User manual BREVILLE BOV400

[. . . ] Pizzetta Oven Instructions for use Includes recipes With multi-functional operation Model BOV400 Contents Page Introduction Breville recommends safety first Know your Breville Pizzetta Oven Operating your Breville Pizzetta Oven Tips on how to best use your Pizzetta Oven Bake, roast and grill charts Care, cleaning and storage Recipes 3 4 6 8 9 12 14 R3 2 Congratulations on the purchase of your new Breville Pizzetta Oven 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: Important safeguards for your Breville Pizzetta Oven · Carefully read all instructions before operating and save for future reference. · Remove any packaging material and promotional stickers before using the Breville Pizzetta Oven for the first time. [. . . ] Store the appliance upright on its support legs. Cleaning your Breville Pizzetta Oven accessories To clean the Baking Pan, Grill Tray, Curved Shelf Rack, and Baking Pan Handle: Wash in hot soapy water with a soft cloth or soft plastic scouring pad, rinse and dry thoroughly. Avoid washing accessories in the dishwasher. 14 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 u u ¤ 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 Breville is a registered trademark of Breville Pty. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model BOV400 Issue 1/05 Recipes Delicious recipes Includes instructions for use Contents Page Recipes R3 R2 Recipes Basic pizza dough 3 cups (450g) bread flour 1 teaspoon salt 2 teaspoons Tandaco yeast 2 tablespoons olive oil 1 cup (250ml) water 1. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. Place the dough ball into a large bowl, loosely cover with plastic wrap and leave to stand in a warm area for 20 minutes or doubled in size. Remove the risen dough from the bowl and knead again on a lightly floured surface. Bake in preheated Pizza Oven at 200ºC for 20-30 minutes or until base is cooked and topping heat through. When rolling dough out to fit round pizza trays or rolling dough to fit a 30cm circle, make dough slightly larger, about another 5 cm wider. Freeze some tasty cheese sticks and place them in a circle about 4 cm from edge. Roll the edge of the dough over the cheese sticks and pinch the dough under the cheese to seal. Spread pizza base with spoon preferred sauce and sprinkle evenly with your favourite toppings. Suggested Toppings: · Tomato sauce, grated parmesan cheese, sliced mozzarella cheese, sliced salami, chopped ham, cooked beef mince, sliced mushroom and sliced capsicum. · Tomato sauce, sliced prosciutto sliced mozzarella and rocket leaves. · Tomato sauce, chopped pineapple and ham, grated tasty and mozzarella cheese. · Tomato sauce, shredded ham, crumbled feta cheese, grated tasty and Parmesan cheese. · Pesto sauce, sliced cooked chicken, grated mozzarella and baby spinach. · Satay sauce, snow peas, sliced cooked chicken, sour cream and fresh chilli. · Tomato sauce, prawns, scallops, chopped octopus, chopped chives, grated tasty and mozzarella cheese. · Hummos, sliced char-grilled capsicum, eggplant, artichoke, mushrooms, olives, olive oil, beetroot dip and fresh baby spinach. R3 Recipes continued Focaccia Focaccia 3 cups (450g) bread flour 1 teaspoon salt 2 teaspoons sugar 2 teaspoons tandaco yeast 2 tablespoons olive oil 1 cup (250ml) water Topping: 2 tablespoons olive oil 1 tablespoons rock salt 2 tablespoons black olives, sliced 1. Turn the dough out onto a lightly floured surface and knead by hand until the dough is soft and pliable. Place the dough ball into a large bowl, loosely cover with plastic wrap and allow to stand in a warm area for 20 minutes or until doubled in size. [. . . ] Serve hot or cold with salad. R12 Kumera scones 21/2 cups self-raising flour 1 /2 teaspoon dried chives 80g butter, chilled, chopped 1 x 60g egg, lightly beaten 1 /4 cup milk 1 cup cooked mashed kumera Extra milk, for glazing 12 Chocolate muffins 20g butter, melted, for greasing 2 cups self-raising flour 1 /2 teaspoon baking powder 1 /4 cup cocoa powder 3 tablespoons caster sugar 1 cup dark choc bits 1 x 60g egg, lightly beaten 1 cup + 1 tablespoon milk 50g butter, melted 12 1. Rub in the butter into the flour, with fingertips, until the mixture resembles fine breadcrumbs. Bake at 180ºC for 15 minutes or until scones are cooked and golden brown. Bake at 160ºC for 20 minutes or until muffins are cooked when tested. [. . . ]