the Smart Oven™ - Breville

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58 TOAST FOR TOASTEd COCONUT METHOd 1. Evenly sprinkle unsweetened shredded coconut on the bottom of the Breville pizza pan. 2. Set the wire rack in the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the TOAST function. Select #2 darkness setting and set the number of slices to #1. Press the START/CANCEL button to activate. 3. Once toasted, place in a bowl and set aside. FOR THE MARINAdE METHOd 1. Place ingredients for marinade in a Breville blender or food processor and process for 7–30 seconds until smooth. 2. Place the chicken, red pepper, and pineapple inside a large glass bowl and pour marinade over the chicken and mix to coat. Allow to sit for a few minutes or refrigerate up to 8 hours. MAKE THE POCKETS METHOd 1. Place a square piece of banana leaf on a work surface. Spoon one quarter of the chicken mixture on the centre of the banana leaf. Fold sides over the mixture; then fold the ends. Secure with butcher’s twine or a toothpick. Repeat with remaining leaves until you have four packets. 2. Set the wire rack in the bottom rack height position. 3. Place the packets onto the Breville roasting pan and turn the function dial until the indicator on the LCD screen points to the BAKE function. Set the temperature to 180˚C/ 360˚F with convection turned on. Press START/ CANCEL button to activate. 4. Bake for 20-25 minutes (or until the chicken is no longer pink inside). 5. When ready to serve, place the packets onto the serving plate. Using a knife, cut a slit in the centre of the packet. With your finger, push the sides of the packet together (towards the centre) to push up the filling. 6. Garnish with the toasted coconut, fresh basil and coriander. 7. Serve with a wedge or two of lime and Jasmine rice. * Banana leaves are found in the fresh produce and frozen section of Asian grocery markets. This exotic fragrant mix of ingredients is baked inside banana leaf pouches. Parchment paper or foil can be used to make pouches if you cannot find banana leaves.
BAKE BAKEd CRAB dIP Function: BAKE Temperature: 190°C/375°F Cooking Time: 20-25 minutes Convection Fan: OFF Makes: 2 cups INGREdIENTS 125g cream cheese, cut into cubes, room temperature ½ cup mayonnaise ½ cup shredded cheddar cheese 2 tablespoons lemon juice ½ teaspoon Tabasco (Hot Chilli) sauce 1 teaspoon Worcestershire sauce 1 ½ cup crab meat (fresh or canned) ¼ cup fresh basil leaves, chopped 2 green shallots, trimmed and finely sliced METHOd 1. Beat the cream cheese in a medium sized bowl until smooth using Breville Electric Mixer. Add mayonnaise, cheddar cheese, lemon juice, hot sauce, and Worcestershire sauce. Gently fold in the crab, basil and shallots. 2. Turn the dip into a 4-cup baking dish. 3. Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to BAKE. Set the temperature to 190ºC/375ºF and the timer to 20 minutes. Press the START/ CANCEL button to activate. 4. Bake the dip until it bubbles and the top is golden. Serve with crackers and an assortment of cold vegetables. SPINACH ANd CHEESE CANNELLONI Function: BAKE Temperature: 200°C/ 390°F Cooking Time: 30 minutes Convection Fan: ON yield: 5 servings 3 tablespoons olive oil 1 small onion, finely chopped 2 garlic cloves, minced 300g fresh baby spinach 1 ¾ cups fresh ricotta 1 x 60g egg, lightly beaten ½ cup fresh Italian* parsley, chopped 90g sliced prosciutto (optional) ¼ teaspoon salt pinch ground black pepper ½ cup freshly grated parmesan cheese 10 x (15cm x 10cm) fresh Lasange sheets Extra butter, melted for greasing INGREdIENTS FOR BéCHAMEL SAUCE (WHITE SAUCE) 2 tablespoons unsalted butter 2 tablespoons unbleached all purpose flour 4 cups/1 litre milk ¼ teaspoon salt ¼ teaspoon ground black pepper 1⁄8 teaspoon freshly grated nutmeg ½ cup Parmesan cheese, grated PREPARING FOR BECHAMEL SAUCE 1. Heat butter in a heavy saucepot over medium-low heat. Add the flour to the butter and whisk together. Cook the “roux” for one minute. 2. Gradually add the milk to the roux, beating constantly. Bring the sauce to a boil. 3. Reduce heat to a simmer and cook for 5 more minutes, stirring constantly (the sauce will thicken). Remove from heat and whisk in salt, pepper, nutmeg and the cheese. 4. Strain the sauce using a fine sieve. Keep covered and set aside. 59
Page 1 and 2:
the Smart Oven Instruction Booklet
Page 3 and 4:
CONTENTS 4 Breville recommends safe
Page 5 and 6:
BREVILLE RECOMMENdS SAFETy FIRST
Page 7 and 8: KNOW your Breville Smart Oven
Page 9 and 10: O P Q KNOW yOUR BREVILLE SMART OVEN
Page 11 and 12: PAGE QUICK HEAdER..... START GUIdE
Page 13 and 14: PAGE QUICK HEAdER..... START GUIdE
Page 15 and 16: BEFORE FIRST USE PREPARING THE OVEN
Page 17 and 18: BEFORE FIRST USE REDUCE TEMPERATURE
Page 19 and 20: BEFORE FIRST USE Most recipes recom
Page 22 and 23: OPERATING your Breville Smart Oven
Page 24 and 25: 24 OPERATING yOUR BREVILLE SMART OV
Page 42: 42 OPERATING yOUR BREVILLE SMART OV
Page 45 and 46: USING THE PLATE WARMING TRAy The to
Page 47 and 48: CARE, CLEANING & STORAGE Ensure the
Page 50 and 51: TROUBLESHOOTING
Page 52 and 53: RECIPES
Page 54 and 55: 54 GRILL ROASTING THE yELLOW CAPSIC
Page 56 and 57: 56 TOAST TOASTEd PUMPKIN SEEdS Func
Page 60 and 61: 60 BAKE PREPARING THE CANNELLONI 1.
Page 62 and 63: 62 BAKE RIBS WITH ASIAN BARBECUE SA
Page 64 and 65: 64 BAKE LEMON CHEESECAKE WITH FRESH
Page 66 and 67: 66 BAKE APPLE PIE Function: BAKE Te
Page 68 and 69: 68 ROAST ROASTEd TOMATO HALVES Func
Page 70 and 71: 70 ROAST 4. In a medium stockpot, o
Page 72 and 73: 72 ROAST ROASTING CORNISH HENS METH
Page 74 and 75: 74 PIZZA TOMATO SAUCE FOR PIZZA Mak
Page 76 and 77: 76 PIZZA TRE-FUNGHI INGREdIENTS ¾
Page 78 and 79: 78 COOKIE TRIPLE CHOCOLATE CHIP COO
Page 80: Breville Customer Service Centre Au
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the Smart Oven™ - Breville

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