Get the Instruction Book for this product - Breville
Get the Instruction Book for this product - Breville
Get the Instruction Book for this product - Breville
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<strong>the</strong> Smart Fryer<strong>Instruction</strong> <strong>Book</strong>letBDF500
<strong>Breville</strong> recommends safety firstIMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind <strong>the</strong> power cord be<strong>for</strong>e use.• Do not let <strong>the</strong> power cord hang over<strong>the</strong> edge of a bench or table, touch hotsurfaces or become knotted.• To protect against electric shock do notimmerse <strong>the</strong> power cord, power plug orappliance in water or any o<strong>the</strong>r liquid.• The appliance is not intended <strong>for</strong> useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless <strong>the</strong>y have been givensupervision or instruction concerninguse of <strong>the</strong> appliance by a personresponsible <strong>for</strong> <strong>the</strong>ir safety.• Children should be supervised to ensurethat <strong>the</strong>y do not play with <strong>the</strong> appliance.• It is recommended to regularly inspect<strong>the</strong> appliance. To avoid a hazard do notuse <strong>the</strong> appliance if power cord, powerplug or appliance becomes damaged inany way. Return <strong>the</strong> entire appliance to<strong>the</strong> nearest authorised <strong>Breville</strong> ServiceCentre <strong>for</strong> examination and/or repair.• Any maintenance o<strong>the</strong>r than cleaningshould be per<strong>for</strong>med at an authorised<strong>Breville</strong> Service Centre.• This appliance is <strong>for</strong> household use only.Do not use <strong>this</strong> appliance <strong>for</strong> anythingo<strong>the</strong>r 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. Itis advisable that a safety switch witha rated residual operating currentnot exceeding 30mA be installed in<strong>the</strong> electrical circuit supplying <strong>the</strong>appliance. See your electrician <strong>for</strong>professional advice.• The appliance is not intended to beoperated by means of an external timeror a separate remote control system.SAVE THESEINSTRUCTIONS5
KNOWyour <strong>Breville</strong> Smart Fryer
KNOW your <strong>Breville</strong> Smart fryerEFEABCDGHEIJKA. LCD displayIndicates time, temperature pluspreprogrammed cooking functions <strong>for</strong>your favourite dishes.B. Mesh filterFilter to minimize cooking odours.C. Cord storageD. ‘Cool Zone’ technologyDebris falls into cooler oil, preventingexcess burning and extending oil life.E. Cool touch handlesF. Large viewing windowG. Large 4 litre capacityEasy to disassemble and clean. 1-1.2kgrecommended cooking capacity.H. Stainless steel exteriorHigh quality stainless steel cookingsurface. Ideal <strong>for</strong> <strong>the</strong> professional cook.I. Non-skid feetJ. Frying basket with fold down handleHandle folds inside basket <strong>for</strong> easystorage.K. Powerful 2200 watt removable element7
OPERATINGyour <strong>Breville</strong> Smart Fryer
Operating your <strong>Breville</strong> Smart fryerStep 1Remove lid from <strong>the</strong> deep fryer by grasping<strong>the</strong> handle on top and lift off.Step 2The wire frying basket has a hinged handle<strong>for</strong> compact storage. Remove <strong>the</strong> basketfrom <strong>the</strong> deep fryer. Extend and lock <strong>the</strong>basket handle into position by squeezing <strong>the</strong>two handle prongs toge<strong>the</strong>r, pull back andlock behind <strong>the</strong> two wire supports extendingfrom edge of basket.Step 3Lift <strong>the</strong> control panel with attached elementupwards and away from <strong>the</strong> deep fryer.Step 4Remove <strong>the</strong> inner frying bowl by grasping<strong>the</strong> rim and lifting upwards.Step 5To reassemble <strong>the</strong> deep fryer, reverse steps1-4.WARNINGWhen assembling your deep fryer <strong>for</strong>use, please ensure <strong>the</strong> narrow tonguesin <strong>the</strong> control panel are inserted into <strong>the</strong>corresponding grooves of <strong>the</strong> deep fryerbody. The deep fryer will not operateunless correctly assembled.Be<strong>for</strong>e first useRemove any promotional materials andpackaging materials be<strong>for</strong>e use. Wash <strong>the</strong>lid, removable inner bowl, stainless steelouter body and wire frying basket in hotsoapy water, rinse and dry thoroughly. Wipe<strong>the</strong> element with a soft, damp cloth and drythoroughly. Reassemble and ensure <strong>the</strong> bowlis completely free of water be<strong>for</strong>e addingany oil.1. Place <strong>the</strong> deep fryer on a dry, levelsurface. Ensure <strong>the</strong> deep fryer is not tooclose to <strong>the</strong> edge of <strong>the</strong> bench top, andthat <strong>the</strong> power cord or basket handledoes not extend over <strong>the</strong> edge.2. Remove <strong>the</strong> frying basket from <strong>the</strong> deepfryer and add oil to <strong>the</strong> bowl. Do notadd less than <strong>the</strong> minimum level mark(2.5 litres) or exceed <strong>the</strong> maximum levelmark (4 litres).IMPORTANTNEVER exceed <strong>the</strong> maximum level markwith oil (maximum is 4 litres). This<strong>product</strong> must be filled with oil to <strong>the</strong>exact marked level. The <strong>product</strong> will beseverely damaged if heated without oilin <strong>the</strong> frying bowl.3. Replace <strong>the</strong> lid.4. Plug in <strong>the</strong> power cord. Ensure cordis fully extended. Switch on at poweroutlet and <strong>the</strong> deep fryer will beep once<strong>for</strong> self checking, <strong>the</strong> display panel willilluminate with white background light.The deep fryer enters COOK mode.9
Operating your <strong>Breville</strong> Smart fryer5. To change temperature <strong>for</strong>mat, pressand hold <strong>the</strong> SCROLL/SELECT knob<strong>for</strong> three seconds. If <strong>the</strong> temperature<strong>for</strong>mat is set to Celsius, it will change toFahrenheit after pressing <strong>the</strong> SCROLL/SELECT knob <strong>for</strong> three seconds. Change<strong>the</strong> <strong>for</strong>mat one time per command.To change <strong>the</strong> <strong>for</strong>mat again, release<strong>the</strong> knob, and again press and hold<strong>the</strong> SCROLL/SELECT knob <strong>for</strong> threeseconds.NOTEWhen <strong>the</strong> deep fryer is switched offat <strong>the</strong> power outlet and <strong>the</strong>n switchedback on, <strong>the</strong> cooking temperature<strong>for</strong>mat display will default to <strong>the</strong> lastselected <strong>for</strong>mat, Celsius or Fahrenheit.Stand by ModeWhen <strong>the</strong> deep fryer remains inactive <strong>for</strong>10 minutes, it will enter stand by mode. Thewhite backlight will turn off and STANDBYwill display. The fryer will come out of standby mode by pushing any button or turning<strong>the</strong> SCROLL/SELECT knob and <strong>the</strong>n isready to start a cooking operation.10
