BRC600
the Multi Chef
™
Instruction Booklet
CONGRATULATIONS
on the purchase of your new Breville product
3
CONTENTS
4 Breville recommends safety first
7 Know your Breville product
9 Operating your Breville product
- How to make risotto (p10)
- How to make rice (p12)
- How to slow cook (p14)
16 Rice cooking tables
18 Rice variations
20 Steaming foods
25 Care and cleaning
27 Troubleshooting
29 Recipe ideas
4
BREvILLE RECOMMENDS SAFETy FIRST
At Breville we are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise
a degree of care when using any electrical appliance and adhere to the following precautions.
READ ALL INSTRUCTIONS
BEFORE USE AND SAvE FOR
FUTURE REFERENCE
• Remove and safely discard any
packaging material and promotional
labels before using the appliance for the
first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this multi cooker.
• Do not place the multi cooker near
the edge of a bench or table during
operation. Ensure that the surface is
level, clean and free of water and
other substances.
• Position the lid so that the steam vent is
directed away from you. Lift and remove
the lid carefully to avoid scalding from
escaping steam.
• Always ensure the multi cooker is
properly assembled before use. Follow
the instructions provided in this book.
• Always operate the multi cooker on a
stable and heat resistant surface.
• Use the removable cooking bowl
supplied with the multi cooker. Do not
use any other bowl inside the multi
cooker housing.
• Do not use a damaged or dented
removable cooking bowl. If damaged or
dented, replace bowl before using.
• Do not operate the multi cooker on a
sink drain board.
• Do not place anything on top of the lid
when assembled, when in use and
when stored.
• We recommend the slow cooker is not
placed on a stone bench top when it's
cooking. This is due to bench tops being
sensitive to uneven heat and may crack
if heated locally. If you would like to cook
with the slow cooker on the bench top,
place a chopping board or heat proof mat
underneath the slow cooker.
• Do not touch hot surfaces. Use the
handle for lifting and carrying the
multi cooker.
• Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to
clean the outside of the multi cooker
housing or cooking bowl as these can
damaged the housing or the coating of
the cooking bowl.
• Keep the multi cooker clean. Follow
the cleaning instructions provided in
this book.
• Never plug in or switch on the multi
cooker without having the removable
cooking bowl placed inside the multi
cooker housing.
• Do not place food or liquid in the multi
cooker housing. Only the removable
cooking bowl is designed to contain
food or liquid.
• Never operate the multi cooker without
food and liquid in the removable
cooking bowl.
• Do not touch hot surfaces, use oven
mitts to remove the lid and or removable
cooking bowl. Lift and remove the lid
carefully and away from yourself to
avoid scalding from escaping steam.
• Do not allow water from the lid to drip
into the multi cooker housing, only into
the removable cooking bowl.
IMPORTANT SAFEGUARDS
5
BREvILLE RECOMMENDS SAFETy FIRST
• Do not leave the multi cooker
unattended when in use.
• Extreme caution must be used when
the multi cooker contains hot food and
liquids. Do not move the appliance
during cooking.
• The temperature of accessible surfaces
will be high when the multi cooker is
operating and for some time after use
• Do not place anything, other than
the lid, on top of the multi cooker
when assembled, when in use and
when stored.
• Always insert the connector end of the
power cord into the appliance inlet
before inserting power plug into the
power outlet and switching on appliance.
Ensure the appliance inlet is completely
dry before inserting the connector end
of the power cord.
• To prevent scratching the non-stick
surface of the removable cooking bowl,
always use wooded or plastic utensils.
• Always position steam vent on lid away
from yourself to avoid scalding from
escaping steam.
• Ensure the removable cooking bowl is
correctly positioned in the multi cooker
base before you commence cooking.
• The appliance connector must be
removed before the multi cooker is
cleaned and that the appliance inlet
must be dried before the multi cooker is
used again.
• To prevent damage to the multi cooker
do not use alkaline cleaning agents
when cleaning, use a soft cloth and
mild detergent.
• Always have the glass lid placed
correctly into position on the appliance
throughout operation of the appliance
unless states in the recipe to have
it removed.
• The glass lid has been specially treated
to make it stronger, more durable and
safer than ordinary glass, however it
is not unbreakable. If struck extremely
hard, it may break or weaken, and could
at a later time shatter into many small
pieces without apparent cause.
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Fully unwind the power cord before use.
• Connect only to 230V or 240V
power outlet.
• Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
• To protect against electric shock, do not
immerse the power cord, power plug or
appliance in water or any other liquid or
allow moisture to come in contact with
the part, unless it is recommended in the
cleaning instructions.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. To avoid a hazard, do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorized Breville service
centre for examination and/or repair.
6
BREvILLE RECOMMENDS SAFETy FIRST
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
• This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
• The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
• Always turn the appliance to the OFF
position, switch off at the power outlet
and unplug at the power outlet when the
appliance is not in use.
SAvE THESE
INSTRUCTIONS
• Before cleaning, always turn the
appliance to the OFF position, switch off
at the power outlet, unplug at the power
outlet and remove the power cord, if
detachable, from the appliance and allow
all parts to cool.
• Do not place this appliance on or near a
heat source, such as hot plate, oven
or heaters.
• Position the appliance at a minimum
distance of 20cm away from walls,
curtains and other heat or steam
sensitive materials and provide
adequate space above and on all sides
for air circulation.
IMPORTANT
Fully unwind the cord before use.
Ensure appliance is fully cooled
before storing power cord inside
removable cooking bowl.
KNOW
your Breville product
8
PAGE HEADER...KNOW yOUR BREvILLE PRODUCT
A
B
C
D
ML
E F G H I J K
A. Tempered domed glass lid
With steam vent. Dishwasher safe.
B. Removable non-stick cooking bowl
Prevents risotto and rice from sticking.
C. Cool-touch handles
D. Removable power cord (not shown)
For convenient serving at the table
and storage.
E. RISOTTO setting
F. SAUTÉ|SEAR setting
G. RICE|STEAM setting
Large 10 scoop capacity cooks up to
20 scoops of cooked rice.
H. LOW SLOW COOK setting
Gently simmers food for an extended
period of time.
I. HIGH SLOW COOK setting
Simmers food quicker for when time is
a constraint.
J. KEEP WARM
Automatically switches on after each
setting (except sauté).
K. START|CANCEL button
L. Stainless steel steaming tray
Ideal for vegetables, seafood and poultry.
