Breville DFY25 User Manual

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Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre Locked Bag 2000

Botany NSW 2019 AUSTRALIA

Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service askus@breville.com.au

New Zealand Customers

Breville Customer Service Centre Private Bag 94411

Greenmount

AUCKLAND, NEW ZEALAND

Customer Service: 09 271 3980

Fax 0800 288 513

Email Customer Service askus@breville.com.au

www.breville.com.au

 

 

 

© Copyright. Breville Pty. Ltd. 2003

PRINTED ON

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECYCLED PAPER

 

 

 

 

Due to continual improvements in design or otherwise,

Model DFY25

 

 

 

 

the product you purchase may differ slightly from

 

 

 

 

the one illustrated in this booklet.

Issue 1/02

 

 

 

 

 

 

 

 

 

 

 

Festia Deep Fryer

Creates golden crispy results everytime

INSTRUCTIONS FOR USE

Model DFY25

CONTENTS

Festia Deep Fryer

 

Page

Breville Recommends Safety First

4

Know Your Breville Deep Fryer

6

How to Assemble/Disassemble Your Deep Fryer

7

Operating Your Deep Fryer

8

Auto Cut-OutReset Button

10

Care and Cleaning

11

Cooking Guide

12

Handy Hints

13

Recipes

14

Congratulations

on your purchase of your new Breville Festia Deep Fryer

2

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville are very safety conscious. We design and manufacture consumer products with 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:

READ ALL INSTRUCTIONS BEFORE OPERATING AND

SAVE FOR FUTURE REFERENCE

 

Always turn the appliance off, then turn

cease use of the appliance and return the

 

off at the power outlet and then unplug

entire appliance to the nearest

 

cord before attempting to move the

authorised Breville Service Centre for

 

appliance and before cleaning.

examination, replacement or repair.

 

Do not immerse the appliance body,

Keep the unit clear of walls, curtains and

 

supply cord or plug in water or any

other heat sensitive materials (minimum

 

other liquid.

distance 200mm).

 

The appliance is not intended for use

Always follow the maximum and

 

by young children or infirm persons

minimum quantities of oil stated in the

 

without supervision.

instructions and recipes.

 

Do not leave the appliance unattended

Do not exceed the maximum fill level

 

when in use.

(3 litres). Never overfill the bowl with oil.

 

Young children should be supervised

Extreme caution must be used when the

 

to ensure that they do not play with

appliance is filled with hot oil. Always

 

the appliance.

allow the appliance to cool before

 

Always use the appliance on a dry,

removing the oil.

 

level surface.

Do not move the deep fryer

 

Do not let the cord touch hot surfaces,

during cooking.

 

become knotted or hang from the edge

When deep frying, ensure no water

 

of benchtops.

comes in contact with hot oil as this will

 

Do not place this appliance on or near a

cause splattering. Ensure that the deep

 

hot gas or electric burner, or where it

fryer is dry before adding any oil.

 

 

could touch a heated oven.

Never lean over the deep fryer when

 

This appliance is for household use only.

lifting the lid. Excess trapped steam

 

Do not use this appliance for other than

creating during the cooking process will

 

its intended use. Do not use in moving

be released when the lid is opened.

 

vehicles or boats. Do not use outdoors.

Never pour oil out of the deep fryer when

 

Regularly inspect the supply cord, plug

both the unit and oil are hot. Allow both

 

and actual appliance for any damage.

the unit and contents to cool completely

4

If found damaged in any way, immediately

before removing oil.

 

 

 

BREVILLE RECOMMENDS SAFETY FIRST cont’d

Always switch off then unplug the appliance when not in use or storing.

Always ensure the heater element and controller are correctly positioned onto the bowl assembly before connecting to a power outlet.

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.

Strictly follow cleaning and care instructions.

5

KNOW YOUR BREVILLE FESTIA DEEP FRYER

Removable lid for easy cleaning

Wire mesh frying basket with hinged handle. The handle folds inside bowl for tidy storage

Temperature ‘Ready’ light

Power ‘On’ switch

Variable temperature control

Lid release button

Safety reset button

Cord storage

Removable enamel bowl with 3.0 litre oil capacity

Submerged heating element,

Cool Zone technology

Non slip feet

Removable control assembly

Totally dismantable for easy cleaning

6

HOW TO ASSEMBLE/DISASSEMBLE

1.Remove lid by pressing the lid release button and lifting off hinges.

