Breville Slow Cooker BSC300 User Manual

Avance Slow Cooker  
Instructions and Recipes  
To suit all BSC300 and BSC300W models  
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Congratulations  
on the purchase of your new Breville Avance Slow Cooker  
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Breville recommends safety first  
We at Breville are very safety conscious. We design and manufacture consumer products with the  
safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree  
of care when using any electrical appliance and adhere to the following precautions:  
ImpoRtANt SAfeguARdS foR youR BRevIlle Slow CookeR  
Carefully read all instructions before operating  
the Breville Avance Slow Cooker for the first  
time and save for future reference.  
housing. Only the removable crockery bowl is  
designed to contain food or liquid.  
Never operate the slow cooker without food  
and liquid in the removable crockery bowl.  
Ensure the removable crockery bowl is at  
least ½ to ¾ full of food and/or liquid before  
switching on the appliance.  
Remove and safely discard any packaging  
material and promotional labels before using  
the slow cooker 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 appliance.  
Do not use a damaged or cracked removable  
crockery bowl. Replace before using.  
Always have the glass lid positioned correctly  
on the removable crockery bowl throughout  
operation of the appliance unless stated in  
the recipe to have it removed.  
Do not place the appliance near the edge of  
a bench or table during operation. Ensure the  
surface is level, clean and free of water and  
other substances.  
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.  
Do not operate the slow cooker on a sink  
drain board.  
Do not place the slow cooker on or near a hot  
gas or electric burner, or in a heated oven.  
Position the slow cooker at a minimum  
distance of 20cm away from walls and  
provide adequate space above and around all  
sides for air circulation.  
Extreme caution must be used when the  
appliance contains hot food and liquids. Do  
not move the appliance during cooking.  
Do not touch hot surfaces. Use handles to  
move slow cooker and dry oven mitts to  
remove the removable crockery bowl when  
hot.  
The temperature of accessible surfaces will  
be high when the slow cooker is operating  
and for some time after use.  
Do not touch hot surfaces. Allow the slow  
cooker to cool completely before moving or  
cleaning any parts.  
Do not place the removable crockery bowl,  
when hot on any surface that may be affected  
by heat.  
Use only the removable crockery bowl and lid  
supplied. Do not use any other bowl inside  
the metal housing.  
Avoid sudden temperature changes. Do  
not place frozen or very cold foods into the  
removable crockery bowl when it is hot. Do  
not place removable crockery bowl when hot  
into cold water.  
Never plug in or switch on the slow cooker  
without having the removable crockery bowl  
placed inside the metal housing.  
The removable crockery bowl is not suitable  
for storing food in the freezer.  
Do not place food or liquid into the metal  
4
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Breville recommends safety first continued  
Do not use the removable crockery bowl in a  
The appliance is not intended to be operated  
by means of an external timer or separate  
remote control system.  
conventional oven or microwave oven.  
Do not place the removable crockery bowl  
onto a hot gas or electric burner.  
Do not place anything, other than the lid,  
on top of the slow cooker when assembled,  
when in use and when stored.  
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.  
Always switch the slow cooker to the ’Off’  
position, 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, dissembling,  
Do not allow water from the lid to drip into  
the stainless steel housing, only into the  
removable crockery bowl.  
assembling and when storing the appliance.  
Do not attempt to operate the slow cooker by  
any method other than those described in this  
book.  
Keep the slow cooker clean. Follow the  
cleaning instructions provided in this book.  
Always ensure the slow cooker is properly  
assembled before operating. Follow the  
instructions provided in this book.  
CAutIoN: Hot SuRfACeS duRINg  
ANd AfteR uSe.  
ImpoRtANt SAfeguARdS foR All eleCtRICAl ApplIANCeS  
Unwind the power cord fully before use.  
vehicles or boats. Do not use outdoors.  
Misuse may cause injury.  
Do not let the power cord hang over the edge  
of a bench or table, touch hot surfaces, or  
become knotted.  
It is recommended to inspect the appliance  
regularly. To avoid a hazard, do not use the  
appliance if the power cord, power plug or  
appliance becomes damaged in anyway.  
Return the entire appliance to the nearest  
authorised Breville Service Centre for  
examination and/or repair.  
To protect against electric shock, do not  
immerse power cord, plug or stainless steel  
housing in water or any other liquid.  
This 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 The installation of a residual current device  
a person responsible for their safety.  
Any maintenance other than cleaning should  
be performed at an authorised Breville  
Service Centre.  
(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.  
Children should be supervised to ensure that  
they do not play with the appliance.  
This appliance is for household use only.  
Do not use this appliance for anything other  
than its intended use. Do not use in moving  
5
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know your Breville Avance Slow Cooker  
1
2
3
5
6
7
4
1. tempered domed glass lid  
allows the food to be monitored during cooking  
2. dishwasher Safe ‘Cook and Serve’  
Removable crockery bowl  
3. Compact 5 litre capacity  
4. Cool touch handles  
5. power light  
6. temperature control dial  
with Low, High and Auto Settings  
7. wrap around element (not shown)  
Ensures even heating throughout the cooking process  
6
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operating your Breville Avance Slow Cooker  
4. Set the temperature control dial to the  
BefoRe tHe fIRSt uSe  
desired setting, or as recommended in the  
Before first use, remove all packaging material  
recipe section.  
and promotional labels and wash the removable  
5. When cooking is complete, turn the  
temperature control dial to the OFF position,  
switch off at the power outlet and then  
unplug.  
crockery bowl and glass lid in hot soapy water,  
rinse and dry thoroughly.  
BRowNINg BefoRe Slow CookINg  
6. Allow the Avance Slow Cooker to cool  
completely before cleaning and storing.  
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.  
ImpoRtANt  
Always use the Avance Slow Cooker on a  
dry, level surface.  
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  
frypan to reduce the amount of oil required.  
Never operate without food and liquid in the  
removable crockery bowl.  
