PANINI GRILL BGR200XL - Panini Grill BREVILLE - Free user manual and instructions

USER MANUAL PANINI GRILL BGR200XL BREVILLE

CONGRATULATIONS On the purchase of your new Breville Panini Grill

12 - Hints for best results for grilling meat

14 - How to judge a steak's doneness

15 - Hints for best results for

toasting paninis 16 Care and cleaning your Breville Panini Grilll 18 Recipes 25 One year limited warranty BGR200XL_IB_Issue1,09.ndd 3 9/12/09 12:25 PM

We at Brevill are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition wwe ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS

Carefully read all instructions before operation and save for future reference. Remove any packaging material and promotional stickers before using the Panini Grill 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 Panini Grill near the edge of a bench or table during operation. Ensure that the surface is level, clean and free of water. Keep the Panini Grill clear of walls, curtains and other heat or steam sensitive materials. Do not place the Panini Grill on or near a hot gas or electric burner, or where it could touch a heated oven. Use the Panini Grill well away from walls. Provide adequate space above and on all sides for air circulation around the Panini Grill. Do not place the Panini Grill on any surface that may be affected by heat. The use of a heat resistant matt is recommended on these surfaces. Do not use on a sink drain board. Always use the Panini Grill on a dry, level surface. | 8GR200XL1B_tesuet.o9indd 4 Do not touch hot surfaces. Use the handle to lift and open the top plate. Take care when using the Adjustable Height Control. Do not leave the Panini Grill unattended when in use. Do not place anything on top of the Panini Grill when the lid is closed, when in use and when stored. Always remove the plug from the wall outlet and allow to cool if the appliance is not in use, before cleaning, before attempting to move the appliance, disassembling, assembling and when storing the appliance. Do not use harsh abrasives, caustic cleaners or oven cleaners when cleaning the Panini Grill. Keep the exterior housing and the non- stick cooking plates clean. Follow the cleaning instructions provided in this book. Refer to care and cleaning (Page 16). If the appliance is of the grounded type, the extension cord should be a grounding 3-wire cord. The use of accessory attachments not recommended by Breville may cause injuries. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 9/12/09 12:25 PM

APPLIANCES Fully unwind the cord before use. To protect against electric shock, do not immerse the cord, plug or appliance in water or any other liquid. Do not allow the cord to hang over the edge of a table or bench, touch hot surfaces or become knotted. 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. Children should be supervised to ensure that they do not play with the appliance. It is recommended to regularly inspect the appliance. Do not use the appliance if the power supply cord, plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorized Breville Service Center for examination and/or repair. Any maintenance other than cleaning should be performed at an authorized Breville Service Center. This appliance is for household use only. Do not use in moving vehicles or boats. Do not use outdoors. Do not use this appliance for anything other than its intended use. Misuse may cause injury. NOTE: Your Breville appliance comes with the unique Assist Plug'", conveniently designed with a finger hole in the power plug, for easy and safe removal from the outlet. For safety reasons it is recommended you plug your Breville appliance directly into the power outlet. DO NOT use in conjunction with a power strip or extension cord. ELECTRIC CORD STATEMENT Your panini grill has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this appliance without close adult supervision. If you must use a longer power cord or an extension cord when using the appliance, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over. To prevent electric shock, personal injury or fire, the electrical rating of the extension cord you use must be the same or more than the wattage of the appliance (wattage is marked on the underside of the appliance).

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

BGR200XL_IB_Issue1,09.ndd 5 en20 1225 put |

1500 Watts of Power or fast heat up and quick searing Floating Top Plate allows the top plate to be positioned horizontally for even toasting and melting Ribbed Non-Stick Cooking Plates large enough to accommodate steak and Artisan breads Removable Drip Tray top-shelf dishwasher safe BGR200XL_IB_Issue1,09.ndd 7

KNOW YOUR BREVILLE PANINI GRILL

Stainless Steel Housing with Die-Cast Arms Variable Temperature Control Temperature can be set to toast a panini or increased to sear steaks and chicken ‘POWER’ and ‘READY’ Lights 7 Adjustable Height Settings reduces the weight of the top plate on more delicate foods or can be set high enough for making open melts. Adjustable Plate Tilt legs can be flipped out to adjust the angle of the bottom cooking plate to drain fats into the removable drip tray. Cord Storage in Base on209 1226 put |

