Breville TF10 Instructions For Use Manual

Brand: Breville

Model: TF10

Category: Sandwich makers

Type: Instructions For Use Manual

INSTRUCTIONS FOR USE

AND RECIPE BOOK

Avance Skillet

Model TF10

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from

the one illustrated in this booklet.

Breville Customer Service Centre

Australian Customers

✉Breville Customer Service Centre

Locked Bag 2000

Botany NSW 2019

AUSTRALIA

☎Customer Service: 1300 139 798

Fax (02) 9384 9601

Email Customer Service askus@breville.com.au

New Zealand Customers

✉Breville Customer Service Centre

Private Bag 94411

Greenmount

AUCKLAND, NEW ZEALAND

☎Customer Service: 09 271 3980

Fax 0800 288 513

Email Customer Service askus@breville.com.au

www.breville.com.au

PRINTED ON

RECYCLED PAPER

Model TF10

Issue 1/04

Page

Breville Recommends Safety First 4

Know your Breville Skillet 5

Operating your Breville Skillet 6

Care and Cleaning 7

Cooking Techniques 9

Recipes 11

Avance Skillet

CONTENTS

Congratulations

on the purchase of your new Breville Avance Skillet

••If using plastic utensils, do not leave

in cooking vessel when hot.

••Never immerse cord and/or heat

probe in water or any other liquid.

••Avoid using on metal surfaces

eg. sink, hotplate.

••Always remove temperature control

probe before cleaning the appliance.

••Extreme caution must be used when

the appliance is filled with hot oil or

other liquid. Do not move the appliance

during cooking and allow it to cool

before removing oil or other liquid.

••Place skillet at least 200mm away from

walls and curtains.

••Do not touch hot surfaces.

••Do not leave the appliance unattended

when in use.

••Always use the appliance on a dry,

level surface.

••The appliance is not intended for use

by young children or infirm persons

without supervision.

••Young children should be supervised

to ensure that they do not play with

the appliance.

••Do not let the cord hang over the edge of

a table or counter, touch hot surfaces or

become knotted.

••Do not place this appliance on or

near a hot gas or electric burner, or

where it could touch a heated oven.

••This skillet must be used with the

Temperature Control Probe provided.

Do not use any other probe or connector.

••Always switch appliance off, then switch

off at the power outlet, then unplug the

appliance when not in use, before

attempting to move appliance and before

cleaning or storing.

••This appliance is for household use only.

Do not use this appliance for other than

its intended use. Do not use outdoors.

••Regularly inspect the supply cord, plug

and actual appliance for any damage.

If found damaged in any way, immediately

cease use of the appliance and return the

entire appliance to the nearest authorised

Breville service centre for examination,

replacement or repair.

••The installation of a residual current

device (safety switch) is recommended to

provide additional safety protection when

using electrical appliances. It is advisable

that a safety switch with a rated residual

operating current not exceeding 30mA be

installed in the electrical circuit supplying

the appliance. See your electrician for

professional advice.

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville are very safety conscious. We design and manufacture consumer products with

the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a

degree of care when using any electrical appliance and adhere to the following precautions:

READ ALL INSTRUCTIONS BEFORE OPERATING

AND SAVE FOR FUTURE REFERENCE

KNOW YOUR BREVILLE SKILLET

High Dome Metal Lid with Steam Vent

With the high dome lid in place, the

frypan can be used as a compact oven.

It allows you to bake, slow cook and roast

pieces of lamb, beef or chicken. The lid

also retains heat and moisture when

slow cooking foods such as curries.

Simply place the lid on the frypan and

adjust the steam vent while cooking.

Non-skid Feet

Cool touch integrated handle

Cool touch handle for safety

and ease of use

Removable Temperature Control Probe

The Temperature Probe is thermostatically

controlled providing accurate cooking

temperatures with 10 heat settings.

Quasar Rockcote Non-stick Cooking Surface

The high quality two coat non-stick cooking

surface on your frypan means food won’t

stick and less oil can be used when cooking.

It also means that cleaning your frypan is a

breeze. As with all non-stick surfaces only

plastic or wooden utensils should be used to

avoid scratching the surface. Regular high

heat cooking may discolour the non-stick

surface. This is normal and will not affect the

performance or life of the non-stick coating.

1100 watt element

The heavy die cast heating element

construction of the skillet allows

faster heating and is designed to

retain even heat and save energy.

