Breville 800GR User Manual

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page A

TM

Model 800GR

Issue 1/04

Breville Customer Service Centre

Australian Customers

New Zealand Customers

Mail:

Breville Customer

Mail:

Breville Customer

 

Service Centre

 

Service Centre

 

Locked Bag 2000

 

Private Bag 94411

 

Botany

 

Greenmount

 

NSW 2019

 

AUCKLAND

 

AUSTRALIA

 

NEW ZEALAND

Phone:

Customer Service:

Phone:

Customer Service:

 

1300 139 798

 

09 271 3980

Fax

(02) 9384 9601

Fax

0800 288 513

Email

Customer Service

Email

Customer Service

 

askus@breville.com.au

 

askus@breville.com.au

w w w. b r e v i l l e . c o m . a u

Breville is a registered trademark of Breville Pty Ltd. A.B.N. 98 000 092 928 Head Office Building 2, Port Air Industrial Estate,

1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand

Private Bag 94411, Greenmount, Auckland Tel 09 271 3980

Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

PROFESSIONAL

G R I L L

TM

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 2

CONTENTS

PROFESSIONAL

G R I L L

4Introduction

5About your Breville Professional Grill

6Breville recommends safety first

7Know your Breville Professional Grill

9Operating your Breville Professional Grill

9To use as an open grill

10To use as a closed grill

11To use as a sandwich press

12Adjustable grilling height control

13Variable Temperature Control

15 Grilling guide

17Care and cleaning

18Storage

19Recipes

3

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 4

Congratulations

on the purchase of your new Breville 800 Class Professional Grill

Inspired by the belief that healthy, low-fat meals can taste great, your Breville 800 Professional Grill is designed with innovative features and heavy-duty components; ensuring powerful performance and

healthy, tasty meals and snacks.

In developing this booklet our goal was to

provide you with the essential point from which you can start exploring the practical and everyday ways to make the best use of your 800GR. As part of the 800 Class product range, the 800GR represents easy cooking of nutritious meals.

We would just like to say thank you, and…

enjoy.

5

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 6

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 precaution:

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE 800 CLASS ™ PROFESSIONAL GRILL

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

Remove any promotional stickers or labels before using the Professional Grill for the first time.

Do not place the Professional Grill near the edge of a bench or table during operation. Ensure the surface is level, clean and free of water, etc.

Do not place the Professional Grill on or near a hot gas or electric burner, or where it could touch a heated oven. Use the Professional Grill well away from walls.

Provide adequate space above and on all sides for air circulation around the Professional Grill.

Do not place the Professional Grill on any surface that may be affected by heat. The use of a heat resistant mat is recommended on these surfaces.

Always ensure the Professional Grill is properly assembled before use.

Do not touch hot surfaces. Use the handle to lift and open the top plate. Take care when using the Adjustable Grilling Height Control.

Do not leave the Professional Grill unattended when in use.

Do not place anything on top of the Professional Grill when the lid is closed, when in use and when stored.

Always switch the Professional Grill off, then switch off at the power outlet, then unplug and allow to cool, if appliance is not in use, before cleaning, before attempting to move the appliance, disassembling, assembling and when storing the appliance.

Keep the exterior housing and the non-stick cooking plates clean. Follow the cleaning instructions provided in this book.

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES.

Fully unwind the cord before use.

To protect against electric shock, do not immerse cord, plug or appliance in water or any other liquid.

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

CAUTION: FULLY UNWIND THE CORD FROM THE CORD STORAGE FACILITY BEFORE USE.

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.

It is recommended to inspect the appliance regularly. Do not use the appliance if power supply cord, plug or appliance becomes damaged in any way. 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 anything 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.

6BREVILLE RECOMMENDS SAFETY FIRST

KNOW YOUR BREVILLE 800 CLASS™ PROFESSIONAL GRILL

Quantanium non-stick scratch resistant surface

Grill Lock dial

Stylish stainless steel design

Non-stick ribbed top plate

Non-stick flat bottom

cooking plate

Removable drip tray

2400 watts of power

Cord storage

Unique floating hinged top plate

Patented adjustable

Grilling Height

Control feature

Levelling handle

Variable temperature control dial

15 minute timer dial

Base plate tilt dial

Red heating light

On/Off switch

KNOW YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

7

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 8

Operating

OPERATING YOUR BREVILLE 800 CLASS™ PROFESSIONAL GRILL

FIG 1

Remove any promotional materials and packaging materials before use. Check that the cooking plates are clean and free of dust.

