the Avance® Banquet Frypan - Yardley Hospitality

the Avance ® Banquet FrypanInstruction BookletBEF210–BEF200

CONGRATULATIONSon the purchase of your newBreville Avance ® Banquet Frypan

Contents4 Breville recommends safety first7 Know yourBreville Avance ® Banquet Frypan8 Operating your BrevilleAvance ® Banquet Frypan10 Care & cleaning for yourBreville Avance ® Banquet Frypan16 Cooking techniques20 Recipes3

Breville recommends safety first• Do not place anything on top of theAvance ® Banquet Frypan when the lidis in position, when in use and whenstored.IMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind the power cord before use.• Do not let the power cord hang overthe edge of a bench or table, touch hotsurfaces or become knotted.• To protect against electric shock do notimmerse the power cord, power plug orappliance in water or any other liquid.• The appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance by a personresponsible for their safety.• Children should be supervised to ensurethat they do not play with the appliance.• It is recommended to regularly inspectthe appliance. To avoid a hazard do notuse the appliance if power cord, powerplug or appliance becomes damaged inany way. Return the entire appliance tothe nearest authorised Breville ServiceCentre for examination and/or repair.• If the supply cord is damaged, it must bereplaced by the manufacturer, its serviceagent or similarly qualified persons inorder to avoid a hazard.• Any maintenance other than cleaningshould be performed at an authorisedBreville Service Centre.• This appliance is for household use only.Do not use this appliance for anythingother than its intended use. Do not usein moving vehicles or boats. Do not useoutdoors. Misuse may cause injury.• The installation of a residual currentdevice (safety switch is recommendedto provide additional safety protectionwhen using electrical appliances. It isadvisable that a safety switch with a ratedresidual operating current not exceeding30mA be installed in the electricalcircuit supplying the appliance. See yourelectrician for professional advice.WARNINGDo not operate the Avance ® BanquetFrypan on an inclined surface. Do notmove the Avance ® Banquet Frypanwhile it is switched on.SAVE THESEINSTRUCTIONS5

KNOWyour Breville Avance ® Banquet Frypan

KNOW your Breville Avance ® Banquet FrypanABCDGFEHIA. Dishwasher safe glass lidwith adjustable steam ventB. Large rectangular 38cm x 29.5cmfrypanC. Extra deep 78mm panD. Cool touch handlesE. High quality non-stickcooking surfaceF. Powerful 2200 watt die-cast elementG. Non-slip feetH. Trigger release removable variableTemperature Control Probewith 10 heat settingsI. Pan tilt lever7

KNOW your Breville Avance ® Banquet FrypanBefore first useRemove and safely discard any packagingmaterial or promotional stickers beforeusing your Avance ® Banquet Frypan for thefirst time. It is recommended before the firstuse to wash your frypan and lid in hot soapywater. Rinse and dry thoroughly. Do notimmerse the power cord, power plug and/orTemperature Control Probe in water or anyother liquid.Operation of your frypan1. Insert the Temperature Control Probeinto the probe socket on the appliance.Plug power cord into a 230/240V poweroutlet and switch ‘On’. Always insert theprobe into the appliance first, then insertpower plug into power outlet.NOTEBefore inserting the TemperatureControl Probe into the probe socket;ensure the interior of the socket iscompletely dry. To do this, shake outexcess water then wipe the interior ofthe socket with a dry cloth.5. Leave the Temperature Control Probeconnected to the appliance until cool.6. Remove the Temperature Control Probeand follow the cleaning instructions toclean the frypan (page 10).NOTEThis frypan must be used withthe Temperature Control Probeprovided. Do not use any otherprobe or connector.NOTETo adjust the steam outflow from thefrypan, turn the adjustable steam ventattached to the knob on the glass lid.USING THE PAN TILT LEVERPan tilt lever is located under thetemperature control probe. Pull lever awayfrom base and rest in upright position onbench top. This will slope frypan to one sideso that when sautéing or roasting, oil/fatscan collect in one area away from food.2. Turn the dial on the TemperatureControl Probe clockwise to the desiredsetting. The red heating light on theprobe will illuminate.3. The red heating light will remainilluminated until the frypan reachesthe desired temperature. Once thetemperature has been reached, the redlight will cycle ‘On’ and ‘Off’ duringcooking to maintain the desiredtemperature.4. When cooking is completed, turn thedial anti-clock-wise until it is alignedwith the ‘MIN’. Switch off at the poweroutlet and unplug power cord.8

CARE, CLEANING& STORAGEfor your Breville Avance ® Banquet Frypan

Care, Cleaning & Storage for your Breville Avance ® Banquet FrypanCare• Do not leave plastic cooking utensilsin contact with the hot frypan surfacewhile cooking.• Do not use metal utensils on the nonstickcoating of the frypan. Only usewooden or good quality plastic utensilsto stir or serve food.• Before cleaning, switch the frypan to‘MIN’ and unplug power cord from thepower outlet. Remove the TemperatureControl Probe when cooled, from theprobe socket of the appliance.CleaningTemperature Control Probe• If cleaning is necessary, wipe theTemperature Control Probe over witha slightly damp cloth. Ensure it iscompletely dry before use.NOTENever immerse the TemperatureControl Probe, power plug or powercord in water or any other liquid.Non-stick cooking surfaceCooking on a non-stick surface minimisesthe need for oil. As food does not stick,cleaning is easier.Any discolouration that may occur on thenon-stick surface may detract from theappearance of the frypan but will not affectthe cooking performance.Do not use metal (or other abrasive)scourers when cleaning the non-stickcoating. Wash with hot soapy water.Remove stubborn spots with a soft plasticwashing pad or nylon washing brush. Rinseand dry thoroughly.NOTETo clean the interior and exteriorsurface and glass lid wash in hotsoapy water. Remove stubborn spotswith a plastic washing pad or nylonwashing brush.Removing discolouration of thenon-stick surface• Combine 2 tablespoons bicarbonate ofsoda, ¼ cup household bleach, 1 cup water.• Pour into the frypan, place lid on with thevent closed, and simmer for 5-10 minutes.• Clean in a well-ventilated area andavoid breathing in the vapours. Wash asdirected before re-use. In some instancesthis may not remove all the staining.Glass lidWash the lid in warm soapy water using a softcloth or sponge, rinse and dry thoroughly.Dishwasher safeYour frypan and glass lid are dishwashersafe for easy cleaning. Remove the probeand power cord before placing frypan intothe dishwasher.NOTEBefore inserting the TemperatureControl Probe into the probe socket,ensure the interior of the socket isfully dry. To do this, shake out excesswater then wipe the interior of thesocket with a dry cloth.11

Care, Cleaning & Storage for your Breville Avance ® Banquet FrypanStorageStore the frypan upright with the lid in position.Store the Temperature Control Probecarefully. Take care not to knock or drop theprobe as this can cause damage. If damageis suspected, return the Temperature ControlProbe with the frypan to your nearest BrevilleService Centre for inspection.TIPFor convenient storage of theTemperature Control Probe, line thefrypan with 2 sheets of kitchen paperand place the probe on the kitchenpaper. This will ensure the probe andpower plug do not scratch the nonsticksurface.12

