Breville Fryer BDF500 User Manual

Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
Auckland NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2010.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
BDF500 Issue - B11  
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CONGRATULATIONS  
on the purchase of your new Breville  
Smart Fryer  
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CONTENTS  
4
6
Breville recommends safety first  
Know your Breville  
Smart Fryer™  
8
Operating your Breville  
Smart Fryer™  
11  
Cooking with your Breville  
Smart Fryer™  
17 Cooking techniques & tips  
21 Care & cleaning  
24 Recipes  
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3
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  
Solid oil products, such as butter,  
margarine or animal fats of any kind  
should not be used in the deep fryer  
as they may overheat and cause a fire  
hazard.  
Do not touch hot surfaces.  
At no time should the deep fryer be left  
unattended when in use.  
The deep fryer will generate a lot of heat  
and steam during and after the cooking  
process. To prevent the risk of burns, do  
not touch or block the steam ventilation  
area on the lid. Remove lid to reduce  
condensation build up.  
Take care when opening the lid. This  
product generate heat and steam at  
high temperatures, which will escape  
immediately when the lid is opened.  
Avoid touching hot surfaces.  
Do not place anything on top of the deep  
fryer when the lid is closed, when in use  
and when stored.  
Always switch the deep fryer 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.  
READ ALL INSTRUCTIONS  
BEFORE USE AND SAvE FOR  
FUTURE REFERENCE  
Carefully read all instructions before  
operating and save for future reference.  
Remove any packaging material and  
promotional stickers before using the  
deep fryer for the first time.  
Do not place the deep fryer near  
the edge of a bench or table during  
operation. Ensure the surface is level,  
clean and free of water.  
Do not place the deep fryer on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
Place the deep fryer at least 20cm  
away from walls and curtains. Provide  
adequate space above and on all sides  
for air circulation around the deep fryer.  
Do not use on metal surfaces, for  
example, a sink drain board.  
Always insure the deep fryer is properly  
assembled before use. Follow the  
instruction provided in this book.  
To protect against electric shock, do  
not immerse cord in water or any other  
liquid.  
Keep the appliance clean. Follow the  
cleaning instructions provided in this  
book.  
Do not immerse the deep fryer control  
panel, element or cord in water or any  
other liquid.  
Ensure the deep fryer is completely dry  
and free of water before adding any oil.  
Extreme caution must be used when  
the deep fryer contains hot oil or other  
liquid. Do not move the appliance  
during cooking. Allow the deep fryer to  
cool before removing oil or other liquid.  
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4
BREvILLE RECOMMENDS SAFETy FIRST  
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.  
IMPORTANT SAFEGUARDS FOR  
ALL ELECTRICAL APPLIANCES  
Fully unwind the power cord before use.  
Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
To protect against electric shock do not  
immerse the power cord, power plug or  
appliance in water or any other liquid.  
The appliance is not intended to be  
operated by means of an external timer  
or a separate remote control system.  
The 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.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
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. Misuse may cause injury.  
SAvE THESE  
INSTRUCTIONS  
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5
KNOW  
your Breville Smart Fryer  
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KNOW yOUR BREvILLE SMART FRyER™  
B
C
D
G
H
E
I
J
K
A. LCD display  
G. Large 4 litre capacity  
Indicates time, temperature plus  
preprogrammed cooking functions for  
your favourite dishes.  
Easy to disassemble and clean. 1-1.2kg  
recommended cooking capacity.  
H. Stainless steel exterior  
B. Mesh filter  
High quality stainless steel cooking  
surface. Ideal for the professional cook.  
Filter to minimize cooking odours.  
C. Cord storage  
I. Non-skid feet  
D. ‘Cool Zone’ technology  
J. Frying basket with fold down handle  
Handle folds inside basket for easy  
storage.  
Debris falls into cooler oil, preventing  
excess burning and extending oil life.  
E. Cool touch handles  
K. Powerful 2200 watt removable element  
F. Large viewing window  
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7
OPERATING  
your Breville Smart Fryer  
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OPERATING yOUR BREvILLE SMART FRyER™  
STEP 1 BEFORE FIRST USE  
Remove lid from the deep fryer by grasping  
the handle on top and lift off.  
Remove any promotional materials and  
packaging materials before use. Wash the  
lid, removable inner bowl, stainless steel  
outer body and wire frying basket in hot  
soapy water, rinse and dry thoroughly. Wipe  
the element with a soft, damp cloth and dry  
thoroughly. Reassemble and ensure the bowl  
is completely free of water before adding  
any oil.  
STEP 2  
The wire frying basket has a hinged handle  
for compact storage. Remove the basket  
from the deep fryer. Extend and lock the  
basket handle into position by squeezing the  
two handle prongs together, pull back and  
lock behind the two wire supports extending  
from edge of basket.  
1. Place the deep fryer on a dry, level  
surface. Ensure the deep fryer is not too  
close to the edge of the bench top, and  
that the power cord or basket handle  
does not extend over the edge.  
STEP 3  
Lift the control panel with attached element  
upwards and away from the deep fryer.  
2. Remove the frying basket from the deep  
fryer and add oil to the bowl. Do not  
add less than the minimum level mark  
(2.5 litres) or exceed the maximum level  
mark (4 litres).  
STEP 4  
Remove the inner frying bowl by grasping  
the rim and lifting upwards.  
IMPORTANT  
STEP 5  
NEVER exceed the maximum level mark  
with oil (maximum is 4 litres). This  
product must be filled with oil to the  
exact marked level. The product will be  
severely damaged if heated without oil  
in the frying bowl.  
To reassemble the deep fryer, reverse steps  
1-4.  
WARNING  
When assembling your deep fryer for  
use, please ensure the narrow tongues  
in the control panel are inserted into the  
corresponding grooves of the deep fryer  
body. The deep fryer will not operate  
unless correctly assembled.  
3. Replace the lid.  
4. Plug in the power cord. Ensure cord  
is fully extended. Switch on at power  
outlet and the deep fryer will beep once  
for self checking, the display panel will  
illuminate with white background light.  
The deep fryer enters COOK mode.  
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9
OPERATING yOUR BREvILLE SMART FRyER™  
5. To change temperature format, press  
and hold the SCROLL/SELECT knob  
for three seconds. If the temperature  
format is set to Celsius, it will change to  
Fahrenheit after pressing the SCROLL/  
SELECT knob for three seconds. Change  
the format one time per command.  
To change the format again, release  
the knob, and again press and hold  
the SCROLL/SELECT knob for three  
seconds.  
NOTE  
When the deep fryer is switched off  
at the power outlet and then switched  
back on, the cooking temperature  
format display will default to the last  
selected format, Celsius or Fahrenheit.  
STAND By MODE  
When the deep fryer remains inactive for  
10 minutes, it will enter stand by mode. The  
white backlight will turn off and STANDBY  
will display. The fryer will come out of stand  
by mode by pushing any button or turning  
the SCROLL/SELECT knob and then is  
ready to start a cooking operation.  
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10  
COOKING  
with your Breville Smart Fryer  
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COOKINGWITHyOUR BREvILLE SMART FRyER™  
FRESH/FROZEN Setting  
COOK MODE  
For CHIPS, FISH, NUGGETS, CALAMARI,  
the next setting will be FRESH or FROZEN.  
Highlight the desired option. The selected  
option will display and the unselected  
option will disappear. The FRESH/FROZEN  
setting will automatically adjust the time  
and temperature.  
