Breville Convection Oven BOV550 User Manual

Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
Auckland NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2011.  
Due to continued product improvement, the products illustrated/photographed  
in this booklet may vary slightly from the actual product.  
BOV550 Issue - A11  
 
CONGRATULATIONS  
on the purchase of your new  
Breville the Toast & Roast  
 
CONTENTS  
4
8
Breville recommends safety first  
Know your Breville the  
Toast & Roast™  
10 Operating your Breville the  
Toast & Roast™  
- Grill function (page 14)  
- Grilling guide (page 14)  
- Bake function (page 15)  
- Baking guide (page 15)  
- Rotisserie function (page 17)  
20 Care & cleaning for your  
Breville the Toast & Roast™  
24 Recipes  
 
3
BREVILLE RECOMMENdS SAFETy FIRST  
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  
Caution should be taken when grilling  
high oil content foods, such as pine  
nuts and walnuts. They may catch fire.  
If this occurs, please keep the oven  
door closed and switch off and unplug  
oven until flame has extinguished.  
Always operate the oven on a stable,  
heat resistant surface. Do not use on a  
cloth-covered surface, near curtains or  
other flammable materials.  
Do not place cardboard, plastic, paper,  
or other flammable materials in the  
oven.  
Do not place anything on top of the  
oven.  
Do not cover the crumb tray or other  
any part of the oven with metal foil.  
This will cause overheating of the  
oven.  
Regularly clean the crumb tray to  
discard crumbs. Ensure to turn OFF  
the oven, remove the power plug from  
the wall outlet and allow the oven to  
cool before pulling the crumb tray out.  
Always ensure the crumb tray is  
thoroughly dried after cleaning.  
Ensure to re-insert the crumb tray  
before operating the oven.  
Always use extreme caution when  
using containers constructed of  
anything other than metal or glass.  
Do not use see-through glass  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAVE FOR  
FUTURE REFERENCE  
Carefully read all instructions before  
operating the oven for the first time  
and save for future reference.  
Remove and safely discard any  
packing material, and promotional  
labels before using the oven 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 oven near the edge  
of a bench or table during operation.  
Ensure the surface is level, clean and  
free of water and other substances.  
Do not use the oven on a sink drain  
board.  
Do not place the oven on or near a hot  
gas or electric burner, or where it could  
touch another heated oven.  
Position the oven at a minimum  
distance of 20cm away from walls,  
curtains, cloths and other heat  
sensitive materials when in use. This  
will allow for adequate air circulation  
and also help prevent the possibility of  
wall, curtains, and cloths discoloration  
due to radiated heat.  
containers in the oven. Oven-proof  
ware such as Pyrex or Corning Ware  
without the lid may be used.  
Do not use lids in the oven, as pressure  
build up in a covered pan or dish may  
cause hot ingredients to expel or the  
dish to crack.  
A fire may occur if the oven is covered  
or touches flammable material,  
including curtains, draperies, walls,  
and the like when in operation.  
 
4
BREVILLE RECOMMENdS SAFETy FIRST  
The temperature of accessible surfaces  
will be high when the appliance is in  
operation and also for some time after  
use. Always wear protective, insulated  
oven mitts when inserting, removing  
or handling items from the oven when  
hot. Alternatively, allow the oven to  
cool down before handling.  
Always use extreme caution when  
removing any of the accessories or  
disposing of hot grease or other hot  
liquids.  
Do not place hands inside the oven  
during operation.  
Do not leave the door standing open  
for extended periods of time when the  
oven is turned ON.  
The glass of the oven door has been  
specially treated to make it stronger,  
more durable and safer than ordinary  
glass, however it is not unbreakable.  
If struck extremely hard, it may break  
or weaken, and could at a later time,  
shatter into many small pieces without  
apparent cause..  
Do not insert oversized foods into  
the oven as they create risk of fire or  
electric shock.  
It is recommended to use only the  
accessories supplied with this oven.  
When grilling, the drip tray inserted  
into the enamel baking pan must be  
used.  
Do not clean the interior with metal  
scouring pads as pieces can break  
off the pad and touch electrical parts  
of the oven, creating risk of electric  
shock.  
Do not store any materials other than  
the supplied accessories in the oven  
when not in use.  
Do not attempt to operate the oven by  
any method other than those described  
in this booklet  
Always ensure the oven is properly  
assembled before use. Follow the  
instructions provided in this book.  
The oven is not intended to be operated  
by means of an external timer or  
separate remote control system.  
The top of the oven is very hot during  
and after operation. Do not store any  
item on top of the oven when in use and  
when stored.  
Do not leave the oven unattended at any  
time when in use.  
Caution should be exercised when using  
pans and dishes constructed of materials  
other than metal. If using ceramic or  
glass pans or dishes it is important that  
they are oven safe to prevent cracking.  
Do not touch hot surfaces. Appliance  
surfaces, including the door and outer  
surface of the oven are hot during and  
after operation. To prevent burns or  
personal injury, always use protective  
hot pads or insulated oven mitts, or use  
handles and knobs where available,  
when inserting, removing or handling  
items from the oven. Alternatively, allow  
the oven to cool down before handling.  
When using the Rotisserie function,  
it is essential that the oven is turned  
off at the power outlet and the cord  
unplugged before assembling the  
rotisserie rod in position in the oven.  
After using the Rotisserie function,  
it is important to clean the rotisserie  
rod, spikes and thumbscrews to avoid  
bacterial contamination. Follow  
cleaning instructions provided in this  
book.  
SAVE THESE  
INSTRUCTIONS  
 
5
BREVILLE RECOMMENdS SAFETy FIRST  
Always turn the appliance to the OFF  
position, ensure the oven has cooled,  
is turned off at the power outlet and  
the cord is unplugged from the power  
outlet before attempting to move  
the appliance, when not in use, if left  
unattended and before disassembling,  
cleaning or storing.  
The use of any accessory attachments  
not recommended by Breville may cause  
injuries.  
Keep the appliance clean. Follow the  
cleaning instructions provided in this  
book.  
It is recommended to regularly inspect  
the appliance. Do not use the appliance  
if power cord, power plug or appliance  
becomes damaged in any way. Return  
the entire appliance to the nearest  
authorised Breville service center for  
examination and/or repair.  
Any maintenance, other than cleaning,  
should be performed at an authorised  
Breville Service Center.  
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.  
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 table or counter, or touch hot  
surfaces, or become knotted.  
To protect against electric shock do not  
immerse the oven, power cord or power  
plug in water or any other liquid.  
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.  
CAUTION  
Hot surfaces during and after use.  
Children should be supervised to  
ensure that they do not play with the  
appliance.  
This appliance is recommended for  
household use only. To avoid a hazard  
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.  
 
