Breville SG820 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

 

PRINTED ON

© Copyright. Breville Pty. Ltd. 2003

RECYCLED PAPER

Due to continual improvements in design or otherwise,

Model SG620

SG820

the product you purchase may differ slightly from

Issue 1/02

the one illustrated in this booklet.

Sandwich Press & Maxi Sandwich Press

INSTRUCTIONS FOR USE

AND RECIPE BOOK

Model SG620/SG820

CONTENTS

 

Page

Introduction

3

Breville Recommends Safety First

4

Know your Breville Sandwich Press

5

Operating Your Breville Sandwich Press

6

Toasting Open Sandwich ‘Melts’

7

Hints for Best Results

8

Care and Cleaning

9

Recipes

 

Savoury Sandwiches

10

Dessert Style Sandwiches

18

Sandwich Press & Maxi Sandwich Press

Congratulations

on your purchase of your new Breville Sandwich Press

2

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville 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 :

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 or infirm persons without supervision.

Do not leave the appliance unattended when in use.

Young children should be supervised to ensure that they do not play with the appliance.

Do not touch hot surfaces. Use handles.

Always use the Sandwich Press 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.

When using this appliance, provide adequate air space above and on all sides for circulation.

On surfaces where heat may cause a problem, an insulating mat

is recommended.

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

Do not immerse cord, plug or appliance in water or any other liquid.

Always turn the power off at the power outlet and then remove the plug before attempting to move the appliance, when the appliance is not in use and before cleaning.

Do not use harsh abrasives, caustic cleaners 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 of the appliance and return the entire unit to the nearest authorised Breville service centre for examination, replacement or repair.

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.

FULLY UNWIND THE CORD FROM THE CORD STORAGE

4FACILITY BEFORE USE.

KNOW YOUR BREVILLE SANDWICH PRESS

Unique concealed hinge.

Integrated ‘Warm Up’ and ‘Ready’ lights indicate when the Sandwich Press is heating or ready to use.

2000 watts of power for fast heat up and quick toasting.

Quality non-stickflat cooking plates for crispy toasted results without the use of butter or margarine.

Convenient cord storage.

Non-skidfeet.

Floating top plate automatically adjusts to thick or thin sandwiches.

Stylish café-stylechrome design looks great in any kitchen.

Locking storage clip slides to lock plates closed for upright storage.

Adjustable Toast Height Control for cooking open sandwich ‘melts’.

5

OPERATING YOUR BREVILLE SANDWICH PRESS

BEFORE USE

Remove any promotional labels and/or stickers from Sandwich Press before use. Check that the cooking plates are clean and free of dust. If necessary, wipe over with

a damp cloth.

Place on a flat, level surface. Slide storage clip on the left hand side of the Sandwich Press handle backwards for the open position. Ensure the Sandwich Press is in the closed position for pre-heating.

1.Insert the plug into a 230/240v power outlet and turn the power ‘On’. The red power ‘ON’ light will illuminate.

2.Allow the Sandwich Press to preheat in the closed position until the green ‘READY’ light illuminates.

3.During this time, prepare the sandwich and place it onto the bottom cooking plate. Always place sandwiches towards the rear of the bottom cooking plate.

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

fig 1

6

The storage clip should not be used to clamp down the top plate when the sandwiches are in the Sandwich Press. The weight of the top cooking plate will gradually press down the sandwich during the cooking process.

5.Toasting should take approximately 5-8minutes. Exact toasting time will be a matter of taste. It will also depend on the type of bread and type of filling used.

Always allow the Sandwich

Press to preheat until

the green ‘READY’

light illuminates.

8.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 as these can cause damage to the non-stickcoating.

When using the Breville Sandwich Press for the first time you may notice a fine smoke haze. This is caused by the heating of some of the components. There is no need for concern.

TOASTING OPEN SANDWICH ‘MELTS’

Your Sandwich Press features an Adjustable Toast Height Control feature which allows you to fix the top plate to a range of positions above the bottom plate. This allows your Sandwich Press to be used as an open toaster ideal for toasting open sandwich style ‘melts’. It can also be used for toasting sandwiches and snacks where you don’t need to apply the weight of the top plate.

1.Allow the Sandwich Press to preheat until the green ‘READY’ light illuminates.

2.Place sandwich to be melted on bottom plate.

3.Move the Toast Height Control clip on the right hand side of the Sandwich Press to the desired height (see fig 2).

4.Slowly lower the top plate until it rests on the height control clip.

5.The top plate will radiate the desired heat to melt ingredients such as cheese.

The Toast Height Control can be moved to accommodate thick or thin melts by sliding the clip forwards or backwards along the arm.