When the unit is turned on the first  
selection available is cooking mode.  
The display panel options will be  
Time Setting  
If cooking time is to be adjusted for a  
selected cooking mode, push the  
SCROLL/SELECT knob to move to the time  
setting. Then turn the knob to adjust to the  
time desired.  
The default cooking mode will be  
Initially the time will be displayed in  
Minutes and Seconds and will be adjusted  
in 30 second increments. Once the time  
reaches 9 minutes 30 seconds, the time will  
show in minutes only (the display will read  
:10 MIN at 10 minutes). At this stage time  
will change in 1 minute increments.  
After the cooking mode has been selected,  
the program will move onto the next  
setting. To get back to the mode menu, the  
SCROLL/SELECT knob must be pushed to  
cycle through the other settings until the  
program returns to the mode menu.  
Selecting a different cooking mode will  
change the time and temperature settings.  
As each mode is selected, the times and  
temperatures will update to show the default  
time and temperature for each menu item.  
The time and temperature in every mode  
can be adjusted.  
Temperature Setting  
If temperature is to be adjusted for a  
selected cooking mode, push the  
SCROLL/SELECT knob to move to the  
temperature setting. Then turn the knob  
to increase or decrease the temperature.  
Temperature can be adjusted in 5 degree  
increments for both Celsius and Fahrenheit.  
Turn the knob clockwise to scroll down  
and anticlockwise to scroll up. Push the  
SCROLL/SELECT knob to select a mode  
and to move on to the next setting.  
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12  
COOKINGWITHyOUR BREvILLE SMART FRyER™  
START/CANCEL BUTTON  
TIMER BUTTON  
Press the START/CANCEL button to  
After the oil is heated, press the TIMER  
button to start the timer.  
confirm the chosen settings. When START/  
CANCEL is pushed, the elements will turn  
on, the display will turn orange, HEATING  
will display and the actual temperature of  
the oil will show. Pressing this button again  
will cancel any operation and turn off the  
elements. The HEATING display will turn  
on whenever the elements are turned on.  
Once the timer has finished counting down,  
the alarm will sound. Push the TIMER  
button to stop the alarm.  
NOTE  
When the timer finishes counting  
down, the elements will not turn off.  
They will remain on until the  
Ready for Frying  
START/CANCEL button is pushed.  
Once the oil has been heated to the set  
temperature the HEATING display will turn  
off. Time, Temperature, the selected cooking  
mode, PRESS TIMER and FRESH or  
FROZEN will display. Place the basket with  
food into the oil. Push the TIMER button to  
start the timer. PRESS TIMER display will  
disappear.  
When the timer is set but not started, PRESS  
TIMER will display. As soon as the TIMER  
button is pushed, the PRESS TIMER graphic  
will disappear.  
NOTE  
If the TIMER button is pushed  
without a set time instead of the timer  
counting down it will count up to show  
how long the ingredients have been  
cooking.  
Completed Frying  
When the timer has finished counting down  
the fryer will beep. PRESS TIMER will  
display. Push the TIMER button to reset for  
cooking or START/CANCEL to turn off the  
elements.  
NOTE  
Note on adjusting temperature or time  
during cooking  
When the timer is counting up or  
down and is pushed once, it will pause.  
It will continue counting if pushed  
again. To reset push the TIMER button  
twice in rapid succession (double  
click).  
The set temperature can be adjusted during  
the heating process. Press the SCROLL/  
SELECT knob so that the arrow indicates  
temperature. Turn the SCROLL/SELECT  
knob and the display will change from  
the actual temperature of the oil to the set  
temperature. Turn the knob to adjust the  
temperature and then press to confirm the  
new temperature.  
The set time can be adjusted during cooking  
operation. Press the SCROLL/SELECT knob  
so the arrow indicates time. Turn the knob to  
adjust the time. Press the SCROLL/SELECT  
knob to confirm the new time.  
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13  
COOKINGWITHyOUR BREvILLE SMART FRyER™  
Twice Fried Chips  
NOTE  
When TWICE FRIED CHIPS mode is  
The fryer is programmed to heat to  
selected and confirmed by pressing the  
SCROLL/SELECT knob, 1ST FRY/2ND FRY  
displays.  
the correct overshoot temperature  
because when the cooler chips are  
lowered into the oil, the temperature  
of the oil will fall. The overshoot  
temperature ensures that the chips  
cook at the optimal temperature,  
even after they initially cause the oil  
temperature to drop.  
1. Select 1ST FRY by highlighting and  
pressing SCROLL/SELECT knob to  
confirm. 1ST FRY flashes to indicate it is  
the selected option. Once the selection  
has been confirmed, the unselected  
option display turns off. After TWICE  
FRIED CHIPS and 1ST FRY have been  
selected, the fryer will automatically set  
the time and temperature.  
When the timer finishes counting down,  
the alarm will sound to signal the end of  
the cooking cycle. PRESS TIMER, TWICE  
FRIED CHIPS, 1ST FRY and FRESH, the  
time and temperature will be displayed.  
NOTE  
For TWICE FRIED CHIPS, FRESH is  
the only available option as frozen  
chips have been precooked.  
4. Push the TIMER button to stop the  
alarm and raise the basket. The deep  
fryer will automatically begin to reheat.  
Once the deep fryer has reached the  
correct temperature, it is ready to  
proceed.  
2. Start the heating process by pushing the  
START/CANCEL button. The display  
will turn orange to indicate heating.  
TWICE FRIED CHIPS, FRESH, 1ST FRY,  
HEATING and the actual temperature of  
the oil will be displayed.  
NOTE  
In TWICE FRIED CHIPS mode it  
is possible to adjust the timer and  
temperature once the timer has  
started but it is not possible to switch  
between 1ST FRY and 2ND FRY  
The deep fryer will now preheat the oil.  
Once the deep fryer has reached the  
correct temperature, the deep fryer will  
beep once to indicate it is ready to cook.  
PRESS TIMER will display.  
At this point, the fryer is able to proceed to  
either the 2ND FRY or to another 1ST FRY  
of a second batch of chips, depending on  
the total quantity to be fried. TWICE FRIED  
CHIPS, FRESH, FIRST FRY, PRESS TIMER,  
the time and cooking temperature display.  
3. Lower the basket of fresh chips into the  
oil and press the TIMER button. When  
the TIMER button is pressed, the timer  
will start to count down, and the cooking  
process begins.  
NOTE  
If a second batch of chips is to be  
cooked, Breville recommends to 1ST  
FRY both batches and then proceed  
to the 2ND FRY for both batches.  
This process means less heating and  
cooling of oil, providing better results  
and is more time efficient.  
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14  
COOKINGWITHyOUR BREvILLE SMART FRyER™  
Proceeding to 2ND FRy  
Custom Mode  
The CUSTOM cooking mode has a default  
setting of 5:00 minutes and 160°C. This  
can be changed by turning the SCROLL/  
SELECT knob to CUSTOM and then  
changing either the time or temperature or  
both. If the default setting in customer mode  
are changed, the deep fryer will remember  
the last settings that have been selected,  
even after being unplugged.  
1. Empty the contents of the basket onto  
a plate lined with paper towel to cool  
slightly.  
2. Push the SCROLL/SELECT knob.  
1ST FRY starts to flash and 2ND  
FRY is displayed. Turn the SCROLL/  
SELECT knob to highlight 2ND FRY.  