6
 
7
KNOW  
your Breville the Toast & Roast  
 
KNOW yOUR BREVILLE TOAST & ROAST™  
E
G
I
J
K
A
B
L
C
F
M
N
D
O
H
A. Easy clean non-stick coating  
B. Large 22 litre capacity  
C. Rotisserie function  
H. Slide-out crumb tray  
For safe and easy removal of crumbs.  
I. Stylish stainless steel fascia and  
control panel  
Ensures meats and poultry are succulent  
on the inside and roasted to perfection  
on the outside.  
J. Heating ‘Ready’ light  
K. Power ‘On’ light  
L. Variable temperature control  
D. 6 adjustable rack positions  
E. Cool touch handle  
M. Multi function operation  
For safe and easy handling.  
Grills, bakes, roasts and toasts.  
F. Turbo convection cooking  
N. 60 minute timer with auto shut-off  
O. Sturdy non-skid feet  
Saves time and energy.  
G. Large viewing window  
 
9
OPERATING  
your Breville the Toast & Roast  
 
OPERATING yOUR BREVILLE TOAST & ROAST™  
TEMPERATURE CONTROL  
POWER ON LIGHT  
Variable temperature control allows you  
to select the perfect temperature for each  
cooking task. The temperature range is from  
60°C – 240°C.  
The Power On light will illuminate  
whenever a setting is selected on the oven  
Setting Control and Time Control.  
HEATING LIGHT  
The Heating Ready light will illuminate  
whenever the heating element is working.  
When the set temperature is reached, the  
light will switch off. During the cooking  
process, this light will occasionally turn  
on and off to ensure that the desired  
temperature is maintained.  
TIME CONTROL  
To activate the timer, turn the dial to the  
right (clockwise). A bell will sound at the  
end of the selected time (0-60 minutes). To  
select the Stay On feature, turn the dial to  
the left (counter clockwise). The oven will  
stay on until it is manually shut off.  
OVEN SETTINGS  
All oven settings operate with fan assistance  
for turbo convection cooking. Select from  
grill, reheat, bake, rotisserie.  
Grill  
For browning/grilling the top of food.  
Ideal for open sandwiches, sausages and  
vegetables.  
CHROME PLATEd WIRE RACKS  
Use for baking, grilling and toasting  
functions. The two removable wire racks  
are reversible and may be used in the  
raised or sunken position. This allows food  
to be placed higher or lower in the three  
shelf positions, thereby providing six rack  
height positions and greater versatility  
while cooking.  
Reheat  
For heating food from beneath. Ideal for  
reheating leftovers.  
Bake  
For heating food evenly throughout.  
Ideal for pizza, meats and poultry, biscuits,  
cakes and muffins.  
Rotisserie  
For heating food with the rotisserie  
accessories. Ideal for a variety of meats and  
poultry that are tender and juicy on the inside  
and roasted to perfection on the outside.  
Raised  
Sunken  
 
11  
OPERATING yOUR BREVILLE TOAST & ROAST™  
ENAMEL BAKING PAN  
30CM (12") NON-STICK PIZZA  
CRISPER PAN  
Use when grilling, roasting, baking, or  
defrosting foods. Can be used on its own or  
with the drip tray insert.  
Insert on lower chrome plated wire rack  
when baking a pizza.  
The small holes of the pizza crisper pan  
expose the bottom of the pizza dough to  
direct heat, for a crispier golden pizza crust.  
ENAMEL dRIP TRAy  
Insert into the baking pan when grilling,  
roasting or defrosting foods.  
BISCUIT TRAy  
The biscuit tray fits to the wire racks and is  
ideal for baking biscuits, scones and pastries.  
Used to collect pan drippings for fat free  
cooking, and helps prevent spattering.  
CHROME PLATEd ROTISSERIE ROd  
The pointed end of the rod inserts into the  
socket located in the right hand side of the  
oven wall and the square end rests on the  
rod support located on the left hand side of  
the oven wall (See A).  
CHROME PLATEd ROTISSERIE  
SPIKES ANd THUMBSCREWS  
The spikes position the poultry / meat to  
the rod and are secured in place by firmly  
screwing the thumbscrews (See B).  
 
12  
OPERATING yOUR BREVILLE TOAST & ROAST™  
Allow the oven to cool. Insert the  
accessories. The oven is now ready to use.  
CHROME PLATEd ROTISSERIE  
HANdLE  
Used for safely inserting and removing  
the rotisserie rod from the oven (See C).  
HINTS ANd TIPS  
For the Grill, Bake and Reheat functions,  
best results are achieved by preheating  
the oven for 5 – 10 minutes. To preheat  
the oven, select the desired oven Setting  
and preheat time on the Time Control,  
wait for the Heating Light to go out and  
insert food.  
B
A
C
NOTE  
Some recipes recommend that the  
preheat temperature be higher that  
the actual cooking temperature. For  
example, placing meats into a hot,  
preheated oven will sear the outside,  
then the cooking temperature is  
reduced for tender, juicy results.  
When baking scones, cakes etc., the  
preheat temperature may be the same  
or slightly higher than the actual  
cooking temperature.  
BEFORE FIRST USE  
1. Before using your oven for the first time,  
remove any packaging material and  
promotional labels. Ensure the appliance  
is switched off at the power outlet and  
the power cord is unplugged.  
2. Remove the oven accessories and wash  
them in warm, soapy water with a soft  
cloth. Rinse and dry thoroughly. Wipe  
the floor and roof of the oven chamber  
with a soft, damp cloth. Dry thoroughly.  
As with all mechanical timers, when  
using the Time Control in the  
0-15 minute range, more accurate timer  
control can be achieved by first turning  
the timer past the 15 minute setting then  
back to the required setting.  
To ensure even cooking, rotate pans  
or trays around, halfway through the  
cooking time. For easier cleaning ensure  
the crumb tray is in position. Clean after  
each use and ensure to always re-insert  
the crumb tray before operating the  
oven.  
Minimise cleanup by using the grill tray  
inserted into the baking pan to catch  
spills when baking or grilling.  
3. Insert the power plug into the  
power outlet and switch on. Set the  
Temperature Control to 240°C and the  
Time Control to 15 minutes. This will  
eliminate any oil residue that may have  
been used for packing and shipping.  
NOTE  
When turned on for the first time, the  
oven may give off vapours for up to  
15 minutes. This is due to the  
protective substances on the heating  
elements. It is safe, not detrimental to  
the performance of the oven and will  
dissipate with use.  
Condensation may build up on the  
inside of the glass door. This is normal  
and should evaporate.  
 
