The Smart Fryer BDF500 - Deep fryer BREVILLE - Free user manual and instructions

Product type	Electric deep fryer
Brand	Breville
Model	The Smart Fryer BDF500
Tank capacity	4 liters
Maximum cooking capacity	1.2 kg
Recommended oil levels	Minimum 2.5 L / Maximum 4 L
Power	1800 watts
Display	LCD display (liquid crystal display)
Controls	Scroll/select button, Start/Cancel button, Timer button
Pre-programmed cooking modes	Double fry fries, Fries, Fish, Chicken wings, Squid, Donuts, Custom
Settings	Temperature (Celsius or Fahrenheit in 5° increments), Timer, Fresh/Frozen
Technology	Cold zone (debris falls into cool oil to prevent burning)
Basket	Wire mesh frying basket with foldable handle for easy storage
Lid	With viewing window and anti-odor mesh filter
Housing material	High-quality stainless steel
Feet	Non-slip
Handles	Heat-insulated
Heating element	Removable, 1800 W
Inner tank	Removable, easy to clean
Cleaning	Tank, basket and stainless steel housing are dishwasher safe. Wipe element and control panel with a damp cloth.
Safety	Safety cut-out (circuit breaker if no oil), error message (RESET, ER1, ER2), cool-touch handles
Power cord	With built-in storage

Frequently Asked Questions - The Smart Fryer BDF500 BREVILLE

What oil should I use for frying?

Use a quality liquid oil such as peanut, vegetable, canola, sunflower or safflower oil. Olive oil is not recommended due to its low smoke point.

How do I clean the deep fryer?

Unplug and let it cool. Wash the tank, basket and stainless steel housing in warm soapy water or dishwasher. Wipe the element and control panel with a damp cloth. Never immerse the control panel or element.

What if the display shows 'RESET'?

Let the fryer cool completely, then press both reset buttons located on the back of the control panel, above the cord storage.

Can I use olive oil?

No, olive oil has a low smoke point and is not suitable for deep frying. Choose oils with a high smoke point like peanut or sunflower oil.

What is the maximum food capacity I can fry?

The maximum cooking capacity is 1.2 kg. Do not fill the basket beyond 2/3 to avoid overflow and ensure even cooking.

How do I set the temperature?

Turn the scroll/select button to choose a cooking mode, then press it to access temperature setting. Turn to adjust in 5°C or 5°F increments. Press to confirm.

What do error messages ER1 and ER2 mean?

ER1 appears if the oil temperature is below -20°C/-4°F. ER2 appears if it exceeds 210°C/410°F. In both cases, unplug and let it cool before using again.

Can I wash the parts in the dishwasher?

Yes, the removable tank, frying basket and stainless steel housing are dishwasher safe. Do not put the control panel or heating element in the dishwasher.

How do I use the double fry function?

Select the 'Double fry fries' mode. The first fry (1ST FRY) pre-cooks the fries at low temperature, then after cooling, the second fry (2ND FRY) makes them crispy. Follow the on-screen instructions.

Why is my deep fryer not heating up?

Check the oil level (minimum 2.5 L). If the safety cut-out has tripped (e.g., if the unit was turned on without oil), the display shows 'RESET'. Let it cool and reset.

USER MANUAL The Smart Fryer BDF500 BREVILLE

Breville Consumer Service Center

USA

Mail: Breville USA 19400 S. Western Ave Torrance CA 90501-1119

Phone: [phone]

Email: [e-mail]

Canada

Mail: Breville Canada 2555, Avenue de l'Aviation Pointe-Claire (Montreal) Quebec H9P 2Z2

Phone: [phone]

Email: [e-mail]

www.breville.com

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Copyright Breville Pty. Ltd. 2013.

Due to continued product improvement, the products illustrated/photographed

in this booklet may vary slightly from the actual product.

Model BDF500XL Issue - C13

Breville®

the Smart Fryer™

Exterior view of a modern stainless steel-colored food processor with handle and control panel (no visible text or symbols)

CONGRATULATIONS

on the purchase of your Breville product

Register online for product support and exclusive offers.\*

USA Consumers: www.brevilleusa.com

Canadian Consumers: www.breville.ca

CONTENTS

4 Breville recommends safety first
6 Know your Breville product
8 Operating your Breville product
11 Cooking with your Breville product
16 Cooking techniques & tips
21 Care & cleaning
24 Recipes

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

READ ALL INSTRUCTIONS BEFORE USE AND SAvE FOR FUTURE REFERENCE

• Carefully read all instructions before operating and save for future reference.
• Remove any packaging material and promotional stickers before using the deep fryer for the first time.
• Do not place the deep fryer near the edge of a bench or table during operation. Ensure the surface is level, clean and free of water.
• Do not place the deep fryer on or near a hot gas or electric burner, or where it could touch a heated oven.
• Place the deep fryer at least 8 inches (20cm) away from walls and curtains. Provide adequate space above and on all sides for air circulation around the deep fryer.
• Do not use on metal surfaces, for example, a sink drain board.
  • Always insure the deep fryer is properly assembled before use. Follow the instruction provided in this book.
  • To protect against electric shock, do not immerse cord in water or any other liquid.
• Ensure the deep fryer is completely dry and free of water before adding any oil.

• Extreme caution must be used when the deep fryer contains hot oil or other liquid. Do not move the appliance during cooking. Allow the deep fryer to cool before removing oil or other liquid.

• Solid oil products, such as butter, margarine or animal fats of any kind should not be used in the deep fryer as they may overheat and cause a fire hazard.
  • Do not touch hot surfaces.

• At no time should the deep fryer be left unattended when in use.
• The deep fryer will generate a lot of heat and steam during and after the cooking process. To prevent the risk of burns, do not touch or block the steam ventilation area on the lid. Remove lid to reduce condensation build up.
  • Take care when opening the lid. This product generate heat and steam at high temperatures, which will escape immediately when the lid is opened. Avoid touching hot surfaces.
• Do not place anything on top of the deep fryer when the lid is closed, when in use and when stored.
  • Always unplug the deep fryer and allow to cool, if appliance is not in use, before cleaning, before attempting to move the appliance, disassembling, assembling and when storing the appliance.
• Keep the appliance clean. Follow the cleaning instructions provided in this book.
• Do not immerse the deep fryer control panel, element or cord in water or any other liquid.
• The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
• Be sure that the basket handle is properly assembled and locked in place. See detailed assembly instructions on page 9.