2ND FRY starts to flash to show it has  
been highlighted. Press the SCROLL/  
SELECT knob to confirm. 1ST FRY will  
now disappear. The deep fryer will move  
to the heating stage until the correct  
temperature is reached. TWICE FRIED  
CHIPS, FRESH, 2ND FRY, HEATING  
and the actual temperature of the oil will  
show.  
NOTE  
During and immediately after  
cooking, steam may rise through the  
filter vent openings in the lid. This is  
normal, however avoid touching this  
area during cooking to prevent steam  
burns as the steam generated is at a  
high temperature.  
When the oil has reached the correct  
temperature, PRESS TIMER will display.  
As the basket gets very hot, only use  
the handle to hold or carry the basket  
for serving. Ensure the basket handle  
is locked into position.  
Solid oil products, such as butter,  
margarine or animal fats of any kind  
should not be used in the deep fryer  
as they may overheat and cause a fire  
hazard.  
Water and oil do not mix – never add  
any water or other liquid to hot oil.  
Even small amounts of water will  
cause the oil to splatter.  
The deep fryer will generate a lot of  
heat and steam during and after the  
cooking process. To prevent the risk  
of burns, do not touch or block the  
steam ventilation area on the lid.  
3. Fill the basket with the 1st fried chips.  
Lower the basket into the deep fryer and  
press the TIMER button. PRESS TIMER  
will disappear. The timer will begin to  
count down. When the timer finishes  
counting down, the alarm will sound  
to signal the end of the cooking cycle.  
PRESS TIMER displays.  
4. Press the TIMER button and raise the  
basket. Allow to drain and cool, then  
turn out into a lined bowl.  
Repeating 1ST FRy with new batch of  
fresh chips  
1. Empty the contents of the basket onto a  
plate lined with paper towel to cool.  
2. Follow the instructions for 1ST FRY  
Extreme caution must be used when  
the deep fryer is filled with hot oil or  
other liquid. Do not move the deep  
fryer during cooking and allow it to  
cool before removing oil.  
above.  
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15  
NOTES  
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16  
COOKING TECHNIQUES  
& TIPS  
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COOKINGTECHNIQUES & TIPS  
Foods should be crisp when deep fried.  
If results are soggy, the oil isn’t hot enough.  
This can be attributed to one or more of the  
following:  
PEANUT OIL  
Peanut oil is obtained from the kernels  
of the ground nut or peanut. It has a  
delicate flavour, nutty odour and has a high  
smoke point. Peanut oil is high in mono-  
unsaturated oil and vitamin E.  
Not enough preheating time  
Temperature too low  
Too much food in the basket (do not fill  
more than two thirds full)  
vEGETABLE OIL  
Do not use solid frying oil, only use  
liquid oils  
Use good quality liquid oil. For best  
A general term that refers to a blend of oils  
extracted from various seeds and fruits.  
Vegetable oil has a very mild flavour and  
aroma. It is low in cholesterol and saturated  
fats.  
results, use the below recommended oils.  
The most suitable oil for deep frying  
include:  
CANOLA OIL  
All oils have different smoke points.  
Smoke points are the point at which the fat  
begins to break down into visible gaseous  
products..  
Made from seeds of the canola plant. It is  
relatively low in saturated fats, contains  
Omega 3 fatty acids and has a bland, neutral  
flavour.  
The smoke point of different fats is  
determined by the free fatty acid content  
of the fat. Generally, the lower the free  
fatty acid content the more stable the fat  
and the higher the smoke point.  
SAFFLOWER OIL  
The oil is extracted from the seeds of the  
sunflower plant. It is pale yellow in colour  
with virtually no flavour Sunflower oil is  
high in polyunsaturated fats and low in  
saturated fats.  
Free fatty acid levels are generally lower  
in refined vegetable oils with a smoke  
point of around 230˚C. Where as animal  
fats are around 190˚C.  
The smoke point of a deep-frying fat  
is lowered every time it is used. Food  
particles are always left behind after  
cooking will also lower the smoke point  
of the fat.  
RICE BRAN OIL  
The oil is extracted from the germ and husk  
of rice. It has a mild, nutty flavour and high  
smoke point. It is high in vitamin E and  
antioxidants.  
Suitable oils for deep frying include:  
Peanut oil, Vegetable oil, Canola oil,  
Safflower oil and Rice Bran oil. Olive  
oil is not recommended for deep frying  
due to its low smoke-point temperature.  
These oils are described below:  
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18  
COOKINGTECHNIQUES & TIPS  
Method for the perfect chip  
When should I change the oil? What  
should I look for?  
1. Peel and cut potatoes into an even 1cm  
It is recommended to change the oil every  
week if deep fryer is used every day.  
thickness.  
2. Soak in cold water overnight, changing  
the water 2 or 3 times to remove the  
starch.  
If using once or twice a week, the oil can be  
changed every three weeks.  
There are distinct indicators that will show  
you when your oil is no longer deep frying  
effectively. These include:  
3. Drain and dry thoroughly with paper  
towel.  
4. Preheat oil 130°C.  
The surface of the oil will begin to foam  
once heated.  
Smoke will appear on the surface of the  
oil before the recommended deep frying  
temperatures are reached.  
5. Fry in small batches (500g) for  
5 minutes or until potatoes are cooked  
but not coloured.  
6. Remove and drain on paper towel.  
Spread out chips to a single layer and  
cool in refrigerator for 30-60 minutes or  
until cold.  
Oils can develop an ‘off’ smell. This  
indicates that the oil has become rancid.  
The oil’s odor is that of the foods you  
have cooked eg seafood.  
The oil will change in viscosity, that is, it  
will pour slowly and become thick with a  
syrupy appearance.  
7. Increase oil to 190°C.  
8. Fry in small batches (500g) for  
6 minutes or until crisp and golden.  
Remove and drain on paper towel.  
Storage and preparation of used oil  
9. Season with sea salt flakes.  
Re-using your oil is best achieved if proper  
methods are used after and during cooking.  
Types of potatoes that make the most  
succulent chip include the following:  
1. Never season or salt food before or  
during cooking as it will burn and  
discolour the oil. This in turn shortens  
the lifespan of your oil.  
Bintje  
Kennebec  
Red rascal  
Sebago  
2. Cool oil completely before pouring  
through a coffee filter or cloth to remove  
food solids and debris.  
Russet  
King Edward  
3. Store in a sealed container either in the  
refrigerator or in a cool dark cupboard.  
4. Repeat the filtering and cleaning process  
after each use.  
5. Properly dispose of old used oil  
according to council requirements.  
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19  
COOKINGTECHNIQUES & TIPS  
COOKING GUIDE  
FOOD  
TEMPERATURE  
APPROx.  
COOKING TIME  
Mushrooms  
160°C  
175°C  
180°C  
175°C  
190°C  
190°C  
170°C  
180°C  
180°C  
3-4 mins  
12-15 mins  
3-4 mins  
3-4 mins  
4-6 mins  
2-4 mins  
7-10 mins  
4-6 mins  
4-5 mins  
Chicken pieces (crumbed)  
Chicken Strips  
Prawn Cutlets (raw, crumbed)  
Fish cakes or pieces  
Onion rings  
Potato wedges  
Spring rolls, small  
Fruit fritters  
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20  
CARE & CLEANING  
for your Breville Smart Fryer  
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CARE &CLEANING  
ERROR MESSAGE  
CLEANING  
When the deep fryer needs to be reset a  
RESET message will flash on the display.  