13  
OPERATING yOUR BREVILLE TOAST & ROAST™  
The door can be opened at any time  
during operation.  
After the Temperature Control and oven  
setting have been selected, the time and  
temperature can be changed at any time  
during operation.  
1. Place the wire rack in the medium or  
upper rack support guide.  
2. Place the drip tray inside the baking pan  
and position the food on the drip tray.  
3. Preheat the Temperature Control to  
240°C for 5 minutes.  
Turn the Time Control to ‘OFF’ at any  
time to stop operation of the oven.  
4. Turn the oven setting to ‘Grill’ and place  
the baking pan onto the wire rack.  
5. Turn the Time Control to the desired  
WARNING  
time or to the ‘Stay On’ setting.  
Do not force open the oven door beyond  
its limits or let the door drop open as  
this will distort the doors ability to  
maintain a proper seal.  
6. When finished grilling, a bell will  
sound and the oven will switch off  
immediately if a time on the Time  
Control has been selected. If the ‘Stay  
On’ setting has been selected, the oven  
will remain on until the Time Control  
has been turned off.  
GRILL FUNCTION  
For browning/grilling the top of  
food. Ideal for open sandwiches,  
small cuts of meat, poultry, fish,  
sausages and vegetables.  
The top two elements will heat when the  
Grill Function setting is selected.  
GRILLING GUIdE  
TyPE/CUT  
WEIGHT/THICKNESS  
GRILLING TIME  
Beef Sirloin,  
Hamburger  
Sirloin 2cm  
Hamburger 2cm  
12-15 minutes  
10-15 minutes  
Pork Chops  
Ribs  
Bacon  
2.5cm  
1 rack (500g)  
3 rashers  
15 minutes  
25 minutes  
10 minutes  
Lamb Neck chops  
Lamb Cutlets  
4 pieces  
8 pieces  
15 minutes  
10-12 minutes  
Sausages Thin  
Sausages Thick  
8 pieces  
6 pieces  
8 minutes  
12 minutes  
Chicken Breast or Thigh  
250g  
20 minutes  
Fish Fillets  
Small whole Fish  
200g  
350g  
8 minutes  
8-10 minutes  
Fish fillets are delicate and should be grilled directly in the baking pan that has been lightly  
greased or lined with baking paper to prevent sticking.  
 
14  
OPERATING yOUR BREVILLE TOAST & ROAST™  
4. Turn the oven setting to ‘Bake’. and  
REHEAT FUNCTION  
place the baking pan onto the wire rack.  
Reduce the temperature to 180°C using  
the remaining cooking times in the chart  
below.  
For heating food from beneath. Ideal for  
reheating leftovers.  
The bottom two elements will heat when  
the Reheat Function setting is selected.  
5. Turn the Time Control to the desired  
1. Place the wire rack in the desired rack  
time or to the ‘Stay On’ setting.  
support guide.  
6. When finished baking, a bell will  
sound and the oven will switch off  
immediately if a time on the Time  
Control has been selected. If the ‘Stay  
On’ setting has been selected, the oven  
will remain on until the Time Control  
has been turned off.  
2. Place food in an oven-proof dish and  
place onto the wire rack.  
3. Set the Temperature Control to the  
desired temperature.  
4. Turn the oven setting to ‘Reheat’.  
5. Turn the Time Control to the desired  
time or to the ‘Stay On’ setting.  
BAKING GUIdE  
6. When finished reheating, a bell will  
sound and the oven will switch off  
immediately if a time on the Time  
Control has been selected. If the ‘Stay  
On’ setting has been selected, the oven  
will remain on until the Time Control  
has been turned off.  
TyPE/CUT  
ROASTING TIME PER  
500G  
Beef  
Scotch Fillet,  
Round or Rib Roast  
30 minutes*  
7. Stir/turn food occasionally to ensure  
Pork  
Loin – bone in/out  
40 minutes*  
30 minutes*  
35 minutes*  
even reheating of food.  
Lamb  
Leg - bone in/out  
BAKE FUNCTION  
For heating food evenly throughout.  
Ideal for meats and poultry, biscuits,  
cakes and muffins.  
Chicken  
Whole  
The top two and bottom two elements  
will heat when the Bake Function setting  
is selected.  
NOTE  
Use the Baking Guide for suggested  
roast times. Check doneness with a  
reliable meat thermometer. Use an  
independent timer to remind you to  
check the meat temperature.  
1. Place the wire rack in the lowest rack  
support guide.  
2. Place food in the baking pan with drip  
tray and place onto the wire rack.  
3. Preheat the oven to 210°C for  
* Fish fillets are delicate and should be  
grilled directly in the baking pan that has  
been lightly greased or lined with baking  
paper to prevent sticking.  
10 minutes.  
 
15  
OPERATING yOUR BREVILLE TOAST & ROAST™  
PIZZA TyPE  
COOKING TIME  
NOTE  
The following bakeware will fit into  
the oven: a bundt pan, 6 cup muffin  
pan, 9-inch pie pan, 9-inch loaf pan,  
or an Angel Food cake pan.  
Fresh pizza  
14 - 15 minutes  
Frozen pizza  
Thin base  
Thick base  
17 - 20 minutes  
20 - 25 minutes  
Frozen pizza subs  
6 - 8 minutes  
NOTE  
Handmade pizza  
Thin base  
Thick base  
If baking recipes other than those  
provided with this instruction  
book, it is recommended that oven  
temperatures for the ‘Bake’ function  
are reduced by approximately  
10 - 12 minutes  
12 - 15 minutes  
20-30°C. As the oven is fan assisted,  
reducing the temperature will  
prevent excess browning on top of  
foods before they are fully cooked.  
The recipes in this instruction book  
have been adjusted with this in mind.  
NOTE  
If cooking a fresh pizza base, sprinkle  
the pan with flour or lightly spray it  
with cooking oil to make removing  
the pizza dough easier.  
NOTE  
BAKING A PIZZA  
If cooking a frozen pizza, ensure  
to remove all packaging, including  
cardboard, plastic, paper, or other  
flammable materials before placing  
the pizza in the oven.  
The Baking Function can be used to bake  
fresh or frozen pizza.  
1. Insert wire rack into the lowest rack  
height position. Close the oven door  
2. Turn oven setting to Bake and set oven  
temperature to 210°C and wait for the  
heating light to go out.  
NOTE  
3. Place pizza on pizza crisper pan and  
Use a pizza pan or pizza crisper  
pan when cooking a pizza. It is not  
recommended to cook pizzas directly  
onto the wire rack as melted cheese  
and other ingredients may come into  
contact with the elements and create  
a potential fire risk.  
bake.  
4. Turn the time control to the desired time  
(see chart below) on lower wire shelf.  
5. Pizza is ready when cheese has melted  
and is golden on the top and base is  
crisp and brown.  
 
