the Multi Chef™
Instruction Booklet
BRC600
CONTENTS
4
7
Breville recommends safety first
Know your Breville
the Multi Chef™
9
Operating your Breville
Multi Chef™
- How to make risotto (p10)
- How to make rice (p11)
- How to slow cook (p14)
16 Rice cooking tables
18 Rice variations
20 Steaming foods
25 Care and cleaning
27 Troubleshooting
29 Recipe ideas
3
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.
IMPORTANT SAFEGUARdS
REAd ALL INSTRUCTIONS
BEFORE USE ANd SAvE FOR
FUTURE REFERENCE
•
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.
•
•
•
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.
•
•
Keep the multi cooker clean. Follow the
cleaning instructions provided in this
book.
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.
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.
•
•
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.
•
•
Never operate the multi cooker without
food and liquid in the removable
cooking bowl.
Always ensure the multi cooker is
properly assembled before use. Follow
the instructions provided in this book.
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.
•
•
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 allow water from the lid to drip
into the multi cooker housing, only into
the removable cooking bowl.
•
Do not use a damaged or dented
removable cooking bowl. If damaged or
dented, replace bowl before using.
•
•
Do not leave the multi cooker
unattended when in use.
•
•
Do not operate the multi cooker on a
sink drain board.
Extreme caution must be used when
the multi cooker contains hot food and
liquids. Do not move the appliance
during cooking.
Do not place anything on top of the lid
when assembled, when in use and
when stored.
4
BREvILLE RECOMMENdS SAFETy FIRST
•
•
The temperature of accessible surfaces
will be high when the multi cooker is
operating and for some time after use
IMPORTANT SAFEGUARdS FOR
ALL ELECTRICAL APPLIANCES
•
Fully unwind the power cord before use.
Do not place anything, other than the
lid, on top of the multi cooker when
assembled, when in use and when
stored.
•
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.
•
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 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.
•
•
•
•
To prevent scratching the non-stick
surface of the removable cooking bowl,
always use wooded or plastic utensils.
•
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
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.
responsible for their safety.
•
•
Children should be supervised to ensure
that they do not play with the appliance.
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.
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.
•
•
To prevent damage to the multi cooker
do not use alkaline cleaning agents
when cleaning, use a soft cloth and mild
detergent.
•
•
Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
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.
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 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.
5
BREvILLE RECOMMENdS SAFETy FIRST
•
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.
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.
SAvE THESE
INSTRUCTIONS
6
KNOW
your Breville
Multi Chef™
KNOWyOURBREvILLE MULTI CHEF™
A
B
C
D
L
M
E
F
G
H
I
J
K
A. Tempered domed glass lid
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.
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
J. KEEP WARM
Automatically switches on after each
setting (except sauté).
K. START|CANCEL button
L. Stainless steel steaming tray
G. RICE|STEAM setting
Ideal for vegetables, seafood and poultry.
Large 10 scoop capacity cooks up to
20 scoops of cooked rice.
M. Rice scoop and serving spoon
8
OPERATING
your Breville
Multi Chef™
OPERATINGyOUR BREvILLE MULTI CHEF™
9. Stir in Arborio or carnaroli rice and
BEFORE FIRST USE
mix well. Sauté for approximately 2-3
minutes, stirring occasionally.
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.
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
HOW TO MAKE RISOTTO
SAUTÉ|SEAR setting
stop the SAUTÉ|SEAR setting.
12. Refer to step 1 in the RISOTTO
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).
setting section below.
RISOTTO Setting
1. Follow steps 1-11 in the SAUTÉ|SEAR
setting section above.
2. Plug power cord into a 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
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. 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.
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. 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.
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.
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.
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.
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.
10
OPERATINGyOUR BREvILLE MULTI CHEF™
NOTE
TIP
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.
Allow the risotto to rest in the KEEP
WARM setting for 5 or 10 minutes to
finish cooking.
TIP
For optimum risotto results, we
recommend you stir once after 15-20
minutes in the RISOTTO setting.
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 18).
Always measure level scoops, not
heaped (Fig 1).
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
}
11
OPERATINGyOUR BREvILLE MULTI CHEF™
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.
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.
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).
9. When cooking is complete, the ready
beeps will sound and the multi cooker
will automatically switch to the KEEP
WARM setting.
Fig. 2
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.
NOTE
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).
After using the RICE setting the
appliance will automatically switch to
the KEEP WARM setting for up to 5
hours.