If necessary, wipe over with a damp cloth.

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

FIG 2

TO USE AS AN OPEN GRILL

1.Insert the plug into a 230/240v power outlet and switch the power ON. Switch the on/off button to ‘ON’. The red heating light will illuminate.

2.Ensure the Removable Drip Tray is correctly inserted and positioned back into the appliance (see Fig 1).

3.Ensure the top plate is in the closed position for more efficient preheating.

4.Turn the Base Plate Tilt Dial to the Flat position.

FIG 3

5.Turn the Variable Temperature Control Dial to ‘Sear’ for fast preheating.

6.Allow the Professional Grill to preheat until the red heating light goes out.

7.The Grill must be closed to release the lock. Turn the Grill Lock Dial on the side of the grill to horizontal position (see Fig 2) and use the handle to pull the top plate into the open position (see Fig 3).

NOTE: It is important that the base plate is in the flat position when using as an open grill.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

9

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 10

FIG 3

NOTE: Grill Lock will automatically reset when returned to the ‘closed’ position.

8.Place meat or foods to be cooked on either or both of the cooking plates. Refer to Grilling recipes or guide for cooking times.

9.When the food is cooked, remove using a plastic spatula.

NOTE: Use the 15 minute Timer Dial to select a pre-heating or cooking time between 1 – 15 minutes.

The Dial will need to be rotated clockwise completely before selecting the desired time. When the selected time has elapsed, a bell will ring once. The grill will not turn off, it will remain heating.

10 OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

TO USE AS A CLOSED GRILL

1.Insert the plug into a 230/240v power outlet and switch the power ON. Switch the on/off button to ‘ON’. The red heating light will illuminate.

2.Ensure the Removable Drip Tray is correctly inserted and positioned back into the appliance (see Fig 3).

3.Ensure the top plate is in the closed position for more efficient preheating.

4.Turn the Base Plate Tilt Dial to the Angle or Flat position.

5.Turn the Variable Temperature Control dial to ‘Sear’ for fast preheating.

6.Allow the Professional Grill to preheat until the red heating light goes out.

7.Use the handle to pull the top plate into the 90˚ position

8.Place meat or foods to be cooked on the base cooking plate. Refer to Grilling recipes or guide for cooking times.

Note: The Professional Grill can be used to cook foods in the open or closed position.

9.Use the handle to close the top plate. The top plate has a floating hinge system that is designed to press down evenly on the food. The Grilling Height Control on the right hand side of the top plate is used to adjust for the thickness of the food. The levelling handle on the right hand side of the top of the grill may be used to even out the top plate (see Fig 4). The top plate must be fully lowered to achieve grill marks onto the food.

FIG 4

10.When the food is cooked, use the handle to open the top plate. Remove the food using a plastic spatula.

Note: The red heating light will cycle on and off during the cooking process indicating that the correct temperature is being maintained.

TO USE AS A SANDWICH PRESS

1.Insert the plug into a 230/240v power outlet and switch the power on. Switch the on/off button to ‘ON’. The red heating light will illuminate.

2.Ensure the Removable Drip Tray is correctly inserted and positioned back into the appliance.

3.Ensure the top plate is in the closed position for more efficient preheating.

4.Turn the Base Plate Tilt Dial to the Flat position.

5.Turn the Variable Temperature Dial to the ‘Sandwich’ position.

6.Allow the Professional Grill to preheat until the red heating light goes out.

7.During this time, prepare the sandwich and place it onto the base plate. Always place sandwiches towards the rear of the base plate.

8.Use the handle to close the top plate. The top plate has a floating hinge system that is designed to press down evenly on the sandwich. The Grilling Height Control on

CAUTION: FULLY UNWIND THE CORD FROM THE CORD STORAGE FACILITY BEFORE USE.

the right hand side of the top plate is used to adjust for the thickness of the sandwich.

The levelling handle on the right hand side of the top of the grill may be used to even out the top plate.

Note: Always allow the Professional Grill to preheat until the red heating light goes out.

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

10.When the sandwich is cooked, use the handle to open the top plate. Remove the sandwich using a plastic spatula. Never use metal tongs or a knife as these can cause damage to the non-stick coating of the cooking plates.

