User manual BREVILLE BOV800XL

[. . . ] 4 7 10 Breville recommends safety first Know your Breville Smart OvenTM Before first use 18 19 21 23 26 28 31 34 37 39 42 44 Preparing the oven for use A note on cooking times A note on rack height positions A note on standby mode A note on optional settings Using the plate warming tray Care and cleaning Cleaning the outer body and door Cleaning the interior Cleaning the crumb tray Cleaning the wire rack, broil rack, baking pan and pizza pan. The only exceptions are described on Page 43 - one layer of ceramic plates for warming, and the optional Cutting Board accessory provided by Breville for use in the ribbed section on top of the oven. If the ribbed section is used as a warming tray during operation, protective hot pads or insulated oven mitts should be used when removing heated items. Do not place cardboard, plastic, paper, or other flammable materials in the oven. [. . . ] Turn the TEMPERATURE dial to adjust the baking temperature in 10°F increments, from 120°F to a maximum of 450°F (or in the Celsius mode, 5°C increments, from 50°C to a maximum 230°C). NOTE: Due to the wide variety of cookie types, you will need to consider whether you're baking fresh, refrigerated or frozen cookie dough, and adjust the baking time to produce the ideal result. NOTE: It may be necessary to lightly grease or line the enamel baking pan with baking paper to prevent cookies from sticking. NOTE: Caution should be exercised when using metal foil to cover accessories, pans, and dishes. Be sure that the metal foil is fitted securely as close contact with the oven's heating elements can cause overheating and risk of fire. NOTE: When using metal foil to cover accessories, pans, and dishes, it is recommended that the wire rack be in the middle or bottom location. NOTE: 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. NOTE: Caution should be exercised when using 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. After the PREHEATING alert has sounded, the timer will automatically begin to count down in one minute increments. The temperature and time can be adjusted during the baking cycle by turning the corresponding TEMPERATURE and TIME dial. The cookie cycle can be stopped at any time by pressing the START/CANCEL button. Elements Top and bottom heating elements cycle on and off to regulate the correct temperature. Place food on the Breville enamel baking pan or in an oven-proof dish, then place on the center of the wire rack so air flows around the sides of the food. NOTE: When using metal foil to cover accessories, pans, and dishes, it is recommended that the wire rack be in the middle or bottom location. NOTE: 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. NOTE: Caution should be exercised when using 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. Turn the FUNCTION dial until the indicator on the LCD screen reaches the REHEAT function. The top figure on the LCD screen indicates the preset temperature of '325°F', while the bottom figure on the LCD screen indicates the preset time of ':15 MINS'. The reheating temperature and time can be adjusted before or during the reheating cycle. NOTE: Caution should be exercised when using metal foil to cover accessories, pans, and dishes. [. . . ] 2 Cups (500 ml) Heavy cream 4 Egg yolks 3 Tablespoons (45 ml) Granulated sugar 3 oz (90 g) Bittersweet chocolate 1 Teaspoon (5 ml) Pure vanilla extract 2 Tablespoons (30 ml) Sugar for brulee Boiling water 6 x ½ cup capacity (6 x 125 ml capacity) Ramekins Bake approximately 40 to 45 minutes or until the custards are set, but still wobbly in the center. When ready to serve, sprinkle 1 teaspoon of sugar on top of each crème brulee. Using a kitchen blow torch, slowly move the flame over the sugar from side to side until the sugar begins to melt and takes on a caramel color. In a separate bowl, whisk together the egg yolks and sugar until the mixture turns a pale yellow, about 5 minutes. [. . . ]