Fig. 3
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).
5. Add water using the following ratios:
White Rice = 1 scoop rice : 1 scoop water
Brown Rice = 1 scoop rice : 1½
scoops water
NOTE
To stop the KEEP WARM setting,
unplug the power cord.
6. Place the glass lid into position.
12
OPERATINGyOUR BREvILLE MULTI CHEF™
•
To ensure continued protection
IMPORTANT
against risk of electric shock,
connect to properly grounded
outlets only.
•
Always place liquid into the
removable cooking bowl before
pressing the START|CANCEL
button.
•
•
Cook only in removable non-stick
cooking bowl.
•
•
Do not interfere with the automatic
selector control during operation.
Do not use a damaged or dented
removable cooking bowl.
If damaged or dented, replace
bowl before using.
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.
13
OPERATING yOUR BREvILLE MULTI CHEF™
Slow Cook Settings
HOW TO SLOW COOK
SEAR setting
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.
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.
A general rule of thumb for most slow
cooked meat and vegetable recipes is:
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).
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..
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.
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.
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.
As a guide meats such as chicken or small
pieces of meat will have best results when
cooked on high for 3-4 hours.
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.
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.
14
OPERATING yOUR BREvILLE MULTI CHEF™
Low or High Slow Cook Settings
PREPARING MEAT ANd POULTRy
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.
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.
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.
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.
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.
Chicken pieces bone in (thigh cutlets/
drumsticks).
Chicken thigh fillets.
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
this instruction book.
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.
15
RICE COOKING TABLES
for your Breville
Multi Chef™
RICECOOKINGTABLES
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
Using the multi cooker rice scoop
}
White Rice
UNCOOKEd
COLd TAP WATER COOKEd RICE –
COOKING
TIME – APPROx.
(MINUTES)
WHITE RICE
(MULTI COOKER
RICE SCOOPS)
APPROx.
(MULTI COOKER
RICE SCOOPS)
(MULTI COOKER
RICE SCOOPS)
2
2
5
10-12
12-15
15-20
20-25
25-30
4
4
9
6
6
15
16
27
8
8
10
10
Brown Rice
UNCOOKEd
COLd TAP
COOKEd RICE –
APPROx.
(MULTI COOKER
RICE SCOOPS)
COOKING
TIME – APPROx.
(MINUTES)
WHITE RICE
WATER
(MULTI COOKER
RICE SCOOPS)
(MULTI COOKER
RICE SCOOPS)
2
4
6
3
6
9
5
25-30
30-40
40-45
10
15
NOTE
Due to the additional water needed
to cook brown rice, some starchy
water bubbles may rise to the lid
while cooking.
17
RICE vARIATIONS
for your Breville
Multi Chef™
RICEvARIATIONS
SAvORy RICE
TIP
Prepare rice in the multi cooker as specified,
substituting all the water with the same
quantity of chicken, beef, fish, or vegetable
stock.
•
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.
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.
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.
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.
SUSHI
ARBORIO RICE
Sushi rice is short grained rice used in
Japanese cooking. Use the brown rice
cooking tables.
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.
19
STEAMING FOOdS
in your Breville
Multi Chef™
STEAMING
Steamed foods retain most of their nutritional
value when cooked in the multi cooker.
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.)
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.
NOTE
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.
Do not let the removable cooking bowl
boil dry during steaming.
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 pages
20-22 for approximate cooking times).
NOTE
Hot liquid can be added during the
steaming process.
3. Place removable cooking bowl with the
steaming tray into housing and cover
with the glass lid.
HINTS ANd TIPS FOR
STEAMING vEGETABLES
•
•
•
•
•
Smaller pieces will steam faster than
larger pieces.
4. Plug power cord into a 230V or 240V
power outlet. The START|CANCEL
button and RISOTTO button surround
will illuminate in white.
Try to keep vegetables to a standard size
to ensure even cooking.
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.
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.
6. When steaming is complete, the ready
beeps will sound and the multi cooker
will automatically switch to the KEEP
WARM setting.
•
Do not allow water or stock to reach the
stainless steel tray. The steaming will
not be effective.
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.
WARNING
Always lift and remove the lid carefully,
angling it away from yourself to avoid
scalding from escaping steam.
