Breville SG630XL User Manual

Size:
338.85 Kb
Download

®

Breville is a registered trademark of Breville Pty. Ltd.

Breville est une marque de commerce déposée de Breville Pty. Ltd.

Breville Customer Service

ServiceàlaclientèleBrevilleÉtats-Unis/Canada

US Customers - Clientèle des États-Unis

2851 E. Las Hermanas Street Rancho Dominguez

CA 90221-5507

 

Ligne sans frais:

1 (866) BREVILLE

Email

askus@brevilleUSA.com

 

 

 

 

Canada Customers - Clientèle du Canada

Anglo Canadian 2555, avenue Aviation

Pointe-Claire(Montréal) Québec H9P 2Z2

 

Ligne sans frais:

1 (866) BREVILLE

Fax

(514) 683-5554

 

Email

askus@breville.ca

 

 

 

 

 

www.breville.com

IMPRIMÉ SUR DU PAPIER RECYCLÉ

PRINTED ON

RECYCLED PAPER

© Copyright. Breville Pty. Ltd. 2004

Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet.

© Copyright. Breville Pty. Ltd. 2004 En raison des améliorations constantes,

apportées à la conception ou autrement, le produit que vous achetez pourrait différer légèrement de celui illusté dans ce fascicule.

Model SG630XL

Issue 1/04

PACKAGING CODE - CN

®

Ribbed 2-in-1Panini Press

INSTRUCTIONS FOR USE

AND RECIPE BOOK

Model SG630XL

CONTENTS

 

Page

Introduction

3

Breville recommends safety first

4

Know your Breville Panini Press

6

Operating your Breville Panini Press

7

Toasting open sandwich ‘melts’

8

Hints for best results

9

Care and cleaning

10

Recipes

 

Savory Sandwiches

11

Dessert-StyleSandwiches

19

Warranty

22

French Instructions

23

Ribbed 2-in-1Panini Press

Congratulations

on your purchase of your new Breville Ribbed 2-in-1Panini Press

2

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS

We at Breville design and manufacture consumer products with the safety of you, our valued customers, 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

Carefully read all instructions before operating and save for future reference.

This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use outdoors.

The appliance is not intended for use by young children without adult supervision.

Do not leave the appliance unattended when in use.

Do not touch hot surfaces. Use handles.

Always use the appliance on a dry, level surface.

Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.

Always provide adequate air circulation above and on all sides of appliance.

On surfaces where heat may cause a problem, we recommend that you use an insulating mat.

Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted.

To protect against fire, electrical shock and injury to persons do not immerse the appliance, cord or plug or in water or any other liquid.

Do not use harsh abrasives, caustic cleansers or oven cleaners when cleaning this appliance.

Regularly inspect the supply cord, plug and actual appliance for any damage. If found damaged in any way, immediately cease use and contact Breville Customer Service at 1-866-Breville.

Unplug from outlet when not in use and before moving or cleaning the appliance. Allow to cool before putting on or taking off parts, and before cleaning the appliance.

The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

4

Your Breville appliance comes with the unique Assist Plug™, conveniently designed with a finger hole in the power plug, for easy and safe removal from the outlet. For safety reasons it is recommended that you plug your Breville appliance directly into the power outlet. DO NOT use in conjunction with a power strip or extension cord.

ELECTRIC CORD STATEMENT

Your Panini Press has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this appliance without close adult supervision. If you must use a longer power cord or an extension cord when using the appliance, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, if you must use an extension cord, the electrical rating of the extension cord you use must be the same or more than the wattage of the appliance (wattage is marked on the underside of the appliance).

UNPLUG FROM OUTLET WHEN NOT IN USE AND BEFORE CLEANING. ALLOW TO COOL BEFORE PUTTING ON OR TAKING OFF PARTS, AND BEFORE CLEANING THE APPLIANCE.

THE USE OF ACCESSORY ATTACHMENTS NOT RECOMMENDED BY THE APPLIANCE MANUFACTURER MAY CAUSE INJURIES.