PAge Cooking header..... with your BREVILLE smart fryerCOOK MODEWhen <strong>the</strong> unit is turned on <strong>the</strong> firstselection available is cooking mode.The display panel options will beThe default cooking mode will beSelecting a different cooking mode willchange <strong>the</strong> time and temperature settings.As each mode is selected, <strong>the</strong> times andtemperatures will update to show <strong>the</strong> defaulttime and temperature <strong>for</strong> each menu item.The time and temperature in every modecan be adjusted.Turn <strong>the</strong> knob clockwise to scroll downand anticlockwise to scroll up. Push <strong>the</strong>SCROLL/SELECT knob to select a modeand to move on to <strong>the</strong> next setting.FRESH/FROZEN SettingFor CHIPS, FISH, NUGGETS, CALAMARI,<strong>the</strong> next setting will be FRESH or FROZEN.Highlight <strong>the</strong> desired option. The selectedoption will display and <strong>the</strong> unselectedoption will disappear. The FRESH/FROZENsetting will automatically adjust <strong>the</strong> timeand temperature.Time SettingIf cooking time is to be adjusted <strong>for</strong> aselected cooking mode, push <strong>the</strong>SCROLL/SELECT knob to move to <strong>the</strong> timesetting. Then turn <strong>the</strong> knob to adjust to <strong>the</strong>time desired.Initially <strong>the</strong> time will be displayed inMinutes and Seconds and will be adjustedin 30 second increments. Once <strong>the</strong> timereaches 9 minutes 30 seconds, <strong>the</strong> time willshow in minutes only (<strong>the</strong> display will read:10 MIN at 10 minutes). At <strong>this</strong> stage timewill change in 1 minute increments.After <strong>the</strong> cooking mode has been selected,<strong>the</strong> program will move onto <strong>the</strong> nextsetting. To get back to <strong>the</strong> mode menu, <strong>the</strong>SCROLL/SELECT knob must be pushed tocycle through <strong>the</strong> o<strong>the</strong>r settings until <strong>the</strong>program returns to <strong>the</strong> mode menu.Temperature SettingIf temperature is to be adjusted <strong>for</strong> aselected cooking mode, push <strong>the</strong>SCROLL/SELECT knob to move to <strong>the</strong>temperature setting. Then turn <strong>the</strong> knobto increase or decrease <strong>the</strong> temperature.Temperature can be adjusted in 5 degreeincrements <strong>for</strong> both Celsius and Fahrenheit.12
PAge Cooking header..... with your BREVILLE Smart fryerStart/Cancel buttonPress <strong>the</strong> START/CANCEL button toconfirm <strong>the</strong> chosen settings. When START/CANCEL is pushed, <strong>the</strong> elements will turnon, <strong>the</strong> display will turn orange, HEATINGwill display and <strong>the</strong> actual temperature of<strong>the</strong> oil will show. Pressing <strong>this</strong> button againwill cancel any operation and turn off <strong>the</strong>elements. The HEATING display will turnon whenever <strong>the</strong> elements are turned on.Ready <strong>for</strong> FryingOnce <strong>the</strong> oil has been heated to <strong>the</strong> settemperature <strong>the</strong> HEATING display will turnoff. Time, Temperature, <strong>the</strong> selected cookingmode, PRESS TIMER and FRESH orFROZEN will display. Place <strong>the</strong> basket withfood into <strong>the</strong> oil. Push <strong>the</strong> TIMER button tostart <strong>the</strong> timer. PRESS TIMER display willdisappear.Completed FryingWhen <strong>the</strong> timer has finished counting down<strong>the</strong> fryer will beep. PRESS TIMER willdisplay. Push <strong>the</strong> TIMER button to reset <strong>for</strong>cooking or START/CANCEL to turn off <strong>the</strong>elements.Note on adjusting temperature or timeduring cookingThe set temperature can be adjusted during<strong>the</strong> heating process. Press <strong>the</strong> SCROLL/SELECT knob so that <strong>the</strong> arrow indicatestemperature. Turn <strong>the</strong> SCROLL/SELECTknob and <strong>the</strong> display will change from<strong>the</strong> actual temperature of <strong>the</strong> oil to <strong>the</strong> settemperature. Turn <strong>the</strong> knob to adjust <strong>the</strong>temperature and <strong>the</strong>n press to confirm <strong>the</strong>new temperature.The set time can be adjusted during cookingoperation. Press <strong>the</strong> SCROLL/SELECT knobso <strong>the</strong> arrow indicates time. Turn <strong>the</strong> knob toadjust <strong>the</strong> time. Press <strong>the</strong> SCROLL/SELECTknob to confirm <strong>the</strong> new time.TIMER buttonAfter <strong>the</strong> oil is heated, press <strong>the</strong> TIMERbutton to start <strong>the</strong> timer.Once <strong>the</strong> timer has finished counting down,<strong>the</strong> alarm will sound. Push <strong>the</strong> TIMERbutton to stop <strong>the</strong> alarm.NOTEWhen <strong>the</strong> timer finishes countingdown, <strong>the</strong> elements will not turn off.They will remain on until <strong>the</strong>START/CANCEL button is pushed.When <strong>the</strong> timer is set but not started, PRESSTIMER will display. As soon as <strong>the</strong> TIMERbutton is pushed, <strong>the</strong> PRESS TIMER graphicwill disappear.NOTEIf <strong>the</strong> TIMER button is pushedwithout a set time instead of <strong>the</strong> timercounting down it will count up to showhow long <strong>the</strong> ingredients have beencooking.NOTEWhen <strong>the</strong> timer is counting up ordown and is pushed once, it will pause.It will continue counting if pushedagain. To reset push <strong>the</strong> TIMER buttontwice in rapid succession (doubleclick).13
