Avance
Programmable Meal Maker
Instructions for use
Includes recipes
Model SLC80
Download from Www.Somanuals.com. All Manuals Search And Download.
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:
• Any maintenance other than cleaning should be
performed at an authorised Breville Service Centre.
Important safeguards for all electrical
appliances
• 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.
• Fully unwind the cord before use.
• To protect against electric shock, do not immerse
cord, plug or stainless steel housing in water or any
other liquid.
Important safeguards for your Breville Avance Programmable
Meal Maker.
• 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
• Do not let the cord hang over the edge of a table
or counter, touch hot surfaces, or become knotted.
• Carefully read all instructions before operating and
save for future reference.
• Do not touch hot surfaces. Use handles to move the
Meal Maker and dry pot holders or oven mitts to
remove the removable crockery bowl when hot.
• This appliance is not intended for use by young
children or infirm persons without supervision.
• Remove any promotional stickers or labels before
using the Meal Maker for the first time.
• Do not place the removable crockery bowl when
hot on any surface that may be affected by heat.
• Young children should be supervised to ensure that
they do not play with the appliance.
• Do not place the Meal Maker near the edge of a
bench or table during operation. Ensure the surface
is level, clean and free of water etc.
• Avoid sudden temperature changes. Do not place
frozen or very cold foods into the removable
crockery bowl when it is hot. Do not place
• It is recommended to inspect the appliance
regularly. Do not use the appliance if power supply
cord, plug or appliance becomes damaged in
anyway. Return the entire appliance to the nearest
authorised Breville service centre for examination
and/or repair.
professional advice.
• Do not place the Meal Maker on or near a hot gas
or electric burner, or where it could touch a heated
oven. Use the Meal Maker well away from walls.
removable crockery bowl when hot into cold water.
• Avoid scalding from escaping steam when removing
the glass lid from the removable crockery bowl
when hot by carefully lifting the lid, angled away
from yourself.
• When using the Meal Maker, provide adequate
space above and on all sides for air circulation.
• Always ensure the Meal Maker is properly
assembled before use.
• Do not allow water from the lid to drip into the
stainless steel housing, only into the removable
crockery bowl.
• Never plug in or switch on the Meal Maker without
having the removable crockery bowl placed inside
the stainless steel housing.
• Do not place anything, other than the lid, on top of
the Meal Maker when assembled, when in use and
when stored.
• Use only the removable crockery bowl supplied. Do
not use any other bowl inside the stainless steel
housing.
• Always switch the Meal Maker off, then switch off
at the power outlet, then unplug and allow to cool,
if appliance is not in use, before cleaning, before
attempting to move the appliance, disassembling,
assembling and when storing the appliance.
• Do not place food or liquid in the stainless steel
housing. Only the removable crockery bowl is
designed to contain food or liquid.
• Never operate the Meal Maker without food and
liquid in the removable crockery bowl.
• Keep the stainless steel housing, removable
crockery bowl and glass lid clean. Follow the
cleaning instructions provided in this book.
• Always have the glass lid placed correctly into
position on the removable crockery bowl
throughout operation of the appliance unless stated
in a recipe to have it removed.
4
5
Download from Www.Somanuals.com. All Manuals Search And Download.
Know your Breville Avance Programmable Meal Maker
Operating your Breville Avance Programmable Meal Maker
Before first use
• Before first use remove all promotional stickers and
labels.
• Wash the removable crockery bowl and glass lid in
hot, soapy water, rinse and dry thoroughly.
‘Cook and Serve’
Tempered glass ‘Cook ‘n’ Look’ lid
• Ensure the interior of the stainless steel housing is
clean and clear of any debris.
removable crockery bowl
allows you to monitor food
during cooking
Operating instructions
• Before placing the removable crockery bowl in the
stainless steel housing, ensure the exterior of the
bowl is clean. This will ensure proper contact with
the inner cooking surface.
4.2 litre capacity
Brushed stainless steel housing
• Place the prepared food into the removable
crockery bowl, ensuring denser foods are spread
evenly across the bottom of the bowl and not
heaped to one side. Place the glass lid into
position.
• Insert the removable crockery bowl into the
stainless steel housing.
• Plug the Meal Maker into a 230/240V power outlet
and switch the power on at the power outlet.
Cool touch handles
• Select the required setting using the programme
function buttons (see detailed instructions on
Page 8) or as recommended in the recipe section.
• When cooking is finished and the Keep Warm
function is not required, press the On/Off button
to switch off, switch off at the power outlet and
then unplug.
Wrap around element for even heating
Programme function keys
LED programme and timer display
ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM YOURSELF TO
AVOID SCALDING FROM ESCAPING STEAM.
6
7
Download from Www.Somanuals.com. All Manuals Search And Download.
Using the programmable temperature control settings
At the end of the Low cooking time, the red Low dot
Switch on
Low setting
light will go out and the Keep Warm setting
Insert the power plug into the power point and
The Low setting gently simmers food for an extended
period of time without overcooking or burning. No
stirring is required when using this setting. This
setting is ideal for soups and dishes high in liquid.
commences. The red Keep Warm dot light +4 (hours)
switch on. Three red dot lights (High, Keep Warm,
will show on the display.
Low) will illuminate and flash on the display panel.
Combine setting
On/Off
Press the Mode button three times (the red Low
Press the On/Off button (the 3 red lights will
High setting
dot light disappears) and the red High dot light
disappear) and FF will show on the display panel.