16  
OPERATING yOUR BREVILLE TOAST & ROAST™  
HINTS FOR dEFROSTING ROTISSERIE FUNCTION  
The Baking Function can be used to  
defrost foods.  
Defrosting in the oven will take  
approximately one-third of the  
recommended defrosting time. Special  
care should be taken with perishable  
protein foods such as meat, poultry and  
fish. It is recommended to defrost small,  
flat portions of these foods.  
To defrost, follow the steps for  
the Baking Function and turn the  
Temperature Control to 75ºC.  
For heating food with the rotisserie  
accessories. Ideal for a variety of meats  
and poultry that are tender and juicy on  
the inside and roasted to perfection on  
the outside.  
NOTE  
It is recommended to limit weight  
of meats and poultry to be cooked to  
1.5 kg, if larger than this weight the  
food will not fit/rotate.  
Do not defrost foods for longer than  
1 hour.  
Remove food from packaging before  
placing into oven to defrost.  
Do not cover food. Brush lightly with oil  
to prevent the food drying out.  
Ensure the food is completely defrosted  
before baking.  
After defrosting remove the food from  
the oven while preheating.  
Fig. 1  
The top two and bottom two elements  
will heat when the Rotisserie Function  
is selected.  
HINTS FOR KEEP WARM  
The Baking Function can be used to keep  
foods warm after baking and grilling.  
1. Insert the pointed end of the rotisserie  
rod through one of the spikes, making  
sure the points of the spike face in the  
same direction as the pointed end of the  
rotisserie rod (See Fig 1).  
To keep foods warm, follow the steps for  
the Baking Function, select the desired  
time and turn the Temperature Control  
to 125ºC.  
Do not keep foods warm for longer than  
1 hour especially when using perishable  
foods such as meat, poultry and fish.  
2. Slide the spike towards the square  
end of the rotisserie rod and secure in  
place by turning the thumbscrew in a  
clockwise direction.  
 
17  
OPERATING yOUR BREVILLE TOAST & ROAST™  
3. Place food to be cooked on the rotisserie  
rod by running the rod directly through  
the centre of the food to be cooked.  
Continue to slide the food until the spike  
is securely imbedded in the food.  
9. Insert the pointed end of the rotisserie  
rod into the drive socket, located on  
the right-hand side of the oven wall.  
Position the square end of the rotisserie  
rod in the rotisserie rod support,  
located on the left-hand side of the oven  
wall (See Fig 4).  
4. Slide the second spike onto the rotisserie  
rod at the other end of the food to be  
cooked (See Fig 2). Continue to slide the  
spike until it is securely imbedded in  
the food and secure spike by turning the  
thumbscrew in a clockwise direction.  
10. Turn the oven setting to the  
‘Rotisserie’ function.  
11. Preheat the oven to 210°C for  
5-10 minutes.  
5. Check that the food is centred on the  
rotisserie rod.  
Fig. 3  
Fig. 2  
6. Place the wire rack, in the sunken  
position, into the lowest rack  
support guide.  
7. Place the enamel baking pan, without  
drip tray, onto the wire rack to catch  
food drippings.  
8. Use the rotisserie handle to lift the  
rotisserie rod, ensuring to place the  
hooks of the rotisserie handle under the  
grooves on both sides of the rotisserie  
rod (See Fig 3).  
Fig. 4  
 
18  
OPERATING yOUR BREVILLE TOAST & ROAST™  
12. Set the Time Control to the desired time.  
Alternatively, for continuous operation,  
turn the timer to the ‘Stay On’ setting.  
The temperature may be reduced at this  
time if necessary.  
13. When finished cooking, a bell will  
sound and the oven will switch off  
immediately if a time on the Time  
Control has been selected. If the ‘Stay  
On’ setting has been selected, the oven  
will remain on until the Time Control  
has been turned off.  
NOTE  
Use the Baking Guide for suggested  
roast times. Check doneness with a  
reliable meat thermometer. Use an  
independent timer to remind you to  
check the meat temperature.  
14. Remove the rotisserie rod by placing the  
hooks of the rotisserie handle under the  
grooves on both sides of the rotisserie  
rod. Lift out the left side of the rotisserie  
rod first, by lifting it up and out. Then  
remove the rotisserie rod from the drive  
socket on the right-hand side of the  
oven wall using oven mitts and carefully  
remove the food from the oven.  
15. Unscrew the spikes from the rotisserie  
rod and remove the food.  
NOTE  
Use insulated oven mitts when  
disassembling the rotisserie rod  
and removing food as the rotisserie  
accessories will be hot.  
 
19  
CARE & CLEANING  
for your Breville the Toast & Roast  
 
CARE & CLEANING FOR yOUR BREVILLE TOAST & ROAST™  
CLEANING AFTER USE  
NOTE  
Always ensure the oven is turned off by  
switching Time Control to ‘OFF’. Then  
switch the appliance off at the power  
outlet and unplug the cord.  
Allow the oven and all accessories to  
cool completely.  
Do not use abrasive cleansers, metal  
scouring pads or metal utensils on any  
of the interior or exterior surfaces of  
the oven, including the crumb tray.  
Remove all accessories.  
After each use, wipe the floor and roof of the  
interior with a soft, non-abrasive, damp cloth  
or soft plastic scouring pad to avoid residue  
build-up. Dry thoroughly.  
CLEANING THE OUTER BOdy,  
dOOR ANd CRUMB TRAy  
After each use, wipe the outer body and  
crumb tray with a soft, damp cloth then  
dry thoroughly. A nonabrasive liquid  
cleanser may be used to avoid build-up  
of stains.  
CLEANING THE ACCESSORIES  
Wash all accessories in warm soapy water  
with a soft cloth or soft plastic scouring pad.  
Rinse and dry thoroughly.  
Always ensure to re-insert the crumb  
tray into the oven after cleaning and  
before use.  
To clean the glass door, use a glass  
cleaner or mild detergent and a damp  
cloth or soft plastic scouring pad. Do not  
use an abrasive cleaner or pad as these  
might scratch the surface.  
NOTE  
Do not use abrasive cleansers, metal  
scouring pads or metal utensils to  
clean any of the accessories as they  
may damage the porcelain enamel  
finish of the baking pan and the drip  
tray, and grilling rack or scratch the  
non-stick coating on the pizza crisper  
pan.  
Let all parts and surfaces dry thoroughly  
prior to plugging the oven in and using.  
It is important to thoroughly wash the  
rotisserie rod, spikes and thumbscrews  
in hot soapy water to avoid bacterial  
contamination with a soft cloth after  
use. Rinse and dry thoroughly.  
Do not place any part of the oven in the  
dishwasher.  
CLEANING THE INTERIOR  
The walls on the inside of the oven  
feature a non-stick coating for easy  
cleaning. To clean any spattering that  
may occur while cooking, wipe the walls  
with a soft cloth dampened with warm  
water. Dry thoroughly.  
 