Never operate without the removable crockery  
bowl positioned in the metal housing.  
How to Slow Cook  
Always have the glass lid firmly in position  
on the removable crockery bowl throughout  
operation of the appliance unless where  
stated in a recipe to have it removed.  
1. Before placing the removable crockery bowl  
in the metal housing, ensure the exterior of  
the bowl is clean. This will ensure proper  
contact with the inner cooking surface.  
Always use dry pot holders or oven mitts  
when removing the removable crockery bowl  
when hot.  
2. 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. Ensure the  
food and/or liquid fills at least ½ to ¾ of the  
removable crockery bowl. Place the glass lid  
into position.  
Do not place the removable crockery bowl  
when hot on any surface that may be affected  
by heat.  
3. With the temperature control dial turned  
to the OFF position, plug the Avance Slow  
Cooker into a 230V or 240V power outlet  
and switch the power on at the power  
outlet.  
AlwAyS lIft ANd Remove tHe glASS lId CARefully ANd ANgled AwAy fRom  
youRSelf to AvoId SCAldINg fRom eSCApINg SteAm.  
7
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A Beginner’s guide to Slow Cooking  
In years gone by, food cooked in large pots and allowed to simmer for hours, was full of flavour,  
moist and tender. The Breville Avance Slow Cooker is designed to produce these same results,  
whilst leaving you time to do other things, making it perfect for today’s busy lifestyles.  
Following is a guide to help simplify the process of slow cooking, allowing you to obtain maximum  
satisfaction from your Avance Slow Cooker.  
We have also included helpful hints and recipes for successful slow cooking.  
pRepARINg meAt ANd poultRy  
pRepARINg dRIed BeANS ANd  
pulSeS  
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 being formed from the fat  
as it melts.  
If time permits, overnight soaking of dried  
beans and pulses is preferable. After soaking,  
drain and place in the removable crockery bowl  
of the Avance Slow Cooker 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.  
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. The bones can be left on meat or poultry  
if liked and will help to keep meat tender during  
cooking.  
uSINg tHe tempeRAtuRe CoNtRol  
SettINgS  
This Slow Cooker has three settings: Low, High  
and Auto. Use the recommended guidelines  
offered in the recipe to determine cooking  
time and heat setting. Dishes can be prepared  
well in advance of mealtime and cooking time  
regulated so that food is ready to serve at a  
convenient time.  
pRepARINg vegetABleS  
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 Avance Slow Cooker.  
When cooking vegetables and meat together in  
the Avance Slow Cooker , the vegetables can  
cook at a slower rate than the meat. To gain the  
best results, position the vegetables on the base  
and sides of the Avance Slow Cooker and place  
the meat on top.  
It is almost impossible to overcook in the  
Avance Slow Cooker particularly when using the  
Low setting. A general rule of thumb for most  
slow cooked meat and vegetable recipes is:  
LOW  
HIGH  
AUTO  
6 to 10 hours  
3 to 4 hours  
4 to 6 hours  
8
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A Beginner’s guide to Slow Cooking continued  
Ensure the food and/or liquid in the recipe fills  
at least 1/2 to 3/4 of the removable crockery  
bowl. When food is cooking in your Avance Slow  
Cooker, most moisture is retained. So when you  
are adapting your favourite traditional recipes  
to this Slow Cooker, simply halve the amount of  
liquid and increase the cooking time.  
HIgH SettINg  
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 flavour  
distribution.  
The following is a guide to adjusting your  
favourite recipes:  
traditional Slow Cooker Cooking time  
Cooking  
time  
Auto SettINg  
LOW  
HIGH  
AUTO  
The Auto setting will begin cooking on High  
and then will shift to Low after approximately  
2-4 hours of cooking time for added ease and  
simplicity.  
35 to 60  
minutes  
6 to 10  
hrs  
3 to 4  
hrs  
4 to 6  
hrs  
1 to 3 hours  
8 to 10  
hrs  
4 to 6  
hrs  
6 to 8  
hrs  
AdAptINg lIquId AmouNtS  
These times are approximate. Times can vary  
depending on ingredients and quantities in  
recipes.  
When food is cooking in your Avance Slow  
Cooker, most moisture is retained. To allow  
for this when using traditional recipes it is  
advisable to halve the liquid content.  
Note  
However, after cooking if the liquid content  
is excessive, remove the lid and operate the  
Avance Slow Cooker 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.  
High humidity, altitude, cold tap water,  
ingredients and minor fluctuations may slightly  
affect the cooking times in the Avance Slow  
Cooker.  
Note  
StIRRINg tHe food  
low SettINg  
Little or no stirring is required when using the  
Low setting. However, stirring the food when  
using the High setting ensures even flavour  
distribution.  
The Low setting gently simmers food for an  
extended period of time without overcooking or  
burning. No stirring is required when using this  
setting.  
9
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A Beginner’s guide to Slow Cooking continued  
SuItABle meAt CutS foR Slow  
CookINg  
Beef Beef chuck, skirt, round steak, boneless  
shin (Gravy) beef, bone-in-shin (Osso  
Bucco).  
SuItABle CutS foR RoAStINg  
Beef Blade, Rump, Rib Roast, Sirloin, Fresh  
Silverside, Topside.  
lamb Leg, Mid Loin, Rack, Crown Roast,  
Shank, Shoulder, Mini Roasts.  
lamb Lamb shanks, drumsticks (frenched  
shanks), neck chops, boned out  
forequarter or shoulder.  
veal Leg, Loin, Rack, Shoulder/Forequarter.  
pork Loin, Neck, Leg. Remove Skin And Fat,  
Racks  
veal Veal diced leg, shoulder/ forequarter  
chops and steaks, neck chops, knuckle  
(osso bucco)  
pot RoAStINg  
The addition of liquid is required for pot  
roasting.  
pork Pork leg steaks, diced belly, Diced  
shoulder, Boneless loin chops  
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, sear in a frypan  
before pot roasting.  