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 bench or table, touch hot surfaces or become knotted.
• To protect against electric shock do not immerse the power cord, power plug or appliance in water or any other liquid.
- The 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 cord, power plug, or appliance becomes damaged in anyway. Immediately cease use and call Breville Consumer Service for examination, repair or adjustment.
• Periodically check for looseness of screws securing the main unit Handles and the Lid Handle. If found to be loose tighten with the appropriate screw driver.
- For any maintenance other than cleaning, visit www.Breville.com or call Breville Consumer Service.
- This appliance is for household use only. 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.

• 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.
• The appliance is not intended to be operated by means of an external timer or a separate remote control system.

CAUTION

Overtightening of the screws can result in stripping of screws or cracking of the handle.

HOUSEHOLD USE ONLY SAvE THESE INSTRUCTIONS

KNOW

your Breville product

A. LCD display Indicates time, temperature plus preprogrammed cooking functions.
B. Scroll/Select Knob
C. Mesh filter Minimizes cooking odors.
D. Cord storage
E. 'Cool Zone' technology Debris falls into cooler oil, preventing excess burning and extending oil life.
F. Cool touch handles
G. Large viewing window

H. Large 4 quart capacity Easy to disassemble and clean. 2.5lb cooking capacity.
I. Stainless steel exterior High quality stainless steel cooking surface.
J. Non-skid feet
K. Frying basket with fold down handle Handle folds inside basket for easy storage.
L. Powerful 1800 watt removable element

OPERATING

your Breville product

STEP 1

Remove lid from the deep fryer by grasping the handle on top and lift off.

STEP 2

The wire frying basket has a hinged handle for compact storage. Remove the basket from the deep fryer. Extend and lock the basket handle into position by squeezing the two handle prongs together, pull back and lock behind the two wire supports extending from edge of basket.

STEP 3

Lift the control panel with attached element upwards and away from the deep fryer.

STEP 4

Remove the inner frying bowl by grasping the rim and lifting upwards.

STEP 5

To reassemble the deep fryer, reverse steps 1–4.

WARNING

When assembling your deep fryer for use, please ensure the narrow tongues in the control panel are inserted into the corresponding grooves of the deep fryer body. The deep fryer will not operate unless correctly assembled.

BEFORE FIRST USE

Remove any promotional materials and packaging materials before use. Wash the lid, removable inner bowl, stainless steel outer body and wire frying basket in hot soapy water, rinse and dry thoroughly. Wipe the element with a soft, damp cloth and dry thoroughly. Reassemble and ensure the bowl is completely free of water before adding any oil.

1. Place the deep fryer on a dry, level surface. Ensure the deep fryer is not too close to the edge of the bench top, and that the power cord or basket handle does not extend over the edge.

Remove the frying basket from the deep fryer and add oil to the bowl. Do not add less than the minimum level mark (2.5 quarts) or exceed the maximum level mark (4 quarts).

IMPORTANT

NEVER exceed the maximum level mark with oil (maximum is 4 quarts). This product must be filled with oil to the exact marked level. The product will be severely damaged if heated without oil in the frying bowl.

1. Replace the lid.
2. Plug in the power cord. Ensure cord is fully extended. The deep fryer will beep once for self checking, the display panel will illuminate with white background light. The deep fryer enters COOK mode.

OPERATING YOUR BREvILLE PRODUCT

1. To change temperature format, press and hold the SCROLL/SELECT knob for three seconds. If the temperature format is set to Celsius, it will change to Fahrenheit after pressing the SCROLL/SELECT knob for three seconds. Change the format one time per command. To change the format again, release the knob, and again press and hold the SCROLL/SELECT knob for three seconds.

NOTE

When the deep fryer is unplugged from the power outlet and them plugged back in, the cooking temperature format display will default to the last selected format, Celsius or Fahrenheit.

STAND By MODE

When the deep fryer remains inactive for 10 minutes, it will enter stand by mode. The white backlight will turn off and STANDBY will display. The fryer will come out of stand by mode by pushing any button or turning the SCROLL/SELECT knob and then is ready to start a cooking operation.

COOKING

with your Breville product

COOK MODE

When the unit is turned on the first selection available is cooking mode.

The display panel options will be

The default cooking mode will be

Selecting a different cooking mode will change the time and temperature settings. As each mode is selected, the times and temperatures will update to show the default time and temperature for each menu item. The time and temperature in every mode can be adjusted.

Turn the knob clockwise to scroll down and counterclockwise to scroll up. Push the SCROLL/SELECT knob to select a mode and to move on to the next setting.

FRESH/FROZEN Setting

For FRIES, FISH, CALAMARI, the next setting will be FRESH or FROZEN. Highlight the desired option. The selected option will display and the unselected option will disappear. The FRESH/FROZEN setting will automatically adjust the time and temperature.

Time Setting

If cooking time is to be adjusted for a selected cooking mode, push the SCROLL/SELECT knob to move to the time setting. Then turn the knob to adjust to the time desired.

Initially the time will be displayed in Minutes and Seconds and will be adjusted in 30 second increments. Once the time reaches 9 minutes 30 seconds, the time will show in minutes only (the display will read :10 MIN at 10 minutes). At this stage time will change in 1 minute increments.

After the cooking mode has been selected, the program will move onto the next setting. To get back to the mode menu, the SCROLL/SELECT knob must be pushed to cycle through the other settings until the program returns to the mode menu.

Temperature Setting

If temperature is to be adjusted for a selected cooking mode, push the SCROLL/SELECT knob to move to the temperature setting. Then turn the knob to increase or decrease the temperature. Temperature can be adjusted in 5 degree increments for both Celsius and Fahrenheit.