Note: The red heating light will cycle on and off during the toasting process indicating that the correct temperature is being maintained.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

11

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 12

USING THE ADJUSTABLE GRILLING HEIGHT CONTROL FEATURE.

Your Professional Grill features an Adjustable Grilling Height Control feature which allows you to fix the top plate to a range of positions above the base plate.

This allows your Professional Grill to be used as an open toaster, ideal for toasting open sandwich style ‘melts’. It can also be used to grill delicate ingredients such as fish and hamburger buns without squashing.

1.Allow the Professional Grill to preheat until the red heating light goes out.

2.Place the food to be grilled on the base plate.

3.Move the Adjustable Grill Control clip on the right hand side of the Professional Grill to the desired height (see Fig 5).

4.Slowly lower the top plate, using the levelling handle on the top right-hand side of the plate, until it rests in the appropriate position above the food (see Fig 6).

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

12 OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

FIG 5

FIG 6

Note: The Adjustable Grill Height Control can be moved to accommodate thick or thin foods by sliding the clip forwards or backwards along the arm.

BASE PLATE TILT DIAL

1.To place the base plate into the sloped position, simply turn the Base Plate Tilt Dial anti-clockwise until the dial reaches the ‘angle’ position. This position is suitable for achieving the maximum fat drainage when using the Professional Grill as a closed grill.

2.To place the base plate into the flat position, turn the Base Plate Tilt Dial clockwise until the dial reaches the ‘flat’ position. This position is ideal for cooking sausages, pancakes, eggs, etc when a flat plate is required so that the foods do not run or slide off the grill. It is important to use the flat

position when using the Professional Grill as an open grill.

VARIABLE TEMPERATURE CONTROL DIAL

The Breville Professional Grill features a Variable Temperature Control dial which allows a variety of foods to be cooked. Just select a temperature suited to the foods which are being cooked.

With the dial set on Sear the temperature is correctly suited to grill meats or other foods.

With the dial set on Sandwich the temperature is correctly suited to toasting sandwiches.

15 MINUTE TIMER DIAL

The Breville Professional Grill features a 15 minute timer which allows you to monitor the time elapsed during preheating or cooking. To set the timer, simply turn the dial clockwise completely to the ‘15’ position and then anticlockwise to select the desired minutes. The timer will ring once when the desired time has elapsed. The grill will not turn off, it will remain heating.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

13

BR6096 800GR Grill Book 19/8/04 4:53 PM

HINTS FOR BEST GRILLING RESULTS

MEAT

For best grilling results use meat cuts which are thick enough to touch the top and base plate when the Professional Grill is closed.

RECOMMENDED CUTS

Beef

Sirloin (New York), Rump, Rib Eye

 

(Scotch Fillet), Fillet.

Lamb

Trim Lamb Leg Steaks, Fillet, Eye of

 

Loin, Cutlets and Diced Lamb.

Pork

Butterfly Loin Steaks, Spare Ribs, Leg

 

Steaks, Fillets, Diced Pork.

Tougher cuts such as beef blade, topside steak, lamb forequarter or neck chops can be used. To tenderise these cuts marinate them for a few hours or overnight in a marinade with wine or vinegar to help break down the connective tissue.

It is not recommended to cook items with thick bones such as T-bone steaks.

Do not salt meat before cooking. Salt will draw out the juices toughening the meat.

If using a marinade recipe or pre-marinated meats from your meat retailer, drain excess

Page 14

marinade off and dab with kitchen paper before placing on the Professional Grill. Some marinades contain high sugar levels which can scorch on the grill plate when cooked.

Do not over cook meat, some meats are better served pink and juicy.

Do not pierce meat with a fork or cut meat while cooking. This will let the juices escape, resulting in a tougher, dry steak. Use tongs instead.

When removing fish pieces, use a flat heat resistant plastic spatula to support the food.

Parboiling sausages can alleviate the need to pierce sausages before cooking.

14 OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

GRILLING GUIDE

Contact Grilling is a healthy and efficient way to

 

cook. The cooking times are approximate due to

NOTE: These times relate to when the

variances in ingredient thickness.

grill is in the closed and on the

contact position.

