Breville BSC100 Slow Cooker User Manual
Contents
1. Here is a guide to help simplify the process of slow cooking allowing you to obtain maximum satisfaction from your Avance Meal Maker 3 It s all in the timing Always allow sufficient time for the food to cook It is almost impossible to overcook in the Avance Meal Maker 3 particularly when using the Low setting Most of the recipes contained within this book can be cooked on the High or Low settings however the cooking times will vary accordingly Each recipe will give specific instructions indicating the appropriate settings and suggested cooking times Ensure the food and or liquid in the recipes fills at least 2 to s of the removable crockery bowl High humidity altitude cold tap water and ingredients and minor fluctuations may slightly affect the cooking times in the Avance Meal Maker 3 Adapting cooking times 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 Traditional Meal Maker recipe time recipe time 15 30 minutes 4 6 hours on low setting 60 minutes 6 8 hours on low setting 1 3 hours 8 12 hours on low setting These times are approximate Times can vary depending on ingredients and quantities in recipes A beginner s guide to slow cooking continued Adapting liquid amounts When food is cooking in your Avance Meal Maker 32. Heat oil in a non stick pan Add meat in batches and cook over a medium heat until well browned Drain on paper towels 2 Add onion to the non stick pan cook until lightly browned Stir in cumin cinnamon lemon rind and curry paste cook for 1 minute Pour in stock stir and cook until just heated through 3 Place meat and onion mixture into the removable crockery bowl Cover with lid and cook on Low setting for 8 9 hours or High setting for 4 5 hours 4 Combine coconut milk lemon juice tamarind pulp and sugar and stir into meat mixture 1 hour before end of cooking Replace lid and continue cooking 5 Serve hot accompanied with steamed rice and pre packaged naan bread 21 Beef pork veal and lamb continued Lamb shanks in a tomato pesto sauce Serves 4 1 tablespoon olive oil 4 large French cut lamb shanks trimmed of fat 1 medium Spanish onion peeled and sliced 200g button mushrooms sliced 3 garlic cloves peeled and crushed 400g canned tomatoes chopped 2 tablespoons tomato paste 2 tablespoons sun dried tomato pesto 1 2 cup 125ml red wine 3 tablespoons sweet sherry or madeira 2 beef stock cubes crumbled 2 teaspoons fresh rosemary chopped 1 Heat oil in a non stick pan Add 2 to 3 shanks at a time cook over medium heat until well browned Drain on paper towels 2 Add onion to the pan cook until onion is soft Stir in mushrooms and garlic cook for 2 3 minutes Add tomatoes tomato paste pesto
3. mixture to form a smooth batter Beat egg whites until stiff peaks form fold into batter 3 Pour batter into a lightly greased heat proof pudding bowl Ensure the pudding bowl is a suitable size and type to fit into the removable crockery bowl Cover the pudding bowl with aluminium foil and secure with kitchen string 4 Place 1 2 cups of water into the removable crockery bowl Add prepared pudding bowl Cover with lid and cook on Low setting for 5 6 hours Check water level throughout the steaming process 5 Spoon pudding onto serving plates dust with icing sugar and top with a swirl of cream 6 Pudding can be served hot or cold A 1 5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery bowl is required for this recipe 29
4. most moisture is retained To allow for this when using traditional recipes it is advisable to halve the liquid content However after cooking if the liquid quantity is excessive remove the lid and operate the Avance Meal Maker 3 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 Stirring the food Little or no stirring is required when using the Low setting placed in the centre of the removable crockery bow However stirring the food when using the High setting ensures even flavour distribution Preparing meat and poultry 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 the fat melting and creating extra liquid Whole chickens may release a large amount of liquid and fat when using the slow cooking process 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 Suitable meat cuts for slow cooking Beef Beef chuck skirt round steak boneless shin gravy beef bone in shin Osso Bucco Lamb Lamb shanks drumsticks frenched shanks neck chops best neck chops boned out forequarter or shoulder Veal Diced leg shoulder forequarter chops and steaks neck ch