M. Rice scoop and serving spoon
OPERATING
your Breville product
10
PAge heAder.....
OPERATING yOUR BREvILLE PRODUCT
BEFORE FIRST USE
Before first use, remove all packaging
material and promotional labels and wash
the non-stick removable cooking bowl,
stainless steel steaming tray and glass lid in
hot soapy water, rinse and dry thoroughly.
HOW TO MAKE RISOTTO
SAUTÉ|SEAR setting
1. Ensure exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface).
2. Plug power cord into a 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
3. Press the SAUTÉ|SEAR button, the
button surround will illuminate in white.
Press the START|CANCEL button to
activate the setting, the button surround
will illuminate red.
4. Cover with lid and allow to pre-heat for
approximately 2–3 minutes (do not
pre-heat for longer than 5 minutes).
5. Add oil/butter and allow to heat/melt
for approximately 1 minute.
6. If using chicken or seafood in the recipe,
sear in small batches, cover with lid and
stir occasionally until food is cooked.
Remove from cooking bowl.
7. Add extra oil/butter to cooking bowl if
necessary or if recipe states. Allow to
heat for approximately 1 minute.
8. Add ingredients such as onions and
garlic. Sauté, cover with lid if necessary
and stir occasionally for about
4 to 5 minutes or until cooked to
desired brownness.
9. Stir in Arborio or carnaroli rice and
mix well. Sauté for approximately
2–3 minutes, stirring occasionally.
10. Pour in wine (if using) and cook
uncovered until rice has absorbed all
liquid and alcohol has evaporated,
stirring frequently.
11. Press the START|CANCEL button to
stop the SAUTÉ|SEAR setting.
12. Refer to step 1 in the RISOTTO
setting section below.
RISOTTO Setting
1. Follow steps 1–11 in the SAUTÉ|SEAR
setting section above.
2. Add stock or water and stir well. Cover
with lid and press the RISOTTO button,
then press the START|CANCEL
button to activate the setting. The
START|CANCEL button surround
will illuminate red and cooking
will commence.
3. Allow to cook until the ready
beeps sound and the multi cooker
automatically switches to the
KEEP WARM setting. This will
take approximately 20–30 minutes
depending on the recipe.
4. Remove lid and stir well using the
serving spoon provided. At this stage
remaining ingredients can be added
i.e., butter, parmesan cheese, herbs,
salt and pepper.
5. The multi cooker will remain on the
KEEP WARM setting for 30 minutes
before switching OFF. However, risotto
is best served as soon as possible after
completion of cooking.
11
PAge heAder.....
OPERATING yOUR BREvILLE PRODUCT
NOTE
There may be occasions when
the multi cooker switches to the
KEEP WARM setting or switches
off before cooking is complete.
If this occurs, simply press the
desired cooking button, then press
the START|CANCEL button. The
START|CANCEL button surround will
illuminate red and the selected setting
will be activated. This is a safety
mechanism to prevent overheating
due to certain cooking conditions.
TIP
For optimum risotto results,
we recommend you stir once after
15–20 minutes in the RISOTTO setting.
NOTE
The multi cooker rice scoop is not a standard metric measuring cup.
1 multi cooker rice scoop is equal to 150g of uncooked rice and 180ml of water.
(1 Australian standard metric measuring cup is equal to 200g of uncooked rice)
If your multi cooker rice scoop is lost or misplaced, use another cup but maintain the
same cooking ratios and ensure you do not exceed the 10 scoop maximum line in the
removable cooking bowl:
White Rice = 1 scoop rice + 1 scoop water
Brown Rice = 1 scoop rice + 1½ scoops water
}
Using the multi cooker rice scoop
12
PAge heAder.....
OPERATING yOUR BREvILLE PRODUCT
HOW TO MAKE RICE
RICE|STEAM setting
Fig. 1
1. Use the multi cooker rice scoop provided
to measure the required quantity of rice
(refer to cooking tables - page 17).
Always measure level scoops, not
heaped (Fig 1).
2. Place measured rice into a separate bowl
and wash with cold water to remove
any excess starch. The rice is ready for
cooking when water runs clear from the
rice. Drain well.
3. Ensure the exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface)
(Fig 2).
Fig. 2
4. Add the washed rice to the removable
cooking bowl, ensuring rice is spread
evenly across the bottom of the bowl and
not heaped to one side (Fig 3).
Fig. 3
5. Add water using the following ratios:
White Rice = 1 scoop rice : 1 scoop water.
Brown Rice = 1 scoop rice : 1½ scoops
water.
6. Place the glass lid into position.
7. Plug power cord into 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
8. Press the RICE|STEAM button,
then press the START|CANCEL
button to activate the setting. The
START|CANCEL button surround
will illuminate red and cooking
will commence.
9. When cooking is complete, the ready
beeps will sound and the multi cooker
will automatically switch to the
KEEP WARM setting.
10. Open the lid and turn the rice over with
the serving spoon provided. Replace the
lid and allow the rice to stand for
10–15 minutes before serving.
This allows any excess moisture to
be absorbed, resulting in a fluffier
rice texture.
13
PAge heAder.....
OPERATING yOUR BREvILLE PRODUCT
NOTE
After using the RICE setting the
appliance will automatically switch
to the KEEP WARM setting for up to
5 hours.
NOTE
Do not remove the glass lid until ready
to serve (except for when turning over
rice after cooking is complete or as
suggested in the recipes).
NOTE
To stop the KEEP WARM setting,
unplug the power cord.
IMPORTANT
• Always place liquid into the
removable cooking bowl before
pressing the START|CANCEL
button.
• Do not interfere with the automatic
selector control during operation.
• To prevent scratching the
non-stick surface of the removable
cooking bowl, always use wooden
or plastic utensils.
• Ensure the removable cooking
bowl is correctly positioned in
the appliance base before you
commence cooking.
WARNING
• Before removing the non-stick
cooking bowl from housing,
always ensure the power cord
is unplugged. Always ensure
appliance is switched off at the
power outlet and power cord
is unplugged.
• Always use heat protective gloves
or oven mitts when removing the
lid and the non-stick cooking bowl
from the appliance.
• Always position steam vent on
lid away from yourself to avoid
scalding from escaping steam.
• Always lift and remove the lid
carefully, angling it away from
yourself to avoid scalding from
escaping steam.