RoAStINg IN tHe Slow CookeR  
Roasting meats in the Avance Slow Cooker  
creates tender, flavoursome results. The long,  
slow, covered cooking process breaks down  
and softens the connective and muscle tissue  
within the meat, making it easier to slice.  
Cheaper cuts of meat can be used to provide  
perfect results when cooked by this method.  
SuItABle CutS foR pot RoAStINg  
Beef Beef topside, blade, silverside roasts,  
rolled brisket.  
Meat will not brown during the Slow Cooking  
process, so for browner results, sear in a frypan  
before roasting  
lamb Forequarter, Shank, Shoulder.  
veal Shoulder/Forequarter  
pork Loin, Neck  
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.  
10  
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Hints and tips  
HINtS ANd tIpS  
doN’tS  
Always thaw frozen meat and poultry before  
Do not place removable crockery bowl or  
glass lid into or under cold water while still  
hot.  
cooking.  
Trim all visible fat from meat or poultry.  
Do not use the removable crockery bowl or  
glass lid if chipped or cracked.  
Meat and poultry require at least 6-7 hours of  
cooking on Low setting.  
Do not operate the Avance Slow cooker  
without the removable crockery bowl in  
position.  
Ensure that the food or liquid to be cooked  
fills at least 1⁄2 to 3⁄4 of the removable  
crockery bowl.  
Do not place a hot removable crockery bowl  
onto a wet surface.  
On completion of cooking, if there is too much  
liquid, remove the lid, turn the temperature  
control dial to the High setting and cook for  
30-45 minutes or until the liquid reduces to  
the desired amount. Alternatively, the liquid  
can be thickened by adding a mixture of  
cornflour and water and cooking on High  
Setting without the lid until sauce has  
thickened.  
Do not cook with frozen meats or poultry.  
NeveR  
Place water or other liquids into the metal  
housing of the Avance Slow Cooker.  
Immerse the metal housing, power cord or  
plug of the Avance Slow Cooker in water.  
do’S  
Touch hot surfaces with bare hands.  
Always thaw frozen meat and poultry before  
cooking  
Do ensure the removable crockery bowl is  
at room temperature when placing into the  
metal housing prior to cooking.  
Do avoid extreme temperature changes to  
the removable crockery bowl and glass lid.  
Handle the removable crockery bowl and  
glass lid with care.  
Do use dry oven mitts when lifting the  
crockery bowl containing hot liquids.  
Do place the removable crockery bowl onto  
a heat proof placemat when serving from the  
removable crockery bowl at the table.  
To keep foods warm for serving, turn control  
to the Low Setting until ready to serve.  
11  
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Care & Cleaning  
CleANINg  
StoRAge  
Ensure the Avance Slow Cooker is switched off,  
cooled and cleaned before storing. Store upright  
with removable crockery bowl and the lid in  
position. Do not store anything on top.  
Before cleaning, switch the temperature  
control dial to OFF, switch off the Avance  
Slow Cooker at the power outlet and then  
unplug.  
Always allow the Avance Slow Cooker 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  
The removable crockery bowl and glass lid  
are dishwasher safe, however care should be  
taken not to chip or crack the crockery bowl  
or lid.  
The metal housing can be wiped over with a  
soft damp cloth and then dried thoroughly  
CAutIoN: do Not ImmeRSe metAl HouSINg, poweR CoRd oR plug IN wAteR oR  
ANy otHeR lIquId AS tHIS mAy CAuSe eleCtRoCutIoN.  
12  
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Recipes  
Delicious recipes from Breville  
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Soups  
Creamy tomato and lentil soup  
Cajun kumera soup  
Serves 8-10  
Serves 8-10  
2 tablespoons olive oil  
2 tablespoons vegetable oil  
2 medium Spanish onions, peeled and sliced  
4 garlic cloves, peeled and crushed  
3 teaspoons minced chilli  
6 cups / 11⁄2 litres tomato puree  
6 cups / 11⁄2 litres beef stock  
1⁄2 cup tomato paste  
11⁄2 tablespoons brown sugar  
11⁄2 cups / 300g red lentils  
11⁄4 cups / 330ml cream  
8 bacon rashers, rind removed and chopped  
2 large onions, sliced  
1 tablespoon Cajun seasoning  
1⁄2 teaspoon fennel seeds  
4 garlic cloves, peeled and crushed  
2kg kumera, peeled and diced  
8 cups / 2 litres chicken stock  
1 x 300g can red kidney beans, drained and rinsed  
Sour cream, for serving  
1⁄3 cup sun-dried tomato pesto, for serving  
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.  
2. Place kumera into the removable crockery bowl. Add  
bacon mixture and stock. Cover with lid and cook on  
Low setting 6-8 hours, Auto setting 5-7 hours or High  
setting 4 hours.  
2. Place onion mixture in to the removable crockery  
bowl. Stir in tomato puree, stock, tomato paste, brown  
sugar and lentils.  
3. Cover with lid and cook on Low setting 6-8 hours,  
3. Stir the soup at 1 hour before the end of cooking and  
mash the kumera. Stir in the kidney beans. Replace  
the lid and continue cooking.  
Auto setting 5-7 hours or High setting 4 hours.  
4. Stir in cream 1⁄2 hour before end of cooking. Replace  
lid and continue cooking.  
4. Ladle soup into serving bowls and top each serve with  
5. Ladle soup into serving bowls and top each serve with  
2 teaspoons sun-dried tomato pesto. Serve hot with  
crusty bread.  
sour cream if desired. Serve hot.  
Measurements used are Australian  
Standard Metric Cups and Spoons.  