PAge Cooking header..... with your BREVILLE Smart fryerTwice Fried ChipsWhen TWICE FRIED CHIPS mode isselected and confirmed by pressing <strong>the</strong>SCROLL/SELECT knob, 1ST FRY/2ND FRYdisplays.1. Select 1ST FRY by highlighting andpressing SCROLL/SELECT knob toconfirm. 1ST FRY flashes to indicate it is<strong>the</strong> selected option. Once <strong>the</strong> selectionhas been confirmed, <strong>the</strong> unselectedoption display turns off. After TWICEFRIED CHIPS and 1ST FRY have beenselected, <strong>the</strong> fryer will automatically set<strong>the</strong> time and temperature.NOTEFor TWICE FRIED CHIPS, FRESH is<strong>the</strong> only available option as frozenchips have been precooked.2. Start <strong>the</strong> heating process by pushing <strong>the</strong>START/CANCEL button. The displaywill turn orange to indicate heating.TWICE FRIED CHIPS, FRESH, 1ST FRY,HEATING and <strong>the</strong> actual temperature of<strong>the</strong> oil will be displayed.The deep fryer will now preheat <strong>the</strong> oil.Once <strong>the</strong> deep fryer has reached <strong>the</strong>correct temperature, <strong>the</strong> deep fryer willbeep once to indicate it is ready to cook.PRESS TIMER will display.3. Lower <strong>the</strong> basket of fresh chips into <strong>the</strong>oil and press <strong>the</strong> TIMER button. When<strong>the</strong> TIMER button is pressed, <strong>the</strong> timerwill start to count down, and <strong>the</strong> cookingprocess begins.NOTEThe fryer is programmed to heat to<strong>the</strong> correct overshoot temperaturebecause when <strong>the</strong> cooler chips arelowered into <strong>the</strong> oil, <strong>the</strong> temperatureof <strong>the</strong> oil will fall. The overshoottemperature ensures that <strong>the</strong> chipscook at <strong>the</strong> optimal temperature,even after <strong>the</strong>y initially cause <strong>the</strong> oiltemperature to drop.When <strong>the</strong> timer finishes counting down,<strong>the</strong> alarm will sound to signal <strong>the</strong> end of<strong>the</strong> cooking cycle. PRESS TIMER, TWICEFRIED CHIPS, 1ST FRY and FRESH, <strong>the</strong>time and temperature will be displayed.4. Push <strong>the</strong> TIMER button to stop <strong>the</strong>alarm and raise <strong>the</strong> basket. The deepfryer will automatically begin to reheat.Once <strong>the</strong> deep fryer has reached <strong>the</strong>correct temperature, it is ready toproceed.NOTEIn TWICE FRIED CHIPS mode itis possible to adjust <strong>the</strong> timer andtemperature once <strong>the</strong> timer hasstarted but it is not possible to switchbetween 1ST FRY and 2ND FRYAt <strong>this</strong> point, <strong>the</strong> fryer is able to proceed toei<strong>the</strong>r <strong>the</strong> 2ND FRY or to ano<strong>the</strong>r 1ST FRYof a second batch of chips, depending on<strong>the</strong> total quantity to be fried. TWICE FRIEDCHIPS, FRESH, FIRST FRY, PRESS TIMER,<strong>the</strong> time and cooking temperature display.NOTEIf a second batch of chips is to becooked, <strong>Breville</strong> recommends to 1STFRY both batches and <strong>the</strong>n proceedto <strong>the</strong> 2ND FRY <strong>for</strong> both batches.This process means less heating andcooling of oil, providing better resultsand is more time efficient.14
PAge Cooking header..... with your BREVILLE Smart fryerProceeding to 2ND FRY1. Empty <strong>the</strong> contents of <strong>the</strong> basket ontoa plate lined with paper towel to coolslightly.2. Push <strong>the</strong> SCROLL/SELECT knob.1ST FRY starts to flash and 2NDFRY is displayed. Turn <strong>the</strong> SCROLL/SELECT knob to highlight 2ND FRY.2ND FRY starts to flash to show it hasbeen highlighted. Press <strong>the</strong> SCROLL/SELECT knob to confirm. 1ST FRY willnow disappear. The deep fryer will moveto <strong>the</strong> heating stage until <strong>the</strong> correcttemperature is reached. TWICE FRIEDCHIPS, FRESH, 2ND FRY, HEATINGand <strong>the</strong> actual temperature of <strong>the</strong> oil willshow.When <strong>the</strong> oil has reached <strong>the</strong> correcttemperature, PRESS TIMER will display.3. Fill <strong>the</strong> basket with <strong>the</strong> 1st fried chips.Lower <strong>the</strong> basket into <strong>the</strong> deep fryer andpress <strong>the</strong> TIMER button. PRESS TIMERwill disappear. The timer will begin tocount down. When <strong>the</strong> timer finishescounting down, <strong>the</strong> alarm will soundto signal <strong>the</strong> end of <strong>the</strong> cooking cycle.PRESS TIMER displays.4. Press <strong>the</strong> TIMER button and raise <strong>the</strong>basket. Allow to drain and cool, <strong>the</strong>nturn out into a lined bowl.Repeating 1ST FRY with new batch offresh chips1. Empty <strong>the</strong> contents of <strong>the</strong> basket onto aplate lined with paper towel to cool.2. Follow <strong>the</strong> instructions <strong>for</strong> 1ST FRYabove.Custom ModeThe CUSTOM cooking mode has a defaultsetting of 5:00 minutes and 160°C. Thiscan be changed by turning <strong>the</strong> SCROLL/SELECT knob to CUSTOM and <strong>the</strong>nchanging ei<strong>the</strong>r <strong>the</strong> time or temperature orboth. If <strong>the</strong> default setting in customer modeare changed, <strong>the</strong> deep fryer will remember<strong>the</strong> last settings that have been selected,even after being unplugged.NOTEDuring and immediately aftercooking, steam may rise through <strong>the</strong>filter vent openings in <strong>the</strong> lid. This isnormal, however avoid touching <strong>this</strong>area during cooking to prevent steamburns as <strong>the</strong> steam generated is at ahigh temperature.As <strong>the</strong> basket gets very hot, only use<strong>the</strong> handle to hold or carry <strong>the</strong> basket<strong>for</strong> serving. Ensure <strong>the</strong> basket handleis locked into position.Solid oil <strong>product</strong>s, such as butter,margarine or animal fats of any kindshould not be used in <strong>the</strong> deep fryeras <strong>the</strong>y may overheat and cause a firehazard.Water and oil do not mix – never addany water or o<strong>the</strong>r liquid to hot oil.Even small amounts of water willcause <strong>the</strong> oil to splatter.The deep fryer will generate a lot ofheat and steam during and after <strong>the</strong>cooking process. To prevent <strong>the</strong> riskof burns, do not touch or block <strong>the</strong>steam ventilation area on <strong>the</strong> lid.Extreme caution must be used when<strong>the</strong> deep fryer is filled with hot oil oro<strong>the</strong>r liquid. Do not move <strong>the</strong> deepfryer during cooking and allow it tocool be<strong>for</strong>e removing oil.15
notes16
COOKING TECHNIQUES& TIPS
