilli sauce and salad as an entrée or light meal.

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Recipes

Crumbed prawn cutlets with garlic chive mayonnaise

Serves 4

INGREDIENTS

750g (approx 36) green king prawns, peeled and deveined, tails intact.

250g plain flour

1 egg, beaten

1 tablespoon milk

1 cup dried breadcrumbs Grated zest 1 lemon

4 litres oil for deep frying

METHOD

1.Coat prawns in flour, then the combined beaten egg and milk, then breadcrumbs mixed with lemon zest. Once coated, repeat coating in egg then breadcrumbs to give a thick coating. Chill for

30 minutes.

2.Fill deep fryer with oil to maximum level. Preheat to 180°C.

3.Deep fry prawns in four batches until cooked and golden, approximately 2–3minutes allowing oil to reheat between each batch. Drain.

Garlic chive mayonnaise

INGREDIENTS

½ cup mayonnaise ¼ cup sour cream

1 clove garlic, crushed Zest 1 lemon, finely grated

2 tablespoons snipped chives Salt and pepper to taste

METHOD

1.Combine mayonnaise, sour cream, garlic, lemon zest and chives. Season to taste.

Serve chilled as an accompaniment to Crumbed Prawn Cutlets.

Salmon croquettes

Serves 4

INGREDIENTS

2 large potatoes, peeled and diced

415g can pink salmon, well drained

1 small onion, finely chipped

Grated zest and juice 1 lime or lemon

2 tablespoon chopped coriander or parsley

1 egg, beaten

1 cup grated tasty cheese Salt and pepper to taste Plain flour

2 eggs, beaten

3 cups plain flour

4 litres oil for deep frying

METHOD

1.Boil potatoes until tender. Drain and mash (yield approximately 2 cups). Combine mashed potato, salmon, onion, lime zest, juice, coriander, beaten egg and grated cheese. Season to taste.

2.Divide and shape mixture into

12 sausage-shapedcroquettes. Coat croquettes in flour. Chill for 30 minutes.

3.Crumb the croquettes by placing hem in the egg mix, then breadcrumb. Chill again for 30 minutes.

4.Fill deep fryer with 4 litres of oil. Preheat to 180°C.

5.Deep fry croquettes in two batches until cooked and golden, about 4–5minutes allowing oil to reheat between each batch. Drain.

Serve as a light meal with salad.

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Recipes

Spring rolls

Serves 8

INGREDIENTS

4 litres oil for deep frying

350g pork mince

200g green prawn meat diced

1 tablespoon soy sauce

½ cup finely diced water chestnuts 4 green shallots, finely sliced

METHOD

1.Combine all the filling ingredients and mix well.

2.Place ¼ cup of mixture onto each wrapper and roll; secure the last rolled edge with a drizzle of water.

3.Place the finished rolls onto a flat tray, the rolls can be frozen and cooked at a later date. These need to be defrosted before cooking.

4.Fill the deep fryer with 4 litres of oil and preheat to 180°C.

5.Place up to 4 spring rolls into the basket and carefully lower them into the oil. Cook for 4–6minutes or until golden brown, allowing the oil to reheat between each batch.

Samosas

Serves 16

INGREDIENTS

1 tablespoon oil

1 small onion, finely chopped

1 teaspoon crushed garlic

1 teaspoon curry powder or paste

150g potato, finely chopped

100g carrot, finely chopped

1 tablespoon frozen peas

4 sheets ready rolled shortcrust pastry

1 tablespoon milk

4 litres oil for deep frying

METHOD

1.To prepare filling, heat oil in a saucepan. Fry onion, garlic and curry powder until onion is soft. Add potato and carrot.

2.Cover and cook on a low heat until tender, approximately 10 minutes, stirring occasionally. Add peas.

3.Cool, then divide mixture into 16 portions.

4.Cut out 16 x 12 rounds from pastry. Top each with potato mixture and brush edges of pastry with milk. Fold pastries in half, pressing edges together.

5.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

6.Deep fry samosas, 4 at a time until golden, approximately 4–5minutes allowing oil to reheat between each batch. Drain.

Serve as a starter to a curry meal or as a light meal.

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Recipes

TEMPURA

Tempura is a style of deep frying that originated in Japan. It uses a very light batter to coat seafood (particularly prawns) and vegetables. Tempura is then traditionally served with a light dipping sauce. Food suitable for Tempura are:

Prawns

Whole button mushrooms

Sliced sweet potato

Fresh asparagus

Whole beans

Whole baby corn

Cauliflower or broccoli florets Honey

TEMPURA BATTER

INGREDIENTS

4 litres oil for deep frying

2 cups plain flour

2 egg yolks

2 cups iced water

Selection of food from above list

METHOD

1.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

2.To prepare batter, sift flour into a bowl. Make a well in the centre. Add egg yolks and iced water stirring until just combined. The batter should be rough and only half mixed. As batter will thicken on standing, use immediately.

3.Coat food of choice in batter allowing excess batter to drain off.