5. wine sherry stock cubes and rosemary stir and cook for 1 2 minutes 3 Place shanks and tomato mixture into the removable crockery bowl Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 6 hours Serve hot accompanied with mashed potato char grilled eggplant and zucchini 22 Sweet orange pork Serves 4 6 1 tablespoons oil 1 medium Spanish onion peeled and sliced 1 5kg lean pork steaks halved 1 tablespoons plain flour 400g kumera peeled and cubed 1 2 tablespoons 30g butter 1 teaspoon ground cumin 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 2 teaspoon fennel seeds 1 4 cup brown sugar 1 2 tablespoons lemon juice 3 tablespoons sweet sherry 1 cup 250ml orange juice 1 cup 250ml chicken stock 2 teaspoons grated orange rind 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 onion meat and kumera into the removable crockery bowl 4 Melt butter in non stick pan stir in cumin cardamom cinnamon fennel seeds brown sugar lemon juice sherry orange juice stock and rind cook over medium heat until heated though 5 Pour spice mixture over the meat and vegetables in the removable crockery bowl Cover with lid and cook
6. Avance Meal Maker 3 in water e Touch hot surfaces with bare hands STAINLESS STEEL HOUSING BEFORE YOU COMMENCE COOKING ENSURE REMOVABLE CROCKERY BOWL IS CORRECTLY POSITIONED IN THE e Before cleaning switch the temperature control Storage dial to Off switch off the Avance Meal Maker 3 at the power outlet and then unplug e Always allow the Avance Meal Maker 3 to cool before cleaning e 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 e The removable crockery bowl and glass lid can be washed in hot soapy water using a mild household detergent Rinse and dry thoroughly e Do not use abrasive cleaners steel wool or metal scouring pads as these can damage the surfaces e 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 e The stainless steel housing can be wiped over with a soft damp cloth and then dried thoroughly Ensure the Avance Meal Maker 3 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 DO NOT IMMERSE STAINLESS STEEL HOUSING POWER CORD OR PLUG IN WATER OR A ANY OTHER LIQUID AS THIS MAY CAUSE ELECTROCUTION Page a Recipes Chicken 19 Beef pork veal and la
7. Monteray Jack cheese grated to serve cream to serve 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 seeds and garlic cook for 1 minute then remove from heat 2 Place kumera into the removable crockery bowl Top with bacon mixture and stock Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 hours 3 One hour before the soup is required stir or mash the kumera Add the kidney beans Replace lid and continue to cook 4 Ladle soup into serving bowls Top each serve with Monteray Jack cheese and sour cream if desired Serve hot Barley soup with sugared parsnips Serves 4 6 150g pearl barley 6 cups 1 2 litres chicken stock 1 tablespoon oil 1 medium onion peeled and finely chopped 2 garlic cloves peeled and crushed 1 medium carrot peeled and sliced 200g potatoes peeled and chopped 1 celery stick sliced 1 bay leaf halved 1 3 cup 80ml milk 1 tablespoon 20g butter 2 parsnips peeled and cubed 1 2 teaspoon brown sugar Fresh mint chopped salt and pepper optional to serve 1 Place the barley with a third of the stock into the removable crockery bowl Cover with lid and cook on High setting 1 1 2 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 3 Add onion mixture to the cooked barley in the
8. Operating instructions 1 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 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 2 to s of the removable crockery bowl Place the glass lid into position 3 With the temperature control dial turned to the Off position plug the Avance Meal Maker 3 into a 230 240V power outlet and switch the power on at the power outlet 4 Select the temperature control dial to the desired setting or as recommended in the recipe section 5 When cooking is complete turn the temperature control dial to the Off position switch off at the power outlet and then unplug 6 Allow the Avance Meal Maker 3 to cool completely before cleaning and storing Important e Always use the Avance Meal Maker 3 on a dry level surface e Never operate without food and liquid in the removable crockery bowl e Never operate without the removable crockery bowl positioned in the stainless steel housing e Always have the glass lid firmly in position on the removable crockery bowl throughout the operation of the appliance unless where stated in a recipe to have it removed e Always use dry pot holders or oven mitts when removing the rem
