User manual BREVILLE BFS600XL

[. . . ] 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: Carefully read all instructions before operating the appliance and retain for future reference. Remove any packaging material and promotional labels before using the food steamer for the first time. To eliminate a potential choking hazard for young children, remove and safely discard the protective cover fitted over the pins of the power plug when unpacking appliance for the first time. [. . . ] It is recommended to remove any fat and skin from the poultry and fat and gristle from meat before steaming. VARIETY Chicken, pieces (skin removed) Chicken, breast fillets (skin removed) Hot dogs Sausages, thin Arrange the smaller pieces of meat or poultry in a single layer. Check by piercing the thickest part of the poultry or roast with a meat thermometer or with a knife or skewer to check that the centre is cooked and juices run clear. When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level Allow the water to reach the MIN level then add water to align with the TOp-Up level on the water window. Do not refill past the TOp-Up line when the food steamer is in operation. Excess cooking juices will collect in the drip tray and should be discarded once cooled. steaming guidelines in the chart below are for pre-packaged variety foods 2. Always remove variety foods from packaging and arrange in a single layer in a steamer basket. VARIETY Asian Dumplings/Pot Stickers, frozen Asian Pork Buns, frozen Mini Dim Sims, frozen Tofu, whole piece, very firm Steam variety foods for recommended times in chart below, as recommended on the packaging or until well cooked. When heating softer style tofu, use the rice/sauce cooking bowl Eggs The following are some handy guidelines when cooking eggs. Eggs must be pierced with a clean pin or fine skewer through the top or base of the egg shell before cooking. Place a tablespoon of water into individual-sized heatproof dishes, cups or ramekins (small enough for 1 egg) then crack an egg into each. Insert 4 prepared ramekins into each steamer basket, then cover with lid. Prepare eggs, milk and seasonings for scrambled eggs by lightly beating in the rice/sauce cooking bowl. Place rice/ sauce cooking bowl into steamer basket and cover with lid. QUANTITY 1-8 (x 2oz/60g) 1-8 (x 2oz/60g) 1-8 (x 2oz/60g) 4 (x 2oz/60g) 4 (x 2oz/60g) 4 (x 2oz/60g) 6 (x 2oz/60g) eggs with 1/3 cup milk or cream and seasoning For your Breville food steamer 1 bunch bok choy or Chinese broccoli Sauce: 1 tablespoon peanut oil or vegetable oil 3 cloves garlic, peeled and finely chopped 2 teaspoons finely chopped fresh ginger 1 small red chili, finely chopped 2 tablespoons Chinese cooking wine (Shao hsing) 2 tablespoons oyster sauce 1 teaspoon sesame oil, for serving 1. Fill water reservoir to MAX level, insert the drip tray then place steamer basket (­) on top. While bok choy is cooking, heat a wok or frying pan, add oil then garlic, ginger and chilli, stir fry for 1 minute or until garlic is just beginning to turn golden in color. Remove bok choy when cooked and place onto a serving plate, drizzle with sesame oil and ginger and chili sauce. 5oz (100g) snow peas, trimmed Dressing: 1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 teaspoon honey 2 tablespoons light olive oil Salt and pepper, optional 1. [. . . ] Spoon sufficient batter into each pudding basin until three quarters full. Cover each basin with a piece of baking paper, then with a piece of foil. Serve puddings in basins or turned out onto serving plates and accompanied with custard or ice cream. 5oz (295ml) boiling water Softened butter, for greasing White sugar, for coating ¾ cup brown sugar, firmly packed 2 x 20z (60g) eggs, lightly beaten 1 teaspoon vanilla essence 1 cup/5oz (150g) self-raising flour ½ cup roughly chopped walnuts 1. [. . . ]