BrevilleメーカーBEF500 Issue - A11の使用説明書/サービス説明書
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www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2010 . Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product.
BEF500 the Thermal Pr o Stainless ™ Instruction Booklet.
C ONGRA TULA TIONS on the p urch ase of y our n ew Bre ville Therm al Pr o Stainless ™.
3 CONTENT S 4 Bre ville recomm ends safet y first 6 Know y our Breville the Therm al Pro Stain less ™ 8 Operating yo ur Breville the Therm al Pro Stain less ™ 10 C are & cle aning 13 C ooking.
4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions.
5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 IM POR T ANT S AFE GU A RD S F OR AL L E LE C TRI C AL AP PLI AN CE S • Unwi nd the c ord before u se . • Do not let t he cord h ang o ver t he edge of a table or cou nter, touch hot su r face s, or bec ome kno tte d .
KNO W y our Br eville Therm al Pr o Stainless ™.
7 KNO W YOUR BREVILLE THE THERM AL PRO ST AINLE SS ™ A. Large 39(L ) x 31(W) x 7 .8(H)cm banquet s haped fryp an Dish wash er safe . B. T oughened gla ss high domed lid Dish wash er safe . C. Steam v ent hole Suitable si ze for in sertion of meat probe.
OPERA TING y our Br eville Therm al Pr o Stainless ™.
9 OPERA TING YOUR BRE VILLE THE THERMAL PRO ST AINLESS ™ BEF ORE FIRST USE Remo ve any prom otional m aterial s and pack aging m aterial s befor e use. W ash yo ur frypan an d lid in hot soa py water . Rinse an d dry thoro ughly . Do not immerse th e cord, plug and/ or T emperatur e C ontrol Probe in w ater or any other liquid.
C ARE & CLEANING for y our Br e ville Therm al Pr o Stainless ™.
11 CARE & CLE ANING C ARE • Do not lea ve plastic c ooking utensils in contact with th e hot fryp an surfac e while cooking . • Before cle aning , switch the frypan to the large dot an d unplug fr om the power outlet. R emove th e temperature c ontrol probe when c ooled from the probe socket of the a ppliance.
12 CARE & CLE ANING ST ORAGE Store the tem perature contr ol probe carefully . Do not kn ock or drop it as thi s can dama ge the probe . If dama ge is sus pected, return the tem perature contr ol probe to yo ur near est Breville Service C entre for inspection.
C OOKING TE CHNIQUE S & TIPS for y our Br e ville Therm al Pr o Stainless ™.
14 COOKING TE CHNIQUES & TIPS STIR FR YING Recomm ended temperatur e probe setting: SEAR for v egetables, 14 for se aling meat. • Prehe at your frypan bef ore adding any ingredients, a llowing the tem perature light to cy cle “ON” an d “OFF” se veral times.
15 COOKING TE CHNIQUES & TIPS • If using this m ethod, rem ember to under cook me at slightly so that r ehe ating will not spoil an d toughen th e finish ed dish. • Serv e stir fried foods imm ediately to retain their cri sp textur e. SHALLO W FRYING Recomm ended temperatur e probe setting: 8-10 .
16 COOKING TE CHNIQUES & TIPS MEA T AND POUL TR Y The fryp an is idea l for roastin g meat an d poultry , as the me at retains the fla vour and juices. The fryp an’ s dome lid allows for l arger joints of meat an d poultry of up to about 1.5kg to be cooked.
17 COOKING TE CHNIQUES & TIPS BAKING Recomm ended temperatur e probe setting: SEAR The fryp an can be used f or bakin g cak es or self-saucin g pudding s. • Prehe at the frypan on SEAR setting f or 15 minutes with the lid on. Pla ce wire rack into the b ase of the p an to elevate the ca ke a wa y from the base of th e frypan.
RE CIPE S.
19 RECIPE S MIDDLE EA STERN CHUNK Y EGGPLANT DIP Ma kes 2 c ups INGREDIENTS 1.5kg eggplant, trimm ed and cut into 2cm c ubes 200ml oliv e oil 4 clov es garlic, chopped 1 tablespoon sweet p aprika 2 teas poons gro und cumin 1 teas poon chilli flakes 2 tablespoons tom ato paste 1 cup chopped pars ley Salt an d black pepper METHOD 1.
20 RECIPE S CHICKEN AND S WEET C ORN SOUP Ser ves 6 INGREDIENTS 1.5 litres chicken stock 2 chicken bre ast fillets, trimmed 2 fresh c orn cobs 2cm piece ginger , sliced 2 tablespoons light so y sauce 2 x 125g can cre amed corn 3 egg whites 1 teas poon sesame oil 3-4 green onions, finel y sliced METHOD 1.
21 RECIPE S CURRIED PUMPKIN SOUP Ser ves 6 INGREDIENTS 40g butter 1 large r ed onion, finely chopped 2 clov es garlic, crush ed 2 tablespoons k orma curry pa ste 1.5kg pumpkin, peeled an d chopped 1.5 litres chicken stock 270ml c oconut milk L cup chopped cori ander METHOD 1.