START/CANCEL BUTTON

Press the START/CANCEL button to confirm the chosen settings. When START/CANCEL is pushed, the elements will turn on, the display will turn orange, HEATING will display and the actual temperature of the oil will show. Pressing this button again will cancel any operation and turn off the elements. The HEATING display will turn on whenever the elements are turned on.

Ready for Frying

Once the oil has been heated to the set temperature the HEATING display will turn off. Time, Temperature, the selected cooking mode, PRESS TIMER and FRESH or FROZEN will display. Place the basket with food into the oil. Push the TIMER button to start the timer. PRESS TIMER display will disappear.

Completed Frying

When the timer has finished counting down the fryer will beep. PRESS TIMER will display. Push the TIMER button to reset for cooking or START/CANCEL to turn off the elements.

Note on adjusting temperature or time during cooking

The set temperature can be adjusted during the heating process. Press the SCROLL/SELECT knob so that the arrow indicates temperature. Turn the SCROLL/SELECT knob and the display will change from the actual temperature of the oil to the set temperature. Turn the knob to adjust the temperature and then press to confirm the new temperature.

The set time can be adjusted during cooking operation. Press the SCROLL/SELECT knob so the arrow indicates time. Turn the knob to adjust the time. Press the SCROLL/SELECT knob to confirm the new time.

TIMER BUTTON

After the oil is heated, press the TIMER button to start the timer.

Once the timer has finished counting down, the alarm will sound. Push the TIMER button to stop the alarm.

NOTE

When the timer finishes counting down, the elements will not turn off. They will remain on until the START/CANCEL button is pushed.

When the timer is set but not started, PRESS TIMER will display. As soon as the TIMER button is pushed, the PRESS TIMER graphic will disappear.

NOTE

If the TIMER button is pushed without a set time instead of the timer counting down it will count up to show how long the ingredients have been cooking.

NOTE

When the timer is counting up or down and is pushed once, it will pause. It will continue counting if pushed again. To reset, push the TIMER button twice in rapid succession (double click).

COOKING WITH yOUR BREvILLE PRODUCT

Fries - Twice Fried

When FRIES - TWICE FRIED mode is selected and confirmed by pressing the SCROLL/SELECT knob, 1ST FRY/2ND FRY displays.

1. Select 1ST FRY by highlighting and pressing SCROLL/SELECT knob to confirm. 1ST FRY flashes to indicate it is the selected option. Once the selection has been confirmed, the unselected option display turns off. After FRIES - TWICE FRIED and 1ST FRY have been selected, the fryer will automatically set the time and temperature.

NOTE

For FRIES - TWICE FRIED, FRESH is the only available option as frozen fries have been precooked.

1. Start the heating process by pushing the START/CANCEL button. The display will turn orange to indicate heating. FRIES - TWICE FRIED, FRESH, 1ST FRY, HEATING and the actual temperature of the oil will be displayed. The deep fryer will now preheat the oil. Once the deep fryer has reached the correct temperature, the deep fryer will beep once to indicate it is ready to cook. PRESS TIMER will display.

2. Lower the basket of fresh fries into the oil and press the TIMER button. When the TIMER button is pressed, the timer will start to count down, and the cooking process begins.

NOTE

When cooking fries using the Twice Fried method, it is not recommended to cook with the lid on due to the possible build up of excess condensation.

NOTE

The fryer is programmed to heat to the correct overshoot temperature because when the cooler fries are lowered into the oil, the temperature of the oil will fall. The overshoot temperature ensures that the fries cook at the optimal temperature, even after they initially cause the oil temperature to drop.

When the timer finishes counting down, the alarm will sound to signal the end of the cooking cycle. PRESS TIMER, FRIES - TWICE FRIED, 1ST FRY and FRESH, the time and temperature will be displayed.

1. Push the TIMER button to stop the alarm and raise the basket. The deep fryer will automatically begin to reheat. Once the deep fryer has reached the correct temperature, it is ready to proceed.

NOTE

In FRIES - TWICE FRIED mode it is possible to adjust the timer and temperature once the timer has started but it is not possible to switch between 1ST FRY and 2ND FRY.

At this point, the fryer is able to proceed to either the 2ND FRY or to another 1ST FRY of a second batch of fries, depending on the total quantity to be fried. FRIES - TWICE FRIED, FRESH, 1ST FRY, PRESS TIMER, the time and cooking temperature display.

NOTE

If a second batch of fries is to be cooked, we recommend to 1ST FRY both batches and then proceed to the 2ND FRY for both batches. This process means less heating and cooling of oil, providing better results and is more time efficient.

Proceeding to 2ND FRy

1. Empty the contents of the basket onto a plate lined with paper towel to cool slightly.

2. Push the SCROLL/SELECT knob. 1ST FRY starts to flash and 2ND FRY is displayed. Turn the SCROLL/SELECT knob to highlight 2ND FRY. 2ND FRY starts to flash to show it has been highlighted. Press the SCROLL/SELECT knob to confirm. 1ST FRY will now disappear. The deep fryer will move to the heating stage until the correct temperature is reached. FRIES - TWICE FRIED, FRESH, 2ND FRY, HEATING and the actual temperature of the oil will show. When the oil has reached the correct temperature, PRESS TIMER will display.

3. Fill the basket with the 1st fried batch. Lower the basket into the deep fryer and press the TIMER button. PRESS TIMER will disappear. The timer will begin to count down. When the timer finishes counting down, the alarm will sound to signal the end of the cooking cycle. PRESS TIMER displays.

4. Press the TIMER button and raise the basket. Allow to drain and cool, then turn out into a lined bowl.

Repeating 1ST FRy with new batch of fresh fries

1. Empty the contents of the basket onto a plate lined with paper towel to cool.
2. Follow the instructions for 1ST FRY above.

Custom Mode

The CUSTOM cooking mode has a default setting of 5:00 minutes and 320°F. This can be changed by turning the SCROLL/SELECT knob to CUSTOM and then changing either the time or temperature or both. If the default settings in custom mode are changed, the deep fryer will remember the last settings that have been selected, even after being unplugged.

