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Contents
Page
3
Introduction
Breville recommends safety first
Know your Breville Deep Fryer
How to assemble/disassemble your Deep Fryer
Operating your Deep Fryer
Auto cut-out reset button
Care and cleaning
4
6
7
Congratulations
8
on the purchase of your new Breville Avance Forte Deep Fryer
10
11
12
13
R2
Cooking guide
Handy hints
Recipes
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Breville recommends safety first
Read all instructions before operating this appliance and
save for future reference
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Know your Breville Deep Fryer
How to assemble/disassemble your Breville Deep Fryer
‘On’ and ‘Ready’ lights
‘Cool Zone’ technology
1kg food capacity
Operating your Breville Deep Fryer
Before first use
Your Avance Forte Deep Fryer is fitted with a
special interlock switch and will not operate if
not properly assembled.
Fig 4
Note
When cooking the first batch of food, allow the
deep fryer to cycle on and off twice (as indicated
by the green temperature ‘Ready’ light) before
placing the food into the deep fryer. This will
take approximately 15-20 minutes.
Important : NEVER exceed the maximum fill
level (3 litres).
Note
Note
Uniform-sized pieces will cook more evenly.
Note
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Operating your Breville Deep Fryer
continued
Care and cleaning
Cool zone technology
Auto cut-out reset button
COOL ZONE AREA
Fig 5
Fig 6
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Cooking guide
Handy hints
Recommended oils
Vegetable oil:
Food
Temperature
Approximate cooking time
Sunflower oil:
Canola oil:
Safflower oil:
Peanut oil:
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Breville Customer Service Centre
Australian Customers
New Zealand Customers
Breville Customer Service Centre
Breville Customer Service Centre
✉
✉
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Greenmount
Auckland, New Zealand
Customer Service: 09 271 3980
0800 288 513
Customer Service: 1300 139 798
(02) 9384 9601
☎
Fax
☎
Fax
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2005
Avance Forte is a trademark of Breville Pty. Ltd.
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
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Contents
Entrees and light meals
Crumbed brie with
strawberry sauce
Salt and pepper calamari
4
4
4 x 125g Brie cheese
1 egg, beaten
4 litres oil for deep frying
1⁄2 cup corn flour
1 tablespoon milk
1 teaspoon salt
1 cup dried breadcrumb
4 litres oil for deep frying
1 teaspoon finely ground pepper
500g calamari rings
1 egg white
2 tablespoons water
Sweet Thai Chilli Sauce
Page
R3
Entrees and light meals
Main meals
R8
Accompaniments and garnishes
Desserts
R11
R13
STRAWBERRY SAUCE
1 punnet strawberries, washed and hulled
1 tablespoon sugar
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Entrees and light meals
continued
Crumbed prawn cutlets with
garlic chive mayonnaise
Salmon croquettes
Spring rolls
Samosas
4
4
8
16
750g (approx 36) green king prawns, peeled and
deveined, tails intact
250g plain flour
1 egg, beaten
1 tablespoon milk
1 cup dried breadcrumbs
grated zest 1 lemon
3 litres oil for deep frying
2 large potatoes, peeled and diced
415g can pink salmon, well drained
1 small onion, finely chipped
grated zest and juice 1 lime or lemon
2 tablespoon chopped coriander or parsley
1 egg, beaten
1 cup grated tasty cheese
salt and pepper to taste
plain flour
3 litres oil for deep frying
350g pork mince
1 tablespoon oil
1 small onion, finely chopped
1 teaspoon crushed garlic
1 teaspoon curry powder or paste
150g potato, finely chopped
100g carrot, finely chopped
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
200g green prawn meat diced
1 tablespoon soy sauce
1⁄2 cup finely diced water chestnuts
4 green shallots, finely sliced
2 eggs, beaten
3 litres oil for deep frying
3 cups plain flour
3 litres oil for deep frying
GARLIC CHIVE MAYONNAISE
1⁄2 cup mayonnaise
1⁄4 cup sour cream
1 clove garlic, crushed
finely grated zest 1 lemon
2 tablespoons snipped chives
salt and pepper to taste
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Entrees and light meals
continued
Tempura
Honey prawns
4
3 litres oil for deep frying
16 green king prawns, peeled and deveined
1⁄2 quantity Tempura Batter
1⁄2 cup honey, warmed
1⁄3 cup toasted sesame seeds
100g packet vermicelli noodles
Tempura batter
3 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
selection of food from above
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
Note
Mains
Fish and chips
Crumbed lamb cutlets with
green tomato salsa
Green tomato salsa
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
4
4
4
1 1⁄4 cups plain flour
pinch salt
2 eggs, separated
250ml beer
12 frenched lamb cutlets
plain flour
2 eggs, beaten
2 tablespoons milk
1 cup dried breadcrumbs
3 litres oil for deep frying
1 cup parsley sprigs
1⁄2 cup mint leaves
Tip: If fish fillets have skin on, remove the skin
otherwise the fish curls up while frying.
1 clove garlic, peeled
1 Spanish onion, quartered
2 green tomatoes, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
Note
1 tablespoon oil
3 litres oil for deep frying
4 boneless fish fillets (150g each)
4 potatoes, peeled and cut in 1cm
cubed chips
Tartare sauce
1⁄2 cup mayonnaise
1⁄4 cup sour cream
lemon wedges
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoon chopped parsley
salt and pepper to taste
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Mains
continued
Accompaniments and garnishes
Italian meatballs
Southern style chicken
Shoestring fries
Deep fried mushrooms
4
4
4
4
400g beef mince
1 egg, beaten
1 cup fresh breadcrumbs
2 teaspoons crushed garlic
1⁄2 teaspoon dried Italian herbs
plain flour
3 litres oil for deep frying
1 cup flour
3 litres oil for deep frying
4 potatoes
3 litres oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 teaspoon paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
cup fresh breadcrumbs
3 litres of oil for deep frying
2 tablespoons milk
Allow oil to thoroughly reheat and potato straws
to drain thoroughly in between frying. Frying
twice will twice will give a crisper result.
To quicken cooking time, boil the chicken pieces
first before crumbing.
Tip: Use “baking” potatoes for deep frying
(ie desiree and pontiac potatoes).
New potatoes are not recommended due
to their high water content.
Note
Note
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Accompaniments and garnishes
continued
Desserts
Shredded vegetables
Croutons
Deep fried ice cream with
caramel sauce
Caramel sauce
4
3 litres oil for deep frying
grated vegetables such as potato, carrot or zucchini
3 litres of oil for deep frying
slices of day old bread, crusts removed
60g butter
Full cream vanilla ice cream
500g 2 day old commercial Madeira cake,
processed into crumbs
3⁄4 cup brown sugar
1 tablespoon cornflour
1⁄2 cup water
3 eggs, beaten
1⁄2 cup cream
1⁄4teaspoon milk
pinch salt
3 litres oil for deep frying
Crispy parsley
3 litres of oil for deep frying
parsley sprigs
Working one at a time ensures ice cream
doesn’t melt.
Note
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Desserts
continued
Banana fritters
4
1 cup self raising flour
1 teaspoon sugar
1 egg, beaten
2⁄3 cup milk
1 tablespoon butter, melted
4 bananas, peeled and cut in three
3 litres oil for deep frying
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
Note
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