The High setting is used when cooking dried beans or
pulses and will cook food in half the time required
for the Low setting. Some foods may boil when
cooked on the High setting, so it may be necessary to
add extra liquid. This will depend on the recipe and
the amount of time in which it is cooked. Occasional
stirring of stews and casseroles will improve the
flavour distribution.
+ red Combine dot light + 4 (hours) will show on
the display.
High setting
The slow cooker will then start the cooking process
Press the Mode button once (the FF will disappear)
of 4 hours High and 4 hours Low. If you wish to change
and the red High dot light + 4 (hours) will show on
these times, follow Steps 2-4 before pressing the
the display. The up (+) and down (-) buttons can be
Mode Button for Combine setting. (Note: If the High
used to change the number of hours from 2 up to 12.
cooking time is changed, the Low cooking time will
The Slow Cooker will then start the cooking
process unless the Mode button is pressed again
show the same time. Use the up (+) and down (-)
buttons to select the Low cooking time required.)
Combine setting
for another selection. The time display will decrease
The display will show the Combine lights and the
in 1 hour increments.
This setting is suitable for a variety of recipes. Use a
combination of Low (for gentle simmering and flavour
development) and High (to complete cooking
process).
number of hours selected for the High setting. The
At the end of the High cooking time, the red
time display will decrease in 1 hour increments.
High dot light will go out and the Keep Warm
At the end of the High cooking time, the High dot
setting commences. The red Keep Warm dot light
light will go out and the Low setting commences.
+4 (hours) will show on the display.
Keep Warm setting
The red Low dot light + number of hours selected
will show on the display.
Low setting
The Keep Warm setting is used to keep cooked foods
at serving temperature. It is not a cooking setting and
should only be used after first cooking on the Low or
High setting. It is not recommended to keep food on
the Keep Warm setting for more than 4 hours.
At the end of the Low cooking time, the Low dot light
Press the Mode button twice (the red High dot light
will go out and the Keep Warm setting commences.
disappears) and the red Low dot light +4 (hours) will
The red Keep Warm dot light + 4 (hours) will show on
show on the display. The up (+) and down (-) buttons
the display.
can be used to change the number of hours from
2 up to 12.
Keep Warm setting
The slow cooker will then start the cooking
The Keep Warm setting cannot be selected, it
process unless the Mode button is pressed again
automatically commences after the High, Low or
for another selection. The time display will decrease
Combine settings are used. The Keep Warm time of
in 1 hour increments.
4 hours cannot be altered. To cancel the Keep Warm
setting, press the On/Off button.
8
9
Download from Www.Somanuals.com. All Manuals Search And Download.
A beginners guide to slow cooking
In years gone by, food cooked in large pots and
Reducing Quantities
Preparing meat and poultry
Roasting
allowed to simmer for hours was full of flavour, moist
and tender. The Breville Avance Programmable Meal
Maker is designed to produce these same results,
whilst leaving you the time to do other things,
making it perfect for today’s busy lifestyles.
Recipes in this instruction booklet have been
developed to take full advantage of the large 4.2 litre
capacity of the Meal Maker. Quantities can be reduced
but the removable crockery bowl should not be less
than half full. Cooking times should be recalculated
and changed accordingly.
Select the leanest cuts when purchasing meat. Trim
the meat or poultry of any visible fat. If possible,
purchase chicken portions without the skin.
Otherwise, the slow cooking process will result in
extra liquid from the fat.
Roasting meats in the Meal Maker creates tender,
flavoursome results that are easy to slice. The long,
slow, covered cooking process breaks down and
softens the connective and muscle tissue within the
meat. Cheaper cuts of meat can be used to provide
perfect results cooked by this method.
Here is a guide to help simplify the process of slow
cooking, allowing you to obtain maximum satisfaction
from your Meal Maker:
For casserole-type recipes, cut the meat into cubes,
approximately 2.5cm to 3cm. Slow cooking allows
less tender cuts of meat to be used.
Meat will not brown during the roasting process, so
for browner results seal in a frypan before roasting.
High humidity, altitude, cold tap water and
ingredients and minor fluctuations may slightly
affect the cooking times in the Meal Maker.
Whole chickens roasted by this method will release a
large amount of fat and liquid.
It’s all in the timing
Suitable meat cuts for slow cooking
Always allow sufficient time for the food to cook.
It is almost impossible to overcook in the Meal Maker
particularly when using the Low setting.
The addition of liquid is not required for roasting.
Elevate the meat to be roasted on an inverted,
heatproof saucer or plate. This will assist in keeping
the surface of the meat dry and free from any fat
released throughout the cooking process.
That’s the idea
Beef
Lamb
Veal
Beef chuck, skirt, round steak,
boneless shin (gravy) beef, bone-in shin
(Osso Bucco).
Most of the recipes contained within this book can
be cooked on the High or Low setting, however the
cooking times will vary accordingly. Each recipe will
give specific instructions indicating the appropriate
setting and suggested cooking times.
Adapting liquid amounts
Lamb shanks, drumsticks,
(Frenched Shanks) neck chops, best neck
chops, boned out forequarter or shoulder.
When food is cooking in your Meal Maker, most
moisture is retained. To allow for this when using
traditional recipes it is advisable to halve the
liquid content.
Suitable cuts for roasting
Diced leg, shoulder/forequarter chops
and steaks, neck chops, knuckle
(Osso Bucco).
Beef
Blade, rump, rib roast, sirloin,
fresh silverside, topside.