1. Remove and safely discard any packaging

material or promotional labels before using your Panini Grill for the first time. 2.Check that the cooking plates are clean and free of dust. lf necessary, wipe over with a soft damp cloth. Dry thoroughly. NOTE: When the grill is turned on and heating for the first time, it may emit a fine smoke haze. This is due to the protective substances on the heating elements. It is safe and not detrimental to the performance of the grill. The Panini Grill can be used as a grill for searing meats and vegetables or as a panini press for toasting breads and focaccia. It also features an adjustable Height Control feature which allows you to fix the top plate to a range of positions above the bottom plate.

3. Insert the power plug into a 110/120v

power outlet. The red ‘POWER: light Will illuminate.

4. Turn the variable temperature control to

“SEAR' for fast heat up. Allow the grill to pre-heat with the top cooking plate in the closed position until the green ‘READY' light illuminates. NOTE: The green ‘Ready’ light will cycle on and off during the cooking process indicating that the correct temperature is being maintained.

5. During this time, prepare the foods to be

cooked. Refer to Grilling Guide (page 13) or Griling Recipes (page 18). BGR200XL_IB_Issue1,09.ndd 9 When the grill has preheated, place the foods to be cooked onto the bottom cooking plate. Always place foods towards the rear of the bottom cooking plate. 6.Close the top cooking plate. The top cooking plate has a floating hinge that is designed to evenly press down on food. The top plate must be fully lowered to achieve grill marks on the selected foods (see fig 1). NOTE: Foods may be cooked with the top cooking plate in the open or closed position. Cooking with the top plate closed will create grill marks on both sides of the food. 7.Griling times will depend on the food being cooked. Refer to Grilling Guide (page 13) or Griling Recipes (page 18). 8.When the food is grilled, use the handle to open the grill and raise the top cooking plate. Remove food with the help of a plastic or wooden spatula. Never use metal tongs or a knife as these can cause damage to the non-stick coating. NOTE: Always allow the grill to pre-heat until the green ‘READY’ light illuminates. on209 1226 put |

1.Insert the power plug into a 110/120v power outlet. The red ‘POWER: light Will iluminate.

2. Turn the variable temperature control

to ‘PANIN! setting. Allow the grill to preheat with the top cooking plate in the closed position until the green “READY” light illuminates. 3.During this time prepare the panini. When the panini grill has pre-heated, place the panini onto the bottom cooking plate. Always place paninis towards the rear of the bottom cooking plate. 4.Close the top cooking plate. The top cooking plate has a floating hinge that is designed to evenly press down on the panini. The top plate must be fully lowered to cook paninis. NOTE: Foods may be cooked with the top cooking plate in the open or closed position. Cooking with the top plate closed will create grill marks on both sides of the food.

5. Toasting should take approximately 5-8

minutes. Exact toasting time will be a matter of taste. It will also depend on the type of bread and type of filling used.

6. When the panini is cooked, use the

handle to open the grill and raise the top cooking plate. Remove panini with the help of a plastic or wooden spatula. Never use metal tongs or a knife as these can cause damage to the non-stick coating.

FEATURE Adjustable Height Control feature allows you to fix the top plate to a range of positions above the bottom plate. This allows your grill to be used to grill delicate ingredients such as fish and hamburger buns without squashing. It can also be used for toasting open sandwich melts and snacks where you don't need to apply the weight of the top plate.

1. Turn the variable temperature control to

“SEAR' or ‘PANIN/' setting and allow the grill to pre-heat until the green ‘READY" light illuminates. 2.Place food to be grilled or your panini to be melted on the bottom plate. 3.Move the Adjustable Height Control clip on the right hand side of the grill to the desired height (see fig 2). 4.Slowly lower the top plate until it rests on the Adjustable Height Control clip. 5.The top plate will radiate the desired heat to lightly grill foods or melt ingredients such as cheese. Grilling and toasting times will be a matter of taste. It will depend on the height of the top plate. Also refer to Grilling Guide (page 13) or Grilling Recipes (page 18). 9/12/09 12:26 PM

NOTE: The Adjustable Grilling Height Control can be moved to accommodate thick or thin foods by sliding the clip forwards or backwards along the arm.