NOTE

If using the lid during and immediately after cooking, steam may rise through the filter vent openings in the lid. This is normal, however avoid touching this area during cooking to prevent steam burns as the steam generated is at a high temperature.

As the basket gets very hot, only use the handle to hold or carry the basket for serving. Ensure the basket handle is locked into position.

Solid oil products, such as butter, margarine or animal fats of any kind should not be used in the deep fryer as they may overheat and cause a fire hazard.

Water and oil do not mix – never add any water or other liquid to hot oil. Even small amounts of water will cause the oil to splatter.

The deep fryer will generate a lot of heat and steam during and after the cooking process. To prevent the risk of burns, do not touch or block the steam ventilation area on the lid.

Extreme caution must be used when the deep fryer is filled with hot oil or other liquid. Do not move the deep fryer during cooking and allow it to cool before removing oil.

COOKING TECHNIQUES & TIPS

COOKING TECHNIQUES & TIPS

Foods should be crisp when deep fried. If results are soggy, the oil isn't hot enough. This can be attributed to one or more of the following:

• Not enough preheating time
• Temperature too low
• Too much food in the basket (do not fill more than two thirds full)
- Do not use solid frying oil, only use liquid oils

Use good quality liquid oil. For best results, use the below recommended oils

NOTE

If cooking large quantities of food (approx 1.25–1.75lbs), it is not recommended to cook with the lid on due to the possible build up of excess condensation.

The most suitable oils for deep frying include:

All oils have different smoke points. Smoke points are the point at which the fat begins to break down into visible gaseous products.

• The smoke point of different fats is determined by the free fatty acid content of the fat. Generally, the lower the free fatty acid content the more stable the fat and the higher the smoke point.
• Free fatty acid levels are generally lower in refined vegetable oils with a smoke point of around 445°F. Where as animal fats are around 375°F.
• The smoke point of a deep-frying fat is lowered every time it is used. Food particles are always left behind after cooking. This will also lower the smoke point of the fat.
• Suitable oils for deep frying include: Peanut oil, Vegetable oil, Canola oil, Safflower oil and Rice Bran oil. Olive oil is not recommended for deep frying due to its low smoke-point temperature. These oils are described below:

PEANUT OIL

Peanut oil is obtained from the kernels of the ground nut or peanut. It has a delicate flavor, nutty odor and has a high smoke point. Peanut oil is high in mono-unsaturated oil and vitamin E.

vEGETABLE OIL

A general term that refers to a blend of oils extracted from various seeds and fruits. Vegetable oil has a very mild flavor and aroma. It is low in cholesterol and saturated fats.

CANOLA OIL

Made from seeds of the canola plant. It is relatively low in saturated fats, contains Omega 3 fatty acids and has a bland, neutral flavor.

SUNFLOWER OIL

The oil is extracted from the seeds of the sunflower plant. It is pale yellow in color with virtually no flavor. Sunflower oil is high in polyunsaturated fats and low in saturated fats.

SAFFLOWER OIL

Safflower oil is derived from the seeds of the safflower. It is strong in flavor, rich in color and has a high smoke point. Safflower oil is high in polyunsaturated fats and vitamin E.

NOTE

Do not overfill the basket. Large quantities of food may cause the Oil to bubble and overflow. Small batches of food cook much better and make operation of the Deep Fryer safer.

Method for the perfect fries

1. Select any of the following oils: peanut oil, safflower, sunflower oil, vegetable oil.
2. Use a starchy unwashed potato such as a Russet potato.
3. Wash and peel potatoes.
4. Cut into 14 inch thick fries and place into a large bowl. Cover with cold water and juice of a lemon to prevent potatoes from browning.
5. When ready to use, drain and dry thoroughly with paper towel.
6. Fill deepfryer with 4 quarts of oil.
7. Set deepfryer to FRIES - TWICE FRIED/FRESH setting.
8. Select 1ST FRY and press the START/CANCEL button to PREHEAT the oil.
9. Cook 1lb batches of fries at a time.
10. Place fries into basket and lower into hot oil. Press TIMER button. Cook until the alarm sound signals end of cooking cycle.
11. Remove fries from oil and drain on a tray lined with paper towel; refrigerate until cooled.
12. Continue this method until all the potatoes have been through the 1ST FRY.
13. Alternatively, to continue cooking fries directly onto 2ND FRY, leave blanched fries in basket and drain on basket hook.

14. Select FRIES - TWICE FRIED/ FRESH setting and choose 2ND FRY. Press START/CANCEL button to PREHEAT the oil and continue as below.

15. Place fries into basket and lower into hot oil. Press TIMER button. Cook until the alarm sound signals end of cooking cycle.

16. Remove fries from basket and drain onto a tray lined with paper towel.
17. Season with sea salt and serve immediately.

NOTE

Twice fried fries temperatures are based on 1lb load of fresh hand cut potato fries.

Types of potatoes that make the most succulent fries include the following:

Kennebec, Russet, Sweet and Purple.

When should I change the oil? What should I look for?

It is recommended to change the oil every week if deep fryer is used every day.

If using once or twice a week, the oil can be changed every three weeks.

There are distinct indicators that will show you when your oil is no longer deep frying effectively. These include:

• The surface of the oil will begin to foam once heated.
• Smoke will appear on the surface of the oil before the recommended deep frying temperatures are reached.
• Oils can develop an 'off' smell. This indicates that the oil has become rancid.
• The oil's odor is that of the foods you have cooked eg. seafood.
• The oil will change in viscosity, that is, it will pour slowly and become thick with a syrupy appearance.

Storage and preparation of used oil

Re-using your oil is best achieved if proper methods are used after and during cooking.

1. Never season or salt food before or during cooking as it will burn and discolor the oil. This in turn shortens the lifespan of your oil.
2. Cool oil completely before pouring through a coffee filter or cloth to remove food solids and debris.
3. Store in a sealed container either in the refrigerator or in a cool dark cupboard.
4. Repeat the filtering and cleaning process after each use.
5. Properly dispose of old used oil according to council requirements.