Adapting cooking times
However, after cooking if the liquid quantity is
excessive, remove the lid and operate the Meal
Maker on the High setting for 30-45 minutes or until
the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by adding a
mixture of cornflour and water.
Your favourite traditional recipes can be adapted
easily by halving the amount of liquid and increasing
the cooking time considerably. The following is a
guide to adjusting your favourite recipes:
Pork
Leg steaks, diced belly, diced shoulder,
boneless loin chops.
Lamb
Leg, mid loin, rack, crown roast,
shank, shoulder, mini roasts.
Poultry Skinless pieces (legs, thighs, Maryland).
Veal
Pork
Leg, loin, rack, shoulder/forequarter.
Loin, neck, leg (remove skin and fat),
racks.
Browning before slow cooking
Traditional recipe time Meal Maker recipe time
Stirring the food
Pre-browning meat and poultry, prior to slow cooking,
seals in the moisture, intensifies the flavour and
provides more tender results, whilst producing richer
flavours in other food, such as onions, capsicums and
leeks. Pre-browning may take a little extra time, and
whilst not strictly necessary, the rewards are evident
in the end results. Use a non-stick pan to reduce the
amount of oil required.
15-30 minutes
60 minutes
1-3 hours
4-6 hours on Low setting
6-8 hours on Low setting
8-12 hours on Low setting
Little or no stirring is required when using the Low
setting. However, occasionally stirring the food when
using the High setting ensures even flavour
distribution.
These times are approximate. Times can vary
depending on ingredients and quantities in recipes.
Note
10
11
Download from Www.Somanuals.com. All Manuals Search And Download.
A beginners guide to slow cooking
continued
Hints and tips
• Always thaw frozen meat and poultry
before cooking.
Pot roasting
Preparing vegetables
Don’ts
The addition of liquid is required for pot roasting.
Place sufficient liquid into the removable crockery
bowl to cover up to a third of the meat. Meat will not
brown during the pot roasting process. For browner
results, seal in a frypan before pot roasting.
Vegetables should be cut into small even-sized pieces
to ensure more even cooking. Frozen vegetables must
be thawed before adding to other foods cooking in
the Meal Maker.
• Do not place removable crockery bowl or glass lid
into or under cold water while still hot.
• Trim all visible fat from meat or poultry.
• Meat and poultry require at least 6-7 hours of
cooking on Low setting.
• Do not use the removable crockery bowl or glass
lid if chipped or cracked.
• Ensure that the food or liquid to be cooked fills half
or more of the removable crockery bowl.
When cooking vegetables and meat together in the
Meal Maker, the vegetables cook at a slower rate
than the meat. To gain the best results, position the
vegetables on the base and sides of the Meal Maker
and place the meat on top.
• Do not operate the Meal Maker without the
removable crockery bowl in position.
• On completion of cooking, if there is too much
liquid remove the lid, press the Mode button once
for the High setting and cook for 35-40 minutes
until the liquid reduces.
• Do not place the hot removable crockery bowl onto
a wet surface.
Suitable cuts for pot roasting
Beef
Beef topside, blade, silverside roasts,
rolled brisket.
• Do not cook with frozen meats or poultry.
Preparing dried beans and pulses
Lamb
Veal
Forequarter, shank, shoulder
Shoulder/forequarter.
Loin, neck.
Never
Do’s
If time permits, overnight soaking of dried beans and
pulses is preferable. After soaking, drain and place in
the Meal Maker and cover with sufficient water to
reach double their volume. Cook beans on the High
setting for 2-4 hours or until tender. Pre-soaked beans
and pulses will cook a little faster.
• Place water or other liquids into the stainless steel
housing of the Meal Maker.
• Do ensure the removable crockery bowl is at room
temperature when placing into the stainless steel
housing prior to cooking.
Pork
• Immerse the stainless steel housing, cord or plug of
the Meal Maker in water.
• Do avoid extreme temperature changes to the
crockery bowl and glass lid. Handle the removable
crockery bowl and glass lid with care.
• Touch hot surfaces with bare hands.
• Do use dry oven mitts when lifting the removable
crockery bowl containing hot liquids.
• Do place the removable crockery bowl onto a heat
proof placemat when serving from the bowl at
the table.
ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE STAINLESS STEEL
HOUSING BEFORE YOU COMMENCE COOKING.
12
13
Download from Www.Somanuals.com. All Manuals Search And Download.
Care and cleaning
Breville Customer Service Centre
• Before cleaning, press the On/Off button to switch
‘off’, switch off the Meal Maker at the power outlet
and then unplug.
• Always allow the appliance to cool before cleaning.
• To remove stubborn, cooked-on foods in the
removable crockery bowl, soften by filling with
warm, soapy water and allow to soak for 20-30
minutes. Remove by lightly scrubbing with a soft
nylon kitchen brush.
• The removable crockery bowl and glass lid can be
washed in hot, soapy water using a mild household
detergent. Rinse and dry thoroughly.
• Do not use abrasive cleaners, steel wool, or metal
scouring pads as these can damage the surfaces.
Australian Customers
New Zealand Customers
• The removable crockery bowl and glass lid are
dishwasher safe, however care should be taken not
to chip or crack the bowl or lid.
Breville Customer Service Centre
Breville Customer Service Centre
✉
✉
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Greenmount
• The stainless steel housing can be wiped over with
a soft, damp cloth and then dried thoroughly.
Auckland, New Zealand
Customer Service: 09 271 3980
0800 288 513
Customer Service: 1300 139 798
(02) 9384 9601
☎
Fax
☎
Fax
Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2004
Due to continual improvements in design or otherwise, the product you
purchase may differ slightly from the one illustrated in this booklet.