21
STEAMING
vEGETABLES
Artichoke
Asparagus
Beans
PREPARATION & TIPS
QUANTITy
COOKING TIME
30-35
12-14
remove hard outer leaves & stalk 2 medium
trim, leave as spears
top and tail, leave whole
trim, do not break skin
cut into strips
2 bunches
250g
13-15
Beets
300g
12-13
Bell Peppers
Broccoli
3 medium
250g
14-16
cut into florets
8-10
Brussel Sprouts
Cabbage
Carrots
cut a cross in the base
large pieces
375g
17-19
500g
10-12
14-16
cut into strips
3 medium
3 stalks
1 cup dried
2 small cobs
300g
Celery
slice into strips
5-6
Chickpeas
Corn
soak for 12 hours
whole corn cobs
whole, unwashed
peeled, leave whole
topped and tailed
40-45
20-22
8-10
Mushrooms
Onions
6 medium
250g
20-25
4-5
Snow peas
Peas
fresh, peeled
frozen
250g
250g
8-10
4-5
Potatoes
all purpose, whole
new, whole
4(150-180g each) 35-40
Potatoes
6 (125g each)
300g
25-30
20-25
20-25
5
Sweet Potato
Pumpkin
cut into pieces
cut into pieces
300g
Spinach (English)
Squash (baby)
Turnips
leaves and stems cleaned
topped and tailed
½ bunch
350g
8
peeled, sliced & cut to 50g pieces 350g
sliced 350g
15-17
6
Zucchini
22
STEAMING
•
•
Ensure fish fillets are in a single layer
and do not overlap.
HINTS ANd TIPS FOR STEAMING
FISH ANd SEAFOOd
Fish is cooked when it flakes easily with
a fork and is opaque in color.
•
Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Fish – fillets
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
– whole
– cutlets
Lobster – tails
Remove underside of shell
18-20
12-14
8-10
Mussels – in shell Steam until just opened
Clams
Steam until just opened
Steam until pink
Prawns
8-10
- in shell
Scallops
Steam until opaque
4-6
•
•
Remove visible fat and skin.
HINTS ANd TIPS FOR
STEAMING POULTRy
To obtain a browned appearance,
sear the chicken before steaming.
•
Select similar sized pieces of poultry for
even cooking.
•
Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.
•
For even cooking results arrange poultry
in a single layer.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Breast fillet
Drumstick
Thigh fillet
Place skin side up
20-25
Place thickest part to outside of the steaming tray
Place thickest part to outside of the steaming tray
30-35
18-20
23
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
Dumplings – frozen
Dumplings – fresh
Cook from frozen
10-12
8-10
5-6
Separate before cooking
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.
24
CARE & CLEANING
for your Breville
Multi Chef™
CARE &CLEANING
Unplug the power cord from the power
outlet.
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.
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 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.
To prevent damage to appliance do not use
alkaline cleaning agents when cleaning, use
a soft cloth and a mild detergent.
Do not immerse housing or power cord
in water or any other liquid as this may
cause electrocution.
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.
26
TROUBLESHOOTING
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.
28
RECIPES
for your Breville
Multi Chef™
RECIPES
CREAMy TOMATO ANd LENTIL
SOUP
CHICKEN CACCIATORE
Serves 4-6
Serves 4-6
INGREdIENTS
INGREdIENTS
1 tablespoon olive oil
2kg chicken pieces (skin removed)
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon olive oil
1 large red onion, sliced
2 cloves garlic, crushed
1 cup tomato passatta
½ cup pitted Kalamata olives
¼ cup white wine
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
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
METHOd
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
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.
2. Remove lid, 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.
further.
3. Add onion, garlic and chilli, cover
with lid, cook for 3-4 minutes, stirring
occasionally or until onion has softened.
4. Add tomato paste and cook for a further
minute. Stir in passatta, stock, sugar and
lentils. Cover with lid.
4. Add onion and garlic and cook for 3-4
minutes, stirring occasionally, or until
softened.
5. Press the SLOW COOK HIGH
BUTTON and cook for 3-4 hours or
SLOW COOK LOW BUTTON and cook
for 6-7 hours.
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.
6. Stir through yoghurt and season with
salt and pepper to taste.
7. Press the SLOW COOK HIGH
BUTTON and cook for 3-4 hours.
Serve sprinkled with chopped coriander.
8. Season to taste and stir through
chopped basil.
