User manual BREVILLE BRC350

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers u Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA ¤ Fax Customer Service: 1300 139 798 (02) 9384 9601 Rice Duo 10 Instructions Includes recipes BRC350 Email Customer Service: askus@breville. com. au New Zealand Customers u Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ¤ Fax Customer Service: 09 271 3980 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2007 Avance is a trademark of Breville Pty. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. [. . . ] Place the oil, leek, garlic and rice into the removable cooking bowl. Press Selector Control down to `Cook'. Cook for 5 minutes, stirring constantly to coat with oil. Cover with lid and cook until Selector Control switches to `Keep Warm'. Stir rice mixture and fold in cheese, zucchini, and pine nuts. Replace lid and stand for 10 minutes on `Keep Warm' before serving. Risotto of smoked chicken and eggplant Serves 4-6 30g butter 2 tablespoons olive oil 1 small leek, washed, trimmed and sliced 1 clove garlic, crushed 2 Rice Duo cups Arborio rice 31/2 cups (875ml) chicken stock 1 teaspoon turmeric 1 teaspoon freshly grated lime rind 250g roasted marinated eggplant, chopped 300g smoked boned chicken breast, skinned and diced 1 tablespoon finely shredded basil 1 /2 cup toasted pine nuts Black pepper, to taste 1. Place butter, oil, leek, garlic and rice into the removable cooking bowl. Cook for 5 minutes, stirring constantly coat with oil. Cover with lid and cook until selector control switches to `Keep Warm'. Stir rice mixture and fold in eggplant, chicken, basil, pine nuts and pepper. Replace lid and stand for 10 minutes on `Keep Warm' before serving. Rich cheesy risotto Serves 4-6 60g butter 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, crushed 2 Rice Duo cups arborio rice Pinch saffron powder 4 cups (1 litre) chicken stock 1 teaspoon grated lemon rind 1 /4 cup grated Swiss cheese 1 /4 cup grated Parmesan cheese 1 /2 cup Brie cheese, finely chopped 1 tablespoon snipped garlic chives Freshly ground black pepper, to taste 1. Place butter, oil, onion, garlic and rice into the removable cooking bowl. Cook for 5 minutes stirring constantly to coat with oil. Cover with lid and cook until selector control switches to `Keep Warm'. Stir rice and fold in cheeses, chives and pepper mixture. Replace lid and stand for 10 minutes on `Keep Warm' before serving. Note Chicken & basil risotto Serves 4 2 tablespoons olive oil 2 tablespoons butter 1 clove garlic, crushed 1 Spanish onion, finely chopped 2 Rice Duo cups Arborio rice 3 cups (750ml) chicken stock 2 x 150g chicken breasts, steamed then thinly sliced 2 tomatoes, diced 3 /4 cup grated Parmesan cheese 1 /4 cup finely sliced fresh basil leaves Freshly ground black pepper 1. Place oil, butter, garlic, onion and rice into the removable cooking bowl. Cook for 5 minutes, stirring constantly to coat with oil. Add the stock, cover with lid and cook until Selector Control switches to `Keep Warm'. Stir rice mixture and fold in chicken, tomatoes, cheese, basil and pepper. Replace lid and stand for 10 minutes on `Keep Warm' before serving. 18 19 Rice recipes continued Mushroom risotto Serves 4-6 2 tablespoons olive oil 2 tablespoons butter 1 brown onion, finely diced 150g button mushrooms, sliced 21/2 Rice Duo cups Arborio rice 3 cups (750ml) chicken stock 1 /4 cup grated Parmesan cheese 1 tablespoon chopped flat leaf parsley 1. Place butter, oil, onion, mushrooms and rice into the removable cooking bowl. [. . . ] When the stock is boiling, place the steaming tray into removable cooking bowl, replace lid and cook for 6-8 minutes for medium or 10 minutes for well done. Serve hot with Tomato and Basil Salsa and mixed salad leaves. 24 25 Steamed recipes continued Steamed vegetables (warm gado gado) 1 bunch baby bok choy, trimmed and sliced 1 small head broccoli, cut into florets 10 snow peas 1 carrot, peeled and thinly sliced 300g hard tofu, cubed 4 Rice Duo cups water 250 ml Peanut Sauce (recipe below) 1. Place the vegetables and tofu into steaming tray. Place 4 Rice Duo 10 cups water into the removable cooking bowl. [. . . ]