COOKING TECHNIQUESfor your Breville Avance ® Banquet Frypan

Cooking Techniques for your Breville Avance ® Banquet FrypanStir fryingRecommended Temperature Control Probesetting ‘High Sear’.• An energy efficient and healthy way ofcooking foods. The benefit of this methodis its speed and flavour result. The cookingaction for stir frying is a continual stirringmotion to ensure the food is evenlyexposed to the heat and cooks quickly andevenly in a couple of minutes.• Stir frying should be carried out using a‘High Sear’ setting.• Preheat your frypan before adding anyingredients, allowing the heating lightto cycle ‘On’ and ‘Off’ several times.This will allow the frypan to reach andmaintain an even high temperature.• Stir frying is a dry heat cooking methodand is best suited to tender cuts of meat.Timing is a key factor as over cookingwill give a tough, dry result. Cookingtimes will depend on the size andthickness of the meat, as the bigger thepieces, the more time needed.Recommended cutsBeefChickenLambPorkVealLean beef strips prepared fromrump, sirloin, rib eye, fillet.Lean chicken strips preparedfrom breast fillets, tenderloins,thigh fillets.Lean lamb strips prepared fromfillet, lamb leg steaks, round ortopside mini roasts, eye of loin.Lean pork strips prepared fromleg, butterfly or medallion steaksor fillet.Eye of loin, fillet, round, rumpor topside.Suggested times for stir frying vegetables:cooking timeingredients3 minutes Onion quartered,broccoli flowerets,carrots sliced,soaked Chinesedried mushrooms2 minutes Snow peas,capsicum sliced,zucchinis sliced,water chestnuts,bamboo shoots1 minute Garlic minced,chilli minced,ginger minced,shallots chopped,bean sproutsThese brief cooking times will keepvegetables crisp.Stir fry tips• Prepare meat strips from recommendedcuts as listed above by removing fatand slicing thinly across the grain(across direction of meat fibers). Slicingacross the grain ensures tenderness.Cut into very thin strips, approximately5-8cm in length. Partially freeze meat(approximately 30 minutes) to makeslicing easier.• Buy meat strips already prepared fromyour butcher or supermarket.• Stir fry meat strips in small batches (approx200-300g) to keep juice in meat and avoid‘stewing’, resulting in tougher meat.• Meat strips should sizzle when added tothe frypan.• Stir fry meat strips for 1-2 minutes.Longer cooking will toughen meat.15

Cooking Techniques for your Breville Avance ® Banquet Frypan• Remove each batch when cooked andallow frypan to reheat before stir fryingthe next batch. By cooking in smallbatches the heat of the frypan remainsconstant, ensuring the meat doesn’t stewand toughen.• A small amount of oil can be mixedthrough the meat strips before addingto the frypan, along with any otherflavouring such as garlic, ginger andchilli. A little sesame oil can also addflavour. Mixing the oil with the meat inthis way cuts down on the quantity used.• Drain off thin marinades from meatstrips before stir frying to preventstewing and splatter.• Stir fry vegetables in a little oil (orsprinkling of water) before meat isadded for vivid colour and crispness.• These brief cooking times will keepvegetables crisp.• Peanut oil is traditionally used for stirfry Asian style dishes. However otheroils such as vegetable, canola and lightolive may be used.• Do not over fill the frypan. If necessary,cook in batches and reheat at the endof stir frying. If using this methodremember to under cook slightly soreheating will not spoil the finished dish.• Serve stir fried foods immediately toretain their crisp texture.SautéingRecommended Temperature Control Probesetting 8 –‘High Sear’. Use for sautéingonions, garlic, spices, pastes, herbs,vegetables, meat and seafood.NOTEIf using oil to sauté, use setting HighSear. If using butter, use setting 8.Shallow fryingRecommended Temperature Control Probesetting 8 - ‘High Sear’.Use to crispen and cook foods in a smallamount of oil. The foods may have alreadybeen cooked.• Use approximately 2-4 cups oil orsufficient oil so that half the foodis immersed.• Preheat the oil before adding food.• Never cover the frypan with the lidduring heating or cooking with oil asthis can cause overheating. It may alsoresult in condensation dripping into theoil causing bubbling and splattering.• Do not move the frypan during heatingor cooking.• Wipe moisture from foods to avoidsplattering.• Cook a few pieces at a time to ensurecrispness.• Drain cooked foods on kitchen paper toabsorb excess oil.• Never leave your frypan unattended orunsupervised while shallow frying.• Allow oil to cool before removingfrom frypan.• Vegetable or canola oil is recommendedfor frying.Pan fryingRecommended Temperature Control Probesetting Searing meat – ‘High Sear’ Mediumheat – 6-8.Use for cooking meats, fish, seafood, eggs,chicken or sausages.• Preheat frypan on ‘High Sear’ setting. Asmall amount of oil can be added to theheated frypan if desired.• Brushing whole meat cuts, for example,steak, chicken breast, fish fillets, with asmall amount of oil before pan fryingwill give a more even result and reducesamount of oil required.16

Cooking Techniques for your Breville Avance ® Banquet Frypan• Allow time for meat to sear on bothsides. Then reduce to setting 6-8.• Delicate foods such as fish and eggsshould be panfried on Medium HeatSetting 6-8. Allow time for fish to becooked on both sides and eggs to set.RoastingRecommended Temperature Control Probesetting Searing Roast - ‘High Sear’ CookingRoast – 4 - 8.Roasting meat and poultryThe frypan is ideal for roasting meat andpoultry, as the meat retains flavour andjuices. The frypan’s lid provides ampleroom for larger joints of meat and poultryup to 1.5kg.• Preheat the frypan on setting ‘High Sear’.• Fattier joints of meat such as lambrequire no oil. Use only a small amountof oil for leaner roasts.• Sear and seal the meat on all sides.Position the lid.• After searing, turn the dial to setting 4-8,to cook meat to desired doneness.• Turn the meat over during cooking.• Once the meat is cooked, remove fromfrypan, set aside and cover with foil. Thisallows the juices in the meat to settlebefore carving.• To make gravy: Drain excess oil fromfrypan, stir 1-2 Tablespoons plainflour into frypan residue, cook for 1-2minutes, reduce heat, gradually add 1-2cups stock. Increase heat and stir gravycontinuously until it comes to the boil,reduce heat and simmer 3-4 minutesuntil gravy thickens. Serve immediatelywith sliced roast meat.Roasting vegetables• Vegetables such as potatoes, pumpkin,sweet potato, parsnips, etc. can beadded to the frypan with the meatduring cooking.• Cut vegetables into even sized piecesand lightly brush with oil.• Add to the frypan 40-65 minutesbefore serving.• For crisper vegetables, remove themeat, drain juices and add vegetables.Increase the heat for the last few minutesof cooking.Roasting timesThe following times will cook the meats to‘Well Done’. These times can be reduced formeats to be cooked to personal preference.Suggested times for meat ‘Well Done’:IngredientPorkVealLamb/BeefChickenBoilingRoasting time30-40 minutes/500gafter searing30-40 minutes/500gafter searing25-30 minutes/500gafter searing30-35 minutes/500gafter searingRecommended Temperature Control Probesetting ‘High Sear’.Use for cooking rice and pasta.• 1 cup to 6 cups water = 1 quantity• Cooking time approximately8-12 minutes• Cooking times will vary for differenttypes of pasta and rice.17

Cooking Techniques for your Breville Avance ® Banquet Frypan• Always bring water to the boil withthe lid in position. Remove lid and add½ teaspoon salt and 1 Tablespoon ofoil to water to assist with cooking andto prevent pasta and rice grains fromsticking together.• Cook rice or pasta uncovered, stirringoccasionally to prevent sticking.• Reduce to a lower heat setting if waterboils too quickly.BakingYour Banquet Frypan can be used forbaking cakes.Preheat the frypan on setting ‘High Sear’,with the lid on.• Elevate the cake pan or tray from the baseof the frypan using a small wire rack.• Cooking times will be longer than thoseof a conventional oven. Use recipes inthis book as a guide to the cooking timesfor your own recipes.18

