Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
(02) 9384 9601
Fax:
0800 288 513
Email: Customer Service:
Email: Customer Service:
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2011.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
BOV550 Issue - A11
CONGRATULATIONS
on the purchase of your new
™
Breville the Toast & Roast
CONTENTS
4
8
Breville recommends safety first
Know your Breville the
Toast & Roast™
10 Operating your Breville the
Toast & Roast™
- Grill function (page 14)
- Grilling guide (page 14)
- Bake function (page 15)
- Baking guide (page 15)
- Rotisserie function (page 17)
20 Care & cleaning for your
Breville the Toast & Roast™
24 Recipes
3
BREVILLE RECOMMENdS SAFETy FIRST
At Breville we 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
•
Caution should be taken when grilling
high oil content foods, such as pine
nuts and walnuts. They may catch fire.
If this occurs, please keep the oven
door closed and switch off and unplug
oven until flame has extinguished.
Always operate the oven on a stable,
heat resistant surface. Do not use on a
cloth-covered surface, near curtains or
other flammable materials.
Do not place cardboard, plastic, paper,
or other flammable materials in the
oven.
Do not place anything on top of the
oven.
Do not cover the crumb tray or other
any part of the oven with metal foil.
This will cause overheating of the
oven.
Regularly clean the crumb tray to
discard crumbs. Ensure to turn OFF
the oven, remove the power plug from
the wall outlet and allow the oven to
cool before pulling the crumb tray out.
Always ensure the crumb tray is
thoroughly dried after cleaning.
Ensure to re-insert the crumb tray
before operating the oven.
Always use extreme caution when
using containers constructed of
anything other than metal or glass.
Do not use see-through glass
REAd ALL INSTRUCTIONS
BEFORE USE ANd SAVE FOR
FUTURE REFERENCE
•
Carefully read all instructions before
operating the oven for the first time
and save for future reference.
•
•
•
Remove and safely discard any
packing material, and promotional
labels before using the oven for the
first time.
•
•
To eliminate a choking hazard for
young children, remove and safely
discard the protective cover fitted to
the power plug of this appliance.
Do not place the oven near the edge
of a bench or table during operation.
Ensure the surface is level, clean and
free of water and other substances.
•
•
•
•
•
Do not use the oven on a sink drain
board.
Do not place the oven on or near a hot
gas or electric burner, or where it could
touch another heated oven.
•
•
•
Position the oven at a minimum
distance of 20cm away from walls,
curtains, cloths and other heat
sensitive materials when in use. This
will allow for adequate air circulation
and also help prevent the possibility of
wall, curtains, and cloths discoloration
due to radiated heat.
containers in the oven. Oven-proof
ware such as Pyrex or Corning Ware
without the lid may be used.
Do not use lids in the oven, as pressure
build up in a covered pan or dish may
cause hot ingredients to expel or the
dish to crack.
•
A fire may occur if the oven is covered
or touches flammable material,
including curtains, draperies, walls,
and the like when in operation.
•
4
BREVILLE RECOMMENdS SAFETy FIRST
•
•
The temperature of accessible surfaces
will be high when the appliance is in
operation and also for some time after
use. Always wear protective, insulated
oven mitts when inserting, removing
or handling items from the oven when
hot. Alternatively, allow the oven to
cool down before handling.
Always use extreme caution when
removing any of the accessories or
disposing of hot grease or other hot
liquids.
Do not place hands inside the oven
during operation.
Do not leave the door standing open
for extended periods of time when the
oven is turned ON.
The glass of the oven door has been
specially treated to make it stronger,
more durable and safer than ordinary
glass, however it is not unbreakable.
If struck extremely hard, it may break
or weaken, and could at a later time,
shatter into many small pieces without
apparent cause..
Do not insert oversized foods into
the oven as they create risk of fire or
electric shock.
It is recommended to use only the
accessories supplied with this oven.
When grilling, the drip tray inserted
into the enamel baking pan must be
used.
•
Do not clean the interior with metal
scouring pads as pieces can break
off the pad and touch electrical parts
of the oven, creating risk of electric
shock.
Do not store any materials other than
the supplied accessories in the oven
when not in use.
Do not attempt to operate the oven by
any method other than those described
in this booklet
Always ensure the oven is properly
assembled before use. Follow the
instructions provided in this book.
The oven is not intended to be operated
by means of an external timer or
separate remote control system.
The top of the oven is very hot during
and after operation. Do not store any
item on top of the oven when in use and
when stored.
Do not leave the oven unattended at any
time when in use.
Caution should be exercised when using
pans and dishes constructed of materials
other than metal. If using ceramic or
glass pans or dishes it is important that
they are oven safe to prevent cracking.
•
•
•
•
•
•
•
•
•
•
•
•
•
Do not touch hot surfaces. Appliance
surfaces, including the door and outer
surface of the oven are hot during and
after operation. To prevent burns or
personal injury, always use protective
hot pads or insulated oven mitts, or use
handles and knobs where available,
when inserting, removing or handling
items from the oven. Alternatively, allow
the oven to cool down before handling.
•
•
When using the Rotisserie function,
it is essential that the oven is turned
off at the power outlet and the cord
unplugged before assembling the
rotisserie rod in position in the oven.
After using the Rotisserie function,
it is important to clean the rotisserie
rod, spikes and thumbscrews to avoid
bacterial contamination. Follow
cleaning instructions provided in this
book.
SAVE THESE
INSTRUCTIONS
5
BREVILLE RECOMMENdS SAFETy FIRST
•
Always turn the appliance to the OFF
position, ensure the oven has cooled,
is turned off at the power outlet and
the cord is unplugged from the power
outlet before attempting to move
the appliance, when not in use, if left
unattended and before disassembling,
cleaning or storing.
The use of any accessory attachments
not recommended by Breville may cause
injuries.
Keep the appliance clean. Follow the
cleaning instructions provided in this
book.
•
It is recommended to regularly inspect
the appliance. Do not use the appliance
if power cord, power plug or appliance
becomes damaged in any way. Return
the entire appliance to the nearest
authorised Breville service center for
examination and/or repair.
Any maintenance, other than cleaning,
should be performed at an authorised
Breville Service Center.
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.
•
•
•
•
IMPORTANT SAFEGUARdS FOR
ALL ELECTRICAL APPLIANCES
•
•
Fully unwind the power cord before use.