6.Toasting ‘melts’ should take approximately 3-4minutes. However exact toasting time will be a matter of taste. It will also depend on the height of the top plate.

fig 2

FULLY UNWIND THE CORD FROM THE CORD STORAGE

 

FACILITY BEFORE USE.

7

 

HINTS FOR BEST RESULTS

BREAD

Most types of bread can be used; white, wholemeal, kibbled wheat, wholegrain, raisin loaf and so on. The Sandwich Press is ideal for toasting foccacia, Turkish bread, bagettes as well as bread rolls. Raisin bread, brioche or other sweet breads which contain a high sugar content will tend to brown quicker.

FILLINGS

Try to use canned or pre-cookedfruit as fresh fruit may give off excessive juices when heated.

Be careful when biting into sandwiches containing fillings such as cheese and tomato or jam as they retain heat and can burn if eaten too quickly.

TOASTING BREAD

The unique flat plate design make the Sandwich Press ideal for toasting plain breads, and turkish bread, without any fillings or spreads. Try toasting turkish Bread with jams for a great alternative to standard breads at breakfast.

8

REHEATING

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 low oven, about 100 degrees C. The sandwich will keep hot for up to 20 minutes this way, but will then begin to

dry out.

FAT FREE SNACKS

Due to the non-stickcooled flat plate design, it is not necessary to use any butter or margarine on the outside of your toasted snacks.

CARE AND CLEANING

Before cleaning, turn the power off at the power outlet and then remove the plug. Allow your Sandwich Press to cool slightly. The unit is easier to clean when slightly warm.

Always clean your Sandwich Press after each use to prevent a build up of bakedon foods.

Wipe cooking plates with a soft cloth. If cooked on food is not removed by this method, reheat the unit for 1-2minutes, then brush with a little oil or melted butter. Allow to stand for five minutes then wipe with a damp cloth.

The cooking plates are coated with a non-sticksurface, do not use abrasives.

Do not use spray-onnonstick coatings as this will effect the performance of thenon-sticksurface on the cooking plates.

TO STORE YOUR

SANDWICH PRESS:

1.Slide the storage clip towards the front handle so that the top and bottom cooking plates are locked together.

2.Wrap the cord in the cord storage area below the unit (see fig 3).

fig 3

3. Store on a flat level surface.

The storage clip should not be used to clamp down the top plate when sandwiches are in the Sandwich Press.

DO NOT IMMERSE ANY PART OF THE BREVILLE SANDWICH PRESS IN

WATER OR ANY OTHER LIQUID.

9

SAVOURY SANDWICHES

HERBED OMELETTE SANDWICH

Serves 2

3 bacon rashers, thinly sliced

1 tablespoon extra virgin olive oil

100g button mushrooms, sliced

13 cup shallots, thinly sliced Freshly ground black pepper 3 eggs (60g), lightly beaten

1 tablespoon freshly chopped herbs

14 cup thinly sliced roasted capsicum

1 large focaccia, halved

125g sliced Swiss cheese

1.Preheat Sandwich Press for 10 minutes.

2.Meanwhile, fry bacon in a non-stickfrypan until crisp. Remove from pan and set aside. Sauté mushrooms and shallots in frypan until any liquid has evaporated. Remove from heat.

3.Beat eggs lightly adding pepper and herbs. Pour mixture over mushrooms in pan. Return to medium heat and cook until eggs are set but soft in the centre, approximately 3-5minutes.

4.Roughly chop omelette. Cut focaccia in half to form a sandwich. Fill focaccias with omelette, capsicum, cheese

and bacon.

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

Serving Suggestion: Serve with salad greens.

CHAR GRILLED CHICKEN LAVOSH WITH MANGO & PINENUT MAYONNAISE

Serves 2-3

14 cup mayonnaise

12 tablespoon chilli salsa

1 teaspoons grated lime rind

12 tablespoon lime juice

125g canned mango pieces - drained

112 tablespoon toasted pinenuts

1 char-grilledchicken breastsliced thinly

2 sheets lavash bread

1 avocados, sliced

1.Preheat Sandwich Press for 10 minutes.

2.Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken.

3.Spread chicken mixture over each lavash. Top with avocado and roll tightly.

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

Serving Suggestion: Serve sliced on an angle with salad greens.

SAVOURY SANDWICHES cont’d

MEXICAN TORTILLAS

Serves 2-3

125g Mexican salsa

14 cup red kidney beans

1 tablespoon freshly snipped garlic chives

100g finely chopped chorizo sausage

8 tortilla rounds (unfried variety)

100g tatziki, prepared dip

100g avocado dip

125g mozzarella, grated cheese

12 cup sour cream

1.Preheat Sandwich Press for 10 minutes.

2.Combine salsa, beans, chives and sausage. Spoon mixture over 4 tortillas.Top with alternating layers of tatziki, avocado and cheese, then remaining 4 tortillas to make 4 sandwiches. Be careful not overfill.

