User manual BREVILLE BSC300

[. . . ] Avance Slow Cooker Instructions and Recipes To suit all BSC300 and BSC300W models Contents Page Breville recommends safety first Know your Breville Avance Slow Cooker Operating your Breville Avance Slow Cooker A beginnners's Guide to Slow Cooking Hints and Tips Cleaning and Cleaning Recipes 4 6 7 8 11 12 13 2 Congratulations on the purchase of your new Breville Avance Slow Cooker Breville recommends safety first We at Breville 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 foR youR BRevIlle Slow CookeR · Carefully read all instructions before operating the Breville Avance Slow Cooker for the first time and save for future reference. · Remove and safely discard any packaging material and promotional labels before using the slow cooker for the first time. [. . . ] · The metal housing can be wiped over with a soft damp cloth and then dried thoroughly StoRAge Ensure the Avance Slow Cooker is switched off, cooled and cleaned before storing. Do not store anything on top. CAutIoN: do Not ImmeRSe metAl HouSINg, poweR CoRd oR plug IN wAteR oR ANy otHeR lIquId AS tHIS mAy CAuSe eleCtRoCutIoN. 12 Recipes Delicious recipes from Breville 13 Soups Creamy tomato and lentil soup Serves 8-10 2 tablespoons olive oil 2 medium Spanish onions, peeled and sliced 4 garlic cloves, peeled and crushed 3 teaspoons minced chilli 6 cups / 11/2 litres tomato puree 6 cups / 11/2 litres beef stock 1/2 cup tomato paste 11/2 tablespoons brown sugar 11/2 cups / 300g red lentils 11/4 cups / 330ml cream 1/3 cup sun-dried tomato pesto, for serving Cajun kumera soup Serves 8-10 2 tablespoons vegetable oil 8 bacon rashers, rind removed and chopped 2 large onions, sliced 1 tablespoon Cajun seasoning 1/2 teaspoon fennel seeds 4 garlic cloves, peeled and crushed 2kg kumera, peeled and diced 8 cups / 2 litres chicken stock 1 x 300g can red kidney beans, drained and rinsed Sour cream, for serving 1. Cover with lid and cook on Low setting 6-8 hours, Auto setting 5-7 hours or High setting 4 hours. Ladle soup into serving bowls and top each serve with 2 teaspoons sun-dried tomato pesto. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Cover with lid and cook on Low setting 6-8 hours, Auto setting 5-7 hours or High setting 4 hours. Stir the soup at 1 hour before the end of cooking and mash the kumera. Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot. Measurements used are Australian Standard Metric Cups and Spoons. Note 14 Soups continued Char-grilled CapsiCum and gnoCChi soup Serves 8-10 4 red capsicums, trimmed and quartered 2 yellow capsicums, trimmed and quartered 1 cup / 250ml water 2 tablespoons olive oil 1kg chicken tenderloins, diced 2 onions, peeled and chopped 4 garlic cloves, peeled and crushed 2 tablespoons paprika 2 teaspoons caraway seeds 3 teaspoons cracked black pepper 1/3 cup tomato paste 10 cups / 21/2 litres chicken stock 500g pre-prepackaged gnocchi Sour cream, for serving Chopped parsley, for serving Fiery three bean Chowder Serves 8-10 2 tablespoons oil 2 large onions, peeled and chopped 4 garlic cloves, peeled and crushed 2 small red chillies, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1/3 cup tomato paste 1 x 800g canned tomatoes, chopped 6 cups / 11/2 litres vegetable stock 1 x 200g can diced capsicum, drained and rinsed 1 x 420g can corn kernels, drained 1 x 420g can butter beans, drained and rinsed 2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Place capsicum quarters, skin-side up under a hot grill until the skins blister. Process capsicum flesh and water in a food processor or blender until smooth. Stir in garlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Pour combined mixture and stock over chicken in the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 5-7 hours or High setting 4 hours. Replace the lid and continue cooking until gnocchi has risen to the top of the soup. Ladle soup into serving bowls and top each serve with sour cream and parsley if desired. Add remaining tomatoes, stock, capsicum, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low setting 6-8 hours, Auto setting 5-7 hours or High setting 3-4 hours. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot. 15 Soups continued barley soup with sugared parsnips Serves 8-10 11/2 cups / 300g pearl barley 10 cups / 21/2 litres chicken stock 2 tablespoons oil 2 large onions, peeled and finely chopped 4 garlic cloves, peeled and crushed 2 medium carrots, peeled and sliced 3 medium (400g) potatoes, peeled and chopped 2 celery sticks, sliced 2 bay leaves, halved 3/4 cup / 190ml milk 2 tablespoons butter 4 parsnips, cubed 1 teaspoon brown sugar Pepper and salt, for seasoning Chopped fresh mint, for serving Chicken ChiCken with rosemary lemon and garliC Serves 8-10 1 tablespoon olive oil 2 tablespoons butter 2. 5kg chicken pieces, skin removed, bone in 1 cup / 250ml white wine 11/2 cups / 375ml chicken stock 1/3 cup / 85ml lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1/4 cup chopped fresh rosemary 1. Place the barley with 31/2 cups of the stock into the removable crockery bowl. Cover with lid and cook on High setting 1-11/2 hours or until just tender. [. . . ] Cover with lid and cook on Low setting 5-6 hours, Auto setting 4-6 hours or High setting 2-3 hours. Arrange vegetables on a serving plate, drizzle with garlic mixture and sprinkle with Parmesan cheese. Add ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt, cook for 1 minute. Stir tomato puree and coconut cream into onion mixture, cook until just warmed. [. . . ]