USING THE ANGLE ADJUST

NON-SLIP FEET Your Panini Grill features extendable feet which are designed to level the bottom plate when cooking foods such as sausages. This ensures the sausages do not roll off the hotplate but still drain the maximum amount of fat while cooking. Simply flip the feet forward to level the bottom cooking plate, or flip the feet backwards to angle the bottom plate. VARIABLE TEMPERATURE CONTROL DIAL The Panini Grill features a Variable Temperature Control dial which allows a variety of foods to be cooked. With the dial set on ‘SEAR' (see fig 3) the temperature is correctly suited to grill meats or other foods. mc 2

fig 3 BGR200XL_IB_Issue1,09.ndd 11 With the dial set on ‘PANINI' (see fig 4) the temperature is correctly suited to toasting paninis. The Variable Temperature Control dial allows you to select a setting suited to the foods which are being cooked.

HINTS FOR BEST RESULTS FOR GRILLING MEAT For best Grilling results use meat cuts which are thick enough to touch the top and base plate when the Panini Grill is closed. Recommended Cuts Beef | Siroin (New York), Rump, Rib Eye (Scotch Filet), Filet. Lamb | Trim Lamb Leg Steaks, Filet, Eye of Loin, Cutlets and Diced Lamb. Pork | Butterfly loin Steaks, Spare Ribs, Leg Steaks, Filets, Diced Pork. + Tougher cuts such as beef blade, topside steak or lamb forequarter or neck chops can be used. To tenderize these cuts marinate them for a few hours or overnight in a marinade with Wine or vinegar to help break down the connective tissue. If using a marinade recipe or pre- marinated meats from your meat retailer, drain excess marinade off and dab with kitchen paper before placing on the Panini Grill. Some marinades contain high sugar levels which can scorch on the Grill plate when cooked. Do not over cook meat, even pork is better served pink and juicy. Do not pierce meat with a fork or cut meat while cooking. This will let the juices escape, resulting in a tougher dry steak. When removing fish pieces, use a flat heat resistant plastic spatula to support the food. Parboiling sausages can alleviate the need to pierce sausages before cooking. | 8GR200XL1B_tesuet,ooindd 12 an200 12:26 PM

HINTS FOR BEST RESULTS FOR GRILLING MEAT GRILLING GUIDE The below cooking times are approximate and may need to be changed depending on variances in ingredient thickness and your personal taste. It is not recommended to cook items with thick bones such as T-bone steaks. GRILLING GUIDE

INGREDIENT TYPE APPROX. COOKING TIME

Beef + Siroin steak + 8 minutes for medium rare 5-6 minutes for well done + Minute steak + 1-2 minutes +_ Hamburger patties + 4-6 minutes Pork + Scotch filet + 4-6 minutes + Loin steaks + 4-6 minutes + Filet + 4-6 minutes Lamb + Loin + 8 minutes + Culets + 4 minutes + Leg steaks + 4 minutes Chicken + Breast filets + 6 minutes or until cooked + Thigh filets through + 4-5 minutes or until cooked through Sausages + Thin + 3-4 minutes + Thick + 6-7 minutes Panini Sandwich or Focaccia + 5-8 minutes or until golden brown Vegetables sliced #4" thick | + Egaplant + 8-5 minutes + Zucchini + 3-5 minutes + Sweet potato + 3-5 minutes Seafood + Fish filets + 2-4 minutes + Fish cutlets + 3-5 minutes + Octopus (cleaned) + 8 minutes + Prauns + 2 minutes + Scallops + 1 minute BGR20OXL_IB_Issuet,OSindd 13 on209 1226 put |

HOW T UDGE A STEAK”: JUDGING DONENESS There is an art to determining when your steak, lamb chop or cutlet is cooked to the correct degree of doneness -— rare, medium rare, medium, medium well or well done — but it is easily mastered with these handy hints and tips. NOTE: USDA Recommended Internal Temperatures are as follows: - Medium 145°F - Medium Well 160°F - Well Done 170°F RARE Cook for a few minutes per side, depending on thickness. Turn once only. Cook until steak feels very soft with back of tongs. À meat thermometer will show the internal temperature of a rare steak as 130-140°F (55-60°C). MEDIUM RARE Cook one side until moisture is just visible on top surface. Turn once only. Cook on the other side until surface moisture is visible. Steak will be cooked to medium rare when it feels soft with back of tongs. A meat thermometer will show the internal temperature of a medium rare steak as 140-150°F (60-65°C). MEDIUM Cook one side until moisture is pooling on top surface. Turn once only. Cook second side until moisture is visible. Steak will be cooked to medium when it feels springy with back of tongs. À meat thermometer will show the internal temperature of a medium steak as 150-160°F (65-70°C).