Do not let the power cord hang over the
edge of a table or counter, or touch hot
surfaces, or become knotted.
To protect against electric shock do not
immerse the oven, power cord or power
plug in water or any other liquid.
This appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience
and knowledge, unless they have
been given supervision or instruction
concerning use of the appliance by a
person responsible for their safety.
CAUTION
•
•
Hot surfaces during and after use.
•
•
Children should be supervised to
ensure that they do not play with the
appliance.
This appliance is recommended for
household use only. To avoid a hazard
do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
6
7
KNOW
™
your Breville the Toast & Roast
KNOW yOUR BREVILLE TOAST & ROAST™
E
G
I
J
K
A
B
L
C
F
M
N
D
O
H
A. Easy clean non-stick coating
B. Large 22 litre capacity
C. Rotisserie function
H. Slide-out crumb tray
For safe and easy removal of crumbs.
I. Stylish stainless steel fascia and
control panel
Ensures meats and poultry are succulent
on the inside and roasted to perfection
on the outside.
J. Heating ‘Ready’ light
K. Power ‘On’ light
L. Variable temperature control
D. 6 adjustable rack positions
E. Cool touch handle
M. Multi function operation
For safe and easy handling.
Grills, bakes, roasts and toasts.
F. Turbo convection cooking
N. 60 minute timer with auto shut-off
O. Sturdy non-skid feet
Saves time and energy.
G. Large viewing window
9
OPERATING
™
your Breville the Toast & Roast
OPERATING yOUR BREVILLE TOAST & ROAST™
TEMPERATURE CONTROL
POWER ON LIGHT
Variable temperature control allows you
to select the perfect temperature for each
cooking task. The temperature range is from
60°C – 240°C.
The Power On light will illuminate
whenever a setting is selected on the oven
Setting Control and Time Control.
HEATING LIGHT
The Heating Ready light will illuminate
whenever the heating element is working.
When the set temperature is reached, the
light will switch off. During the cooking
process, this light will occasionally turn
on and off to ensure that the desired
temperature is maintained.
TIME CONTROL
To activate the timer, turn the dial to the
right (clockwise). A bell will sound at the
end of the selected time (0-60 minutes). To
select the Stay On feature, turn the dial to
the left (counter clockwise). The oven will
stay on until it is manually shut off.
OVEN SETTINGS
All oven settings operate with fan assistance
for turbo convection cooking. Select from
grill, reheat, bake, rotisserie.
Grill
For browning/grilling the top of food.
Ideal for open sandwiches, sausages and
vegetables.
CHROME PLATEd WIRE RACKS
Use for baking, grilling and toasting
functions. The two removable wire racks
are reversible and may be used in the
raised or sunken position. This allows food
to be placed higher or lower in the three
shelf positions, thereby providing six rack
height positions and greater versatility
while cooking.
Reheat
For heating food from beneath. Ideal for
reheating leftovers.
Bake
For heating food evenly throughout.
Ideal for pizza, meats and poultry, biscuits,
cakes and muffins.
Rotisserie
For heating food with the rotisserie
accessories. Ideal for a variety of meats and
poultry that are tender and juicy on the inside
and roasted to perfection on the outside.
Raised
Sunken
11
OPERATING yOUR BREVILLE TOAST & ROAST™
ENAMEL BAKING PAN
30CM (12") NON-STICK PIZZA
CRISPER PAN
Use when grilling, roasting, baking, or
defrosting foods. Can be used on its own or
with the drip tray insert.
Insert on lower chrome plated wire rack
when baking a pizza.
The small holes of the pizza crisper pan
expose the bottom of the pizza dough to
direct heat, for a crispier golden pizza crust.
ENAMEL dRIP TRAy
Insert into the baking pan when grilling,
roasting or defrosting foods.
BISCUIT TRAy
The biscuit tray fits to the wire racks and is
ideal for baking biscuits, scones and pastries.
Used to collect pan drippings for fat free
cooking, and helps prevent spattering.
CHROME PLATEd ROTISSERIE ROd
The pointed end of the rod inserts into the
socket located in the right hand side of the
oven wall and the square end rests on the
rod support located on the left hand side of
the oven wall (See A).
CHROME PLATEd ROTISSERIE
SPIKES ANd THUMBSCREWS
The spikes position the poultry / meat to
the rod and are secured in place by firmly
screwing the thumbscrews (See B).
12
OPERATING yOUR BREVILLE TOAST & ROAST™
Allow the oven to cool. Insert the
accessories. The oven is now ready to use.
CHROME PLATEd ROTISSERIE
HANdLE
Used for safely inserting and removing
the rotisserie rod from the oven (See C).
HINTS ANd TIPS
•
For the Grill, Bake and Reheat functions,
best results are achieved by preheating
the oven for 5 – 10 minutes. To preheat
the oven, select the desired oven Setting
and preheat time on the Time Control,
wait for the Heating Light to go out and
insert food.
B
A
C
NOTE
Some recipes recommend that the
preheat temperature be higher that
the actual cooking temperature. For
example, placing meats into a hot,
preheated oven will sear the outside,
then the cooking temperature is
reduced for tender, juicy results.
When baking scones, cakes etc., the
preheat temperature may be the same
or slightly higher than the actual
cooking temperature.
BEFORE FIRST USE
1. Before using your oven for the first time,
remove any packaging material and
promotional labels. Ensure the appliance
is switched off at the power outlet and
the power cord is unplugged.
2. Remove the oven accessories and wash
them in warm, soapy water with a soft
cloth. Rinse and dry thoroughly. Wipe
the floor and roof of the oven chamber
with a soft, damp cloth. Dry thoroughly.
•
•
As with all mechanical timers, when
using the Time Control in the
0-15 minute range, more accurate timer
control can be achieved by first turning
the timer past the 15 minute setting then
back to the required setting.
To ensure even cooking, rotate pans
or trays around, halfway through the
cooking time. For easier cleaning ensure
the crumb tray is in position. Clean after
each use and ensure to always re-insert
the crumb tray before operating the
oven.
Minimise cleanup by using the grill tray
inserted into the baking pan to catch
spills when baking or grilling.