21  
CARE & CLEANING FOR yOUR BREVILLE TOAST & ROAST™  
STORAGE  
When storing the oven, switch off and  
then remove the power supply plug from  
the power outlet. Ensure the appliance is  
completely cool, clean and dry. Insert the  
accessories into the oven. Ensure the door  
is closed and do not place heavy objects  
on top. Store the appliance standing on its  
support legs.  
WARNING  
Do not immerse cord, plug, or appliance  
into water or any other liquid.  
Do not use metal scouring pads to clean  
the oven. Pieces can break off the pad  
and touch electrical parts of the oven,  
creating risk of electric shock.  
CAUTION  
To prevent damage to the appliance do  
not use alkaline cleaning agents when  
cleaning, use a soft cloth and a mild  
detergent.  
 
22  
 
23  
RECIPES  
 
RECIPES  
ROAST CHICKEN  
ROAST LEG OF LAMB  
Makes 4-6 serves  
Makes 4-6 serves  
INGREdIENTS  
INGREdIENTS  
1.2kg leg of lamb, trimmed  
3 garlic cloves, peeled, thinly sliced  
2 sprigs rosemary  
2 sprigs thyme  
Olive oil, for greasing  
1 medium onion, peeled  
½ bunch thyme  
1.5kg chicken, washed and dried  
1 tablespoon oil  
Salt and pepper  
Olive oil, for greasing  
Salt & freshly ground black pepper  
METHOd  
FRESH MINT SAUCE  
1. Using the ‘Rotisserie’ function.  
INGREdIENTS  
¼ cup caster sugar  
¾ cup fresh mint leaves, chopped  
1 cup malt vinegar  
2. Insert onion and thyme into chicken  
cavity. Truss the chicken with wetted  
kitchen string. Brush with oil and season  
with salt and pepper if desired.  
3. Assemble and secure the chicken  
on the rotisserie rod, spikes and  
thumbscrews. Follow assembly and  
cooking directions for Rotisserie  
Function (page 17) Roast for 1¼ hours  
or until cooked when tested.  
4. Remove the chicken from the oven.  
Follow Step 14, Rotisserie Function  
(Page 17).  
METHOd  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 210ºC.  
2. Make small slits in the surface of  
the lamb and insert pieces of garlic,  
rosemary and thyme. Place into the  
lightly greased baking pan. Brush the  
lamb with olive oil and season with salt  
and pepper. Place into oven.  
5. Cover with foil and allow to rest for 15  
minutes before serving. Remove the  
chicken from the rotisserie rod. Follow  
Step 15, Rotisserie Function (page 19).  
3. Reduce temperature to 160ºC. Roast for  
1¼ hours for medium or 1¾ hours for well  
done. Baste occasionally with pan juices.  
4. Remove the lamb, cover loosely with  
foil and allow to rest for 15 minutes  
before carving.  
Serve with Potato and Onion bake (page 27)  
and steamed vegetables.  
5. For the mint sauce, combine sugar, mint  
leaves and vinegar in a screw top jar.  
Shake well to combine. Allow to stand  
for 20 minutes.  
Serve the roast leg of lamb with mint sauce  
and roast vegetables.  
NOTE  
For quicker results, remove the bone,  
roll lamb, truss with wetted kitchen  
string and roast for 1 hour for medium  
or 1½ hours for well-done.  
 
25  
RECIPES  
INdIVIdUAL BEEF WELLINGTON  
AUSSIE MEATLOAF  
Makes 4 serves  
Makes 4-6 serves  
INGREdIENTS  
INGREdIENTS  
4 x 250g fillet steaks, trimmed  
2 sheets puff pastry, thawed  
Freshly ground black pepper  
150g mushroom pate  
¼ cup chopped fresh parsley  
1 x 60g egg, lightly beaten  
Olive oil, for greasing  
Vegetable oil, for greasing  
1kg lean beef mince  
1 cup dry breadcrumbs  
1 Spanish onion, peeled and finely chopped  
2 eggs, lightly beaten  
¾ cup tomato sauce  
L cup Worcestershire sauce  
2 tablespoons tomato paste  
1 teaspoon ground cumin  
2 teaspoons dried mixed herbs  
200g carrots, peeled and grated  
2 celery sticks, thinly sliced  
Freshly ground black pepper  
2 tablespoons sweet chilli sauce  
METHOd  
1. Using the Bake function, preheat the oven  
for 10 minutes at 200ºC  
2. Cut the pastry sheets in half. Place a  
steak into the centre of each halved  
pastry sheet.  
3. Sprinkle steaks with pepper and spread  
the pate evenly over the top. Press  
parsley onto the pate.  
METHOd  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 180ºC.  
4. Fold the pastry over the steak to make  
a neat parcel. Trim any excess pastry.  
Brush the pastry edges with beaten egg  
and press to seal. Use pastry trimmings  
for decorative shapes. Brush the pastry  
lightly with beaten egg and top with  
pastry shapes. Repeat with remaining  
steaks. Place the Beef Wellingtons into  
the lightly greased baking pan.  
2. Lightly grease a 20cm x 10cm loaf pan  
with vegetable oil and line base with  
bake paper.  
3. Combine remaining ingredients in a large  
bowl, mix well. Press the mixture firmly  
into the prepared pan. Place into oven.  
4. Reduce temperature to 160ºC. Bake  
for 1½ hours or until cooked and  
golden brown.  
5. Drain excess liquid from the loaf pan.  
Cover meatloaf loosely with foil and  
allow to rest for 5 minutes before turning  
out. Remove baking paper and turn  
upright before slicing.  
5. Reduce temperature to 180ºC. Roast for  
40 minutes for medium-cooked steaks.  
6. Allow Beef Wellingtons to rest for  
5-10 minutes.  
Serve hot with roast vegetables and  
steamed beans.  
6. Serve hot or cold with roast vegetables.  
NOTE  
If well-done cooked steak results are  
required: After preheating, use the  
‘Grill’ function for 10 minutes. Brush  
steaks with oil and place into oven.  
Grill 5 minutes to sear, turn steaks,  
grill 5 minutes to sear other side.  
Remove steaks and cool before placing  
onto pastry sheets.  
 
