Breville BPI640 manual Bread, Fillings

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Bread

•The Pie Maker can also prepare economical pies from bread. Most types of large-sized sandwich bread can be used: white, wholemeal, raisin loaf etc. It is not recommended to use thick slices as they will prevent the lid from closing properly. Heavy grained breads are also not recommended as they may scratch the Cooking Plates and are not sufficiently pliable for shaping into the Pie Molds. When using raisin bread, brioche or other sweet breads that are higher in sugar, remember that they may brown quickly.

•To cut 4 bread tops and 4 bread bases, use 8 slices of large-sized sandwich bread. Position the Pastry Cutter over each slice and cut by pressing down into the bread. Do not twist. Ensure the cut is smooth around the edges.

•For best results we recommend to butter the outside of the bread, that is, place the buttered side against the Cooking Plates. Place filling into the unbuttered side. If you are on a low fat diet or calorie counting, the outside of the bread may be left unbuttered. Season the plates occasionally to prevent the bread from sticking and to make cleaning easier.

Fillings

•Fillings should be cooked and cooled before adding to the pastry base. The cooking time for the pies is not sufficient to cook raw meat fillings or soften fresh fruit or vegetable fillings.

•Any ingredients you have in your kitchen, left-overs and canned food make quick and easy pie fillings.

•Ensure all ingredients are cut into small and even pieces to allow them to heat through.

•Pies with insufficient filling will not form a good shape and may not brown on top.

•Excess prepared fillings may be stored in an air-tight container in the refrigerator for up to 2 days.

•Be careful when biting into hot pies and especially hot pies containing fillings such as cheese, tomato or jam as these retain heat and may burn your mouth if eaten too quickly.

NOTE

Do not use liquid ingredients such as sauces, gravies and custard on their own or in large amounts, as they will overflow and make the pastry soggy.

Always combine with solid ingredients.

Spoon cooled, pre-cooked filling into the pastry base. As a general rule, use L cup of filling per pie. Do not overfill your pies.

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