3. Insert the power plug into the
power outlet and switch on. Set the
Temperature Control to 240°C and the
Time Control to 15 minutes. This will
eliminate any oil residue that may have
been used for packing and shipping.
NOTE
When turned on for the first time, the
oven may give off vapours for up to
15 minutes. This is due to the
protective substances on the heating
elements. It is safe, not detrimental to
the performance of the oven and will
dissipate with use.
•
•
Condensation may build up on the
inside of the glass door. This is normal
and should evaporate.
13
OPERATING yOUR BREVILLE TOAST & ROAST™
•
•
The door can be opened at any time
during operation.
After the Temperature Control and oven
setting have been selected, the time and
temperature can be changed at any time
during operation.
1. Place the wire rack in the medium or
upper rack support guide.
2. Place the drip tray inside the baking pan
and position the food on the drip tray.
3. Preheat the Temperature Control to
240°C for 5 minutes.
•
Turn the Time Control to ‘OFF’ at any
time to stop operation of the oven.
4. Turn the oven setting to ‘Grill’ and place
the baking pan onto the wire rack.
5. Turn the Time Control to the desired
WARNING
time or to the ‘Stay On’ setting.
Do not force open the oven door beyond
its limits or let the door drop open as
this will distort the doors ability to
maintain a proper seal.
6. When finished grilling, a bell will
sound and the oven will switch off
immediately if a time on the Time
Control has been selected. If the ‘Stay
On’ setting has been selected, the oven
will remain on until the Time Control
has been turned off.
GRILL FUNCTION
•
For browning/grilling the top of
food. Ideal for open sandwiches,
small cuts of meat, poultry, fish,
sausages and vegetables.
•
The top two elements will heat when the
Grill Function setting is selected.
GRILLING GUIdE
TyPE/CUT
WEIGHT/THICKNESS
GRILLING TIME
Beef Sirloin,
Hamburger
Sirloin 2cm
Hamburger 2cm
12-15 minutes
10-15 minutes
Pork Chops
Ribs
Bacon
2.5cm
1 rack (500g)
3 rashers
15 minutes
25 minutes
10 minutes
Lamb Neck chops
Lamb Cutlets
4 pieces
8 pieces
15 minutes
10-12 minutes
Sausages Thin
Sausages Thick
8 pieces
6 pieces
8 minutes
12 minutes
Chicken Breast or Thigh
250g
20 minutes
Fish Fillets
Small whole Fish
200g
350g
8 minutes
8-10 minutes
Fish fillets are delicate and should be grilled directly in the baking pan that has been lightly
greased or lined with baking paper to prevent sticking.
14
OPERATING yOUR BREVILLE TOAST & ROAST™
4. Turn the oven setting to ‘Bake’. and
REHEAT FUNCTION
place the baking pan onto the wire rack.
Reduce the temperature to 180°C using
the remaining cooking times in the chart
below.
•
For heating food from beneath. Ideal for
reheating leftovers.
•
The bottom two elements will heat when
the Reheat Function setting is selected.
5. Turn the Time Control to the desired
1. Place the wire rack in the desired rack
time or to the ‘Stay On’ setting.
support guide.
6. When finished baking, a bell will
sound and the oven will switch off
immediately if a time on the Time
Control has been selected. If the ‘Stay
On’ setting has been selected, the oven
will remain on until the Time Control
has been turned off.
2. Place food in an oven-proof dish and
place onto the wire rack.
3. Set the Temperature Control to the
desired temperature.
4. Turn the oven setting to ‘Reheat’.
5. Turn the Time Control to the desired
time or to the ‘Stay On’ setting.
BAKING GUIdE
6. When finished reheating, a bell will
sound and the oven will switch off
immediately if a time on the Time
Control has been selected. If the ‘Stay
On’ setting has been selected, the oven
will remain on until the Time Control
has been turned off.
TyPE/CUT
ROASTING TIME PER
500G
Beef
Scotch Fillet,
Round or Rib Roast
30 minutes*
7. Stir/turn food occasionally to ensure
Pork
Loin – bone in/out
40 minutes*
30 minutes*
35 minutes*
even reheating of food.
Lamb
Leg - bone in/out
BAKE FUNCTION
•
For heating food evenly throughout.
Ideal for meats and poultry, biscuits,
cakes and muffins.
Chicken
Whole
•
The top two and bottom two elements
will heat when the Bake Function setting
is selected.
NOTE
Use the Baking Guide for suggested
roast times. Check doneness with a
reliable meat thermometer. Use an
independent timer to remind you to
check the meat temperature.
1. Place the wire rack in the lowest rack
support guide.
2. Place food in the baking pan with drip
tray and place onto the wire rack.
3. Preheat the oven to 210°C for
* Fish fillets are delicate and should be
grilled directly in the baking pan that has
been lightly greased or lined with baking
paper to prevent sticking.
10 minutes.
15
OPERATING yOUR BREVILLE TOAST & ROAST™
PIZZA TyPE
COOKING TIME
NOTE
The following bakeware will fit into
the oven: a bundt pan, 6 cup muffin
pan, 9-inch pie pan, 9-inch loaf pan,
or an Angel Food cake pan.
Fresh pizza
14 - 15 minutes
Frozen pizza
Thin base
Thick base
17 - 20 minutes
20 - 25 minutes
Frozen pizza subs
6 - 8 minutes
NOTE
Handmade pizza
Thin base
Thick base
If baking recipes other than those
provided with this instruction
book, it is recommended that oven
temperatures for the ‘Bake’ function
are reduced by approximately
10 - 12 minutes
12 - 15 minutes
20-30°C. As the oven is fan assisted,
reducing the temperature will
prevent excess browning on top of
foods before they are fully cooked.
The recipes in this instruction book
have been adjusted with this in mind.
NOTE
If cooking a fresh pizza base, sprinkle
the pan with flour or lightly spray it
with cooking oil to make removing
the pizza dough easier.
NOTE
BAKING A PIZZA
If cooking a frozen pizza, ensure
to remove all packaging, including
cardboard, plastic, paper, or other
flammable materials before placing
the pizza in the oven.
The Baking Function can be used to bake
fresh or frozen pizza.
1. Insert wire rack into the lowest rack
height position. Close the oven door
2. Turn oven setting to Bake and set oven
temperature to 210°C and wait for the
heating light to go out.