SAVE THESE INSTRUCTIONS

 

FOR HOUSEHOLD USE ONLY

5

OPERATING YOUR BREVILLE PANINI PRESS

BEFORE USE

Before first use remove any promotional labels and packing materials from the Panini Press, fully unwind the cord from cord storage area.

Slide storage lever on the right side of the Panini Press handle backward to the open position and check that the cooking plates are clean and free of dust. If necessary, wipe over with a damp cloth.

Make sure that the Panini Press is then in the closed position for pre-heating.

1.Place on a flat, level surface. Plug into a 120V power outlet. The red power ‘on’ light will illuminate.

2.Allow the Panini Press to pre-heatin the closed position until the green ‘ready’ light illuminates.

3.While pre-heating,prepare the sandwich or snack and place it onto the bottom cooking plate. Always place

sandwiches toward the rear of the bottom cooking plate.

4.Close the top cooking plate. This plate has a floating hinge that is designed to evenly press down on the sandwich (see Fig 1).

fig 1

5.Toasting should take approximately 6-10minutes. Exact toasting time is a matter of taste. It also depends on the type of bread and filling used.

6.When the sandwich is cooked, open the lid. Remove it with the help of a plastic or wooden spatula. Never use metal tongs or a knife because these utensils can damage the non-stickcoating.

When using the Breville Panini Press for the first time, you may notice a fine smoke haze. This is caused by the heating of some of the components. Do not be concerned.

6

7

 

 

 

REHEATING

 

 

 

 

 

whole

If the sandwich is not being eaten immediately,

 

 

 

place it on a paper napkin to absorb

 

 

 

condensation. To keep for longer, place on a

 

 

 

rack in an oven-proofdish to keep warm in a

 

 

or

low oven, about 200˚F (100˚C). The sandwich

 

 

 

will keep hot for up to 20 minutes this way,

 

 

.

but will then begin to dry out.

 

FAT FREE SNACKS

fruit

Due to the non-stickribbed plate design, it is

.

not necessary to use any butter or margarine

 

on the outside of your toasted snacks.

can

 

the

.

great

.

9

f

SAVORY PANINI SANDWICHES cont’d

 

SAVORY PANINI SANDWICHES cont’d

 

 

 

MEXICAN TORTILLAS

Serves 2-3

12 cup Mexican salsa

14 cup red kidney beans

1 tablespoon freshly snipped chives

4 oz (120g) finely chopped chorizo sausage

8 fresh corn tortillas

12 cup tzatziki (yogurt dip with cucumber and garlic)

12 cup avocado dip

4 oz (120g) mozzarella cheese, grated

12 cup sour cream

1.Preheat Panini Press for 10 minutes.

2.Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas. Next place alternating layers of avocado dip and grated cheese on each tortilla. Finally use the last 4 tortillas to top the stacks. Be careful not overfill.

3.Cook tortillas until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve with sour cream and mixed green salad.

ITALIAN VEGETARIAN

ROAST BEEF KEBABS

SMOKED SALMON

FOCACCIA SANDWICHES

Serves 2-3

LAHVASH ROLL

Serves 2-3

2 rounds pita bread

Serves 2-3

3 small round cheese and olive focaccia

4 tablespoons cream cheese

1 large sheet of soft lahvash bread

4 teaspoons pesto

3 teaspoons seeded mustard

3 oz (90g) cream cheese

3 Italian (Roma) tomatoes, sliced

2 teaspoons lemon juice

1 tablespoon lime juice

4 oz (120g) bocconcini (fresh mozzarella)

1

3

cup grated canned beet, drained

2 teaspoons drained capers

 

 

cheese, drained and sliced

4 oz (120g) thinly sliced rare roast beef

2 teaspoons freshly chopped dill

1 medium Spanish onion, thinly sliced

1

3

cup marinated roasted eggplant

Freshly ground black pepper, to taste

 

 