• To ensure continued protection
against risk of electric shock,
connect to properly grounded
outlets only.
• Cook only in removable non-stick
cooking bowl.
• Do not use a damaged or dented
removable cooking bowl.
If damaged or dented, replace
bowl before using.
14
OPERATING yOUR BREvILLE PRODUCT
HOW TO SLOW COOK
SEAR Setting
Searing in the multi cooker may take a little
extra time and whilst not strictly necessary,
the rewards are evident in the end result.
The cooking bowl keeps the heat stable
and uniform allowing the meat to brown
and form an even crust. Plus searing seals
in the moisture, intensifies the flavour and
provides more tender results.
1. Ensure exterior of the removable
cooking bowl is clean before placing it
in the housing (this will ensure proper
contact with the inner cooking surface).
2. Plug power cord into a 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
3. Press the SAUTÉ|SEAR button, the
button surround will illuminate white.
Press the START|CANCEL button to
activate the setting, the button surround
will illuminate red.
4. Cover with lid and allow to pre-heat
for approximately 2–3 minutes (do not
preheat for longer than 5 minutes).
5. Add oil/butter and allow to heat/melt for
approximately 1 minute with the lid on.
6. Always sear meat and poultry in small
batches. Cover with lid and cook,
stirring occasionally until food is evenly
browned. Remove from cooking bowl.
When finished searing, proceed to the
Slow Cook Settings section below.
Slow Cook Settings
The multi cooker has two slow cook settings:
Low and High. Use the recommended
guidelines below to determine cooking time
and heat settings and use recipes in this
instruction book. Dishes can be prepared
well in advance and cooking time regulated
so that food is ready to serve at a
convenient time.
A general rule of thumb for most slow
cooked meat and vegetable recipes is:
Setting Cooking Time
LOW: 6–7 hours
HIGH: 3–4 hours
Your favourite traditional recipes can also
be easily adapted to this slow cooker. Simply
halve the amount of liquid and increase the
cooking time.
NOTE
These cooking times are approximates
only and times can vary depending
on ingredients, quantities in recipes
and whether the cooking bowl and its
ingredients are hot from searing.
As a guide meats such as chicken or small
pieces of meat will have best results when
cooked on high for 3–4 hours.
Larger pieces of meat such as lamb shanks
will have best results when cooked on low
for 6–7 hours.
Cooking Times (with Searing)
When the SAUTÉ|SEAR setting is used
prior to slow cooking, cooking times will
be shortened slightly. Check for doneness
intermittently during cooking.
15
OPERATING yOUR BREvILLE PRODUCT
Low or High Slow Cook Settings
1. Add all ingredients into the cooking
bowl, ensuring denser foods are spread
evenly across the bottom of the bowl
and not heaped to one side and the
liquid level is between MIN and MAX
markings on the bowl.
2. Place the glass lid into position.
3. Press the LOW SLOW COOK OR HIGH
SLOW COOK button, then press the
START|CANCEL button to activate the
setting. The START|CANCEL button
surround will illuminate red and cooking
will commence.
4. Allow to cook until the ready beeps
sound. The unit then automatically
switches to KEEP WARM setting.
5. The multi cooker will remain on the
KEEP WARM setting for 5 hours before
switching OFF.
The Breville Multi Chef is designed
specifically for flavour layering. A technique
professional chefs use to enhance and
deepen the taste of meals by using the
same pan for browning onions, searing
meats and creating casseroles, curries,
soups and bolognaise.
For this reason, Breville have now developed
a SLOW COOK with a SAUTÉ|SEAR
setting to caramelise vegetables and
sear meats before commencing the
slow cooker function.
Following is a guide to help simplify the
process of slow cooking, allowing you to
obtain optimum results from your multi
cooker. We have also included helpful hints
for successful slow cooking. For recipes, go
to www.breville.com.au and recipe section in
this instruction book.
PREPARING MEAT AND POULTRy
Select the freshest cuts when purchasing
meat. Trim the meat or poultry of any visible
excess fat. If possible, purchase chicken
portions without the skin. Otherwise, the
slow cooking process will result in extra
liquid being formed from the fat as it melts.
For casserole type recipes, cut the meat into
cubes, approximately 4cm to 5cm.
Slow cooking allows less tender cuts of
meat to be used. The bones can be left in
meat or poultry. This imparts a good
flavour and helps to keep the meat tender
during cooking.
SUITABLE MEAT CUTS FOR SLOW
COOKING
Beef chuck, skirt, round steak, boneless shin
(gravy) beef, bone-in-shin (osso bucco),
tri tip.
Lamb shanks, drumsticks (frenched shanks),
neck chops, boned out forequarter or
shoulder.
Veal diced leg, shoulder/forequarter chops
and steaks, neck chops, knuckle (osso
bucco).
Pork leg steaks, diced belly, diced shoulder,
boneless loin chops.
Chicken pieces bone in (thigh cutlets/
drumsticks).
Chicken thigh fillets.
PREPARING vEGETABLES
Vegetables should be cut into even-sized
pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding to
other foods cooking in the multi cooker.
RICE COOKING TABLES
for your Breville product
17
PAGE HEADER...
The rice scoop provided with your multi cooker is used in the following tables.
NOTE
The multi cooker rice scoop is not a standard metric measuring cup.
1 multi cooker rice scoop is equal to 150g of uncooked rice and 180ml of water.
(1 Australian standard metric measuring cup is equal to 200g of uncooked rice)
If your multi cooker rice scoop is lost or misplaced, use another cup but maintain the
same cooking ratios and ensure you do not exceed the 10 scoop maximum line in the
removable cooking bowl:
White Rice = 1 scoop rice + 1 scoop water
Brown Rice = 1 scoop rice + 1½ scoops water
RICE COOKING TABLES
White Rice
UNCOOKED
WHITE RICE
(MULTI COOKER
RICE SCOOPS)
COLD TAP WATER
(MULTI COOKER
RICE SCOOPS)
COOKED RICE –
APPROx.
(MULTI COOKER
RICE SCOOPS)
COOKING
TIME – APPROx.
(MINUTES)
2 2 5 10–12
4 4 9 12–15
6 6 15 15–20
8 8 16 20–25
10 10 27 25–30
Brown Rice
UNCOOKED
WHITE RICE
(MULTI COOKER
RICE SCOOPS)
COLD TAP
WATER
(MULTI COOKER
RICE SCOOPS)
COOKED RICE –
APPROx.