To reset, allow the deep fryer to cool  
completely, and then press the two red reset  
buttons located above the cord storage area  
at the back of the control panel.  
Before cleaning, always ensure the deep  
fryer is turned off and disconnected from  
the power outlet.  
Ensure the deep fryer and oil are  
completely cool. Oil will retain its  
temperature for a long time after use.  
Do not attempt to move or carry the  
deep fryer, element or control panel  
while they are hot.  
If the Temperature Control detects oil  
temperature to be less than -20°C it will  
display the message ER1.  
Wash the frying basket in hot, soapy  
water. Rinse and dry thoroughly.  
If the Temperature Control detects the oil  
temperature to exceed 210°C the display will  
show the message ER2. Reset the unit as per  
above.  
Remove the control panel/element of the  
deep fryer by lifting upwards. Place the  
element onto kitchen paper to absorb  
excess oil. Wipe element with a soft,  
damp cloth and dry thoroughly.  
AUTO CUTOUT SAFETy FEATURE  
Always add the required amount of oil  
BEFORE switching the power on at the  
power outlet. An Auto Cut-Out safety switch  
will be activated if the deep fryer is turned  
on without oil in the bowl. The fryer will  
then need to be reset as above.  
Grasp each side of the removable frying  
bowl and lift upwards.  
Empty the cooled oil from the frying  
bowl. Oil can be reused several times,  
depending on the type of food cooked.  
Filter the oil through a fine sieve.  
NOTE  
Oil should be filtered after each  
use and stored in a clean, airtight  
container in a cool area. Good quality  
oil can be used several times. Do not  
store the oil in the deep fryer. Discard  
used oil in a sealed container with  
household waste. Do not pour down a  
sink or drain.  
Wash the lid, removable inner frying  
bowl, stainless steel outer body and wire  
frying basket in hot soapy water, rinse  
and dry thoroughly The removable inner  
bowl allows for easy cleaning. Wipe  
the bowl with paper towel, then a damp  
cloth and a little mild detergent. Finish  
off with a clean damp cloth followed by a  
clean dry cloth.  
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22  
CARE & CLEANING  
The removable inner frying bowl, frying  
basket and stainless steel outer body are  
dishwasher safe.  
NOTE  
Do not use any abrasive cleaners, such  
as steel wool to clean the surface of  
your deep fryer as they will scratch  
the surface.  
Wipe over the control panel with a soft,  
damp cloth and a little mild detergent.  
Finish off with a clean damp cloth and  
dry thoroughly with a clean dry cloth.  
Reassemble the deep fryer for storage.  
Do not place anything on top of the deep  
fryer during storage.  
IMPORTANT  
Never immerse the deep fryer control  
panel, element or cord in water or any  
other liquid. Always turn the appliance  
off at the power outlet and then unplug  
cord before attempting to move the  
appliance and before cleaning.  
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23  
RECIPES  
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RECIPES  
5. To make the hot sauce, melt butter  
in a saucepan and add remaining  
ingredients. Stir and bring to the boil.  
Remove and set aside.  
TASTy BUFFALO WINGS  
Serves 8-10  
INGREDIENTS  
2kg chicken wings, wing tips removed  
1 teaspoon salt  
6. Place hot wings into a bowl and drizzle  
over the sauce; toss to coat.  
2 teaspoons paprika  
½ teaspoon cayenne pepper  
Serve immediately with celery sticks and blue  
cheese sauce.  
Hot sauce  
125g butter  
¾ cup Masterfoods Hot sauce  
2 teaspoons Tobasco sauce  
1 tablespoon white vinegar  
1 tablespoon Worcestershire sauce  
¼ teaspoon cayenne pepper  
2 teaspoons garlic powder  
1 teaspoon salt  
Blue cheese sauce  
¼ cup sour cream  
¼ cup mayonnaise  
80g blue cheese, coarsely chopped  
1 small garlic clove, minced  
Squeeze lemon juice  
METHOD  
1. To make the blue cheese sauce, combine  
ingredients into a blender or food  
processor and process until smooth.  
Spoon into a small serving bowl.  
2. Cut each wing in half and place into a  
large bowl.  
3. Combine salt, paprika and cayenne  
pepper and mix well through the wings;  
toss to coat lightly; Cover with cling film  
and refrigerate for 30 minutes.  
4. Fill the deep fryer with 4 litres of oil.  
Heat oil in the deep fryer to 180°C.  
place 6-8 wings into the basket, lower  
and cook 6-7 minutes or until cooked  
through and golden. Place onto a wire  
rack over a lined tray to drain. Repeat  
with remaining chicken, making sure to  
reheat the oil between batches.  
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25  
RECIPES  
7. Warm honey and Shaoxing wine  
together in a small saucepan and  
simmer until thick and syrupy. Tip  
chicken into a large bowl and pour over  
hot syrup. Sprinkle with sesame seeds  
and toss to coat evenly.  
8. Place vermicelli noodles into hot oil  
and cook 20 seconds or until it puffs up.  
Remove and place onto serving platter.  
Top with honey sesame chicken and  
garnish with slice green onions. Serve  
immediately.  
HONEy SESAME CHICKEN  
Serves 4-6  
INGREDIENTS  
800g chicken breast fillet  
1½ cups ice water  
1 egg  
¼ teaspoon salt  
1 cup self raising flour  
2/3 cup corn flour, plus extra for dusting  
100g packet Vermicelli noodles  
2 green onion, sliced for garnish.  
Honey sauce  
1 cup honey  
L cup Shaoxing wine  
2 tablespoons sesame seeds  
HOME MADE CHICKEN NUGGETS  
Makes approx 25  
INGREDIENTS  
2 green onions, finely sliced  
600g chicken breast fillet, diced  
1 teaspoon salt  
1 teaspoon ground white pepper  
2 teaspoons dried parsley flakes  
2 teaspoons garlic salt  
2 eggs, beaten  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C.  
2. Slice chicken into 5mm thin strips,  
cutting across the grain.  
1 cup plain flour  
3. Combine water, egg and salt and whisk  
together in a jug. Sift flours into a bowl  
and slowly whisk in egg and water  
mixture to form a smooth batter.  
4. Working with small batches of chicken  
at a time, dust chicken in corn flour  
METHOD  
1. Fill the deep fryer with 4 litres of oil. Set  
deep fryer to NUGGETS/FRESH setting.  
Line a baking tray with paper towel.  
2. Place chicken into a food processor and  
process until it breaks down and forms a  
sticky paste. Transfer to a large bowl and  
add salt, pepper, parsley and onion garlic  
salt; mix well.  
lightly and then dip into prepared batter.  
5. Preheat oven 150°C.  
6. With basket in lowered position,  
use tongs to lower chicken pieces  
individually into the hot oil. You should  
only do about 8-10 strips at a time. Cook  
approximately 2-3 minutes or until a  
golden colour and batter is crisp.. Drain  
on paper towel lined tray and place in  
the oven to keep warm. Repeat with  
remaining chicken and batter, making  
sure to reheat the oil between each  
batch.  
3. Roll tablespoon measures of chicken  
mixture into nugget shape and coat  
lightly in the flour.  
4. Dip into beaten egg and coat again in  
the flour.  