9. garlic ginger turmeric cardamon cinnamon cumin coriander ground ginger salt and pepper cook for 1 minute 2 Add chicken to the non stick pan and stir to coat with onion mixture Place chicken mixture and stock into the removable crockery bowl 3 Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 hours Remove bay leaf before serving 4 Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita 20 Chicken with mushrooms Serves 4 6 1 tablespoon oil 1 5kg chicken thigh fillets halved 250g button mushrooms sliced 1 small leek trimmed and sliced 1 2 cup 125ml white wine 1 cup 250ml chicken stock 1 teaspoon cracked black pepper 1 4 teaspoon salt 1 tablespoon fresh lemon thyme chopped 1 tablespoon plain flour 1 2 cup 125ml cream 1 2 cup 125ml sour cream 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 Top chicken with mushrooms leeks wine stock pepper salt and lemon thyme Cover with lid and cook on Low setting for 6 8 hours or High setting for 3 4 hours Blend flour cream and sour cream together and stir into chicken mixture 30 minutes before serving Replace lid and continue cooking Serve with steamed baby new potatoes and asparagus spears if desired Gingered lamb curry Serves 4 6 1 tablespoon
10. on Low setting for 6 8 hours or High setting for 4 hours 6 Serve hot accompanied with buttered noodles and salad greens Corned silverside with plum balsamic glaze Serves 4 6 1 5kg lean corned silverside 2 tablespoons brown sugar 1 tablespoon Balsamic vinegar 2 fresh mint sprigs 1 onion peeled and studded with 4 cloves 1 carrot peeled and roughly cut into chunks 2 cups 500ml water 6 peppercorns Plum glaze 1 2 cup 125ml beef stock 2 tablespoons plum jam 1 tablespoon Balsamic vinegar 2 teaspoons sugar 1 Place meat sugar vinegar mint onion carrot water and peppercorns into the removable crockery bowl Cover with lid and cook on Low setting for 10 12 hours or High setting for 6 7 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 Remove meat cover with foil and allow to stand for 10 minutes before slicing Discard water and vegetables 4 Serve hot with Plum Glaze and accompanied with boiled potatoes stir fried carrots parsnips and snow peas Tagine of beef Serves 4 6 1 tablespoon olive oil 1 5 kg lean gravy beef cubed 2 medium onions peeled and sliced 3 garlic cloves peeled and crushed 2 tablespoons Moroccan seasoning 2 teaspoons ground cinnamon 1 cup 250ml beef stock 1 strip lemon rind 1 cup 250ml tomato puree 3 4 cup 130g dates seeded and halved 2 tablespoo
11. removable crockery bowl stir in remaining stock carrot potatoes celery bay leaf and milk Cover with lid and cook on Low setting for 6 8 hours or High setting for 3 4 hours Remove bay leaf 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 SOUPS continued Fiery three bean chowder Serves 4 6 1 tablespoon peanut oil 1 medium onion peeled and chopped 2 garlic cloves peeled and crushed 1 small red chilli finely chopped 3 teaspoons ground cumin 1 teaspoon ground coriander 2 tablespoons tomato paste 400g canned tomatoes chopped 2 2 cups 625ml vegetable stock 3 4 cup 120g canned diced capsicum drained 1 cup 200g canned corn kernels drained 1 cup 220g canned butter beans drained and rinsed 1 cup 220g canned red kidney beans drained and rinsed 1 3 cup 75g canned soya beans drained and rinsed Sour cream for serving Grated Cheddar cheese for serving Chopped Jalapeno peppers for serving 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 or until fragrant Add tomato paste and half the tomatoes Stir over a medium heat until warmed 2 Pour tomato mix
12. wine sugar pepper salt and basil Pour mixture over meat in removable crockery bowl Cover and cook on Low setting for 6 8 hours or High setting for 3 4 hours 3 Combine pesto and lemon rind Sprinkle pesto mixture over osso bucco just before serving 4 Serve hot accompanied with prepackaged gnocchi and steamed mixed green vegetables 24 Moroccan veal Serves 4 6 1 tablespoon oil 1 5kg lean veal fillet cubed 1 medium onion peeled and sliced 2 garlic cloves peeled and crushed 2 teaspoons ground ginger 1 teaspoon ground turmeric 2 teaspoons sweet paprika 1 4 teaspoon cayenne pepper 1 2 teaspoon ground cumin 1 teaspoon ground coriander seeds 3 teaspoons ground cinnamon 2 cups 500ml beef stock 150g pitted prunes 2 tablespoons honey 3 teaspoons grated orange rind 2 tablespoons fresh mint chopped 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 golden brown Stir in garlic ginger turmeric paprika pepper cumin coriander and cinnamon cook for 1 minute Blend in stock 3 Place meat and onion mixture into the removable crockery bowl Cover with lid and cook on Low setting for 6 7 hours or High setting for 4 hours 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