(MULTI COOKER
RICE SCOOPS)
COOKING
TIME – APPROx.
(MINUTES)
2 3 5 25–30
4 6 10 30–40
6 9 15 40–45
}
Using the multi cooker rice scoop
NOTE
Due to the additional water needed
to cook brown rice, some starchy
water bubbles may rise to the lid
while cooking.
RICE vARIATIONS
for your Breville product
19
PAGE HEADER...RICE vARIATIONS
SAvORy RICE
Prepare rice in the multi cooker as specified,
substituting all the water with the same
quantity of chicken, beef, fish, or
vegetable stock.
SWEET RICE
Prepare rice in the multi cooker as specified
substituting half the water with apple juice,
orange juice or pineapple juice. Cooking rice
with milk or cream is not recommended as
it will burn onto the bottom of removable
cooking bowl.
SAFFRON RICE
Add ¼ teaspoon of saffron powder or
2 saffron threads to every 2 cups of water.
Use the white rice cooking tables. Mix well.
ARBORIO RICE
Arborio rice is short round-grained pearly
rice often used for Italian risotto cooking.
Use the brown rice cooking tables.
JASMINE RICE
Jasmine rice is fragrant long grain rice.
Use the white rice cooking tables.
BASMATI RICE
Basmati rice is an aromatic long grain rice.
Use the white rice cooking tables.
WILD RICE
It is not recommended to cook wild rice
alone in the multi cooker as it requires a
substantial amount of water. It is possible
to cook wild rice as a blend with white or
brown rice.
TIP
• Add a little extra water for fluffier
rice and a little less water for
firmer rice.
• Some rice varieties may require
more water for cooking, such as
wild rice blends, Arborio rice
or short grain rice. Follow the
directions on the packet or use the
brown rice cooking table.
QUINOA
Quinoa is an ancient South American grain
that is high in protein with fluffy, creamy
and slightly crunchy texture. Use the brown
rice cooking tables.
SUSHI
Sushi rice is short grained rice used in
Japanese cooking. Use the brown rice
cooking tables.
STEAMING FOODS
in your Breville product
21
STEAMING
Steamed foods retain most of their nutritional
value when cooked in the multi cooker.
Foods may be steamed by placing food in the
stainless steel steaming tray over stock or
water and covering with the glass lid. Keep the
glass lid on while steaming food unless the
recipe or chart specifically states to remove the
lid. By removing the lid unnecessarily steam is
lost and the cooking time will be extended.
1. Measure 3 rice scoops or more of water or
stock and pour into the removable cooking
bowl. Use up to a maximum of 6 rice scoop
cups of water.
2. Place food to be steamed directly into
the stainless steel steaming tray and
insert into the removable cooking bowl.
(Refer to the Steaming Charts on page
22–24 for approximate cooking times).
3. Place removable cooking bowl with the
steaming tray into housing and cover
with the glass lid.
4. Plug power cord into a 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
5. Press the RICE|STEAM setting
then press the START|CANCEL
button to activate the setting. The
START|CANCEL button surround
will illuminate red and cooking
will commence.
6. When steaming is complete, the ready
beeps will sound and the multi cooker
will automatically switch to the
KEEP WARM setting.
7. If no further steaming is required, press
the START|CANCEL button to cease
operation and turn the multi cooker off at
the power outlet and then unplug power
cord. Allow to cool before cleaning.
NOTE
Keep the glass lid on while steaming food
unless the recipe or chart specifically
states to remove the lid. (By removing
the lid unnecessarily, steam is lost and
the cooking time will be extended.)
NOTE
Do not let the removable cooking bowl
boil dry during steaming.
NOTE
Hot liquid can be added during the
steaming process.
HINTS AND TIPS FOR
STEAMING vEGETABLES
• Smaller pieces will steam faster than
larger pieces.
• Try to keep vegetables to a standard size
to ensure even cooking.
• Fresh or frozen vegetables may
be steamed.
• If steaming frozen vegetables, do
not thaw.
• The size and shape of vegetables, as
well as personal taste, may call for
adjustments to the cooking time. If
softer vegetables are required, allow
extra cooking time.
• Do not allow water or stock to reach the
stainless steel tray. The steaming will
not be effective.
WARNING
Always lift and remove the lid carefully,
angling it away from yourself to avoid
scalding from escaping steam.
22
STEAMING
vEGETABLES PREPARATION & TIPS QUANTITy COOKING TIME
(MINUTES)
Artichoke remove hard outer leaves & stalk 2 medium 30–35
Asparagus trim, leave as spears 2 bunches 12–14
Beans top and tail, leave whole 250g 13–15
Beets trim, do not break skin 300g 12–13
Bell Peppers cut into strips 3 medium 14–16
Broccoli cut into florets 250g 8–10
Brussel Sprouts cut a cross in the base 375g 17–19
Cabbage large pieces 500g 10–12
Carrots cut into strips 3 medium 14–16
Celery slice into strips 3 stalks 5–6
Chickpeas soak for 12 hours 1 cup dried 40–45
Corn whole corn cobs 2 small cobs 20–22
Mushrooms whole, unwashed 300g 8–10
Onions peeled, leave whole 6 medium 20–25
Snow peas topped and tailed 250g 4–5
Peas fresh, peeled
frozen
250g
250g
8–10
4–5
Potatoes all purpose, whole 4(150-180g each) 35–40
Potatoes new, whole 6 (125g each) 25–30
Sweet Potato cut into pieces 300g 20–25
Pumpkin cut into pieces 300g 20–25
Spinach (English) leaves and stems cleaned ½ bunch 5
Squash (baby) topped and tailed 350g 8
Turnips peeled, sliced & cut to 50g pieces 350g 15–17
Zucchini sliced 350g 6
23
STEAMING
HINTS AND TIPS FOR STEAMING
FISH AND SEAFOOD
• Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8–10
15–20
12–14
Lobster – tails Remove underside of shell 18–20
Mussels – in shell Steam until just opened 12–14
Clams Steam until just opened 8–10
Prawns - in shell Steam until pink 8–10
Scallops Steam until opaque 4–6
• Ensure fish fillets are in a single layer
and do not overlap.
• Fish is cooked when it flakes easily with
a fork and is opaque in color.
HINTS AND TIPS FOR
STEAMING POULTRy
• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry
in a single layer.