1 tablespoon balsamic vinegar

1. Preheat Panini Press for 10 minutes.

2 zucchini, cut into thin matchstick strips

4 teaspoons extra virgin oil

2. Split pitas open to form a pocket and

8 oz (200g) smoked salmon

Salt and freshly ground pepper, to taste

 

 

 

spread with combined cream cheese,

1. Preheat Panini Press for 10 minutes.

1. Preheat Panini Press for 10 minutes.

 

 

 

mustard and lemon juice. Top with beet,

2. Spread each lahvash with combined

2. Cut focaccia in half to form a sandwich.

 

 

 

roast beef and eggplant. Close pocket.

cream cheese, lime juice, capers, dill

Spread with pesto. Fill with combined

3. Cook pita bread until golden, crisp and

and pepper. Top with zucchini and

tomatoes, cheese, onions, vinegar, oil

 

 

 

heated through, approximately 10 minutes.

salmon roll tightly.

and seasonings.

Serving Suggestion: Serve sliced.

3. Cook lahvash rolls until golden,

3. Cook focaccia until golden, crisp and

 

 

 

 

crisp and heated through, approximately

heated through, approximately 8 minutes.

 

 

 

 

5-8minutes.

 

 

 

 

 

Serving Suggestion: Serve sliced.

12

 

13

 

 

 

SAVORY PANINI SANDWICHES cont’d

SPICY LAMB IN PITA

Serves 2-3

1 tablespoon oil

4 oz (120g) ground lamb

2 tablespoons finely chopped onions

12 cup diced tomato

1 tablespoon freshly chopped mint

14 teaspoon ground coriander Pinch ground ginger

12 teaspoon ground cumin

14 teaspoon turmeric

Salt and freshly ground black pepper, to taste

3 rounds of pita bread

3 slices Swiss cheese

34 cup tzatziki (yogurt dip with cucumber and garlic)

1.Preheat Panini Press for 10 minutes.

2.Heat oil in a non-stickfry pan, sauté ground lamb, onions, tomato, mint, spices and seasonings until browned and cooked. Drain.

3.Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each.

4.Cook pitas until golden, crisp and heated through.

Serving Suggestion: Serve with tzatziki sauce.

WARM CAESAR SANDWICH

Serves 2

3 bacon slices

2 rounds pita bread

1 grilled boneless chicken breast, thinly sliced

1 hard boiled egg, peeled and sliced

13 cup prepared garlic croutons

12 cup baby spinach leaves

14 cup freshly grated Parmesan cheese Caesar salad dressing

1.Preheat Panini Press for ten minutes.

2.Meanwhile heat a non-stickfry pan and fry bacon until crispy. Cut pita bread in half to form a sandwich. Fill with combined bacon, chicken, eggs, croutons, spinach and cheese.

3.Cook pita bread until golden, crisp and cooked through, approximately 6 minutes.

Serving Suggestion: Serve drizzled with Caesar salad dressing.

SAVORY PANINI SANDWICHES cont’d

MEDITERRANEAN LAYERED FOCACCIA

Serves 2-3

2 focaccia rolls

2 tablespoons pesto

13 cup marinated roasted eggplant

14 cup marinated roasted red pepper

14 cup grilled sliced sweet potato

13 cup oil packed sun dried tomatoes, drained

12 cup mushrooms, sliced

4 oz (120g) sliced Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Cut bread rolls in half and spread with pesto. Fill with eggplant, red pepper, sweet potato, dried tomato, mushrooms and cheese.

3.Cook bread rolls until golden, crisp and heated through, approximately 8 minutes.

GORGONZOLA PANINI

Serves 2

2 tablespoons herb and garlic butter

4 slices crusty country-stylebread

1 cup spinach leaves

13 cup Gorgonzola cheese, crumbled

1 oz (30g) marinated roasted red pepper

1.Preheat Panini Press for 10 minutes.

2.Spread herb and garlic butter over bread slices. Make 2 sandwiches with bread, spinach, cheese and red pepper.