13. with steamed cous cous Chilli con carne Serves 4 6 1 tablespoon oil 1 5kg lean chuck steak cut into 1 5cm cubes 1 2 tablespoons pre packaged chilli con carne seasoning mix 2 teaspoons minced garlic 1 2 cups 375ml beef stock 2 tablespoons tomato paste 3 cup 180ml red wine 400g canned Mexican chilli beans Sour cream to serve 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 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 for 6 7 hours or High setting for 4 hours 3 Spoon Chilli Con Carne into serving bowls top with sour cream if desired 4 Serve hot accompanied with potato wedges and avocado salad Lamb shanks with red lentils Serves 4 1 2 cup 100g red lentils 1 cup 250ml beef stock 1 tablespoon oil 4 large French cut lamb shanks trimmed of fat 1 medium onion peeled and sliced 2 garlic cloves peeled and crushed 3 teaspoons Vindaloo curry paste 17 3 cups 410ml tomato puree 1 tablespoon lemon juice 1 Place lentils and stock into the removable crockery bowl Cover with lid and cook on High setting 1 1 2 hours or until tender 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 Add onion to the non stick pan cook u
14. 6 cups 1 2 litres chicken stock 250g pre packaged gnocchi Sour cream to serve Chopped parsley to serve 1 Place capsicum quarters skin side up under a hot grill until the skin blister When cool peel away the skin and discard Process capsicum flesh and water in a food processor or blender until smooth 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 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 mixture is heated through 4 Pour combined mixture and stock over chicken in the removable crockery bowl Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 hours 5 Stir gnocchi into the soup for 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 required Serve hot Cajun kumera with Monteray Jack cheese Serves 4 6 1 2 tablespoons oil 4 bacon rashers trimmed and chopped 1 medium onion peeled and sliced 2 teaspoons Cajun seasoning 1 4 teaspoon fennel seeds 3 garlic cloves peeled and crushed 1kg kumera peeled and cubed 4 cups 1 litre chicken stock 1 cup 220g canned red kidney beans drained and rinsed
15. alt 1 tablespoons extra olive oil 3 teaspoons Balsamic vinegar Grated Parmesan cheese for serving 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 for 5 6 hours or High setting for 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 5 Arrange vegetables on a serving plate drizzle with garlic mixture and sprinkle with Parmesan cheese 6 Serve hot with bread rolls 28 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 1 Combine all ingredients Serve chilled Desserts Lemon and lime delicious pudding Serves 4 90g butter 3 4 cup 165g caster sugar 1 3 cup 50g self raising flour sifted 3 teaspoons grated lemon rind 3 teaspoons grated lime rind 1 2 tablespoons lemon juice 1 2 tablespoons lime juice 2 x 60g eggs separated 3 4 cup 180ml milk Sifted icing sugar for serving Thickened cream for serving 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 butter
16. es skin removed 1 2 cup 125ml white wine 3 4 cup 180ml chicken stock 2 tablespoons lemon juice 1 teaspoon cracked black pepper 2 small red chillies finely chopped 1 teaspoon grated lemon rind 3 garlic cloves peeled and halved 1 2 tablespoons fresh rosemary chopped 1 Heat oil and butter in a non stick pan Cook chicken over a medium heat until golden brown 2 Place chicken wine stock lemon juice pepper chillies lemon rind garlic and rosemary into the removable crockery bowl Cover with lid and cook on Low setting for 6 8 hours or High setting for 3 4 hours 3 Serve hot accompanied with oven roasted potatoes pumpkin and kumera and steamed green beans Chicken continued Beef pork veal and lamb Burmese chicken Serves 4 6 1 tablespoon oil 1 medium onion peeled and chopped 1 2 tablespoons lemon grass finely sliced 1 bay leaf 1 small red chilli finely chopped 4 garlic cloves peeled and crushed 3 teaspoons fresh ginger peeled and grated 1 2 teaspoons ground turmeric 1 4 teaspoon ground cardamom 1 2 teaspoon ground cinnamon 1 4 teaspoon ground cumin 1 4 teaspoon ground coriander seeds 1 4 teaspoon ground ginger 1 2 teaspoon salt 1 2 teaspoon cracked black pepper 1 5kg chicken breast fillets halved 1 cup 250ml chicken stock Fresh coriander chopped to serve 1 Heat oil in a non stick pan Add onion and cook over a medium heat until soft Stir in lemon grass bay leaf chilli