PAge cooking header..... techniques & TipsFoods should be crisp when deep fried.If results are soggy, <strong>the</strong> oil isn’t hot enough.This can be attributed to one or more of <strong>the</strong>following:• Not enough preheating time• Temperature too low• Too much food in <strong>the</strong> basket (do not fillmore than two thirds full)• Do not use solid frying oil, only useliquid oils• Use good quality liquid oil. For bestresults, use <strong>the</strong> below recommended oils.The most suitable oil <strong>for</strong> deep fryinginclude:All oils have different smoke points.Smoke points are <strong>the</strong> point at which <strong>the</strong> fatbegins to break down into visible gaseous<strong>product</strong>s..• The smoke point of different fats isdetermined by <strong>the</strong> free fatty acid contentof <strong>the</strong> fat. Generally, <strong>the</strong> lower <strong>the</strong> freefatty acid content <strong>the</strong> more stable <strong>the</strong> fatand <strong>the</strong> higher <strong>the</strong> smoke point.• Free fatty acid levels are generally lowerin refined vegetable oils with a smokepoint of around 230˚C. Where as animalfats are around 190˚C.• The smoke point of a deep-frying fatis lowered every time it is used. Foodparticles are always left behind aftercooking will also lower <strong>the</strong> smoke pointof <strong>the</strong> fat.• Suitable oils <strong>for</strong> deep frying include:Peanut oil, Vegetable oil, Canola oil,Safflower oil and Rice Bran oil. Oliveoil is not recommended <strong>for</strong> deep fryingdue to its low smoke-point temperature.These oils are described below:Peanut OilPeanut oil is obtained from <strong>the</strong> kernelsof <strong>the</strong> ground nut or peanut. It has adelicate flavour, nutty odour and has a highsmoke point. Peanut oil is high in monounsaturatedoil and vitamin E.Vegetable OilA general term that refers to a blend of oilsextracted from various seeds and fruits.Vegetable oil has a very mild flavour andaroma. It is low in cholesterol and saturatedfats.Canola OilMade from seeds of <strong>the</strong> canola plant. It isrelatively low in saturated fats, containsOmega 3 fatty acids and has a bland, neutralflavour.Safflower OilThe oil is extracted from <strong>the</strong> seeds of <strong>the</strong>sunflower plant. It is pale yellow in colourwith virtually no flavour Sunflower oil ishigh in polyunsaturated fats and low insaturated fats.Rice Bran oilThe oil is extracted from <strong>the</strong> germ and huskof rice. It has a mild, nutty flavour and highsmoke point. It is high in vitamin E andantioxidants.18
PAge cooking header..... techniques & TipsMethod <strong>for</strong> <strong>the</strong> perfect chip1. Peel and cut potatoes into an even 1cmthickness.2. Soak in cold water overnight, changing<strong>the</strong> water 2 or 3 times to remove <strong>the</strong>starch.3. Drain and dry thoroughly with papertowel.4. Preheat oil 130°C.5. Fry in small batches (500g) <strong>for</strong>5 minutes or until potatoes are cookedbut not coloured.6. Remove and drain on paper towel.Spread out chips to a single layer andcool in refrigerator <strong>for</strong> 30-60 minutes oruntil cold.7. Increase oil to 190°C.8. Fry in small batches (500g) <strong>for</strong>6 minutes or until crisp and golden.Remove and drain on paper towel.9. Season with sea salt flakes.Types of potatoes that make <strong>the</strong> mostsucculent chip include <strong>the</strong> following:BintjeKennebecRed rascalSebagoRussetKing EdwardWhen should I change <strong>the</strong> oil? Whatshould I look <strong>for</strong>?It is recommended to change <strong>the</strong> oil everyweek if deep fryer is used every day.If using once or twice a week, <strong>the</strong> oil can bechanged every three weeks.There are distinct indicators that will showyou when your oil is no longer deep fryingeffectively. These include:• The surface of <strong>the</strong> oil will begin to foamonce heated.• Smoke will appear on <strong>the</strong> surface of <strong>the</strong>oil be<strong>for</strong>e <strong>the</strong> recommended deep fryingtemperatures are reached.• Oils can develop an ‘off’ smell. Thisindicates that <strong>the</strong> oil has become rancid.• The oil’s odor is that of <strong>the</strong> foods youhave cooked eg seafood.• The oil will change in viscosity, that is, itwill pour slowly and become thick with asyrupy appearance.Storage and preparation of used oilRe-using your oil is best achieved if propermethods are used after and during cooking.1. Never season or salt food be<strong>for</strong>e orduring cooking as it will burn anddiscolour <strong>the</strong> oil. This in turn shortens<strong>the</strong> lifespan of your oil.2. Cool oil completely be<strong>for</strong>e pouringthrough a coffee filter or cloth to removefood solids and debris.3. Store in a sealed container ei<strong>the</strong>r in <strong>the</strong>refrigerator or in a cool dark cupboard.4. Repeat <strong>the</strong> filtering and cleaning processafter each use.5. Properly dispose of old used oilaccording to council requirements.19
PAge cooking header..... techniques & TipsCooking GuideFood Temperature Approx.Cooking timeMushrooms 160°C 3-4 minsChicken pieces (crumbed) 175°C 12-15 minsChicken Strips 180°C 3-4 minsPrawn Cutlets (raw, crumbed) 175°C 3-4 minsFish cakes or pieces 190°C 4-6 minsOnion rings 190°C 2-4 minsPotato wedges 170°C 7-10 minsSpring rolls, small 180°C 4-6 minsFruit fritters 180°C 4-5 mins20
CARE & CLEANING<strong>for</strong> your <strong>Breville</strong> Smart Fryer
PAge Care header.....& cleaningError MessageWhen <strong>the</strong> deep fryer needs to be reset aRESET message will flash on <strong>the</strong> display.To reset, allow <strong>the</strong> deep fryer to coolcompletely, and <strong>the</strong>n press <strong>the</strong> two red resetbuttons located above <strong>the</strong> cord storage areaat <strong>the</strong> back of <strong>the</strong> control panel.If <strong>the</strong> Temperature Control detects oiltemperature to be less than -20°C it willdisplay <strong>the</strong> message ER1.If <strong>the</strong> Temperature Control detects <strong>the</strong> oiltemperature to exceed 210°C <strong>the</strong> display willshow <strong>the</strong> message ER2. Reset <strong>the</strong> unit as perabove.Auto Cutout safety featureAlways add <strong>the</strong> required amount of oilBEFORE switching <strong>the</strong> power on at <strong>the</strong>power outlet. An Auto Cut-Out safety switchwill be activated if <strong>the</strong> deep fryer is turnedon without oil in <strong>the</strong> bowl. The fryer will<strong>the</strong>n need to be reset as above.CLEANING• Be<strong>for</strong>e cleaning, always ensure <strong>the</strong> deepfryer is turned off and disconnected from<strong>the</strong> power outlet.