TyPE SUGGESTIONS AND TIPS COOKING TIME
(MINUTES)
Breast fillet Place skin side up 20–25
Drumstick Place thickest part to outside of the steaming tray 30–35
Thigh fillet Place thickest part to outside of the steaming tray 18–20
• Remove visible fat and skin.
• To obtain a browned appearance,
sear the chicken before steaming.
• Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.
24
STEAMING
HINTS AND TIPS FOR STEAMING DUMPLINGS
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to
avoid sticking to the steaming tray.
TyPE SUGGESTIONS AND TIPS COOKING TIME (MINUTES)
BBQ pork or chicken buns Cook from frozen 10–12
Dumplings – frozen Separate before cooking 8–10
Dumplings – fresh 5–6
KEEP WARM SETTING
The multi cooker will automatically switch to the KEEP WARM setting once the RICE,
RISOTTO and SLOW COOK settings have finished cooking. It will keep KEEP WARM
for up to 5 hours on the RICE and SLOW COOK settings and up to 30 minutes on the
RISOTTO setting.
CARE & CLEANING
for your Breville product
26
PAGE HEADER...CARE & CLEANING
Unplug the power cord from the
power outlet.
Allow all parts to cool before removing
the removable cooking bowl. Wash the
removable cooking bowl, stainless steel
steaming tray and glass lid in hot, soapy
water, rinse and dry thoroughly.
Breville does not recommend that any
parts of your multi cooker are washed in
a dishwasher as harsh detergents and hot
water temperatures may stain or distort the
removable cooking bowl and accessories.
Do not use abrasive cleaners, steel wool, or
metal scouring pads as these can damage
the non-stick surface.
The housing can be wiped over with a damp
cloth and then dried thoroughly.
To prevent damage to appliance do not use
alkaline cleaning agents when cleaning, use
a soft cloth and a mild detergent.
NOTE
If rice has cooked onto the bottom of
the removable cooking bowl, fill the
bowl with hot, soapy water and leave
to stand for approximately 10 minutes
before cleaning.
WARNING
The appliance connector must be
removed before the multi cooker is
cleaned and that the appliance inlet
must be dried before the multi cooker is
used again.
To prevent damage to the multi cooker
do not use alkaline cleaning agents
when cleaning, use a soft cloth and mild
detergent.
Do not use chemicals, steel wool, metal
scouring pad or abrasive cleaners to
clean the outside of the multi cooker
housing or cooking bowl as these can
damaged the housing or the coating of
the cooking bowl.
Do not immerse housing or power cord
in water or any other liquid as this may
cause electrocution.
TROUBLESHOOTING
28
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PAGE HEADER...TROUBLESHOOTING
PROBLEM WHAT TO DO
The multi cooker suddenly switches off. • Ensure power plug is connected properly
to the appliance and to power outlet.
• The appliance has been stressed or
has overheated due to cooking
conditions. Push the desired cooking
button and then the START|CANCEL
button to reset and continue cooking.
Allow a few minutes for appliance to
reheat and continue cooking.
The multi cooker has switched to
KEEP WARM setting before cooking
is complete.
• Press the START|CANCEL button to
reset. Then, select the desired cooking
method to continue cooking.
RECIPES
for your Breville product
30
PAge heAder.....
RECIPES
CREAMy TOMATO AND LENTIL
SOUP
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
1 large red onion, sliced
2 cloves garlic, crushed
1 small red chilli, seeds removed and
finely chopped
2 tablespoons tomato paste
3 cups tomato passatta
4 cups chicken stock
2 teaspoons brown sugar
¾ cup red lentils
1 cup Greek yoghurt
Salt and freshly ground pepper
2 tablespoons chopped coriander
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and heat for
1 minute further.
3. Add onion, garlic and chilli, cover
with lid, cook for 3–4 minutes, stirring
occasionally or until onion has softened.
4. Press the START/CANCEL button to
stop the saute setting.
5. Add tomato paste and cook for a further
minute. Stir in passatta, stock, sugar
and lentils. Cover with lid. Press the
SLOW COOK HIGH BUTTON and then
the START/CANCEL button to begin
cooking. Cook for 3–4 hours or select
SLOW COOK LOW for 6–7 hours.
6. Stir through yoghurt and season with
salt and pepper to taste.
Serve sprinkled with chopped coriander.
CHICKEN CACCIATORE
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
2kg chicken pieces, skin removed
1 medium onion, sliced
2 cloves garlic, crushed
1 cup tomato passatta
½ cup pitted Kalamata olives
¼ cup white wine
½ cup chicken stock
200g button mushrooms, halved
2 teaspoons chopped fresh rosemary
2 teaspoons sugar
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add chicken in batches, and cook until
lightly browned; remove and set aside.
Drain off any excess oil and reheat
removable cooking bowl for another
1 minute.
4. Add onion and garlic and cook for
3–4 minutes, stirring occasionally, or
until softened.
5. Stir in tomato passatta, olives, wine,
stock, mushrooms, rosemary and sugar.
6. Return chicken to removable cooking
bowl and submerge in sauce and
vegetables. Cover with lid.
7. Press START/CANCEL button to end
the saute setting.
8. Press the SLOW COOK HIGH
BUTTON and then the START/
CANCEL button cook for 3–4 hours.
9. Season to taste and stir through
chopped basil.
31
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RECIPES
CHICKEN WITH ROSEMARy, LEMON
AND GARLIC
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
2kg chicken pieces, skin removed
1 onion, chopped
3 cloves garlic, sliced
1 teaspoon grated lemon rind
1 teaspoon cracked black pepper
1 tablespoon fresh chopped rosemary
½ cup white wine
½ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add chicken in batches, and cook until
lightly browned. Remove and set aside.
4. Add onion, garlic, lemon rind, pepper
and rosemary. Cover and cook, stirring
occasionally until softened.
5. Stir in wine and simmer for 2–3 minutes
to cook off the alcohol. Add stock,
lemon juice and return chicken to the
removable cooking bowl and submerge
in the sauce.
6. Press START/CANCEL button to end
the saute setting.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the
START/CANCEL button cook for
3–4 hours.
8. Season to taste and serve hot
accompanied with oven–roasted
potatoes, pumpkin and steamed
green beans.