Dishwasher Safe

The skillet element is fully sealed,

so the skillet vessel is dishwasher

safe and can be fully immersed in

water for easy cleaning.

OPERATING YOUR BREVILLE SKILLET

BEFORE FIRST USE

It is recommended to remove any promotional

labels and wash your skillet and lid in hot

soapy water. Rinse and dry thoroughly. Do not

immerse the cord and/or temperature control

probe in water or any other liquid.

1. Insert the temperature control probe into

the probe socket on the appliance. Plug

into a 230/240v power outlet and switch

ON. Always insert the probe into the

appliance first, then plug into main

power outlet.

2. Turn the dial on the heat probe clockwise

to the desired setting. The heating ‘ON’

light will illuminate.

3. The red temperature control light will be

on until the Skillet reaches the desired

temperature. Once the temperature has

been reached, the red light will cycle 'on'

and 'off' during cooking to retain the

desired temperature.

4. When cooking is completed, turn the

dial clock-wise until it is aligned with

the ‘MIN’. Switch off at the power outlet

and unplug.

5. Leave the Temperature Probe connected

to the appliance until cool.

Before inserting the

Temperature Probe into the

Skillet socket, ensure the

interior of the socket is

fully dry. To do this, shake

out excess water then wipe

the interior of the socket

with a dry cloth.

This Skillet must be used

with the Temperature Probe

provided. Do not use any

other probe or connector.

••Do not leave plastic cooking utensils

in contact with the hot skillet surface

while cooking.

••Before cleaning, switch the frypan ‘OFF’

and unplug from the power outlet.

Remove the Temperature Probe from

the socket in the appliance.

TEMPERATURE PROBE

••If cleaning is necessary, wipe over unit

with a slightly damp cloth.

Storage: Store the Temperature Probe

carefully. Do not knock or drop it as this can

damage the probe. If damage is suspected,

return the temperature probe to your nearest

Breville Service Centre for inspection.

Tip: For convenient storage of the

Temperature Probe, line the skillet bowl

with 2 sheets of kitchen paper and place the

probe on the kitchen paper. This will ensure

the probe and plug don’t scratch the non-

stick surface.

QUASAR ROCKCOTE NON STICK

COOKING SURFACE

Your skillet features Quasar Rockote, a high

quality two coat non-stick coating, ideal for

low fat cooking.

Regardless of this fact, Breville recommends

that care is taken with the non-stick coating

particularly when using metal utensils.

Do not use sharp objects or cut food inside

the skillet. Breville will not be liable for

damage to the non-stick coating where

metal utensils have been used.

Cooking on a non-stick surface minimises

the need for oil, food does not stick and

cleaning is easier.

Any discolouration that may occur will only

detract from the appearance of the frypan

and will not affect the cooking performance.

When cleaning the non-stick coating, do

not use metal (or other abrasive) scourers.

Wash in hot soapy water. Remove stubborn

spots with a plastic washing pad or nylon

washing brush.

CARE AND CLEANING

Never immerse the

Temperature Probe or cord

in water or any other liquid.

CARE AND CLEANING CONT’D

REMOVING DISCOLOURATION

OF THE NON-STICK SURFACE

Combine: 2 tablespoons bicarbonate of soda,

1/4 cup household bleach, 1 cup water.

Pour into the frypan, place lid on with the

vent closed, and simmer for 5-10 minutes.

Clean in a well-ventilated area and avoid

breathing in the vapours. Wash as directed

before re-use. In some instances this may

not remove all the staining.

HIGH DOME LID

Wash the lid in warm soapy water using a

soft sponge, rinse and dry thoroughly.

The metal lid is not dishwasher safe.

DISHWASHER SAFE

Your skillet vessel is dishwasher safe for easy

cleaning. The recessed heating element is

completely sealed so it is safe to immerse in

water. The metal lid is not dishwasher safe.

Before inserting the

Temperature Probe into the

frypan socket, ensure the

interior of the socket is

fully dry. To do this, shake

out excess water then wipe

the interior of the socket

with a dry cloth.

COOKING TECHNIQUES

SAUTEING

Recommended temperature probe setting

8 - 10. Used for sauteing onions, garlic,

spices, pastes, herbs, vegetables, meat

and seafood.

PAN FRYING

Recommended temperature probe setting

Searing meat – 10

Medium heat – 6 - 8.