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

Serving Suggestion: Serve with sour cream and salad greens.

ITALIAN VEGETARIAN

FOCACCIA ROUND

Serves 2-3

3 small round cheese and olive focaccia

112 tablespoons pesto

125g Italian Roma Egg tomatoes, sliced

100g bocconcini cheese, drained and sliced

1 medium Spanish onions, thinly sliced

1 tablespoon balsamic vinegar

112 tablespoons extra virgin oil

Salt and freshly ground pepper, to taste

1.Preheat Sandwich Press for 10 minutes.

2.Cut focaccia in half to form a sandwich. Spread with pesto. Fill with combined tomatoes, cheese, onions, vinegar, oil and seasonings.

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

10

11

SAVOURY SANDWICHES cont’d

ROAST BEEF KEBABS

Serves 2-3

2 round Pita bread

70g cream cheese

3 teaspoons seeded mustard

12 tablespoon lemon juice

13 cup grated canned beetroot, drained

100g shaved rare roast beef

70g marinated roasted eggplant

1.Preheat Sandwich Press for 10 minutes.

2.Spread each Pita bread with combined cream cheese, mustard and lemon juice. Top with beetroot, roast beef and eggplant. Roll tightly.

3.Cook Pita bread until golden, crisp and heated through, approximately 10 minutes.

Serving Suggestion: Serve sliced.

SMOKED SALMON LAVOSH ROLL

Serves 2-3

1 large sheets of lavash bread

100g cream cheese

1 tablespoons lime juice

12 tablespoon drained capers

12 tablespoon freshly chopped dill Freshly ground black pepper, to taste

2 zucchini, ribboned with vegetable peeler

200g smoked salmon

1.Preheat Sandwich Press for 10 minutes.

2.Spread each lavash with combined cream cheese, lime juice, capers, dill and pepper. Top with zucchini and salmon roll tightly.

3.Cook lavash rolls until golden, crisp and heated through, approximately 5 - 8 minutes.

Serving Suggestion: Serve sliced.

SAVOURY SANDWICHES cont’d

SPICY LAMB IN PITA

Serves 2-3

1 tablespoons oil

125g ground lamb mince

2 tablespoons finely chopped onions

12 cup diced tomato

1 tablespoons 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 pita breads

3 slices Swiss cheese

34 cup tatziki sauce - commercial

1.Preheat Sandwich Press for 10 minutes.

2.Heat oil in a non-stickfrypan, sauté |lamb mince, 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 Suggestions: Serve with tatziki sauce.

WARM CAESAR SANDWICH

Serves 2

3 bacon rashers, thinly sliced

2 round Turkish breads

1 char grilled chicken breast fillet, thinly sliced

1 hard boiled egg, peeled and sliced

13 cup prepared garlic croutons

30g baby spinach leaves

60g freshly grated Parmesan cheese Caesar salad dressing

1.Preheat Sandwich Press for ten minutes.

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

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

Serving Suggestion: Serve drizzled with Caesar salad dressing.

12

13

SAVOURY SANDWICHES cont’d

MEDITERRANEAN LAYERED TWISTS

Serves 2-3

2 twist or cob bread rolls

2 tablespoons pesto

100g marinated roasted eggplant

125g marinated roasted red capsicum

60g char grilled sliced sweet potato

100g marinated roasted semisun dried tomatoes, drained

60g mushrooms, sliced

100g sliced Swiss cheese

1.Preheat Sandwich Press for 10 minutes.

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

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

ANTIPASTO RYE BREAD

Serves 2-3

4 slices rye bread

12 tablespoon extra virgin olive oil

1 tablespoons sun-driedtomato paste

60g hommos

4 stuffed vine leaves

200g artichoke hearts, drained and sliced

4 slices Swiss cheese

1.Preheat Sandwich Press for 10 minutes.

2.Spread rye bread combined oil and tomato paste, then hommos. Fill with vine leaves, artichokes and cheese to make 2 sandwiches.

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

Serving Suggestion: Serve cut in half.

GORGONZOLA PANINI

Serves 2

30g herb and garlic butter, commercial

4 slices crusty country-stylebread

50g English spinach leaves

60g Gorgonzola cheese, crumbled

60g marinated roasted capsicum

1.Preheat Sandwich Press for 10 minutes.

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

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

Serving Suggestion: Serve cut in half.

SAVOURY SANDWICHES cont’d

GOAT’S CHEESE AND

ROASTED PEPPER

Serves 2

1 large round foccacia

90g softened goat’s cheese

12 tablespoon roughly chopped Italian parsley

12 tablespoon roughly chopped basil

1 clove garlic, thinly sliced

1 tablespoons drained capers

1 tablespoons lemon juice

12 tablespoon sweet Thai chilli sauce

60g marinated roasted zucchini

50g semi dried tomatoes

1.Preheat Sandwich 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 chilli sauce. Fill with zucchini and tomatoes.