LAMB SHANK RAGU
Serves 4
INGREDIENTS
2 tablespoons olive oil
¼ cup plain flour
6 small lamb shanks, frenched
1 onion, chopped
2 cloves garlic, crushed
1 carrot, diced
1 large stick celery, diced
L cup tomato paste
½ cup red wine
400g can diced tomatoes
½ cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Coat lamb shanks in flour, shaking of
excess and cook in batches of 2 until
lightly browned; remove and set aside.
4. Add onion, garlic, carrot and celery
and cook for 3–4 minutes, stirring
occasionally, or until softened.
5. Stir in tomato paste and cook for a
further 1 minute.
6. Add wine and bring to the boil; simmer
for 1–2 minutes, scraping up any of the
sediment in the base of the bowl.
7. Return shanks to removable cooking
bowl and pour over tomatoes, stock and
bay leaf; mix well to coat.
8. Press START/CANCEL button to end
the saute setting.
9. Cover with lid. Press the or SLOW
COOK LOW BUTTON and cook for
6–7 hours.
10. Season with salt and pepper and serve
immediately with mashed potato.
32
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RECIPES
FRAGRANT LAMB CURRy
Serves 4–6
INGREDIENTS
2 tablespoons vegetable oil
1.5kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoons ground turmeric
½ teaspoon ground cloves
5 cardamom pods
1 cinnamon stick
1 cup water or chicken stock
½ cup plain yoghurt
L cup chopped coriander to serve
Salt and freshly ground black pepper
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add half the oil and heat for 1 minute.
3. Add lamb in small batches and cook
until lightly browned; remove and
set aside.
4. Add remaining oil and onion and garlic
and cook for 3–4 minutes, stirring
occasionally, or until softened.
5. Stir in spices and cook for 1 minute.
6. Return lamb to removable cooking bowl
and add stock; mix well.
7. Press START/CANCEL button to end
the saute setting.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the START/
CANCEL button. Cook for 3–4 hours
or select SLOW COOK LOW setting
for 5–6 hours.
9. Stir through yoghurt and coriander.
Season to taste with salt and pepper.
Serve with steam rice.
NOTE
To achieve even cooking, stir curry
half way through cooking time.
33
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RECIPES
EASy OSSO BUCCO
Serves 4
INGREDIENTS
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
L cup white wine
400g can diced tomatoes
2 teaspoons caster sugar
Salt and freshly ground black pepper
Gremolata
4 cloves garlic, finely chopped
Finely grated rind of 1 lemon
½ cup chopped fresh parsley
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Coat osso bucco in flour, shaking off
excess and cook in small batches until
lightly browned. Remove and set aside.
4. Add wine and bring to the boil; simmer
for 1–2 minutes, scraping up any of the
sediment in the base of the bowl.
5. Return osso bucco to removable
cooking bowl and add tomato, sugar,
salt and pepper.
6. Press START/CANCEL button to end
the saute setting.
7. Cover with lid. Press the SLOW COOK
LOW BUTTON and then the START/
CANCEL button.
8. Cook for 6–7 hours.
Serve sprinkled with gremolata.
TEx-MEx BEEF AND BEANS
Serves 4–6
INGREDIENTS
1½ cups dried red kidney beans, soaked overnight
in cold water
2 tablespoons oil
1.3kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chilli powder
2 teaspoons dried oregano flakes
400g can diced tomatoes
½ cup beef stock
1 green capsicum cut into large pieces
Salt and freshly ground black pepper
Sour cream, guacamole, grated cheddar cheese
to serve
METHOD
1. Drain beans and rinse well; drain again
and set aside.
2. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
3. Add a little of the oil and heat for 1 minute.
4. Add meat in batches and cook for
2–3 minutes or until just browned. Remove
and repeat with remaining meat and oil.
5. Add remaining oil and fry onion and garlic
until softened but not browned.
6. Stir in spices, tomatoes, stock, capsicum
and soaked kidney beans and return beef
to removable cooking bowl.
7. Press the START/CANCEL button to end
the saute setting.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the
START/CANCEL button. Cook for
3–4 hours or select SLOW COOK LOW
setting for 5–6 hours.
9. Shred beef with fork and return to dish.
Season to taste with salt and pepper.
Serve with a dollop of sour cream, guacamole
and grated cheese.
34
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RECIPES
BOLOGNESE SAUCE
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1kg beef or pork mince
L cup tomato paste
½ cup red wine
1 large carrot, grated
400g can diced tomatoes
1 teaspoon dried oregano
1 bay leaf
½ cup beef stock or water
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add onion, garlic and cook for
3–4 minutes, stirring occasionally, or
until softened.
4. Add mince in batches, making sure to
break up the lumps while the meat is
cooking.
5. Stir in tomato paste and cook for a
further 1 minute. Add wine and bring to
the boil; simmer for 1–2 minutes to cook
off the alcohol.
6. Stir in carrot, tomato, oregano, bay leaf
and stock.
7. Press the START/CANCEL button to
end saute setting.
8. Cover with lid. Press the SLOW COOK
HIGH BUTTON and then the START/
CANCEL button cook for 3–4 hours.
9. Season to taste with salt and pepper and
stir through basil just before serving.
SPICy MIxED DHAL
Serves 4–6
INGREDIENTS
1 tablespoon oil
1 tablespoon black mustard seeds
1 large red onion, sliced
4 cloves garlic, crushed
4cm piece ginger, grated
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 small red chillies, chopped
½ cup yellow split peas
½ cup red lentils
½ cup brown lentils
3 cups vegetable stock
3 tomatoes, chopped
Sea salt to taste
Juice of half a lemon
2 tablespoons chopped coriander
Plain thick yoghurt to serve
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add mustard seeds and cook until
they start to pop. Add onion, garlic and
ginger and cook 5–6 minutes, stirring
occasionally, until onion is light golden.
4. Stir in spices, chilli, lentils, stock and
tomatoes. Cover with lid.
5. Press the SLOW COOK HIGH
BUTTON and then the START/
CANCEL butto. Cook for 3–4 hours or
select SLOW COOK LOW setting and
cook for 4–6 hours.
6. Season with salt and stir through lemon
juice and chopped coriander.
Serve with yoghurt.
35
PAge heAder.....
RECIPES
RISOTTO AL A FUNGHI
Serves 4–6
INGREDIENTS
2 tablespoons oil
30g butter
6 to 8 eschallots, finely chopped
400g assorted mushrooms, sliced
350g Arborio or Carnaroli rice
½ cup dry white wine
4 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes.
2. Remove lid, add oil and butter, heat
1 minute or until butter has melted.