• Ensure <strong>the</strong> deep fryer and oil arecompletely cool. Oil will retain itstemperature <strong>for</strong> a long time after use.Do not attempt to move or carry <strong>the</strong>deep fryer, element or control panelwhile <strong>the</strong>y are hot.• Wash <strong>the</strong> frying basket in hot, soapywater. Rinse and dry thoroughly.• Remove <strong>the</strong> control panel/element of <strong>the</strong>deep fryer by lifting upwards. Place <strong>the</strong>element onto kitchen paper to absorbexcess oil. Wipe element with a soft,damp cloth and dry thoroughly.• Grasp each side of <strong>the</strong> removable fryingbowl and lift upwards.• Empty <strong>the</strong> cooled oil from <strong>the</strong> fryingbowl. Oil can be reused several times,depending on <strong>the</strong> type of food cooked.Filter <strong>the</strong> oil through a fine sieve.NOTEOil should be filtered after eachuse and stored in a clean, airtightcontainer in a cool area. Good qualityoil can be used several times. Do notstore <strong>the</strong> oil in <strong>the</strong> deep fryer. Discardused oil in a sealed container withhousehold waste. Do not pour down asink or drain.• Wash <strong>the</strong> lid, removable inner fryingbowl, stainless steel outer body and wirefrying basket in hot soapy water, rinseand dry thoroughly The removable innerbowl allows <strong>for</strong> easy cleaning. Wipe<strong>the</strong> bowl with paper towel, <strong>the</strong>n a dampcloth and a little mild detergent. Finishoff with a clean damp cloth followed by aclean dry cloth.22
Care & cleaning• The removable inner frying bowl, fryingbasket and stainless steel outer body aredishwasher safe.NOTEDo not use any abrasive cleaners, suchas steel wool to clean <strong>the</strong> surface ofyour deep fryer as <strong>the</strong>y will scratch<strong>the</strong> surface.• Wipe over <strong>the</strong> control panel with a soft,damp cloth and a little mild detergent.Finish off with a clean damp cloth anddry thoroughly with a clean dry cloth.• Reassemble <strong>the</strong> deep fryer <strong>for</strong> storage.Do not place anything on top of <strong>the</strong> deepfryer during storage.IMPORTANTNever immerse <strong>the</strong> deep fryer controlpanel, element or cord in water or anyo<strong>the</strong>r liquid. Always turn <strong>the</strong> applianceoff at <strong>the</strong> power outlet and <strong>the</strong>n unplugcord be<strong>for</strong>e attempting to move <strong>the</strong>appliance and be<strong>for</strong>e cleaning.23
RECIPES
RecipesTasty Buffalo wingsServes 8-10INGREDIENTS2kg chicken wings, wing tips removed1 teaspoon salt2 teaspoons paprika½ teaspoon cayenne pepperHot sauce125g butter¾ cup Masterfoods Hot sauce2 teaspoons Tobasco sauce1 tablespoon white vinegar1 tablespoon Worcestershire sauce¼ teaspoon cayenne pepper2 teaspoons garlic powder1 teaspoon salt5. To make <strong>the</strong> hot sauce, melt butterin a saucepan and add remainingingredients. Stir and bring to <strong>the</strong> boil.Remove and set aside.6. Place hot wings into a bowl and drizzleover <strong>the</strong> sauce; toss to coat.Serve immediately with celery sticks and bluecheese sauce.Blue cheese sauce¼ cup sour cream¼ cup mayonnaise80g blue cheese, coarsely chopped1 small garlic clove, mincedSqueeze lemon juiceMETHOD1. To make <strong>the</strong> blue cheese sauce, combineingredients into a blender or foodprocessor and process until smooth.Spoon into a small serving bowl.2. Cut each wing in half and place into alarge bowl.3. Combine salt, paprika and cayennepepper and mix well through <strong>the</strong> wings;toss to coat lightly; Cover with cling filmand refrigerate <strong>for</strong> 30 minutes.4. Fill <strong>the</strong> deep fryer with 4 litres of oil.Heat oil in <strong>the</strong> deep fryer to 180°C.place 6-8 wings into <strong>the</strong> basket, lowerand cook 6-7 minutes or until cookedthrough and golden. Place onto a wirerack over a lined tray to drain. Repeatwith remaining chicken, making sure toreheat <strong>the</strong> oil between batches.25
RecipesHoney Sesame ChickenServes 4-6INGREDIENTS800g chicken breast fillet1½ cups ice water1 egg¼ teaspoon salt1 cup self raising flour2/3 cup corn flour, plus extra <strong>for</strong> dusting100g packet Vermicelli noodles2 green onion, sliced <strong>for</strong> garnish.Honey sauce1 cup honeyL cup Shaoxing wine2 tablespoons sesame seeds2 green onions, finely slicedMETHOD1. Fill deep fryer with 4 litres of oil. Preheatto 180°C.2. Slice chicken into 5mm thin strips,cutting across <strong>the</strong> grain.3. Combine water, egg and salt and whisktoge<strong>the</strong>r in a jug. Sift flours into a bowland slowly whisk in egg and watermixture to <strong>for</strong>m a smooth batter.4. Working with small batches of chickenat a time, dust chicken in corn flourlightly and <strong>the</strong>n dip into prepared batter.5. Preheat oven 150°C.6. With basket in lowered position,use tongs to lower chicken piecesindividually into <strong>the</strong> hot oil. You shouldonly do about 8-10 strips at a time. Cookapproximately 2-3 minutes or until agolden colour and batter is crisp.. Drainon paper towel lined tray and place in<strong>the</strong> oven to keep warm. Repeat withremaining chicken and batter, makingsure to reheat <strong>the</strong> oil between eachbatch.7. Warm honey and Shaoxing winetoge<strong>the</strong>r in a small saucepan andsimmer until thick and syrupy. Tipchicken into a large bowl and pour overhot syrup. Sprinkle with sesame seedsand toss to coat evenly.8. Place vermicelli noodles into hot oiland cook 20 seconds or until it puffs up.Remove and place onto serving platter.Top with honey sesame chicken andgarnish with slice green onions. Serveimmediately.Home made chicken nuggetsMakes approx 25INGREDIENTS600g chicken breast fillet, diced1 teaspoon salt1 teaspoon ground white pepper2 teaspoons dried parsley flakes2 teaspoons garlic salt2 eggs, beaten1 cup plain flourMETHOD1. Fill <strong>the</strong> deep fryer with 4 litres of oil. Setdeep fryer to NUGGETS/FRESH setting.Line a baking tray with paper towel.2. Place chicken into a food processor andprocess until it breaks down and <strong>for</strong>ms asticky paste. Transfer to a large bowl andadd salt, pepper, parsley and onion garlicsalt; mix well.3. Roll tablespoon measures of chickenmixture into nugget shape and coatlightly in <strong>the</strong> flour.4. Dip into beaten egg and coat again in<strong>the</strong> flour.5. Cook in batches of 6, shaking basketregularly. Drain on paper towel and placeinto <strong>the</strong> oven to keep warm.6. Repeat with remaining chicken, makingsure to reheat <strong>the</strong> oil between each batch.Serve hot with your favourite sauce.26