Note  
14  
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Soups continued  
Char-grilled CapsiCum and gnoCChi soup  
Fiery three bean Chowder  
Serves 8-10  
Serves 8-10  
4 red capsicums, trimmed and quartered  
2 yellow capsicums, trimmed and quartered  
1 cup / 250ml water  
2 tablespoons oil  
2 large onions, peeled and chopped  
4 garlic cloves, peeled and crushed  
2 small red chillies, finely chopped  
1 tablespoon ground cumin  
2 teaspoons ground coriander  
1⁄3 cup tomato paste  
1 x 800g canned tomatoes, chopped  
6 cups / 11⁄2 litres vegetable stock  
1 x 200g can diced capsicum, drained and rinsed  
1 x 420g can corn kernels, drained  
1 x 420g can butter beans, drained and rinsed  
2 x 440g cans red kidney beans, drained and rinsed  
1 x 125g can soya beans, drained and rinsed  
Sour cream, for serving  
2 tablespoons olive oil  
1kg chicken tenderloins, diced  
2 onions, peeled and chopped  
4 garlic cloves, peeled and crushed  
2 tablespoons paprika  
2 teaspoons caraway seeds  
3 teaspoons cracked black pepper  
1⁄3 cup tomato paste  
10 cups / 21⁄2 litres chicken stock  
500g pre-prepackaged gnocchi  
Sour cream, for serving  
Chopped parsley, for serving  
Grated Cheddar cheese, for serving  
Chopped Jalapeno peppers, for serving  
1. Place capsicum quarters, skin-side up under a hot  
grill until the skins blister. When cool peel away the  
skin and discard. Process capsicum flesh and water  
in a food processor or blender until smooth.  
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.  
2. Heat oil in a non-stick pan. Add chicken pieces and  
cook over a medium heat until golden brown. Place  
chicken into the removable crockery bowl.  
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.  
2. Place tomato mixture into the removable crockery  
bowl. Add remaining tomatoes, stock, capsicum,corn,  
butter beans, kidney beans and soya beans. Cover  
with lid and cook on Low setting 6-8 hours, Auto  
setting 5-7 hours or High setting 3-4 hours.  
4. Pour combined mixture and stock over chicken in the  
removable crockery bowl. Cover with lid and cook on  
Low setting 8-10 hours, Auto setting 5-7 hours or  
High setting 4 hours.  
3. Ladle soup into serving bowls. Top each serve with  
sour cream, cheese and Jalapeno peppers 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.  
15  
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Soups continued  
Chicken  
barley soup with sugared parsnips  
ChiCken with rosemary lemon and garliC  
Serves 8-10  
Serves 8-10  
11⁄2 cups / 300g pearl barley  
10 cups / 21⁄2 litres chicken stock  
2 tablespoons oil  
2 large onions, peeled and finely chopped  
4 garlic cloves, peeled and crushed  
2 medium carrots, peeled and sliced  
3 medium (400g) potatoes, peeled and chopped  
2 celery sticks, sliced  
1 tablespoon olive oil  
2 tablespoons butter  
2.5kg chicken pieces, skin removed, bone in  
1 cup / 250ml white wine  
11⁄2 cups / 375ml chicken stock  
1⁄3 cup / 85ml lemon juice  
2 teaspoons cracked black pepper  
3 small red chillies, finely chopped  
2 teaspoons grated lemon rind  
6 garlic cloves, halved  
2 bay leaves, halved  
3⁄4 cup / 190ml milk  
2 tablespoons butter  
1⁄4 cup chopped fresh rosemary  
4 parsnips, cubed  
1 teaspoon brown sugar  
Pepper and salt, for seasoning  
Chopped fresh mint, for serving  
1. Heat oil and butter in a non-stick pan. Cook chicken  
over medium heat until golden brown.  
2. Place chicken, wine, stock, lemon juice, pepper,  
chillies, lemon rind, garlic and rosemary in the  
removable crockery bowl. Cover with lid and cook  
on Low setting 8-10 hours, Auto setting 6-8 hours or  
High setting 4-5 hours.  
1. Place the barley with 31⁄2 cups of the stock into the  
removable crockery bowl. Cover with lid and cook on  
High setting 1-11⁄2 hours or until just tender.  
3. Serve hot accompanied with oven-roasted potatoes,  
2. Heat oil in a non-stick pan. Add onion and garlic and  
pumpkin and steamed green beans.  
cook over a medium heat until onion is soft.  
3. Add onion mixture to the cooked barley into the  
removable crockery bowl, stir in remaining stock,  
carrots, potatoes, celery, bay leaves and milk. Cover  
with lid and cook on Low setting 6-8 hours, Auto  
setting 5-7 hours or High setting 3-4 hours. Remove  
bay leaves before serving.  
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.  
5. Season soup with salt and pepper, ladle soup into  
serving bowls and top with parsnip. Sprinkle with mint  
if desired. Serve hot.  
16  
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Chicken continued  
ChiCken CaCCiatore  
ChiCken with mushrooms  
Serves 8  
Serves 8-10  
2 tablespoons olive oil  
2 tablespoons oil  
16 small chicken drumsticks (skins removed)  
2 large onions, peeled and sliced  
4 garlic cloves, peeled and crushed  
1 x 750ml Italian-style tomato cooking sauce  
20 Kalamata olives, pitted  
2.5kg chicken thigh fillets, diced  
250g button mushrooms, sliced  
2 small leeks, trimmed and sliced  
1 cup / 250ml white wine  
2 cups / 500ml chicken stock  
2 teaspoons cracked black pepper  
1 teaspoon salt  
1⁄2 cup / 125ml white wine  
1 cup / 250ml chicken stock  
125g button mushrooms, quartered  
2 tablespoons fresh basil leaves chopped  
1 tablespoon fresh rosemary, chopped  
1 tablespoon sugar  
2 tablespoons fresh lemon thyme, chopped  
2 tablespoons plain flour  
3⁄4 cup / 190ml cream  
3⁄4 cup sour cream  
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  
bowl.  
1. Heat oil in a non-stick pan. Add chicken in batches  
and cook over a medium heat until lightly browned.  