NOTE
3. Place pizza on pizza crisper pan and
Use a pizza pan or pizza crisper
pan when cooking a pizza. It is not
recommended to cook pizzas directly
onto the wire rack as melted cheese
and other ingredients may come into
contact with the elements and create
a potential fire risk.
bake.
4. Turn the time control to the desired time
(see chart below) on lower wire shelf.
5. Pizza is ready when cheese has melted
and is golden on the top and base is
crisp and brown.
16
OPERATING yOUR BREVILLE TOAST & ROAST™
HINTS FOR dEFROSTING ROTISSERIE FUNCTION
•
The Baking Function can be used to
defrost foods.
Defrosting in the oven will take
approximately one-third of the
recommended defrosting time. Special
care should be taken with perishable
protein foods such as meat, poultry and
fish. It is recommended to defrost small,
flat portions of these foods.
To defrost, follow the steps for
the Baking Function and turn the
Temperature Control to 75ºC.
•
For heating food with the rotisserie
accessories. Ideal for a variety of meats
and poultry that are tender and juicy on
the inside and roasted to perfection on
the outside.
•
NOTE
It is recommended to limit weight
of meats and poultry to be cooked to
1.5 kg, if larger than this weight the
food will not fit/rotate.
•
•
•
•
•
•
Do not defrost foods for longer than
1 hour.
Remove food from packaging before
placing into oven to defrost.
Do not cover food. Brush lightly with oil
to prevent the food drying out.
Ensure the food is completely defrosted
before baking.
After defrosting remove the food from
the oven while preheating.
Fig. 1
•
The top two and bottom two elements
will heat when the Rotisserie Function
is selected.
HINTS FOR KEEP WARM
•
The Baking Function can be used to keep
foods warm after baking and grilling.
1. Insert the pointed end of the rotisserie
rod through one of the spikes, making
sure the points of the spike face in the
same direction as the pointed end of the
rotisserie rod (See Fig 1).
•
To keep foods warm, follow the steps for
the Baking Function, select the desired
time and turn the Temperature Control
to 125ºC.
•
Do not keep foods warm for longer than
1 hour especially when using perishable
foods such as meat, poultry and fish.
2. Slide the spike towards the square
end of the rotisserie rod and secure in
place by turning the thumbscrew in a
clockwise direction.
17
OPERATING yOUR BREVILLE TOAST & ROAST™
3. Place food to be cooked on the rotisserie
rod by running the rod directly through
the centre of the food to be cooked.
Continue to slide the food until the spike
is securely imbedded in the food.
9. Insert the pointed end of the rotisserie
rod into the drive socket, located on
the right-hand side of the oven wall.
Position the square end of the rotisserie
rod in the rotisserie rod support,
located on the left-hand side of the oven
wall (See Fig 4).
4. Slide the second spike onto the rotisserie
rod at the other end of the food to be
cooked (See Fig 2). Continue to slide the
spike until it is securely imbedded in
the food and secure spike by turning the
thumbscrew in a clockwise direction.
10. Turn the oven setting to the
‘Rotisserie’ function.
11. Preheat the oven to 210°C for
5-10 minutes.
5. Check that the food is centred on the
rotisserie rod.
Fig. 3
Fig. 2
6. Place the wire rack, in the sunken
position, into the lowest rack
support guide.
7. Place the enamel baking pan, without
drip tray, onto the wire rack to catch
food drippings.
8. Use the rotisserie handle to lift the
rotisserie rod, ensuring to place the
hooks of the rotisserie handle under the
grooves on both sides of the rotisserie
rod (See Fig 3).
Fig. 4
18
OPERATING yOUR BREVILLE TOAST & ROAST™
12. Set the Time Control to the desired time.
Alternatively, for continuous operation,
turn the timer to the ‘Stay On’ setting.
The temperature may be reduced at this
time if necessary.
13. When finished cooking, a bell will
sound and the oven will switch off
immediately if a time on the Time
Control has been selected. If the ‘Stay
On’ setting has been selected, the oven
will remain on until the Time Control
has been turned off.
NOTE
Use the Baking Guide for suggested
roast times. Check doneness with a
reliable meat thermometer. Use an
independent timer to remind you to
check the meat temperature.
14. Remove the rotisserie rod by placing the
hooks of the rotisserie handle under the
grooves on both sides of the rotisserie
rod. Lift out the left side of the rotisserie
rod first, by lifting it up and out. Then
remove the rotisserie rod from the drive
socket on the right-hand side of the
oven wall using oven mitts and carefully
remove the food from the oven.
15. Unscrew the spikes from the rotisserie
rod and remove the food.
NOTE
Use insulated oven mitts when
disassembling the rotisserie rod
and removing food as the rotisserie
accessories will be hot.
19
CARE & CLEANING
™
for your Breville the Toast & Roast
CARE & CLEANING FOR yOUR BREVILLE TOAST & ROAST™
CLEANING AFTER USE
NOTE
•
Always ensure the oven is turned off by
switching Time Control to ‘OFF’. Then
switch the appliance off at the power
outlet and unplug the cord.
Allow the oven and all accessories to
cool completely.
Do not use abrasive cleansers, metal
scouring pads or metal utensils on any
of the interior or exterior surfaces of
the oven, including the crumb tray.
•
•
Remove all accessories.
After each use, wipe the floor and roof of the
interior with a soft, non-abrasive, damp cloth
or soft plastic scouring pad to avoid residue
build-up. Dry thoroughly.
CLEANING THE OUTER BOdy,
dOOR ANd CRUMB TRAy
•
After each use, wipe the outer body and
crumb tray with a soft, damp cloth then
dry thoroughly. A nonabrasive liquid
cleanser may be used to avoid build-up
of stains.
CLEANING THE ACCESSORIES
Wash all accessories in warm soapy water
with a soft cloth or soft plastic scouring pad.
Rinse and dry thoroughly.
•
•
Always ensure to re-insert the crumb
tray into the oven after cleaning and
before use.
To clean the glass door, use a glass
cleaner or mild detergent and a damp
cloth or soft plastic scouring pad. Do not
use an abrasive cleaner or pad as these
might scratch the surface.
NOTE
Do not use abrasive cleansers, metal
scouring pads or metal utensils to
clean any of the accessories as they
may damage the porcelain enamel
finish of the baking pan and the drip
tray, and grilling rack or scratch the
non-stick coating on the pizza crisper
pan.