DO NOT IMMERSE STAINLESS STEEL HOUSING OR POWER CORD IN WATER OR ANY OTHER
LIQUID AS THIS MAY CAUSE ELECTROCUTION.
Model SLC80 Issue 1/04
14
Download from Www.Somanuals.com. All Manuals Search And Download.
Recipes
Delicious recipes
Includes instructions for use
Download from Www.Somanuals.com. All Manuals Search And Download.
Contents
Soups
Creamy tomato
and lentil Soup
Cajun kumera soup
8
8
2 tablespoons olive oil
2 medium Spanish onions, sliced
4 garlic cloves, crushed
3 teaspoons minced chilli
4 cups tomato puree
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 cups beef stock
4 garlic cloves, crushed
1
1
2
2
⁄ cup tomato paste
1 ⁄ kg kumera, peeled and diced
1
2
1 ⁄ tablespoons brown sugar
6 cups chicken stock
1 x 300g can red kidney beans, drained and rinsed
Sour cream, for serving
1
2
1 ⁄ cups/300g red lentils
1
4
1 ⁄ cups/330ml cream
1
3
⁄ cup sun-dried tomato pesto
1. Heat oil in a non-stick pan. Cook bacon and onion
over a medium heat, until onion softens and is
light golden brown. Add Cajun seasoning, fennel
and garlic, cook for 1 minute.
1. Heat oil in a non-stick pan. Cook onion over a
medium heat until golden brown. Add garlic and
chilli, cook for 1 minute.
Page
R3
Soups
2. Place kumera into the removable crockery pot. Add
bacon mixture and stock. Cover with lid and cook
on Low 6-8 hours or High 4 hours.
2. Place onion mixture in the removable crockery pot.
Stir in tomato puree, stock, tomato paste, brown
sugar and lentils.
Chicken
R6
Beef, pork, veal and lamb
Vegetarian
R8
3. Stir the soup at 1 hour before the end of cooking
to mash the kumera. Stir in the kidney beans.
Replace the lid and continue cooking.
3. Cover with lid and cook on Low 6-8 hours or
R13
R15
R17
High 4 hours.
1
Desserts
2
4. Stir in cream ⁄ hour before end of cooking.
4. Ladle soup into serving bowls and top each serve
with sour cream if desired. Serve hot.
Replace lid and continue cooking.
Accompaniments
5. Ladle soup into serving bowls and top each serve
with 2 teaspoons sun-dried tomato pesto.
Serve hot with crusty bread.
Measurements used are Australian Standard Metric Cups and Spoons
R2
R3
Download from Www.Somanuals.com. All Manuals Search And Download.
Soups
continued
Char-grilled capsicum
and gnocchi soup
Fiery three bean chowder
Barley soup with
sugared parsnips
8
8
8
4 red capsicum, quartered
2 yellow capsicum, quartered
1 cup water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, chopped
4 garlic cloves, crushed
2 tablespoons paprika
2 teaspoons caraway seeds
2 tablespoons oil
1 cup/200g pearl barley
8 cups chicken stock
2 tablespoons oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 medium carrots, sliced
2 medium (400g) potatoes, peeled and chopped
2 celery sticks, sliced
2 large onions, chopped
4 garlic cloves, crushed
2 small red chillies, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1
3
⁄ cup tomato paste
1 x 400g canned tomatoes, chopped
4 cups 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
2 bay leaves, halved
3
4
3 teaspoons cracked black pepper
⁄ cup milk
1
4
⁄ cup tomato paste
Pepper and salt, for seasoning
2 tablespoons butter
2 parsnips, cubed
1 teaspoon brown sugar
Chopped fresh mint, for serving
8 cups chicken stock
500g pre-packaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
Grated Cheddar cheese, for serving
Chopped Jalapeno peppers, for serving
1
2
1. Place capsicum quarters, skin-side up under a hot
grill until the skins blister. When cool peel away
the skin and discard. Process capsicum flesh and
water in a food processor or blender until smooth.
1. Place the barley with 3 ⁄ cups of the stock into the
removable crockery bowl. Cover and cook on High
1
2
1. Heat oil in a non-stick pan. Add onion and cook
over a medium heat until soft. Stir in garlic,
chillies, cumin and coriander, cook for 1-2 minutes.
Add tomato paste and half the tomatoes. Stir, over
a medium heat, until warmed.
1-1 ⁄ hours or until just tender.
2. Heat oil in a non-stick pan. Add onion and garlic
and cook over a medium heat until onion is soft.
2. Heat oil in a non-stick pan. Add chicken pieces and
cook over a medium heat until golden browned.
Place chicken into the removable crockery pot.
3. Add onion mixture to the cooked barley in the
removable crockery pot, stir in remaining stock,
carrots, potatoes, celery, bay leaves and milk.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
2. Place tomato mixture into the removable crockery
pot. Add remaining tomatoes, stock, capsicums,
corn, butter beans, kidney beans and soya beans.
Cover with lid and cook on Low 6-8 hours or
High 3-4 hours.
3. Add onion to the non-stick pan, cook over a
medium heat until soft. Stir in garlic, paprika,
caraway seeds, pepper and tomato paste, cook for
1 minute. Add capsicum mixture and stir until
heated through.
4. Just before serving, melt butter in a non-stick pan.
Cook parsnip for 1 minute, stir in sugar and cook
until parsnip is golden brown and tender.