Used for cooking meats, fish, seafood, eggs,

chicken or sausages.

••Preheat skillet on high heat setting. When

heated add a small amount of oil, which

prevents the food from sticking.

The skillet’s non-stick cooking surface

allows you to reduce the amount of

oil when cooking.

••Brush whole meat cuts eg steak, chicken

breast, fish fillets with small amount of

oil before pan frying rather than adding

oil directly to the pan.

••When cooking meats, start on setting 10

to seal in juices. Reduce heat to setting

6 - 8 to cook the meat to well done.

ROASTING

Recommended temperature probe setting

Searing Roast - 8

Cooking Roast – 5 - 6

Meat and Poultry

The frypan is ideal for roasting meat and

poultry, as the meat retains the flavour

and juices.

••Preheat the frypan on setting 8. Fattier

joints of meat require no oil. Use only a

small amount for less fatty joints.

••Brown and seal the meat on all sides.

Position the lid.

••After browning, turn the dial to setting

5 - 6, cooking the meat as desired.

••Turn the meat during cooking.

••Once the meat is cooked, set aside and

cover with foil, whilst the gravy is

prepared from the juice in the frypan.

Vegetables

••Cut into even sized pieces.

••Add to the frypan 40-65 minutes

before serving.

••For crisper vegetables, remove the meat

and increase the heat for the last few

minutes of cooking.

COOKING TECHNIQUES CONT’D

ROASTING TIMES

The following times are for dishes that are

well done. To suit your personal taste, these

times can be reduced.

Pork 30-40 minutes/500g after browning

Veal 30-40 minutes/500g after browning

Lamb/Beef 25-30 minutes/500g after browning

Chicken 30-35 minutes/500g after browning

TOASTING SANDWICHES

Recommended temperature probe setting

8 - 10.

Sandwiches can be easily toasted in the

skillet. Choose fillings which will hold

together and not spill out of the sandwich.

••Preheat the skillet

••Butter the pieces of bread well and

place the sandwich in the frypan with

the buttered sides on the outside

•Cook for approximately 3 - 4 minutes

on either side, depending on the depth

of toasting desired.

Temperature setting will

depend on filling.

RECIPES

BASIC OMELETTE

2 teaspoons oil or butter

2 eggs, beaten

1/3 cup milk

freshly ground black pepper

1. Place the ingredients into a bowl

and mix well.

2. Heat skillet on setting 6, add oil

or butter.

3. Pour the omelette mixture into skillet

and cook for 2-3 minutes, add filling

onto one half of the omelette and

carefully fold the other half over.

4. Cover with lid and cook for 2-3 minutes

or until the omelette has just set.

Suggested fillings:

Ham and Cheese

Spinach and Fetta

Tomato and Corn

Mushroom and Chives

Smoked Salmon and Cottage Cheese

FLUFFY SMOKED SALMON

SCRAMBLED EGGS

2 eggs

1/4 cup thickened cream

freshly ground black pepper

1 tablespoon butter

75g smoked salmon, thinly sliced

1 tablespoon finely snipped chives

1. Place eggs and cream into a mixing

bowl, mix together until light and

fluffy. Season with pepper.

2. Heat skillet on setting 6, add butter.

Pour eggs into hot pan, stir until mixture

has thickened slightly and the eggs are

almost set.

3. Stir through smoked salmon; cover with

lid until eggs are firm, light and fluffy.

4. Sprinkle with chives.

Serve on toasted muffins covered with

mascarpone cheese.

RECIPES CONT’D

ZUCCHINI, FETTA AND

BASIL FRITTATA

1 teaspoon olive oil

2 eggs

1 medium zucchini, grated

1/4 cup fetta cheese, crumbled

1 tablespoon shredded basil

freshly ground black pepper

1. Place the eggs into a bowl and mix well,

mix in the remaining ingredients.

2. Heat skillet on setting 6, add oil.

3. Pour the frittata mixture into skillet and

cook for 6-7 minutes withthe lid on until

the frittata has set.

Serve with a rocket, pear and walnut salad.

PIKELETS

Makes 12

1 cup plain flour

2 teaspoons baking powder

1/4 tablespoon brown sugar

2 eggs, lightly beaten

1 tablespoon honey

1 cup milk

45g butter, melted

2 teaspoons butter (greasing)

1. Sift flour, baking powder and sugar into

a mixing bowl.