| 8GR200XL1B_tesuet,ooindd 14 DONENESS MEDIUM WELL Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels firm with back of tongs. A meat thermometer will show the internal temperature of a medium well steak as 160-170°F (70-75°C). WELL DONE Cook one side until moisture is pooling on top surface. Turn and cook second side until moisture is pooling on top. Reduce heat slightly and continue to cook until steak feels very firm with back of tongs. A meat thermometer will show the internal temperature of a well done steak as 170-185°F (75-85°C). 9/12/09 12:26 PM

HINTS FOR BEST RESULTS FOR TOASTING PANINIS BREAD The grill is ideal for toasting most types of bread (white, wholemeal, kibbled wheat, wholegrain etc), as well as artisan breads (Focaccia, Turkish bread, baguettes, bread rolls etc). Raisin bread, brioche or other sweet breads which contain high sugar content will tend to brown quicker. FILLINGS Try to use canned or pre-cooked fruit as fresh fruit may give off excessive juices when heated. Be careful when biting into paninis and sandwiches containing fillings such as cheese and tomato or jam as they retain heat and can burn if eaten too quickly. TOASTING BREAD The panini grill is ideal for toasting plain breads and Turkish bread, without any filings or spreads. Try toasting Turkish bread with jams for a great alternative to standard breads at breakfast.

Due to the non-stick cooking plates, it is not necessary to use any butter or margarine on the outside of your toasted snacks. BGR20OXL_IB_Issuet,OSindd 15 on209 1226 put |

Before cleaning, remove the power plug from the power outlet. Allow your Panini Grill to cool before cleaning. The grill is easier to clean when slightly warm. Always clean your Panini Grill after each use to prevent a build up of baked-on foods. Wipe cooking plates with a soft cloth to remove food residue. For baked on food residue squeeze some warm water mixed with detergent over the food residue then clean with a non abrasive plastic scouring pad.

Remove and empty the drip tray after each use and wash the tray in warm, soapy water. Avoid the use of scouring pads or harsh detergents as they may damage the surface. Rinse and dry thoroughly with a clean, soft cloth and replace. Alternatively the drip tray can be cleaned in the dishwasher (top shelf recommended).

DURABLE NON-STICK COATING

Cooking on a non-stick surface minimizes the need for oil, food does not stick and cleaning is easier. Any discoloration that may occur will only detract from the appearance of the grill and will not affect the cooking performance. When cleaning the non-stick coating, do not use metal (or other abrasive) scourers. Wash with warm soapy water. Remove stubborn residue with a non abrasive plastic scouring pad or nylon washing brush. | 8GR200XL1B_tesuet,ooindd 16 NOTE: The cooking plates are coated With a non-stick surface, do not use abrasives. NOTE Do not use spray-on nonstick coatings as this will affect the performance of the non-stick surface on the cooking plates. STORAGE To store your Panini Grill: 1.Unplug power cord from the power outlet. 2.Allow the Grill to fully cool. 3.Slide the Height control clip towards the front handle to the ‘LOCK position so that the top and bottom cooking plates are locked together. 4.Click the removable drip tray into place. 5.Wrap the power cord in the cord storage area below the grill. 6.Store on a flat, dry level surface. NOTE The storage clip should not be used to clamp down the top plate when 9/12/09 12:26 PM