RECIPES

BREAKFASTHam and herbedcheese omeletteServes 4INGREDIENTS4 x 60g eggs, separated2 Tablespoons milk1 teaspoon mild English mustard¼ teaspoon salt2 Tablespoons butter120g sliced ham, thinly sliced into strips2 Tablespoons finely snipped chives1 Tablespoon chopped parsley1 medium tomato, chopped½ cup grated tasty cheese, for servingmethod1. Combine egg yolks, milk, mustard andsalt in small bowl.2. Beat egg whites in a separate bowl untilsoft peaks form. Fold egg whites throughegg yolk mixture.3. Heat in frypan on setting ‘High Sear’.Add butter to melt, add ham, chives,parsley and tomato, sauté for 2 minutes.Remove and set aside.4. Reduce heat to setting 4-6. Pour eggmixture evenly into frypan. Cover andcook until top of omelette puffs and baseis cooked and golden.5. Sprinkle ham filling over half theomelette. Fold remaining omelette halfover filling. Remove from frypan.6. Cut into four slices and serve sprinkledwith grated cheese.HONEY AND MIXEDSPICE pikeletsMakes 12INGREDIENTS1 cup/155g plain flour2 teaspoons baking powder¼ Tablespoon brown sugar1 teaspoon ground ginger¼ teaspoon cinnamon¼ teaspoon mixed spices2 x 60g eggs, lightly beaten1 Tablespoon honey1 cup/250ml milk2 Tablespoons butter, melted2 Tablespoons butter, extra, for greasingJam, for servingWhipped cream, for servingmethod1. Preheat frypan on heat setting 6-8.2. Sift dry ingredients into a small mixingbowl. Add eggs and beat using a mixeron a medium speed. Gradually addremaining ingredients and mix untilsmooth.3. Allow mixture to stand for 5 minutes.4. Add butter to grease frypan. Drop 6level Tablespoons of mixture about 4cmapart into hot greased frypan. Cook untilbubbles appear on top of pikelets. Turnand cook until golden. Remove pikeletsfrom pan. Repeat with remaining mixture.5. Serve warm with jam and whipped cream.21

BREAKFASTCrêpesMakes 10INGREDIENTS1½ cups/235g plain flourPinch of salt3 x 60g eggs, lightly beaten1¼ cups milk1 teaspoon vanilla essence2 Tablespoons butter, melted1 Tablespoon butter, extra, for greasingLemon juice, for servingIcing sugar, for servingmethod1. Preheat frypan on heat setting 8- ‘HighSear’.2. Sift flour and salt into small bowl.Combine eggs, milk, vanilla and butter.Slowly add to dry ingredients and beatmixture until smooth.3. Add butter to lightly grease frypan. Poursufficient batter into frypan to make afine even crêpe. Turn crêpe over and cookuntil golden. Remove crêpe and repeatwith remaining mixture. Cook quickly asovercooking will toughen crêpes.4. Serve sprinkled with lemon juice andicing sugar.CLASSIC PancakesMakes 8INGREDIENTS1 cup/155g plain flourPinch of salt1 x 60g egg¼ cup milk2 Tablespoons butter, melted2 Tablespoons butter, extra, for greasingFruit, for servingIce-cream, for servingmethod1. Preheat frypan on heat setting 6-8.2. Combine flour, salt, egg, milk and butterin small mixing bowl. Beat until smooth.3. Allow mixture to stand for 5 minutes.4. Add butter to lightly grease frypan. Poura small quantity of batter into frypan.Cook until bubbles form on top of thepancake. Carefully turn the pancake overand cook until golden brown.5. Remove pancake from pan and repeatwith remaining mixture.6. Serve with fruit and ice-cream. Also idealfor savoury dishes.22

SOUPSChicken and sweet corn soupServes 4-6INGREDIENTS1 Tablespoon peanut oil1 clove garlic, crushed500g creamed corn150g cooked and shredded chicken meat4 cups/1 Litre chicken stock4 x 60g egg whites separated1 teaspoon ground black pepper, for serving1 Tablespoon finely chopped parsley, for serving4 green shallots, sliced diagonally, for servingmethod1. Heat oil in the frypan on‘High Sear’ setting.2. Add garlic, corn, chicken meat and stirfry for 1 minute.3. Add chicken stock and bring to the boil.Reduce heat setting to 4-8.4. Slowly add egg whites to hot stockmixture, stirring continuously to createfine shreds.5. Cook for 2 minutes.6. Serve hot, sprinkled with pepper, parsleyand green shallots.NOTEEgg yolks are not required in this recipe.French onion soupServes 4-6INGREDIENTS1 Tablespoon butter1 Tablespoon oil6 medium brown onions, finely sliced1 clove garlic, crushed2 Tablespoons plain flour1 cup/250ml red wine1 teaspoon chopped fresh thyme6 cups/1500ml beef stockSalt and pepper, optionalmethod1. Heat frypan on ‘High Sear’ setting, addbutter, oil, onions and garlic. Stir fryuntil onions are golden.2. Reduce to heat setting 8, stir in flour andcook for 1 minute.3. Gradually stir in wine and thyme andcook until liquid is reduced by half.4. Stir in beef stock, increase to ‘HighSear’ setting and bring to the boil.Reduce to heat setting 4, and simmerfor 15-20 minutes.5. Add salt and pepper to tastebefore serving.23

SOUPSVEGETARIANCurried pumpkin soupServes 4INGREDIENTS40g butter1 large leek, thinly sliced2 cloves garlic, freshly crushed1 Tablespoon curry powder2 teaspoons ground cumin1kg butternut pumpkin, peeled and chopped6 cups/1500ml chicken stockFreshly ground black pepper120ml sour cream, for serving½ bunch finely chopped chives, for servingmethod1. Preheat frypan on setting 8. Add butterto melt, then sauté leek, garlic and spicesuntil soft.2. Add pumpkin, stock and pepper.Increase to ‘High Sear’ setting, coverwith lid and bring to the boil. Reduce tosetting 2-4 and simmer for 30 minutesor until pumpkin softens.3. Cool slightly and blend or processcooked mixture until smooth.4. Serve hot topped with a swirl of sourcream and sprinkled with chives.Baba GhannoushServes 6INGREDIENTS2 Tablespoons olive oil2 medium eggplants, peeled and chopped into1cm pieces2 cloves garlic, crushed1½ Tablespoons lemon juice½ teaspoon sweet paprika½ cup/125ml vegetable stock200g cream cheese, softenedTurkish bread, toasted, for servingmethod1. Heat oil in frypan on setting‘High sear’.2. Add eggplants, garlic and paprika andsauté for 2 minutes.3. Add lemon juice and chicken stock,bring to the boil, reduce to heat setting4-6. Cover with lid and simmer for 10minutes or until eggplant has softened.4. Cool mixture, then blend or process withcream cheese until smooth.5. Refrigerate in an airtight containeruntil required.6. Serve with toasted Turkish bread.24

VEGETARIANAsparagus with Thai dressingServes 4-6INGREDIENTS3 bunches fresh asparagus, trimmed1 Spanish onion, peeled and thinly sliced¼ cup freshly chopped coriander¼ cup freshly chopped mint1 Tablespoon finely snipped garlic chives1 Tablespoon extra virgin olive oil2 Tablespoons freshly squeezed lime juice2 small red chilli, finely sliced¼ cup red wine vinegar1 Tablespoon fish sauceSalad leaves, for servingmethod1. Cut asparagus into 8cm lengths.2. Pour 6 cups/1.5L of water into frypan.Cover with lid and bring water to theboil on heat setting ‘High Sear’.3. Place asparagus into boiling water. Cookfor 5 minutes until asparagus is tender.Remove and rinse under cold water.4. Drain asparagus onto paper towel. Tossasparagus, onion and herbs together in aserving bowl. Cover and chill for an hourbefore serving.5. Combine oil, juice, chilli, red winevinegar and fish sauce. Pour overasparagus and toss lightly.6. Serve asparagus with salad leaves.RatatouilleServes 4INGREDIENTS¼ cup/65ml olive oil2 cloves garlic, thinly sliced1 large Spanish onion, peeled and roughlychopped3 red capsicum, seeded and cut into 4cm cubes1 medium eggplant, roughly chopped8 Roma tomatoes, chopped4 zucchini, thickly slicedL cup/85ml vegetable stockL cup basil leavesFreshly ground black pepperPasta, for servingmethod1. Heat oil in frypan on heat setting ‘HighSear’. Add garlic and onion and sauté for2 minutes until softened.2. Add capsicum, eggplant, tomatoes,zucchini, stock and basil and sauté for2 minutes. Cover with lid and bring tothe boil. Reduce to heat setting 4-6.3. Simmer for 15 minutes or untilvegetables have softened and liquidthickens.4. Serve with pasta as an accompanimentto beef, chicken, pork or lamb.25

