User manual BREVILLE BSC400

[. . . ] Banquet Meal Maker TM Slow cooks moist and tender meals Instructions for use Includes recipes Model BSC400 Contents Page Breville recommends safety first Know your Breville Banquet Meal Maker Operating your Breville Banquet Meal Maker Using the temperature control settings A beginner's guide to slow cooking Hints and tips Care and cleaning Recipes 4 6 8 8 9 12 13 R1 Congratulations on the purchase of your new Breville BanquetTM Meal Maker 2 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 all electrical appliances · Unwind the cord before use. · Do not let the cord hang over the edge of a table or bench, touch hot surfaces or become knotted. [. . . ] 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. Pour combined mixture over the chicken in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. Serve hot accompanied with crusty bread, pasta and salad of your choice. 2 tablespoons oil 2kg chicken thigh fillets, diced 250g button mushrooms, sliced 2 small leeks, sliced 1 cup white wine 2 cups chicken stock 2 teaspoons cracked black pepper 1 teaspoon salt 2 tablespoons fresh lemon thyme, chopped 2 tablespoons plain flour 3 / 4 cup cream 3 / 4 cup sour cream 1. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the removable crockery pot. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover with lid and cook on Low 8-10 hours or High 4-5 hours. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Serve hot accompanied with steamed baby new potatoes and asparagus spears. 1. 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. Place chicken mixture and stock into the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4 hours. Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber raita. R6 R7 Chicken continued 2 whole chickens Beef 6-8 Beef rendang 2 tablespoons oil 2kg lean gravy beef (shin), cubed 2 large onions, 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 beef stock 2 cups coconut milk 1 / 4 cup lemon juice 11/ 2 tablespoons tamarind pulp 1 / 4 cup brown sugar 1. Add meat in batches and cook over medium heat until well browned. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock, stir and cook until just heated through. Place meat and onion mixture into the removable crockery bowl. [. . . ] A 2. 5 litre heatproof pudding bowl suitable to fit the shape of the removable crockery bowl is required for this recipe. Desserts continued 8 Individual christmas puddings 100g butter, softened 1 / 2 cup brown sugar 1 tablespoon golden syrup 2 x 60g eggs 11/ 2 cups (375g) self-raising flour, sifted 1 teaspoon cinnamon 1/3 cup milk 1/3 cup brandy 1 / 2 cup (100g) mixed dried fruit 1 / 2 cup (100g) finely chopped dates 1. Cream butter, sugar and golden syrup, beat in eggs one at a time. Fold in flour, cinnamon, milk, sherry and fruits. Spoon mixture into 6 x 1-cup well-greased and base-lined heat-proof containers, allowing 1cm from the top for rising. [. . . ]