Serves 4 Serves 4 11b (500g) minced beef 4 half chicken breast fillets 1 cup fresh bread crumbs 1 tablespoon mirin 1 small onion, peeled and finely chopped 2 tablespoons soy sauce 1 teaspoon commercially prepared 2 teaspoons caster sugar crushed garlic 2 teaspoons cooking sake 1 tablespoon dried parsley flakes 1 egg, lightiy beaten To serve; lemon wedges To cook and serve; steamed rice V 4 bacon rashers salad of green leaves 4 hamburger buns or full grain rolls 1.Pre-heat Panini Grill using ‘SEAR' setting 1 x 80z (250g) tin beet slices, drained until the green ‘READY light illuminates. 2 vine ripened tomatoes, thinly sliced p y 2.Combine mirin, soy sauce, sugar and | sake. Place chicken in a stainless steel 4 cheddar cheese slices baking dish and pour prepared marinade iceberg lettuce heart, shredded over. Allow to stand for 30 minutes 1.Pre-heat Panini Grill using ‘SEAR' setting before cooking. until the green READY” light iluminates. 3. Place chicken on preheated grill and allow top plate to gently rest on chicken. tomato sauce 2.Combine all ingredients in a large mixing bowl and mix thoroughly. Form mince 4.Cook for 4-5 minutes until chicken is into 4 patties. Set aside. cooked through.

3. Place patties on bottom plate of 5.Remove and allow to rest for 5 minutes

preheated grill and allow the top plate before serving on a bed of steamed rice. to rest on the patties. Adjust the Grilling Height Control to the thickness of the Garnish with lemon wedges and pattie. Cook for 4-5 minutes. accompany with a salad of green leaves. 4.Place bacon on grill. Lightly spread buns with butter or margarine. 5.Place a pattie on each bun and top with bacon, beets, tomato, tomato sauce and cheese. Add lettuce to burgers and place reserved roll halves on top. Serve immediately. BGR20OXL_IB_Issuet,OSindd 19 on209 1226 put |

Serves 4 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon dried oregano leaves 1 teaspoon commercial prepared minced garlic 11b (500g) boneless lean lamb, cut into Tin (8cm) cubes freshly ground black pepper 4 kebab skewers Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Combine oil with lemon juice, oregano and garlic in a large mixing bowil. Add lamb and marinate for 30 minutes before threading onto 4 kebab skewers. 3.Season each kebab generously with pepper and place on preheated grill. 4.Allow the top plate to rest lightly on lamb. Cook for 4-6 minutes. Serve with crusty bread and a Greek salad of salad leaves, black olives and crumbled feta cheese. | 8GR200XL1B_tesuet,ooindd 20

BABY OCTOPUS WITH CHILLI

AND GARLIC Serves 4 1.5lb (750g) baby octopus, cleaned 2 tablespoons olive oil 1 tablespoon Thaï style sweet chilli sauce juice and zest of 1 lime 1 teaspoon commercially prepared minced garlic freshly ground black pepper To garnish; lime wedges cilantro sprigs To serve; Lightly steamed vermicelli noodies 1.Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.In a large mixing bowl combine octopus With oil, chili sauce, lime zest, juice and garlic. Toss well to combine and season with pepper. 3.Place octopus on pre-heated grill and lower press. Allow to cook for 3 minutes. Remove from grill and serve in a bowl on a bed of vermicelli noodles, garnish with lime and cilantro. 9/12/09 12:26 PM

CUT STEAK Serves 4 1 cup/250mI red wine 2 tablespoons olive oil 1 tablespoon Dijon style mustard 1 teaspoon commercially prepared minced garlic 4 New York cut steaks - cut 1%in (8cm) thick 1.Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place steaks in a shallow dish, not plastic or aluminium, and pour over marinade. 3.Marinade at room temperature for 30 minutes to 1 hour. 4.Remove steaks from marinade and place on preheated grill. Cook for 3 minutes for medium rare. Serve with creamy mashed potato and a crisp salad. BGR200XL_IB_Issue1,09.ndd 21

ATLANTIC SALMON STEAK WITH

Serves 4 2 tablespoons olive oil 2 tablespoons dried tarragon leaves freshly ground black pepper 4 Atlantic salmon steaks - weighing approx. 6oz (180g) each To garnish; lime or lemon wedges To serve; shoe string fries or steamed baby potatoes 1.Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Combine oil with tarragon and a generous and coarse grinding of black pepper. 3.Brush salmon on both sides with seasoned mixture and place on preheated grill. 4.Adjust the grilling height control to just touch the top of the fish steak. 5.Allow to cook for 2 minutes for fish to be golden on the outside and ‘rosy pink on the inside. Cook a little longer if you prefer your fish more cooked. Remove from grill and serve immediately. 9/12/09 12:26 PM

Serves 4 2lb (1kg) green king prawns, peeled with tails intact 1 teaspoon crushed garlic Y cup soy sauce % cup dry white wine 1 tablespoon finely shredded ginger 120z (350ml) Thaï sweet chilli sauce Wooden skewers, soaked in water To serve; Steamed jasmine rice Sautéed Chinese broccoli Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates.