5. Cook in batches of 6, shaking basket  
regularly. Drain on paper towel and place  
into the oven to keep warm.  
6. Repeat with remaining chicken, making  
sure to reheat the oil between each batch.  
Serve hot with your favourite sauce.  
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26  
RECIPES  
BUTTERMILK FRIED CHICKEN  
POTATO SCALLOPS  
Serves 6-8  
Makes 6-8 as a side  
INGREDIENTS  
INGREDIENTS  
3 cups butter milk  
1 teaspoon each of salt, ground black pepper &  
white pepper  
2 tablespoons paprika  
2 tablespoons dried parsley flakes  
2.5kg chicken pieces  
700g floury potatoes, peeled  
2 cups self raising flour, plus extra for coating  
Pinch bi-carb soda  
1 teaspoon salt  
½ teaspoon ground white pepper  
2 cups water  
Sea salt and malt vinegar to serve  
Coating  
3 cups plain flour  
METHOD  
2 tablespoons garlic salt  
1 tablespoon cayenne pepper  
1 teaspoon white pepper  
1. Fill the deep fryer with 4 litres of oil and  
preheat 180°C.  
2. Slice potatoes into 3mm thick slices and  
place into a bowl of water with juice of a  
lemon to prevent them from browning.  
METHOD  
1. Combine butter milk with seasonings  
and dried spices and mix well. Add  
chicken and toss to coat in mixture.  
Cover and refrigerate for 2 hours or  
overnight.  
2. Fill the deep fryer with 4 litres of oil.  
Preheat oil to 160°C.  
3. Sift flour, bi-carb, salt and pepper into a  
large mixing bowl and pour in  
13⁄  
cups of the water. Mix to form a  
4
smooth batter the consistency of thick  
cream. Add remaining water if batter  
becomes too thick. Set aside.  
4. Drain potatoes and pat dry with paper  
towel. Dust in extra flour, shaking off  
excess.  
3. Line a baking tray with paper towel and  
place a metal wire rack over the top.  
4. Preheat oven 160°C.  
5. Preheat oven 160°C.  
5. Coat 3-4 marinated chicken pieces with  
flour mix and place into basket. Cook  
in deep fryer for 10-12 minutes or until  
chicken is cooked through and coating  
is golden and crisp. Drain on wire rack  
and place in oven to keep warm. Repeat  
with remaining chicken and flour mix,  
making sure to reheat the oil between  
batches.  
6. With basket in lowered position, dip  
4-5 floured slices into the batter. Using  
tongs, carefully lower slices into hot  
oil one at a time to prevent them from  
sticking. Cook 2-3 minutes, turning  
over half way or until batter has set and  
is golden brown. Remove and drain on  
paper towel. Place in oven to keep warm.  
Repeat with remaining potatoes and  
batter, allowing the oil to reheat between  
each batch.  
Serve warm with coleslaw.  
NOTE  
Serve hot sprinkled with sea salt and malt  
vinegar.  
For more even cooking, fry similar  
sized chicken pieces in batches.  
Drumsticks will take longer to cook  
through to the bone cook larger pieces  
first and keep warm in the oven while  
cooking the rest.  
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27  
RECIPES  
REALLy GOOD BEER BATTERED  
FISH  
CRISPy CRUMBED CALAMARI  
Serves 4  
Serves 4-6  
INGREDIENTS  
INGREDIENTS  
1kg flat head fillets (or substitute with whiting or  
blue eye cod), skin removed  
800g fresh cleaned large squid tubes  
1 cup plain flour  
Pinch sea salt  
1¼ cup self raising flour  
¼ cup corn flour, plus extra for dusting  
Pinch salt  
1 egg, beaten  
355ml cold beer of your choice  
Sea salt to taste  
3 eggs, beaten  
2 tablespoons milk  
2 cups panko crumbs  
2 cups fresh breadcrumbs (made from 14 thick  
white sliced bread )  
METHOD  
METHOD  
1. Fill deep fryer with 4 litres of oil. Set  
deep fryer to CALAMARI/FRESH  
setting.  
1. Fill deep fryer with 4 litres of oil. Set  
deep fryer to FISH/FRESH setting.  
2. Slice tubes into 1cm thick rings and set  
2. Pat fillets dry with paper towel and place  
aside.  
onto a clean dry plate.  
3. Combine flour and salt and place into a  
shallow dish. Toss 5 or 6 squid rings into  
flour and shake off excess.  
3. Combine flours in a large bowl and mix  
well. Dust fillets lightly in corn flour,  
making sure to shake off any excess  
flour; return to plate.  
4. Make a well in the centre of the flours  
and add beaten egg and beer. Slowly stir  
mixture from the centre out, making sure  
that the flour is incorporated slowly.  
5. The batter should be the consistency  
of thick cream. If it is too thick, add a  
little more beer or soda water. Cover and  
stand for 15 minutes.  
4. Whisk beaten eggs and milk together  
and dip squid into egg mixture.  
5. Combine crumbs in a shallow tray and  
toss squid into breadcrumb mixture. Set  
aside and repeat with remaining squid  
rings.  
6. Arrange a small batch (approx 200g)  
crumb squid rings into wire basket and  
LOWER BASKET. Press timer and cook  
2 minutes.  
7. Shake basket halfway through cooking.  
8. Drain on paper towel.  
9. Repeat with remaining squid rings,  
making sure to reheat oil between  
batches.  
6. Preheat oven 160°C and line a baking  
tray with paper towel.  
7. Dip 2-3 fillets at a time into the batter  
and carefully lower into the hot oil. Cook  
2 minutes; turn over and cook a further  
2 minutes or until batter is golden and  
crisp. Remove and drain on a wire rack  
sitting on a tray lined with paper towel.  
8. Transfer to prepare tray and place  
in oven to keep warm. Repeat with  
remaining fish and batter, making sure  
to reheat the oil between each batch.  
Season with salt and serve hot with tar tare  
sauce and lemon wedges.  
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28  
RECIPES  
SPICy SALT AND PEPPER SQUID  
SESAME PRAWN TOASTS  
Serves 4-6  
Makes 24  
INGREDIENTS  
INGREDIENTS  
15 small dried chillies, coarsely chopped  
L cup sea salt  
300g peeled green prawns  
1 green onion, sliced  
3 tablespoons Sichuaun peppercorns  
2 tablespoon white peppercorns  
400g rice flour (substitute with plain or  
cornflour)  
1.5kg medium whole squid, cleaned and peeled  
3 egg whites  
Finely sliced red chilli, lime wedges and  
coriander to serve  
1cm piece ginger, finely grated  
1 tablespoon Shaoxing wine  
1 teaspoon sesame oil  
Pinch white pepper and salt  
1 egg white  
2 teaspoons corn flour  
12 slices white day old bread, crusts removed  
½ cup sesame seeds  
Hot chilli sauce to serve  
METHOD  
METHOD  
1. Place chillies, sea salt, Sichuaun and  
white peppercorns into a large frying  
pan and heat over medium heat for  
5 minutes or until spices are fragrant  
and crackling. Remove and cool  
completely.  
1. Place prawns, green onion, ginger,  
Shaoxing wine, sesame oil, seasonings,  
egg and corn flour into the bowl of a  
food processor and pulse until it forms a  
smooth paste. Set aside.  
2. Grind cooled spices in a spice grinder  
or pestle and mortar until finely ground.  
