Breville BOV650XL manual Gratin Dauphinoise Scalloped Potatoes, Roasted Corn on the COB

RECIPES

GRATIN DAUPHINOISE (SCALLOPED POTATOES)

Function: BAKE

Temperature: 350˚F (175˚C)

Cooking Time: Approximately 1 hour

Yield: 6- 8 servings

3 pounds (1.4 kg) Yukon gold potatoes

1 ½ cups (375 ml) cream

½cup (125 ml) chicken stock salt and pepper

1 tablespoon (15 ml) butter, small dice

½cup (120 ml) shredded Fontina cheese

1.Butter the bottom of an 11" x 7" x 2"

(28 cm x 19 cm x 6 cm) baking dish.

2.Peel and thinly slice the potatoes.

3.Layer one-third of the potato slices, slightly overlapping each other. Sprinkle the potatoes with salt and pepper and dot with one third of the diced butter. Repeat layering two more times.

4.Combine the chicken stock and cream and pour over the potatoes. Cover with foil.

5.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE, Set the Temperature to 350˚F (175˚C), and the TIME to 1 hour. Press the START/CANCEL button to activate.

6.Remove the foil and top the gratin with the cheese. Leave the gratin on the baking dish and turn the FUNCTION dial to BROIL. Set the TEMPERATURE to HI and set the TIME to 7 minutes (approximately). Press START/CANCEL button to activate. Bake until the cheese is melted and golden.

ROASTED CORN ON THE COB

Function: ROAST

Temperature: 425˚F (218˚C)

Cooking Time: Approximately 15-18 minutes

Yield: 5 Roasted Corn on the Cob

5 corn on the cob

2 ½ tablespoons (35 ml) softened butter

5 tablespoons (75 ml) freshly grated Parmesan Cheese

5 pieces of foil 10” squares (25 cm) Salt and pepper to taste

1.Brush ½ tablespoon (7.5 ml) of softened butter on one of the cobs. Place the corn onto one of the sheets of foil. Evenly sprinkle with 1 tablespoon

(15 ml) of Parmesan Cheese all around the corn. Lightly season with salt and pepper and enclose in a foil packet tightly. Repeat with remaining corns. Place all cobs onto the Breville enamel baking tray.

2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 425˚F (218˚C) and the TIME to 15 minutes (approximately). Press START/ CANCEL button to activate.

3.Roast the corn on the cob until tender and crisp.

RECIPES

RIBS WITH ASIAN BARBECUE SAUCE

Function: BAKE

Temperature: 350˚F (175˚C)

Cooking Time: 25 minutes

Yield: 1 rack of ribs

¹⁄³ cup (80 ml) plum sauce ½ cup (125 ml) hoisin sauce

¼cup (60ml) low sodium soy sauce

¼cup (60 ml) oyster sauce

¼cup (60 ml) honey

2 tablespoons (30 ml) minced ginger

2 cloves of garlic, minced

2 tablespoons (30 ml) sesame oil

2 tablespoons (30 ml) cider vinegar

1 tablespoon (15 ml) orange rind

1 teaspoon (5 ml) hot pepper sauce (optional)

1 rack of pork back ribs

Prepare the marinade

1.In a medium sized bowl, combine plum sauce, hoisin sauce, soy sauce, oyster sauce, honey, ginger, garlic, sesame oil, cider vinegar, orange rind, hot pepper sauce (optional). Refrigerate until ready to use.

2.Bring a large pot of water to a boil. Prepare the ribs by trimming visible fat.

3.Remove the white membrane from the underside of the rack by pulling it from one side and tearing it off. Removing the membrane allows the marinade to penetrate through the meat.

4.Once the water begins to boil, gently place the ribs into the boiling water. Turn the heat to medium/low and boil the ribs for 25-30 minutes. This process will draw out the fat.

5.Remove the ribs from the water using a set of tongs, and rinse under cool running water. Cut the ribs into single or double-bones.

6.Reserve ½ cup of the marinade for basting. Place the ribs into the remaining marinade and toss to coat. Refrigerate and marinate from 4 to 24 hours.

7.Remove the ribs from the bowl and discard marinade. Place the ribs on the Breville broil tray with the baking pan underneath.

8.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 30 minutes. Press the START/CANCEL button to activate.

9.Ten minutes before the ribs are done, baste with remaining marinade.

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