VEGETARIANpotato and kumera curryServes 4INGREDIENTS2 Tablespoons olive oil2 teaspoons brown mustard seeds2 onions, thinly sliced2 cloves garlic, crushed2 teaspoons minced ginger2 red chillies, thinly sliced1 Tablespoon Marsala-blend curry paste500g potatoes, peeled and cubed500g kumera, peeled and cubed1 cup/250ml vegetable or chicken stockmethod1. Heat oil in frypan on heat setting ‘HighSear’. Add mustard seeds and sauté untilthey start to pop.2. Add onions, garlic, ginger and chilliesand sauté for 2 minutes until softened.3. Add curry paste, potatoes, kumera andstock.4. Cover with lid and bring to the boil on‘High Sear’ setting then reduce to heatsetting 4-6. Simmer for 20 minutes oruntil vegetables are just tender andliquid has reduced and thickened.Kumera, zucchini and tofustir fryServes 4INGREDIENTS1 Tablespoon peanut oil1 medium kumera, peeled and diced1 large zucchini, cut into matchsticks1 clove garlic, diced1 teaspoon ginger, sliced into matchsticks100g bean shoots150g firm tofu, cut into slices1 teaspoon sesame seeds1 teaspoon sesame oil1 Tablespoon sweet soy sauceGrilled chicken or pork, for servingmethod1. Heat oil in frypan on ‘High Sear’ setting.Add kumera and cook for 2 minutes.Add zucchini, garlic and ginger andcook for another 2 minutes. Continueto cook for a few minutes to releasearomatics.2. Add remaining ingredients and cook for2 minutes then serve immediately.3. Serve with grilled chicken or pork.26

CHICKENThai green chicken curryServes 4INGREDIENTS1 Tablespoon vegetable oil1 brown onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1½ Tablespoons Thai green curry paste800g skinless chicken thigh meat, diced1 cup chicken stock2 x 200g cans coconut cream200g bamboo shoots1 punnet cherry tomatoesL cup/250ml coriander leavesSteamed jasmine rice, for servingmethod1. Heat oil in frypan on ‘High Sear’ setting.Add onion and cook until golden.2. Add garlic, ginger and curry paste andcook until oil separates from curry paste.3. Add chicken, stock and half the coconutcream, mix well.4. Cover with lid and bring to the boil thenreduce to heat setting 2-4.5. Simmer curry with lid on for 20 minutesor until chicken is cooked. Stir inremaining coconut cream, bambooshoots, cherry tomatoes and corianderleaves and simmer for 5 minutes.6. Serve with steamed jasmine rice.Roast chickenServes 4INGREDIENTS2 sprigs thyme20g butter, softened1.5 kg chicken, trimmed, washed and dried4 rashers bacon, rind removed and sliced in half1 Tablespoon oil¾ cup/190ml chicken stock2 teaspoons chopped thyme, extramethod1. Place thyme sprigs and butter in cavityof prepared chicken.2. Lay bacon diagonally over chickenbreasts and secure with toothpicks ifrequired. Tie chicken legs together.3. Preheat frypan on heat setting ‘HighSear’. Place chicken breast side up intofrypan and brush with oil. Cover with lidand cook for 15 minutes. Reduce heatto setting 4-6 for 11⁄2 hours, bastingregularly with stock.4. Remove chicken from pan and allow tostand for 15 minutes before carving.5. Add extra thyme to pan juices mixingwell and pour sauce over chicken toserve.27

CHICKENOriental chickenServes 4-6INGREDIENTS1.5kg chicken, trimmed, washed and driedL cup teriyaki sauce2 Tablespoons honey2 Tablespoons ginger wine1 Tablespoons crushed garlic¾ teaspoon freshly minced ginger2 shallots, thinly sliced¼ teaspoon five spice powder½ teaspoon sesame oil1 Tablespoon cornflour1¼ cup/315ml chicken stockRice, salad or roasted vegetables, for servingmethod1. Place chicken into a plastic freezer bagor large bowl.2. Combine teriyaki sauce, honey, gingerwine, garlic, ginger, shallots, spicepowders and oil.3. Pour over chicken. Seal bag or coverbowl with plastic wrap. Marinate forseveral hours or overnight. Turn chickenwhen possible.4. Remove chicken, reserving marinade.5. Preheat frypan on ‘High Sear’ setting.Place chicken into frypan and sear onall sides.6. Reduce to heat to setting 4-6. Cover withlid and cook for 1 hour. Baste regularlywith reserved marinade. Remove chickenand keep warm.7. Blend cornflour and stock together. Stirinto pan juices and bring to the boil onheat setting ‘High sear’. Reduce to aheat setting 4-6 and stir until sauce hasthickened.8. Serve chicken with sauce and rice, salador roasted vegetables.chicken pilafServes 4INGREDIENTS1 Tablespoon light olive oil500g chicken breast fillet, sliced into strips1 Tablespoon butter2 cups long grain white rice3 whole cloves garlic½ teaspoon powdered saffron½ teaspoon ground cardamom1 teaspoon ground cumin½ teaspoon Garam Marsala1 cinnamon stick, broken2 cardamom pods, lightly crushed3 cups/750ml chicken stock½ cup sultanas100g smoked almondsmethod1. Heat oil in frypan on heat setting ‘HighSear’. Add chicken strips and cook for2-3 minutes, remove and set aside.2. Heat butter on heat setting 8. Add riceand stir well to coat with butter. Addgarlic, spices and stock.3. Increase to heat setting ‘High Sear’,cover with lid and bring to the boil.Reduce to heat setting 2-4 and simmerfor 20 minutes or until rice has cooked.4. Stir chicken, sultanas and smokedalmonds thoroughly into rice. Reheatthoroughly before serving.28

CHICKENBEEFCreole chickenServes 4-6INGREDIENTS1kg chicken legs2 Tablespoons Cajun spice mix2 teaspoons sweet paprika1 Tablespoon freshly chopped basil1 cup/155g plain flour¼ cup light olive oil1 red capsicum, trimmed, seeded and diced1 green capsicum, trimmed, seeded and diced2 sticks celery, thinly sliced2 red chillies, thinly sliced1 cup/250ml chicken stock300g carton sour cream30g butter, softenedmethod1. Combine chicken, spices, basil andflour into a plastic freezer bag. Shakewell to coat chicken evenly. Reserve 3Tablespoons of the flour mixture.2. Heat oil in frypan on setting ‘High Sear’setting. Add chicken legs and cook untilcrisp and golden.3. Remove chicken and drain on papertowel. Add capsicum, celery and chilliesto hot pan and sauté on setting 8.4. Return chicken to frypan with stock.Reduce to heat setting 4-6, cover with lidand cook for 40 minutes.5. Uncover and stir in sour cream andsimmer for a further 10 minutes.6. In a small bowl, whisk reserved flour intothe softened butter.7. Stir flour mixture into chicken mixtureand simmer for another 5-10 minutes.Add extra water or stock if needed tomake sufficient sauce.Beef burgersMakes 6INGREDIENTS500g lean beef mince1 onion, finely diced1 X 60g egg, lightly beaten½ cup fresh breadcrumbs1 Tablespoon Worcestershire sauce2 Tablespoons tomato sauce1 teaspoon dried mixed herbsFreshly ground black pepper¼ cup fruit chutney2 Tablespoons oil6 rashers bacon, trimmed6 slices canned pineapple, drained6 hamburger rolls, for servingBarbeque or tomato sauce, for servingGarden greens, for servingmethod1. Combine beef, onion, egg, breadcrumbs,sauces, herbs, pepper and chutney. Wetpalms of hands and shape into 6 evensizedpatties, refrigerate until required.2. Heat oil in frypan on heat setting‘High Sear’.3. Cook patties on each side until meat iscooked through. Remove and drain onpaper towel.4. Add bacon and pineapple to frypan andcook until crisp and golden.5. Place beef patties onto rolls and top withbacon, pineapple, barbeque or tomatosauce and a selection of garden greens.TIPBeef Patties are best made ahead oftime and chilled for several hoursbefore looking.29