26  
RECIPES  
CRUMBEd VEAL CUTLETS  
Makes 4-6 serves  
SATAy SAUCE  
INGREdIENTS  
¼ cup crunchy peanut butter  
1 teaspoons curry powder  
½ cup coconut cream  
1 tablespoon sweet chilli sauce  
1 tablespoon soy sauce  
1 tablespoon lime juice  
½ cup chicken stock  
INGREdIENTS  
1kg or 12 veal cutlets, trimmed  
Salt & freshly ground black pepper  
L cup plain flour  
3 eggs, lightly beaten  
2 cups cornflake crumbs  
2 tablespoons olive oil  
METHOd  
METHOd  
1. Soak 20 bamboo skewers in cold water  
1. Season cutlets with salt and pepper. Dip  
cutlets into flour, then into the eggs and  
then into the crumbs. Press the crumbs  
on firmly to form a thick coating. Place  
cutlets in a single layer onto a tray, cover  
and refrigerate for 20 minutes.  
2. Place 1 tablespoon of olive oil in the  
baking pan. Insert the wire rack into the  
highest rack support guide and place the  
baking pan on top.  
for 15 minutes. Drain.  
2. Thread chicken strips onto the skewers.  
Place chicken skewers into a shallow  
dish in a single layer.  
3. Combine the honey, teriyaki sauce,  
sweet chilli and lemon juice and pour  
over the chicken. Cover with plastic  
wrap and refrigerate for several hours or  
overnight. Turn skewers occasionally to  
coat chicken with marinade.  
3. Using the ‘Grill’ function, preheat the  
oven for 5 minutes at 210ºC.  
4. Using the ‘Grill’ function, preheat the  
oven for 5 minutes at 210ºC.  
4. Place 6 cutlets into the baking tray in a  
single layer. Place into oven.  
5. Drain the marinade from the chicken  
and reserve. Place half of the chicken  
skewers onto the grill tray inserted into  
the baking pan. Brush with reserved  
marinade. Place into oven.  
5. Grill cutlets for 10 minutes or until  
golden brown. Turn cutlets over and grill  
for another 5-10 minutes or until cooked  
to desired doneness.  
6. Grill for 10 minutes, turn the skewers  
over, brush with marinade and grill for  
another 10 minutes or until cooked  
to desired doneness. Remove chicken  
skewers and keep warm. Repeat with  
remaining skewers.  
7. Combine the satay sauce ingredients in a  
saucepan. Stir over a medium heat until  
sauce comes to the boil and thickens.  
6. Repeat with remaining oil and cutlets.  
Drain cutlets on paper towels.  
Serve immediately with mashed potatoes.  
CHICKEN SATAy SKEWERS  
Makes 4-6 serves  
INGREdIENTS  
500g chicken thigh fillets, trimmed,  
cut into strips  
8. Pour Satay Sauce over chicken skewers  
served on steamed jasmin rice.  
2 tablespoons honey  
½ cup teriyaki sauce  
½ cup sweet chilli sauce  
2 tablespoon lemon juice  
 
27  
RECIPES  
4. Heat the remaining oil in a saucepan  
over medium heat. Add the onion,  
VEGETABLE LASAGNE  
Makes 4-6 serves  
mushrooms and capsicum and cook for  
3 minutes or until soft. Stir in the tomato  
paste, pasta sauce, wine and pesto. Bring  
to the boil, reduce heat and simmer for  
20 minutes or until mixture thickens.  
INGREdIENTS  
1 small eggplant, sliced lengthways  
½ cup light olive oil  
5. In a separate saucepan, melt the butter  
over medium heat. Add the flour and  
cook for 2 minutes. Remove from the  
heat, stir in the milk gradually, return to  
the heat and cook for 10 minutes or until  
sauce boils and thickens. Add the cottage  
cheese and simmer for 2 minutes. Season  
with cayenne, salt and pepper. Reserve 1  
cup of Béchamel Sauce.  
VEGETABLE SAUCE  
INGREdIENTS  
2 onions, peeled, diced  
125g mushrooms, sliced  
1 red capsicum, diced  
¼ cup tomato paste  
400ml prepared tomato pasta sauce  
1 cup red wine  
2 tablespoons pesto sauce  
BÉCHAMEL SAUCE  
80g butter  
6. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 180ºC.  
7. Lightly grease a 2-litre casserole dish.  
Ensure casserole dish is a suitable type  
and size to use in the oven.  
½ cup plain flour  
2 cups milk  
300g cottage cheese  
8. Spoon ½ cup of the vegetable sauce  
over the base of the dish. Top with  
Lasagne sheets. Layer half the remaining  
vegetable sauce, spinach, eggplant and  
béchamel sauce, top with lasagne sheets.  
Repeat with remaining ingredients.  
Spread the reserved béchamel sauce  
over the lasagne sheets and top with  
grated cheese. Place into oven.  
¼ teaspoon cayenne pepper  
Salt and freshly ground black pepper  
250g dried lasagne sheets  
350g English spinach  
4 spinach leaves, washed, cooked and chopped  
1 cup tasty cheese, grated  
METHOd  
9. Reduce temperature to 160ºC. Bake  
for 40 minutes or until cooked and  
golden brown.  
1. Using the ‘Grill’ function, preheat the  
oven for 5 minutes at 210ºC.  
10. Remove from oven and allow to rest for  
2. Brush both sides of the eggplant slices  
lightly with oil and place into the baking  
pan. Place into oven.  
10 minutes.  
Serve hot with green salad and crusty rolls.  
3. Grill for 10 minutes, turn over, grill for  
another 10 minutes or until softened and  
lightly browned. Remove from oven and  
drain on paper towel.  
 
28  
RECIPES  
3. Reduce temperature to 180ºC. Bake for  
POTATO & ONION BAKE  
Makes 4 serves  
1 hour or until cooked when tested.  
INGREdIENTS  
NOTE  
20g butter, melted  
6 medium (about 800g) potatoes, peeled,  
thinly sliced  
1 large Spanish onion, peeled and sliced  
Freshly ground black pepper  
1 cup milk  
Some potato types and sizes may  
require shorter or longer cooking  
times. To conduct heat more  
effectively and reduce the baking  
time, insert a metal skewer through  
the centre of each potato before  
placing into the oven.  
¾ grated cheese  
M cup dry breadcrumbs  
METHOd  
jACKET POTATOES WITH FILLINGS  
4. Combine filling ingredients.  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 210ºC  
5. Make a deep cross-cut in each cooked  
potato. Squeeze gently to open. Spoon  
on selected topping or, scoop out potato,  
mash with topping then refill potato.  
6. Using the ‘Grill’ function, grill for 5  
minutes or until topping has softened  
and heated through.  
2. Lightly grease a 5-cup shallow baking  
dish. Ensure the dish is a suitable type  
and size for the oven.  
3. Layer the potato and onion in the dish,  
season with pepper if desired, pour the  
milk over the vegetables. Place into oven.  
4. Reduce temperature to 180ºC. After 10  
minutes, reduce the temperature further  
to 160ºC. Sprinkle the top evenly with  
cheese and breadcrumbs and bake for  
the remaining 40 minutes until cooked  
and golden brown.  
SUGGESTEd FILLINGS  
dUTCH TREAT  
INGREdIENTS  
½ cup grated Gouda or Edam cheese  
2 slices ham, chopped  
2 spring onions, finely chopped  
1 tablespoon sour cream  
Serve hot as an accompaniment.  
BAKEd jACKET POTATOES  
Makes 4 serves  
INGREdIENTS  
GREEK FIESTA  
4 medium potatoes, washed  
Vegetable oil, for brushing  
Salt, if desired  
INGREdIENTS  
4 spinach leaves, washed, cooked and chopped  
100g fetta cheese, crumbled  
2 tablespoons pine nuts  
Freshly ground black pepper  
METHOd  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 210ºC  
2. Pierce potatoes all over with a fork.  
Brush with oil and sprinkle with salt for  
crispy skin potatoes, if desired. Place  
into oven.  
 