INGREDIENT AND TYPE

COOKING TIME

 

 

 

 

 

Beef

 

 

 

 

sirloin steak

3

minutes for medium rare

 

 

5-6 minutes for well done

minute steak

1-2 minutes

hamburger patties

4-6

minutes

 

 

 

 

 

Pork

 

 

 

 

fillet

4-6

minutes

loin steaks

 

 

 

 

 

 

 

 

Lamb

 

 

 

 

loin

3

minutes

cutlets

4

minutes

leg steaks

4

minutes

 

 

 

 

Sausages

 

 

 

thin

3-4

minutes

thick

6-7

minutes

 

 

 

 

 

 

INGREDIENT AND TYPE

COOKING TIME

 

Chicken

 

 

 

breast fillet

6 minutes or until cooked through

 

thigh fillet

4-5

minutes or until

 

 

 

cooked through

 

 

 

 

 

Sandwich or Foccacia

3-5

minutes or until golden brown

 

 

 

 

Vegetables sliced 12"; 1.25 cm thick

 

 

eggplant

3-5

minutes

zucchini

sweet potato

Seafood

fish fillet

2-4

minutes

fish cutlets

3-5

minutes

octopus (cleaned)

3

minutes

shrimp

2

minutes

scallops

1 minute

GRILLING GUIDE 15

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 16

CARE AND CLEANING

Before cleaning, switch the grill off at the on/off button, switch off at the power outlet and unplug. Allow your Professional Grill to cool before cleaning. The appliance is easier to clean when slightly warm.

Always clean your Professional Grill after each use to prevent a build up of baked-on foods.

Wipe cooking plates with a soft cloth to remove food residue. For baked on food residue squeeze some warm water mixed with detergent over the food residue then clean with a non abrasive plastic scouring pad.

NOTE! The cooking plates are coated with a non-stick surface, do not use abrasives.

Do not use spray-on non-stick coatings as this will affect the performance of the non-stick surface on the cooking plates.

CLEANING THE DRIP TRAY

Remove and empty the Drip Tray after each use and wash the tray in warm, soapy water. Avoid the use of scouring pads or harsh detergents as they may damage the surface.

Rinse and dry thoroughly with a clean, soft cloth and replace.

QUANTANIUM SCRATCH RESISTANT COATING

Your Professional Grill features a special scratch resistant non-stick coating that makes it safe to use metal utensils when cooking.

Regardless of this fact, Breville recommends that care is taken with the non-stick coating particularly when using metal utensils.

Do not use sharp objects or cut food inside the Professional Grill. Breville will not be liable for damage to the non-stick coating where metal utensils have been misused.

Cooking on a non-stick surface minimises the need for oil, food does not stick and cleaning is easier.

Any discolouration that may occur will only detract from the appearance of Professional Grill and will not affect the cooking performance.

When cleaning the non-stick coating, do not use metal (or other abrasive) scourers. Wash in hot soapy water. Remove stubborn residue with a non abrasive plastic scouring pad or nylon washing brush.

 

Cleaning

 

 

 

 

WARNING: DO NOT IMMERSE ANY PART OF THE BREVILLE PROFESSIONAL GRILL IN WATER OR

 

 

 

 

 

 

 

ANY OTHER LIQUID.

 

 

 

 

 

 

 

 

 

 

16 DISASSEMBLING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

 

 

CARE AND CLEANING

17

 

 

 

 

 

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 18

STORAGE

To store your Professional Grill:

1.Switch off the appliance at the on/off button, switch off at the power outlet and unplug.

2.Allow the Professional Grill to fully cool.

3.Slide the storage clip towards the front handle to the LOCK position so that the top and bottom cooking plates are locked together.

4.Slide the removable drip tray into place.

5.Wrap the cord in the cord storage area below the appliance.

6.Store on a flat, dry, level surface.

NOTE! For added convenience the Professional Grill may be stored standing up in a vertical position.

18 CARE AND CLEANING

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 19

Recipes

RECIPES 20

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 21

AUSSIE BURGER

Serves 4

500g minced beef

1 cup fresh bread crumbs

1 small onion, peeled and finely chopped

1 teaspoon minced garlic

1 tablespoon chopped parsley

1 egg, lightly beaten To cook and serve; 4 bacon rashers

4 hamburger buns or full grain rolls

1 250g tin beetroot slices, drained

2 roma tomatoes, thinly sliced Tomato sauce

4 cheddar cheese slices

14 iceberg lettuce heart, shredded

Preheat Professional Grill until the Heating light turns off.

