Breville The Thermal Pro Manuel utilisateur

www.breville.com

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

Copyright Breville Pty. Ltd. 2012.

Due to continued product improvement, the products illustrated/photographed

in this booklet may vary slightly from the actual product.

Model BEF450XL Issue - A12

USA

Mail: Breville USA

19400 S. Western Ave

Torrance CA

90501-1119

Phone: 1-866-273-8455

1-866-BREVILLE

Email:

askus@brevilleusa.com

Canada

Mail: Breville Canada

2555, Avenue de l’Aviation

Pointe-Claire (Montreal)

Quebec H9P 2Z2

Phone:

1-855-683-3535

Email:

askus@breville.ca

Breville Consumer Service Center

BEF450XL

the Thermal Pro

™

Instruction Book - Livret d’instructions

CONGRATULATIONS

on the purchase of your Breville product

*Registering is not a substitute for proof of purchase when submitting a Warranty Claim.

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Canadian Consumers: www.breville.ca

Register online for product support

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*

3

CONTENTS

4 Breville recommends safety ﬁrst

6 Know your Breville product

8 Operating your Breville product

11 Care & cleaning

14 Cooking techniques & tips

19 Recipes

4

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.

When using electrical appliances, basic

safety precautions should always be

followed, including the following:

READ ALL INSTRUCTIONS

BEFORE USE AND SAVE FOR

FUTURE REFERENCE

• Do not place skillet 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 skillet for the ﬁrst time.

• Do not place the skillet on or near a

hot gas or electric burner, or where it

could touch a heated oven. Place skillet

at least 8” 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.

• 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 skillet must be used.

• If using plastic utensils, do not leave

in skillet 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

moving the skillet containing hot oil,

or other hot liquid. Do not move the

appliance during cooking. Allow the

skillet to cool before removing oil or

other liquid.

• Do not touch hot surfaces. Use handles

or knobs.

• Do not leave the appliance unattended

when in use.

• Always turn the Temperature Control

Probe to the large dot, 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.

• 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.

IMPORTANT SAFEGUARDS

5

BREVILLE RECOMMENDS SAFETY FIRST

5

• The appliance is not intended to be

operated by means of an external timer

or a separate remote-control system.

• It is recommended to regularly inspect

the appliance. Do not use the appliance

if the power cord, power plug, or

appliance becomes damaged in anyway.

Immediately cease use and call Breville

Consumer Service for examination,

repair or adjustment.

• For any maintenance other than

cleaning, visit www.Breville.com or

call Breville Consumer Service.

• 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 unplug

the appliance when not in use, before

attempting to move appliance and

before cleaning.

• The use of accessory attachments

not recommended by Breville may

cause injuries.

• This appliance is not intended for

deep frying foods.

BREVILLE ASSIST™ PLUG

Your Breville appliance comes with a unique

Assist™ Plug, conveniently designed with

a ﬁnger hole in the power plug for easy

and safe removal from the wall outlet. For

safety reasons it is recommended you

plug your Breville appliance directly into

its own electrical outlet on a dedicated

circuit separate from other appliances. If

the electric circuit is overloaded with other

appliances, your appliance may not function

properly. Use in conjunction with a power

strip or extension cord is not recommended.

SHORT CORD INSTRUCTIONS

Your Breville appliance is ﬁtted with a short

power supply cord as a safety precaution to

prevent personal injury or property damage

resulting from pulling, tripping or becoming

entangled with a longer cord. Do not allow

children to use or be near this appliance

without close adult supervision. Longer

detachable power supply cords or extension

cords are not recommended but may be

used if care is exercised. If an extension cord

is used, (1) the marked electrical rating of

the cord set or extension cord should be at

least as great as the electrical rating of the

appliance, (2) the cord should be arranged

so that it will not drape over the countertop

or tabletop where it can be pulled on by

children or tripped over unintentionally

and (3) the extension cord must include a

3-prong grounding plug.

WARNING

To prevent burns or personal injury,

always use protective hot pads or oven

mitts when touching or handling the

skillet. Appliance surfaces are hot

during and after use.

HOUSEHOLD USE ONLY

SAVE THESE INSTRUCTIONS

KNOW

your Breville Product

7

KNOW YOUR BREVILLE PRODUCT

A. Large 15” x 12” banquet shaped skillet

Dishwasher safe.

B. Toughened glass high domed lid

Dishwasher safe.

C. Steam vent hole

Suitable size for insertion of meat probe.

D. Cast stainless steel handles

E. Cast-in butterﬂy element

1800 watts of power, provides even

distribution of heat over the entire

cooking surface.

F. PFOA-free non-stick cooking surface

For Easy Cleaning.

G. Non-slip feet

H. Pan tilt lever

I. Precise variable temperature control

With 15 heat settings including SEAR.

J. Trivet

For steaming and roasting.

K. Pouring Spout

B

FE

K

IH

G

A C D

J

OPERATING

your Breville Product

9

OPERATING YOUR BREVILLE PRODUCT

BEFORE FIRST USE

Remove any promotional materials and

packaging materials before use. Wash

your skillet 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 110/120V power outlet.

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 skillet reaches

the desired temperature setting.

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 counterclockwise until the large dot

is aligned with the red heating light.

Cooking

Off

Unplug the power cord from the

power outlet.

5. Leave the Temperature Control Probe

connected to the appliance until cool.

NOTE

This skillet must be used with the

Temperature Control Probe provided.

Do not use any other probe or connector.