30
RECIPES
CHICKEN WITH ROSEMARy, LEMON LAMB SHANK RAGU
ANd GARLIC
Serves 4-6
Serves 4
INGREdIENTS
INGREdIENTS
1 tablespoon olive oil
2 tablespoons olive oil
¼ cup plain flour
6 small lamb shanks, frenched
1 onion, chopped
2kg chicken pieces, skin removed
1 onion, chopped
2 cloves garlic, crushed
1 carrot, diced
1 large stick celery, diced
L cup tomato paste
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 red wine
400g can diced tomatoes
½ cup chicken or beef stock
1 bay leaf
½ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper
Salt and freshly ground black pepper
METHOd
METHOd
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
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.
2. Add oil and heat for 1 minute.
3. Add chicken in batches, and cook until
3. Coat lamb shanks in flour, shaking of
excess and cook 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.
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 alcohol. Add stock,
lemon juice and return chicken to the
removable cooking bowl and submerge
in the sauce.
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.
6. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours.
7. Return shanks to removable cooking
bowl and pour over tomatoes, stock and
bay leaf; mix well to coat.
8. Cover with lid. Press the or SLOW
COOK LOW BUTTON and cook for
6-7 hours.
7. Season to taste and serve hot
accompanied with oven-roasted
potatoes, pumpkin and steamed green
beans.
9. Season with salt and pepper and serve
immediately with mashed potato
31
RECIPES
FRAGRANT LAMB CURRy
Serves 4-6
EASy OSSO BUCCO
Serves 4
INGREdIENTS
INGREdIENTS
2 tablespoons vegetable oil
1.5kg lamb leg, diced into 5cm cubes
1 large onion, sliced
6 x 4cm thick Osso Bucco (Veal shanks)
2 tablespoons plain flour
2 tablespoons olive oil
2 cloves garlic, crushed
L cup white wine
2cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry paste
1 teaspoons ground turmeric
½ teaspoon ground cloves
5 cardamom pods
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
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.
METHOd
2. Add oil and heat for 1 minute.
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
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.
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.
6. Cover with lid. Press the SLOW COOK
LOW BUTTON and cook for 6-7 hours.
5. Stir in spices and cook for 1 minute.
6. Return lamb to removable cooking bowl
Serve sprinkled with gremolata
and add stock; mix well.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours
or SLOW COOK LOW BUTTON and
cook for 5-6 hours.
8. 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.
32
RECIPES
TEx-MEx BEEF ANd BEANS
Serves 4-6
BOLOGNESE SAUCE
Serves 4
INGREdIENTS
INGREdIENTS
1½ cups dried red kidney beans, soaked
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1kg beef or pork mince
L cup tomato paste
overnight in cold water
2 tablespoons oil
1.3kg chuck steak cut into 5cm cubes
2 large onions, sliced
3 cloves garlic, chopped
½ cup red wine
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
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.
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.
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.
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 return beef to removable cooking
bowl.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours
or SLOW COOK LOW BUTTON and
cook for 5-6 hours.
6. Stir in carrot, tomato, oregano, bay leaf
and stock.
7. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours.
8. Season to taste with salt and pepper and
stir through basil just before serving.
8. 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.
33
RECIPES
SPICy MIxEd dHAL
Serves 4-6
RISOTTO MILANESE
Serves 4-6
INGREdIENTS
INGREdIENTS
1 tablespoon oil
1 tablespoon olive 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
40g butter
1 onion, finely chopped
2 cloves garlic, crushed
350g Aborio or Canaroli rice
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOd
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
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,
METHOd
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.
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
4. Add rice, mix well, cover with lid, cook
for 2 - 3 minutes or until rice is glossy.
2. Add oil and heat for 1 minute.
5. Stir in wine, cover and simmer for
2-3 minutes or until wine has been
absorbed.
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. Press the
SLOW COOK HIGH BUTTON and
cook for 3-4 hours or SLOW COOK
LOW BUTTON and cook for 4-6 hours.
RISOTTO Setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. 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.
5. Season with salt and stir through lemon
juice and chopped coriander.
Serve with yoghurt.
Serve immediately topped with parmesan
34
RECIPES
RISOTTO Setting
RISOTTO AL A FUNGHI
Serves 4-6
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button.
2. 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
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
6 cups vegetable or chicken stock
½ cup grated pecorino or parmesan cheese
1 tablespoon chopped fresh sage
Salt and freshly ground pepper
Serve immediately.
NOTE
METHOd
A variety of mushrooms can be used
for this recipe i.e.; Swiss Brown,
Portobello, shiitake, field, oyster etc.
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.