Place chicken into the removable crockery bowl.  
2. Top chicken with mushrooms, leeks, wine,  
stock,pepper, salt and lemon thyme. Cover with lid  
and cook on Low setting 8-10 hours, Auto setting 6-8  
hours or High setting 4-5 hours.  
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.  
3. Blend flour, cream and sour cream together and stir  
into chicken mixture 1 hour before end of cooking.  
Replace lid and continue cooking.  
3. Pour combined mixture over the chicken in the  
removable crockery bowl. Cover with lid and cook  
on Low setting 8-10 hours, Auto setting 6-8 hours or  
High setting 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.  
17  
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Chicken continued  
Beef, pork, veal & lamb  
burmese ChiCken  
beeF rendang  
Serves 8-10  
Serves 8-10  
2 tablespoons oil  
2 tablespoons oil  
2 large onions, peeled and chopped  
1⁄4 cup lemon grass stalks, finely sliced  
2 bay leaves  
2 small red chilli, finely chopped  
8 garlic cloves, peeled and crushed  
11⁄2 tablespoons fresh ginger, peeled and grated  
3 teaspoons ground turmeric  
1⁄2 teaspoon ground cardamom  
1 teaspoon ground cinnamon  
1⁄2 teaspoon ground cumin  
2.5kg lean gravy beef (shin), cubed  
2 large onions, peeled and chopped  
2 tablespoons ground cumin  
2 teaspoons ground cinnamon  
1⁄2 teaspoon ground cloves  
2 strips of lemon rind  
1⁄2 cup Rendang curry paste  
2 cups / 500ml beef stock  
2 cups / 500ml coconut milk  
1⁄4 / 60ml cup lemon juice  
11⁄2 tablespoons tamarind pulp  
1⁄4 cup / 40g brown sugar  
1⁄2 teaspoon ground coriander seeds  
1⁄2 teaspoon ground ginger  
1 teaspoon salt  
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 teaspoon cracked black pepper  
2.5kg chicken thigh fillets, diced  
2 cups / 500ml chicken stock  
Chopped fresh coriander, for serving  
2. Add onion to the non-stick pan, cook until lightly  
browned. Stir in cumin, cinnamon, cloves, lemon rind  
and curry paste, cook for 1 minute. Pour in stock, stir  
and cook until just heated through.  
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. Place meat and onion mixture into the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-10 hours, Auto setting 6-8 hours or High setting  
4-5 hours.  
4. Combine coconut milk, lemon juice, tamarind pulp  
and brown sugar, and stir into meat mixture 1 hour  
before end of cooking. Replace lid and continue  
cooking.  
2. Place chicken mixture and stock into the removable  
crockery bowl.  
3. Cover with lid and cook on Low setting 8-10 Hours,  
Auto setting 6-8 hours or High setting 4 hours.  
Remove bay leaves before serving.  
5. Serve hot accompanied with steamed rice and pre-  
packaged naan bread.  
4. Serve hot sprinkled with coriander if desired and  
accompanied with steamed rice and Cucumber Raita.  
18  
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Beef, pork, veal & lamb continued  
gingered lamb Curry  
sweet orange pork  
Serves 8-10  
Serves 8-10  
2 tablespoons oil  
1⁄4 cup / 60ml cup oil  
2.5kg lean lamb, cubed  
2 large onions, peeled and chopped  
400g eggplant, diced  
2 large Spanish onion, peeled and sliced  
2.5kg lean pork steaks, halved  
1⁄4 cup / 40g plain flour  
4 garlic cloves, peeled and crushed  
1⁄4 cup grated fresh ginger  
2 small red chillies, finely chopped  
2 teaspoons cracked black pepper  
1⁄2 teaspoon salt  
2 teaspoons ground turmeric  
1 tablespoon green curry paste  
11⁄2 cups / 375ml beef stock  
2 cups coconut milk powder  
2 cups / 500ml boiling water  
600g kumera, peeled and diced  
2 tablespoons / 40g butter  
2 teaspoons ground cumin  
2 teaspoons ground cardamom  
1⁄2 teaspoon ground cloves  
2 teaspoons ground cinnamon  
1 teaspoon fennel seeds  
1⁄2 cup / 85g brown sugar, firmly packed  
2 tablespoons lemon juice  
1⁄2 cup / 125ml sweet sherry  
2 cups / 500ml orange juice  
2 cups / 500ml chicken stock  
1 tablespoon grated orange rind  
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 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.  
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. 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 meat and eggplant mixture into the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-10 hours, Auto setting 6-8 hours or High setting  
4 hours.  
3. Place onion, meat and kumera into the removablec  
rockery bowl.  
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 jasmine rice  
and salad.  
5. Pour spice mixture over the meat and vegetables in  
the removable crockery bowl. Cover with lid and cook  
on Low setting 8-10 hours, Auto setting 6-8 hours or  
High setting 4-5 hours.  
6. Serve hot accompanied with buttered noodles and  
salad greens.  
19  
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Beef, pork, veal & lamb continued  
lamb shanks in a tomato, pesto sauCe  
tagine oF beeF  
Serves 8  
Serves 8-10  
2 tablespoons olive oil  
2 tablespoons olive oil  
8 large French-cut lamb shanks, trimmed of fat  
2 medium Spanish onions, peeled and sliced  
400g button mushrooms, sliced  
4 garlic cloves, peeled and crushed  
1 x 800g can tomatoes, chopped  
1⁄3 cup tomato paste  
1⁄3 cup sun-dried tomato pesto  
1 cup / 250ml red wine  
1⁄3 cup / 90ml sweet sherry  
2.5kg lean gravy beef, cubed  
2 large onions, peeled and sliced  
6 garlic cloves, peeled and crushed  
1⁄4 cup Moroccan seasoning  
1 tablespoon ground cinnamon  
2 cups / 500ml beef stock  
2 strips lemon rind  
2 cups / 250ml tomato puree  
1 cup dates, seeded and halved  
1⁄4 cup honey  
4 beef stock cubes, crumbled  
1 tablespoon fresh rosemary, chopped  
3⁄4 cup fresh parsley, chopped  
1⁄2 cup flaked almonds, toasted  
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.  