17. etting for 5 6 hours or High setting for 2 3 hours 4 Add spinach curry leaves and Kaffir leaves 2 hour before end of cooking Replace lid and continue cooking until spinach leaf is soft Serve hot topped with flaked almonds 5 Serve hot accompanied with Lebanese bread and salad of your choice 26 Chilli bean and vegetable combo Serves 4 6 2 tablespoons olive oil 300g baby eggplant thickly sliced 1 large onion peeled and chopped 3 garlic cloves peeled and crushed 1 medium red capsicum trimmed and chopped 400g canned tomatoes chopped 1 4 teaspoon cayenne pepper 1 small red chilli finely sliced 200g zucchini trimmed and sliced 130g kumera peeled and cubed 300g canned chick peas drained and rinsed 300g canned red kidney beans drained and rinsed 2 tablespoons fresh parsley chopped 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 2 Heat remaining oil add onion garlic and capsicum in non stick pan and cook until onion softens Add tomatoes cayenne pepper and chilli Cook for 1 minute 3 Place tomato mixture zucchini kumera chick peas kidney beans and parsley into the removable crockery bowl Cover with lid and cook on Low setting for 5 6 hours or High setting for 2 3 hours 4 Serve hot with crusty bread rolls Chick pea curry Serves 4 6 1 cup 200g dried chick peas 2 c
18. lder forequarter Pork Loin neck leg remove skin and fat racks Pot roasting 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 Suitable cuts for pot roasting Beef Beef topside blade silverside roasts rolled brisket Lamb Forequarter shank shoulder Veal Shoulder forequarter Pork Loin neck 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 Meal Maker 3 When cooking vegetables and meat together in the Avance Meal Maker 3 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 Meal Maker 3 and place the meat on top Preparing dried beans and pulses If time permits overnight soaking of dried beans and pulses is preferable After soaking drain and place in the removable crockery bowl 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 Hints and tips Care and cleaning e Always thaw frozen meat and poultry before cooking e T
19. liance for anything other than its intended use Do not use in moving vehicles or boats Do not use outdoors e It is recommended to inspect the appliance regularly Do not use the appliance if the power supply cord plug or appliance becomes damaged in any way Return the entire appliance to the nearest authorized Breville Service Centre for examination and or repair e Any maintenance other than cleaning should be performed at an authorized Breville Service Centre e The installation of a residual current device safety switch is recommended to provide additional safety protection when using electrical appliances It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance See your electrician for professional advice Know your Breville Avance Meal Maker 3 Operating your Breville Avance Meal Maker 3 Tempered glass lid allows the food to be monitored during cooking Removable crockery bowl Stainless steel housing with 3 litre capacity Power On light Cool touch handles Wrap around element Soft touch temperature control dial for even heating with Keep Warm Low and High settings Before first use Before first use remove all packaging material and promotional labels and wash the removable crockery bowl and glass lid in hot soapy water rinse and dry thoroughly
20. ly PRINTED ON RECYCLED PAPER Breville is a registered trademark of Breville Pty Ltd ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Bed Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Customer Service 1300 139 798 Fax 02 9384 9601 Email Customer Service askus breville com au New Zealand Customers bx Breville Customer Service Centre Private Bag 94411 Greenmount Auckland New Zealand Customer Service 09 271 3980 Fax 0800 288 513 Email Customer Service askus breville com au www breville com au Copyright Breville Pty Ltd 2007 Avance is a trademark of 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 BSC100 Issue 1 07 Breville recommends safety first Know your Breville Avance Meal Maker 3 Operating your Breville Avance Meal Maker 3 Using the temperature control settings A beginner s guide to slow cooking Hints and tips Care and cleaning Recipes Page co N 13 15 Congratulations on the purchase of your new Breville Avance Meal Maker 3 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 adhe
21. mb 21 Vegetarian 26 Desserts 29 Measurements used are Australian Standard Metric Cups and Spoons Note Creamy tomato and lentil soup Serves 4 6 1 2 tablespoons olive oil 1 large Spanish onion peeled and sliced 2 garlic cloves peeled and crushed 1 teaspoon minced chilli 3 cups 750ml tomato puree 3 cups 750ml beef stock 1 4 cup tomato paste 3 teaspoons brown sugar 3 4 cup 150g red lentils 1 cup 250ml cream 2 tablespoons sun dried tomato pesto 1 Heat oil in a non stick pan Cook onion over a medium heat until golden brown Add garlic and chilli and cook for 1 minute 2 Place onion mixture into the removable crockery bowl Stir in tomato puree stock tomato paste brown sugar and lentils 3 Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 hours 4 Stir in cream 2 hour before end of cooking Replace lid and continue cooking 5 Ladle soup into serving bowls and top each serve with 2 teaspoons of sundried tomato pesto Serve hot with crusty bread Char grilled capsicum and gnocchi soup Serves 4 6 2 red capsicums trimmed and quartered 1 medium yellow capsicum trimmed and quartered 1 2 cup 125ml water 1 tablespoon olive oil 500g chicken tenderloins cut into 3cm pieces 1 onion peeled and chopped 2 garlic cloves peeled and crushed 1 tablespoon paprika 1 teaspoon caraway seeds 1 2 teaspoons cracked black pepper 2 tablespoons tomato paste
