Breville the Mini Smart Oven BOV450XL, Инструкция

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RECIPES
PREPARE THE TURKEY
1. Butterfl y the turkey breast and cover
with plastic wrap. Pound the turkey
breast until about ½ inch (1.25 cm)
thick. Remove plastic wrap and lightly
season with salt and pepper. Spread the
fi lling leaving a 1 inch border (2.50 cm).
Starting at the long end, roll up the turkey
breast. Tie roll with butcher’s twine every
1 inch (2.50 cm) to secure the roll.
2. Place the turkey breast roast onto the
Breville broil rack with the baking tray
underneath. Rub the exterior of the roast
with 1 tablespoon olive oil. Season the
roast lightly with salt and pepper.
3. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 375˚F (190˚C) and the TIME to
45 minutes (approximately). Press
START/CANCEL button to activate.
4. Roast the turkey until a thermometer
inserted into the thickest part of the
roast registers 155˚F (68˚C).
5. Remove the turkey breast roast from the
oven and tent with foil.
MAKE THE SAUCE
1. In a saucepan, melt the butter and add
the fl our. Cook for 1 minute.
2. Combine white wine, chicken stock and
reserved porcini liquid and pour the
contents into the saucepan whisking
constantly to avoid lumps. If lumps
occur strain the sauce using a fi ne mesh
sieve. Cook for 5 minutes uncovered on
medium to low heat or until thickened
and reduced by one third.
3. Season the sauce with salt and pepper if
necessary.
CARVING THE ROAST
1. Cut and remove the strings. Slice the
roast into ½ inch thick rounds and
arrange on a platter. Pour the sauce
over the sliced roast.
2. To reach the desired doneness of a
roast, it is best to remove the roast
from the toaster oven when the internal
temperature is 10˚F (6˚C) below the
desired temperature reading. The roast
will continue cooking. The term is
called “carry-over cooking.” The internal
temperature will continue to rise and
cook the interior part of the meat. It is
also extremely important to allow the
roast to rest at least 20 minutes before
carving into it. This allows the roast to
relax and hold in its juices.