Breville Slow Cooker BRC600 User Manual

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:  
www.breville.com.au  
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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