RecipesSpicy salt and pepper squidServes 4-6INGREDIENTS15 small dried chillies, coarsely choppedL cup sea salt3 tablespoons Sichuaun peppercorns2 tablespoon white peppercorns400g rice flour (substitute with plain orcornflour)1.5kg medium whole squid, cleaned and peeled3 egg whitesFinely sliced red chilli, lime wedges andcoriander to serveMETHOD1. Place chillies, sea salt, Sichuaun andwhite peppercorns into a large fryingpan and heat over medium heat <strong>for</strong>5 minutes or until spices are fragrantand crackling. Remove and coolcompletely.2. Grind cooled spices in a spice grinderor pestle and mortar until finely ground.Place flour and spices into a large snaplock bag, mix well and set aside.3. Clean squid by removing innards andcutting off legs. Peel off skin and flapand cut open tube to expose inside flesh.Wash well and dry with paper towel.4. Score inside of tube closely in acriss-cross pattern and cut into stripsor squares.5. Fill deep fryer with 4 litres of oil. Setdeep fryer to CALAMARI/FRESHsetting6. Dip a small batch of squid into egg whiteand toss through flour mix.7. Shake off excess flour and place intobase of wire basket. Lower basket andPRESS start timer.8. Drain on paper towel and repeat withremaining squid, eggs and flour.Sesame Prawn toastsMakes 24INGREDIENTS300g peeled green prawns1 green onion, sliced1cm piece ginger, finely grated1 tablespoon Shaoxing wine1 teaspoon sesame oilPinch white pepper and salt1 egg white2 teaspoons corn flour12 slices white day old bread, crusts removed½ cup sesame seedsHot chilli sauce to serveMETHOD1. Place prawns, green onion, ginger,Shaoxing wine, sesame oil, seasonings,egg and corn flour into <strong>the</strong> bowl of afood processor and pulse until it <strong>for</strong>ms asmooth paste. Set aside.2. Cut each slice in half into 2 triangles andspread prawn filling over evenly, makingsure to reach <strong>the</strong> edges of <strong>the</strong> bread.3. Dip each triangle, prawn side down, intosesame seeds to coat and set aside.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Line a baking tray with papertowel.5. Deep fry 4-6 triangles at a time <strong>for</strong>1 minute each side. Drain and repeatwith remaining bread, making sure toreheat <strong>the</strong> oil between each batch.Serve prawn toast with hot chilli sauce.Serve hot with sliced red chilli, lime wedgesand fresh coriander sprigs.29
RecipesThai fish cakesServes 6-8 as part of an appetiserINGREDIENTS600g white fish fillets, such as barramundi,snapper and red fish fillets2 tablespoons Thai red curry paste1 tablespoon fish sauce2 teaspoons white sugar1 egg white2 kaffir lime leaves, finely shredded80g green beans, finely sliced5. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Place 6-8 fishcakes into <strong>the</strong> hotoil and cook 2-3 minutes or until goldenbrown. Remove and drain on papertowel. Repeat with remaining fish cakes,making sure to reheat <strong>the</strong> oil betweenbatches.Serve with dipping sauce and lime wedges.Dipping sauce½ cup sugarL cup white vinegar1 tablespoon fish sauce½ Lebanese cucumber, seeded and finely diced1 long red chilli, finely choppedMETHOD1. To make <strong>the</strong> dipping sauce; combinesugar, vinegar and 2 tablespoons coldwater into a small saucepan. Stir overmedium high heat until sugar hasdissolved. Stir in fish sauce and coolcompletely. Just be<strong>for</strong>e serving, stirthrough cucumber and chilli.2. Dice fish into large cubes and placeinto <strong>the</strong> bowl of a food processor alongwith curry paste, fish sauce, white sugarand egg whites. Using <strong>the</strong> pulse button,process ingredients until mixture issmooth.3. Tip mixture into a bowl and mix throughfinely shredded kaffir lime leaves andsliced green beans.4. Wet hands with cold water and <strong>for</strong>mfish cake mixture into flat round shapes3-4cm wide and place onto a linedbaking tray.30
RecipesArancini Balls withMushroom, thyme andtaleggio cheeseMakes 16INGREDIENTS2 ½ cups chicken stock2 tablespoons olive oil20g butter1 onion, finely chopped2 garlic cloves, crushed¾ cup aborio rice (or vialone and canaroli rice)2 tablespoons grated parmesanSea salt and freshly ground black pepper120g Swiss brown mushrooms, trimmed andfinely chopped1 teaspoon chopped thyme20g taleggio cheese, finely dicedL cup dried breadcrumbs5. Roll tablespoons of risotto into a balland push a hole into <strong>the</strong> side. Spoon ina little of <strong>the</strong> mushroom mixture andtaleggio cheese into <strong>the</strong> centre and rollto enclose, using a little extra rice toplug <strong>the</strong> hole. Coat balls in breadcrumbsand refrigerate until required.6. Fill deep fryer with 4 litres of oil. Preheatto 190°C. Deep fry in batches <strong>for</strong>1-1½ minutes or until golden brown andheat through.Season with sea salt and serve hot.METHOD1. Place stock into a saucepan and warmgently over low heat.2. Heat half <strong>the</strong> oil and butter toge<strong>the</strong>r ina pan and cook onion and garlic overmedium heat <strong>for</strong> 3-4 minutes or untilsoftened. Remove half of <strong>the</strong> onionmixture and set aside to cook with <strong>the</strong>mushrooms.3. Add rice and toss to coat <strong>for</strong>1 minute. Pour in half <strong>the</strong> stock and stiroccasionally until all <strong>the</strong> stock has beenabsorbed. Repeat with remaining stockuntil <strong>the</strong> rice is cooked; stir in parmesanand season with black pepper. Spoononto a flat tray; cover and cool in <strong>the</strong>refrigerator.4. Wipe out any rice remaining frompan and add remaining oil and onionmixture, mushroom and thyme. Cookover medium heat until mushrooms havesoftened and mixture is dry. Remove andcool completely.32