22 RECIPE S THAI FISH C AKES Ser ves 6 - 8 as p ar t of a n appet iser INGREDIENTS 600g white fish fillets, s uch as barramun di, snapper and r ed fish fillets 2 tablespoons Th ai red curry p aste.
23 RECIPE S BAKED E GGS & BEANS Ser ves 4 - 6 INGREDIENTS 2 tablespoons oli ve oil 1 large onion, finel y chopped 2 clov es garlic, crush ed ¼ cup tomato p aste 2 x 400g can peeled & chopped tomat o 1 tablespoon bro wn sugar 2 x 400g can three be an mix, rinsed and drain ed 6 large egg s Salt an d freshl y ground bl ack pepper METHOD 1.
24 RECIPE S SEAF OOD P AELLA Ser ves 6 - 8 INGREDIENTS 4 small ra w blue swimmer crabs 12 large gr een prawn s, left whole 12 small bla ck mussels, clean ed and de-bear ed 1 litre fis h stock 1 teas .
25 RECIPE S MU SSELS PRO VENCAL Ser ves 4 INGREDIENTS 2 tablespoons oli ve oil 3-4 eschallots, finel y chopped 2 teas poons finely ch opped, fresh th yme ½ cup chopped pars ley 3 large ri pe tomatoes, finely dic ed 3 clov es garlic, crush ed 1 cup white wine 2kg fres h mussels, bear ded and scrubbed F reshly groun d black pepper METHOD 1.
26 RECIPE S J AP ANESE P ANC AKES Ser ves 4 INGREDIENTS 1 cup plain flour 1 teas poon salt 2 eggs, be aten ½ cup water 1 cup shr edded Chinese ca bbage 1 small carr ot, grated 4 green onions, finel.
27 RECIPE S CREPES Ser ves 6 - 8 INGREDIENTS 1½ cups plain flour Pinch salt 3 eggs, light ly beaten 1 ¼ cups milk 1 teas poon vanilla e xtract 40g butter , melted METHOD 1. Prehe at the frypan on setting 10-12. 2. Sift flour and sa lt into a large bowl.
28 RECIPE S CRISPY T OFU AND VEGE T ABLE PEANUT S TIR-FR Y Ser ves 6 INGREDIENTS 300g firm tofu 2 tablespoons v egetable oil 1 large onion, s liced 1 large r ed capsicum, s eeded and sliced 2 carrots.
29 RECIPE S TURKISH GOZLEME Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped Salt an d pepper 150g feta cheese , crumbled 100g tasty chees e.
30 RECIPE S TURKISH GOZLEME WITH LA MB Ma kes 6 INGREDIENTS 1 tablespoon oli ve oil 1 large br own onion, finely chopped 3 clov es garlic, chopped 500g lamb minc e 2 teas poons gro und cumin 1 teas p.
31 RECIPE S 5. A dd sliced chicken and stir fry f or 2-3 minutes to sea l. Add pra wns and cabb age and c ontinue cooking f or a further 5 minutes. 6. Stir in cold ric e, breakin g up any l umps, until the rice i s heated thr ough. Add sauces an d green onions.
32 RECIPE S WHOLE STEA MED SNAPPER Ser ves 4 INGREDIENTS 1.5kg whole sna pper, scaled an d gutted 4cm knob ginger , thinly sliced 2 sticks lemongr ass, trimmed and c ut into thin strips 1 lime, s lice.
33 RECIPE S HERB SPICY LA MB & BEAN NA CHOS WITH SALS A Ser ves 8 INGREDIENTS 2 tablespoons oil 1 onion, finely chopped 1kg lamb min ce 2 tablespoons gr ound cumin 2 tablespoons mild p aprika 1 t.
34 RECIPE S CRUS TED LAMB RA CKS Ser ves 6 INGREDIENTS 2 cups fres h brea dcrumbs 2 tablespoons ch opped parsle y 1 tablespoon chopped r osemary 2 clov es garlic, minced 1 teas poon grated lemon rind Salt an d freshl y ground bl ack pepper. ¼ cup Dijon mustar d 6 x 4 point lamb ra cks 2 tablespoons oli ve oil METHOD 1.
35 RECIPE S BEEF AND BLACK BE AN STIR-FR Y Ser ves 6 INGREDIENTS 800g beef fillet (su bstitute with rump or sirloin steak) ¾ cup Sha oxing wine ½ cup oy ster sauce ¼ cup sugar ¼ cup kejap m anis .
36 RECIPE S THAI CHICKEN CURR Y Ser ves 6 INGREDIENTS 270ml c oconut cre am 2 tablespoon Thai gr een curry paste 1 cup chicken stock 400ml coconut milk 1kg chicken thigh fillets, diced 150g green bea.
37 RECIPE S INDIVIDU AL STICK Y DA TE PUDDINGS Ser ves 6 INGREDIENTS 200g coarsely ch opped dried dates 1 teas poon bicarbonate sod a 1 ¼ cups boiling wat er 60g softened butter 1 cup firmly pack ed.
38 RECIPE S SPICED RHUBARB, APPLE AND BERRY C OMPOTE Ser ves 8 INGREDIENTS 80g butter ½ cup brown s ugar 1 cinnamon stick 1 vanilla be an, halved and scra ped 2 apples, peeled, cored an d cut into la.
39 NOTE S.
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