•
Let all parts and surfaces dry thoroughly
prior to plugging the oven in and using.
It is important to thoroughly wash the
rotisserie rod, spikes and thumbscrews
in hot soapy water to avoid bacterial
contamination with a soft cloth after
use. Rinse and dry thoroughly.
Do not place any part of the oven in the
dishwasher.
CLEANING THE INTERIOR
•
The walls on the inside of the oven
feature a non-stick coating for easy
cleaning. To clean any spattering that
may occur while cooking, wipe the walls
with a soft cloth dampened with warm
water. Dry thoroughly.
21
CARE & CLEANING FOR yOUR BREVILLE TOAST & ROAST™
STORAGE
When storing the oven, switch off and
then remove the power supply plug from
the power outlet. Ensure the appliance is
completely cool, clean and dry. Insert the
accessories into the oven. Ensure the door
is closed and do not place heavy objects
on top. Store the appliance standing on its
support legs.
WARNING
Do not immerse cord, plug, or appliance
into water or any other liquid.
Do not use metal scouring pads to clean
the oven. Pieces can break off the pad
and touch electrical parts of the oven,
creating risk of electric shock.
CAUTION
To prevent damage to the appliance do
not use alkaline cleaning agents when
cleaning, use a soft cloth and a mild
detergent.
22
23
RECIPES
RECIPES
ROAST CHICKEN
ROAST LEG OF LAMB
Makes 4-6 serves
Makes 4-6 serves
INGREdIENTS
INGREdIENTS
1.2kg leg of lamb, trimmed
3 garlic cloves, peeled, thinly sliced
2 sprigs rosemary
2 sprigs thyme
Olive oil, for greasing
1 medium onion, peeled
½ bunch thyme
1.5kg chicken, washed and dried
1 tablespoon oil
Salt and pepper
Olive oil, for greasing
Salt & freshly ground black pepper
METHOd
FRESH MINT SAUCE
1. Using the ‘Rotisserie’ function.
INGREdIENTS
¼ cup caster sugar
¾ cup fresh mint leaves, chopped
1 cup malt vinegar
2. Insert onion and thyme into chicken
cavity. Truss the chicken with wetted
kitchen string. Brush with oil and season
with salt and pepper if desired.
3. Assemble and secure the chicken
on the rotisserie rod, spikes and
thumbscrews. Follow assembly and
cooking directions for Rotisserie
Function (page 17) Roast for 1¼ hours
or until cooked when tested.
4. Remove the chicken from the oven.
Follow Step 14, Rotisserie Function
(Page 17).
METHOd
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC.
2. Make small slits in the surface of
the lamb and insert pieces of garlic,
rosemary and thyme. Place into the
lightly greased baking pan. Brush the
lamb with olive oil and season with salt
and pepper. Place into oven.
5. Cover with foil and allow to rest for 15
minutes before serving. Remove the
chicken from the rotisserie rod. Follow
Step 15, Rotisserie Function (page 19).
3. Reduce temperature to 160ºC. Roast for
1¼ hours for medium or 1¾ hours for well
done. Baste occasionally with pan juices.
4. Remove the lamb, cover loosely with
foil and allow to rest for 15 minutes
before carving.
Serve with Potato and Onion bake (page 27)
and steamed vegetables.
5. For the mint sauce, combine sugar, mint
leaves and vinegar in a screw top jar.
Shake well to combine. Allow to stand
for 20 minutes.
Serve the roast leg of lamb with mint sauce
and roast vegetables.
NOTE
For quicker results, remove the bone,
roll lamb, truss with wetted kitchen
string and roast for 1 hour for medium
or 1½ hours for well-done.
25
RECIPES
INdIVIdUAL BEEF WELLINGTON
AUSSIE MEATLOAF
Makes 4 serves
Makes 4-6 serves
INGREdIENTS
INGREdIENTS
4 x 250g fillet steaks, trimmed
2 sheets puff pastry, thawed
Freshly ground black pepper
150g mushroom pate
¼ cup chopped fresh parsley
1 x 60g egg, lightly beaten
Olive oil, for greasing
Vegetable oil, for greasing
1kg lean beef mince
1 cup dry breadcrumbs
1 Spanish onion, peeled and finely chopped
2 eggs, lightly beaten
¾ cup tomato sauce
L cup Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons dried mixed herbs
200g carrots, peeled and grated
2 celery sticks, thinly sliced
Freshly ground black pepper
2 tablespoons sweet chilli sauce
METHOd
1. Using the Bake function, preheat the oven
for 10 minutes at 200ºC
2. Cut the pastry sheets in half. Place a
steak into the centre of each halved
pastry sheet.
3. Sprinkle steaks with pepper and spread
the pate evenly over the top. Press
parsley onto the pate.
METHOd
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 180ºC.
4. Fold the pastry over the steak to make
a neat parcel. Trim any excess pastry.
Brush the pastry edges with beaten egg
and press to seal. Use pastry trimmings
for decorative shapes. Brush the pastry
lightly with beaten egg and top with
pastry shapes. Repeat with remaining
steaks. Place the Beef Wellingtons into
the lightly greased baking pan.
2. Lightly grease a 20cm x 10cm loaf pan
with vegetable oil and line base with
bake paper.
3. Combine remaining ingredients in a large
bowl, mix well. Press the mixture firmly
into the prepared pan. Place into oven.
4. Reduce temperature to 160ºC. Bake
for 1½ hours or until cooked and
golden brown.
5. Drain excess liquid from the loaf pan.
Cover meatloaf loosely with foil and
allow to rest for 5 minutes before turning
out. Remove baking paper and turn
upright before slicing.
5. Reduce temperature to 180ºC. Roast for
40 minutes for medium-cooked steaks.
6. Allow Beef Wellingtons to rest for
5-10 minutes.
Serve hot with roast vegetables and
steamed beans.
6. Serve hot or cold with roast vegetables.
NOTE
If well-done cooked steak results are
required: After preheating, use the
‘Grill’ function for 10 minutes. Brush
steaks with oil and place into oven.
Grill 5 minutes to sear, turn steaks,
grill 5 minutes to sear other side.
Remove steaks and cool before placing
onto pastry sheets.