BEEFBeef and ALLSPICE casseroleServes 4INGREDIENTS1 kg chuck steak, trimmed and cut into2cm cubes2 Tablespoons plain flour1 Tablespoon olive oil30g butter3 small onions, cut into wedges2 sticks celery, sliced½ Tablespoon ground allspice3 medium potatoes, peeled and cubed1 large carrot, sliced5 cups/1.25L beef stock2 teaspoons Worcestershire sauce300ml sour creamPotatoes, rice or pasta, for servingmethod1. Toss beef cubes in flour.2. Heat oil and butter in frypan on‘High Sear’ setting.3. Add beef cubes and sauté beefuntil browned.4. Remove beef from frypan.5. Add onions, celery, allspice, andvegetables, sauté until well browned.6. Add stock and Worcestershire sauce.Cover with lid and bring to the boil.Stir in beef cubes. Recover with lidand reduce to a rapid simmer on heatsetting 6.7. Simmer for 1½ hours or until tender.Stir in sour cream just before serving.8. Serve with potatoes, rice or pasta.Classic roast beef WITH GRAVYServes 4INGREDIENTS1.5 kg boned rib roastFreshly ground black pepper2 cloves garlic, crushed1 Tablespoon olive oilGravy, for servingmethod1. Rub outside of meat with combinedpepper, garlic and olive oil.2. Preheat frypan on ‘High Sear’ setting.Place prepared beef into frypan and searon all sides. Cover with lid, reduce toheat setting 4-6 and cook for a further1½ hours or until cooked to desireddoneness.3. Remove and cover with foil and allow tostand for 15 minutes before carving andserve with gravy.GRAVYINGREDIENTS2 Tablespoons plain flour¼ cup /65ml red wine1 cup/250ml vegetable stock2 cups/500ml beef stock1 Tablespoon English mustardSalt and pepper, to taste1. Drain excess fat from frypan. Reduceto heat setting 2-4. Stir flour into panresidue, cook for 1-2 minutes. Increase toheat setting 6-8 to lightly brown flour.2. Reduce to heat setting 4-6. Graduallyadd wine, stock and mustard.3. Increase to heat setting ‘High sear’ andstir gravy continuously until it comesto the boil, reduce heat and simmer 3-4minutes until gravy thickens. Season totaste and serve.30

LAMBShepherds pieServes 4INGREDIENTS1 kg lean cooked roast lamb30g butter2 medium onions, thinly sliced¼ cup/40g plain flour1 teaspoon Dijon mustard2 cups/500ml chicken stock¼ cup freshly chopped parsley¼ cup freshly chopped mint¼ teaspoon ground black pepper2 Tablespoons Worcestershire sauce1 qty potato topping (recipe on right)method1. Trim meat and cut into small cubes ormince in food processor. Set aside.2. Preheat frypan on heat setting ‘HighSear’. Add butter to melt. Add onionsand sauté until golden.3. Add flour and mustard. Cook for 3minutes, stirring constantly. Reduce toheat setting 2-4.4. Gradually add stock, stirring untilsmooth. Increase to ‘High Sear’ setting.Bring mixture to the boil, then reduceto heat setting 4-6 and simmer for 5minutes.5. Add prepared meat, herbs andWorcestershire sauce to the mixture andstir thoroughly.6. Transfer lamb mixture to a lightlygreased, 8 cup ovenproof dish. Keepwarm.7. Spread whipped potatoes over preparedlamb mixture.8. Place into a preheated oven 220ºC for20 minutes, or under a preheated grill,until potato topping is golden andlightly crisped.POTATO TOPPINGINGREDIENTS4 large potatoes, peeled and choppedL cup sour cream40g butter2 Tablespoons freshly grated parmesan cheeseSalt and pepper, to tastemethod1. Place potatoes and sufficient water tocover in frypan. Cover with lid and bringto the boil. Cook for 20 minutes or untilsoft. Drain well.2. Mash cooked potatoes with remainingingredients. Whip potatoes until smoothand creamy.31

LAMBLamb nachos with salsaServes 4INGREDIENTS1 Tablespoon oil500g lamb mince30g packet taco seasoning mix425g can kidney beans, drained½ cup/125ml beef stock2 Tablespoons tomato paste240g pkt plain corn chips, toasted150g grated tasty cheese250g avocado, mashed, for serving¾ cup sour cream, for serving1 quantity prepared salsa, for serving(recipe on right)SALSAINGREDIENTS4 large roma tomatoes, chopped1 small spanish onion, finely diced1 Tablespoon extra virgin olive oil1 Tablespoon freshly squeezed lime juice1 Tablespoon sweet Thai chilli sauce1 Tablespoon finely chopped coriander leavesmethod1. Combine salsa ingredients and mix well.method1. Heat oil in frypan on ‘High Sear’ setting.Add mince, cook until brown, stirringconstantly to avoid meat lumping.2. Add seasoning mix, beans, stock andtomato paste. Cover with lid and bring tothe boil, reduce to heat setting 4-6.3. Simmer uncovered for 10 minutes oruntil lamb mixture thickens, stirringoccasionally.4. Spread corn chips onto an oven proofdish. Top with lamb mixture, sprinklewith cheese and bake in a moderatelyhot oven 220ºC, or under a preheatedgrill, or until heated through and cheesemelts.5. Serve topped with avocado, sour creamand prepared salsa.32

LAMBLamb and peanut stir-fryServes 4INGREDIENTS2 Tablespoons peanut oil500g lamb strips2 red capsicum, trimmed, seeded and sliced150g snow peas, trimmed500g English spinach2 Tablespoons Teriyaki sauce¼ cup oyster sauce3 cloves garlic, crushed1 teaspoon freshly grated ginger2 red chillies, crushed1 Tablespoon brown sugar2 teaspoons cornflour1 Tablespoon water250g unsalted peanuts2 Tablespoons shredded basil leavesSteamed rice, for servingmethod1. Heat oil in frypan on ‘High Sear’ setting.Stir-fry lamb strips in two batches for1-2 minutes. Remove each batch whencooked and allow pan to reheat beforestir-frying the next. Remove lamb andset aside.2. Stir fry capsicum and snow peas,until tender.3. Return lamb to frypan. Add spinach,sauces, garlic, ginger and chillies.4. Combine brown sugar, cornflour andwater. Stir through lamb mixture. Reduceto heat setting 4-6 and simmer tothicken the sauce.5. Fold in the nuts and basil leaves justbefore serving. Serve with rice.Roast lamb with garlicand rosemaryServes 4-6INGREDIENTS1.5 kg leg of lamb3 cloves garlic, peeled1 Tablespoon rosemary sprigs1 Tablespoon light olive oilFreshly ground pepperRoast vegetables, for servingGravy sauce, for servingmethod1. Trim excess fat from lamb. Cut garlicinto thin slivers. Use a small, sharp knifeto cut small slits into the lamb and insertgarlic and rosemary sprigs into slits.2. Brush lamb with oil and seasonwith pepper.3. Preheat frypan on ‘High Sear’ setting.Add lamb and sear on all sides.4. Reduce to heat setting 4-6. Coverand cook for a further 1 hour and 30minutes until lamb is cooked to desireddoneness. Turn lamb during cookingand baste occasionally.5. Remove lamb and cover with foil. Allowlamb to stand for 15 minutes prior tocarving.6. Slice lamb and serve with roastvegetables and gravy sauce (referRoasting Meats and Vegetables onPage 17).33