Place flour and spices into a large snap  
lock bag, mix well and set aside.  
3. Clean squid by removing innards and  
cutting off legs. Peel off skin and flap  
and cut open tube to expose inside flesh.  
Wash well and dry with paper towel.  
4. Score inside of tube closely in a  
criss-cross pattern and cut into strips  
or squares.  
5. Fill deep fryer with 4 litres of oil. Set  
deep fryer to CALAMARI/FRESH  
setting  
2. Cut each slice in half into 2 triangles and  
spread prawn filling over evenly, making  
sure to reach the edges of the bread.  
3. Dip each triangle, prawn side down, into  
sesame seeds to coat and set aside.  
4. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C. Line a baking tray with paper  
towel.  
5. Deep fry 4-6 triangles at a time for  
1 minute each side. Drain and repeat  
with remaining bread, making sure to  
reheat the oil between each batch.  
Serve prawn toast with hot chilli sauce.  
6. Dip a small batch of squid into egg white  
and toss through flour mix.  
7. Shake off excess flour and place into  
base of wire basket. Lower basket and  
PRESS start timer.  
8. Drain on paper towel and repeat with  
remaining squid, eggs and flour.  
Serve hot with sliced red chilli, lime wedges  
and fresh coriander sprigs.  
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29  
RECIPES  
5. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C. Place 6-8 fishcakes into the hot  
oil and cook 2-3 minutes or until golden  
brown. Remove and drain on paper  
towel. Repeat with remaining fish cakes,  
making sure to reheat the oil between  
batches.  
THAI FISH CAKES  
Serves 6-8 as part of an appetiser  
INGREDIENTS  
600g white fish fillets, such as barramundi,  
snapper and red fish fillets  
2 tablespoons Thai red curry paste  
1 tablespoon fish sauce  
2 teaspoons white sugar  
1 egg white  
Serve with dipping sauce and lime wedges.  
2 kaffir lime leaves, finely shredded  
80g green beans, finely sliced  
Dipping sauce  
½ cup sugar  
L cup white vinegar  
1 tablespoon fish sauce  
½ Lebanese cucumber, seeded and finely diced  
1 long red chilli, finely chopped  
METHOD  
1. To make the dipping sauce; combine  
sugar, vinegar and 2 tablespoons cold  
water into a small saucepan. Stir over  
medium high heat until sugar has  
dissolved. Stir in fish sauce and cool  
completely. Just before serving, stir  
through cucumber and chilli.  
2. Dice fish into large cubes and place  
into the bowl of a food processor along  
with curry paste, fish sauce, white sugar  
and egg whites. Using the pulse button,  
process ingredients until mixture is  
smooth.  
3. Tip mixture into a bowl and mix through  
finely shredded kaffir lime leaves and  
sliced green beans.  
4. Wet hands with cold water and form  
fish cake mixture into flat round shapes  
3-4cm wide and place onto a lined  
baking tray.  
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30  
RECIPES  
5. Fill deep fryer with 4 litres of oil and  
preheat to 180°C. Place 3 spring rolls  
into the basket and carefully lower them  
into the oil. Cook for 2-3 minutes or until  
golden and crisp. Drain on paper towel  
and keep warm in a low oven.  
6. Repeat with remaining spring rolls,  
making sure to reheat the oil between  
batches.  
vEGETARIAN THAI SPRING ROLLS  
Makes approx 18  
INGREDIENTS  
100g dried vermicelli noodles  
8 dried small shitake mushrooms  
2 tablespoons peanut oil  
3 garlic cloves, crushed  
2cm piece ginger, peeled and grated  
1 tablespoon finely chopped coriander root  
2 carrots, grated  
Serve warm with sweet chilli sauce.  
¼ Chinese cabbage (Wombok), finely shredded  
¼ cup bamboo shoots, finely sliced  
150g firm silken tofu, finely diced  
3 tablespoons fish sauce  
1 tablespoon sugar  
2 kaffir lime leaves, finely shredded  
L cup coriander leaves  
NOTE  
While assembling the spring rolls,  
cover the store-bought wrappers with  
a damp tea towel to stop them drying  
out.  
To freeze spring rolls, assemble as per  
recipe. Place into a container lined  
with cling film between each layer.  
Cover and freeze for 1 month. Cook  
in preheated oil for 5 minutes or until  
golden and heated through.  
250g large frozen spring roll wrappers, thawed  
METHOD  
1. Soak noodles and shitake mushrooms  
in warm water for 5 minutes to soften.  
Drain well. Cut noodles into 5cm lengths  
and finely slice mushrooms; set aside.  
2. Heat oil in a wok over high heat and stir  
fry garlic and ginger for 1 minute. Add  
carrot and toss until soften.  
3. Add cabbage, bamboo shoots, tofu,  
noodles, mushroom, fish sauce and  
sugar and cook 3-4 minutes. Remove  
from heat and stir through kaffir lime  
leaves. Set aside to cool completely.  
4. To make the spring rolls, place wrapper  
onto a flat work surface with one  
corner pointing towards you. Spoon a  
2 tablespoons of filling in the centre of  
the wrapper, brush the edges with cold  
water. Roll up, tucking in the sides as  
you do so to make a 12cm long cylinder.  
Repeat with remaining filling and  
wrappers. Cover completed spring rolls  
with tea towel or cling film to prevent  
them from drying out.  
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31  
RECIPES  
5. Roll tablespoons of risotto into a ball  
and push a hole into the side. Spoon in  
a little of the mushroom mixture and  
taleggio cheese into the centre and roll  
to enclose, using a little extra rice to  
plug the hole. Coat balls in breadcrumbs  
and refrigerate until required.  
6. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C. Deep fry in batches for  
1-1½ minutes or until golden brown and  
heat through.  
ARANCINI BALLS WITH  
MUSHROOM, THyME AND  
TALEGGIO CHEESE  
Makes 16  
INGREDIENTS  
2 ½ cups chicken stock  
2 tablespoons olive oil  
20g butter  
1 onion, finely chopped  
2 garlic cloves, crushed  
Season with sea salt and serve hot.  
¾ cup aborio rice (or vialone and canaroli rice)  
2 tablespoons grated parmesan  
Sea salt and freshly ground black pepper  
120g Swiss brown mushrooms, trimmed and  
finely chopped  
1 teaspoon chopped thyme  
20g taleggio cheese, finely diced  
L cup dried breadcrumbs  
METHOD  
1. Place stock into a saucepan and warm  
gently over low heat.  
2. Heat half the oil and butter together in  
a pan and cook onion and garlic over  
medium heat for 3-4 minutes or until  
softened. Remove half of the onion  
mixture and set aside to cook with the  
mushrooms.  
3. Add rice and toss to coat for  
1 minute. Pour in half the stock and stir  
occasionally until all the stock has been  
absorbed. Repeat with remaining stock  
until the rice is cooked; stir in parmesan  
and season with black pepper. Spoon  
onto a flat tray; cover and cool in the  
refrigerator.  
4. Wipe out any rice remaining from  
pan and add remaining oil and onion  
mixture, mushroom and thyme. Cook  
over medium heat until mushrooms have  
softened and mixture is dry. Remove and  
cool completely.  