2. Mix the eggs, honey, milk and butter

together, gradually add them to the dry

ingredients, using a Breville hand mixer,

mix until a creamy consistency is formed

or ingredients are smooth.

3. Allow mixture to stand for 5 minutes.

4. Heat skillet on setting 6, add butter.

Place 3 level tablespoons of mixture

about 4 cm apart.

5. Cook until and bubbles appear in

pikelets, turn and cook until golden.

Continue with the remaining mixture.

Serve with cream and jam.

RECIPES CONT’D

CREPES

Makes 10 – 12

11/2 cups plain flour

1/4 teaspoon salt

1 teaspoon vanilla essence

3 eggs, lightly beaten

11/4 cups milk

2 tablespoons butter, melted

1 tablespoon oil (greasing)

1. Sift flour and salt into the glass

mixing bowl.

2Combine essence, eggs, milk and

butter. Gradually add to the flour

mixing well until the batter is

smooth and free of lumps.

3. Heat skillet on setting 8, add oil.

4. Pour sufficient batter into 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.

Serve with lemon juice and icing sugar.

PANCAKES

Makes approximately 8-10 pancakes

1 cup plain flour

1/4 teaspoon salt

1 egg

11/4 cups milk

2 tablespoons butter, softened

1. Combine the flour, salt, egg and milk in a

mixing bowl, mix until well combined

and smooth.

2. Heat skillet on setting 6, add butter.

Pour a small quantity of batter into

skillet to cover base of pan.

3. Cook until bubbles come to the surface

and break.

4. Carefully turn the pancake and cook until

golden brown.

5. Remove from skillet. Continue with

remaining batter.

Serve with maple syrup and ice cream.

RECIPES CONT’D

GOURMET BEEF BURGERS

150g lean beef mince

1/2 onion, finely diced

1 egg, lightly beaten

1/2 cup fresh breadcrumbs

1 tablespoon chopped parsley

freshly ground black pepper

2 tablespoons oil

1/4 avocado sliced

2 slices Swiss cheese

2 thin slices spicy pancetta

2 Turkish bread rolls

1. Combine beef, onion, egg, breadcrumbs,

parsley and pepper. Shape into 2 patties,

refrigerate until required.

2. Heat skillet on setting 8, add oil.

3. Brown and cook patties on each side

until golden and mince is no longer

pink. Remove and drain on absorbent

paper. Top with sliced avocado and

sliced Swiss cheese.

4. Add the sliced pancetta to the skillet, cook

until crisp, place on each burger patty.

Serve on toasted Turkish rolls with salad leaves.

Hint: Patties are best made ahead of time

and chilled for several hours.

CRUMBED LAMB CUTLETS

4 lamb cutlets, trimmed

Salt & freshly ground black pepper

1/3 cup plain flour

2 eggs, lightly beaten

1 cup cornflake crumbs

2 tablespoons oil

1. Season cutlets with salt and pepper. Dip

cutlets into flour, then into the eggs and

then into the crumbs. Press the crumbs

on firmly to form a thick coating. Place

cutlets in a single layer onto a tray, cover

and refrigerate for 20 minutes.

2. Heat skillet on setting 6, add oil.

3. Cook cutlets on each side for 5 minutes

or until cooked to desired doneness.

Remove and drain on absorbent paper.

Serve immediately with mashed potatoes

and minted green peas.

RECIPES CONT’D

TOMATO AND BASIL BRUSCHETTA

2 slices light rye or French stick bread,

thickly sliced diagonally

1 clove garlic, cut in half

2 tablespoons olive oil

1/2 cup finely chopped deseeded tomato

1/2 cup finely chopped Spanish onion

1 tablespoon olive oil

1 tablespoon shredded basil

1 teaspoon light brown sugar

1. Rub both sides of bread with cut

surface of garlic.

2. Heat skillet on setting 6, add oil.

Cook bread until golden brown on

each side.

3. Combine tomato and onion.

4. Combine olive oil, basil and brown sugar,

mix well. Stir into tomato mixture.

5. Spoon tomato mixture evenly onto

toasted bread slices.

Breville TF10 Instructions For Use Manual

Brand: Breville

Model: TF10

Category: Sandwich makers

Type: Instructions For Use Manual

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Breville TF10 Instructions For Use Manual

Breville TF10 Instructions For Use Manual

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