2.The hinged basket is designed for compact storage (see fig 1).

Fig. 1

3.To extend handle, squeeze the buttons of either side of handle together. The handle will click into place (see fig 2).

Fig. 2

4.Lift front panel upwards and away from unit (see fig 3).

Fig. 3

5.Remove bowl by grasping rim of bowl and lifting upwards (see fig 4).

Fig. 4

6.Reverse these steps to reassemble your new deep fryer.

7

OPERATING YOUR BREVILLE DEEP FRYER

BEFORE FIRST USE

Remove all packaging materials and any promotional labels from your deep fryer.

Wash the lid, removable bowl and wire frying basket in hot soapy water and dry thoroughly. Wipe inside of the bowl with a damp cloth and dry thoroughly.

1.Place the deep fryer on a dry, level surface. Ensure the deep fryer is not too close to the edge of the bench top, and that the power cord or basket handle does not hang over the edge.

2.With the basket out of the deep fryer, add oil to the bowl. Ensure not to add less than the minimum level mark (2.5 litres) or exceed the maximum level mark

(3 litres).

3.Close the lid.

4.Plug the power cord into a 230/240 volt power outlet and turn the power ‘on’. Turn the deep fryer temperature control dial to the desired temperature. The red power ‘On’ light will illuminate.

5.Preheat the oil at 190c until the ‘green’ temperature light illuminates. Then turn the variable temperature control to the desired temperature setting.

When cooking the first batch of food, allow the deep fryer to cycle on and off twice (as indicated by the temperature ready light) before placing the food into the deep fryer. This will take approximately 15-20minutes.

6.Once the oil has preheated, place the basket into the deep fryer, in the holding position, so it is raised above the oil, with the basket handle in the extended horizontal position (see fig 6).

Fig. 6

The basket handle must be

fully locked into place

before use.

ALWAYS ADD THE REQUIRED AMOUNT OF OIL BEFORE

SWITCHING THE POWER ‘ON’ AT THE POWER OUTLET.

POWER CORD NEEDS TO BE FULLY EXTENDED BEFORE USE.

NEVER EXCEED THE MAXIMUM FILL LEVEL (3 LITRES).

8

OPERATING YOUR BREVILLE DEEP FRYER cont’d

7.Add food to the basket. Do not fill the basket so that it is more than two-thirdsfull.

Uniform-sizedpieces will

cook more evenly.

8.Holding the fryer basket handle lift from the holding position and gently lower the basket into the oil.

9.When the food is cooked, turn on/off switch to ‘Off’ then turn the power off at the power outlet and unplug the power cord.

10.Raise the basket and place in holding position for a few minutes to drain the oil from the food, then serve (See fig 7).

Fig. 7

11.Allow the deep fryer to fully cool before emptying the oil and cleaning the unit.

DURING AND IMMEDIATELY AFTER COOKING, YOU MAY SEE STEAM RISING THROUGH THE FILTER VENT OPENINGS IN THE LID. THIS IS NORMAL, HOWEVER AVOID THIS AREA DURING COOKING TO PREVENT STEAM BURNS AS THE STEAM WHICH IS GENERATED IS AT A HIGH TEMPERATURE.

AS THE BASKET ITSELF GETS VERY HOT, ONLY USE THE HANDLE TO

 

HOLD OR CARRY THE BASKET FOR SERVING.

9

OPERATING YOUR BREVILLE DEEP FRYER cont’d

COOL ZONE TECHNOLOGY

AUTO CUT-OUTAND

 

RESET BUTTON

 

Always add the required amount of oil

 

BEFORE switching the power on at the

 

power outlet. An Auto cut out safety switch

 

will be activated if the unit is turned on

 

without oil in the bowl.

 

To re-activatethe unit, let the unit cool

 

and then reset by pushing the button on the

 

controller assembly.

The submerged heating element system on

 

this deep fryer allows oil to be heated more

 

effectively where the food is cooked.

 

Oil below the heating element is cooler

 

and allows cooked foods including crumbs to

 

sink to the bottom of the enamel bowl and

 

not cook any further.

 

This allows cleaner oil to be removed

 

from the bowl for re-usewithout the

 

inclusion of food particles.

