Breville BEF460GRY Instruction Handbook

the Thermal Pro

Instruction Book - BEF460

™

Non-stick

Contents

2 Breville Recommends Safety First
5 Components
6 Functions
7 Care & Cleaning
9 Hints & Tips

BREVILLE
RECOMMENDS
SAFETY FIRST

At Breville we 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.

IMPORTANT
SAFEGUARDS

READ ALL INSTRUCTIONS
BEFORE USE AND SAVE
FOR FUTURE REFERENCE

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

• Remove any promotional
stickers before using the frypan
for the first time.

• Do not place the frypan on
or near a hot gas or electric
burner, or where it could touch
a heated oven. Place frypan at
least 20cm away from walls
and curtains.

• Do not use on metal surfaces,
for example, a sink drain board.

• Always insert Temperature
Control Probe into probe
socket and ensure is fully
inserted, before inserting power
plug into power outlet and
switching on appliance. Ensure
the probe socket is completely
dry before inserting the
Temperature Control Probe.

• Ensure the cord is not touching
the hot pan.

2

• To protect against electric
shock, do not immerse cord or
Temperature Control Probe in
water or any other liquid.

• Ensure the Temperature
Control Probe has cooled
before removing from the
appliance.

• Always remove Temperature
Control Probe before cleaning
the appliance.

• Only the Temperature Control
Probe included with the frypan
must be used.

• If using plastic utensils, do not
leave in frypan when hot.

• Never immerse cord and/
or heat probe in water or any
other liquid.

• Do not place hot glass lid
under cold water.

• Extreme caution must be used
when the appliance contains
hot oil or other liquid. Do not
move the appliance during
cooking. Allow the frypan to
cool before removing oil or
other liquid.

• Do not touch hot surfaces.

• Do not leave the appliance
unattended when in use.

• Always turn the Temperature
Control Probe to the
MINIMUM position, then
switch off at the power outlet
and allow probe to cool, then
remove probe and unplug,
if appliance is to be left
unattended, if not in use and
before cleaning.

• Keep the appliance clean.
Follow the cleaning
instructions provided in
this book.

• Always use the appliance on a
dry, level surface.

IMPORTANT
SAFEGUARDS
FOR ALL
ELECTRICAL
APPLIANCES

• Unwind the cord before use.

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

3

• This appliance is not
intended for use by persons
(including children) with
reduced physical, sensory
or mental capabilities, or
lack of experience and
knowledge, unless they have
been given supervision or
instruction concerning use
of the appliance by a person
responsible for their safety.

• Children should be supervised
to ensure that they do not play
with the appliance.

• The appliance is not intended
to be operated by means of an
external timer or a separate
remote-control system.

• It is recommended to inspect
the appliance regularly. Do
not use the appliance if power
supply cord, plug, probe 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 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.

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

• Always switch appliance
off, then switch off at the
power outlet, then unplug the
appliance when not in use,
before attempting to move
appliance and before cleaning.

SAVE THESE
INSTRUCTIONS

4

Components

A C D

K

J

B

FE

G

IH

A. Large 39(L) x 31(W) x 7.8(H)cm banquet

shaped frypan

Dishwasher safe.

B. Steam vent hole

Suitable size for insertion of meat probe.

C. Toughened glass high domed lid

Dishwasher safe.

D. Cast stainless steel handles
E. Cast-in butterfly element

2400 watts of power, provides even
distribution of heat over the entire
cooking surface.

F. Premium non-stick cooking surface

For Easy Cleaning.
G. Non-slip feet
H. Pan tilt lever
I. Precise variable temperature control

With 6 heat settings including SEAR.

J. Trivet

For steaming and roasting.

K. Pouring Spout

5

Functions

BEFORE FIRST USE

Remove any promotional materials and
packaging materials before use. Wash your
frypan and lid in hot soapy water. Rinse and
dry thoroughly.

Do not immerse the cord, plug and/or
Temperature Control Probe in water or any
other liquid.

1. Insert the Temperature Control Probe into
the probe socket on the appliance. Plug into
a 230/240V power outlet and switch ‘On’.
Always insert the probe into the appliance
first, then insert plug into power outlet.

NOTE

Before inserting the Temperature Control
Probe into the probe socket, ensure the interior
of the socket is completely dry. To do this,
shake out excess water then wipe the interior of
the socket with a dry cloth.