35
RECIPES
RISOTTO Setting
CHICKEN RISOTTO WITH PESTO &
ROCKET
Serves 4-6
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. 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.
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
5 cups chicken stock
Serve immediately with extra freshly grated
parmesan
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.
36
RECIPES
RISOTTO Setting
PRAWN ANd ASPARAGUS RISOTTO
8. Stir in chicken stock and pepper,
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 asparagus slices and remaining
10g of butter. Cover with lid and leave
on WARM setting for 5 minutes.
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
5½ cups chicken or light fish stock
½ teaspoon ground white pepper
10. Stir through lemon juice, lemon rind and
season with salt.
1 bunch asparagus, trimmed and thinly sliced
diagonally
Serve immediately with prawns
2 tablespoon 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.
37
RECIPES
RISOTTO Setting
THyME, BARRAMUNdI ANd PEA
RISOTTO
Serves 4-6
1. Stir in stock, cover with lid and press
the RISOTTO button and then the
START|CANCEL button. Cook for 18 -
20 minutes, stirring occasionally or until
most of the liquid has been absorbed.
INGREdIENTS
20g butter
1 tablespoon oil
2. Remove the lid and stir through
2 leeks, washed and 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, thawed
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
barramundi pieces. Cover with the lid.
3. 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.
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.
38
RECIPES
RICE|STEAM setting
TURKISH PILAF
Serves 4-6
1. Stir in stock, cover with lid and press
the RICE|STEAM button and then the
START|CANCEL button.
INGREdIENTS
2 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cardamom pods, finely crushed
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 teaspoon ground turmeric
1 bay leaf
2. When the cooker has automatically
switched to the WARM setting, which
should take about 15 - 20 minutes,
remove lid and discard the bay leaf.
3. Stir in pistachio nuts, apricots, currants
and coriander. Serve hot or warm.
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.
39
RECIPES
SUSHI RICE
SUSHI ROLLS
INGREdIENTS
INGREdIENTS
600g short grain sushi rice, washed and drained
4 cups water
2 tablespoons rice vinegar
2 tablespoons caster sugar
½ teaspoon salt
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
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.
1. Press the RICE|STEAM button and then
the START|CANCEL button.
METHOd
1. Place a sheet of seaweed, shiny side
down on a sheet of baking paper or a
bamboo rolling mat.
1. 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
2. Spread a portion of the rice over a two
third of the Nori sheet, leaving a border.
2. Remove lid and spoon rice into a large
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.
shallow dish, set aside.
3. 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
6. Repeat with remaining Nori sheets and
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.
filling.
7. Cover and refrigerate until ready to
serve.
Serve as soon as possible after preparing.
40
RECIPES
ROASTEd PUMPKIN & QUINOA
SALAd
TROPICAL MANGO RICE
Serves 4 -6
Serves 4-6
INGREdIENTS
INGREdIENTS
3 tablespoons olive oil
275g short grain white rice, washed and drained
1 cup mango nectar
1 cup water
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
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
50g baby spinach leaves
2 tablespoons lemon juice
METHOd
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.
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.
1. Press the RICE|STEAM button and then
the START|CANCEL button.
2. 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.
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
Serve warm with reserved peaches and
sprinkle with cinnamon sugar
RICE|STEAM setting
1. Add quinoa and stock, mix well, cover
with the lid. Press the RICE|STEAM
button and then the START|CANCEL
button.
2. When Rice 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.
3. Whisk lemon juice and remaining oil
and season with salt and pepper. Drizzle
over salad and serve immediately.
41
RECIPES
STEAMEd WHOLE FISH WITH
GINGER & GREEN ONIONS
Serves 2
INGREdIENTS
300-400g whole 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
3. 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.
4. Place the coriander into the cavity of
fish. Place fish into steaming tray.
5. Pour 3 cups of water into the removable
cooking bowl. Place steaming tray into
removable cooking bowl, cover with lid.
1. Press the RICE|STEAM button and then
the START|CANCEL button.
1. Steam fish for about 15 minutes or until
flakes when tested with a fork.
2. Remove fish from steaming tray and
place onto a serving platter.
3. Combine soy sauce, oil and shallots,
pour over fish and serve immediately.
42
NOTES
43
Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany, NSW, 2019
AUSTRALIA
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
(02) 9384 9601
Fax:
0800 288 513
Email: Customer Service:
Email: Customer Service:
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2011.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
BRC600 Issue - B11
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