 

The Cool Zone Technology results

 

in a lesser need to change cooking oil. Used

 

oil can be re-usedmore than in standard

 

deep fryers.

 

10

CARE AND CLEANING

Before cleaning the deep fryer, always make sure the unit is switched off then disconnected from the power outlet.

Make sure the unit and oil are completely cool. Do not attempt to move or carry the deep fryer while it is hot.

Wash the basket in hot soapy water. Dry thoroughly.

Remove the front panel of the deep fryer by lifting upwards (see fig 1).

Fig. 1

Grasp each side of the removable bowl and lift upwards (see fig 2).

Fig. 2

Empty the bowl of cooled oil. As oil can be re-usedseveral times (depending on type of food cooked), filter the oil through a fine sieve (such as a new chux cloth).

The removable enamel bowl allows for easy cleaning. Wipe down the bowl with absorbent paper, then a damp cloth and a little mild detergent. Finally wipe the bowl with a clean damp cloth and dry with a clean dry cloth.

Wipe over the front panel and element with a damp cloth and a little mild detergent. Finish off with a clean damp cloth followed by a clean dry cloth.

The removable bowl and frying basket and both dishwasher safe.

Wipe over the outside of the unit with a damp cloth and a little mild detergent. Finish off with a clean damp cloth followed by a clean dry cloth.

Reassemble unit for storage.

ALWAYS TURN THE APPLIANCE OFF, THEN TURN THE POWER 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

 

ASSEMBLY OF THE DEEP FRYER, THE SUPPLY CORD OR PLUG IN WATER

 

OR ANY OTHER LIQUID.

11

COOKING GUIDE

The cooking times given in this chart are only a guide, and should be adjusted to suit the quantity of food being deep fried.

FOOD

TEMPERATURE

APPROX. COOKING TIME

 

 

 

Fish (in batter)

180°C

5-7minutes

 

 

 

Fish Cocktail Pieces (in batter)

170°C

4-6minutes

 

 

 

Chicken Pieces (crumbed)

170°C

12-15minutes

 

 

 

Prawn Cutlets (raw, crumbed)

180°C

3-4minutes

 

 

 

Potato Wedges (pre cooked)

170°C

7-10minutes

 

 

 

Potato Chips

190°C

5-6minutes

 

 

 

French Fries (thin)

190°C

2-4minutes

 

 

 

Onion Rings

190°C

2-4minutes

 

 

 

Spring Rolls (small)

180°C

4-6minutes

 

 

 

Mushrooms

160°C

4-5minutes

 

 

 

Fruit Fritters

180°C

4-5minutes

 

 

 

HANDY HINTS

Food should be crisp when deep fried. If results are soggy, it’s because the oil isn’t hot enough. This can be attributed to one or more of the following:

Not enough preheating time to allow the oil to get hot enough.

Temperature setting is too low.

Too much food in the basket (do not fill more than two thirds full).

Use a good quality oil. For best results we recommend the oils listed. We do not recommend fats that deteriorate quickly such as lard or dripping. Deep frying in butter or margarine is also not recommended because of the low smokepoint temperatures.

Oil can be re-usedseveral times before it starts to break down(smoke-pointdecreases ie. The oil will burn at a lower temperature). Filter the cooled oil through a fine sieve then store in an airtight container in a dark place. As oil will absorb food flavours, it’s a good idea to label the container with the type of food the oil was used for. For example you wouldn’t want to deep fry a dessert in oil previously used for cooking fish. A fine sieve can be a new chux cloth, paper coffee filter or clean cotton material.

Olive oil is not recommended for deep frying due to its low smoke-point.

RECOMMENDED OILS

Vegetable oil:

A general term that refers to a blend of oils extracted from various seeds and fruits. Vegetable oil has a very mild flavour

and aroma. It is low in cholesterol and saturated fats.

Sunflower oil:

The oil is extracted from the seeds of the sunflower plant. It is pale yellow in colour with virtually no flavour. Sunflower oil is high in polyunsaturated fats and low in saturated fats.

Canola oil:

Made from seeds of the canola plant. It is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland neutral flavour.

Safflower oil:

Safflower oil is derived from the seeds from the safflower. It is strong in flavour, rich in colour and has a high smoke-point.Safflower oil is high in polyunsaturated fats and vitamin E.