2. Turn the dial on the Temperature Control
Probe clockwise to the desired setting.
The red heating light on the probe will
illuminate.

3. The red heating light will remain
illuminated until the frypan reaches the
desired temperature. Once the temperature
has been reached, the red light will cycle
‘On’ and ‘Off’ during cooking to maintain
the desired temperature.

4. When cooking is completed, turn the dial
anti clock-wise until the MINIMUM line is
aligned with the red heating light.

Cooking

Off

Switch off at the power outlet and unplug.

5. Leave the Temperature Control Probe
connected to the appliance until cool.

NOTE

This frypan must be used with the
Temperature Control Probe provided.

Do not use any other probe or connector.

6

RECOMMENDED HEAT CONTROL
PROBE SETTINGS

DIAL SETTING USES

WARM

SIMMER

SAUTE

PAN FRY

SEAR

Keeping food warm

•

Basting

•

Slow cooking e.g.

•

casseroles, curries and
soups

Cooking roasts

•

Browning nuts

•

Shallow frying

•

Pancakes and crepes

•

Rice and pasta

•

Sealing steaks and roasts

•

High Sear

•

Cakes and self saucing

•

puddings

Care & Cleaning

Do not leave plastic cooking utensils in contact
with the hot frypan surface while cooking.

Before cleaning, switch the frypan to the off
position and unplug from the power outlet.
Remove the Temperature Control Probe when
cooled from the probe socket of the appliance.

TEMPERATURE CONTROL PROBE

If cleaning is necessary, wipe the Temperature
Control Probe over with a slightly damp cloth.
Ensure it is completely dry before use.
Never immerse the Temperature Control
Probe, plug or cord in water or any other liquid.

NON-STICK COOKING SURFACE

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

Any discolouration that may occur on the
non-stick surface may detract from the
appearance of the frypan but will not affect the
cooking performance.

Do not use metal (or other abrasive) scourers
when cleaning the non-stick coating.
Wash with hot soapy water. Remove stubborn
spots with a soft plastic washing pad or nylon
washing brush. Rinse and dry thoroughly.

7

REMOVING DISCOLOURATION OF
THE NON-STICK SURFACE

1. Combine 2 tablespoons bicarbonate of
soda, ¼ cup household bleach, 1 cup water.

2. Pour into the frypan, place lid on with the
vent closed, and simmer for 5–10 minutes.

3. Clean in a well-ventilated area and avoid
breathing in the vapours. Wash as directed
before re-use. In some instances this may
not remove all the staining.

GLASS HIGH DOMED LID

Wash the lid in warm soapy water using a soft
sponge, rinse and dry thoroughly.

NOTE

Take care when the glass lid is hot. Do not
place hot lid under cold water or on cold
surfaces. This may cause the lid to break.

DISHWASHER SAFE

The lid and cooking pan are dishwasher safe
for easy cleaning. The recessed heating
element is completely sealed so it is safe to
immerse in water.

The frypan may also be washed in hot, soapy
water. Dry thoroughly.

STORAGE

Store the temperature control probe carefully.
Do not knock or drop it as this can damage

the probe. If damage is suspected, return the
temperature control probe to your nearest
Breville Service Centre for inspection.

TIPS

For convenient storage of the temperature
probe, line the frypan with 2 sheets of kitchen
paper and place the probe on the kitchen
paper. This will ensure the probe and plug
don’t scratch the surface.

NOTE

Before inserting the temperature control probe
into the frypan socket, ensure the interior of
the frypan socket is fully dry. To do this, shake
out excess water then wipe the interior of the
socket with a dry cloth.

8

Hints & Tips

STIR FRYING

Recommended temperature probe setting:
SEAR for vegetables, PAN FRY for sealing
meat.

• Preheat your frypan before adding any
ingredients, allowing the temperature light
to cycle “ON” and “OFF” several times.
This will allow the frypan to reach an even
higher temperature.

• Stir frying is a dry heat cooking method
and is best suited to tender cuts of meat.
Timing is a key factor when cooking them
as over cooking will give a tough, dry result.
Cooking times will depend on the size and
thickness of the cut, ie. the bigger the cut,
the more time is needed.