COOKING GUIDE

FOOD TEMPERATURE APPROX.		COOKING TIME
Mushrooms 320°F 3-4 mins
Chicken pieces (breaded) 350°F 12-15 mins
Chicken Strips 355°F 3-4 mins
Shrimp (raw, breaded) 350°F 3-4 mins
Fish cakes or pieces 375°F 4-6 mins
Onion rings	375°F 2-4 mins
Potato wedges	350°F 7-10 mins
Spring rolls, small	355°F 4-6 mins
Fruit fritters	355°F 4-5 mins

PRESET WEIGHTS/TEMPERATURES/TIME CHART

	QUANTITY TEMPERATURE TIME
FROZEN FOOD
Frozen fries 1lb fries 350°F 6 min
Frozen battered/breaded fish fillets	3-4 pieces (approx 10oz total weight)	320°F 6 min
Frozen crumbed calamari/salt and pepper squid	8oz batches 355°F 2 min
FRESH FOOD
Fresh breaded fish 6 fillets	(8oz total batch weight)	320°F 3.5 min
Fresh battered fish fillets 2-3 x 3.5oz each fillets 385°F 4 min
Fresh chicken wings 6 355°F 7 min
Home made donuts	2-3 x 3.5in donuts	375°F	4 min
Fresh breaded calamari/salt and pepper squid	8oz batch	355°F 1 min
Hand cut fries	1lb; 1⁄4in-1⁄2in thick hand cut fries	1st Fry: Preheat 265°F2nd Fry: Preheat 355°F	4 min3 min
Hand cut fries	1.5lb; 1⁄4in-1⁄2in thick hand cut fries	1st Fry: Preheat 265°F2nd Fry: Preheat 355°	5 min4 min
Hand cut fries: Single fry	1/2 lb; 1⁄4in thick hand cut fries	355°F 5 min
Hand cut fries: Single fry	1lb; 1⁄4in thick hand cut fries	355°F 7 min

NOTE

These times and temperatures are specific for the weights.

Variations in thickness and variety of fish, potatoes and chicken will vary the cooking times.

Cooking temperatures and times were determined using fresh peanut oil.

Only 4-5 uses.

CARE & CLEANING

for your Breville product

ERROR MESSAGE

When the deep fryer needs to be reset a RESET message will flash on the display. To reset, allow the deep fryer to cool completely, and then press the two red reset buttons located above the cord storage area at the back of the control panel.

If the Temperature Control detects oil temperature to be less than -4^ F it will display the message ER1.

If the Temperature Control detects the oil temperature to exceed 410^ F the display will show the message ER2. Reset the unit as per above.

AUTO CUTOUT SAFETY FEATURE

Always add the required amount of oil BEFORE inserting the power plug into the power outlet. An Auto Cut-Out safety switch will be activated if the deep fryer is turned on without oil in the bowl. The fryer will then need to be reset as above.

CLEANING

• Before cleaning, always ensure the deep fryer is turned off and disconnected from the power outlet.
• Ensure the deep fryer and oil are completely cool. Oil will retain its temperature for a long time after use. Do not attempt to move or carry the deep fryer, element or control panel while they are hot.
• Wash the frying basket in hot, soapy water. Rinse and dry thoroughly.
• Remove the control panel/element of the deep fryer by lifting upwards. Place the element onto kitchen paper to absorb excess oil. Wipe element with a soft, damp cloth and dry thoroughly.
• Grasp each side of the removable frying bowl and lift upwards.
  • Empty the cooled oil from the frying bowl. Oil can be reused several times, depending on the type of food cooked. Filter the oil through a fine sieve.

NOTE

Oil should be filtered after each use and stored in a clean, airtight container in a cool area. Good quality oil can be used several times. Do not store the oil in the deep fryer. Discard used oil in a sealed container with household waste. Do not pour down a sink or drain.

• Wash the lid, removable inner frying bowl, stainless steel outer body and wire frying basket in hot soapy water, rinse and dry thoroughly The removable inner bowl allows for easy cleaning. Wipe the bowl with paper towel, then a damp cloth and a little mild detergent. Finish off with a clean damp cloth followed by a clean dry cloth.
• The removable inner frying bowl, frying basket and stainless steel outer body are dishwasher safe.

NOTE

Do not use any abrasive cleaners, such as steel wool to clean the surface of your deep fryer as they will scratch the surface.

• Wipe over the control panel with a soft, damp cloth and a little mild detergent. Finish off with a clean damp cloth and dry thoroughly with a clean dry cloth.
• Reassemble the deep fryer for storage. Do not place anything on top of the deep fryer during storage.

IMPORTANT

Never immerse the deep fryer control panel, element or cord in water or any other liquid. Always unplug cord before attempting to move the appliance and before cleaning.

RECIPES

RECIPES

BUFFALO WINGS

Serves 8-10

INGREDIENTS

4.5lbs chicken wings, wing tips removed

1 teaspoon salt

2 teaspoons paprika

^1/_2 teaspoon cayenne pepper

Hot sauce

1 stick + 1 tablespoon butter butter

^3/_4 cup buffalo hot sauce

2 teaspoons Tobasco sauce

1 tablespoon white vinegar

1 tablespoon Worcestershire sauce

^1/_4 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon salt

Blue cheese sauce

1 / 4 cup sour cream

14 cup mayonnaise

3oz blue cheese, coarsely chopped

1 small garlic clove, minced

Squeeze lemon juice

METHOD

1. To make the blue cheese sauce, combine ingredients into a blender or food processor and process until smooth. Spoon into a small serving bowl.

2. Cut each wing in half and place into a large bowl.

3. Combine salt, paprika and cayenne pepper and mix well through the wings; toss to coat lightly. Cover with cling film and refrigerate for 30 minutes.

4. Fill the deep fryer with 4 quarts of oil. Heat oil in the deep fryer to 355°F. Place 6-8 wings into the basket, lower and cook 6-7 minutes or until cooked through and golden. Place onto a wire rack over a lined tray to drain. Repeat with remaining chicken, making sure to reheat the oil between batches.