29  
RECIPES  
QUICHE LORRAINE  
KUMERA SCONES  
Makes 4-6 serves  
Makes 12 serves  
INGREdIENTS  
INGREdIENTS  
1 sheet frozen shortcrust pastry, thawed  
1 tablespoon light olive oil  
8 shallots, thinly sliced  
½ cup finely chopped onion or leek  
4 rashers bacon, rinds removed, diced  
150g grated cheddar cheese  
4 eggs  
2½ cups self-raising flour  
1⁄2 teaspoon dried chives  
80g butter, chilled, chopped  
1 egg, lightly beaten  
¼ cup milk  
1 cup cooked mashed kumera  
Extra milk, for glazing  
1 cup milk  
2 tablespoons chopped fresh chives  
METHOd  
1. Using the ‘Bake’ function, preheat the  
METHOd  
oven for 10 minutes at 210ºC.  
1. Line an 18cm pie dish with the pastry  
sheet, trim and discard excess pastry.  
Ensure the pie dish is a suitable type and  
size for use in the oven. Refrigerate for  
10 minutes.  
2. Sift the flour into a large mixing bowl.  
Stir in the chives. Rub the butter into the  
flour, with fingertips, until the mixture  
resembles fine breadcrumbs.  
3. Combine the egg, milk and kumera add  
to the flour mixture. Stir with a flat bladed  
knife until mixture forms into a dough.  
Knead lightly on a lightly floured surface.  
Press dough out to 2cm-thick. Use a 5cm  
round cutter to cut into 12 rounds.  
2. Using the ‘Bake’ function, preheat the  
oven for 10 minutes at 210ºC.  
3. Prepare the pastry for blind baking by  
covering the pastry with a sheet of bake  
paper, fill with 1½ cups dry rice. Place  
into oven.  
4. Reduce temperature to 180ºC. Bake for  
10 minutes. Remove the rice and baking  
paper and bake for a further 5 minutes  
or until golden. Remove and cool.  
4. Place 6 rounds onto the lightly greased  
baking pan. Brush the tops with milk.  
Place into oven.  
5. Reduce temperature to 180ºC. Bake for  
10-15 minutes or until golden brown.  
5. Heat the oil in a frying pan over medium  
heat. Add the shallots, onion and bacon  
cook for 5 minutes or until golden. Drain  
on paper towel.  
6. Spread the bacon mixture and cheese  
evenly over the pastry base. Whisk the  
eggs, milk and chives together and pour  
over the bacon mixture. Return the pie  
dish to the oven  
6. Remove from oven and turn out onto a  
wire rack.  
7. Repeat with remaining rounds.  
Serve warm with butter.  
7. Reduce temperature to 160 C. Bake for  
30-35 minutes or until the filling is set.  
Serve hot or cold with salad.  
 
30  
RECIPES  
FOCACCIA PIZZA-STyLE  
OPEN SANdWICH MELTS  
Makes 2 serves  
Makes 2 serves  
INGREdIENTS  
INGREdIENTS  
L cup tomato paste  
2 tablespoons mayonnaise  
2 pieces Focaccia bread (approx. 15cm x 10cm),  
cut in half  
1 tomato, sliced  
4 slices thick rye, wholemeal or grain bread  
(lightly toasted if desired)  
4 small lettuce leaves  
2 cups cooked diced chicken OR  
1 x 440g can chunky tuna, drained  
2 tablespoons fresh herbs, finely chopped  
1½ cup shredded Cheddar cheese  
¼ cup pine nuts  
1 onion, sliced  
60g sliced salami  
½ cup sliced green capsicum  
60g button mushrooms, sliced  
1 teaspoon dried Italian Herbs  
1 cup grated mozzarella cheese  
METHOd  
METHOd  
1. Spread mayonnaise evenly over bread  
slices. Place lettuce leaves on top.  
1. Spread the tomato paste evenly over the  
2. Spoon chicken or tuna over lettuce.  
Sprinkle with herbs, cheese and  
pine nuts. Place two open sandwiches  
into oven.  
open focaccia slices.  
2. Arrange tomato, onion, salami, capsicum  
and mushrooms evenly over focaccia  
slices. Sprinkle with herbs and cheese.  
Place two focaccia slices into oven.  
3. Using the ‘Grill’ function, set the time for  
20 minutes.  
3. Using the ‘Grill’ function, set the time  
4. Grill for 5-10 minutes or until cheese has  
for 20 minutes.  
melted and nuts have lightly browned.  
4. Grill for 5-10 minutes or until topping  
has softened and cheese melted.  
Repeat with two remaining open sandwiches.  
Repeat with two remaining focaccia slices.  
 
31  
RECIPES  
TOMATO PIZZA SAUCE  
BASIC PIZZA dOUGH  
INGREdIENTS  
INGREdIENTS  
1 x 400g can tomatoes, chopped  
Pinch of sea salt  
3 teaspoons dry yeast  
3 teaspoons sugar  
Pinch of ground black peppercorns  
Pinch of dried oregano  
3 teaspoons salt  
1 tablespoon olive oil  
1 cup lukewarm water  
425g 00 (strong bakers) flour or plain flour  
METHOd  
1. To make the tomato sauce; Add  
tomatoes, salt, peppercorns and oregano  
to a food processor; blend for 30 seconds  
or until smooth.  
METHOd  
1. Add yeast, sugar, salt, olive oil and water  
to a large bowl; stir until combined.  
2. Makes: 2 cups tomato sauce (enough for  
2. Fold through flour until just combined,  
turn out onto a lightly floured surface  
and knead for 5-10 minutes or until a  
smooth ball forms.  
eight pizzas).  
3. Freeze: 3 months, sealed in an airtight.  
3. Place dough ball into a lightly oiled  
bowl, cover with cling wrap. Set aside  
in a warm drought free place for 30  
minutes or until dough has doubled in  
size. Turn dough out on a floured surface  
and knock back (punch) the dough to  
remove excess air, lightly knead.  
4. For thin crust, divide dough into 4 x  
170g dough balls and set aside until  
required.  
WHOLE ROASTEd GARLIC  
INGREdIENTS  
4 whole garlic bulbs  
Drizzle olive oil  
Sea salt  
METHOd  
1. Cut four square pieces of aluminum foil,  
5. For thicker crust, divide dough into 2  
large enough to wrap a garlic bulb.  
dough balls and set aside until required  
2. Place a garlic bulb into the centre of  
each foil square and drizzle each with a  
olive oil; wrap up tightly and place onto  
baking tray.  
6. Makes enough for four 30cm (12 inch)  
thin crust pizzas or two 30cm (12 inch)  
thicker crust pizza  
7. Freeze: 8 weeks, double wrapped in  
3. Using the ‘Bake’ function, preheat the  
plastic wrap.  
oven for 10 minutes at 210ºC.  
4. Place garlic parcels into oven .  
5. Reduced temperature to 180ºC and cook  
for 40 minutes or until garlic is soft.  
Remove from oven and cool completely.  
6. Separate cloves and squeeze out roasted  
garlic flesh into a bowl. Season with a  
little sea salt, and mash with a fork to  
incorporate. Drizzle with extra oil; cover  
and refrigerate until required.  
 