RECOMMENDED CUTS FOR STIR
FRYING

STIR FRY TIPS

• Stir fry strips in small batches (approx
400-500g) to prevent overloading pan
and allowing the meat to “stew” in its juice,
resulting in tougher meat.

• When adding meat strips to the frypan, the
meat should sizzle.

• Stir fry strips for 1-2 minutes per batch.
Any longer will toughen the meat.

• Remove each batch once cooked and allow
the frypan to reheat before stir frying the
next. By cooking in small batches, the heat
of the frypan remains constant, ensuring the
meat doesn’t stew and toughen.

• Drain off the marinades from meat strips
before stir frying to prevent stewing and
splatter.

• Stir fry vegetables with a little oil or
sprinkling of water until vivid in colour.

COOKING TIME INGREDIENTS

3 minutes Quartered onion, broccoli

flowerets, sliced carrot,
green beans

Beef

Lean beef strips prepared from topside, rump,
sirloin, rib eye, fillet.

Chicken

Lean chicken strips prepared from breast fillets,
tenderloins, thigh fillets.

Lamb

Lean lamb strips prepared from fillet, lamb leg
steaks, round or topside mini roasts, eye of loin.

Pork

Lean pork strips prepared from fillet or
medallion steaks.

Seafood

Whole peeled prawns, cleaned squid strips,
mussels and cracked crab.

2 minutes Snow peas, sliced capsicum,

sliced zucchini, sliced water
chestnuts, bamboo shoots

1 minute Chopped garlic, minced

chilli and ginger, sliced
green onions, bean sprouts

These brief cooking times will keep
vegetables crisp.

• Peanut oil is traditionally used for Asian
stir fry dishes. However, other oils such as
canola, rice bran oil and even light olive oils
may be used.

• Do not over fill the frypan. Always cook in
small batches and reheat at the end of stir
frying by returning the meat to the pan with
simmering sauce and vegetables.

• If using this method, remember to under
cook meat slightly so that reheating will not
spoil and toughen the finished dish.

• Serve stir fried foods immediately to retain
their crisp texture.

9

SHALLOW FRYING

Recommended temperature probe setting:
SAUTE-PAN FRY.

Used to crispen and cook foods in small
amount of oil. The foods may have already
been cooked.

• Use approximately 2 cups of oil, or
sufficient oil so that half the food is
submerged.

• Preheat the oil before adding food.
When using oil, never cover with the lid
during the heating or cooking as this will
cause condensation to drip into the oil and
result in splattering.

• Do not move the frypan during heating or
cooking.

• Wipe excess moisture from foods to avoid
splattering.

• Cook food in batches to ensure crispness.

• Drain cooked foods on kitchen paper to

absorb excess oil.

• Never leave your frypan unattended while
shallow frying.

• Allow oil to cool completely before
removing from the frypan.
Vegetable, canola or rice bran oil is
recommended for shallow frying.

PAN FRYING

Recommended temperature probe setting:
Searing meat: PAN FRY-SEAR
Medium heat: SAUTE-PAN FRY
Used for cooking meats, fish, seafood, eggs,

chicken or sausages.

• Preheat the frypan on setting

SAUTE-PAN FRY. When heated add oil to
prevent the food from sticking.

• Allow time for meat to sear on both sides

or eggs to begin to set. Then reduce to
SIMMER.

SAUTÉING

Recommended temperature setting:
SAUTE- PAN FRY. Used for sautéing onions,
garlic, spices, pastes, herbs, vegetables, meat
and seafood.

NOTE

If using oil to sauté, use PAN FRY setting.
If using butter, use SAUTE setting.

ROASTING

Recommended temperature probe setting:
Searing Roast: PAN FRY-SEAR
Cooking Roast: SIMMER

MEAT AND POULTRY

The frypan is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices.

The frypan’s dome lid allows for larger joints
of meat and poultry of up to about 1.5kg to be
cooked.

• Preheat the frypan on PAN FRY-SEAR.
Fattier joints of meat such as lamb require a
small amount of oil.

• Brown and seal the meat on all sides.

• Cover with lid.

• After browning, turn the dial down to

SIMMER and cook to desired doneness.

• Turn the meat over during the cooking time.

• Once the meat is cooked, set aside and

cover loosely with foil, whilst the gravy is
prepared from the pan juices.