26
RECIPES
CRUMBEd VEAL CUTLETS
Makes 4-6 serves
SATAy SAUCE
INGREdIENTS
¼ cup crunchy peanut butter
1 teaspoons curry powder
½ cup coconut cream
1 tablespoon sweet chilli sauce
1 tablespoon soy sauce
1 tablespoon lime juice
½ cup chicken stock
INGREdIENTS
1kg or 12 veal cutlets, trimmed
Salt & freshly ground black pepper
L cup plain flour
3 eggs, lightly beaten
2 cups cornflake crumbs
2 tablespoons olive oil
METHOd
METHOd
1. Soak 20 bamboo skewers in cold water
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. Place 1 tablespoon of olive oil in the
baking pan. Insert the wire rack into the
highest rack support guide and place the
baking pan on top.
for 15 minutes. Drain.
2. Thread chicken strips onto the skewers.
Place chicken skewers into a shallow
dish in a single layer.
3. Combine the honey, teriyaki sauce,
sweet chilli and lemon juice and pour
over the chicken. Cover with plastic
wrap and refrigerate for several hours or
overnight. Turn skewers occasionally to
coat chicken with marinade.
3. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
4. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
4. Place 6 cutlets into the baking tray in a
single layer. Place into oven.
5. Drain the marinade from the chicken
and reserve. Place half of the chicken
skewers onto the grill tray inserted into
the baking pan. Brush with reserved
marinade. Place into oven.
5. Grill cutlets for 10 minutes or until
golden brown. Turn cutlets over and grill
for another 5-10 minutes or until cooked
to desired doneness.
6. Grill for 10 minutes, turn the skewers
over, brush with marinade and grill for
another 10 minutes or until cooked
to desired doneness. Remove chicken
skewers and keep warm. Repeat with
remaining skewers.
7. Combine the satay sauce ingredients in a
saucepan. Stir over a medium heat until
sauce comes to the boil and thickens.
6. Repeat with remaining oil and cutlets.
Drain cutlets on paper towels.
Serve immediately with mashed potatoes.
CHICKEN SATAy SKEWERS
Makes 4-6 serves
INGREdIENTS
500g chicken thigh fillets, trimmed,
cut into strips
8. Pour Satay Sauce over chicken skewers
served on steamed jasmin rice.
2 tablespoons honey
½ cup teriyaki sauce
½ cup sweet chilli sauce
2 tablespoon lemon juice
27
RECIPES
4. Heat the remaining oil in a saucepan
over medium heat. Add the onion,
VEGETABLE LASAGNE
Makes 4-6 serves
mushrooms and capsicum and cook for
3 minutes or until soft. Stir in the tomato
paste, pasta sauce, wine and pesto. Bring
to the boil, reduce heat and simmer for
20 minutes or until mixture thickens.
INGREdIENTS
1 small eggplant, sliced lengthways
½ cup light olive oil
5. In a separate saucepan, melt the butter
over medium heat. Add the flour and
cook for 2 minutes. Remove from the
heat, stir in the milk gradually, return to
the heat and cook for 10 minutes or until
sauce boils and thickens. Add the cottage
cheese and simmer for 2 minutes. Season
with cayenne, salt and pepper. Reserve 1
cup of Béchamel Sauce.
VEGETABLE SAUCE
INGREdIENTS
2 onions, peeled, diced
125g mushrooms, sliced
1 red capsicum, diced
¼ cup tomato paste
400ml prepared tomato pasta sauce
1 cup red wine
2 tablespoons pesto sauce
BÉCHAMEL SAUCE
80g butter
6. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 180ºC.
7. Lightly grease a 2-litre casserole dish.
Ensure casserole dish is a suitable type
and size to use in the oven.
½ cup plain flour
2 cups milk
300g cottage cheese
8. Spoon ½ cup of the vegetable sauce
over the base of the dish. Top with
Lasagne sheets. Layer half the remaining
vegetable sauce, spinach, eggplant and
béchamel sauce, top with lasagne sheets.
Repeat with remaining ingredients.
Spread the reserved béchamel sauce
over the lasagne sheets and top with
grated cheese. Place into oven.
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper
250g dried lasagne sheets
350g English spinach
4 spinach leaves, washed, cooked and chopped
1 cup tasty cheese, grated
METHOd
9. Reduce temperature to 160ºC. Bake
for 40 minutes or until cooked and
golden brown.
1. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
10. Remove from oven and allow to rest for
2. Brush both sides of the eggplant slices
lightly with oil and place into the baking
pan. Place into oven.
10 minutes.
Serve hot with green salad and crusty rolls.
3. Grill for 10 minutes, turn over, grill for
another 10 minutes or until softened and
lightly browned. Remove from oven and
drain on paper towel.
28
RECIPES
3. Reduce temperature to 180ºC. Bake for
POTATO & ONION BAKE
Makes 4 serves
1 hour or until cooked when tested.
INGREdIENTS
NOTE
20g butter, melted
6 medium (about 800g) potatoes, peeled,
thinly sliced
1 large Spanish onion, peeled and sliced
Freshly ground black pepper
1 cup milk
Some potato types and sizes may
require shorter or longer cooking
times. To conduct heat more
effectively and reduce the baking
time, insert a metal skewer through
the centre of each potato before
placing into the oven.
¾ grated cheese
M cup dry breadcrumbs
METHOd
jACKET POTATOES WITH FILLINGS
4. Combine filling ingredients.
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC
5. Make a deep cross-cut in each cooked
potato. Squeeze gently to open. Spoon
on selected topping or, scoop out potato,
mash with topping then refill potato.
6. Using the ‘Grill’ function, grill for 5
minutes or until topping has softened
and heated through.
2. Lightly grease a 5-cup shallow baking
dish. Ensure the dish is a suitable type
and size for the oven.
3. Layer the potato and onion in the dish,
season with pepper if desired, pour the
milk over the vegetables. Place into oven.
4. Reduce temperature to 180ºC. After 10
minutes, reduce the temperature further
to 160ºC. Sprinkle the top evenly with
cheese and breadcrumbs and bake for
the remaining 40 minutes until cooked
and golden brown.
SUGGESTEd FILLINGS
dUTCH TREAT
INGREdIENTS
½ cup grated Gouda or Edam cheese
2 slices ham, chopped
2 spring onions, finely chopped
1 tablespoon sour cream
Serve hot as an accompaniment.