32  
RECIPES  
ASPARAGUS & GOAT'S CHEESE  
PIZZA WITH TOASTEd WALNUTS  
MARGERITA PIZZA  
Makes 1 pizza  
Makes 1 pizza  
INGREdIENTS  
INGREdIENTS  
170g pizza dough for thin crust or half the dough  
for thicker crust (see recipe page 32)  
170g pizza dough or half the dough for thicker  
crust (see recipe page 32)  
¼ cup tomato sauce  
½ cup shredded mozzarella cheese, shredded  
6 cherry tomatoes, quartered  
1 tablespoon extra virgin olive oil  
1 tablespoon goat’s curd  
2 teaspoons whole roasted garlic paste (see  
recipe page 32), optional  
L cup basil leaves, torn. Plus extra for garnish  
4 Bocconcini balls, halved  
Salt & pepper, to taste  
Fresh basil leaves to serve  
L cup shredded mozzarella cheese  
1 teaspoon whole roasted garlic (see recipe page  
32), optional  
6-7 asparagus spears, blanched, sliced  
lengthways  
1 tablespoon grated parmesan  
Salt & pepper, to taste  
METHOd  
2 tablespoons coarsely chopped toasted walnuts  
30g baby spinach leaves  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes on 210ºC.  
METHOd  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza tray  
and prick evenly with a fork.  
3. Spread tomato sauce over pizza base;  
sprinkle evenly with mozzarella cheese,  
cherry tomatoes, garlic and basil.  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes on 210ºC.  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza tray  
and prick evenly with a fork.  
3. Brush pizza base with olive oil and  
spread a thin layer of goat’s curd evenly  
over.  
4. Sprinkle with mozzarella, garlic,  
and asparagus and top with grated  
parmesan.  
4. Season with salt and pepper.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
6. Serve topped with torn basil leaves.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
6. Season with salt and pepper and top  
with walnuts and baby spinach leaves.  
 
33  
RECIPES  
CHILLI PRAWN & ROASTEd  
CAPSICUM PIZZA  
HAM & MUSHROOM PIZZA  
Makes 1 pizza  
Makes 1 pizza  
INGREdIENTS  
INGREdIENTS  
170g pizza dough for thin crust or half the dough  
for thicker crust (see recipe page 32)  
170g pizza dough for thin crust or half the dough  
for thicker crust (see recipe page 32)  
L cup tomato sauce  
¼ cup shredded mozzarella cheese  
¼ cup Gruyere cheese  
50g ham, chopped  
70g mushrooms, sliced, cooked  
Salt & pepper, to taste  
drizzle of balsamic vinegar to serve  
¼ cup of tomato sauce  
½ cup shredded mozzarella cheese  
¼ cup roasted capsicum, cut into thin strips  
6 cherry tomatoes, sliced  
80g green king prawn meat, chopped into pieces  
2 teaspoons chilli jam, (optional)  
Salt & pepper, to taste  
METHOd  
2 tablespoons chopped parsley and a drizzle of  
extra virgin olive oil  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes on 210ºC.  
METHOd  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza tray  
and prick evenly with a fork.  
3. Spread tomato sauce over pizza base;  
sprinkle evenly with mozzarella and  
Gruyere cheese, capsicum, ham and  
mushrooms.  
1. Using the ‘Bake’ function, preheat the  
oven for 10 minutes on 210ºC.  
2. Roll out dough ball on a lightly floured  
surface until pizza is to your desired  
thickness. Place onto a floured pizza tray  
and prick evenly with a fork.  
3. Spread tomato sauce over pizza base;  
sprinkle evenly with mozzarella cheese,  
capsicum, cherry tomatoes, prawns and  
chilli jam.  
4. Season with salt and pepper.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
4. Season with salt and pepper.  
5. Bake for 10-15 minutes or until base is  
cooked and crisp and topping is golden  
and melted.  
6. Serve with a drizzle of balsamic vinegar  
6. Serve topped with parsley and a drizzle  
of olive oil.  
 
34  
RECIPES  
CHOCOLATE MUFFINS  
APPLE ANd BLACKBERRy CRUMBLE  
Makes 12 serves  
Makes 2-4 serves  
INGREdIENTS  
INGREdIENTS  
20g butter, melted, for greasing  
2 cups self-raising flour  
½ teaspoon baking powder  
¼ cup cocoa powder  
3 tablespoons caster sugar  
1 cup dark choc bits  
2 cups cooked apple, drained  
1 x 425g can blackberries, drained  
1 cup plain flour  
2 tablespoons desiccated coconut or rolled oats  
½ cup brown sugar, firmly packed  
1 teaspoon ground cinnamon  
50g butter, chopped  
1 egg, lightly beaten  
1 cup + 1 tablespoon milk  
50g butter, melted  
METHOd  
1. Using the ‘Bake’ function, preheat the  
METHOd  
oven for 5 minutes at 175ºC.  
1. Using the ‘Bake’ function, preheat the  
2. Combine the apple and blackberries  
and place into a 16cm ovenproof dish.  
Ensure the dish is a suitable type and  
size for the oven.  
3. Mix together the flour, coconut, sugar  
and cinnamon. Rub butter into the dry  
ingredients with fingertips until the  
mixture resembles coarse breadcrumbs.  
oven for 10 minutes at 180ºC  
2. Lightly grease 6 x ½ cup capacity muffin  
pans with melted butter. Ensure the  
muffin pan is a suitable size for the oven.  
Six ramekins lined with paper cases are  
suitable.  
3. Sift the flour, baking powder and cocoa  
together into a large bowl. Stir in caster  
sugar and choc bits; mix well.  
4. Spread crumble mixture over apple  
mixture. Place into oven.  
4. Combine the egg, milk and butter and  
pour into the dry ingredients. Mix until  
just combined.  
5. Reduce temperature to 160ºC. Bake for  
20-25 minutes or until apple mixture is  
hot and the crumble topping is crisp and  
golden brown.  
5. Spoon half the mixture into the muffin  
pans until two-thirds full. Place into oven.  
6. Serve with lightly whipped cream or  
ice cream.  
6. Reduce temperature to 160ºC. Bake for  
20 minutes or until muffins are cooked  
when tested. Turn muffins out onto a  
wire rack to cool slightly.  
7. Repeat with remaining mixture.  
Serve warm.  
 
35  

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