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32  
RECIPES  
STUFFED ZUCCHINI FLOWERS  
WITH FETA AND BASIL  
JAPANESE MISO GLAZED  
EGGPLANT  
Serves 4 as an entrée  
Serves 4-6  
INGREDIENTS  
INGREDIENTS  
1 cup flour  
2 tablespoons mirin  
Pinch salt  
2 tablespoons sake  
1 cup water  
2 teaspoons olive oil  
1 egg, separated  
3 tablespoons shiro miso  
2 tablespoons sugar  
1 teaspoons sesame oil  
6 Japanese eggplants  
1 tablespoon sesame seeds  
2 green onions, sliced  
16 zucchini flowers  
150g marinated goat’s cheese feta  
1 tablespoon finely chopped basil  
Salt and freshly ground black pepper  
METHOD  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C.  
1. Mix flour and salt together and whisk in  
water, oil and egg yolk. Set aside to rest  
for 30 minutes.  
2. Fill deep fryer with 4 litres of oil and  
preheat to 180°C.  
3. Gently wash zucchini flowers and pat  
dry with paper towel. Open each flower  
and remove stamen from inside; Discard.  
4. Mash goat’s feta and basil together and  
season with freshly ground black pepper.  
Spoon a teaspoonful into each flower  
and press petals together to enclose.  
2. Combine mirin and sake in a small  
saucepan and bring to the boil over  
medium high heat. Boil for 1-2 minutes  
to cook off the alcohol. Remove and  
stir in miso and sugar until thick and  
smooth.  
3. Reduce heat to low and return miso  
mixture to the stove. Cook, stirring  
occasionally for 5 minutes. Remove and  
cool completely; stir in sesame oil and  
set aside.  
4. Slice eggplants in half lengthways and  
score flesh in a criss-cross pattern. Pat  
dry with paper towel.  
5. Place 3-4 halves into the basket and  
carefully lower them into the hot oil.  
Cook 1-2 minutes. Remove and drain  
on paper towel. Repeat with remaining  
eggplant making sure to reheat the oil  
between each batch.  
6. Preheat a grill on High. Lay cooked  
eggplant, cut side up, onto a baking tray  
lined with baking paper, and brush with  
miso glaze. Sprinkle with sesame seeds.  
Grill for 2-3 minutes or until golden and  
hot.  
5. Whisk egg white to soft peaks and  
fold through batter. Coating one at  
a time, dip each zucchini flower into  
the batter and lower into the hot oil.  
Cook in batches of 4 for 3-4 minutes or  
until crisp and golden. Drain on paper  
towel and season with salt. Repeat with  
remaining batter and zucchini, making  
sure to reheat the oil between batches.  
Serve immediately.  
Serve immediately topped with slice green  
onions.  
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33  
RECIPES  
DEEP FRIED SHREDDED BEEF  
yUMMy vEAL SCHNITZEL  
Serves 6  
Serves 6-8  
INGREDIENTS  
INGREDIENTS  
600g beef fillet, trimmed  
¼ cup light soy sauce  
2 tablespoons Shaoxing wine  
1 tablespoon fish sauce  
1 teaspoon sesame oil  
8 veal escalopes (approx 100g each)  
1 cup dried breadcrumbs  
1 cup panko crumbs  
½ cup finely grated parmesan  
3 teaspoons garlic salt  
3 garlic cloves, crushed  
2cm piece ginger, finely grated  
½ cup corn flour  
2 tablespoons dried parsley flakes  
½ cup plain flour  
3 eggs, beaten  
Ice berg lettuce cups and sliced green onion to  
serve  
Lemon wedges to serve  
METHOD  
Plum or hoisin sauce to serve  
1. Place veal between 2 layers of cling  
film and pound with a meat mallet until  
approximately 2mm thin.  
2. Combine crumbs, parmesan, garlic salt  
and parsley and mix well; transfer crumb  
mixture to a flat plate.  
METHOD  
1. Wrap the fillet in plastic wrap and place  
into the freezer for 1 hour or until semi-  
frozen. Remove plastic and cut the fillet  
lengthways into six slices. Slice each  
strip thinly across the grain so that you  
have long thin strips the size of a match  
stick.  
3. Coat 1 veal steak in flour, shaking off any  
excess and then dip into beaten egg.  
4. Cover with crumb mixture, pressing  
lightly so that the crumb sticks. Transfer  
schnitzel to a clean plate and repeat with  
remaining steaks, flour, egg and crumb.  
2. Place into a bowl and stir in soy,  
Shaoxing wine, fish sauce, sesame oil,  
garlic and ginger. Cover and refrigerate  
for 2 hours or preferably overnight.  
3. Sift corn flour over beef and mix well.  
Spread the beef out onto a tray and  
refrigerate uncovered for 1 hour.  
5. Cover plate with cling film and  
refrigerate for 30 minutes.  
6. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C. Preheat oven 160°C and line a  
baking tray with paper towel.  
4. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C.  
7. Deep fry 1 or 2 schnitzel at a time for  
2 minutes; place onto prepared tray  
and keep warm in oven. Repeat with  
remaining schnitzel, making sure to  
reheat the oil between batches.  
5. Have basket in lowered position. Deep  
fry beef in small batches, separating the  
beef with metal tongs. Cook 3-4 minutes  
or until crisp and browned. Lift basket  
and drain on paper towel. Repeat with  
remaining beef, making sure to reheat  
the oil between each batch.  
Serve hot with wedges of lemon.  
6. To serve, place lettuce cups onto serving  
plates and fill with a little sauce. Top  
NOTE  
with crispy beef strips and sprinkle over  
sliced green onions. Serve immediately.  
Substitute with chicken for chicken  
schnitzel.  
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34  
RECIPES  
3. Unwrap one pastry disc and roll out until  
about 1mm thick. Using an 8cm cutter,  
cut out discs from dough. Working with  
4 discs at a time, roll out each pastry disc  
into an oval shape that will fit onto the  
cannoli tube. The dough should now be  
½ mm thick. Grease 4 cannoli tubes with  
cooking spray and wrap each pastry disc  
around the cannoli tubes, securing the  
join with egg white and pressing down  
on the centre to seal completely.  
4. Fry 4 tubes at a time for 2-3 minutes  
or until cannoli is golden and crisp.  
Remove from oil and drain on paper  
towel. Cool slightly.  
5. While, still warm, remove cannoli shells  
from the tubes by holding cannoli in the  
centre and gently sliding cannoli from  
the tube. Allow to cool completely.  
CHOCOLATE CANNOLI WITH  
ORANGE AND CHOCOLATE  
RICOTTA CREAM  
Makes 16  
INGREDIENTS  
3 cups plain flour  
2 tablespoons cocoa  
¼ cup caster sugar  
¼ teaspoon salt  
70g cold lard  
2 eggs, beaten  
2 tablespoons white vinegar  
60ml Marsala  
1 egg white, lightly whisked  
Orange and chocolate ricotta cream  
600g fresh ricotta, well drained of excess liquid  
½ cup icing sugar, plus extra for dusting  
Finely grated rind of an orange  
1 tablespoon Grand Marnier  
6. Repeat with remaining dough and tubes,  
making sure to reheat the oil between  
batches.  
½ cup dark Lindt 70% chocolate, finely chopped  
7. To make the ricotta cream; lightly beat  
ricotta and icing sugar until creamy  
and soft. Fold through orange rind  
and Grand Marnier. Spoon into a  
piping bag with a large nozzle and fill  
cooled cannoli tubes. Dip each end of  
the cannoli into the finely chopped  
chocolate and serve dusted with icing  
sugar.  
