Breville Kitchen Grill 800GR User Manual

BR6096 800GR Grill Book 19/8/04 4:53 PM Page A

PROFESSIONAL

G R I L L

Breville Customer Service Centre

Australian Customers

New Zealand Customers

Mail:

Breville Customer

Service Centre

Locked Bag 2000

Botany

Mail:

Breville Customer

Service Centre

Private Bag 94411

Greenmount

NSW 2019

AUSTRALIA

AUCKLAND

NEW ZEALAND

Phone:

Customer Service:

1300 139 798

Phone:

Customer Service:

09 271 3980

Fax

(02) 9384 9601

Fax

0800 288 513

Customer Service

[email protected]

Customer Service

[email protected]

www.breville.com.au

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

Head Office Building 2, Port Air Industrial Estate,

1A Hale Street, Botany, NSW, 2019 Australia Tel 1300 139 798

20 Mono Place, Ellerslie, Auckland, New Zealand

Private Bag 94411, Greenmount, Auckland Tel 09 271 3980

Model 800GR

Issue 1/04

Due to continued product improvement, the products illustrated/photographed in this brochure may vary

slightly from the actual product.

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 4

Congratulations

on the purchase of your new Breville 800 Class Professional Grill

Inspired by the belief that healthy, low-fat meals can taste

great, your Breville 800 Professional Grill is designed with

innovative features and heavy-duty components; ensuring

powerful performance and

healthy, tasty meals and snacks.

In developing this booklet our goal was to

provide you with the essential point from which you can

start exploring the practical and everyday ways to make

the best use of your 800GR. As part of the 800 Class

product range, the 800GR represents easy cooking of

nutritious meals.

We would just like to say thank you, and…

enjoy.

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 6

BREVILLE RECOMMENDS SAFETY FIRST

KNOW YOUR BREVILLE 800 CLASS™ PROFESSIONAL GRILL

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 precaution:

Cord storage

IMPORTANT SAFEGUARDS FOR YOUR BREVILLE 800 CLASS ™ PROFESSIONAL GRILL

Quantanium

non-stick scratch

resistant surface

Unique floating

hinged top plate

• Carefully read all instructions before operating

and save for future reference.

• Do not leave the Professional Grill unattended

when in use.

• This appliance is not intended for use by young

children or infirm persons without supervision.

Patented adjustable

Grilling Height

• Remove any promotional stickers or labels before • Do not place anything on top of the Professional • Young children should be supervised to ensure

Grill Lock dial

using the Professional Grill for the first time.

Grill when the lid is closed, when in use and

when stored.

that they do not play with the appliance.

Control feature

• Do not place the Professional Grill near the edge

of a bench or table during operation. Ensure the

surface is level, clean and free of water, etc.

• It is recommended to inspect the appliance

regularly. Do not use the appliance if power

supply cord, plug or appliance becomes

damaged in any way. Return the entire appliance

to the nearest authorised Breville service centre

for examination and/or repair.

Stylish stainless

steel design

• Always switch the Professional Grill off, then

switch off at the power outlet, then unplug 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.

Levelling handle

• Do not place the Professional Grill on or near a

hot gas or electric burner, or where it could touch

a heated oven. Use the Professional Grill well

away from walls.

Variable

temperature

control dial

• Any maintenance other than cleaning should

be performed at an authorised Breville

Service Centre.

• Keep the exterior housing and the non-stick

cooking plates clean. Follow the cleaning

instructions provided in this book.

Non-stick ribbed

top plate

• Provide adequate space above and on all sides

for air circulation around the Professional Grill.

• 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.

• Do not place the Professional Grill on any surface

that may be affected by heat. The use of a heat

resistant mat is recommended on these surfaces.

15 minute

timer dial

Non-stick

flat bottom

cooking plate

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL

APPLIANCES.

• Fully unwind the cord before use.

• Always ensure the Professional Grill is properly

assembled before use.

Base plate

tilt dial

• 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.

• To protect against electric shock, do not immerse

cord, plug or appliance in water or any other liquid.

Removable

drip tray

• Do not touch hot surfaces. Use the handle to lift

and open the top plate. Take care when using

the Adjustable Grilling Height Control.

Red heating light

On/Off switch

• Do not let the cord hang over the edge of a

table or counter, touch hot surfaces, or become

knotted.

2400 watts

of power

CAUTION: FULLY UNWIND THE CORD FROM THE CORD STORAGE FACILITY BEFORE USE.

BREVILLE RECOMMENDS SAFETY FIRST

KNOW YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 8

OPERATING YOUR BREVILLE 800 CLASS™ PROFESSIONAL GRILL

FIG 1

FIG 2

FIG 3

Remove any promotional materials and

packaging materials before use. Check that the

cooking plates are clean and free of dust.

If necessary, wipe over with a damp cloth.

TO USE AS AN OPEN GRILL

5. Turn the Variable Temperature Control Dial to

‘Sear’ for fast preheating.

1. Insert the plug into a 230/240v power outlet

and switch the power ON. Switch the on/off

button to ‘ON’. The red heating light will

illuminate.

6. Allow the Professional Grill to preheat until

the red heating light goes out.

When using the Professional Grill for the first

time you may notice a fine smoke haze. This is

caused by the first heating of some of the

components. There is no need for concern.

7. The Grill must be closed to release the lock.

Turn the Grill Lock Dial on the side of the grill

to horizontal position (see Fig 2) and use the

handle to pull the top plate into the open

position (see Fig 3).

2. Ensure the Removable Drip Tray is correctly

inserted and positioned back into the

appliance (see Fig 1).

3. Ensure the top plate is in the closed position

for more efficient preheating.

4. Turn the Base Plate Tilt Dial to the

Flat position.

NOTE: It is important that the base

plate is in the flat position

Operating

when using as an open grill.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 10

5. Turn the Variable Temperature Control dial to

‘Sear’ for fast preheating.

TO USE AS A SANDWICH PRESS

1. Insert the plug into a 230/240v power

outlet and switch the power on. Switch the

on/off button to ‘ON’. The red heating light

will illuminate.

the right hand side of the top plate is used to

adjust for the thickness of the sandwich.

The levelling handle on the right hand side

of the top of the grill may be used to even

out the top plate.

FIG 3

FIG 4

NOTE: Grill Lock will automatically

reset when returned to the

‘closed’ position.

6. Allow the Professional Grill to preheat until

the red heating light goes out.

7. Use the handle to pull the top plate into the

90˚ position

2. Ensure the Removable Drip Tray is

correctly inserted and positioned back into

the appliance.

8. Place meat or foods to be cooked on either

or both of the cooking plates. Refer to Grilling

recipes or guide for cooking times.

Note: Always allow the Professional

Grill to preheat until the red

heating light goes out.

8. Place meat or foods to be cooked on the

base cooking plate. Refer to Grilling recipes or

guide for cooking times.

3. Ensure the top plate is in the closed position

for more efficient preheating.

9. When the food is cooked, remove using a

plastic spatula.

4. Turn the Base Plate Tilt Dial to the

Flat position.

9. Toasting should take approximately 5-8

minutes. Exact toasting time will be a matter

of preference. It will also depend on the type

of bread and filling used.

Note: The Professional Grill can be

used to cook foods in the open

or closed position.

5. Turn the Variable Temperature Dial to the

‘Sandwich’ position.

NOTE: Use the 15 minute Timer Dial to

select a pre-heating or cooking

TO USE AS A CLOSED GRILL

10. When the food is cooked, use the handle to

open the top plate. Remove the food using a

plastic spatula.

10. When the sandwich is cooked, use the

handle to open the top plate. Remove the

sandwich using a plastic spatula. Never use

metal tongs or a knife as these can cause

damage to the non-stick coating of the

cooking plates.

time between 1 – 15 minutes.

The Dial will need to be rotated

clockwise completely before

selecting the desired time.

When the selected time has

elapsed, a bell will ring once.

The grill will not turn off, it will

remain heating.

6. Allow the Professional Grill to preheat until

the red heating light goes out.

1. Insert the plug into a 230/240v power outlet

and switch the power ON. Switch the on/off

button to ‘ON’. The red heating light will

illuminate.

9. Use the handle to close the top plate. The

top plate has a floating hinge system that is

designed to press down evenly on the food.

The Grilling Height Control on the right hand

side of the top plate is used to adjust for the

thickness of the food. The levelling handle on

the right hand side of the top of the grill may

be used to even out the top plate (see Fig 4).

The top plate must be fully lowered to

7. During this time, prepare the sandwich and

place it onto the base plate. Always place

sandwiches towards the rear of the base

plate.

Note: The red heating light will cycle

on and off during the cooking

process indicating that the

correct temperature is being

maintained.

2. Ensure the Removable Drip Tray is correctly

inserted and positioned back into the

appliance (see Fig 3).

8. Use the handle to close the top plate. The

top plate has a floating hinge system that is

designed to press down evenly on the

sandwich. The Grilling Height Control on

Note: The red heating light will cycle

on and off during the toasting

process indicating that the

correct temperature is being

maintained.

3. Ensure the top plate is in the closed position

for more efficient preheating.

achieve grill marks onto the food.

4. Turn the Base Plate Tilt Dial to the Angle or

Flat position.

CAUTION: FULLY UNWIND THE CORD FROM THE CORD STORAGE FACILITY BEFORE USE.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 12

USING THE ADJUSTABLE GRILLING HEIGHT

CONTROL FEATURE.

position when using the Professional Grill as

an open grill.

FIG 5

FIG 6

Your Professional Grill features an Adjustable

Grilling Height Control feature which allows you

to fix the top plate to a range of positions

above the base plate.

VARIABLE TEMPERATURE CONTROL DIAL

The Breville Professional Grill features a Variable

Temperature Control dial which allows a variety

of foods to be cooked. Just select a temperature

suited to the foods which are being cooked.

This allows your Professional Grill to be used as

an open toaster, ideal for toasting open

sandwich style ‘melts’. It can also be used to

grill delicate ingredients such as fish and

hamburger buns without squashing.

With the dial set on Sear the temperature is

correctly suited to grill meats or other foods.

With the dial set on Sandwich the temperature

is correctly suited to toasting sandwiches.

1. Allow the Professional Grill to preheat until

the red heating light goes out.

15 MINUTE TIMER DIAL

2. Place the food to be grilled on the

base plate.

The Breville Professional Grill features a 15

minute timer which allows you to monitor the

time elapsed during preheating or cooking. To

set the timer, simply turn the dial clockwise

completely to the ‘15’ position and then anti-

clockwise to select the desired minutes. The

timer will ring once when the desired time

has elapsed. The grill will not turn off, it will

remain heating.

BASE PLATE TILT DIAL

Note: The Adjustable Grill Height

1. To place the base plate into the sloped

position, simply turn the Base Plate Tilt Dial

anti-clockwise until the dial reaches the

‘angle’ position. This position is suitable for

achieving the maximum fat drainage when

using the Professional Grill as a closed grill.

3. Move the Adjustable Grill Control clip on the

right hand side of the Professional Grill to the

desired height (see Fig 5).

Control can be moved to

accommodate thick or thin foods

by sliding the clip forwards or

backwards along the arm.

4. Slowly lower the top plate, using the levelling

handle on the top right-hand side of the

plate, until it rests in the appropriate position

above the food (see Fig 6).

2. To place the base plate into the flat position,

turn the Base Plate Tilt Dial clockwise until

the dial reaches the ‘flat’ position. This

position is ideal for cooking sausages,

pancakes, eggs, etc when a flat plate is

required so that the foods do not run or slide

off the grill. It is important to use the flat

5. The top plate will radiate the desired heat

to melt ingredients such as cheese or lightly

grill foods.

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 14

GRILLING GUIDE

HINTS FOR BEST GRILLING RESULTS

marinade off and dab with kitchen paper before

Contact Grilling is a healthy and efficient way to

cook. The cooking times are approximate due to

variances in ingredient thickness.

placing on the Professional Grill. Some

marinades contain high sugar levels which can

scorch on the grill plate when cooked.

NOTE: These times relate to when the

grill is in the closed and on the

contact position.

MEAT

For best grilling results use meat cuts which are

thick enough to touch the top and base plate

when the Professional Grill is closed.

Do not over cook meat, some meats are better

served pink and juicy.

RECOMMENDED CUTS

Do not pierce meat with a fork or cut meat

while cooking. This will let the juices escape,

resulting in a tougher, dry steak. Use tongs

instead.

Beef

Lamb

Pork

Sirloin (New York), Rump, Rib Eye

(Scotch Fillet), Fillet.

INGREDIENT AND TYPE

COOKING TIME

INGREDIENT AND TYPE

Chicken

COOKING TIME

Trim Lamb Leg Steaks, Fillet, Eye of

Loin, Cutlets and Diced Lamb.

Beef

When removing fish pieces, use a flat heat

resistant plastic spatula to support the food.

• sirloin steak

3 minutes for medium rare

5-6 minutes for well done

1-2 minutes

• breast fillet

• thigh fillet

6 minutes or until cooked through

4-5 minutes or until

cooked through

Butterfly Loin Steaks, Spare Ribs, Leg

Steaks, Fillets, Diced Pork.

Parboiling sausages can alleviate the need to

pierce sausages before cooking.

• minute steak

Tougher cuts such as beef blade, topside steak,

lamb forequarter or neck chops can be used. To

tenderise these cuts marinate them for a few

hours or overnight in a marinade with wine or

vinegar to help break down the connective

tissue.

• hamburger patties

4-6 minutes

Sandwich or Foccacia

3-5 minutes or until golden brown

Pork

Vegetables sliced ⁄ "; 1.25 cm thick

• fillet

• loin steaks

4-6 minutes

• eggplant

3-5 minutes

• zucchini

Lamb

• sweet potato

It is not recommended to cook items with thick

bones such as T-bone steaks.

• loin

• cutlets

• leg steaks

3 minutes

4 minutes

Seafood

• fish fillet

2-4 minutes

3-5 minutes

3 minutes

2 minutes

1 minute

Do not salt meat before cooking. Salt will draw

out the juices toughening the meat.

• fish cutlets

• octopus (cleaned)

• shrimp

Sausages

• thin

If using a marinade recipe or pre-marinated

meats from your meat retailer, drain excess

3-4 minutes

6-7 minutes

• thick

• scallops

OPERATING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

GRILLING GUIDE

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 16

CARE AND CLEANING

Before cleaning, switch the grill off at the on/off

button, switch off at the power outlet and

unplug. Allow your Professional Grill to cool

CLEANING THE DRIP TRAY

Remove and empty the Drip Tray after each use

and wash the tray in warm, soapy water. Avoid

QUANTANIUM SCRATCH RESISTANT COATING

Your Professional Grill features a special scratch

resistant non-stick coating that makes it safe to

before cleaning. The appliance is easier to clean the use of scouring pads or harsh detergents as use metal utensils when cooking.

when slightly warm.

they may damage the surface.

Regardless of this fact, Breville recommends that

Always clean your Professional Grill after each

use to prevent a build up of baked-on foods.

Rinse and dry thoroughly with a clean, soft cloth care is taken with the non-stick coating

and replace.

particularly when using metal utensils.

Wipe cooking plates with a soft cloth to remove

food residue. For baked on food residue

squeeze some warm water mixed with detergent

over the food residue then clean with a non

abrasive plastic scouring pad.

Do not use sharp objects or cut food inside the

Professional Grill. Breville will not be liable for

damage to the non-stick coating where metal

utensils have been misused.

Cooking on a non-stick surface minimises the need

for oil, food does not stick and cleaning is easier.

NOTE! The cooking plates are coated

with a non-stick surface, do not

use abrasives.

Any discolouration that may occur will only

detract from the appearance of Professional Grill

and will not affect the cooking performance.

Do not use spray-on non-stick

coatings as this will affect the

performance of the non-stick

surface on the cooking plates.

When cleaning the non-stick coating, do not use

metal (or other abrasive) scourers. Wash in hot

soapy water. Remove stubborn residue with a

non abrasive plastic scouring pad or nylon

washing brush.

WARNING: DO NOT IMMERSE ANY PART OF THE BREVILLE PROFESSIONAL GRILL IN WATER OR

ANY OTHER LIQUID.

Cleaning

DISASSEMBLING YOUR BREVILLE 800 CLASS PROFESSIONAL GRILL

CARE AND CLEANING

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 18

STORAGE

To store your Professional Grill:

1. Switch off the appliance at the on/off button,

switch off at the power outlet and unplug.

2. Allow the Professional Grill to fully cool.

3. Slide the storage clip towards the front

handle to the LOCK position so that the top

and bottom cooking plates are locked

together.

4. Slide the removable drip tray into place.

5. Wrap the cord in the cord storage area below

the appliance.

6. Store on a flat, dry, level surface.

NOTE! For added convenience the

Professional Grill may be stored

standing up in a vertical position.

CARE AND CLEANING

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 19

Recipes

RECIPES

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 21

AUSSIE BURGER

Serves 4

4. Place a pattie on each bun and top with

TERIYAKI CHICKEN FILLETS

Serves 4

OREGANO LAMB KEBABS

Serves 4

BABY OCTOPUS WITH CHILLI AND GARLIC

Serves 4

MARINATED NEW YORK CUT STEAK

Serves 4

bacon, beetroot, tomato, tomato sauce and

cheese. Add lettuce to burgers and place

reserved roll halves on top.

500g minced beef

1 tablespoon mirin

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon chopped garlic

1 tablespoon dried oregano leaves

500g lamb loin, cut into 3 cm cubes

freshly ground black pepper

Wooden skewers, soaked in water

To serve;

750g baby octopus, cleaned

2 tablespoons olive oil

2 tablespoon Thai style sweet chilli sauce

juice and zest of 1 lime

1 teaspoon minced garlic

To garnish;

1 cup red wine

1 cup fresh bread crumbs

1 small onion, peeled and finely chopped

1 teaspoon minced garlic

1 tablespoon chopped parsley

1 egg, lightly beaten

2 tablespoons soy sauce

2 teaspoons caster sugar

2 teaspoons cooking sake

2 chicken breast fillets, halved lengthways

To serve;

2 tablespoons olive oil

1 tablespoon Dijon style mustard

1 teaspoon minced garlic

4 New York cut steaks

To serve;

Serve immediately.

To cook and serve;

4 bacon rashers

Lemon wedges

Steamed rice

Lime wedges

Coriander sprigs

Creamy mashed potato

Crisp green salad

4 hamburger buns or full grain rolls

1 250g tin beetroot slices, drained

2 roma tomatoes, thinly sliced

Tomato sauce

Salad of green leaves

Salad leaves

Black olives

Crumbled fetta cheese

To serve;

Lightly steamed vermicelli noodles

Preheat Professional Grill until the Heating light

turns off.

Preheat Professional Grill until the Heating light

turns off.

Preheat Professional Grill until the Heating light

turns off.

1. Combine wine, oil, mustard and garlic in a

screw top jar and shake well. Place steaks

in a shallow dish, pour over marinade.

Preheat Professional Grill until the Heating light

turns off.

1. Combine mirin, soy sauce, sugar and sake.

Place chicken in a stainless steel baking dish

and pour prepared marinade over. Allow to

stand for 30 minutes before cooking.

4 cheddar cheese slices

1. In a large mixing bowl combine octopus with

oil, chilli sauce, lime zest, juice and garlic.

Toss well to combine and season with pepper.

⁄ iceberg lettuce heart, shredded

1. Combine oil with lemon juice and garlic in

a large mixing bowl. Add lamb and allow to

marinate for 30 minutes before threading

onto 4 kebab skewers.

2. Allow to marinate at room temperature for

30 minutes to 1 hour.

Preheat Professional Grill until the Heating light

turns off.

2. Place chicken on grill and allow top plate to

gently rest on chicken.

2. Place octopus on pre-heated grill and lower

press. Allow to cook for 3 minutes.

3. Remove steaks from marinade and place on

grill. Cook for 3 minutes for medium rare.

1. Combine all ingredients in a large mixing

bowl and mix thoroughly. Form mince into

4 patties. Set aside.

2. Season each kebab generously with pepper

and place on grill.

3. Cook for 4-5 minutes until chicken is cooked

through.

3. Remove from grill and serve on top of

vermicelli noodles, garnish with lime and

coriander.

4. Serve with creamy mashed potato and a crisp

salad.

2. Place patties on grill and allow the top

plate to rest on the patties. Adjust the

Grilling Height Control to the thickness of

the patties. Cook for 4-5 minutes or to your

required doneness.

3. Allow the top plate to rest lightly on lamb.

Cook for 4-5 minutes.

4. Remove and allow to rest for 5 minutes

before serving on a bed of steamed rice.

Garnish with lemon wedges and accompany

with a salad of green leaves.

4. Serve with crusty bread and a Greek salad

of salad leaves, black olives and crumbled

feta cheese.

3. Place bacon on grill cook for 2 minutes.

Lightly spread buns with butter or margarine.

RECIPES

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CHILLI BEEF SALAD WITH CASHEWS

Serves 4

500g rump or sirloin steak

3 mild red chillies, chopped

2 tablespoons soy sauce

1 teaspoon crushed ginger

1/2 teaspoon crushed garlic

Salad greens

To serve;

1/2 cup chopped cashew nuts

soy sauce

Preheat Professional Grill until the Heating light

turns off.

1. Slice steak into thin strips and combine with

chill, soy, ginger and garlic. Allow to marinate

for 20 minutes.

2. Place salad greens in individual serving

bowls.

3. Turn the Base Plate Tilt Dial to flat, open the

grill and cook beef on flat plate for 1-2

minutes each side.

4. Place on top of greens and sprinkle with

BR6096 800GR Grill Book 19/8/04 4:53 PM Page 25

GRILLED CHICKEN WITH LEMON THYME

Serves 4

LEMON AND SOY MARINATED SALMON

Serves 4 as an entree

HOT GINGERED PRAWNS

Serves 4

BAGEL WITH SMOKED SALMON AND CAPERS

Serves 4

BAGEL WITH SMOKED TURKEY, CRANBERRY AND LEG HAM AND SEEDED MUSTARD ON WHOLE

CAMEMBERT CHEESE

GRAIN BREAD

4 chicken breast fillets

2 teaspoons olive oil

2 teaspoons crushed garlic

2 tablespoons lemon thyme leaves

1 teaspoon grated lemon rind

2 tablespoons lemon juice

cracked black pepper

To Serve;

300g piece salmon fillet, skin removed

2 tablespoons soy sauce

1 teaspoon wasabi paste

2 tablespoons lemon juice

2 teaspoons sesame oil

To serve;

1 kg green king prawns, peeled with tails intact

1 teaspoon crushed garlic

1/4 cup soy sauce

1/4 cup dry white wine

1 tablespoon finely shredded ginger

350 ml Thai sweet chilli sauce

Wooden skewers, soaked in water

To serve;

4 bagels – split

4 tablespoons cream cheese

8 slices smoked salmon

6 shallots, peeled and sliced finely lengthwise

1 tablespoon capers, drained and chopped

1 lemon

Serves 4

4 bagels – split

butter or margarine

4 slices smoked turkey breast – cut in half

3 tablespoons cranberry sauce

1 cup snow pea sprouts

1 small camembert cheese, cut into fine slices

8 slices ‘large’ size wholegrain pre-sliced bread

butter or margarine

4 slices leg ham

3 tablespoons seeded mustard

1 avocado, peeled and sliced thinly and

squeezed with lemon juice

1 vine-ripened tomato, sliced

6-8 inner leaves of cos lettuce, roughly torn

Pickled ginger

Sautéed spinach

freshly ground black pepper

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

lemon wedges

crisp green salad

Steamed jasmine rice

Sautéed chinese broccoli

Preheat Professional Grill until the Heating light

turns off.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

1. Spread base of bagels with cream cheese.

Lay salmon slices over, divide shallots

between the 4 bagels, sprinkle over capers

and squeeze with lemon juice. Season with

pepper and place top on bagel.

1. Lightly spread bagels with butter or

margarine. Arrange half the turkey slices in

bagels. Spread the cranberry sauce. Top with

snow pea sprouts, then camembert slices and

finally remaining turkey.

Preheat Professional Grill until the Heating light

turns off.

Preheat Professional Grill until the Heating light

turns off.

1. Cut salmon into 1cm thick slices. Combine

soy, wasabi, lemon juice and sesame oil.

Pour over salmon and allow to marinate for

20 minutes.

1. Lightly spread bread with butter or margarine.

Place ham on half the bread and spread with

mustard. Lay avocado slices over, then tomato

and finally lettuce leaves.

1. Place chicken breasts in large flat dish.

Combine oil, garlic, lemon thyme, lemon

rind and juice and pepper and mix well.

Pour over chicken breasts. Allow to marinate

for 15 minutes.

1. Thread prawns onto soaked wooden skewers

approx 4 per skewer.

2. Turn the Base Plate Tilt Dial to flat, open the

grill, place salmon on flat plate for 20-30

seconds each side or until seared. Serve

salmon with spinach and ginger

2. Combine remaining ingredients and mix well,

pour over prawn skewers. Place skewers on

pre-heated grill and lower top plate, cook for

1 minute or until pink and tender. Serve with

steamed rice and broccoli.

2. Place in pre-heated grill and allow top plate

to gently rest on bagels using the adjustable

height control.

2. Place in pre-heated grill and allow top plate

to gently rest on bagels using the adjustable

height control.

2. Top with remaining bread slices and place in

grill, allow press to gently rest on bread, cook

until golden brown.

2 Turn the Base Plate Tilt Dial to flat, open the

grill, place chicken on ribbed grill and cook

for 3 minutes each side or until cooked to

your liking Slice breasts diagonally, serve with

lemon wedges and a green salad.

3. Allow to toast for 1 ⁄ minutes or until

required doneness. Remove from press and

serve immediately.

3. Allow to toast for 1 ⁄ minutes or until

required doneness. Remove from press and

serve immediately.

3. Remove from press. Cut each sandwich in half

and serve immediately.

RECIPES

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 27

SMOKED CHICKEN WITH BASIL AND

FRESH MANGO

LAVOSH ROLL WITH PRAWNS, LIME AND

MAYONNAISE

ROAST CHICKEN ROLL WITH SEMI-DRIED

TOMATOES AND ROCKET

PASTRAMI ON TURKISH WITH MUSTARD

MAYONNAISE

TURKISH BREAD WITH SALAMI, BOCCONCINI

AND PESTO

Serves 4

Serves 6

8 slices ‘large’ wholegrain pre-sliced bread

butter or margarine

250g sliced smoked chicken – smoked chickens

are available from better delis and supermarkets deveined and roughly chopped

– char-grilled rotisserie chicken can be

substituted

1 medium size ripe mango, peeled and sliced

3-4 tablespoons whole egg mayonnaise

1 1/2 cup basil leaves roughly torn

freshly ground black pepper

4 slices lavosh bread

6 tablespoons mayonnaise

500g medium sized king prawns, shelled,

4 slices pita bread

1 Turkish bread cut into 6 equal sections

butter or margarine

18 slices pastrami

6 tablespoons mustard mayonnaise

2 vine-ripened tomatoes, sliced

2 cups baby spinach leaves

12 slices Swiss style cheese

freshly ground black pepper

1 Turkish bread cut into 6 equal sections

butter or margarine

18 slices Italian or Spanish salami

6 bocconcinni, sliced

1 punnet cherry tomatoes cut in half

1 cup pesto – available from better delis and

supermarkets

6 tablespoons mayonnaise

250g sliced or chopped char-grill rotisserie

chicken

1 cup semi-dried tomatoes, roughly chopped

1 bunch rocket leaves, roughly torn

freshly ground black pepper and sea salt

1 punnet alfalfa sprouts

6-8 inner leaves of cos lettuce, cut into strips

juice of 1 lime

freshly ground black pepper

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

1. Place pita bread flat on work surface. Spread

with mayonnaise (then keeping all ingredients

on one end of bread) divide chicken between

pita and top with tomatoes and rocket.

1. Cut each section of Turkish bread through the

centre and set aside top pieces. Lightly

spread Turkish bread with butter or margarine.

Divide the salami between the Turkish bread.

Arrange bocconcinni over and then cherry

tomatoes.

Preheat Professional Grill on Sandwich setting

until the Heating light turns off.

1. Cut each section of Turkish bread through

the centre and set aside top pieces. Lightly

spread Turkish bread with butter or

margarine. Divide the pastrami between

the Turkish bread. Spread pastrami with

mustard mayonnaise.

1. Place lavosh bread flat on work surface.

Spread with mayonnaise (then keeping all

ingredients on one end of bread) divide

prawns between lavosh and top with sprouts

and lettuce. Squeeze with lime juice and

season with pepper.

1. Lightly spread bread with butter or margarine.

Arrange chicken on half the bread, then place

mango slices over chicken. Spoon mayonnaise

over the mango and scatter with basil leaves.

Season with pepper.

2. Season generously and then roll pita firmly

but not too tightly. Place in pre-heated grill

and allow top plate to rest gently on bread

2. Spoon pesto over and top with reserved

bread slices.

2. Arrange tomato slices over and then baby

spinach leaves. Place cheese over each

Turkish bread and then top with reserved

bread slices.

2. Rolls lavosh firmly, but not too tightly. Place

in pre-heated grill and allow top plate to rest

gently on bread.

3. Allow to cook until pita is a light

golden brown.

2. Top with remaining bread and place

sandwiches in pre-heated grill. Allow

grill to gently rest on bread, cook until

golden brown.

3. Place in pre-heated grill and allow press to

gently rest on bread.

4. Remove from grill and serve immediately as is

or cut each pita in half and wrap in a paper

napkin to serve.

3. Allow to cook until lavosh is a light golden

brown.

4. Allow to cook until Turkish bread is lightly

browned.

3. Place Turkish bread in pre-heated grill and

allow grill to gently rest on bread

3. Remove from grill. Cut each sandwich in half

and serve immediately.

4. Remove from grill and cut in half, wrap each

half in a paper napkin and serve immediately.

4. Allow to cook until Turkish bread is lightly

browned and cheese has melted slightly.

RECIPES

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 29

NOTES

.......................................................................................................................................................................................................................................................

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BR6096 800GR Grill Book 19/8/04 4:53 PM Page 31

NOTES

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