4.With basket in lowered position, deep fry in small batches until pale golden, approximately 4–5minutes allowing oil to reheat between each batch. Drain.

Serve with Tempura Dipping Sauce or teriyaki sauce.

TIP

If batter becomes too thick, thin down with extra iced water.

When the basket is in the lowered position always use tongs and gently lower the battered food into the oil.

TEMPURA DIPPING SAUCE

Makes 250ml

INGREDIENTS

L cup soy sauce

L cup mirin or sherry

L cup strained chicken stock

METHOD

1. Combine soy sauce, mirin and stock.

Serve as dipping sauce for Tempura.

Tempura Batter can also be used in recipes other than the traditional Tempura.

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Recipes

Honey prawns

Serves 4

INGREDIENTS

4 litres oil for deep frying

16 green king prawns, peeled and deveined

½quantity Tempura Batter

½cup honey, warmed

L cup toasted sesame seeds 100g packet vermicelli noodles

METHOD

1.Fill deep fryer with 4 litres of oil. Preheat to 190°C.

2.Coat prawns in batter allowing excess batter to drain off.

3.With basket in lowered position, deep fry in two batches until golden,

approximately 3–4minutes allowing oil to reheat between each batch.

4.Drain and drizzle with the warmed honey, then toss in sesame seeds.

5.Deep fry noodles a bundle at a time until the noodles rise to the surface, approximately 2–3seconds. Drain.

Serve prawns with crispy noodles.

NOTE

When the basket is in the lowered position always use tongs and gently lower the battered food into the oil.

Fish and chips

Serves 4

INGREDIENTS

1¼ cups plain flour Pinch salt

2 eggs, separated 250ml beer

1 tablespoon oil

4 litres oil for deep frying

4 boneless fish fillets (150g each)

4 potatoes, peeled and cut in 1cm cubed chips Lemon wedges

METHOD

1.To prepare batter, sift flour and salt into a bowl. Make a well in the centre. Add egg yolks, beer and oil. Beat until smooth then stand for 30 minutes. Beat egg whites until soft peaks form, fold through batter.

2.Fill deep fryer with 4 litres of oil and preheat to 180°C. Preheat an oven to 150c to keep fish warm when cooked.

3.Coat the fish in batter allowing excess batter to drain off.

4.Deep fry fish in two batches until cooked and golden, approximately 3-4minutes allowing oil to reheat between each batch. Drain and keep warm.

5.Increase deep fryer temperature to 190°C. When heated, deep fry chips in two batches until golden, approximately 12–15minutes allowing oil to reheat between each batch. Drain.

Serve fish and chips with lemon wedges and Tartare sauce.

TIP

If fish fillets have skin on, remove the skin otherwise the fish curls up while frying.

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Recipes

Tartare sauce

INGREDIENTS

½ cup mayonnaise ¼ cup sour cream

2 tablespoons chopped capers

2 tablespoons chopped gherkin

1 tablespoon chopped parsley Salt and pepper to taste

METHOD

1.Combine mayonnaise, sour cream, capers and gherkin. Season to taste.

Serve as an accompaniment to Fish and Chips.

Crumbed lamb cutlets with green tomato salsa

Serves 4

INGREDIENTS

12 frenched lamb cutlets Plain flour

2 eggs, beaten

2 tablespoons milk

1 cup dried breadcrumbs

4 litres oil for deep frying

METHOD

1.Coat cutlet in flour, shaking off any excess then coat in combined egg and milk, then breadcrumbs. Repeat coating in egg mixture and breadcrumbs to give a thick coating. Chill for 30 minutes.

2.Fill deep fryer with 4 litres of oil. Preheat to 180°C.

3.Deep fry cutlets in three batches until crisp and golden, approximately

5–6minutes allowing oil to reheat between each batch. Drain.

Serve with Green Tomato Salsa. Accompany with mashed potato.

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Recipes

Green tomato salsa

Serves 4

INGREDIENTS

1 cup parsley sprigs ½ cup mint leaves

1 clove garlic, peeled

1 Spanish onion, quartered

2 green tomatoes, quartered

2 tablespoons olive oil

2 tablespoons lemon juice

METHOD

1.Place parsley and mint into a food processor and process using pulse button until roughly chopped.

2.Add garlic, onion, tomatoes, olive oil and lemon juice. Process using pulse button until just combined but still chunky in texture.

Serve chilled with lamb cutlets.

Italian meatballs

Serves 4

INGREDIENTS

400g beef mince

1 egg, beaten

1 cup fresh breadcrumbs

2 teaspoons crushed garlic

½ teaspoon dried Italian herbs Plain flour

4 litres of oil for deep frying

METHOD

1.Combine mince, egg, breadcrumbs, garlic and herbs. Form into 16 round meatballs then coat in flour.

2.Fill deep fryer with 4 litres of oil. Preheat to 160°C.

3.Deep fry meatballs in two batches until cooked and golden, approximately

10 minutes allowing oil to reheat between each batch. Drain.

Serve with your favourite pasta sauce and spaghetti.

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