METHOD  
1. Place flour, cocoa, sugar and salt into  
the bowl of a food process and add  
lard. Pulse until mixture resembles fine  
breadcrumbs. Add eggs, white vinegar  
and Marsala and pulse until dough just  
comes together. Add an extra  
1-2 tablespoons of water if dough is too  
dry. Tip onto a lightly floured surface  
and knead for 1-2 minutes until smooth  
and elastic. Divide dough in two and  
form into a disc. Cover with plastic wrap  
and refrigerate for 2 hours.  
Serve with coffee.  
NOTE  
Unfilled cannoli tubes can be kept in  
an air tight container for 3-4 days.  
2. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C and line a tray with paper  
towel.  
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35  
RECIPES  
5. Place basket into lowered position and  
carefully drop 4 or 5 balls into oil; cook,  
turning over half way. Remove basket  
and turn out donuts onto paper towel.  
Repeat with remaining balls, making  
sure to reheat oil between batches. Cool  
donuts completely.  
LITTLE CHOCOLATE FILLED  
DONUTS  
Makes 24  
INGREDIENTS  
2 teaspoons dry yeast  
½ cup warm milk  
6. To make the icing, melt butter in a  
saucepan over low heat and stir in cocoa.  
Bring to the boil for 30 seconds and  
remove. Stir in icing sugar and milk and  
beat until smooth and glossy. Dip one  
side of doughnuts into icing and cool  
on a wire rack until set.  
2 tablespoons caster sugar  
50g butter, melted  
2L cups plain flour, plus extra for kneading  
2 eggs, beaten  
50g dark chocolate bits  
Chocolate icing  
125g butter  
2 tablespoons cocoa powder  
250g icing sugar  
¼ cup milk  
METHOD  
1. Combine the yeast, milk and half the  
sugar into a large bowl. Set aside for  
5 minutes or until bubble appear on  
the surface.  
2. Add butter, flour, eggs and remaining  
sugar. Using a butter knife, cut mixture  
until a soft sticky dough forms.  
3. Turn out onto a lightly floured surface  
and knead for 3 minutes or until smooth.  
Place into an oiled bowl, cover and stand  
in a warm place for 30 minutes or until  
doubled in size. Punch risen dough  
and tip back onto a floured surface,  
knead again for 2-3 minutes so that  
the dough is smooth and very elastic.  
Roll tablespoons of dough into balls  
and place onto a baking tray lined with  
baking paper. Push 2 chocolate bits into  
the centre of each ball and roll to fully  
enclose; set aside for 30 minutes to rise.  
4. Fill deep fryer with 4 litres of oil. Set  
deep fryer to DONUT/FRESH setting.  
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36  
RECIPES  
6. Fill deep fryer with 4 litres of oil. Set  
CINNAMON SUGARED POTATO  
DONUTS  
deep fryer to DONUTS/FRESH setting.  
7. Place basket into lowered position and  
carefully drop 3 rings into oil, cook  
turning over half way, or until golden.  
Remove basket and turn out onto paper  
towel.  
Makes 14  
INGREDIENTS  
1 tablespoon dried yeast  
1 cup warm milk  
¼ cup caster sugar, plus extra ½ teaspoon  
½ cup cool mashed potato  
2 cups plain flour  
Dust warm donuts with combined sugar and  
cinnamon and serve hot or cold.  
Pinch salt  
2 tablespoons vegetable oil  
½ cup caster sugar  
1 tablespoon ground cinnamon  
METHOD  
1. Combine yeast, milk and  
½ teaspoon of sugar into a large bowl.  
Set aside for 5 minutes or until bubbles  
appear on the surface.  
2. Place remaining sugar, mashed potato,  
flour and oil into a large mixing bowl  
and pour in yeast mixture.  
3. Using a butter knife, cut mixture until  
it forms a sticky dough. Turn out onto a  
lightly floured surface and knead for  
5 minutes or until smooth. Place into an  
oiled bowl, cover and stand in a warm  
place for 30 minutes or until doubled in  
size.  
4. Punch risen dough and tip back onto a  
floured surface, knead again for  
5 minutes so that the dough is smooth  
and very elastic.  
5. Roll out dough to approximately 1 ½cm  
thick. Use a 9cm round cutter to cut out  
circles. Use a 3cm round cutter to cut  
holes from the centre of the rounds to  
make rings. Place rings onto a baking  
tray lined with non-stick paper. Knead  
remaining dough and repeat with cutters  
until dough has been used up. Set aside  
for 10-15 minutes or until risen.  
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37  
RECIPES  
COCONUT BANANA FRITTERS  
WITH LIME & HONEy SyRUP  
HOME MADE APPLE TURNOvERS  
Makes 8  
Serves 6  
INGREDIENTS  
INGREDIENTS  
1 cup rice flour, plus extra for dusting  
¼ cup caster sugar  
¼ cup shredded coconut  
2 tablespoons sesame seeds  
270ml can coconut milk  
1/2 cup water  
600g green apples (about 4)  
1 cinnamon stick  
2 tablespoons brown sugar  
Pinch ground nutmeg  
10g butter  
2 sheets frozen butter puff pastry, thawed  
Cinnamon sugar to serve  
4 large bananas  
METHOD  
Syrup  
1. Place apples into a saucepan with  
cinnamon stick and add enough water  
to come half way up. Cook over medium  
heat, stirring occasionally, for 8-10  
minutes or until softened and all the  
water has evaporated.  
1/2 cup water  
½ cup sugar  
2 tablespoons honey  
1 star anise  
Grated rind and juice of 1 lime  
2. Stir in sugar, nutmeg and butter and  
continue cooking until thickened and  
completely soft and broken down.  
Transfer to a bowl and chill in the  
refrigerator until cold.  
3. Cut each sheet of pastry into 4 squares  
and fill one half of each square with  
a large heaped tablespoon of apple  
mixture. Brush edges with water and fold  
over pastry to form a rectangle.  
METHOD  
1. To make the syrup, place water, sugar,  
honey, star anise and lime rind into a  
saucepan. Bring to the boil over medium  
high heat, stirring occasionally. Reduce  
to a simmer and cook until reduced by  
half and thick and syrupy. Remove and  
stir in lime juice; cool completely.  
2. Combine rice flour, sugar, coconut and  
sesame seeds in a large bowl.  
4. Using a fork, press around the edges  
3. Stir in coconut milk and water to form a  
smooth batter the consistency of thick  
cream.  
4. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C.  
to seal.  
5. Fill deep fryer with 4 litres of oil.  
Preheat to 190°C and deep fry two apple  
turnovers at a time for 21/2 minutes,  
turning over half way.  
6. Drain on paper towel and sprinkle with  
cinnamon sugar. Repeat with remaining  
apple turnovers, making sure to reheat  
the oil between batches.  
5. Peel and halve bananas lengthways. Dust  
with extra rice flour, shaking off excess.  
6. Coating one at a time, dip banana halves  
into batter and gently lower the 2 halves  
into the hot oil. Cook 2-3 minutes or  
until golden. Remove and drain on paper  
towel. Repeat with remaining banana  
and batter, making sure to reheat the oil  
between batches.  
Serve hot with vanilla ice cream.  
Serve hot bananas drizzled over with syrup  
and a scoop of ice cream.  
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38  
NOTES  
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39  

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