• To make gravy: Drain excess oil from pan,
stir 1-2 tablespoons of plain flour into pan
residue, cook for 1-2 minutes. Reduce heat
to SIMMER and gradually add 1-2 cups
stock. Increase heat setting to SAUTE and
stir gravy continuously until it comes to the
boil. Reduce heat and simmer 3-4 minutes
until gravy thickens. Serve immediately
with sliced roast meat.

10

VEGETABLES

• Cut into even sized pieces.

• Add to the frypan 40-65 minutes

before serving.

• For crispier vegetables, remove the meat
and increase the heat for the last few
minutes before cooking.

ROASTING TIMES

The following times are for dishes that are well
done. Reduce times by 5 minutes for medium
and 10 minutes for rare.

COOKING TIME INGREDIENTS

Pork 30-40 minutes/500g after

browning

Lamb/Beef 30-40 minutes/500g after

browning

Chicken 30-35 minutes/500g after

browning

BASTING

Recommended temperature probe setting:
WARM-SIMMER

The Pan Tilt Lever makes basting easy by
allowing the juices to drain to one side of
the pan.

• Position the Pan Tilt Lever and allow the
juices to drain to the lower end of the
frypan.

• Spoon juices over the food as desired.

BOILING

Recommended temperature probe setting:
SAUTE-PAN FRY

Used for cooking rice, pasta and vegetables.

• Cooking times will vary with depending on
types of rice and pasta used.

• To cook pasta; always bring water to the boil
with the lid in position. Add a pinch of salt
and follow packet instructions.

• Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.

• Reduce to a lower setting if water boils too
quickly.

BAKING

Recommended temperature probe setting:
SEAR

The frypan can be used for baking cakes or
self-saucing puddings.

• Preheat the frypan on SEAR for 15 minutes
with the lid on. Place wire rack into the base
of the pan to elevate the cake away from the
base of the frypan.

• Place the cake onto the wire rack and cook
with the lid on.

11

SIMMERING

Recommended temperature control probe
setting: SIMMER

• Used for cooking casseroles, stews and
reducing and thickening sauces.

• Simmering food is to cook food in liquid
between a temperature range of
85°C–96°C.

• Bubbles should be small and just breaking
through the surface.

• For best simmering results, the frypan
should have a minimum of 3 litres of
combined food and liquid.

• Simmering can be achieved with and
without the lid on.

• Follow cooking instructions as per recipe.
The frying pan will cycle on and off in
short bursts.

• Food should be stirred occasionally to allow
food to be cooked evenly.

STEAMING

Recommended temperature control probe
setting: SIMMER-SAUTE

• Steaming is the healthiest of cooking
techniques. It retains the food’s texture,
flavour, vitamins and minerals which may
otherwise be lost in the cooking water.

• Steaming consists of cooking food by
setting it above a hot boiling liquid, and
letting the steam from the liquid literally
cook the food.

• When steaming always make sure that the
water never comes in contact with the food.

• Always line a plate or tray with baking
paper or cabbage leaves. This keeps the
food from sticking to the plate and coming
in contact with the water.

• Always fill the frypan with a minimum of
1–2 litres of water.

• Do not allow the frypan to boil dry

• Check water levels during cooking and refill

with boiling water to prevent frypan from
boiling dry.

• To steam; fill the frypan with cold water.
Set temperature probe to SEAR and place
wire rack into the base.

• Line a plate with baking paper or cabbage
leaves and place food on top. Position plate
or tray onto wire rack and cover with lid.

• Bring water to the boil and reduce to
SIMMER-SAUTE.

• Be careful when dealing with steam.
When lifting the lid, steam can scald
and burn.

12

Notes

13

Notes

14

Notes

15

Breville Customer Service Centre

Australian Customers

Mail: Locked Bag 2000

Botany NSW 1455
AUSTRALIA

Phone: [phone]

Fax: [phone]

Customer Service:

Email:

[e-mail]

New Zealand Customers

Mail: Private Bag 94411

Botany Manukau 2163
Auckland NEW ZEALAND

0800 273 845

Phone:

Fax: [phone]

Customer Service:

Email:

[e-mail]

Web: www.breville.co.nzWeb: www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

Copyright Breville Pty. Ltd. 2015.

BEF460 ANZ – A15