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

PROSCUITTO BAGUETTE

Serves 2

2 small-mediumbaguette rolls

80g Italian proscuitto

75g boccochini cheese, thinly sliced

4 basil leaves

Freshly ground black pepper

1 tablespoons extra virgin olive oil

1.Preheat Sandwich 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.

Focaccia may need to be

cut in half to fit into

Sandwich Press.

14

15

SAVOURY SANDWICHES cont’d

CHAR-GRILLEDCHICKEN AND SALSA VERDE

Serves 2

1 chargrilled chicken breast fillet, sliced

1 clove garlic, thinly sliced

13 cup chopped parsley

1 tablespoon finely chopped sage

14 cup stuffed pimento green olives, roughly chopped

1 tablespoons drained capers

1 tablespoon extra virgin olive oil

12 teaspoon freshly grated lime rind

12 tablespoon lemon juice

4 large slices Ciabatta bread

4 large slices Swiss cheese

1.Preheat Sandwich Press for 10 minutes.

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

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

Serving Suggestions: Serve on fresh salad greens.

TUNA AND ARTICHOKE

Serves 2

2 large crusty round rolls

100g black olive paste

200g can tuna, drained

6 marinated baby artichokes

125g Brie cheese, thinly sliced

1.Preheat Sandwich 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.

SAVOURY SANDWICHES cont’d

CRISPY SWORDFISH

SANDWICHES

Serves 2

250g fresh swordfish fillets thinly sliced

112 tablespoons extra virgin olive oil

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

12 teaspoon paprika

Salt and freshly ground black pepper, to taste

1 large piece of focaccia

2 tablespoons mayonnaise

4 tomato slices

12 tablespoon drained capers

6 baby English spinach leaves

1.Preheat Sandwich Press for 10 minutes.

2.Brush fish fillets with half the olive oil. Coat fillets with combined herbs, paprika and seasonings.

3.Heat remaining oil in a frypan. 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 focaccias until golden, crisp, and heated through, approximately 5 minutes.

PRAWN AND WATERCRESS SANDWICHES

Serves 2

4 slices wholegrain bread

70g cream cheese, softened

60g herb & garlic butter

75g watercress

400g medium cooked king prawns, peeled

&de-veined

1.Preheat Sandwich Press for 10 minutes.

2.Spread bread with combined cream cheese and garlic butter. Fill with watercress and prawns to make 2 sandwiches.

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

ITALIAN FONTINA TOAST

Serves 2

8 slices white bread

100g Italian fontina cheese, sliced

100g marinated roasted red capsicums

100g sliced marinated mushrooms Freshly ground black pepper, to taste

1.Preheat Sandwich Press for 10 minutes.

2.Fill bread with layers of cheese, capsicum and mushrooms season with pepper make into 2 sandwiches.

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

Focaccias may need to be

Fontina cheese may be

cut in half to fit into

substituted with Parmesan

Sandwich Press.

or Romano cheese.

16

17

DESSERT STYLE SANDWICHES

TOASTED CHOCOLATE PANINI

Serves 2

80g cream cheese, softened

4 slices textured Country style bread

250g bittersweet chocolate, coarsely grated Vanilla ice-cream

1.Preheat Sandwich 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.

CRISPY BRIOCHE WITH BERRIES AND ICE-CREAM

Serves 2

12 punnet strawberries, hulled

12 punnet blueberries

12 punnet raspberries

14 cup port

1 loaf brioche Vanilla ice-creamIcing sugar, sifted

1.Preheat Sandwich 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 icing sugar.

DESSERT STYLE SANDWICHES cont’d

CRISP BERRY AND MASCARPONE SANDWICHES

Serves 2

4 slices Country styled bread

100g Mascarpone cheese

12 punnet strawberries, hulled and sliced

12 punnet raspberries

1 tablespoons honey

1.Preheat Sandwich 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.

SWEET FIG FOCACCIA

Serves 2

2 small plain rounds of focaccia

80g fresh ricotta cheese

3 fresh figs, thinly sliced

6 small fresh mint leaves

1 tablespoon caster sugar

1.Preheat Sandwich Press for 10 minutes.

2.Cut focaccias in half to form a sandwich. Spread with ricotta cheese. Fill with figs, mint leaves and sprinkling of caster sugar.

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

SWEET NECTARINE SANDWICH

Serve 2

40g unsalted butter, softened

4 slices soy and linseed grain bread

2 nectarines, peeled and sliced

1 teaspoon ground cinnamon

2 tablespoons caster sugar

1.Preheat Sandwich 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