3. Ladle soup into serving bowls. Top each serve
with sour cream, cheese and Jalapeno peppers
if desired. Serve hot.
4. Pour combined mixture and stock over chicken in
the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
5. Season soup with salt and pepper, ladle soup into
serving bowls and top with parsnip. Sprinkle with
mint if desired. Serve hot.
5. Stir gnocchi into the soup 15-20 minutes before
end of cooking. Replace the lid and continue
cooking until gnocchi has risen to the top of the
soup.
6. Ladle soup into serving bowls and top each serve
with sour cream and parsley if desired. Serve hot.
R4
R5
Download from Www.Somanuals.com. All Manuals Search And Download.
Chicken
Chicken with rosemary, lemon
and garlic
Chicken Cacciatore
Chicken with Mushrooms
Burmese Chicken
8
6
8
8
1 tablespoon olive oil
2 tablespoons butter
2 kg chicken pieces, skin removed, bone in
2 tablespoons olive oil
12 small chicken drumsticks (skins removed)
2 large onions, sliced
4 garlic cloves, crushed
1 x 750ml Italian-style Tomato Cooking Sauce
2 tablespoons oil
2 tablespoons oil
2 kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks, sliced
1 cup white wine
2 cups chicken stock
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons fresh lemon thyme, chopped
2 large onions chopped or whole
1
4
⁄ cup lemon grass stalks, finely sliced
1 cup white wine
2 bay leaves
2 small red chilli, finely chopped
1
2
1 ⁄ cups chicken stock
1
3
⁄ cup lemon juice
20 Kalamata olives, pitted
8 garlic cloves, crushed
1
1
2
2
2 teaspoons cracked black pepper
3 small red chillies, finely chopped
2 teaspoons grated lemon rind
⁄ cup white wine
1 ⁄ tablespoons fresh ginger, grated
1 cup chicken stock
3 teaspoons ground turmeric
1
2
125g button mushrooms, quartered
2 tablespoons fresh basil leaves chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon sugar
⁄ teaspoon ground cardamom
6 garlic cloves, halved
2 tablespoons plain flour
1 teaspoon ground cinnamon
1
3
1
4
4
2
⁄ cup chopped fresh rosemary
⁄ cup cream
⁄ teaspoon ground cumin
3
1
4
2
⁄ cup sour cream
⁄ teaspoon ground coriander seeds
1
2
⁄ teaspoon ground ginger
1. Heat oil and butter in a non-stick pan. Cook
chicken over medium heat until golden brown.
1. Heat oil in a non-stick pan. Add chicken
drumsticks in batches and cook over medium
heat until lightly browned. Place chicken in the
removable crockery pot.
1. Heat oil in a non-stick pan. Add chicken in
batches and cook over a medium heat until
lightly browned. Place chicken in the removable
crockery pot.
1 teaspoon salt
1 teaspoon cracked black pepper
2 kg chicken thigh fillets, diced
2 cups chicken stock
2. Place chicken, wine, stock, lemon juice, pepper,
chillies, lemon rind, garlic and rosemary in the
removable crockery pot. Cover with lid and cook
on Low 8-10 hours or High 4-5 hours.
Chopped fresh coriander, for serving
2. Place onion and garlic into the non-stick pan
and cook over medium heat, until onion is soft.
Stir in tomato sauce, olives, wine, stock,
mushrooms, basil, rosemary and sugar.
2. Top chicken with mushrooms, leeks, wine, stock,
pepper, salt and lemon thyme. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
3. Serve hot accompanied with oven-roasted
potatoes, pumpkin and steamed green beans.
1. Heat oil in a non-stick pan. Add onion and cook
over medium heat until soft. Stir in lemon grass,
bay leaves, chilli, garlic, ginger, turmeric,
cardamom, cinnamon, cumin, coriander, ground
ginger, salt and pepper, cook for 1 minute.
Add chicken and stir to coat with onion mixture.
3. Stir in blended flour, cream and sour cream
1 hour before end of cooking. Replace lid and
continue cooking.
3. Pour combined mixture over the chicken in
the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
4. Serve hot accompanied with steamed baby new
potatoes and asparagus spears.
4. Serve hot accompanied with crusty bread, pasta
and salad of your choice.
2. Place chicken mixture and stock into the
removable crockery pot.
3. Cover with lid and cook on Low 8-10 hours or
High 4 hours.
4. Serve hot sprinkled with coriander if desired
and accompanied with steamed rice and
Cucumber Raita.
R6
R7
Download from Www.Somanuals.com. All Manuals Search And Download.
