Instructions BFS600
Contents Page Breville recommends safety first 4 Know your Breville Avance® HealthSmart® Steamer 6 Operating your Breville Avance® HealthSmart® Steamer 7 Care and Cleaning 12 Steaming guide 13 Recipes R1
Congratulations on the purchase of your new Breville Avance® HealthSmart® Steamer
Breville recommends safety first We at Breville 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 FOR YOUR BREVILLE HEALTH SMART FOOD STEAMER • Carefully read all instructions before operating the appliance and retain for future reference.
Breville recommends safety first continued Important safeguards for all electrical appliances • Fully unwind the cord before use. • Do not let the cord hang over the edge of a table or counter, touch hot surfaces or become knotted • To protect against electric shock, do not immerse the power cord, power plug or food steamer base in water or any other liquid.
Know your Breville Avance® HealthSmart® Steamer Steamer Lid 3 stackable steamer baskets with removable bases for cooking versatility – = Rice/sauce cooking bowl Capacity 1½ cups uncooked white rice, 4½ cups cooked white rice. = Egg holders Removable drip tray with side handles Integrated into the base of steam baskets. Easy to collect juices and fats during steaming.
Operating your Breville Avance® HealthSmart® Steamer Before first use Remove any packaging material and promotional labels from the food steamer. 2 Wash the lid, steamer baskets, rice/sauce cooking bowl, drip tray, steam diffuser and filter plug in warm soapy water, rinse and dry thoroughly, also wipe the inside of the water reservoir, before using the food steamer for the first time. Do not immerse the power cord or steamer base in water or any other liquid.
Operating your Breville Avance® HealthSmart® Steamer continued Three layer cooking: • Insert steamer basket (–) into position on top of the drip tray • Place the food into steamer basket (–) • Insert steamer basket (=) into position on top of steamer basket (–) • Place second layer of food into steamer basket (=) • Insert steamer basket ( ) into position on top of steamer basket (=) • Place third layer of food steamer basket ( ) • Cover with lid Always use the drip tray when steaming.
Operating your Breville Avance® HealthSmart® Steamer continued Instant Steam Step 3 The instant steam function enables steam to be produced within 30 seconds. Switch off at the power outlet and unplug the power cord from the power outlet. Allow the Avance® HealthSmart® Steamer to cool before dismantling and cleaning. Step 1 Press the POWER button at any time to stop the STEAMER, KEEP WARM or PRESET TIMER functions.
Operating your Breville Avance® HealthSmart® Steamer continued Steamer Baskets The Avance® HealthSmart® Steamer comes with three steamer baskets that can be stacked on top of each other (See Figure 1), or used with two baskets or with just one basket. (See Figure 2). Fig.1 When using the three steamer baskets at the same time, the smaller basket has symbols (–) marked on handles and must be placed on the bottom.
Operating your Breville Avance® HealthSmart® Steamer continued TIPS FOR USING YOUR AVANCE® HEALTHSMART® STEAMER For good results, follow these suggestions: • Cooking times provided in this instruction book are a guide only. Specific foods may require varied steaming times depending on size, quality and temperature of food. • Avoid unnecessary removal of the lid and steamer baskets during cooking, as steam surrounding the food will escape. • Food should be evenly spread in all three steamer baskets.
Care and Cleaning Cleaning Step 1 Always switch the power off at the power outlet and unplug the power cord of the food steamer and allow the steamer base and drip tray to cool down before disassembling and cleaning. Do not immerse steamer base, power cord or power plug in water or any other liquid as this may cause electrocution. To prevent damage to the appliance do not use alkaline cleaning agents when cleaning, use a soft cloth and a mild detergent.
Steaming Guides Steaming Guides All recipes assume that the proceeding assembly instructions have been followed. VEGETABLES Follow these suggestions for steaming vegetables: 1. Wash the vegetables thoroughly. Cut off stems, trim, chop and peel if required. . Smaller, even-sized pieces of vegetables will steam faster than larger pieces.
Steaming Guides continued Potatoes, peeled, quartered 1kg 20-25 minutes Potatoes, whole chats 1kg 30-35 minutes Pumpkin, peeled chunks 500g 22-25 minutes Snow Peas 250g 4-5 minutes Spinach, English 250g 5-6 minutes Spinach (Silver beet) 250g 7-8 minutes Squash, whole baby 500g 10-12 minutes Sweet Potatoes,1.
Steaming Guides continued RICE, GRAINS AND CEREALS To cook grains and cereals in the Avance® HealthSmart® Steamer, follow these simple suggestions: 1. Place measured grains or cereal plus waster, as shown in the chart below, into the rice/sauce cooking bowl. . Place the rice/sauce cooking bowl into a steamer basket. 3. Cover with lid and set the steamer to the required steaming time. 4. For softer grains or cereals slightly increase water quantity and cook a little longer.
Steaming Guides continued Octopus, baby 500g 10 minutes Oysters on shell 6 5 minutes Prawns, shelled 300g 5 minutes Scallops on shell 6 4-5 minutes Vongole, pippies 500g 5-6 minutes MEAT & POULTRY Follow these suggestions for cooking meat and poultry: 1. Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry. . Frozen meat and poultry should be completely thawed before steaming. 3. Always clean and prepare fresh meat and poultry before steaming.
Steaming Guides continued When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level during operation. Allow the water to reach the MIN level then add water to align with the TOP-UP level on the water window. Do not refill past the TOP-UP line when the food steamer is in operation.