Peanut oil:

Peanut oil is obtained from the kernels of the groundnut or peanut. It has a delicate flavour, nutty odour and has a high smokepoint. Peanut oil is high in monounsaturated oil and vitamin E.

12

13

ENTREES AND LIGHT MEALS

CRUMBED BRIE WITH

STRAWBERRY SAUCE

Serves 4

4 x 125g Brie cheese

1 egg, beaten

1 tablespoon milk

1 cup dried breadcrumb

3 litres oil for deep frying

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 180c 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.

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

SALT AND PEPPER CALAMARI

Serves 4

3 litres oil for deep frying

12 cup corn flour

1 teaspoon salt

1 teaspoon finely ground pepper

500g calamari rings

1 egg white

2 tablespoons water Sweet Thai Chilli Sauce

1.Fill deep fryer with oil to maximum level. Preheat to 190c with lid closed.

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.

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

STRAWBERRY SAUCE

1 punnet strawberries, washed and hulled

1 tablespoon sugar

1.Puree strawberries and sugar. Serve chilled as an accompaniment to Crumbed Brie.

14

ENTREES AND LIGHT MEALS cont’d

CRUMBED PRAWN CUTLETS WITH GARLIC CHIVE MAYONNAISE

Serves 4

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

3 litres oil for deep frying

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 180c with lid closed.

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

12 cup mayonnaise

14 cup sour cream

1 clove garlic, crushed finely grated zest 1 lemon

2 tablespoons snipped chives salt and pepper to taste

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

2 large potatoes, peeled and diced

415g can pink salmon, well drained

1 small onion, finely chipped grated zest and juice 1 lime

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

3 litres oil for deep frying

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 placed them in the egg mix, then the breadcrumbs. Chill again for 30 minutes.

4.Fill deep fryer with oil to maximum level. Preheat to 180c with lid closed.

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

Serving suggestion: Serve as a light meal with salad.

15

ENTREES AND LIGHT MEALS cont’d

SPRING ROLLS

Makes 8

3 litres oil for deep frying

350g pork mince

200g green prawn meat diced

1 tablespoon soy sauce

12 cup finely diced water chestnuts

3 green shallots, finely sliced spring roll wrappers

1.Combine all the filling ingredients and mix well.

2.Place 1/4 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 oil to the maximum level and preheat to 180c.

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

Makes 16

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

3 litres oil for deep frying

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 oil to maximum level. Preheat to 190c with lid closed.

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

Serving suggestion: Serve as a starter to a curry meal or as a light meal.

16

ENTREES AND LIGHT MEALS cont’d

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

TEMPURA BATTER

3 litres oil for deep frying

2 cups plain flour

2 egg yolks

2 cups iced water

selection of food from above list

1.Fill deep fryer with oil to maximum level. Preheat to 190c with lid closed.

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

13 cup soy sauce

13 cup mirin or sherry

13 cup strained chicken stock

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. The following recipes are examples.

17

ENTREES AND LIGHT MEALS cont’d

HONEY PRAWNS

Serves 4

3 litres oil for deep frying

16 green king prawns, peeled and deveined

12 quantity Tempura Batter

12 cup honey, warmed

13 cup toasted sesame seeds

100g packet vermicelli noodles

1.Fill deep fryer with oil to maximum level. Preheat to 190c with lid closed.

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.

Serving suggestion: Serve prawns with crispy noodles.

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

18

MAIN MEALS

FISH AND CHIPS

Serves 4

1 14 cups plain flour pinch salt

2 eggs, separated 250ml beer

1 tablespoon oil

3 litres oil for deep frying

4 boneless fish fillets (150g each)

4 potatoes, peeled and cut in 1cm cubed chips

lemon wedges

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 oil to maximum level and preheat to 180c with lid closed. 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 190c. When heated, deep fry chips in two batches until golden, approximately 12-15minutes allowing oil to reheat between each batch. Drain.

Serving suggestion: Serve fish and chips with lemon wedges and Tartare sauce.

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

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

TARTARE SAUCE

12 cup mayonnaise

14 cup sour cream

2 tablespoons chopped capers

2 tablespoons chopped gherkin

1 tablespoon chopped parsley salt and pepper to taste

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

2.Serve as an accompaniment to Fish and Chips.

19