the Smart Oven™ - Breville

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72 ROAST ROASTING CORNISH HENS METHOd 1. Rub melted butter all over the hen. Lightly grease the drip tray and insert the roasting pan to catch the drippings. Season the hens with salt and pepper. Place skin side up. 2. Set the wire rack in the bottom height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. 3. Set the temperature to 190˚C/ 375˚F with convection turned on. Set the timer for 30 minutes. Press the START/ CANCEL button to activate. 4. Roast the chicken for 30 minutes or until a meat thermometer inserted into the thickest part of the thigh (not near the bone) registers 76˚C/170˚F. 5. For a crispier skin, brush 2 tablespoons of melted butter on the skin and broil at 205˚C/ 400˚F for 1-2 minutes, taking care not to burn the skin. Serve with wedges of lemon, ruby red grapefruit and pan drippings. TIP Cornish hens have a prominent breast and good covering of meat. Originated in Cornwell but bread mainly in USA, available in gourmet butchers or Deli’s. If not available use 2 x small chickens. TANdOORI CHICKEN Function: ROAST Temperature: 190˚C/375˚F Cooking Time: 35 minutes Convection Fan: ON Makes: 6 servings INGREdIENTS 1 cup Balkan style yogurt* 2 lemons, juiced 1 tablespoon ginger, freshly grated 1 tablespoon minced garlic 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons Garam masala 1 ½ teaspoons salt ½ teaspoon ground black pepper 1 teaspoon ground paprika ½ teaspoon ground cayenne 2 tablespoons honey 10-12 Bone-in skinless chicken thighs METHOd 1. In a medium sized bowl, combine yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, salt, black pepper, paprika, cayenne and honey. 2. Cut three diagonal slits on each thigh cutting nearly to the bone. Pour the marinade into a re-sealable plastic bag. 3. Place the chicken thighs into the bag and coat with the marinade. Refrigerate at least 2 hours or up to 12 hours. 4. Place the chicken onto the grill rack inserted into the Breville baking pan to catch drippings. 5. Set the wire rack in the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. 6. Set the temperature to 190°C/375°F with convection turned on. Set the timer for 35 minutes. Press the START/ CANCEL button to activate.
ROAST 7. Roast the chicken for 35 minutes or until a meat thermometer registers 76˚C/170˚F when inserted into the deepest part of the chicken thigh. 8. Tandoori Chicken can be enjoyed on its own with steamed basmati rice, or use the Tandoori Chicken in the Tikka Masala (Butter Chicken Sauce) recipe below. TIP Balkan style yoghurt is available in most Turkish grocers however if not available use thick plain style natural yoghurt. TIKKA MASALA (BUTTER CHICKEN) INGREdIENTS 1 portion of Roasted Tomato Halves (Page 68) 2 tablespoons unsalted butter 1 onion, finely diced 2 garlic cloves, peeled and minced 2cm piece of fresh ginger, peeled and grated 2 teaspoons ground paprika 3 tablespoons ground cumin Pinch cayenne pepper (optional) 1 ½ tablespoons ground Garam masala 1 tablespoon ground granulated sugar 2 teaspoons salt ½ teaspoon ground black pepper ¾ cup heavy cream ¼ cup ground cashews (optional) ½ cup fresh coriander, finely chopped (optional) 10-12 Tandoori Chicken Thighs (Page 72), bones removed METHOd 1. Make 1 portion of the Roasted Tomato Halves (Page 68). When cool enough to handle, remove the skin. Place the flesh and juices into a Breville blender or food processor and process until smooth. Use 3½ cups of the puree tomatoes. Set aside. 2. In a large sauce pan on medium heat, melt the butter. Add onions when the butter becomes foamy, cooking the onion until it takes on a golden colour. 3. Add garlic and ginger and continue to cook for 1 minute stirring occasionally. Add the spices: paprika, cumin, cayenne pepper, and garam masala stirring for 30 seconds or until the spices begin darken. 4. Add tomato sauce, sugar, salt and pepper and bring the sauce to a boil. 5. Turn the heat down to a low simmer and continue cooking for 15 minutes. Add the cream and ground cashews (optional) and cook for an additional 5 minutes stirring occasionally. 6. Cut Tandoori Chicken into large pieces and put them into the sauce and cook for 10 minutes occasionally stirring gently. Serve the Tikka Masala (Butter Chicken) over fragrant steamed basmati rice decorated with freshly chopped coriander. 73
Page 1 and 2:
the Smart Oven Instruction Booklet
Page 3 and 4:
CONTENTS 4 Breville recommends safe
Page 5 and 6:
BREVILLE RECOMMENdS SAFETy FIRST
Page 7 and 8:
KNOW your Breville Smart Oven
Page 9 and 10:
O P Q KNOW yOUR BREVILLE SMART OVEN
Page 11 and 12:
PAGE QUICK HEAdER..... START GUIdE
Page 13 and 14:
PAGE QUICK HEAdER..... START GUIdE
Page 15 and 16:
BEFORE FIRST USE PREPARING THE OVEN
Page 17 and 18:
BEFORE FIRST USE REDUCE TEMPERATURE
Page 19 and 20:
BEFORE FIRST USE Most recipes recom
Page 22 and 23: OPERATING your Breville Smart Oven
Page 24 and 25: 24 OPERATING yOUR BREVILLE SMART OV
Page 42: 42 OPERATING yOUR BREVILLE SMART OV
Page 45 and 46: USING THE PLATE WARMING TRAy The to
Page 47 and 48: CARE, CLEANING & STORAGE Ensure the
Page 50 and 51: TROUBLESHOOTING
Page 52 and 53: RECIPES
Page 54 and 55: 54 GRILL ROASTING THE yELLOW CAPSIC
Page 56 and 57: 56 TOAST TOASTEd PUMPKIN SEEdS Func
Page 58 and 59: 58 TOAST FOR TOASTEd COCONUT METHOd
Page 60 and 61: 60 BAKE PREPARING THE CANNELLONI 1.
Page 62 and 63: 62 BAKE RIBS WITH ASIAN BARBECUE SA
Page 64 and 65: 64 BAKE LEMON CHEESECAKE WITH FRESH
Page 66 and 67: 66 BAKE APPLE PIE Function: BAKE Te
Page 68 and 69: 68 ROAST ROASTEd TOMATO HALVES Func
Page 70 and 71: 70 ROAST 4. In a medium stockpot, o
Page 74 and 75: 74 PIZZA TOMATO SAUCE FOR PIZZA Mak
Page 76 and 77: 76 PIZZA TRE-FUNGHI INGREdIENTS ¾
Page 78 and 79: 78 COOKIE TRIPLE CHOCOLATE CHIP COO
Page 80: Breville Customer Service Centre Au
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the Smart Oven™ - Breville

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