2. Thread prawns onto soaked wooden

skewers (approx. 4 per skewer). 3.Combine remaining ingredients and mix well, pour over prawn skewers. Place skewers on preheated grill and lower top plate, cook for 2-3 minutes or until pink and tender. Serve with steamed rice and broccoli. | eGR200XL1B_tesuet,ooindd 22

CHICKEN SKEWERS Serves 4 11b (500g) chicken breast fillets 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons sesame seeds 1 teaspoon grated ginger Wooden skewers, soaked in water To serve; Steamed basmati rice Steamed green vegetables 1.Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Slice chicken into thin strips and thread onto 8 skewers. Place skewers on preheated grill and lower top plate. Allow to cook for 3-4 minutes or until cooked through. 3.While chicken is cooking combine lemon juice, honey, sesame seeds and ginger. Remove cooked skewers from grill and serve on a bed of steamed rice and green vegetables. Pour over the lemon and honey sauce over the hot skewers. 9/12/09 12:26 PM

WITH CASHEWS Serves 4 11b (500g) rump or sirloin steak 8 mild red chillies, chopped 2 tablespoons soy sauce 1 teaspoon crushed ginger Yk teaspoon crushed garlic Salad greens To serve; % cup chopped cashew nuts soy sauce Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Slice steak into thin strips and combine with chill, soy, ginger and garlic and marinate for 20 minutes. 3.Cook beef on preheated grill and lower top plate and cook 1-2 minutes each side. Place salad greens in individual serving bowis and remove cooked beef strips from grill and place on top of greens and sprinkle with cashew nuts and soy sauce. BGR200XL_IB_Issue1,09.ndd 23

LAMB CUTLETS Serves 4 1 tablespoon Thaï green curry paste 3 tablespoons coconut cream 1 tablespoon chopped cilantro 12 lamb cutlets, trimmed To serve; Steamed rice and greens 1.Pre-heat Panini Grill using ‘SEAR' setting until the green ‘READY light illuminates. 2.Combine curry paste, coconut cream and cilantro. Spoon over cutlets and marinade for 20 minutes.

3. Place cutlets on preheated grill and lower

top plate and cook for 4 minutes each side or until cooked to your liking. Serve with steamed rice and greens. 9/12/09 12:26 PM

PINENUT MAYONNAISE Serves 2-3 Y cup mayonnaise %k tablespoon chili salsa 1 teaspoon grated lime rind %k tablespoon lime juice 5oz (125g) canned mango pieces, drained 1% tablespoon toasted pinenuts 1 char-grilled chicken breast, sliced thinly 2 sheets lavash bread 1 avocado, sliced Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Combine mayonnaise, salsa, rind, juice, mango, pinenuts and chicken. 3.Spread chicken mixture over each lavash. Top with avocado and roll tightly. 4.Place lavash rolls on bottom plate of preheated grill and lower top plate and cook until bread is golden, crisp and heated through, approximately 8 minutes. Serve sliced on an angle with salad greens. | 8GR200XL1B_tesuet,ooindd 24 ITALIAN VEGETARIAN FOCACCIA ROUND Serves 2-3 3 small round cheese and olive focaccia 1% tablespoons pesto 5oz (125g) Italian Roma Egg tomatoes, sliced 3.50z (100g) bocconcini cheese, drained and sliced 1 medium Spanish onion, thinly sliced 1 tablespoon balsamic vinegar 1% tablespoons extra virgin oil Salt and freshly ground pepper, to taste Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Cut focaccia in half to form a sandwich. Spread with pesto. Fill with tomatoes, cheese, onions, vinegar, oil and seasonings. 3.Place focaccias on bottom plate of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 8 minutes. 9/12/09 12:26 PM

Serves 2-3 2 round Pita bread 2.50z (70g) cream cheese 3 teaspoons seeded mustard 4 tablespoon lemon juice Y cup grated canned beet, drained 8.50z (100g) shaved rare roast beef 2.50z (70g) marinated roasted eggplant Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Combine cream cheese, mustard and lemon juice. Spread each Pita bread with cream cheese mixture. Top with beets, roast beef and eggplant. Roll tightly.