3.Cook until golden, crisp and heated through approximately 6 minutes.

Serving Suggestion: Serve cut in half.

ANTIPASTO RYE BREAD

Serves 2-3

4 slices rye bread

2 teaspoons extra virgin olive oil

1 tablespoon sun-driedtomato paste (if unavailable make paste fromoil-packedsun-driedtomatoes in a small food processor)

14 cup hummus (Middle Eastern sauce made from mashed chickpeas)

8 oz (240g) artichoke hearts, drained and sliced

4 slices Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Spread rye bread with combined oil and tomato paste, then hummus. Fill with artichoke hearts and cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8 minutes.

Serving Suggestion: Serve cut in half.

14

15

SAVORY PANINI SANDWICHES cont’d

GOAT’S CHEESE AND

ROASTED PEPPER

Serves 2

1 large round focaccia

13 cup softened goat’s cheese

2 teaspoons roughly chopped Italian parsley

2 teaspoons roughly chopped basil

1 clove garlic, thinly sliced

1 tablespoon drained capers

1 tablespoon lemon juice

2 teaspoons sweet Thai chili sauce

13 cup marinated roasted zucchini

2 oz (60g) sun-driedtomatoes

1.Preheat Panini Press for 10 minutes.

2.Cut focaccia in half to form a sandwich. Spread with combined goat’s cheese, parsley, basil, garlic, capers, lemon juice and chili sauce. Fill with zucchini and tomatoes.

3.Cook focaccia until golden, crisp and heated through, approximately 6-8minutes.

Note!! The focaccia may need to

Focaccia may need to be cut be cut in half to fit into the

in half to fit into Panini Press. Panini Press.

PROSCUITTO BAGUETTE

Serves 2

2 small-mediumbaguette rolls

3 oz (90g) Italian prosciutto

3 oz (90g) bocconcini (fresh mozzarella) cheese, thinly sliced

4 basil leaves

Freshly ground black pepper

1 tablespoons extra virgin olive oil

1.Preheat Panini Press for 10 minutes.

2.Cut baguette in half. Fill with layers of prosciutto, cheese and basil. Season to taste and drizzle with oil

3.Cook baguettes until golden, crisp and heated through, approximately 6-8minutes.

16

SAVORY PANINI SANDWICHES cont’d

GRILLED CHICKEN AND FRESH HERB SAUCE

Serves 2

1 grilled boneless chicken breast, sliced

1 clove garlic, thinly sliced

13 cup chopped parsley

1 tablespoon finely chopped sage

14 cup stuffed pimento green olives, roughly chopped

1 tablespoon drained capers

1 tablespoon extra virgin olive oil

12 teaspoon freshly grated lime zest

2 teaspoons lemon juice

4 large slices Ciabatta bread (Italian long, wide loaf of bread)

4 large slices Swiss cheese

1.Preheat Panini Press for 10 minutes.

2.Combine chicken, garlic, parsley, sage, olives, capers, oil, zest and juice. Fill bread with chicken mixture and sliced cheese to make 2 sandwiches.

3.Cook until golden, crisp and heated through, approximately 8-10minutes.

Serving Suggestions: Serve on fresh mixed salad greens.

TUNA AND ARTICHOKE

Serves 2

2 large crusty round rolls

13 cup black olive paste

6 oz (180g) can tuna, drained

6 marinated baby artichokes

4 oz (120g) Brie cheese, thinly sliced

1.Preheat Panini Press for 10 minutes.

2.Cut rolls in half and spread with olive paste. Fill with tuna, artichokes and cheese.

3.Cook until golden, crisp and heated through, approximately 8 minutes.

CRISPY SWORDFISH

SANDWICHES

Serves 2

2 x 4 oz (120g) fresh swordfish steaks

2 teaspoons extra virgin olive oil

2 tablespoons freshly chopped herbs (basil, chives, thyme, dill)

12 teaspoon paprika

Salt and ground black pepper, to taste 1 large piece of focaccia

2 tablespoons mayonnaise

4 tomato slices

2 teaspoons drained capers

6 baby spinach leaves

1.Preheat Panini Press for 10 minutes.