1.Combine all ingredients in a large mixing bowl and mix thoroughly. Form mince into 4 patties. Set aside.

2.Place patties on grill and allow the top plate to rest on the patties. Adjust the Grilling Height Control to the thickness of the patties. Cook for 4-5 minutes or to your required doneness.

3.Place bacon on grill cook for 2 minutes. Lightly spread buns with butter or margarine.

4.Place a pattie on each bun and top with bacon, beetroot, tomato, tomato sauce and cheese. Add lettuce to burgers and place reserved roll halves on top.

Serve immediately.

TERIYAKI CHICKEN FILLETS

Serves 4

1 tablespoon mirin

2 tablespoons soy sauce

2 teaspoons caster sugar

2 teaspoons cooking sake

2 chicken breast fillets, halved lengthways To serve;

Lemon wedges Steamed rice

Salad of green leaves

Preheat Professional Grill until the Heating light turns off.

1.Combine mirin, soy sauce, sugar and sake. Place chicken in a stainless steel baking dish and pour prepared marinade over. Allow to stand for 30 minutes before cooking.

2.Place chicken on grill and allow top plate to gently rest on chicken.

3.Cook for 4-5 minutes until chicken is cooked through.

4.Remove and allow to rest for 5 minutes before serving on a bed of steamed rice. Garnish with lemon wedges and accompany with a salad of green leaves.

21 RECIPES

OREGANO LAMB KEBABS

Serves 4

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon chopped garlic

1 tablespoon dried oregano leaves

500g lamb loin, cut into 3 cm cubes freshly ground black pepper Wooden skewers, soaked in water To serve;

Salad leaves Black olives

Crumbled fetta cheese

Preheat Professional Grill until the Heating light turns off.

1.Combine oil with lemon juice and garlic in a large mixing bowl. Add lamb and allow to marinate for 30 minutes before threading onto 4 kebab skewers.

2.Season each kebab generously with pepper and place on grill.

3.Allow the top plate to rest lightly on lamb. Cook for 4-5 minutes.

4.Serve with crusty bread and a Greek salad of salad leaves, black olives and crumbled feta cheese.

BABY OCTOPUS WITH CHILLI AND GARLIC

Serves 4

750g baby octopus, cleaned

2 tablespoons olive oil

2 tablespoon Thai style sweet chilli sauce juice and zest of 1 lime

1 teaspoon minced garlic To garnish;

Lime wedges Coriander sprigs To serve;

Lightly steamed vermicelli noodles

Preheat Professional Grill until the Heating light turns off.

1.In a large mixing bowl combine octopus with oil, chilli sauce, lime zest, juice and garlic. Toss well to combine and season with pepper.

2.Place octopus on pre-heated grill and lower press. Allow to cook for 3 minutes.

3.Remove from grill and serve on top of vermicelli noodles, garnish with lime and coriander.

MARINATED NEW YORK CUT STEAK

Serves 4

1 cup red wine

2 tablespoons olive oil

1 tablespoon Dijon style mustard

1 teaspoon minced garlic

4 New York cut steaks To serve;

Creamy mashed potato Crisp green salad

Preheat Professional Grill until the Heating light turns off.

1.Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place steaks in a shallow dish, pour over marinade.

2.Allow to marinate at room temperature for 30 minutes to 1 hour.

3.Remove steaks from marinade and place on grill. Cook for 3 minutes for medium rare.

4.Serve with creamy mashed potato and a crisp salad.

RECIPES 22

CHILLI BEEF SALAD WITH CASHEWS

Serves 4

500g rump or sirloin steak

3 mild red chillies, chopped

2 tablespoons soy sauce

1 teaspoon crushed ginger 1/2 teaspoon crushed garlic Salad greens

To serve;

1/2 cup chopped cashew nuts soy sauce

Preheat Professional Grill until the Heating light turns off.

1.Slice steak into thin strips and combine with chill, soy, ginger and garlic. Allow to marinate for 20 minutes.

2.Place salad greens in individual serving bowls.

3.Turn the Base Plate Tilt Dial to flat, open the grill and cook beef on flat plate for 1-2 minutes each side.