RecipesStuffed zucchini flowerswith feta and basilServes 4 as an entréeINGREDIENTS1 cup flourPinch salt1 cup water2 teaspoons olive oil1 egg, separated16 zucchini flowers150g marinated goat’s cheese feta1 tablespoon finely chopped basilSalt and freshly ground black pepperMETHOD1. Mix flour and salt toge<strong>the</strong>r and whisk inwater, oil and egg yolk. Set aside to rest<strong>for</strong> 30 minutes.2. Fill deep fryer with 4 litres of oil andpreheat to 180°C.3. Gently wash zucchini flowers and patdry with paper towel. Open each flowerand remove stamen from inside; Discard.4. Mash goat’s feta and basil toge<strong>the</strong>r andseason with freshly ground black pepper.Spoon a teaspoonful into each flowerand press petals toge<strong>the</strong>r to enclose.5. Whisk egg white to soft peaks andfold through batter. Coating one ata time, dip each zucchini flower into<strong>the</strong> batter and lower into <strong>the</strong> hot oil.Cook in batches of 4 <strong>for</strong> 3-4 minutes oruntil crisp and golden. Drain on papertowel and season with salt. Repeat withremaining batter and zucchini, makingsure to reheat <strong>the</strong> oil between batches.Serve immediately.Japanese Miso glazedeggplantServes 4-6INGREDIENTS2 tablespoons mirin2 tablespoons sake3 tablespoons shiro miso2 tablespoons sugar1 teaspoons sesame oil6 Japanese eggplants1 tablespoon sesame seeds2 green onions, slicedMETHOD1. Fill deep fryer with 4 litres of oil. Preheatto 190°C.2. Combine mirin and sake in a smallsaucepan and bring to <strong>the</strong> boil overmedium high heat. Boil <strong>for</strong> 1-2 minutesto cook off <strong>the</strong> alcohol. Remove andstir in miso and sugar until thick andsmooth.3. Reduce heat to low and return misomixture to <strong>the</strong> stove. Cook, stirringoccasionally <strong>for</strong> 5 minutes. Remove andcool completely; stir in sesame oil andset aside.4. Slice eggplants in half lengthways andscore flesh in a criss-cross pattern. Patdry with paper towel.5. Place 3-4 halves into <strong>the</strong> basket andcarefully lower <strong>the</strong>m into <strong>the</strong> hot oil.Cook 1-2 minutes. Remove and drainon paper towel. Repeat with remainingeggplant making sure to reheat <strong>the</strong> oilbetween each batch.6. Preheat a grill on High. Lay cookedeggplant, cut side up, onto a baking traylined with baking paper, and brush withmiso glaze. Sprinkle with sesame seeds.Grill <strong>for</strong> 2-3 minutes or until golden andhot.Serve immediately topped with slice greenonions.33
RecipesDeep fried shredded beefServes 6INGREDIENTS600g beef fillet, trimmed¼ cup light soy sauce2 tablespoons Shaoxing wine1 tablespoon fish sauce1 teaspoon sesame oil3 garlic cloves, crushed2cm piece ginger, finely grated½ cup corn flourIce berg lettuce cups and sliced green onion toservePlum or hoisin sauce to serveMETHOD1. Wrap <strong>the</strong> fillet in plastic wrap and placeinto <strong>the</strong> freezer <strong>for</strong> 1 hour or until semifrozen.Remove plastic and cut <strong>the</strong> filletlengthways into six slices. Slice eachstrip thinly across <strong>the</strong> grain so that youhave long thin strips <strong>the</strong> size of a matchstick.2. Place into a bowl and stir in soy,Shaoxing wine, fish sauce, sesame oil,garlic and ginger. Cover and refrigerate<strong>for</strong> 2 hours or preferably overnight.3. Sift corn flour over beef and mix well.Spread <strong>the</strong> beef out onto a tray andrefrigerate uncovered <strong>for</strong> 1 hour.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C.5. Have basket in lowered position. Deepfry beef in small batches, separating <strong>the</strong>beef with metal tongs. Cook 3-4 minutesor until crisp and browned. Lift basketand drain on paper towel. Repeat withremaining beef, making sure to reheat<strong>the</strong> oil between each batch.6. To serve, place lettuce cups onto servingplates and fill with a little sauce. Topwith crispy beef strips and sprinkle oversliced green onions. Serve immediately.Yummy Veal schnitzelServes 6-8INGREDIENTS8 veal escalopes (approx 100g each)1 cup dried breadcrumbs1 cup panko crumbs½ cup finely grated parmesan3 teaspoons garlic salt2 tablespoons dried parsley flakes½ cup plain flour3 eggs, beatenLemon wedges to serveMETHOD1. Place veal between 2 layers of clingfilm and pound with a meat mallet untilapproximately 2mm thin.2. Combine crumbs, parmesan, garlic saltand parsley and mix well; transfer crumbmixture to a flat plate.3. Coat 1 veal steak in flour, shaking off anyexcess and <strong>the</strong>n dip into beaten egg.4. Cover with crumb mixture, pressinglightly so that <strong>the</strong> crumb sticks. Transferschnitzel to a clean plate and repeat withremaining steaks, flour, egg and crumb.5. Cover plate with cling film andrefrigerate <strong>for</strong> 30 minutes.6. Fill deep fryer with 4 litres of oil. Preheatto 180°C. Preheat oven 160°C and line abaking tray with paper towel.7. Deep fry 1 or 2 schnitzel at a time <strong>for</strong>2 minutes; place onto prepared trayand keep warm in oven. Repeat withremaining schnitzel, making sure toreheat <strong>the</strong> oil between batches.Serve hot with wedges of lemon.NOTESubstitute with chicken <strong>for</strong> chickenschnitzel.34
RecipesChocolate Cannoli withorange and chocolatericotta creamMakes 16INGREDIENTS3 cups plain flour2 tablespoons cocoa¼ cup caster sugar¼ teaspoon salt70g cold lard2 eggs, beaten2 tablespoons white vinegar60ml Marsala1 egg white, lightly whiskedOrange and chocolate ricotta cream600g fresh ricotta, well drained of excess liquid½ cup icing sugar, plus extra <strong>for</strong> dustingFinely grated rind of an orange1 tablespoon Grand Marnier½ cup dark Lindt 70% chocolate, finely choppedMETHOD1. Place flour, cocoa, sugar and salt into<strong>the</strong> bowl of a food process and addlard. Pulse until mixture resembles finebreadcrumbs. Add eggs, white vinegarand Marsala and pulse until dough justcomes toge<strong>the</strong>r. Add an extra1-2 tablespoons of water if dough is toodry. Tip onto a lightly floured surfaceand knead <strong>for</strong> 1-2 minutes until smoothand elastic. Divide dough in two and<strong>for</strong>m into a disc. Cover with plastic wrapand refrigerate <strong>for</strong> 2 hours.2. Fill deep fryer with 4 litres of oil. Preheatto 180°C and line a tray with papertowel.3. Unwrap one pastry disc and roll out untilabout 1mm thick. Using an 8cm cutter,cut out discs from dough. Working with4 discs at a time, roll out each pastry discinto an oval shape that will fit onto <strong>the</strong>cannoli tube. The dough should now be½ mm thick. Grease 4 cannoli tubes withcooking spray and wrap each pastry discaround <strong>the</strong> cannoli tubes, securing <strong>the</strong>join with egg white and pressing downon <strong>the</strong> centre to seal completely.4. Fry 4 tubes at a time <strong>for</strong> 2-3 minutesor until cannoli is golden and crisp.Remove from oil and drain on papertowel. Cool slightly.5. While, still warm, remove cannoli shellsfrom <strong>the</strong> tubes by holding cannoli in <strong>the</strong>centre and gently sliding cannoli from<strong>the</strong> tube. Allow to cool completely.6. Repeat with remaining dough and tubes,making sure to reheat <strong>the</strong> oil betweenbatches.7. To make <strong>the</strong> ricotta cream; lightly beatricotta and icing sugar until creamyand soft. Fold through orange rindand Grand Marnier. Spoon into apiping bag with a large nozzle and fillcooled cannoli tubes. Dip each end of<strong>the</strong> cannoli into <strong>the</strong> finely choppedchocolate and serve dusted with icingsugar.Serve with coffee.NOTEUnfilled cannoli tubes can be kept inan air tight container <strong>for</strong> 3-4 days.35