5. To make the hot sauce, melt butter in a saucepan and add remaining ingredients. Stir and bring to the boil. Remove and set aside.

6. Place hot wings into a bowl and drizzle over the sauce; toss to coat.

Serve immediately with celery sticks and blue cheese sauce.

HONEY SESAME CHICKEN

Serves 4-6

INGREDIENTS

1.75lb chicken breast fillet

1 12 cups ice water

1 egg

^1/_4 teaspoon salt

1 cup self rising flour

^2/_3 cup corn starch, plus extra for dusting

3.5oz packet Vermicelli noodles

2 green onion, sliced for garnish

Honey sauce

1 cup honey

13 cup Shaoxing wine

2 tablespoons sesame seeds

2 green onions, finely sliced

METHOD

1. Fill deep fryer with 4 quarts of oil. Preheat to 355^ F.
2. Slice chicken into 14 inch thin strips, cutting across the grain.
3. Combine water, egg and salt and whisk together in a jug. Sift flours into a bowl and slowly whisk in egg and water mixture to form a smooth batter.
4. Working with small batches of chicken at a time, dust chicken in corn starch lightly and then dip into prepared batter.
5. Preheat oven 300^ F.

6. With basket in lowered position, use tongs to lower chicken pieces individually into the hot oil. You should only do about 8-10 strips at a time. Cook approximately 2-3 minutes or until a golden color and batter is crisp. Drain on paper towel lined tray and place in the oven to keep warm. Repeat with remaining chicken and batter, making sure to reheat the oil between each batch.

7. Warm honey and Shaoxing wine together in a small saucepan and simmer until thick and syrupy. Tip chicken into a large bowl and pour over hot syrup. Sprinkle with sesame seeds and toss to coat evenly.

8. Place vermicelli noodles into hot oil and cook 20 seconds or until it puffs up. Remove and place onto serving platter. Top with honey sesame chicken and garnish with slice green onions.

Serve immediately.

HOME MADE CHICKEN NUGGETS

Makes approx 25

INGREDIENTS

1.25lbs chicken breast fillet, diced

1 teaspoon salt
1 teaspoon ground white pepper
2 teaspoons dried parsley flakes
2 teaspoons garlic salt
2 eggs, beaten
1 cup plain flour

METHOD

1. Fill the deep fryer with 4 quarts of oil. Preheat to 350^ F
2. Place chicken into a food processor and process until it breaks down and forms a sticky paste. Transfer to a large bowl and add salt, pepper, parsley and onion garlic salt; mix well.
3. Roll tablespoon measures of chicken mixture into nugget shape and coat lightly in the flour.
4. Dip into beaten egg and coat again in the flour.
5. Cook in batches of 6, shaking basket regularly. Drain on paper towel and place into the oven to keep warm.
6. Repeat with remaining chicken, making sure to reheat the oil between each batch.

Serve hot with your favourite sauce.

BUTTERMILK FRIED CHICKEN

Serves 6-8

INGREDIENTS

3 cups butter milk

1 teaspoon each of salt, ground black pepper & white pepper

2 tablespoons paprika

2 tablespoons dried parsley flakes

5lb chicken pieces

Coating

3 cups plain flour

2 tablespoons garlic salt

1 tablespoon cayenne pepper

1 teaspoon white pepper

METHOD

1. Combine butter milk with seasonings and dried spices and mix well. Add chicken and toss to coat in mixture. Cover and refrigerate for 2 hours or overnight.

2. Fill the deep fryer with 4 quarts of oil. Preheat oil to 350^ F.

3. Line a baking tray with paper towel and place a metal wire rack over the top.

4. Preheat oven 350^ F.

5. Coat 3-4 marinated chicken pieces with flour mix and place into basket. Cook in deep fryer for 10-12 minutes or until chicken is cooked through and coating is golden and crisp. Drain on wire rack and place in oven to keep warm. Repeat with remaining chicken and flour mix, making sure to reheat the oil between batches.

Serve warm with coleslaw.

NOTE

For more even cooking, fry similar sized chicken pieces in batches. Drumsticks will take longer to cook through to the bone. Cook larger pieces first and keep warm in the oven while cooking the rest.

POTATO SCALLOPS

Makes 6-8 as a side

INGREDIENTS

1.5lbs starchy peeled

2 cups self rising flour, plus extra for coating

Pinch baking soda

1 teaspoon salt

12 teaspoon ground white pepper

2 cups water

Sea salt and malt vinegar to serve

METHOD

1. Fill the deep fryer with 4 quarts of oil and preheat to 355^ F.

2. Slice potatoes into 3mm thick slices and place into a bowl of water with juice of a lemon to prevent them from browning.

3. Sift flour, baking, salt and pepper into a large mixing bowl and pour in 1^3/_4 cups of the water. Mix to form a smooth batter the consistency of thick cream. Add remaining water if batter becomes too thick. Set aside.

4. Drain potatoes and pat dry with paper towel. Dust in extra flour, shaking off excess.

5. Preheat oven to 350^ F.

6. With basket in lowered position, dip 4-5 floured slices into the batter. Using tongs, carefully lower slices into hot oil one at a time to prevent them from sticking. Cook 2-3 minutes, turning over half way or until batter has set and is golden brown. Remove and drain on paper towel. Place in oven to keep warm. Repeat with remaining potatoes and batter, allowing the oil to reheat between each batch.

Serve hot sprinkled with sea salt and malt vinegar.

BEER BATTERED FISH

Serves 4-6

INGREDIENTS

2lbs flat head fillets (or substitute with whiting or blue eye cod), skin removed

1^1/4 cup self rising flour

^1/_4 cup corn starch, plus extra for dusting

Pinch salt

1 egg, beaten

12oz cold beer of your choice

Sea salt to taste

METHOD

1. Fill deep fryer with 4 quarts of oil. Set deep fryer to FISH/FRESH setting.
2. Pat fillets dry with paper towel and place onto a clean dry plate.
3. Combine flours in a large bowl and mix well. Dust fillets lightly in corn starch, making sure to shake off any excess flour; return to plate.
4. Make a well in the center of the flours and add beaten egg and beer. Slowly stir mixture from the center out, making sure that the flour is incorporated slowly.
5. The batter should be the consistency of thick cream. If it is too thick, add a little more beer or soda water. Cover and stand for 15 minutes.
6. Preheat oven 350^ F and line a baking tray with paper towel.
7. Dip 2-3 fillets at a time into the batter and carefully lower into the hot oil. Cook 2 minutes; turn over and cook a further 2 minutes or until batter is golden and crisp. Remove and drain on a wire rack sitting on a tray lined with paper towel.
8. Transfer to prepare tray and place in oven to keep warm. Repeat with remaining fish and batter, making sure to reheat the oil between each batch.