22. ns honey 1 2 cup fresh parsley chopped 3 tablespoons flaked almonds toasted 1 Heat oil in a non stick pan Add meat in batches and cook over a medium heat until well browned Drain on paper towels 2 Add onion to the non stick pan cook over a medium heat until golden brown Stir in garlic Moroccan seasoning cinnamon stock lemon rind and tomato puree 3 Place meat and onion mixture into the removable crockery bowl Cover with lid and cook on Low setting for 8 9 hours or High setting for 4 5 hours 4 Stir in dates and honey 1 hour before end of cooking Replace lid and continue cooking 5 Spoon tagine into bowls top with parsley and almonds 6 Serve hot accompanied with steamed cous cous baby carrots cauliflower florets and green beans 23 Beef pork veal and lamb continuea Easy Osso Bucco Serves 4 8 lean veal shanks 4cm thick 2 tablespoons plain flour 2 tablespoons olive oil 2 cups 530g Italian style tomato cooking sauce 3 4 cup 180ml white wine 1 2 teaspoons caster sugar 1 2 teaspoons cracked black pepper 1 2 teaspoon salt 3 tablespoons fresh basil leaves chopped 4 tablespoons pesto 2 teaspoons grated lemon rind 1 Coat the veal shanks with flour remove any excess Heat oil in a non stick pan over a medium heat Add 2 to 3 shanks at a time and cook until lightly browned Place browned shanks into the removable crockery bowl Repeat with remaining shanks 2 Combine tomato sauce
23. ntil golden brown Stir in garlic and curry paste cook for 1 minute Gradually stir tomato puree into onion mixture cook until just warmed Place lamb shanks and tomato mixture into the removable crockery bowl with lentils Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 6 hours 5 Stir in lemon juice just before serving 6 Serve hot accompanied with pita bread mango chutney and tomato and onion salad 25 Vegetarian Curried pumpkin with spinach Serves 4 6 1 tablespoon oil 1 medium onion peeled and sliced 2 garlic cloves peeled and crushed 1 2 teaspoons grated fresh ginger 2 small green chillies finely sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon brown mustard seeds 1 teaspoon ground turmeric 1 cup 110g coconut milk powder 1 cup 250ml boiling water 1kg pumpkin peeled and chopped 6 English spinach leaves shredded 6 curry leaves torn 2 fresh Kaffir lime leaves finely shredded Flaked almonds toasted to serve 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 2 Pour blended coconut milk powder and water into the non stick pan Stir over a medium heat until all ingredients are well blended 3 Place pumpkin into the removable crockery bowl Add the coconut milk mixture Cover with lid and cook on Low s
24. oil 1 5kg lean lamb cubed 2 medium onions peeled and chopped 200g baby eggplant trimmed and finely chopped 2 garlic cloves peeled and crushed 1 tablespoons grated fresh ginger 1 small red chilli finely chopped 1 teaspoon cracked black pepper 1 4 teaspoon salt 1 teaspoon ground turmeric 2 teaspoons green curry paste 3 4 cup 180ml beef stock 1 cup 110g coconut milk powder 1 cup 250ml boiling water 1 Heat oil in a non stick pan Add meat in batches and cook over a medium heat until well browned Drain on paper towels 2 Add onion to the non stick pan cook over a medium heat until onion is golden brown Stir in eggplant garlic ginger chilli pepper salt turmeric and curry paste Cook for 1 minute Blend in stock 3 Place meat and eggplant mixture into the removable crockery bowl Cover with lid and cook on Low setting for 6 8 hours or High setting for 4 hours 4 Blend coconut milk powder and water stir into meat mixture 1 hour before end of cooking Replace lid and continue cooking Serve hot accompanied with steamed Jasmine rice and chickpea salad Beef rendang Serves 4 6 1 tablespoon oil 1 5kg lean gravy beef cubed 1 medium onion peeled and chopped 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 large strip of lemon rind 1 3 cup curry paste 1 cup 250ml beef stock 1 cup 250ml coconut milk 2 tablespoons lemon juice 3 teaspoons tamarind pulp 1 2 tablespoons brown sugar 1