LAMBSEAFOODHerb crusted lambServes 4-6INGREDIENTS2 racks of lamb (6 cutlets each)1 cup fresh breadcrumbs½ cup dried breadcrumbs1 Tablespoon freshly chopped parsley1 Tablespoon freshly chopped mint1 Tablespoon finely chopped basil2 x 60g eggs, lightly beaten2 cloves garlic1 Tablespoon lemon juice2 Tablespoons olive oilmethod1. Trim excess fat from lamb. Combinebreadcrumbs with herbs, eggs, garlic,lemon juice. Mix well.2. Press combined mixture firmly overmeat. Cover tops of cutlet bones with foilto prevent over-browning.3. Heat oil in frypan on heat setting ‘HighSear’.4. Place lamb racks, crust side down intofrypan, cook for 10 minutes. Carefullyturn racks over, reduce the settingto 4-6 and cover with lid. Cook forapproximately 30 minutes or until lambis cooked to desired doneness.5. Remove lamb racks from pan, cover withfoil and allow to stand for 10 minutesbefore carving.Thai fish cakesServes 4INGREDIENTS400g boneless white fish fillets, diced (cod orjewfish is preferable)½ bunch coriander, leaves and roots,finely chopped1 x 60g egg¼ cup well cooked rice1 teaspoon red curry paste1 teaspoon fish sauce1 Tablespoon sweet chilli sauce4 cups/1 Litre vegetable oil, for fryingSweet chilli sauce, for servingLime wedges, for servingmethod1. Place fish, coriander, egg, rice, currypaste and sauces into a food processor.Process the ingredients using pulsebutton, until the mixture is smooth.2. Shape fish cakes by placing a little oilonto the palms of your hands. Mould fishcakes into a flat round shape 3-4cm wideand place onto a greased tray. Cover andrefrigerate for 20 minutes.3. Preheat oil in the frypan on setting 8-10for 10 minutes.4. Place 6-8 fishcakes into hot oil andshallow fry until golden, remove anddrain on paper towel.5. Repeat with the remaining fish cakes.6. Serve hot with sweet chilli sauce andlime wedges.34

SEAFOODDESSERTMussels in tomato and garlicServes 4-6INGREDIENTS2 Tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup/250ml white wine600ml prepared tomato pasta sauce1 kg fresh mussels, bearded and scrubbed¼ cup basil leaves, shreddedFreshly ground black pepperCrusty bread, for servingmethod1. Preheat frypan on ‘High Sear’ setting.Add the oil, onions and garlic and stirfry until the onion is soft.2. Add wine and cook until liquid isreduced by half.3. Stir in tomato sauce, cover with lid andbring mixture to boil.4. Add mussels, then reduce to heat setting6-8, replace lid and cook until musselshave opened.5. Remove any mussels that have notopened. Stir in basil and sprinklewith pepper.6. Serve with crusty bread.Chocolate and peanut cakeINGREDIENTS2 teaspoons white vinegar½ cup/125ml milk1 cup/155g self-raising flour½ cup caster sugar¼ cup cocoa¼ teaspoon bicarbonate of soda1 x 60g egg60g butter, meltedM cup/165ml cream, for serving1 Tablespoon icing sugar, for serving1 Scorched Peanut Bar, crumbled, for servingmethod1. Preheat frypan on ‘High Sear’ setting.2. Grease and lightly flour a 20cm roundcake pan.3. Add vinegar to milk, mix well and allowto stand for 5 minutes.4. Sift flour, sugar, cocoa and soda into amixing bowl. Add egg, butter and milkmixture. Mix with an electric beater toform a smooth batter.5. Pour batter into prepared tin andsmooth top.6. Place cake on a small wire rack in frypan,cover with lid, with vent closed, and cookfor 40 minutes or until cooked whentested.7. Remove from frypan and allow caketo stand for 2-3 minutes beforethen turning onto a wire rack. Coolcompletely.8. Just before serving, whip cream and foldin crumbled peanut bar. Cut cake in halfhorizontally. Spread cream mixture overcut surface of the bottom layer, place cutsurface of the top cake layer onto thecream. Lightly dust top surface of cakewith icing sugar.35

the Avance ® SkilletInstruction BookletBEF210–TF10

Contents4 Breville recommends safety first6 Know yourBreville Avance ® Skillet8 Operating your BrevilleAvance ® Skillet10 Care & cleaning for yourBreville Avance ® Skillet12 Cooking techniques16 Recipes3

Breville recommends safety firstAt Breville we are very safety conscious. We design and manufacture consumer products withthe safety of you, our valued customer, foremost in mind. In addition we ask that you exercisea degree of care when using any electrical appliance and adhere to the following precautions.Important safeguardsRead all instructionsBEFORE USE AND SAVE FORFUTURE REFERENCE• Carefully read all instructions beforeoperation and save for future reference.• Remove and safely discard anypackaging material and promotionalstickers before using the Avance ® Skilletfor the first time.• To eliminate a choking hazard for youngchildren, remove and safely discard theprotective cover that is fitted to the powerplug of the Avance ® Skillet.• Do not place the Avance ® Skillet nearthe edge of a bench or table duringoperation. Ensure that the surface islevel, clean and free of water.• Keep the Avance ® Skillet clear ofwalls, curtains and other heat or steamsensitive materials. Minimum 200mmdistance.• Do not place on or near a gasburner, electric element or in or neara heated oven.• Do not use on a sink drain board.• Always insert Temperature Control Probeinto probe socket before inserting powerplug into power outlet and switchingon appliance. Ensure the probe socketis completely dry before inserting theTemperature Control Probe.• The Avance ® Skillet must be usedwith the Temperature Control Probeprovided. Do not use any other probe orconnector.• To protect against electric shock, do notimmerse power cord or TemperatureControl Probe in water or any otherliquid, or allow moisture to come incontact with these parts.• Ensure the Temperature ControlProbe has cooled before removingfrom the appliance.• Always remove Temperature ControlProbe before cleaning the appliance.• If using plastic utensils, do not leave infrypan when hot.• Extreme caution must be used whenthe appliance contains hot oil or otherliquid. Do not move the applianceduring cooking. Allow the Avance ®Skillet to cool before removing oil orother liquid.• Do not touch hot surfaces. Use thehandles for lifting and carrying theAvance ® Skillet.• Do not leave the appliance unattendedwhen in use.• Always turn the Temperature ControlProbe to ‘MIN’, then switch off at thepower outlet and allow probe to cool,then remove probe and unplug, ifappliance is to be left unattended, ifnot in use before attempting to moveappliance and before cleaning.• Keep the appliance clean. Refer to careand cleaning (page 10).• Do not place anything on top of theAvance ® Skillet when stored.4