4.Place on top of greens and sprinkle with

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GRILLED CHICKEN WITH LEMON THYME

Serves 4

4 chicken breast fillets

2 teaspoons olive oil

2 teaspoons crushed garlic

2 tablespoons lemon thyme leaves

1 teaspoon grated lemon rind

2 tablespoons lemon juice cracked black pepper

To Serve; lemon wedges

crisp green salad

Preheat Professional Grill until the Heating light turns off.

1.Place chicken breasts in large flat dish. Combine oil, garlic, lemon thyme, lemon rind and juice and pepper and mix well. Pour over chicken breasts. Allow to marinate for 15 minutes.

2 Turn the Base Plate Tilt Dial to flat, open the grill, place chicken on ribbed grill and cook for 3 minutes each side or until cooked to your liking Slice breasts diagonally, serve with lemon wedges and a green salad.

LEMON AND SOY MARINATED SALMON

Serves 4 as an entree

300g piece salmon fillet, skin removed

2 tablespoons soy sauce

1 teaspoon wasabi paste

2 tablespoons lemon juice

2 teaspoons sesame oil To serve;

Pickled ginger Sautéed spinach

Preheat Professional Grill until the Heating light turns off.

1.Cut salmon into 1cm thick slices. Combine soy, wasabi, lemon juice and sesame oil. Pour over salmon and allow to marinate for 20 minutes.

2.Turn the Base Plate Tilt Dial to flat, open the grill, place salmon on flat plate for 20-30 seconds each side or until seared. Serve salmon with spinach and ginger

HOT GINGERED PRAWNS

Serves 4

1 kg green king prawns, peeled with tails intact

1 teaspoon crushed garlic 1/4 cup soy sauce

1/4 cup dry white wine

1 tablespoon finely shredded ginger

350 ml Thai sweet chilli sauce Wooden skewers, soaked in water To serve;

Steamed jasmine rice Sautéed chinese broccoli

Preheat Professional Grill until the Heating light turns off.

1.Thread prawns onto soaked wooden skewers approx 4 per skewer.

2.Combine remaining ingredients and mix well, pour over prawn skewers. Place skewers on pre-heated grill and lower top plate, cook for 1 minute or until pink and tender. Serve with steamed rice and broccoli.

25 RECIPES

BAGEL WITH SMOKED SALMON AND CAPERS

Serves 4

4 bagels – split

4 tablespoons cream cheese

8 slices smoked salmon

6 shallots, peeled and sliced finely lengthwise

1 tablespoon capers, drained and chopped

1 lemon

freshly ground black pepper

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Spread base of bagels with cream cheese. Lay salmon slices over, divide shallots between the 4 bagels, sprinkle over capers and squeeze with lemon juice. Season with pepper and place top on bagel.

2.Place in pre-heated grill and allow top plate to gently rest on bagels using the adjustable height control.

3.Allow to toast for 1 12 minutes or until required doneness. Remove from press and serve immediately.

BAGEL WITH SMOKED TURKEY, CRANBERRY AND CAMEMBERT CHEESE

Serves 4

4 bagels – split butter or margarine

4 slices smoked turkey breast – cut in half

3 tablespoons cranberry sauce

1 cup snow pea sprouts

1 small camembert cheese, cut into fine slices

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Lightly spread bagels with butter or margarine. Arrange half the turkey slices in bagels. Spread the cranberry sauce. Top with snow pea sprouts, then camembert slices and finally remaining turkey.

2.Place in pre-heated grill and allow top plate to gently rest on bagels using the adjustable height control.

3.Allow to toast for 112 minutes or until required doneness. Remove from press and serve immediately.

LEG HAM AND SEEDED MUSTARD ON WHOLE GRAIN BREAD

Serves 4

8 slices ‘large’ size wholegrain pre-sliced bread butter or margarine

4 slices leg ham

3 tablespoons seeded mustard

1 avocado, peeled and sliced thinly and squeezed with lemon juice

1 vine-ripened tomato, sliced

6-8 inner leaves of cos lettuce, roughly torn

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Lightly spread bread with butter or margarine. Place ham on half the bread and spread with mustard. Lay avocado slices over, then tomato and finally lettuce leaves.

2.Top with remaining bread slices and place in grill, allow press to gently rest on bread, cook until golden brown.

3.Remove from press. Cut each sandwich in half and serve immediately.