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 cubes and rosemary, stir and cook  
for 1-2 minutes.  
2. Add onion to the non-stick pan, cook until golden  
brown. Stir in garlic, Moroccan seasoning, cinnamon,  
stock, lemon rind and tomato puree.  
3. Place meat and onion mixture in the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-10 hours, Auto setting 5-7 hours or High setting  
4-5 hours.  
3. Place shanks and tomato mixture in to the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-10 hours, Auto setting 6-8 hours or High setting  
4-6 hours.  
4. Stir in dates and honey 1 hour before end of cooking.  
4. Serve hot accompanied with mashed potatoes,char-  
Replace lid and continue cooking.  
grilled eggplant and zucchini.  
5. Spoon Tagine into serving bowls, top with parsley and  
almonds.  
6. Serve hot accompanied with steamed cous cous,baby  
carrots, cauliflower florets and green beans.  
20  
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Beef, pork, veal & lamb continued  
Corned silverside with balsamiC  
plum glaze  
moroCCan veal  
Serves 8-10  
Serves 8-10  
2 tablespoons oil  
2.5kg lean corned silverside  
1⁄4 cup brown sugar  
11⁄2 tablespoons Balsamic vinegar  
3 fresh mint sprigs  
1 medium onion, peeled and studded with 4 cloves  
2 medium carrots, peeled and roughly cut into chunks  
3 cups / 750ml water  
2.5kg lean veal leg, diced  
1 large onion, peeled and sliced  
4 garlic cloves, peeled and crushed  
3 teaspoons ground ginger  
2 teaspoons ground turmeric  
3 teaspoons sweet paprika  
1⁄2 teaspoon cayenne pepper  
2 teaspoons ground cumin  
2 teaspoons ground coriander seeds  
1 tablespoon ground cinnamon  
4 cups / 1 litre beef stock  
200g pitted prunes  
8 peppercorns  
Balsamic Plum Glaze  
3⁄4 cup / 190ml beef stock  
1⁄4 cup plum jam  
11⁄2 tablespoons Balsamic vinegar  
3 teaspoons sugar  
1⁄3 cup honey  
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 bowl. Cover  
with lid and cook on Low setting 10-12 hours, Auto  
setting 6-8 hours or High setting 6-7 hours.  
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. 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.  
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. Remove meat, cover with foil and allow to stand for 10  
minutes before slicing. Discard water and vegetables.  
3. Place meat and onion mixture into removable crockery  
bowl. Cover with lid and cook on Low setting 7-8  
hours, Auto setting 5-8 hours or High setting 4 hours.  
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.  
5. Spoon into serving bowls, top with mint. Serve hot  
accompanied with steamed cous cous.  
21  
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Beef, pork, veal & lamb continued  
easy osso buCCo  
lamb shanks with red lentils  
Serves 8  
Serves 8  
16 lean veal shanks, 4cm thick  
1⁄3 cup / 50g plain flour  
1 cup / 200g red lentils  
2 cups / 500ml beef stock  
1⁄4 cup / 65ml olive oil  
2 tablespoons oil  
1 x 750ml Italian-style tomato cooking sauce  
1 cup / 250ml white wine  
2 teaspoons caster sugar  
2 teaspoons cracked black pepper  
2 teaspoons salt  
1⁄3 cup fresh basil leaves chopped  
1⁄2 cup pesto  
1 tablespoon grated lemon rind  
8 large French-cut lamb shanks, trimmed of fat  
1 large onion, peeled and sliced  
4 garlic cloves, peeled and crushed  
11⁄2 tablespoons Vindaloo curry paste  
3 cups / 750ml tomato puree  
2 tablespoons lemon juice  
1. Place lentils and stock into removable crockery bowl.  
Cover with lid and cook on High setting 1-11⁄2 hours  
or until tender.  
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 bowl. Repeat with remaining shanks.  
2. Heat oil in a non-stick pan. Add the shanks two a ta  
time and cook over medium heat until well browned.  
Drain on paper towel.  
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.  
2. Combine tomato sauce, wine, sugar, pepper, salt  
and basil. Pour mixture over shanks in removable  
crockery bowl. Cover with lid and cook on Low setting  
8-10 hours, Auto setting 5-8 hours or High setting  
3-4 hours.  
4. Place lamb shanks and tomato mixture into the  
removable crockery bowl with lentils. Cover with lid  
and cook on Low setting 8-10 hours, Auto setting 6-8  
hours or High setting 4-6 hours.  
3. Combine pesto and lemon rind. Sprinkle pesto  
mixture over Osso Bucco just before serving.  
4. Serve hot accompanied with pre-packaged gnocchi  
5. Stir in the lemon juice just prior to serving.  
and steamed mixed green vegetables.  
6. Serve hot accompanied with pita bread, mango  
chutney and tomato and onion salad.  
22  
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vegetarian  
Chilli Con Carne  
Chilli bean and vegetable Combo  
Serves 8-10  
Serves 8-10  
2 tablespoons oil  
1⁄3 cup / 90ml olive oil  
2.5kg premium beef mince  
1⁄4 cup pre-packaged Chilli Con Carne seasoning mix  
1 tablespoon fresh minced garlic  
3 cups / 750ml beef stock  
1⁄3 cup tomato paste  
11⁄2 / 375ml cup red wine  
600g baby eggplant, thickly sliced  
2 large onions, peeled and chopped  
6 garlic cloves, peeled and crushed  
2 large red capsicum, trimmed and chopped  
1 x 800g can tomatoes, chopped  
1⁄2 teaspoon cayenne pepper  
2 x 420g cans Mexican Chilli Beans  
Sour cream, for serving  
2 small red chillies, finely sliced  
400g zucchini, sliced  
300g kumera, peeled and cubed  
1 x 420g can chick peas, drained and rinsed  
1 x 750g can red kidney beans, drained and rinsed  
1⁄3 cup fresh parsley, chopped  
1. Heat oil in a non-stick pan. Add beef mince in batches  
and cook over a medium heat until well browned.  