25. oon ground cumin 3 teaspoons ground coriander seeds 1 teaspoon ground turmeric 2 small red chillies chopped 400g canned tomatoes chopped 1 cup 250ml tomato puree 1 teaspoon cracked black pepper 1 3 cup 80ml cream 2 tablespoons finely chopped fresh coriander 1 Place yellow split peas red and brown lentils and stock into the removable crockery bowl Cover with lid and cook on High setting 1 1 2 hours or until just tender 2 Heat oil in a deep pan Add black and brown mustard seeds and cook over a low heat until they start to pop Add onion garlic and ginger cook over a medium heat until onion is light golden brown 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 4 Pour tomato mixture over lentils in the removable crockery bowl Cover with lid and cook on Low setting for 8 9 hours or High setting for 4 5 hours 5 Stir in cream 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 27 Vegetarian continued Vegetable primavera Serves 4 6 2 tablespoons olive oil 500g desiree potatoes peeled and quartered 500g pumpkin peeled and sliced 300g kumera peeled and cut into 3cm lengths 1 large red capsicum trimmed and quartered 3 large garlic cloves unpeeled 1 teaspoon sea s
26. ops knuckle Osso Bucco Pork Leg steaks diced belly diced shoulder boneless loin chops Browning before slow cooking 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 Roasting Roasting meats in the Avance Meal Maker 3 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 Meat will not brown during the roasting process so for browner results seal in a frypan before roasting The addition of liquid is not required for roasting Elevate the meat to be roasted on an inverted heatproof saucer or plate placed in the centre of the removable crockery bowl This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process Suitable cuts for roasting Beef Blade rump rib roast sirloin fresh silverside topside Lamb Leg mid loin rack crown roast shank shoulder mini roasts Veal Leg loin rack shou
27. ovable crockery bowl when hot e Do not place the removable crockery bowl when hot on any surface that may be affected by heat YOURSELF TO AVOID SCALDING FROM ESCAPING STEAM ALWAYS LIFT AND REMOVE THE GLASS LID CAREFULLY AND ANGLED AWAY FROM Using the temperature control settings A beginner s guide to slow cooking Keep Warm 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 Low setting The Low setting gently simmers food for an extended period of time without overcooking or burning No stirring is required when using this setting 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 the flavour distribution 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 Meal Maker 3 is designed to produce these same results whilst leaving you the time to do other things making it perfect for today s busy lifestyles
28. perated by means of an external timer or separate remote control system e Do not touch hot surfaces Allow the Avance Meal Maker 3 to cool completely before moving or cleaning any parts e Always switch the appliance to Off switch the power off at the power outlet and remove the plug when the appliance is not being used and before cleaning and storing e Keep the appliance and accessories clean Follow the cleaning instructions provided in this book e Ensure the removable crockery bowl is at least 1 2 to 3 4 full of food and or liquid before switching the appliance on e The removable crockery bowl is not suitable for storing food in the freezer e Avoid sudden temperature changes Do not place frozen or very cold foods into the removable crockery bowl when it is hot e Do not use a damaged or cracked removable crockery bowl Replace before using e After use ensure that the temperature control dial is set to the OFF position e Allow all parts to cool before disassembling for cleaning Important safeguards for all electrical appliances e Unwind the cord before use e To protect against electric shock do not immerse cord plug or appliance in water or any other liquid e Do not let the cord hang over the edge of a bench or table touch hot surfaces or become knotted e Young children should be supervised to ensure they do not play with the appliance e The appliance is for household use only Do not use this app
