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8
Operating Your Breville Pie Maker continued
6. Place a pastry base (floured side up) into the centre
of each pie well and use the pie press to press and
mould into the shape of the pie well, ensuring the
edges of the pastry overlap the crimping area of the
pie well.
7. Spoon ½ cup of pre-prepared or pre-cooked and
cooled filling into the pastry base unless specified to
do otherwise in the recipe. Do not overfill the pastry
bases.
NOTE
Do not use liquid ingredients only (such as sauces
and gravies or in large proportion to solids) for the
pie fillings, as liquid will overflow and make the
pastry soggy. Always combine liquid ingredients
with solid ingredients.
8. Place the pastry tops over the filling, ensuring the
edges are positioned evenly and aligned with the
pastry base edges.
9. Close the lid, ensuring the locking latch clicks into
position. The lid has to be securely closed to ensure
when baking pies that pastry tops and bases are
crimped together to seal in the filling.
NOTE
The lid must be closed when baking pies, but check
progress during baking so that desired shade of
golden brown is reached.
10. Cooking times will vary depending on the recipe. For
example, pies will require approximately 8 minutes.
NOTE
Do not use metal utensils to remove the cooked
items as these may scratch the non-stick surface of
the cooking plates.
11. Open the lid and remove the baked items using a
heat-proof plastic spatula or plastic tongs.
12. If more baking is required, close the lid and follow
Steps 3-10.
13. At the end of baking, switch off at the power outlet
and unplug the power cord from the power outlet.
Allow the appliance to cool slightly. The appliance
is easier to clean when slightly warm. (Refer to the
cleaning and storage instructions in this booklet).