Breville recommends safety firstIMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind the power cord before use.• Do not let the power cord hang overthe edge of a bench or table, touch hotsurfaces or become knotted.• To protect against electric shock do notimmerse the power cord, power plug orappliance in water or any other liquid.• The appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance by a personresponsible for their safety.• Children should be supervised to ensurethat they do not play with the appliance.• It is recommended to regularly inspectthe appliance. To avoid a hazard do notuse the appliance if power cord, powerplug or appliance becomes damaged inany way. Return the entire appliance tothe nearest authorised Breville ServiceCentre for examination and/or repair.• If the supply cord is damaged, it must bereplaced by the manufacturer, its serviceagent or similarly qualified persons inorder to avoid a hazard.• Any maintenance other than cleaningshould be performed at an authorisedBreville Service Centre.• This appliance is for household use only.Do not use this appliance for anythingother than its intended use. Do not usein moving vehicles or boats. Do not useoutdoors. Misuse may cause injury.• The installation of a residual currentdevice (safety switch is recommendedto provide additional safety protectionwhen using electrical appliances. It isadvisable that a safety switch with a ratedresidual operating current not exceeding30mA be installed in the electricalcircuit supplying the appliance. See yourelectrician for professional advice.WARNINGDo not operate the Avance ® Skillet onan inclined surface. Do not move theAvance ® Skillet while it is switched on.SAVE THESEINSTRUCTIONS5

KNOWyour Breville Avance ® Skillet

KNOW your Breville Avance ® SkilletABCDEA. 24cm skilletB. High quality non-stickcooking surfaceC. Cool touch handleD. Powerful 1100 watt die-cast elementE. Trigger release removable variableTemperature Control Probewith 10 heat settings7

KNOW your Breville Avance ® SkilletBefore first useIt is recommended to remove anypromotional labels and wash your Avance ®Skillet in hot soapy water. Rinse and drythoroughly. Do not immerse the power cordand/or temperature control probe in wateror any other liquid.Operation of your SKILLET1. Insert the temperature control probeinto the probe socket on the appliance.Plug power cord into a 230/240V poweroutlet and switch ‘ON’. Always insert theprobe into the appliance first, then plugpower cord into main power outlet.5. Leave the temperature control probeconnected to the appliance until cool.6. Remove the Temperature Control Probeand follow the cleaning instructions toclean your Avance ® Skillet (page 10).NOTEThis Avance ® Skillet must be usedwith the temperature control probeprovided. Do not use any other probeor connector.NOTEBefore inserting the temperaturecontrol probe into the Avance ®Skillet socket, ensure the interiorof the socket is fully dry. To do this,shake out excess water then wipe theinterior of the socket with a dry cloth.2. Turn the dial on the heat probeclockwise to the desired setting.The heating ‘ON’ light will illuminate.3. The red temperature control lightwill be on until the Avance ® Skilletreaches the desired temperature. Oncethe temperature has been reached,the red light will cycle ‘ON’ and ‘OFF’during cooking to retain the desiredtemperature.4. When cooking is completed, turn thedial anti-clock-wise until it is alignedwith the ‘MIN’. Switch off at the poweroutlet and unplug power cord.8

CARE, CLEANING& STORAGEfor your Breville Avance ® Skillet

Care, Cleaning & Storage for your Breville Avance ® SkilletCare• Do not leave plastic cooking utensilsin contact with the hot Avance ® Skilletsurface while cooking.• Do not use metal utensils on thenon-stick coating of the Avance ® Skillet.Only use wooden or good quality plasticutensils to stir or serve food.• Before cleaning, switch the Avance ®Skillet to ‘MIN’ and unplug power cordfrom the power outlet. Remove thetemperature probe when cooled fromthe socket in the appliance.CleaningTemperature Control Probe• If cleaning is necessary, wipe theTemperature Control Probe over witha slightly damp cloth. Ensure it iscompletely dry before use.NOTENever immerse the temperaturecontrol probe or power cord in wateror any other liquid.TIPFor convenient storage of thetemperature control probe, line theAvance ® Skillet with 2 sheets ofkitchen paper and place the probe onthe kitchen paper. This will ensure theprobe and plug don’t scratch the nonsticksurface.Non-stick cooking surfaceYour Avance ® Skillet features high qualitytwo coat non-stick coating, ideal for low fatcooking. Regardless of this fact, Brevillerecommends that care is taken with thenon-stick coating particularly when usingmetal utensils. Do not use sharp objectsor cut food inside the Avance ® Skillet.Breville will not be liable for damage tothe non-stick coating where metal utensilshave been used. Cooking on a non-sticksurface minimises the need for oil, fooddoes not stick and cleaning is easier. Anydiscolouration that may occur will onlydetract from the appearance of theAvance ® Skillet and will not affect thecooking performance. When cleaning thenon-stick coating, do not use metal (orother abrasive) scourers. Wash in hot, soapywater. Remove stubborn spots with a plasticwashing pad or nylon washing brush. Rinseand dry thoroughly.Removing discolouration of thenon-stick surface• Combine 2 tablespoons bicarbonate ofsoda, ¼ cup household bleach, 1 cup water.• Pour into the Avance ® Skillet, place lid onwith the vent closed, and simmer for 5-10minutes.• Clean in a well-ventilated area andavoid breathing in the vapours. Wash asdirected before re-use. In some instancesthis may not remove all the staining.Dishwasher safeYour Avance ® Skillet vessel is dishwashersafe for easy cleaning. The recessed heatingelement is completely sealed so it is safe toimmerse in water.NOTEBefore inserting the temperaturecontrol probe into the Avance ®Skillet socket, ensure the interiorof the socket is fully dry. To do this,shake out excess water then wipe theinterior of the socket with a dry cloth.StorageStore the temperature probe carefully. Do notknock or drop it as this can damage the probe.If damage is suspected, return the temperaturecontrol probe to your nearest Breville ServiceCentre for inspection.11

COOKING TECHNIQUESfor your Breville Avance ® Skillet

Cooking Techniques for your Breville Avance ® SkilletSAUTÉINGRecommended temperature probe setting:8–10Used for sautéing onions, garlic, spices,pastes, herbs, vegetables, meat andseafood.Pan FryingRecommended temperature probe setting:8–10Searing meat – 10Medium heat – 6-8Used for cooking meats, fish, seafood, eggs,chicken or sausages.• Preheat the Avance ® Skillet on highheat setting. When heated add a smallamount of oil, which prevents the foodfrom sticking. The Avance ® Skillet’snon-stick cooking surface allows you toreduce the amount of oil when cooking.• Brush whole meat cuts, eg. steak,chicken breast, and fish fillets, with smallamount of oil before pan frying ratherthan adding oil directly to the pan.• When cooking meats, start on setting 10to seal in juices. Reduce heat to setting6–8 to cook the meat to well done.RoastingRecommended temperature probe setting:8–10Searing meat – 8Medium heat – 5-6Roasting Meat and PoultryThe Avance ® Skillet is ideal for roastingmeat and poultry, as the meat retains flavourand juices.• Preheat the Skillet on setting 8. Fattierjoints of meat require no oil. Use only asmall amount for less fatty joints.• Sear and seal the meat on all sides.• After serving, turn the dial to setting5–6, cooking the meat as desired.• Turn the meat during cooking.• Once the meat is cooked, set asideand cover with foil, whilst the gravy isprepared from the juice in the Skillet.Vegetables• Cut into even sized pieces.• Add to the Skillet 40–65 minutes beforeserving.• For crisper vegetables, remove the meatand increase the heat for the last fewminutes of cooking.Roasting times• The following times are for dishes thatare well done. To suit your personal taste,these times can be reduced.PorkVealLamb/BeefChicken30-40 minutes/500g after searing30-40 minutes/500g after searing25-30 minutes/500g after searing30-35 minutes/500g after searing13