10

OPERATING YOUR BREVILLE PRODUCT

RECOMMENDED HEAT CONTROL

PROBE SETTINGS

DIAL SETTING USES

2–6

• Keeping food warm

• Basting

6–8

• Slow cooking e.g.

casseroles, curries

and soups

• Cooking roasts

8–12

• Browning nuts

• Shallow frying

• Pancakes and

crepes

• Rice and pasta

12–14 • Browning steaks

and roasts

14 • High Sear

• Cakes and self

saucing puddings

CARE & CLEANING

for your Breville Product

12

PAge heAder.....

CARE & CLEANING

Do not leave plastic cooking utensils

in contact with the hot skillet surface

while cooking.

Before cleaning, switch the skillet 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.

PFOA-FREE NON-STICK COOKING

SURFACE

Cooking on a non-stick surface minimizes

the need for oil as food does not stick and

cleaning is easier.

Any discoloration that may occur on the

non-stick surface may detract from the

appearance of the skillet 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.

REMOVING DISCOLORATION OF

THE NON-STICK SURFACE

1. Combine 2 tablespoons baking soda,

¼ cup household bleach, 1 cup water.

2. Pour into the skillet, 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 skillet may also be washed in hot,

soapy water. Dry thoroughly.

NOTE

Before inserting the temperature

control probe into the skillet socket,

ensure the interior of the skillet socket

is fully dry. To do this, shake out

excess water then wipe the interior

of the socket with a dry cloth.

13

PAge heAder.....

CARE & CLEANING

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.

TIP

For convenient storage of the

temperature probe, line the skillet

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.

COOKING TECHNIQUES

& TIPS

for your Breville Product

15

PAge heAder.....

COOKING TECHNIQUES & TIPS

STIR FRYING

Recommended temperature probe setting:

SEAR for vegetables, 14 for sealing meat.

• Preheat your skillet before adding any

ingredients, allowing the temperature

light to cycle “ON” and “OFF” several

times. This will allow the skillet 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

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.

STIR FRY TIPS

• Stir fry strips in small batches (approx

1lb) to prevent overloading pan

and allowing the meat to “stew” in its

juice, resulting in tougher meat.

• When adding meat strips to the skillet,

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 skillet to reheat before stir

frying the next. By cooking in small

batches, the heat of the skillet 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 color.

COOKING TIME INGREDIENTS

3 minutes Quartered onion, broccoli

ﬂowerets, sliced carrot,

green beans

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 skillet. 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.

16

PAge heAder.....

COOKING TECHNIQUES & TIPS

• 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.

SHALLOW FRYING

Recommended temperature probe setting:

8–10.

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 skillet 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 skillet unattended

while shallow frying.

• Allow oil to cool completely before

removing from the skillet. Vegetable,

canola or rice bran oil is recommended

for shallow frying.

PAN FRYING

Recommended temperature probe setting:

Searing meat: 14–SEAR

Medium heat: 10–12

Used for cooking meats, ﬁsh, seafood, eggs,

chicken or sausages.

• Preheat the skillet on setting 10–12.

• Allow time for meat to sear on both sides

or eggs to begin to set. Then reduce to

setting 8.

SAUTÉING

Recommended temperature setting: 10–12

Used for sautéing onions, garlic, spices,

pastes, herbs, vegetables, meat and seafood.

NOTE

If using oil to sauté, use setting 12.

If using butter, use setting 10.

ROASTING

Recommended temperature probe setting:

Searing Roast: 14–SEAR

Cooking Roast: 6–8

17

PAge heAder.....

COOKING TECHNIQUES & TIPS

MEAT AND POULTRY

The skillet is ideal for roasting meat

and poultry, as the meat retains the

ﬂavor and juices.

The skillet’s dome lid allows for larger

joints of meat and poultry of up to

about 3.3lb to be cooked.

• Preheat the skillet on setting 14–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

setting 6–8 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 setting 8, gradually add

1–2 cups stock. Increase heat setting to

10 and stir gravy continuously until it

comes to the boil. Reduce heat to setting

6 and simmer 3–4 minutes until gravy

thickens. Serve immediately with sliced

roast meat.

VEGETABLES

• Cut into even sized pieces.

• Add to the skillet 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 time by 5 minutes

for medium and 10 minutes for rare.

INGREDIENTS COOKING TIME

Pork 30–40 minutes/1lb after

browning

Lamb/Beef 30–40 minutes/1lb after

browning

Chicken 30–35 minutes/1lb after

browning

BASTING

Recommended temperature probe setting:

2–4

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 skillet.

• Spoon juices over the food as desired.

18

PAge heAder.....

COOKING TECHNIQUES & TIPS

BAKING

Recommended temperature probe setting:

SEAR

The skillet can be used for baking cakes

or self-saucing puddings.

• Preheat the skillet on SEAR setting

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 skillet.

• Place the cake onto the wire rack

and cook with the lid on.

SIMMERING

Recommended temperature control probe

setting: 6–8

• Used for cooking casseroles, stews

and reducing and thickening sauces.

• Simmering food is to cook food in

liquid between a temperature range

of 185°F–205°F (85°C–96°C).

• Bubbles should be small and just

breaking through the surface.

• For best simmering results, the skillet

should have a minimum of 3 quarts

of combined food and liquid.

• Simmering can be achieved with

and without the lid on.

• Follow cooking instructions as per

recipe. Reduce temperature setting

to 6–8. The skillet 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: 8–10

• Steaming is the healthiest of cooking

techniques. It retains the food’s texture,

ﬂavor, 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 skillet with a minimum

of 1–2 quarts of water.

• Do not allow the skillet to boil dry

• Check water levels during cooking

and reﬁll with boiling water to prevent

skillet from boiling dry.

• To steam; ﬁll the skillet with cold water.

Set temperature probe to SEAR setting

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

probe to setting 8–10.

• Be careful when dealing with steam.

When lifting the lid, steam can scald

and burn.

RECIPES

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