29. re to the following precautions Important safeguards for your Breville Avance Meal Maker 3 e Carefully read all instructions and save for future reference e Remove any packaging material and promotional labels before using the Avance Meal Maker 3 for the first time e Do not place the Avance Meal Maker 3 near the edge of a bench or table during operation Ensure the surface is level clean and free of water etc e Do not place the Avance Meal Maker 3 on or near a hot gas or electric burner or where it could touch a heated oven Use the Avance Meal Maker 3 well away from walls e Do not use on metal surfaces for example a sink drain board Special safety instructions e Use handles to move the Avance Meal Maker 3 and pot holders or oven mitts to remove the the removable cooking bowl e Never plug in or switch on the Avance Meal Maker 3 without having the removable crockery bowl placed inside the stainless steel housing e Do not place food or liquid into stainless steel housing Only the removable crockery bowl is designed to contain food or liquid e Lift and remove the glass lid carefully and angled away for yourself to avoid scalding form escaping steam Do not allow water from the lid to drip into the stainless steel housing only into the removable crockery bowl e Always ensure the Avance Meal Maker 3 is properly assembled before connecting to the power outlet and operating e The appliance is not intended to be o
30. rim all visible fat from meat or poultry e Meat and poultry require at least 6 7 hours of cooking on Low setting e Ensure that the food or liquid to be cooked fills at least to or more of the removable crockery bowl e 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 35 40 minutes until the liquid reduces Do s e Do ensure the removable crockery bowl is at room temperature when placing into the stainless steel housing prior to cooking e Do avoid extreme temperature changes to the removable crockery bowl and glass lid Handle the removable crockery bowl and glass lid with care e Do use dry oven mitts when lifting the removable crockery bowl containing hot liquids e Do place the removable crockery bowl onto a heat proof placemat when serving from the removable crockery bowl at the table Don ts e Do not place removable crockery bowl or glass lid into or under cold water while still hot e Do not use the removable crockery bowl or glass lid if chipped or cracked e Do not operate the Avance Meal Maker 3 without the removable crockery bowl in position e Do not place a hot removable crockery bowl onto a wet surface e Do not cook with frozen meats or poultry Never e Place water or other liquids into the stainless steel housing of the Avance Meal Maker 3 e Immerse the stainless steel housing power cord or plug of the
31. ture 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 for 6 8 hours or High setting for 3 4 hours 3 Ladle soup into bowls Top each serve with sour cream cheese and Jalapeno peppers if required Serve hot Chicken Cacciatore Serves 4 1 tablespoon olive oil 8 small chicken drumsticks skin removed 1 medium onion peeled and sliced 2 garlic cloves peeled and crushed 1 2 cups 400g Italian style tomato cooking sauce 12 Kalamata olives pitted 1 4cup 60ml white wine 1 2 cup 125ml chicken stock 60g button mushrooms quartered 1 tablespoon fresh basil leaves chopped 2 teaspoons fresh rosemary chopped 2 teaspoons sugar 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 Place onion and garlic into the non stick pan and cook over a medium heat until onion is soft Stir in tomato sauce olives wine stock mushrooms basil rosemary and sugar 3 Pour combined mixture over the chicken in the removable crockery bowl Cover with lid and cook on Low setting for 6 8 hours or High setting for 3 4 hours 4 Serve hot accompanied with crusty bread pasta and salad of your choice Chicken with rosemary lemon and garlic Serves 4 6 2 teaspoons olive oil 1 tablespoon 20g butter 1 5kg chicken piec
32. ups 500ml vegetable stock 1 tablespoon vegetable oil 1 medium onion peeled and finely chopped 1 teaspoon grated fresh ginger 2 garlic cloves peeled and crushed 1 2 teaspoons garam masala 1 2 teaspoons ground cumin 1 2 teaspoons ground coriander 1 2 teaspoons sweet paprika 1 4 teaspoon chilli powder 1 2 teaspoon ground turmeric 1 teaspoon yellow mustard seeds 1 teaspoon salt 1 cup 250ml tomato puree 1 4 cup coconut cream 1 Place chick peas with the stock into the removable crockery bowl Cover with lid and cook on High setting for 2 hours or until just tender 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 Cool until just warmed 3 Place combined mixture over the chick peas in the removable crockery bowl Cover with lid and cook on Low setting for 6 7 hours or High setting for 2 3 hours 4 Serve hot accompanied with stir fried mixed vegetables Spicy mixed dhal Serves 4 6 1 2 cup 100g yellow split peas 1 2 cup 100g red lentils 1 2 cup 100g brown lentils 2 cups 500ml vegetable stock 1 tablespoon oil 3 teaspoons black mustard seeds 1 teaspoon brown mustard seeds 1 large onion peeled and sliced 4 garlic cloves peeled and crushed 1 tablespoon grated fresh ginger 1 teasp
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