3. Add chopped eschallots, cover with
lid and cook, stirring occasionally
for 3–4 minutes or until eschallots
have softened.
4. Add mushrooms, cover with lid and cook
for 3 minutes or until mushrooms have
softened slightly.
5. Add rice, mix well, cover with lid
and cook for 2–3 minutes, stirring
occasionally.
6. Stir in wine, and cook uncovered
for 2–3 minutes or until all the wine
is absorbed.
7. Press START/CANCEL button to end
saute setting.
RISOTTO Setting
8. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
9. When it switches to the WARM setting,
which will take about 20–30 minutes,
remove the lid and stir through grated
pecorino cheese and chopped sage.
Season to taste with salt and pepper.
Serve immediately.
NOTE
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.
36
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RECIPES
RISOTTO MILANESE
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
40g butter
1 onion, finely chopped
2 cloves garlic, crushed
350g Aborio or Canaroli rice
1 cup white wine
4 cups chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and half of the butter,
heat for 1 minute or until melted.
3. Add onion and garlic, cover with
lid, cook for 3–4 minutes, stirring
occasionally, until onion has softened.
4. Add rice, mix well, cover with lid.
5. Cook for 2–3 minutes or until rice
is glossy.
6. Press the START/CANCEL button to
end saute setting,
7. Stir in wine, cover and simmer for
2–3 minutes or until wine has been
absorbed.
8. Press START/CANCEL button to finish
saute setting.
RISOTTO Setting
9. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
10. When it has automatically switched to
the WARM setting, which will take about
20–30 minutes, remove lid and stir
through remaining butter and half
the parmesan.
Serve immediately topped with parmesan.
37
PAge heAder.....
RECIPES
CHICKEN RISOTTO WITH PESTO
& ROCKET
Serves 4–6
INGREDIENTS
30g butter
300g chicken breast fillet, thinly sliced
1 tablespoon oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
350g Arborio or Carnaroli rice
4 cups chicken stock
L cup pesto
¼ cup grated parmesan cheese
50g baby rocket leaves
Extra L cup grated parmesan cheese
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add half of the butter, heat
for 1 minute or until melted.
3. Add half the chicken, cover with the lid
and cook for 3–4 minutes.
4. Remove lid, stir and cook for a further
3–4 minutes or until chicken is lightly
browned and cooked through. Remove
from removable cooking bowl and keep
warm. Repeat with remaining chicken,
remove and set aside.
5. Heat remaining butter and oil until
butter is melted. Add onion and garlic,
cover with lid, cook for 3–4 minutes,
stirring occasionally, until onion
has softened.
6. Add rice, mix well, cover with lid, cook
for 2–3 minutes or until rice is glossy.
7. Press START/CANCEL button to
end saute setting.
RISOTTO Setting
8. Stir in chicken stock, mixing well.
Cover with lid and press the RISOTTO
button and then the START|CANCEL
button.
9. When it has automatically switched
to the WARM setting, which will take
about 20–30 minutes, remove lid and
stir through cooked chicken, pesto,
parmesan cheese and rocket.
Serve immediately with extra freshly
grated parmesan.
38
PAge heAder.....
RECIPES
PRAWN AND ASPARAGUS RISOTTO
Serves 4–6
INGREDIENTS
40g butter
400g medium green prawns, peeled and
deveined
1 tablespoon oil
1 onion, finely chopped
1 small bulb of fennel, halved and thinly sliced
350g Arborio or carnaroli rice
½ cup dry white wine
4 cups chicken or light fish stock
½ teaspoon ground white pepper
1 bunch asparagus, trimmed and thinly sliced
diagonally
2 tablespoons fresh lemon juice
Finely grated rind of 1 lemon
Sea salt to taste
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add 10g of the butter, heat
for 1 minute or until melted.
3. Add prawns, cover with the lid and
cook for 4–5 minutes or until prawns
are cooked. Remove and set aside to
keep warm.
4. Add oil and 20g of the butter to
removable cooking bowl. Heat 1 minute
or until butter has melted.
5. Add onion and sliced fennel; cover with
lid, and cook for 6–7 minutes, stirring
occasionally, until fennel is tender.
6. Add rice, stir well, cover with the lid;
cook for 3 minutes, stirring occasionally.
7. Remove lid, stir in wine and cook
uncovered for 2–3 minutes, stirring
occasionally until all wine is absorbed.
8. Press the START/CANCEL button
to end saute setting.
RISOTTO Setting
9. Stir in chicken stock and pepper,
mixing well. Cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
10. When it has automatically switched to
the WARM setting, which will take
about 20–30 minutes, remove lid
and stir through asparagus slices and
remaining 10g of butter. Cover with
lid and leave on WARM setting for
5 minutes.
11. Stir through lemon juice, lemon rind and
season with salt.
Serve immediately with prawns.
39
PAge heAder.....
RECIPES
THyME, BARRAMUNDI
AND PEA RISOTTO
Serves 4–6
INGREDIENTS
20g butter
1 tablespoon oil
2 leeks, washed white part sand thinly sliced
2 cloves garlic, finely chopped
300g Arborio or carnaroli rice
1 cup dry white wine
4 cups chicken or fish stock
400g fresh barramundi fillets cut into 3cm cubes
250g fresh peas or frozen peas
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and ground white pepper
Lemon wedges to serve
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.
2. Remove lid, add butter and oil, heat for
1 minute or until butter has melted.
3. Add leeks and garlic cover with lid;
Cook, stirring occasionally for
4–5 minutes, or until leeks
have softened.
4. Add rice, mix well, cover with lid
and cook, stirring occasionally for
2–3 minutes or until rice is glossy.
5. Stir in wine, cook uncovered for
2–3 minutes or until all the wine
is absorbed.
6. Press START/CANCEL button to
end saute setting.
RISOTTO Setting
7. Stir in stock, cover with lid and
press the RISOTTO button and then the
START|CANCEL button. Cook for
18– 20 minutes.
8. Remove the lid and stir through
barramundi pieces. Cover with the lid.
9. When the cooker has automatically
switched to WARM setting, which will
take about 5–10 minutes, remove lid and
stir through peas, lemon rind, lemon
juice and chopped parsley. Season to
taste with salt and pepper.
Serve immediately with wedges of lemon.
NOTE
Any type of firm white boneless fish
fillets can be used in this recipe.
40
PAge heAder.....