RECIPES 26

BR6096 800GR Grill Book 19/8/04 4:53 PM

SMOKED CHICKEN WITH BASIL AND

FRESH MANGO

Serves 4

8 slices ‘large’ wholegrain pre-sliced bread butter or margarine

250g sliced smoked chicken – smoked chickens are available from better delis and supermarkets

– char-grilled rotisserie chicken can be substituted

1 medium size ripe mango, peeled and sliced

3-4 tablespoons whole egg mayonnaise

1 1/2 cup basil leaves roughly torn freshly ground black pepper

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Lightly spread bread with butter or margarine. Arrange chicken on half the bread, then place mango slices over chicken. Spoon mayonnaise over the mango and scatter with basil leaves. Season with pepper.

2.Top with remaining bread and place sandwiches in pre-heated grill. Allow grill to gently rest on bread, cook until golden brown.

3.Remove from grill. Cut each sandwich in half and serve immediately.

Page 27

LAVOSH ROLL WITH PRAWNS, LIME AND MAYONNAISE

Serves 4

4 slices lavosh bread

6 tablespoons mayonnaise

500g medium sized king prawns, shelled, deveined and roughly chopped

1 punnet alfalfa sprouts

6-8 inner leaves of cos lettuce, cut into strips juice of 1 lime

freshly ground black pepper

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Place lavosh bread flat on work surface. Spread with mayonnaise (then keeping all ingredients on one end of bread) divide prawns between lavosh and top with sprouts and lettuce. Squeeze with lime juice and season with pepper.

2.Rolls lavosh firmly, but not too tightly. Place in pre-heated grill and allow top plate to rest gently on bread.

3.Allow to cook until lavosh is a light golden brown.

4.Remove from grill and cut in half, wrap each half in a paper napkin and serve immediately.

27 RECIPES

ROAST CHICKEN ROLL WITH SEMI-DRIED TOMATOES AND ROCKET

Serves 4

4 slices pita bread

6 tablespoons mayonnaise

250g sliced or chopped char-grill rotisserie chicken

1 cup semi-dried tomatoes, roughly chopped

1 bunch rocket leaves, roughly torn freshly ground black pepper and sea salt

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Place pita bread flat on work surface. Spread with mayonnaise (then keeping all ingredients on one end of bread) divide chicken between pita and top with tomatoes and rocket.

2.Season generously and then roll pita firmly but not too tightly. Place in pre-heated grill and allow top plate to rest gently on bread

3.Allow to cook until pita is a light golden brown.

4.Remove from grill and serve immediately as is or cut each pita in half and wrap in a paper napkin to serve.

PASTRAMI ON TURKISH WITH MUSTARD MAYONNAISE

Serves 6

1 Turkish bread cut into 6 equal sections butter or margarine

18 slices pastrami

6 tablespoons mustard mayonnaise

2 vine-ripened tomatoes, sliced

2 cups baby spinach leaves

12 slices Swiss style cheese freshly ground black pepper

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Cut each section of Turkish bread through the centre and set aside top pieces. Lightly spread Turkish bread with butter or margarine. Divide the pastrami between the Turkish bread. Spread pastrami with mustard mayonnaise.

2.Arrange tomato slices over and then baby spinach leaves. Place cheese over each Turkish bread and then top with reserved bread slices.

3.Place Turkish bread in pre-heated grill and allow grill to gently rest on bread

4.Allow to cook until Turkish bread is lightly browned and cheese has melted slightly.

TURKISH BREAD WITH SALAMI, BOCCONCINI AND PESTO

Serves 6

1 Turkish bread cut into 6 equal sections butter or margarine

18 slices Italian or Spanish salami

6 bocconcinni, sliced

1 punnet cherry tomatoes cut in half

1 cup pesto – available from better delis and supermarkets

Preheat Professional Grill on Sandwich setting until the Heating light turns off.

1.Cut each section of Turkish bread through the centre and set aside top pieces. Lightly spread Turkish bread with butter or margarine. Divide the salami between the Turkish bread. Arrange bocconcinni over and then cherry tomatoes.

2.Spoon pesto over and top with reserved bread slices.

3.Place in pre-heated grill and allow press to gently rest on bread.

4.Allow to cook until Turkish bread is lightly browned.

RECIPES 28

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 29

 

 

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 31

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