Steaming Guides EGGS The following are some handy guidelines when cooking eggs. The steamer is ideal for poaching, scrambling and cooking eggs in the shell. For cooking eggs in the shell: 1. Eggs must be pierced with a clean pin or fine skewer through the top or base of the egg shell before cooking. . Place eggs into egg indents in steamer baskets, pierced side up. 3. Cover with lid. 4. Set the timer to preferred cooking time. For poached eggs: 1.
Recipes Recipes NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
Recipes Bok choy with chilli and ginger sauce Spring vegetables with lemon dressing Serves 2 to 4 Serves 4 to 6 1 bunch bok choy or Chinese broccoli 3 carrots, peeled and thinly sliced 250g cauliflower florets 2 cobs corn, husks removed 250g broccoli florets 1 bunch asparagus, trimmed 100g snow peas, topped and tailed Sauce: 1 tablespoon peanut oil 3 cloves garlic, peeled and finely chopped 2 teaspoons finely chopped fresh ginger 1 small red chilli, finely chopped 2 tablespoons Chinese cooking wine (S
Recipes continued Potato salad with creamy pesto dressing Potato salad with mint and dill dressing Serves 4 to 6 Serves 4 to 6 1kg Desiree potatoes, peeled, halved and cut into 1cm slices 2 tablespoons white wine vinegar 250g small button mushrooms 50g pine nuts, toasted 150g pancetta, chopped and fried 1 kg Desiree potatoes, peeled, halved and cut into 1cm slices 2 tablespoons white wine vinegar 2 cobs corn, husks removed 1 cup thinly sliced green shallots Creamy Pesto Dressing: 1 cup sour cream 1 ⁄3
Recipes continued Rice and spinach salad Serves 6 1 cup brown rice ½ cup wild rice 2½ cups/625ml water 1 small red onion, peeled and finely chopped 125g roasted red capsicum, diced ¼ cup currants ½ cup chopped continental parsley 40g baby spinach leaves, washed and dried 50g toasted pine nuts 125g feta cheese, crumbled, for serving When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences.
Recipes continued Moroccan style chicken with spiced lentils Serves 4 500g chicken breast fillets 2 tablespoons olive oil 1 teaspoon mild paprika 1 teaspoon finely chopped red chilli 1 teaspoon sea salt, optional 1 cup green lentils 1½ cups/375ml water 1 lemon, sliced and deseeded 1 cup chopped parsley ½ cup chopped mint leaves 2 tomatoes, finely diced 3 shallots, finely chopped Dressing: 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, peeled and finely chopped 1 teaspoon mild paprika ½ t
Recipes continued BBQ pork with garlic soy rice Serves 4 ½ cup dried sliced shitake mushrooms 2 cups/500ml boiling water 1 cup medium grain rice 2 cups/500ml water 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon peanut oil 2 teaspoons finely chopped ginger 3 teaspoons finely chopped garlic 300g Chinese style cooked barbequed pork, thinly sliced ½ cup thinly sliced green shallots ¼ cup Char Siu sauce 2 tablespoons water 1. Soak mushrooms in the boiling water for 30 minutes.
Recipes continued Scallops with herb lime butter Marinated salmon with coconut rice Serves 2 Serves 2 8 scallops, on half shell 1 tablespoon finely chopped dill 1 tablespoon finely chopped parsley 1 tablespoon finely chopped green shallots Salt and freshly ground pepper, optional 30g butter 2 slices lime, cut into quarters ¼ cup soy sauce ¼ cup mirin 1-2 tablespoons finely chopped ginger 1 teaspoon brown sugar 2 Atlantic salmon cutlets 1. Clean scallops and return to half shell. .
Recipes continued Whole snapper with salsa verde Laksa with rice noodles and tofu Serves 2 Serves 2 – 4 500g whole snapper, cleaned and scaled 1 lemon, quartered ¼ cup prepared laksa paste 2 cups/500ml coconut milk ½ cup/125ml water 1 tablespoon fish sauce 2 teaspoons brown sugar 200g firm tofu, cubed 100g dried rice noodles 1 cup fresh bean shoots, for serving ½ cup fresh mint leaves, for serving ½ cup fresh coriander leaves, for serving Salsa Verde: 2 tablespoons finely chopped green shallots 2 tabl
Recipes continued Greek style meatballs with tomato sauce . Fill water reservoir to MAX level and insert the drip tray. Makes approx 32 6. Divide meatballs equally into steamer baskets (–) and (=). Place steamer baskets onto steamer and cover with lid.
Recipes continued Prawn and rice balls Makes approx. 32 ½ cup long grain white rice 1¼ cups/312ml water 15g sliced dried Chinese mushrooms 250g pork mince 175g green prawn meat, finely chopped or minced ½ bunch coriander leaves, finely chopped ¾ cup finely chopped green shallots ½ cup sliced bamboo shoots, finely chopped 1 tablespoon finely chopped fresh ginger 2 tablespoons fish sauce 1 x 60g egg, lightly beaten Soy sauce or sweet chilli sauce, for serving 1.
Desserts Berry lemon puddings Vanilla risotto Serves 6 Serves 4 Softened butter, for greasing White sugar, for coating 125g butter, softened 2 ⁄3 cup castor sugar Finely grated rind of 1 lemon 3 x 60g eggs 1½ cups/225g self-raising flour ¼ cup/60ml milk 125g frozen mixed berries ¼ cup caster sugar, extra 1 cup Arborio rice 2½ cups/625ml milk ¼ cup sugar 1 teaspoon vanilla extract ½ cup/125ml cream 1.
Desserts continued Date and walnut puddings with caramel sauce 6. Fill water reservoir to MAX level and insert the drip tray. Serves 6 7. Divide pudding basins equally into steamer baskets (–) and (=). Place steamer baskets onto steamer and cover with lid.
Notes
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