BAKEd jACKET POTATOES
Makes 4 serves
INGREdIENTS
GREEK FIESTA
4 medium potatoes, washed
Vegetable oil, for brushing
Salt, if desired
INGREdIENTS
4 spinach leaves, washed, cooked and chopped
100g fetta cheese, crumbled
2 tablespoons pine nuts
Freshly ground black pepper
METHOd
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC
2. Pierce potatoes all over with a fork.
Brush with oil and sprinkle with salt for
crispy skin potatoes, if desired. Place
into oven.
29
RECIPES
QUICHE LORRAINE
KUMERA SCONES
Makes 4-6 serves
Makes 12 serves
INGREdIENTS
INGREdIENTS
1 sheet frozen shortcrust pastry, thawed
1 tablespoon light olive oil
8 shallots, thinly sliced
½ cup finely chopped onion or leek
4 rashers bacon, rinds removed, diced
150g grated cheddar cheese
4 eggs
2½ cups self-raising flour
1⁄2 teaspoon dried chives
80g butter, chilled, chopped
1 egg, lightly beaten
¼ cup milk
1 cup cooked mashed kumera
Extra milk, for glazing
1 cup milk
2 tablespoons chopped fresh chives
METHOd
1. Using the ‘Bake’ function, preheat the
METHOd
oven for 10 minutes at 210ºC.
1. Line an 18cm pie dish with the pastry
sheet, trim and discard excess pastry.
Ensure the pie dish is a suitable type and
size for use in the oven. Refrigerate for
10 minutes.
2. Sift the flour into a large mixing bowl.
Stir in the chives. Rub the butter into the
flour, with fingertips, until the mixture
resembles fine breadcrumbs.
3. Combine the egg, milk and kumera add
to the flour mixture. Stir with a flat bladed
knife until mixture forms into a dough.
Knead lightly on a lightly floured surface.
Press dough out to 2cm-thick. Use a 5cm
round cutter to cut into 12 rounds.
2. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 210ºC.
3. Prepare the pastry for blind baking by
covering the pastry with a sheet of bake
paper, fill with 1½ cups dry rice. Place
into oven.
4. Reduce temperature to 180ºC. Bake for
10 minutes. Remove the rice and baking
paper and bake for a further 5 minutes
or until golden. Remove and cool.
4. Place 6 rounds onto the lightly greased
baking pan. Brush the tops with milk.
Place into oven.
5. Reduce temperature to 180ºC. Bake for
10-15 minutes or until golden brown.
5. Heat the oil in a frying pan over medium
heat. Add the shallots, onion and bacon
cook for 5 minutes or until golden. Drain
on paper towel.
6. Spread the bacon mixture and cheese
evenly over the pastry base. Whisk the
eggs, milk and chives together and pour
over the bacon mixture. Return the pie
dish to the oven
6. Remove from oven and turn out onto a
wire rack.
7. Repeat with remaining rounds.
Serve warm with butter.
7. Reduce temperature to 160 C. Bake for
30-35 minutes or until the filling is set.
Serve hot or cold with salad.
30
RECIPES
FOCACCIA PIZZA-STyLE
OPEN SANdWICH MELTS
Makes 2 serves
Makes 2 serves
INGREdIENTS
INGREdIENTS
L cup tomato paste
2 tablespoons mayonnaise
2 pieces Focaccia bread (approx. 15cm x 10cm),
cut in half
1 tomato, sliced
4 slices thick rye, wholemeal or grain bread
(lightly toasted if desired)
4 small lettuce leaves
2 cups cooked diced chicken OR
1 x 440g can chunky tuna, drained
2 tablespoons fresh herbs, finely chopped
1½ cup shredded Cheddar cheese
¼ cup pine nuts
1 onion, sliced
60g sliced salami
½ cup sliced green capsicum
60g button mushrooms, sliced
1 teaspoon dried Italian Herbs
1 cup grated mozzarella cheese
METHOd
METHOd
1. Spread mayonnaise evenly over bread
slices. Place lettuce leaves on top.
1. Spread the tomato paste evenly over the
2. Spoon chicken or tuna over lettuce.
Sprinkle with herbs, cheese and
pine nuts. Place two open sandwiches
into oven.
open focaccia slices.
2. Arrange tomato, onion, salami, capsicum
and mushrooms evenly over focaccia
slices. Sprinkle with herbs and cheese.
Place two focaccia slices into oven.
3. Using the ‘Grill’ function, set the time for
20 minutes.
3. Using the ‘Grill’ function, set the time
4. Grill for 5-10 minutes or until cheese has
for 20 minutes.
melted and nuts have lightly browned.
4. Grill for 5-10 minutes or until topping
has softened and cheese melted.
Repeat with two remaining open sandwiches.
Repeat with two remaining focaccia slices.
31
RECIPES
TOMATO PIZZA SAUCE
BASIC PIZZA dOUGH
INGREdIENTS
INGREdIENTS
1 x 400g can tomatoes, chopped
Pinch of sea salt
3 teaspoons dry yeast
3 teaspoons sugar
Pinch of ground black peppercorns
Pinch of dried oregano
3 teaspoons salt
1 tablespoon olive oil
1 cup lukewarm water
425g 00 (strong bakers) flour or plain flour
METHOd
1. To make the tomato sauce; Add
tomatoes, salt, peppercorns and oregano
to a food processor; blend for 30 seconds
or until smooth.
METHOd
1. Add yeast, sugar, salt, olive oil and water
to a large bowl; stir until combined.
2. Makes: 2 cups tomato sauce (enough for
2. Fold through flour until just combined,
turn out onto a lightly floured surface
and knead for 5-10 minutes or until a
smooth ball forms.
eight pizzas).
3. Freeze: 3 months, sealed in an airtight.
3. Place dough ball into a lightly oiled
bowl, cover with cling wrap. Set aside
in a warm drought free place for 30
minutes or until dough has doubled in
size. Turn dough out on a floured surface
and knock back (punch) the dough to
remove excess air, lightly knead.
4. For thin crust, divide dough into 4 x
170g dough balls and set aside until
required.
