User manual BREVILLE BBL800

[. . . ] BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page A Breville Customer Service Centre Australian Customers Mail: Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service: 1300 139 798 (02) 9384 9601 Customer Service askus@breville. com. au New Zealand Customers Mail: Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service: 09 271 3980 0800 288 513 Customer Service askus@breville. com. au Phone: Fax Email Phone: Fax Email w w w. 98 000 092 928 Professional Collection is a trademark of Breville Pty Ltd Head Office Building 2, Port Air Industrial Estate, 1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798 20 Mono Place, Ellerslie, Auckland, New Zealand Private Bag 94411, Greenmount, Auckland Tel 09 271 3980 Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product. BBL800 Blender Instructions & Recipe Inspirations BBL800 Issue 1/07 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 2 CONTENTS 5 7 9 9 9 11 13 14 16 17 18 19 Safety Your new Breville Professional 800 Collection Blender Operating Before first use Assembling the blender Using the blender Disassembling the blender Cleaning Blending chart Do's and don'ts Having trouble?Recipe inspirations 3 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 4 SAFETY 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. [. . . ] Place all ingredients into blender jug, select the Blend function and blend until smooth. If required interrupt blending half-way and scrape sides of jug with plastic spatula. Serve as a dip with a selection of raw vegetables. MAYONNAISE 2 egg yolks 1 teaspoon dry mustard 1 tablespoon vinegar Salt and white pepper, to taste 1 /2 cup/125ml vegetable oil 1. Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend for 10-15 seconds using the Blend function until light and fluffy. Unlock the clear inner lid of the blender lid and hold at an angle (to avoid splatter) then with the blender operating on the Blend function, slowly pour oil through the opening. MAYONNAISE VARIATIONS: Raspberry: replace 1 tablespoon vinegar with 1 tablespoon raspberry vinegar Garlic: add 2 cloves garlic, peeled and chopped, to the egg yolk mixture Herb: add 1/2 cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise. HERB DRESSING 1 cup chopped mixed fresh herbs (parsley, coriander, mint, chives, rosemary, basil) 1 clove garlic, peeled and crushed 1 /2 cup/125ml olive oil 3 tablespoons balsamic vinegar 1. Place herbs and garlic into the blender jug and use the Auto Pulse function until finely chopped and combined. Unlock the clear inner lid of the blender lid and hold at an angle (to avoid splatter) then with the blender operating on the Blend function, slowly pour oil and vinegar through the opening. Serve with lamb, chicken, fish. SPICY PEACH SAUCE 410g canned sliced peaches 1 /2 cup/125ml white wine 1 clove garlic, peeled and chopped 1 teaspoon grated fresh ginger 1 small red chilli, chopped 1 tablespoon lemon juice 2 tablespoons sweet sherry 2 tablespoons honey 2 teaspoons light soy sauce 1. Place all ingredients into the blender jug, select the Blend function and blend until smooth. Serve with poultry or pork. SATAY SAUCE 2 cloves garlic, peeled and crushed 1 small onion, peeled and chopped 2 teaspoons peanut oil 11/2 cups/225g roasted peanuts 1 small chilli, halved and seeded 1 /2 cup/125ml water 2 tablespoons dark soy sauce 2 tablespoons coconut milk 2 tablespoons brown sugar 1. Place garlic and onion into the blender jug, and use the Auto Pulse function until finely chopped and combined. Heat peanut oil in a saucepan and cook garlic and onion mixture until lightly browned. Place remaining ingredients and onion mixture into the blender jug, select the Blend function and blend until smooth. Pour combined mixture back into saucepan and stir over a gentle heat to warm through. TIP: Satay sauce may thicken on standing, if this happens stir in a little more warm water. NOTE: Recipes use Australian metric weights and metric cup and spoon measurements. Recipes to be used as a guide only. RECIPES 21 BR8612 800BL IB MAY07 AUST_FA. qxd:BR8612 800BL IB MAY07 AUST 27/7/07 11:59 AM Page 22 SOUPS THAI GREEN CURRY PASTE 4 large green chillies, stems removed and roughly chopped 1 teaspoon cracked black pepper 1 onion, peeled and roughly chopped 2 cloves garlic, peeled and crushed 1 bunch coriander, including root, washed and chopped 1 stem lemongrass, trimmed and thinly sliced 1 /2 teaspoon salt 2 teaspoons ground coriander 1 teaspoon ground cumin 2 teaspoons dried shrimp paste 1 teaspoon ground turmeric 2 tablespoons oil 1. Place all ingredients into blender jug, select the Blend function and blend to a smooth paste. TIP: If required, interrupt blending halfway and scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water if necessary. TIP: Substitute 2 teaspoons chopped lemon rind for lemongrass. MALAYSIAN CURRY PASTE /2 cup coriander seeds 1 tablespoon cumin seeds 2 teaspoons fennel seeds 1 /4 cup dried chillies, crushed 6 cloves garlic, peeled and crushed 1 tablespoon chopped fresh ginger 5 candle nuts, chopped 2 tablespoons desiccated coconut 3 teaspoons shrimp paste 2 teaspoons tamarind paste 2 teaspoons ground turmeric 4 stems fresh lemon grass, thinly sliced 11/4 cups/315ml oil 1 WONTON SOUP Serves 4 2cm piece ginger, peeled and chopped 1 clove garlic, peeled and crushed 125g lean pork meat, trimmed and roughly chopped 125g green prawns, shelled and deveined 1 tablespoon soy sauce 1 /2 teaspoon salt 1 /4 teaspoon sesame oil 16 wonton wrappers 1 x 60g egg, lightly beaten 4 cups/1 litre chicken stock 2 shallots, finely chopped 1. Place ginger and garlic into the blender jug and use the Auto Pulse function until finely chopped and combined. Add pork, prawns, soy sauce, salt and sesame oil into the blender jug and use the Auto Pulse function until a smooth paste is formed. [. . . ] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ]