Futura
Snack Maker
Breville is a registered trademark of Breville Holdings Pty. Limited
ABN 98 000 092 928
Breville Customer Care Centre
Australian Customers
Breville Customer Care Centre
✉
Locked Bag 2000
Botany NSW 2019
Australia
Customer Service
Ph: 1300 139 798
¤
Fax (02) 9384 9601
Email Customer Service
New Zealand Customers
Breville Customer Service Centre
Private Bag 94411
Greenmount
✉
Auckland, New Zealand
Customer Service Ph: 09 271 3980
Fax 0800 288 513
¤
Email Customer Service
PRINTED ON
RECYCLED PAPER
© Copyright. Breville Holdings Pty. Limited 2004
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
Model SG2000/SG4000
Issue 2/00
INSTRUCTIONS FOR USE AND RECIPES
SG2000/SG4000
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OPERATING YOUR BREVILLE FUTURA SNACK
MAKER
KNOW YOUR BREVILLE FUTURA SNACK MAKER
1. Scissor Action Cooking plates
featuring Brevilles original and famous ‘cut
and seal’ automatic action
6. Unique easy clean design. Designed
with no gaps or food traps for an easy
wipe clean surface.
8. When the sandwich is cooked, remove it
BEFORE USE
with the help of a plastic or wooden
spatula. Never use metal tongs or a knife
as these can cause damage to the non-
stick coating.
Check that the cooking plates are clean and
free of dust. If necessary, wipe over with a
damp cloth.
2. Thermostatically controlled 1000 watt
7. Indicator power ‘On’ and ‘Ready’
lights
heating element.
Place Snack Maker on a flat, level surface
with the lid in the closed position.
3. Cooltouch, easy grip handle with
8. Stand up storage
9. Non slip feet
9. To maintain heat, keep the lid closed until
you are ready to toast the next sandwich.
conveniently located locking catch
1. Insert the plug into a 230/240v power
point and turn the power on. The red
power ‘ON’ light will illuminate.
4. Patented* easy to clean non-stick
At all times the lid must be
closed when cooking.
10. Cord wrap facility
☛
moulded plates
NOTE!
2. Allow the Futura Snack Maker to preheat
(with the lid closed) until the green
‘READY’ light illuminates.
5. Plates designed for super sized bread
which cuts and seals fillings with scissor
action
When using the Breville
☛
3. During this time, prepare the sandwich by
buttering up to four slices of bread and
preparing filling.
Futura Snack Maker for the
NOTE!
2.
first time you may notice a
fine smoke haze. This is
caused by the heating of
some of the components.
There is no need for
concern.
4. Place up to two slices of bread (up to 4
slices SG4000 only) on the plates,
buttered sides down. Place filling on top
of bread.
7.
3.
5.
5. Place remaining bread on filling, buttered
side up.
6.
FULLY UNWIND CORD FROM
CORD STORAGE FACILITY
BEFORE USE.
6. Carefully close the lid and clip handles
together. Do not force the lid to close
4.
1.
STEAM WILL BE EJECTED
FROM BETWEEN THE PLATES
WHEN THE LID IS CLOSED.
BE CAREFUL NOT TO MAKE
CONTACT WITH THE STEAM
AS IT MAY CAUSE BURNS.
SG2000
(2 slice)
9.
7. Toasting should take approximately three
minutes. Exact toasting time will be a
matter of taste. It will also depend on the
type of bread and type of filling used.
The green ‘READY’ light
will cycle on and off during
the toasting process
☛
SG4000
(4 slice)
NOTE!
indicating that the correct
temperature is being
maintained.
10.
8.
4
5
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HINTS FOR BEST RESULTS
RECIPES - FLAVOURED BUTTERS
occasionally to prevent sticking and to make
cleaning easier.
Add interest to your toasted sandwiches by
using a flavoured butter on the outside of
your bread. Store unused butter in the
refrigerator. Each recipe makes
CURRIED BUTTER
BREAD
125g butter, softened
The Breville Futura Snack Maker is designed
for super sized bread. With extra large
cooking plates, it cuts and seals for the
perfect toasted snack.
To season, brush the plates with a little
vegetable oil and rub off the excess with
absorbent paper. Do this after preheating
the unit.
1 teaspoon curry powder
1
4
/ teaspoon cumin
approximately 1/2 cup butter.
1
4
/ teaspoon tumeric
salt and pepper
Most types of bread can be used; white,
wholemeal, kibbled wheat, wholegrain, raisin
loaf and so on. When using raisin bread,
brioche or other sweet breads which contain
high sugar content, remember they will
brown faster.
GARLIC BUTTER
Do not use spray on non-stick coatings as
this will effect the performance of the non-
stick surface on the cooking plates.
1. Combine all ingredients mix, until well
combined.
125g butter, softened
2 garlic cloves, crushed
salt and pepper
For sweet snacks, a light sprinkling of castor
sugar over the outer buttered sides of the
bread will make them extra delicious.
1. Combine all ingredients, mix until well
combined.
MUSTARD BUTTER
FILLINGS
125g butter, softened
For extra flavour use herb or garlic butter for
spreading on bread.
3 tablespoons prepared mustard
Try to use canned or pre-cooked fruit as
fresh fruit may give off excessive juices when
heated.
1
2
/ teaspoon black pepper
HERB BUTTER
PASTRY
1. Combine all ingredients, mix until well
combined
125g butter, softened
Be careful when biting into sandwiches
containing fillings such as cheese and
tomato or jam as they retain heat and can
burn if eaten too quickly.
Frozen pastry will snap in the Futura Snack
Maker. Ready-rolled is the easiest to use,
either in sheets or from a roll. See page 10
for further details.
2 tablespoons chopped fresh herbs eg
parsley, chives, rosemary, tarragon etc
salt and pepper
SPICED BUTTER
1. Combine all ingredients mix, until well
combined.
One quarter cup of filling for each sandwich
is sufficient. Do not overfill your sandwiches.
125g butter, softened
REHEATING
If the sandwich is not being eaten
1 tablespoon sugar
1
4
/ tablespoon each nutmeg, cinnamon and
BUTTER OR MARGARINE
immediately, place it on a paper napkin to
absorb condensation. To keep for longer,
place on a rack in an oven-proof dish to
keep warm in a low oven, about 100°C. The
sandwich will keep hot for up to 20 minutes
this way, but will then begin to dry out.
allspice
For best results we recommend to butter
the outside of the bread ie place filling
between the unbuttered sides of bread.
LEMON BUTTER
1. Combine all ingredients, mix until well
combined.
125g butter, softened
2 teaspoons lemon juice
1 teaspoon finely grated lemon rind
cayenne pepper
If you are on a low fat diet or kilojoule
counting, the outside of the bread may be
left unbuttered. Season the plates
1. Combine all ingredients mix, until well
combined.
CARE AND CLEANING
DO NOT IMMERSE ANY PART
OF THE BREVILLE FUTURA
SNACK MAKER IN WATER OR
ANY LIQUID
Wipe cooking plates with a soft cloth. If
cooked on food is not removed by this
method, brush with a little oil or melted
butter. Allow to stand for five minutes then
wipe with a damp cloth.
Before cleaning, turn the power off at the
power outlet and then remove the plug.
The cooking plates are
☛
Allow your Futura Snack Maker to cool
slightly. The unit is easier to clean when
slightly warm.
coated with a non-stick
surface, do not use
NOTE!
abrasives.
Always clean your Futura Snack Maker after
each use to prevent a build up of baked-on
foods.
6
7
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PANTRY FAVOURITES
WAYS WITH LEFTOVERS
The following fillings are all made from basic
ingredients often found in a well stocked
pantry. Fast flavoursome and convenient. All
recipes make 2 sandwiches unless
otherwise stated.
SPAGHETTI OR BAKED BEANS
Use approximately /4 cup spaghetti or
baked beans per sandwich.
LAMB
BEEF
1
Combine chopped lamb with mint relish, fruit
chutney OR fresh rosemary. Add sliced tomato,
cucumber and onion for a delicious sandwich.
Combine sliced beef with cream cheese and
horseradish OR tomato, onion and mustard
OR pickles and cucumber OR onions,
grated carrot and lemon juice.
MEXICAN BEANS
CHICKEN
440g can red kidney beans, drained
1 onion, finely chopped
2 tablespoons tomato paste
1 small tomato, chopped
CORN AND BACON SNACKS
Combine sliced chicken with curry powder,
mayonnaise and parsley OR cucumber
slices and satay sauce OR prunes and
grated carrot OR onions, mushrooms, fresh
herbs and sour cream.
MEDLEY
Use any leftover stew or casserole. Remove
bones and roughly chop if too coarse. Use
approximately /4 cup per sandwich.
2 rashers bacon
1 small onion, peeled
1
1
2
/ x 440g can creamed corn
few drops Tabasco sauce
1. Remove rind from the bacon. Chop the
bacon and onion finely. Combine with the
corn. Use as required .
1. Combine all ingredients mix until well
combined. Use as required.
GOURMET SNACKS
Some easy gourmet ideas. All recipes make
two sandwiches unless otherwise stated.
PIZZA SANDWICH
FRUIT SURPRISE
2 tablespoons tomato paste
ASPARAGUS CHEESE
425g can peaches, drained well
1 teaspoon mixed spice
1 teaspoon sugar
1 teaspoon mixed herbs
310g can asparagus spears, drained
GREEK CHEESE SAVOURY
1
2
/ onion, thinly sliced
1
2
/ cup tasty cheese, grated
1
2
/ cup fetta cheese, crumbled
6 slices salami
freshly ground black pepper
salt
1
2 tablespoons sour cream
2
/ cup grated tasty cheese
4 olives, chopped
4 slices capsicum
4 slices tomato
2 slices mozzarella or tasty cheese
4 slices of bread
1. Combine all ingredients mix until well
combined. Use as required.
4 olives, sliced
4 rings capsicum
6 slices tomato
dried oregano
black pepper
1. Lay the asparagus on the bread. Sprinkle
with cheese, season with pepper and
salt. Complete sandwich. Try using the
herbed butter for extra flavour.
GLAZED APPLES
8 slices white bread, buttered lightly
Garlic butter
1
4
/ cup raw or brown sugar
1. Place half the ingredients on each
sandwich, sprinkle with oregano and
pepper.
1. Combine tomato paste and mixed herbs.
Spread one side with garlic butter and the
other with tomato paste.
425g pie apples, drained
1 tablespoon castor sugar
1 teaspoon cinnamon
TUNA
410g can tuna, drained
2 tablespoons sultanas
2. Place bread into plates, buttered side
down. Top with remaining filling
ingredients.
1
2
/ cup tasty cheese, grated
1. Press the buttered side of the bread into
the raw or brown sugar.
1 tomato, chopped
1 onion, finely chopped
salt and pepper
HEALTHY SANDWICHES
Rather than butter the bread, brush the
plates with a little oil or butter.
3. Place remaining bread buttered side up
on sandwich.
2. Combine apple, sugar, cinnamon and
sultanas, mix until well combined.
1. Combine all ingredients, gently mix well.
Use as required.
SPINACH SALAD
3. Using the prepared bread. Assemble the
sandwiches using prepared filling.
4 slices white bread
3-4 spinach leaves, blanched
CAMEMBERT CRISPS
1
1 tomato, sliced
2
/ x 125g packet camembert cheese, sliced
1
2
/ onion, sliced
2 tablespoons mango chutney
2 rashers bacon, cooked until crisp
2 prerolled puff pastry sheets
1 tablespoon pine nuts
4 slices Swiss cheese
1. Layer ingredients onto bread. Toast until
well browned.
1. Using the above directions lay the pastry
onto the Sandwich Maker. Place
ingredients onto pastry, making two
sandwiches, fold pastry over and cook
until golden brown and crisp.
8
9
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PASTRY
DESSERT STYLE SNACKS
A light crisp snack can be produced using
pastry in your Breville Futura Snack Maker.
After much experimentation we have found
that sheets of puff pastry prove to be easy
to use and give a great result.
BREVILLE PASTIES
EASY APPLE PIE
BREVILLE CHRISTMAS MINCE PIES
1
125g steak, cooked and chopped
125g mixed chopped vegetables, cooked
1 cup mashed potato
2
2 apples, peeled and grated
1 tablespoon lemon juice
2 tablespoons sultanas
2 tablespoons brown sugar
2 sheets pre-rolled puff pastry
/ cup sultanas
1
4
/ cup currants
1 teaspoon mixed peel
1 egg
415g can pie apples, drained
1
1
2
Lay / the pastry sheet over the plates
1 teaspoon mixed herbs
salt and pepper
2 sheets pre-rolled puff pastry
4
/ cup brown sugar
1
allowing the remaining pastry to lay over the
handles. Fill with required filling then fold
remaining pastry over the filling, close the
Futura Snack Maker and cook for 3 minutes
or until golden brown. When the pastry is
cooked, remove and trim the uncooked
edges.
2
/ teaspoon mixed spice
1. Squeeze excess liquid from the grated
apple. Combine apple with lemon,
sultanas and sugar. Mix until well
combined. Lay pastry over plates. Top
with apple filling. Fold pastry back over
the filling and toast until golden brown
and crisp.
1
4
/ teaspoon nutmeg
2 teaspoons brandy
1 tablespoon butter
2 sheets pre rolled puff pastry
1. Combine steak, vegetables, potatoes,
egg, herbs and seasoning, mix until well
combined. Lay pastry over plates.
1. Combine all fruit, sugar and spices. Mix
until well combined.
2. Place in filling. Fold pastry over and cook
until lightly golden brown and crisp.
All recipes make 2 sandwiches, except
where stated.
2. Serve hot with freshly whipped cream and
berries.
2. Lay the pastry over the plates. Fill with
mince mixture. Fold remaining pastry over
the filling. Toast until golden brown and
crisp.
SPINACH AND RICOTTA
BREVILLE MEAT PIES
30g butter
8-10 spinach leaves, shredded
150g minced steak
1 onion, finely chopped
CHOC MINT PUFFS
1 clove garlic, crushed
2 tablespoons chopped parsley
125g cream cheese
1 peppermint crisp chocolate bar
2 sheets pre-rolled puff pastry
1
2
1
/ cup ricotta cheese
4
/ cup tomato puree
black pepper
2 sheets pre rolled puff pastry
2 tablespoons tomato paste
1 teaspoon mixed herbs
1 tablespoon Worcestershire sauce
2 tablespoons cornflour
1. Beat the cream cheese until creamy.
Crush the chocolate bar lightly and fold
through.
1. Melt the butter, lightly saute the spinach
and garlic.
2 sheets pre-rolled puff pastry
2. Lay the pastry over the Sandwich Maker,
2. Lay the puff pastry over the plates. Fill
with choc-mint mixture, fold the pastry
back over the filling. Toast until browned.
1
1. Place all filling ingredients in a saucepan,
and bring to the boil. Simmer a further
5-10 minutes. Allow to cool before using.
2
fill each sandwich with / the spinach and
ricotta mixture. Season to taste.
3. Fold pastry back over filling and cook until
golden brown and crisp.
2. Lay pastry over the plates, fill with meat
mixture. Fold over remaining pastry. Cook
until browned.
CAMEMBERT CRISPS
1
2
/ x 125g packet camembert cheese, sliced
2 tablespoons mango chutney
2 rashers bacon, cooked until crisp
2 prerolled puff pastry sheets
1. Using the above directions lay the pastry
onto the Snack Maker. Place ingredients
onto pastry, making two sandwiches, fold
pastry over and cook until golden brown
and crisp.
10
11
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