WHOLE ROASTEd GARLIC
INGREdIENTS
4 whole garlic bulbs
Drizzle olive oil
Sea salt
METHOd
1. Cut four square pieces of aluminum foil,
5. For thicker crust, divide dough into 2
large enough to wrap a garlic bulb.
dough balls and set aside until required
2. Place a garlic bulb into the centre of
each foil square and drizzle each with a
olive oil; wrap up tightly and place onto
baking tray.
6. Makes enough for four 30cm (12 inch)
thin crust pizzas or two 30cm (12 inch)
thicker crust pizza
7. Freeze: 8 weeks, double wrapped in
3. Using the ‘Bake’ function, preheat the
plastic wrap.
oven for 10 minutes at 210ºC.
4. Place garlic parcels into oven .
5. Reduced temperature to 180ºC and cook
for 40 minutes or until garlic is soft.
Remove from oven and cool completely.
6. Separate cloves and squeeze out roasted
garlic flesh into a bowl. Season with a
little sea salt, and mash with a fork to
incorporate. Drizzle with extra oil; cover
and refrigerate until required.
32
RECIPES
ASPARAGUS & GOAT'S CHEESE
PIZZA WITH TOASTEd WALNUTS
MARGERITA PIZZA
Makes 1 pizza
Makes 1 pizza
INGREdIENTS
INGREdIENTS
170g pizza dough for thin crust or half the dough
for thicker crust (see recipe page 32)
170g pizza dough or half the dough for thicker
crust (see recipe page 32)
¼ cup tomato sauce
½ cup shredded mozzarella cheese, shredded
6 cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1 tablespoon goat’s curd
2 teaspoons whole roasted garlic paste (see
recipe page 32), optional
L cup basil leaves, torn. Plus extra for garnish
4 Bocconcini balls, halved
Salt & pepper, to taste
Fresh basil leaves to serve
L cup shredded mozzarella cheese
1 teaspoon whole roasted garlic (see recipe page
32), optional
6-7 asparagus spears, blanched, sliced
lengthways
1 tablespoon grated parmesan
Salt & pepper, to taste
METHOd
2 tablespoons coarsely chopped toasted walnuts
30g baby spinach leaves
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
METHOd
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
cherry tomatoes, garlic and basil.
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Brush pizza base with olive oil and
spread a thin layer of goat’s curd evenly
over.
4. Sprinkle with mozzarella, garlic,
and asparagus and top with grated
parmesan.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Serve topped with torn basil leaves.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Season with salt and pepper and top
with walnuts and baby spinach leaves.
33
RECIPES
CHILLI PRAWN & ROASTEd
CAPSICUM PIZZA
HAM & MUSHROOM PIZZA
Makes 1 pizza
Makes 1 pizza
INGREdIENTS
INGREdIENTS
170g pizza dough for thin crust or half the dough
for thicker crust (see recipe page 32)
170g pizza dough for thin crust or half the dough
for thicker crust (see recipe page 32)
L cup tomato sauce
¼ cup shredded mozzarella cheese
¼ cup Gruyere cheese
50g ham, chopped
70g mushrooms, sliced, cooked
Salt & pepper, to taste
drizzle of balsamic vinegar to serve
¼ cup of tomato sauce
½ cup shredded mozzarella cheese
¼ cup roasted capsicum, cut into thin strips
6 cherry tomatoes, sliced
80g green king prawn meat, chopped into pieces
2 teaspoons chilli jam, (optional)
Salt & pepper, to taste
METHOd
2 tablespoons chopped parsley and a drizzle of
extra virgin olive oil
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
METHOd
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella and
Gruyere cheese, capsicum, ham and
mushrooms.
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes on 210ºC.
2. Roll out dough ball on a lightly floured
surface until pizza is to your desired
thickness. Place onto a floured pizza tray
and prick evenly with a fork.
3. Spread tomato sauce over pizza base;
sprinkle evenly with mozzarella cheese,
capsicum, cherry tomatoes, prawns and
chilli jam.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
4. Season with salt and pepper.
5. Bake for 10-15 minutes or until base is
cooked and crisp and topping is golden
and melted.
6. Serve with a drizzle of balsamic vinegar
6. Serve topped with parsley and a drizzle
of olive oil.
34
RECIPES
CHOCOLATE MUFFINS
APPLE ANd BLACKBERRy CRUMBLE
Makes 12 serves
Makes 2-4 serves
INGREdIENTS
INGREdIENTS
20g butter, melted, for greasing
2 cups self-raising flour
½ teaspoon baking powder
¼ cup cocoa powder
3 tablespoons caster sugar
1 cup dark choc bits
2 cups cooked apple, drained
1 x 425g can blackberries, drained
1 cup plain flour
2 tablespoons desiccated coconut or rolled oats
½ cup brown sugar, firmly packed
1 teaspoon ground cinnamon
50g butter, chopped
1 egg, lightly beaten
1 cup + 1 tablespoon milk
50g butter, melted
METHOd
1. Using the ‘Bake’ function, preheat the
METHOd
oven for 5 minutes at 175ºC.
1. Using the ‘Bake’ function, preheat the
2. Combine the apple and blackberries
and place into a 16cm ovenproof dish.
Ensure the dish is a suitable type and
size for the oven.
3. Mix together the flour, coconut, sugar
and cinnamon. Rub butter into the dry
ingredients with fingertips until the
mixture resembles coarse breadcrumbs.
oven for 10 minutes at 180ºC
2. Lightly grease 6 x ½ cup capacity muffin
pans with melted butter. Ensure the
muffin pan is a suitable size for the oven.
Six ramekins lined with paper cases are
suitable.
3. Sift the flour, baking powder and cocoa
together into a large bowl. Stir in caster
sugar and choc bits; mix well.
4. Spread crumble mixture over apple
mixture. Place into oven.
4. Combine the egg, milk and butter and
pour into the dry ingredients. Mix until
just combined.
5. Reduce temperature to 160ºC. Bake for
20-25 minutes or until apple mixture is
hot and the crumble topping is crisp and
golden brown.
5. Spoon half the mixture into the muffin
pans until two-thirds full. Place into oven.
6. Serve with lightly whipped cream or
ice cream.
6. Reduce temperature to 160ºC. Bake for
20 minutes or until muffins are cooked
when tested. Turn muffins out onto a
wire rack to cool slightly.
7. Repeat with remaining mixture.
Serve warm.
35
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