RECIPES
TURKISH PILAF
Serves 4–6
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 cardamom pod, finely crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
pinch salt
450g Basmati rice, washed and well drained
4 cups chicken or vegetable stock
½ cup shelled pistachio nuts, chopped
1 cup dried apricots, chopped
¾ cup currants
¼ cup chopped coriander leaves
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil, heat 1 minute.
3. Add onion, garlic, spices and
salt. Cover with lid and cook, stirring
occasionally for 3–4 minutes, or until
onion has softened slightly and spices
are fragrant.
4. Add washed rice, stir well, cover
with lid and cook for 2–3 minutes,
stirring occasionally.
5. Press the START/CANCEL button
to end saute setting.
RICE|STEAM setting
6. Stir in stock, cover with lid and
press the RICE|STEAM button and then
the START|CANCEL button.
7. When the cooker has automatically
switched to the WARM setting,
which should take about
15–20 minutes, remove lid and discard
the bay leaf.
8. Stir in pistachio nuts, apricots,
currants and coriander. Serve hot
or warm.
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RECIPES
SUSHI RICE
INGREDIENTS
600g short grain sushi rice, washed and drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
½ teaspoon salt
Extra tablespoon of rice vinegar for rolling
METHOD
RICE|STEAM setting
1. Place washed rice and water into the
removable cooking bowl. Cover with lid.
2. Press the RICE|STEAM button and then
the START|CANCEL button.
3. When the cooker has automatically
switched to the WARM setting, which
will take about 10–15 minutes, allow to
stand covered on the WARM setting for
10 minutes.
4. Remove lid and spoon rice into a large
shallow dish, set aside.
5. Heat vinegar, sugar and salt in a small
saucepan over a low heat until sugar
dissolves. Sprinkle vinegar mixture over
rice and mix well. Allow rice to cool
completely before using.
TIP
Some sushi recipes require the rice to
be shaped by hand. To do this combine
1 tablespoon rice vinegar with ¼ cup
water. Use this mixture to keep hands
wet while shaping rice.
SUSHI ROLLS
INGREDIENTS
6 sheets Nori seaweed
Prepared Sushi Rice( see recipe)
Wasabi paste, to taste
Add any combination of fillings such as:
Smoked salmon, thinly sliced
Japanese pickled ginger and vegetables
Finely sliced cucumber
Sashimi salmon or tuna
Avocado
Shredded carrot
Cooked prawns
Finely shredded lettuce
Mayonnaise
METHOD
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper or a
bamboo rolling mat.
2. Spread a portion of the rice over a two
third of the Nori sheet, leaving a border.
3. Spread a very thin layer of wasabi paste
in a narrow line down the centre of the
rice. Top with a selection of fillings.
4. Using the paper or mat as a guide, roll
up the Nori sheet firmly to enclose the
filling. Press to seal the edges.
5. Place the roll seam side down on a
chopping board and using a very sharp
knife, cut the roll into small portions.
6. Repeat with remaining Nori sheets
and filling.
7. Cover and refrigerate until ready
to serve.
Serve as soon as possible after preparing.
42
PAge heAder.....
RECIPES
ROASTED PUMPKIN
& QUINOA SALAD
Serves 4–6
INGREDIENTS
3 tablespoons olive oil
400g pumpkin, peeled and cut into 1.5cm cubes
2 rice scoops quinoa
3 rice scoops chicken stock
4 green onion, finely sliced
3–4 dried figs
50g baby spinach leaves
2 tablespoons lemon juice
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with lid on.
2. Remove lid, add half the oil,
heat 1 minute.
3. Add pumpkin, cover with the lid
and cook for 3–4 minutes, stirring
occasionally, until softened and lightly
golden. Remove and set aside
4. Press START|CANCEL button to end
saute setting.
RICE|STEAM setting
5. Add quinoa and stock, mix well,
cover with the lid. Press the
RICE|STEAM button and then
the START|CANCEL button.
6. When the cooker has automatically
switched to the WARM setting, which
will take about 10–15 minutes, remove
lid and fluff up with a fork and cool
completely. Place cooked quinoa into
a large salad bowl and toss through
cooked pumpkin, figs and baby
spinach leaves.
7. Whisk lemon juice and remaining oil
and season with salt and pepper. Drizzle
over salad and serve immediately.
TROPICAL MANGO RICE
Serves 4–6
INGREDIENTS
275g short grain white rice, washed and drained
1 cup mango nectar
1 cup water
450g can sliced peaches, drained, juice reserved
2 teaspoons finely grated lime rind
270ml can coconut cream
¼ cup passionfruit pulp
1 tablespoon cinnamon sugar
METHOD
1. Place washed rice, mango nectar, water
and reserved peach juice (set peach
slices aside) into the removable cooking
bowl, mixing well. Cover with lid.
2. Press the RICE|STEAM button and then
the START|CANCEL button.
3. When the cooker has automatically
switched to the WARM setting, stir
through lime rind, coconut cream and
passionfruit pulp. Cover with lid and
stand for 10 minutes on WARM setting.
Serve warm with reserved peaches and
sprinkle with cinnamon sugar.
43
RECIPES
STEAMED WHOLE FISH WITH
GINGER & GREEN ONIONS
Serves 2
INGREDIENTS
300–400g Snapper or bream, cleaned and scaled
2cm piece fresh ginger, peeled and cut into thin
strips
1 lime, sliced
1 cup coriander sprigs
3 cups water
2 tablespoons soy sauce
1 tablespoon peanut oil
3 green onions, finely sliced
METHOD
1. Wash and dry the fish. Cut 2 slits at a 45°
angle through each side of the fish. Place
some of the ginger and a slices of lime
into each slit.
2. Place the coriander into the cavity of
fish. Place fish into steaming tray.
3. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
4. Press the RICE|STEAM button and then
the START|CANCEL button.
5. Steam fish for about 15 minutes or until
flakes when tested with a fork.
6. Remove fish from steaming tray and
place onto a serving platter.
7. Combine soy sauce, oil and shallots,
pour over fish and serve immediately.
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
BRC600 Issue - D13
Australian Customers
Mail: PO Box 22
Botany, NSW, 2019
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 9384 9601
Email:
Customer Service:
askus@breville.com.au
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone:
0800 273 845
Fax: 0800 288 513
Email:
Customer Service:
askus@breville.com.au
Breville Customer Service Centre