Beef, pork, veal and lamb
Beef Rendang
8
Gingered lamb curry
Sweet orange pork
Lamb shanks in a tomato,
pesto sauce
8
8
6
1
4
2 tablespoons oil
2 tablespoons oil
⁄ cup oil
2 tablespoons olive oil
2 kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 kg lean lamb, cubed
2 large onions, chopped
400g eggplant, diced
2 large Spanish onions, sliced
6 large French-cut lamb shanks, trimmed of fat
2 medium Spanish onions, sliced
400g button mushrooms, sliced
4 garlic cloves, crushed
2 kg lean pork steaks, halved
1
4
⁄ cup plain flour
2 teaspoons ground cinnamon
4 garlic cloves, crushed
400g kumera, peeled and diced
2 tablespoons butter
2 teaspoons ground cumin
1
1
2
4
⁄ teaspoon ground cloves
⁄ cup grated fresh ginger
1 x 800g can tomatoes, chopped
1
3
2 strips of lemon rind
2 small red chillies, finely chopped
⁄ cup tomato paste
1
1
2
3
⁄ cup Rendang curry paste
2 teaspoons cracked black pepper
2 teaspoons ground cardamom
⁄ cup sun-dried tomato pesto
1
1
2
2
2 cups beef stock
2 cups coconut milk
⁄ teaspoon salt
⁄ teaspoon ground cloves
1 cup red wine
1
2
2 teaspoons ground turmeric
2 teaspoons ground cinnamon
⁄ cup sweet sherry
1
4
⁄ cup lemon juice
2
1 tablespoon green curry paste
1 teaspoon fennel seeds
4 beef stock cubes, crumbled
Fresh rosemary, chopped
1
1
1
2
2
1 ⁄ tablespoons tamarind pulp
1 ⁄ cups beef stock
⁄ cup brown sugar, firmly packed
1
4
⁄ cup brown sugar
2 cups coconut milk powder
2 cups boiling water
2 tablespoons lemon juice
1
2
⁄ cup sweet sherry
1. Heat oil in a non-stick pan. Add lamb shanks 2-3
at a time, cook over medium heat until well
browned. Drain on paper towel.
2 cups orange juice
2 cups chicken stock
1 tablespoon grated orange rind
1. Heat oil in a non-stick pan. Add meat in batches
and cook over medium heat until well browned.
Drain on paper towel.
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until onion
is soft. Stir in mushrooms and garlic, cook for 2-3
minutes. Add tomatoes, tomato paste, pesto, wine,
sherry, stock cube and rosemary, stir and cook for
1-2 minutes.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, cloves, lemon
rind and Rendang paste, cook for 1 minute. Pour
in stock, stir and cook until just heated through.
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden brown.
Remove onion from pan and set aside.
2. Add onion to the non-stick pan, cook over medium
heat until onion is golden brown. Stir in eggplant,
garlic, ginger, chillies, pepper, salt, turmeric and
curry paste, cook for 1 minute. Blend in stock.
2. Coat the meat with flour, remove any excess. Heat
remaining oil in the non-stick pan, cook meat in
batches over a medium heat until lightly browned.
3. Place shanks and tomato mixture in the removable
crockery pot. Cover with lid and cook on Low 8-10
hours or High 4-6 hours.
3. Place meat and onion mixture into the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
3. Place meat and eggplant mixture into the
removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4 hours.
3. Place onion, meat and kumera into the removable
crockery pot.
4. Serve hot accompanied with mashed potatoes,
char-grilled eggplant and zucchini.
4. Stir in coconut milk, lemon juice, tamarind pulp
and brown sugar 1 hour before end of cooking.
Replace lid and continue cooking.
4. Blend coconut milk powder and water, stir into
meat mixture 1 hour before end of cooking.
Replace lid and continue cooking.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cloves, cinnamon, fennel seeds, brown
sugar, lemon juice, sherry, orange juice, stock and
rind, cook over medium heat until heated through.
5. Serve hot accompanied with steamed rice and
re-packaged naan bread.
5. Serve hot accompanied with steamed jasmine rice
and salad.
5. Pour spice mixture over the meat and vegetables
in the removable crockery pot. Cover with lid and
cook on Low 8-10 hours or High 4-5 hours.
6. Serve hot accompanied with buttered noodles and
salad greens.
R8
R9
Download from Www.Somanuals.com. All Manuals Search And Download.
Beef, pork, veal and lamb
continued
Tangine of beef
8
Corned silverside with
balsamic plum gaze
Moroccan veal
Easy Osso Bucco
8
8
6
2 tablespoons olive oil
2 kg lean gravy beef, cubed
2 large onions, sliced
2 kg lean corned silverside
2 tablespoons oil
2 kg lean veal leg, diced
1 large onion, sliced
12 lean veal shanks, 4cm thick
1
1
4
3
⁄ cup brown sugar
⁄ cup plain flour
1
1
2
4
1 ⁄ tablespoons Balsamic vinegar
⁄ cup olive oil
6 garlic cloves, crushed
3 fresh mint sprigs
4 garlic cloves, crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
1
4
⁄ cup Moroccan seasoning
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly
cut into chunks
3 cups water
8 peppercorns
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
3 teaspoons sweet paprika
2 teaspoons cracked black pepper
1
2
⁄ teaspoon cayenne pepper
2 teaspoons salt
1
3
2 cups tomato puree
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups beef stock
⁄ cup fresh basil leaves chopped
1
2
1 cup dates, seeded and halved
⁄ cup pesto
1
3
⁄ cup honey
Balsamic Plum Glaze
1 tablespoon grated lemon rind
3
3
4
4
⁄ cup fresh parsley, chopped
⁄ cup beef stock
1
1
2
4
⁄ cup flaked almonds, toasted
⁄ cup plum jam
200g pitted prunes
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan. Add 2 to 3
shanks at a time and cook over medium heat
until lightly browned. Place browned shanks in
the removable crockery pot. Repeat with
remaining shanks.
1
1
2
3
1 ⁄ tablespoons Balsamic vinegar
⁄ cup honey
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
3 teaspoons sugar
1 tablespoon grated orange rind
1
3
⁄ cup fresh mint, chopped
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into removable crockery
pot. Cover with lid and cook on Low 10-12 hours
or High 6-7 hours.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, Moroccan seasoning,
cinnamon, stock, lemon rind and tomato puree.
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour over shanks in removable crockery
pot. Cover with lid and cook on Low 8-10 hours or
High 3-4 hours.