Drain in paper towel.  
2. Place meat, chilli seasoning mix, garlic, stock, tomato  
paste, wine and undrained beans into the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-9 hours, Auto setting 5-8 hours or High setting 4  
hours.  
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 bowl.  
3. Spoon Chilli Con Carne into serving bowls, top with  
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.  
sour cream if desired.  
4. Serve hot accompanied with potato wedges and  
avocado salad.  
3. Place tomato mixture, zucchini, kumera, chick peas,  
kidney beans and parsley into the removable crockery  
bowl. Cover and cook on Low setting 5-6 hours, Auto  
setting 3-5 hours or High setting 2-3 hours.  
4. Serve hot with crusty bread rolls.  
23  
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vegetarian continued  
Curried pumpkin with spinaCh  
spiCy mixed dhal  
Serves 8-10  
Serves 8-10  
2 tablespoons oil  
1 cup / 200g yellow split peas  
1 cup / 200g red lentils  
1 cup / 200g brown lentils  
4 cups / 1 litre vegetable stock  
2 tablespoons oil  
11⁄2 tablespoons black mustard seeds  
2 teaspoons brown mustard seeds  
2 large onions, peeled and sliced  
8 garlic cloves, peeled and crushed  
2 tablespoons fresh ginger, grated  
2 teaspoons ground cumin  
2 medium onions, peeled and sliced  
4 garlic cloves, peeled and crushed  
3 teaspoons fresh ginger, grated  
3 small green chillies, finely sliced  
11⁄2 teaspoons ground coriander  
11⁄2 teaspoons ground cumin  
11⁄2 teaspoons brown mustard seeds  
11⁄2 teaspoons ground turmeric  
2 cups coconut milk powder  
2 cups / 500ml boiling water  
1.5kg pumpkin, peeled and chopped  
10 English spinach leaves, shredded  
10 curry leaves, torn  
3 fresh Kaffir lime leaves, finely shredded  
Toasted flaked almonds, for serving  
11⁄2 tablespoons ground coriander seeds  
2 teaspoons ground turmeric  
4 small red chillies, chopped  
1 x 800g can tomatoes, chopped  
2 cups tomato puree  
2 teaspoons cracked black pepper  
2⁄3 cup / 170ml cream  
1⁄3 cup fresh coriander, finely chopped  
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.  
1. Place yellow split peas, red and brown lentils, and  
stock into removable crockery bowl. Cover with lid  
and cook on High setting 1-11⁄2 hours or until just  
tender.  
2. Pour blended coconut milk powder and water into  
onion mixture. Stir over a medium heat until all  
ingredients are well combined.  
3. Place pumpkin into the removable crockery bowl. Add  
the coconut milk mixture. Cover with lid and cook on  
Low setting 5-6 hours, Auto setting 4-6 hours or High  
setting 3-4 hours.  
2. Heat oil 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. Add spinach, curry leaves and kaffir leaves 1⁄2 hour  
before end of cooking. Stir well. Replace lid and  
continue cooking until spinach is soft.  
3. Stir in cumin, coriander seeds, turmeric, and chillies.  
Cook for 1 minute. Add tomatoes, tomato puree, and  
pepper, stir and cook until just warmed.  
5. Serve hot topped with flaked almonds and  
accompanied with Lebanese bread and salad of your  
choice.  
4. Pour tomato mixture over lentils in the removable  
crockery bowl. Cover with lid and cook on Low setting  
8-9 hours, Auto setting 6-7 hours or High setting 4-5  
hours.  
5. Stir in cream 1⁄2 hour before end of cooking. Replace  
lid and continue cooking.  
6. Spoon into serving bowls, top with coriander.  
7. Serve hot accompanied with steamed brown rice and  
Cucumber Raita.  
24  
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vegetarian continued  
vegetable primavera  
ChiCk pea Curry  
Serves 8-10  
Serves 8-10  
1⁄4 cup / 60ml olive oil  
8-10 medium (1kg) desiree potatoes, peeled  
and quartered  
1kg pumpkin, peeled and sliced  
600g kumera, peeled and cut into 3cm lengths  
2 large red capsicum, quartered  
20 large garlic cloves, unpeeled  
11⁄2 teaspoons sea salt  
2 cups / 400g dried chick peas  
4 cups / 1 litre vegetable stock  
2 tablespoons vegetable oil  
2 medium onions, peeled and finely chopped  
2 teaspoons freshly grated ginger  
4 garlic cloves, peeled and crushed  
3 teaspoons garam masala  
3 teaspoons ground cumin  
1⁄4 cup / 60ml olive oil, extra  
1 tablespoon Balsamic vinegar  
Grated Parmesan cheese, for serving  
3 teaspoons ground coriander  
3 teaspoons sweet paprika  
1⁄2 teaspoon chilli powder  
1 teaspoon ground turmeric  
2 teaspoons yellow mustard seeds  
2 teaspoons salt  
2 cups / 500ml tomato puree  
1⁄2 cup / 125ml coconut cream  
1. Place oil in a large freezer bag. Add potatoes,  
pumpkin, kumera and capsicum. Shake vegetables in  
bag until well coated with oil.  
2. Place vegetables into the removable crockery bowl.  
Add garlic cloves and sprinkle with salt.  
3. Cover with lid and cook on Low setting 5-6 hours,  
1. Place chick peas and stock into the removable  
crockery bowl. Cover with lid and cook on High setting  
2 hours or until tender.  
Auto setting 4-6 hours or High setting 2-3 hours.  