2.Brush fish steaks with half the olive oil and coat with combined herbs, paprika and seasonings.

3.Heat remaining oil in a fry pan. Fry fish until golden. Remove and drain.

4.Cut focaccia in half to form a sandwich and spread mayonnaise. Fill with fish, tomato, capers and spinach.

5.Cook focaccia until golden, crisp, and heated through, approximately 5 minutes.

17

SAVORY PANINI SANDWICHES cont’d

JUMBO SHRIMP AND WATERCRESS SANDWICHES

Serves 2

4 slices whole grain bread

2 oz (60g) cream cheese, softened

4 tablespoons herb & garlic butter

2 cups watercress

1lb (500g) medium cooked jumbo shrimp, peeled & de-veined

1.Preheat Panini Press for 10 minutes.

2.Spread bread with combined cream cheese and garlic butter. Fill with watercress paprika and seasonings.

3.Heat remaining oil in a fry pan. Fry and shrimp to make 2 sandwiches.

4.Cook until golden, crisp and heated through, approximately 8 minutes.

ITALIAN FONTINA TOAST

Serves 2

8 slices white bread

4 oz (120g) Italian fontina cheese, sliced

14 cup marinated roasted red peppers

14 cup sliced marinated mushrooms

1.Preheat Panini Press for 10 minutes.

2.Fill bread with layers of cheese, red pepper and mushrooms. Season with pepper. Make into 4 sandwiches.

3.Cook until golden, crisp and heated through approximately 6-8minutes.

Focaccias may need to be cut

Fontina cheese may be

in half to fit into Panini Press.

substituted with Parmesan

 

or Romano cheese.

 

DESSERT STYLE SANDWICHES

TOASTED CHOCOLATE PANINI

Serves 2

2 oz (60g) cream cheese, softened

4 slices textured Country style bread

8 oz (240g) bittersweet chocolate, coarsely grated

Vanilla ice-cream

1.Preheat Panini Press for 10 minutes.

2.Spread cream cheese over bread slices and sprinkle with grated chocolate. Sandwich together.

3.Cook until golden, crisp and heated through, approximately 6 minutes.

Serving Suggestion: Serve with ice cream.

CRISP BERRY AND MASCARPONE SANDWICHES

Serves 2

4 slices country styled bread

14 cup Mascarpone cheese

4 oz (120g) strawberries, hulled and sliced

4 oz (120g) raspberries

1 tablespoon honey

1.Preheat Panini Press for 10 minutes.

2.Spread cheese over bread slices. Fill with berries and drizzle with honey to make 2 sandwiches.

3.Cook until golden, crisp and heated through approximately 8 minutes.

CRISPY BRIOCHE WITH BERRIES AND ICE-CREAM

Serves 2

4 oz (120g) strawberries, hulled

4 oz (120g) blueberries

4 oz (120g) raspberries

14 cup port

1 loaf brioche Vanilla ice cream

Confectioners’ (icing) sugar, sifted

1.Preheat Panini Press for 10 minutes.

2.Puree berries and port until smooth. Set aside. Cut 4 slices from brioche and cook until toasted, approximately 5 minutes.

3.Arrange toasted brioche on 2 large, white plates. Top with ice-creamand drizzle with berry sauce.

Serving Suggestion: Serve immediately, dust with confectioners’ (icing) sugar.

SWEET NECTARINE SANDWICH

Serve 2

1 oz (30g) unsalted butter, softened

4 slices soy and linseed grain bread

2 nectarines, peeled and sliced

1 teaspoon ground cinnamon

2 tablespoons superfine sugar

1.Preheat Panini Press for 10 minutes.

2.Spread butter over bread slices. Fill with sliced nectarine and sprinkle with combined cinnamon and sugar to make 2 sandwiches.

3.Cook until golden, crisp and heated through approximately 8 minutes.

18

19