2. To make Plum Glaze, place stock, jam, vinegar
and sugar into a non-stick pan. Cook over a
medium heat until mixture has reduced to a
syrup consistency.
3. Place meat and onion mixture in the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, ginger, turmeric, paprika,
pepper, cumin, coriander and cinnamon, cook for
1 minute. Blend in stock.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
3. Remove meat, cover with foil and allow to stand
for 10 minutes before slicing. Serve meat slices
with plum glaze.
3. Place meat and onion mixture into removable
crockery pot. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Serve hot accompanied with pre-packaged gnocchi
and steamed mixed green vegetables.
5. Spoon Tagine into serving bowls, top with parsley
and almonds.
4. Serve hot meat slices with Balsamic Plum Glaze
accompanied with boiled potatoes, stir-fried
carrots, parsnips and snow peas.
4. Stir in prunes, honey and orange rind 1 hour before
end of cooking. Replace lid and continue cooking.
6. Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.
R10
R11
Download from Www.Somanuals.com. All Manuals Search And Download.
Beef, pork, veal and lamb
continued
Vegetarian
Lamb shanks with red lentils
6
Chilli Con Carne
Chilli bean and
vegetable combo
Curried pumpkin with spinach
8
8-10
8
1 cup/200g red lentils
2 cups beef stock
2 tablespoons oil
6 large French-cut lamb shanks, trimmed of fat
1 large onion, sliced
2 tablespoons oil
2 kg premium beef mince
1
3
⁄ cup olive oil
2 tablespoon oil
1
4
⁄ cup pre-packaged Chilli Con Carne seasoning mix
1 tablespoon fresh minced garlic
400g baby eggplant, thickly sliced
2 large onions, chopped
6 garlic cloves, crushed
2 medium onions, sliced
4 garlic cloves, crushed
3 teaspoons fresh ginger, grated
3 cups beef stock
1
3
4 garlic cloves, crushed
⁄ cup tomato paste
2
2 large red capsicum, chopped
1 x 750ml Italian-style tomato cooking sauce
3 small green chillies, finely sliced
1
1
1
2
2
1 ⁄ tablespoons Vindaloo curry paste
1 ⁄ cup red wine
1 ⁄ teaspoons ground coriander
1
1
2
2
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons lemon juice
2 x 420g cans Mexican chilli beans
Sour cream, for serving
⁄ teaspoon cayenne pepper
1 ⁄ teaspoons ground cumin
1
2
2 small red chillies, finely sliced
400g zucchini, sliced
1 ⁄ teaspoons brown mustard seeds
1
2
1 ⁄ teaspoons ground turmeric
1. Place lentils and stock into removable crockery pot.
300g kumera, peeled and cubed
1 x 420g can chick peas, drained and rinsed
2 cups coconut milk powder
2 cups boiling water
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
1. Heat oil in a non-stick pan. Add beef mince in
batches and cook over a medium heat until well
browned.
1
2
Cover with lid and cook on High 1-1 ⁄ hours
or until tender.
1 x 750g can red kidney beans, drained and rinsed
1
2
⁄ cup fresh parsley, chopped
2. Heat oil in a non-stick pan. Add the shanks two
at a time and cook over medium heat until well
browned. Drain on paper towel.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery pot. Cover with lid and cook
on low 8-9 hours.
Toasted flaked almonds, for serving
1. Heat half the oil in a non-stick pan. Add eggplant
in batches and cook over medium heat until
golden brown. Remove from pan and place in
the removable crockery pot.
3. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic and curry paste, cook for
1 minute. Gradually stir tomato puree into onion
mixture, cook until just warmed.
1. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Stir in
garlic, ginger, chillies, coriander, cumin, mustard
seeds and turmeric. Cook for 1 minute.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
2. Heat remaining oil in non-stick pan, add onion,
garlic and capsicum and cook until onion softens.
Add tomatoes, cayenne pepper and chillies. Cook
for 1 minute.
4. Serve hot accompanied with potato wedges and
avocado salad.
4. Place lamb shanks and tomato mixture into the
removable crockery pot with lentils. Cover with lid
and cook on Low 8-10 hours or High 4-6 hours.
2. Pour blended coconut milk powder and water into
the non-stick pan. Stir over a medium heat until
all ingredients are well combined.
3. Place tomato mixture, zucchini, kumera, chick peas,
kidney beans and parsley into the removable
crockery pot. Cover and cook on Low 5-6 hours
or High 2-3 hours.
5. Stir in the lemon juice just prior to serving.
3. Place pumpkin in the removable crockery pot.
Add the coconut milk mixture. Cover with lid and
cook on Low 5-6 hours or High 3-4 hours.
6. Serve hot accompanied with pita bread, mango
chutney and tomato and onion salad.
1
2
4. Serve hot with crusty bread rolls.
4. Add spinach, curry leaves and kaffir leaves ⁄ hour
before end of cooking. Stir well. Replace lid and
continue cooking until spinach is soft.
5. Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
R12
R13
Download from Www.Somanuals.com. All Manuals Search And Download.