4. Remove garlic cloves and squeeze the pulpy flesh into  
a bowl. Mash with a fork and combine with extra oil  
and vinegar.  
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.  
5. Arrange vegetables on a serving plate, drizzle with  
garlic mixture and sprinkle with Parmesan cheese.  
6. Serve hot with crusty bread rolls.  
3. Pour combined mixture over the chick peas in the  
removable crockery bowl. Cover with lid and cook on  
Low setting 6-7 hours, Auto setting 4-6 hours or High  
setting 2-3 hours.  
4. Serve hot accompanied with stir-fried mixed  
vegetables.  
25  
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Accompaniments  
desserts  
CuCumber raita  
pears with ChoColate praline Cream  
2 Lebanese cucumbers, peeled and finely chopped  
Serves 8  
250ml plain yoghurt  
3 cups / 750ml water  
1 teaspoon cumin  
11⁄2 cups / 375g sugar  
1 teaspoon grated fresh ginger  
Salt and pepper, if desired  
8 firm ripe pears, peeled  
600ml cream  
2 x 35g Scorched Peanut Chocolate bars, crushed  
Pureed fresh berries, for serving  
1. Combine all ingredients. Serve chilled.  
1. Place water and sugar in the removable crockery  
bowl. Cover with lid and cook on High setting for 1  
hour or until the sugar dissolves. Stir once during this  
time.  
2. Cut the pears in half, remove the cores and place into  
the removable crockery bowl. Cover with lid and cook  
on Low setting 4-6 hours. Turn the pears once during  
cooking. Remove pears, using a slotted spoon. Drain  
on paper towel and chill.  
3. Whip the cream until thick. Lightly fold half the  
crushed confectionery bars through the cream.  
4. Arrange two pear halves on each serving plate,top  
with cream mixture, sprinkle with remaining crushed  
confectionery bar and drizzle with pureed berries if  
desired.  
5. Served chilled.  
It is not recommended to use the High or Auto  
setting on these dessert recipes.  
Note  
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desserts continued  
lemon and lime deliCious pudding  
ChoColate malt selF-sauCing pudding  
Serves 8  
Serves 8  
180g butter  
11⁄2 cups / 225g self-raising flour  
11⁄2 cups / 225g plain flour  
11⁄2 teaspoons baking flour  
1⁄3 cup cocoa powder  
1⁄3 cup malted milk powder  
11⁄2 cups / 330g caster sugar  
11⁄2 cups / 375ml milk  
11⁄2 cups / 330g caster sugar  
2⁄3 cup / 100g self-raising flour, sifted  
11⁄2 tablespoons grated lemon rind  
11⁄2 tablespoons grated lime rind  
1⁄4 cup / 60ml lemon juice  
1⁄4 cup / 60ml lime Juice  
4 x 60g eggs, separated  
3 x 60g eggs, lightly beaten  
11⁄2 cups / 375ml milk  
Sifted icing sugar, for serving  
Thickened cream, for serving  
Sauce  
150g dark chocolate, chopped  
3 cups / 750ml hot water  
2 tablespoons butter  
11⁄2 cups / 255g brown sugar, firmly packed  
1⁄3 cup cocoa powder  
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.  
2. Combine egg yolks and milk, whisk into flour mixture  
to form a smooth batter. Beat egg whites until stiff  
peaks form, fold into to batter.  
1⁄4 cup cornflour  
Water, for steaming  
Thickened cream, for serving  
Extra malted milk powder, for serving  
3. Pour batter into lightly-greased heat proof pudding  
bowl. Ensure the pudding bowl is a suitable size and  
type to fit the removable crockery bowl. Cover the  
pudding bowl with aluminium foil and secure with  
kitchen string.  
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.  
4. Place 1-2 cups water into the removable crockery  
bowl. Add prepared pudding bowl. Cover with lid and  
cook on Low setting 5-6 hours. Check water level  
throughout the steaming process.  
2. Pour batter into a lightly greased heat proof pudding  
bowl. Ensure the pudding bowl is a suitable size and  
type to fit the removable crockery bowl. Set aside.  
5. Spoon pudding onto serving plates, dust with icing  
3. Stir chocolate, water and butter in a saucepan over a  
sugar and a swirl of cream.  
low heat until chocolate and butter melt.  
6. Pudding can be served hot or cold.  
4. Combine brown sugar, cocoa powder and cornflour  
in a mixing bowl. Stir in hot chocolate mixture. Mix  
well. Spoon Chocolate Sauce over batter in the heat  
proof pudding bowl. Cover the pudding bowl with  
aluminium foil and secure with kitchen string.  
A 2.5 litre heatproof pudding bowl suitable to  
fit the shape of the removable crockery bowl  
is required for the recipes on this page. Do  
not allow the pudding bowl to touch sides of  
crockery bowl  
5. Place 1-2 cups water in the removable crockery  
bowl. Add prepared pudding bowl. Cover with lid and  
cook on Low setting 5-6 hours. Check water level  
throughout the steaming process.  
6. Spoon pudding onto serving plates, drizzle with  
Chocolate Sauce, add a swirl of cream and dust with  
extra malted milk powder.  
Note  
7. Serve hot.  
27  
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Breville is a registered trademark of Breville Pty. Ltd.  
ABN 98 000 092 928  
Breville Customer Service Centre  
Australian Customers  
Breville Customer Service Centre  
PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Customer Service: 1300 139 798  
Fax (02) 9384 9601  
Email Customer Service: [email protected]  
New Zealand Customers  
Breville Customer Service Centre  
Private Bag 94411  
Greenmount  
Auckland, New Zealand  
Customer Service: 0800 273 845  
Fax 0800 288 513  
Email Customer Service: [email protected]  
www.breville.com.au  
© Copyright. Breville Pty. Ltd.  
Due to continual improvements in design or otherwise,  
the product you purchase may differ slightly from the one  
illustrated in this booklet.  
Model: BCS300 Issue 1/10  
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