Breville Kitchen Grill SG4000 User Manual

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  
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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  
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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 SG4000  
Issue 1/00  
INSTRUCTIONS FOR USE AND RECIPES  
SG4000  
 
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 2000 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  
2. Allow the Futura Snack Maker to preheat  
until the green ‘READY’ light illuminates.  
NOTE!  
5. Plates designed for super sized bread  
which cuts and seals fillings with scissor  
action  
3. During this time, prepare the sandwich by  
buttering up to eight slices of bread and  
preparing filling.  
When using the Breville  
Futura Snack Maker for the  
NOTE!  
first time you may notice a  
4. Place up to four slices of bread on the  
plates, buttered sides down. Place filling  
on top of bread.  
2.  
fine smoke haze. This is  
caused by the heating of  
some of the components.  
There is no need for  
concern.  
5. Place remaining bread on filling, buttered  
side up.  
7.  
6. Carefully close the lid and clip handles  
together. Do not force the lid to close.  
6.  
3.  
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.  
5.  
1.  
4.  
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.  
9.  
The green ‘READY’ light  
will cycle on and off during  
the toasting process  
indicating that the correct  
temperature is being  
maintained.  
NOTE!  
10.  
8.  
4
5
 
HINTS FOR BEST RESULTS  
RECIPES - FLAVOURED BUTTERS  
left unbuttered. Season the plates  
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 large sized bread. With extra large  
cooking plates, even the super sized bread  
is easily cut and sealed for the perfect  
toasted snack.  
1 teaspoon curry powder  
1
To season, brush the plates with a little  
vegetable oil and rub off the excess with  
absorbent paper. Do this after preheating  
the unit.  
4
/ teaspoon cumin  
approximately 1/2 cup butter.  
1
4
/ teaspoon tumeric  
salt and pepper  
GARLIC BUTTER  
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 that they  
tend to brown much more quickly.  
1. Combine all ingredients mix, until well  
combined.  
125g butter, softened  
2 garlic cloves, crushed  
salt and pepper  
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.  
For sweet snacks, a light sprinkling of castor  
sugar over the outer buttered sides of the  
bread will make them extra delicious.  
MUSTARD BUTTER  
125g butter, softened  
FILLINGS  
3 tablespoons prepared mustard  
For extra flavour use herb or garlic butter for  
spreading on bread.  
1
2
/ teaspoon black pepper  
Try to use canned or pre-cooked fruit as  
fresh fruit may give off excessive juices when  
heated.  
HERB BUTTER  
1. Combine all ingredients, mix until well  
combined  
125g butter, softened  
PASTRY  
2 tablespoons chopped fresh herbs eg  
parsley, chives, rosemary, tarragon etc  
salt and pepper  
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.  
SPICED BUTTER  
1. Combine all ingredients mix, until well  
combined.  
125g butter, softened  
One quarter cup of filling for each sandwich  
is sufficient. Do not overfill your sandwiches.  
REHEATING  
If the sandwich is not being eaten  
1 tablespoon sugar  
1
4
/ tablespoon each nutmeg, cinnamon and  
allspice  
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.  
LEMON BUTTER  
1. Combine all ingredients, mix until well  
combined.  
For best results we recommend to butter  
the outside of the bread ie place filling  
between the unbuttered sides of bread.  
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  
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
 
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 therefore just  
double the ingredient quantities for four  
sandwiches.  
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  
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  
CORN AND BACON SNACKS  
Use any leftover stew or casserole. Remove  
bones and roughly chop if too coarse. Use  
approximately /4 cup per sandwich.  
2 rashers bacon  
1
1 small onion, peeled  
few drops Tabasco sauce  
1
2
/ x 440g can creamed corn  
1. Combine all ingredients mix until well  
combined. Use as required.  
1. Remove rind from the bacon. Chop the  
bacon and onion finely. Combine with the  
corn. 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  
425g can peaches, drained well  
1 teaspoon mixed spice  
1 teaspoon sugar  
1 teaspoon mixed herbs  
ASPARAGUS CHEESE  
GREEK CHEESE SAVOURY  
1
2
/ onion, thinly sliced  
1
310g can asparagus spears, drained  
2
/ cup fetta cheese, crumbled  
6 slices salami  
1
1
2
/ cup tasty cheese, grated  
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  
freshly ground black pepper  
salt  
4 olives, sliced  
4 rings capsicum  
6 slices tomato  
dried oregano  
black pepper  
1. Combine all ingredients mix until well  
combined. Use as required.  
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  
2. Place bread into plates, buttered side  
down. Top with remaining filling  
ingredients.  
2 tablespoons sultanas  
410g can tuna, drained  
1
1. Press the buttered side of the bread into  
the raw or brown sugar.  
2
HEALTHY SANDWICHES  
Rather than butter the bread, brush the  
plates with a little oil or butter.  
/ cup tasty cheese, grated  
1 tomato, chopped  
1 onion, finely chopped  
salt and pepper  
3. Place remaining bread buttered side up  
on sandwich.  
2. Combine apple, sugar, cinnamon and  
sultanas, mix until well combined.  
SPINACH SALAD  
1. Combine all ingredients, gently mix well.  
Use as required.  
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 Snack Maker. Place ingredients  
onto pastry, making two sandwiches, fold  
pastry over and cook until golden brown  
and crisp.  
8
9
 
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 sheets  
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 Snack Maker, fill  
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
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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