Vegetarian
continued
Desserts
Spicy mixed dahl
Chick pea curry
Lemon and lime
delicious pudding
Chocolate malt self-saucing
pudding
8
8
8
8
1
2
1 cup/200g yellow split peas
1 cup/200g red lentils
1 cup/200g brown lentils
4 cups vegetable stock
1 cups/200g dried chick peas
4 cups vegetable stock
2 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons freshly grated ginger
4 garlic cloves, crushed
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons ground coriander
180g butter
1 ⁄ cups self-raising flour
1
1
2
2
1 ⁄ cups caster sugar
1 ⁄ cups plain flour
2
1
3
2
⁄ cup self-raising flour, sifted
2
1 ⁄ teaspoons baking flour
1
1
3
1 ⁄ tablespoons grated lemon rind
⁄ cup cocoa powder
1
1
2
3
2 tablespoons oil
1 ⁄ tablespoons grated lime rind
⁄ cup malted milk powder
1
1
1
2
4
2
1 ⁄ tablespoons black mustard seeds
⁄ cup lemon juice
1 ⁄ cups caster sugar
1 ⁄ cups milk
1
1
4
2
2 teaspoons brown mustard seeds
2 large onions, sliced
8 garlic cloves, crushed
⁄ cup lime Juice
4 x 60g egg yolks
3 x 60g eggs, lightly beaten
1
2
1 ⁄ cups milk
2 tablespoons fresh ginger, grated
3 teaspoons sweet paprika
4 x 60g egg whites
Sifted icing sugar, for serving
Thickened cream, for serving
Sauce
1
2
2 teaspoons ground cumin
⁄ teaspoon chilli powder
150g dark chocolate, melte
3 cups hot water
1
2
1 ⁄ tablespoons ground coriander seeds
1 teaspoon ground turmeric
2 teaspoons yellow mustard seeds
2 teaspoons salt
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons butter
1
2
1. Cream butter and sugar in a mixing bowl until
light and fluffy. Fold in flour, lemon rind, lime rind,
lemon juice and lime juice.
1 ⁄ cups brown sugar, firmly packed
1
3
1 x 750ml Italian-style tomato cooking sauce
⁄ cup cocoa powder
1
1
2
4
2 teaspoons cracked black pepper
⁄ cup coconut cream
⁄ cup cornflour
2
3
⁄ cup cream
Water, for steaming
Thickened cream, for serving
Extra malted milk powder, for serving
2. Combine egg yolks and milk, whisk into butter
mixture. Beat egg whites until stiff peaks form,
fold into batter.
1
3
⁄ cup fresh coriander, finely chopped
1. Place chick peas and stock into the removable
crockery pot. Cover with lid and cook on High
2 hours or until tender.
1. Place yellow split peas, red and brown lentils, and
3. Pour batter into lightly-greased pudding bowl.
Ensure the pudding bowl is a suitable size and
type to fit the removable crockery pot. Cover with
aluminium foil and secure with kitchen string.
stock into removable crockery pot. Cover with lid
1. Sift self-raising flour, plain flour, baking powder,
cocoa and malted milk powder into a large mixing
bowl. Stir in sugar. Combine milk and eggs. Stir
into the flour mixture. Mix well. Pour batter into
the lightly greased heatproof pudding bowl. Ensure
the heatproof bowl is a suitable shape and type to
fit the removable crockery pot. Set aside.
2. Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. 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.
1
2
and cook on High 1-1 ⁄ hours or until just tender.
2. Melt ghee in a deep pan. Add black and brown
mustard seeds and cook over low heat until they
start to pop. Add onions, garlic and ginger, cook
over medium heat until onion is light golden brown.
4. Place 1-2 cups water into the removable crockery
pot. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
3. Stir in cumin, coriander, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato puree,
and pepper, stir and cook until just warmed.
3. Pour combined mixture over the chick peas in the
removable crockery pot. Cover with lid and cook
on Low 6-7 hours or High 2-3 hours.
2. Stir chocolate, water and butter in a saucepan over
a low heat until chocolate and butter melt.
5. Spoon pudding onto serving plates, dust with icing
sugar and a swirl of cream.
3. Combine brown sugar, cocoa powder and cornflour
in a mixing bowl. Pour in hot chocolate mixture.
Mix well. Spoon Chocolate Sauce over batter in the
heatproof pudding bowl. Cover with aluminium foil
and secure with kitchen string.
4. Pour tomato mixture over lentils in the removable
crockery pot. Cover with lid and cook on Low
8-9 hours or High 4-5 hours.
4. Serve hot accompanied with stir-fried mixed
vegetables.
6. Pudding can be served hot or cold.
A 2.5 litre heatproof pudding bowl suitable to fit
the shape of the removable crockery pot is
required for this recipe
1
2
5. Stir in cream ⁄ hour before end of cooking.
Replace lid and continue cooking.
6. Spoon into serving bowls, top with coriander.
Note
7. Serve hot accompanied with steamed brown rice
and Cucumber Raita.
R14
R15
Download from Www.Somanuals.com. All Manuals Search And Download.
Desserts
Accompaniments
4. Place 1-2 cups water in the removable crockery
pot. Add prepared pudding bowl. Cover with lid
and cook on Low 5-6 hours. Check water level
throughout the steaming process.
Cucumber Raita
2 Lebanese cucumbers, peeled and finely chopped
250ml plain yoghurt
1 teaspoon cumin
1 teaspoon grated fresh ginger
Salt and pepper, if desired
5. Spoon pudding onto serving plates, drizzle with
Chocolate Sauce and cream, dust with extra malted
milk powder.
6. Serve hot.
1. Combine all ingredients. Serve chilled.
A 2.5 litre heatproof pudding bowl suitable to fit
the shape of the removable crockery pot is
required for this recipe
Note
R16
R17
Download from Www.Somanuals.com. All Manuals Search And Download.
|