RecipesLittle chocolate filleddonutsMakes 24INGREDIENTS2 teaspoons dry yeast½ cup warm milk2 tablespoons caster sugar50g butter, melted2L cups plain flour, plus extra <strong>for</strong> kneading2 eggs, beaten50g dark chocolate bitsChocolate icing125g butter2 tablespoons cocoa powder250g icing sugar¼ cup milk5. Place basket into lowered position andcarefully drop 4 or 5 balls into oil; cook,turning over half way. Remove basketand turn out donuts onto paper towel.Repeat with remaining balls, makingsure to reheat oil between batches. Cooldonuts completely.6. To make <strong>the</strong> icing, melt butter in asaucepan over low heat and stir in cocoa.Bring to <strong>the</strong> boil <strong>for</strong> 30 seconds andremove. Stir in icing sugar and milk andbeat until smooth and glossy. Dip oneside of doughnuts into icing and coolon a wire rack until set.Method1. Combine <strong>the</strong> yeast, milk and half <strong>the</strong>sugar into a large bowl. Set aside <strong>for</strong>5 minutes or until bubble appear on<strong>the</strong> surface.2. Add butter, flour, eggs and remainingsugar. Using a butter knife, cut mixtureuntil a soft sticky dough <strong>for</strong>ms.3. Turn out onto a lightly floured surfaceand knead <strong>for</strong> 3 minutes or until smooth.Place into an oiled bowl, cover and standin a warm place <strong>for</strong> 30 minutes or untildoubled in size. Punch risen doughand tip back onto a floured surface,knead again <strong>for</strong> 2-3 minutes so that<strong>the</strong> dough is smooth and very elastic.Roll tablespoons of dough into ballsand place onto a baking tray lined withbaking paper. Push 2 chocolate bits into<strong>the</strong> centre of each ball and roll to fullyenclose; set aside <strong>for</strong> 30 minutes to rise.4. Fill deep fryer with 4 litres of oil. Setdeep fryer to DONUT/FRESH setting.36
RecipesCinnamon sugared potatodonutsMakes 14INGREDIENTS1 tablespoon dried yeast1 cup warm milk¼ cup caster sugar, plus extra ½ teaspoon½ cup cool mashed potato2 cups plain flourPinch salt2 tablespoons vegetable oil½ cup caster sugar1 tablespoon ground cinnamon6. Fill deep fryer with 4 litres of oil. Setdeep fryer to DONUTS/FRESH setting.7. Place basket into lowered position andcarefully drop 3 rings into oil, cookturning over half way, or until golden.Remove basket and turn out onto papertowel.Dust warm donuts with combined sugar andcinnamon and serve hot or cold.METHOD1. Combine yeast, milk and½ teaspoon of sugar into a large bowl.Set aside <strong>for</strong> 5 minutes or until bubblesappear on <strong>the</strong> surface.2. Place remaining sugar, mashed potato,flour and oil into a large mixing bowland pour in yeast mixture.3. Using a butter knife, cut mixture untilit <strong>for</strong>ms a sticky dough. Turn out onto alightly floured surface and knead <strong>for</strong>5 minutes or until smooth. Place into anoiled bowl, cover and stand in a warmplace <strong>for</strong> 30 minutes or until doubled insize.4. Punch risen dough and tip back onto afloured surface, knead again <strong>for</strong>5 minutes so that <strong>the</strong> dough is smoothand very elastic.5. Roll out dough to approximately 1 ½cmthick. Use a 9cm round cutter to cut outcircles. Use a 3cm round cutter to cutholes from <strong>the</strong> centre of <strong>the</strong> rounds tomake rings. Place rings onto a bakingtray lined with non-stick paper. Kneadremaining dough and repeat with cuttersuntil dough has been used up. Set aside<strong>for</strong> 10-15 minutes or until risen.37
RecipesCoconut banana fritterswith lime & honey syrupServes 6INGREDIENTS1 cup rice flour, plus extra <strong>for</strong> dusting¼ cup caster sugar¼ cup shredded coconut2 tablespoons sesame seeds270ml can coconut milk1/2 cup water4 large bananasSyrup1/2 cup water½ cup sugar2 tablespoons honey1 star aniseGrated rind and juice of 1 limeMETHOD1. To make <strong>the</strong> syrup, place water, sugar,honey, star anise and lime rind into asaucepan. Bring to <strong>the</strong> boil over mediumhigh heat, stirring occasionally. Reduceto a simmer and cook until reduced byhalf and thick and syrupy. Remove andstir in lime juice; cool completely.2. Combine rice flour, sugar, coconut andsesame seeds in a large bowl.3. Stir in coconut milk and water to <strong>for</strong>m asmooth batter <strong>the</strong> consistency of thickcream.4. Fill deep fryer with 4 litres of oil. Preheatto 180°C.5. Peel and halve bananas lengthways. Dustwith extra rice flour, shaking off excess.6. Coating one at a time, dip banana halvesinto batter and gently lower <strong>the</strong> 2 halvesinto <strong>the</strong> hot oil. Cook 2-3 minutes oruntil golden. Remove and drain on papertowel. Repeat with remaining bananaand batter, making sure to reheat <strong>the</strong> oilbetween batches.Serve hot bananas drizzled over with syrupand a scoop of ice cream.Home made apple turnoversMakes 8INGREDIENTS600g green apples (about 4)1 cinnamon stick2 tablespoons brown sugarPinch ground nutmeg10g butter2 sheets frozen butter puff pastry, thawedCinnamon sugar to serveMEthOD1. Place apples into a saucepan withcinnamon stick and add enough waterto come half way up. Cook over mediumheat, stirring occasionally, <strong>for</strong> 8-10minutes or until softened and all <strong>the</strong>water has evaporated.2. Stir in sugar, nutmeg and butter andcontinue cooking until thickened andcompletely soft and broken down.Transfer to a bowl and chill in <strong>the</strong>refrigerator until cold.3. Cut each sheet of pastry into 4 squaresand fill one half of each square witha large heaped tablespoon of applemixture. Brush edges with water and foldover pastry to <strong>for</strong>m a rectangle.4. Using a <strong>for</strong>k, press around <strong>the</strong> edgesto seal.5. Fill deep fryer with 4 litres of oil.Preheat to 190°C and deep fry two appleturnovers at a time <strong>for</strong> 21/2 minutes,turning over half way.6. Drain on paper towel and sprinkle withcinnamon sugar. Repeat with remainingapple turnovers, making sure to reheat<strong>the</strong> oil between batches.Serve hot with vanilla ice cream.38
NOTES39