3. Place Pita bread on bottom plate of

preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 10 minutes. Serve sliced. BGR200XL_IB_Issue1,09.ndd 25

SMOKED SALMON LAVASH ROLL

Serves 2-3 2 large sheets of lavash bread 3.50z (100g) cream cheese 1 tablespoon lime juice 4 tablespoon drained capers 4 tablespoon freshly chopped dill Freshly ground black pepper, to taste 2 zucchini, ribboned with vegetable peeler 70z (200g) smoked salmon Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Combine cream cheese, lime juice, capers, dill and pepper. Spread each lavash with cream cheese mixture. Top with zucchini and salmon roll tightly.

3. Place lavash rolls on bottom plate of

preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 5 - 8 minutes. Serve lavash rolls sliced. 9/12/09 12:26 PM

PEPPER FOCACCIA Serves 2-3 1 tablespoons oil 4.50z (125g) ground lamb mince 2 tablespoons finely chopped onion Y cup diced tomato 1 tablespoons freshly chopped mint Y teaspoon ground cilantro Pinch ground ginger Y teaspoon ground cumin Y teaspoon turmeric Salt and freshly ground black pepper, to taste 3 pita breads 3 slices Swiss cheese Tatziki dip, for serving Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Heat oil in a fry pan and sauté lamb mince, onions, tomato, mint, spices and seasonings until browned and cooked. Drain and cool. 3.Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice into each pocket.

4. Place filled pita breads on bottom plate

of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 10 minutes. Serve with tatziki dip. BGR200XL_IB_Issue1,09.ndd 26 Serves 2 1 large round focaccia 30z (909) softened goat's cheese 4 tablespoon roughly chopped Italian parsley 4 tablespoon roughly chopped basil 1 clove garlic, thinly sliced 1 tablespoons drained capers 1 tablespoons lemon juice 4 tablespoon sweet Thaï cl 20z (60g) marinated roasted zucchini 2.50z (50g) semi dried tomatoes sauce Pre-heat Panini Grill using ‘PANINF setting until the green ‘READY light illuminates. 2.Cut focaccia in half to form a sandwich. Combine goat's cheese parsley, basil, garlic, capers, lemon juice and chili sauce. Spread focaccia with goat's cheese mixture. Fill with zucchini and tomatoes.

3. Place filled focaccias on the bottom plate

of preheated grill and lower top plate and cook until golden, crisp and heated through, approximately 8 minutes. 9/12/09 12:26 PM

Breville®* warrants this Breville® appliance against defects that are due to faulty material or workmanship for a period of one (1) year from the date of original consumer purchase. This warranty does not cover damage from abuse, neglect, use for commercial purposes, or any other use not found in the printed “Instructions for use” booklet. There is no warranty for glass parts, glass containers, filter basket, blades and agitators. HW! Breville® expressly disclaim all responsibility for consequential damages for incidental losses caused by use of this appliance. Some states or provinces do not allow this exclusion or limitation for incidental or consequential losses, so the foregoing disclaimer may not apply to you.

ANY WARRANTY OF MERCHANTABILITY

OR FITNESS WITH RESPECT TO THIS

PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY PERIOD. Some states or provinces do not allow disclaimer of the implied warranty with respect to consumer goods, so the foregoing disclaimer may not apply to you. BGR200XL_IB_Issue1,09.ndd 27 This warranty gives you specific legal rights and you may also have other legal rights which vary from state to state or province to province. If the appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Center. US Customers Mail: Brevile USA 19400 S. Western Ave Torrance CA 90501-1119 Customer Service: 1(866) BREVILLE Customer Service: askus@brevilleusa.com Phone: Email: Canadian Customers Mail: Breville Canada 2555, Avenue de l'aviation Pointe-Claire (Montreal) Quebec H9P 272 Customer Service: 1(866) BREVILLE Customer Service: askus@breville.ca Phone: Email: 9/12/09 12:26 PM

BGR200XL_IB_Issue1,09.ndd 31

POULET AU PAIN LAVASH AVEC