Cooking Techniques for your Breville Avance ® SkilletToasting sandwichesRecommended temperature probe setting:8–10Sandwiches can be easily toasted in theAvance ® Skillet. Choose fillings which willhold together and do not spill out of thesandwich.• Preheat Avance ® Skillet.• Butter pieces of bread well and placesandwich in Skillet with the butteredsides on the outside.• Cook for approximately 3–4 minutes oneither side, depending on the depth oftoasting desired.NOTETemperature setting will depend onfilling, and will need to be adjustedaccordingly.14

RECIPES

BREAKFASTBasic omeletteServes 2INGREDIENTS2 x 60g eggs, beatenL cup/85ml milkBlack pepper, freshly ground2 teaspoons oil or butterOptional Fillings:• Ham and cheese• Spinach and fetta• Tomato and corn• Mushroom and chives• Smoked salmon and cottage cheesemethod1. Place ingredients (except oil) into a bowland mix well.2. Heat Avance ® Skillet on setting 6, addoil or butter.3. Pour omelette mixture into Avance ®Skillet and cook for 2-3 minutes, addfilling onto one half of the omelette andcarefully fold other half over.4. Cook for 2-3 minutes or until theomelette has just set.Fluffy smoked salmonscrambled eggsServes 2INGREDIENTS2 x 60g eggs¼ cup/65ml thickened creamBlack pepper, freshly ground1 Tablespoon butter75g smoked salmon, thinly sliced1 Tablespoon finely snipped chivesOptional Fillings:• 2 muffins, toasted• 40g mascarpone cheesemethod1. Place eggs and cream into a mixingbowl, mix together until light and fluffy.Season with pepper.2. Heat Avance ® Skillet on setting 6, addbutter. Pour eggs into hot pan, stir untilmixture has thickened slightly and eggsare almost set.3. Stir through smoked salmon; until eggsare firm, light and fluffy.4. Sprinkle with chives. Serve on toastedmuffins covered with mascarponecheese.17

BREAKFASTZucchini, fetta and basilfrittataServes 2INGREDIENTS2 x 60g eggs1 medium zucchini, grated¼ cup fetta cheese, crumbled1 Tablespoon shredded basilBlack pepper, freshly ground1 teaspoon olive oilRocket, pear and walnut salad for servingmethod1. Place eggs into a bowl and mix well, mixin remaining ingredients, except oil.2. Heat Avance ® Skillet on setting 6, addoil.3. Pour frittata mixture into Avance ®Skillet and cook for 6-7 minutes until thefrittata has set.4. Serve with a rocket, pear and walnutsalad.PikeletsServes 12INGREDIENTS1 cup/155g plain flour2 teaspoons baking powder¼ Tablespoon brown sugar2 x 60g eggs, lightly beaten1 Tablespoon honey1 cup/250ml milk45g butter, melted2 teaspoons butter (greasing)Whipped cream and jam for servingmethod1. Sift flour, baking powder and sugar intoa mixing bowl.2. Mix eggs, honey, milk and buttertogether, gradually add them to dryingredients, using a Breville hand mixer,mix until a creamy consistency is formedor ingredients are smooth.3. Allow mixture to stand for 5 minutes.4. Heat Avance ® Skillet on setting 6, addbutter. Place 3 level Tablespoons ofmixture about 4 cm apart.5. Cook until and bubbles appear inpikelets, turn and cook until golden.6. Continue with the remaining mixture.7. Serve with cream and jam.18

BREAKFASTCrepesServes 10-12INGREDIENTS1½ cups/235g plain flour¼ teaspoon salt1 teaspoon vanilla essence3 x 60g eggs, lightly beaten1¼ cups/220ml milk2 Tablespoons butter, melted1 Tablespoon oil (greasing)Lemon juice + icing sugar for servingmethod1. Sift flour and salt into the glass mixingbowl.2. Combine essence, eggs, milk andbutter. Gradually add to the flourmixing well until the batter is smoothand free of lumps.3. Heat Avance ® Skillet on setting 8, addoil.4. Pour sufficient batter into Avance ®Skillet to cover evenly, but not too thick.5. Crepes cook quickly 1-2 minutes;overcooking causes crepes to toughen.6. Turn and cook until golden.7. Serve with lemon juice and icing sugar.PancakesServes 8-10INGREDIENTS1 cup/155g plain flour¼ teaspoon salt1 x 60g egg1¼ cups/220ml milk2 Tablespoons butter, softenedMaple syrup and ice cream for servingmethod1. Combine the flour, salt, egg and milk ina mixing bowl, mix until well combinedand smooth.2. Heat Avance ® Skillet on setting 6, addbutter. Pour a small quantity of batterinto Skillet to cover base of pan.3. Cook until bubbles come to the surfaceand break.4. Carefully turn the pancake and cookuntil golden.5. Remove from Skillet. Continue withremaining batter.6. Serve with maple syrup and ice cream.19

BEEFLAMBGourmet beef burgersServes 2INGREDIENTS150g lean beef mince½ onion, finely diced1 x 60g egg, lightly beaten½ cup fresh breadcrumbs1 Tablespoon chopped parsleyBlack pepper, freshly ground2 Tablespoons oil¼ avocado sliced2 slices Swiss cheese2 thin slices spicy pancetta2 Turkish bread rollsSalad leaves for servingmethod1. Combine beef, onion, egg, breadcrumbs,parsley and pepper. Shape into 2 patties,refrigerate until required.2. Heat Avance ® Skillet on setting 8, addoil.3. Brown and cook patties on each sideuntil golden and mince is no longerpink. Remove and drain on absorbentpaper. Top with sliced avocado andsliced Swiss cheese.4. Add sliced pancetta to Avance ® Skillet,cook until crisp, place on each burgerpatty.5. Serve on toasted Turkish rolls with saladleaves.Crumbed lamb cutletsServes 2INGREDIENTS4 lamb cutlets, trimmedSalt & Black pepper, freshly groundL cup plain flour2 x 60g eggs, lightly beaten1 cup cornflake crumbs2 Tablespoons oilMashed potatoes & minted peasmethod1. Season cutlets with salt and pepper.Dip cutlets into flour, then into eggsand then into crumbs. Press crumbson firmly to form a thick coating. Placecutlets in a single layer onto a tray,cover and refrigerate for 20 minutes.2. Heat Avance ® Skillet on setting 6,add oil.3. Cook cutlets on each side for 5 minutesor until cooked to desired doneness.Remove and drain on absorbent paper.4. Serve immediately with mashedpotatoes and minted green peas.NOTEPatties are best made ahead of timeand chilled for several hours, beforecooking.20

VEGETARIANTomato and basil bruschettaServes 2INGREDIENTS2 slices light rye or French stick bread,thickly sliced diagonally1 clove garlic, cut in half2 Tablespoons olive oil½ cup finely chopped deseeded tomato½ cup finely chopped Spanish onion1 Tablespoon olive oil1 Tablespoon shredded basil1 teaspoon light brown sugarmethod1. Rub both sides of bread with cut surfaceof garlic.2. Heat Avance ® Skillet on setting 6, addoil. Cook bread until golden brown oneach side.3. Combine tomato and onion, in a bowl.4. Combine olive oil, basil and brownsugar, mix well. Stir into tomatomixture.5. Spoon tomato mixture evenly ontowarmed toasted bread slices.21

NOTES22

NOTES23

Breville Customer Service CentreAustralian CustomersMail: PO Box 22Botany NSW 2019AUSTRALIAPhone: 1300 139 798Fax: (02) 9384 9601Email: Customer Service:askus@breville.com.auNew Zealand CustomersMail: Private Bag 94411Botany Manukau 2163Auckland NEW ZEALANDPhone: 0800 273 845Fax: 0800 288 513Email: Customer Service:askus@breville.com.auwww.breville.com.auBreville 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/photographedin this booklet may vary slightly from the actual product.BEF210–TF10 Issue - A10