Season with salt and serve hot with tartare sauce and lemon wedges.

CRISPy CRUMBED CALAMARI

Serves 4

INGREDIENTS

1.75lb fresh cleaned large squid tubes

1 cup plain flour

Pinch sea salt

3 eggs, beaten

2 tablespoons milk

2 cups panko crumbs

2 cups fresh breadcrumbs (made from 14 thick white sliced bread)

METHOD

1. Fill deep fryer with 4 quarts of oil. Set deep fryer to CALAMARI/FRESH setting.
2. Slice tubes into 3/8 inch thick rings and set aside.
3. Combine flour and salt and place into a shallow dish. Toss 5 or 6 squid rings into flour and shake off excess.
4. Whisk beaten eggs and milk together and dip squid into egg mixture.
5. Combine crumbs in a shallow tray and toss squid into breadcrumb mixture. Set aside and repeat with remaining squid rings.
6. Arrange a small batch (approx 12 lb) crumb squid rings into wire basket and LOWER BASKET. Press timer and cook 2 minutes.
7. Shake basket halfway through cooking.
8. Drain on paper towel.
9. Repeat with remaining squid rings, making sure to reheat oil between batches.

SPICy SALT AND PEPPER SQUID

Serves 4-6

INGREDIENTS

15 small dried chillies, coarsely chopped

^1/_3 cup sea salt

3 tablespoons Sichuaun peppercorns

2 tablespoon white peppercorns

3 cups rice flour (substitute with plain or cornflour)

3lbs medium whole squid, cleaned and peeled

3 egg whites

Finely sliced red chilli, lime wedges and cilantro to serve

METHOD

1. Place chillies, sea salt, Sichuaun and white peppercorns into a large frying pan and heat over medium heat for 5 minutes or until spices are fragrant and crackling. Remove and cool completely.
2. Grind cooled spices in a spice grinder or pestle and mortar until finely ground. Place flour and spices into a large snap lock bag, mix well and set aside.
3. Clean squid by removing innards and cutting off legs. Peel off skin and flap and cut open tube to expose inside flesh. Wash well and dry with paper towel.
4. Score inside of tube closely in a criss-cross pattern and cut into strips or squares.
5. Fill deep fryer with 4 quarts of oil. Set deep fryer to CALAMARI/FRESH setting
6. Dip a small batch of squid into egg whites and toss through flour mix.
7. Shake off excess flour and place into base of wire basket. Lower basket and PRESS start timer.
8. Drain on paper towel and repeat with remaining squid, eggs and flour.

Serve hot with sliced red chilli, lime wedges and fresh cilantro sprigs.

THAI FISH CAKES

Serves 6–8 as part of an appetiser

INGREDIENTS

1.25lbs white fish fillets, such as barramundi, snapper and red fish fillets

2 tablespoons Thai red curry paste

1 tablespoon fish sauce

2 teaspoons white sugar

1 egg white

2 kaffir lime leaves, finely shredded

^1/_4 lb green beans, finely sliced

Dipping sauce

^1/_2 cup sugar

^1/_3 cup white vinegar

1 tablespoon fish sauce

^1/2 Lebanese cucumber, seeded and finely diced

1 long red chilli, finely chopped

METHOD

1. To make the dipping sauce; combine sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved. Stir in fish sauce and cool completely. Just before serving, stir through cucumber and chilli.

2. Dice fish into large cubes and place into the bowl of a food processor along with curry paste, fish sauce, white sugar and egg white. Using the pulse button, process ingredients until mixture is smooth.

3. Tip mixture into a bowl and mix through finely shredded kaffir lime leaves and sliced green beans.

4. Wet hands with cold water and form fish cake mixture into flat round shapes 3-4cm wide and place onto a lined baking tray.

5. Fill deep fryer with 4 quarts of oil. Preheat to 355°F. Place 6-8 fishcakes into the hot oil and cook 2-3 minutes or until golden brown. Remove and drain on paper towel. Repeat with remaining fish cakes, making sure to reheat the oil between batches.

Serve with dipping sauce and lime wedges.

STUFFED ZUCCHINI FLOWERS WITH FETA AND BASIL

Serves 4 as an entrée

INGREDIENTS

1 cup flour

Pinch salt

1 cup water

2 teaspoons olive oil

1 egg, separated

16 zucchini flowers

5oz marinated goat's cheese feta

1 tablespoon finely chopped basil

Salt and freshly ground black pepper

METHOD

1. Mix flour and salt together and whisk in water, oil and egg yolk. Set aside to rest for 30 minutes.
2. Fill deep fryer with 4 quarts of oil and preheat to 350^ F.
3. Gently wash zucchini flowers and pat dry with paper towel. Open each flower, remove stamen from inside and discard.
4. Mash goat's feta and basil together and season with freshly ground black pepper. Spoon a teaspoonful into each flower and press petals together to enclose.
5. Whisk egg white to soft peaks and fold through batter. Coating one at a time, dip each zucchini flower into the batter and lower into the hot oil. Cook in batches of 4 for 3-4 minutes or until crisp and golden. Drain on paper towel and season with salt. Repeat with remaining batter and zucchini, making sure to reheat the oil between batches.

Serve immediately.

