the Compact Smart Oven™ - Yardley Hospitality

More documents

Recommendations

Info

76 RECIPES LEMON BARS WITH A HAZELNUT CRUST Function: BAKE Temperature: 175˚C (350˚F) yield: 6 servings INGREdIENTS ¼ cup hazelnuts 1 cup flour 2 Tablespoons icing sugar ¼ teaspoon salt ½ cup cold unsalted butter 2 x 60g eggs ¾ cup granulated sugar ¼ cup fresh lemon juice 1 Tablespoon lemon zest 2 Tablespoons all purpose flour ¼ teaspoon baking powder 6 Tablespoons seedless raspberry jam 2 Tablespoons icing sugar (dusting) METHOd Prepare Crust 1. Toast hazelnuts by placing them in a single layer on the Breville enamel baking pan. Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 175˚C (350˚F) and the TIME to 5 minutes. Press the START/CANCEL button to activate. Toast the hazelnuts until golden. Allow to cool. 2. Place flour, icing sugar, salt, butter and toasted hazelnuts in a Breville food processor and pulse until the hazelnuts resemble breadcrumbs. Press the mixture into an 11" x 7" x 2" (28cm x 19cm x 6cm) baking pan. 3. Keep FUNCTION dial on BAKE. Set the TEMPERATURE to 175˚C (350˚F) and the TIME to 15 minutes. Press the START/CANCEL button to activate. Bake the crust until set and takes on a light golden colour. Set on wire rack to cool. Prepare Lemon Custard 1. In a small bowl, beat together eggs, sugar, lemon juice and lemon zest. Then add flour and baking powder. 2. Spread a thin layer of the raspberry jam onto the cooled crust. 3. Gently pour lemon custard over raspberry jam and crust. 4. Keep the FUNCTION dial on BAKE. Set the TEMPERATURE to 175˚C (350˚F) and the TIME to 25 minutes. Press the START/CANCEL button to activate. Bake until the custard is set, trying not to over bake. 5. Allow to cool before cutting into squares. Dust with icing sugar.
RECIPES VANILLA CHEESECAKE Function: BAKE Temperature: 175˚C (350˚F) for crumb crust; 160˚C (325˚F) for cheesecake Cooking Time: 7 minutes for crumb crust; 55 minutes for the cheesecake yield: One 9 inch round cheesecake INGREdIENTS 1 ½ cups graham wafer crumbs 3 Tablespoons (60ml) melted butter 750g cream cheese, room temperature ¾ cup granulated sugar 3 x 60g eggs, separated 2 teaspoons (10ml) pure vanilla extract 1 cup (250ml) sour cream Berry Topping 1 cup each (strawberries, blueberries, raspberries), for garnish ¼ cup granulated sugar 1 Tablespoon lemon juice METHOd 1. Grease bottom and sides of a 9 inch round spring form pan with butter. 2. Combine biscuit crumbs and melted butter and press on the bottom and a third up the sides of the pan. 3. Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 175˚C (350˚F) and the TIME to 7 minutes. Press the START/CANCEL button to activate. 4. Remove cheesecake from oven and allow to cool completely. Set aside. Cream Cheese Filling 1. Using a Breville food processor or stand mixer, beat the cream cheese, and then add sugar. Scrape sides of bowl and blades or beaters and add egg yolks one at a time. Scrape again to ensure a smooth texture is achieved without overbeating. Add vanilla and sour cream. Mix to combine. 2. In a separate bowl, beat egg whites until stiff peaks form. Gently fold in one third egg whites into cream cheese to lighten mixture. Add rest of egg whites, folding gently taking care not to deflate the bubbles. Turn the mixture into cooled spring form pan. 3. Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 160˚C (325˚F) and the TIME to 55 minutes. Press the START/CANCEL button to activate. Bake until the cheesecake is set but still wobbly in the centre. 4. Remove cheesecake from oven and allow to completely cool on a wire rack before refrigerating for a least 6 hours. 5. Slice the cheesecake using a knife dipped in hot water, and top with 3 Tablespoons, or more of berry topping. Berry Topping Combine 1 cup of each: strawberries, blueberries and raspberries, ¼ cup granulated sugar and 1 Tablespoon lemon juice in a medium bowl. Toss to coat and let sit 10 minutes. TIP If graham wafer crumbs are not available try using crushed whole wheat biscuits. 77
Page 1 and 2:
the Compact Smart Oven Instruction
Page 3 and 4:
CONTENTS 4 Breville recommends safe
Page 5 and 6:
BREVILLE RECOMMENdS SAFETy FIRST is
Page 7 and 8:
KNOW your Breville Compact Smart Ov
Page 9 and 10:
KNOW yOUR BREVILLE COMPACT SMART OV
Page 11 and 12:
QUICK START GUIdE OPERATING yOUR BR
Page 13 and 14:
QUICK START GUIdE PIZZA FUNCTION: M
Page 15 and 16:
BEFORE FIRST USE PREPARING THE OVEN
Page 17 and 18:
BEFORE FIRST USE This cooking techn
Page 19 and 20:
BEFORE FIRST USE A NOTE ON STANdBy
Page 22 and 23:
OPERATING your Breville Compact Sma
Page 24 and 25:
24 OPERATING yOUR BREVILLE COMPACT
Page 26 and 27: 26 OPERATING yOUR BREVILLE COMPACT
Page 44: 44 OPERATING yOUR BREVILLE COMPACT
Page 47 and 48: USING THE PLATE WARMING TRAy The to
Page 49 and 50: CARE & CLEANING yOUR BREVILLE COMPA
Page 52 and 53: TROUBLESHOOTING
Page 54: 54 TROUBLESHOOTING PROBLEM EASy SOL
Page 57 and 58: RECIPES PARMESAN CRISPS Function: B
Page 59 and 60: RECIPES VEGETABLE STRATA Function:
Page 61 and 62: RECIPES TOASTEd CHICKEN SANdWICH WI
Page 63 and 64: RECIPES GRATIN dAUPHINOISE (SCALLOP
Page 65 and 66: RECIPES WHOLE WHEAT TART WITH ROAST
Page 67 and 68: RECIPES Prepare the Turkey 1. Butte
Page 69 and 70: RECIPES Roasting the Leg of Lamb 1.
Page 71 and 72: RECIPES Parma-Zola Prepare dough as
Page 73 and 74: RECIPES ORANGE CRANBERRy SCONES Fun
Page 75: RECIPES dOUBLE CHOCOLATE CHIP COOKI
Page 79 and 80: NOTES 79
show all

the Compact Smart Oven™ - Yardley Hospitality

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?