LITTLE CHOCOLATE FILLED DONUTS

Makes 24

INGREDIENTS

2 teaspoons dry yeast

^1/_2 cup warm milk

2 tablespoons caster sugar

3 tablespoons, melted

2^1/3 cups plain flour, plus extra for kneading

2 eggs, beaten

2oz dark chocolate bits

Chocolate icing

1 stick + 1 tablespoon

2 tablespoons cocoa powder

1 cup icing sugar

^1/_4 cup milk

METHOD

1. Combine the yeast, milk and half the sugar into a large bowl. Set aside for 5 minutes or until bubble appear on the surface.
2. Add butter, flour, eggs and remaining sugar. Using a butter knife, cut mixture until a soft sticky dough forms.
3. Turn out onto a lightly floured surface and knead for 3 minutes or until smooth. Place into an oiled bowl, cover and stand in a warm place for 30 minutes or until doubled in size. Punch risen dough and tip back onto a floured surface, knead again for 2-3 minutes so that the dough is smooth and very elastic. Roll tablespoons of dough into balls and place onto a baking tray lined with baking paper. Push 2 chocolate bits into the center of each ball and roll to fully enclose; set aside for 30 minutes to rise.

4. Fill deep fryer with 4 quarts of oil. Set deep fryer to DONUT/FRESH setting.

5. Place basket into lowered position and carefully drop 4 or 5 balls into oil; cook, turning over half way. Remove basket and turn out donuts onto paper towel. Repeat with remaining balls, making sure to reheat oil between batches. Cool donuts completely.

6. To make the icing, melt butter in a saucepan over low heat and stir in cocoa. Bring to the boil for 30 seconds and remove. Stir in icing sugar and milk and beat until smooth and glossy. Dip one side of donuts into icing and cool on a wire rack until set.

CINNAMON SUGARED POTATO DONUTS

Makes 14

INGREDIENTS

1 tablespoon dried yeast

1 cup warm milk

^1/4 cup caster sugar, plus extra ^1/2 teaspoon

12 cup cool mashed potato

2 cups plain flour

Pinch salt

2 tablespoons vegetable oil

^1/_2 cup caster sugar

1 tablespoon ground cinnamon

METHOD

1. Combine yeast, milk and 12 teaspoon of sugar into a large bowl. Set aside for 5 minutes or until bubbles appear on the surface.

2. Place remaining sugar, mashed potato, flour and oil into a large mixing bowl and pour in yeast mixture.

3. Using a butter knife, cut mixture until it forms a sticky dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Place into an oiled bowl, cover and stand in a warm place for 30 minutes or until doubled in size.

4. Punch risen dough and tip back onto a floured surface, knead again for 5 minutes so that the dough is smooth and very elastic.

5. Roll out dough to approximately 12 inch thick. Use a 3 inch round cutter to cut out circles. Use a 1 inch round cutter to cut holes from the center of the rounds to make rings. Place rings onto a baking tray lined with non-stick paper. Knead remaining dough and repeat with cutters until dough has been used up. Set aside for 10–15 minutes or until risen.

6. Fill deep fryer with 4 quarts of oil. Set deep fryer to DONUTS/FRESH setting.

7. Place basket into lowered position and carefully drop 3 rings into oil, cook turning over half way, or until golden. Remove basket and turn out onto paper towel. Repeat with remaining rings, making sure to reheat oil between batches.

Dust warm donuts with combined sugar and cinnamon and serve hot or cold.

COCONUT BANANA FRITTERS WITH LIME & HONEY SYRUP

Serves 6

INGREDIENTS

1 cup rice flour, plus extra for dusting
^1/4 cup caster sugar
^1/4 cup shredded coconut
2 tablespoons sesame seeds
8oz coconut milk
^1/_2 cup water
4 large bananas

Syrup

12 cup water

^1/_2 cup sugar

2 tablespoons honey

1 star anise

Grated rind and juice of 1 lime

METHOD

1. To make the syrup, place water, sugar, honey, star anise and lime rind into a saucepan. Bring to the boil over medium high heat, stirring occasionally. Reduce to a simmer and cook until reduced by half and thick and syrupy. Remove and stir in lime juice; cool completely.
2. Combine rice flour, sugar, coconut and sesame seeds in a large bowl.
3. Stir in coconut milk and water to form a smooth batter the consistency of thick cream.
4. Fill deep fryer with 4 quarts of oil. Preheat to 350^ F.
5. Peel and halve bananas lengthways. Dust with extra rice flour, shaking off excess.
6. Coating one at a time, dip banana halves into batter and gently lower the 2 halves into the hot oil. Cook 2-3 minutes or until golden. Remove and drain on paper towel. Repeat with remaining banana and batter, making sure to reheat the oil between batches.

Serve hot bananas drizzled over with syrup and a scoop of ice cream.

HOME MADE APPLE TURNOVERS

Makes 8

INGREDIENTS

1lb green apples (about 4)

1 cinnamon stick

2 tablespoons brown sugar

Pinch ground nutmeg

1 tablespoon butter

2 sheets frozen butter puff pastry, thawed

Cinnamon sugar to serve

METHOD

1. Place apples into a saucepan with cinnamon stick and add enough water to come half way up. Cook over medium heat, stirring occasionally, for 8-10 minutes or until softened and all the water has evaporated.
2. Stir in sugar, nutmeg and butter and continue cooking until thickened and completely soft and broken down. Transfer to a bowl and chill in the refrigerator until cold.
3. Cut each sheet of pastry into 4 squares and fill one half of each square with a large heaped tablespoon of apple mixture. Brush edges with water and fold over pastry to form a rectangle.
4. Using a fork, press around the edges to seal.
5. Fill deep fryer with 4 quarts of oil. Preheat to 375^ F and deep fry two apple turnovers at a time for 212 minutes, turning over half way.
6. Drain on paper towel and sprinkle with cinnamon sugar. Repeat with remaining apple turnovers, making sure to reheat the oil between batches.

Serve hot with vanilla ice cream.

NOTES

FÉLICITATIONS

CALMARS ÉPICÉS SEL & POIvRE

4-6 portions

INGRÉDIENTS

FLEURS DE ZUCCHINI FARCIES AU FETA & BASILIC

BEIGNETS FARCIS AU CHOCOLAT

24 portions

INGRÉDIENTS