User manual BREVILLE BSC560

[. . . ] the Flavour Maker Instruction Booklet BSC560 CONGRATULATIONS on the purchase of your new Breville Flavour Maker CONTENTS 4 6 8 12 18 20 22 Breville recommends safety first Know your Breville Flavour Maker Before first use of your Breville Flavour Maker A beginner's guide to slow cooking Hints and tips Care and cleaning Recipes 3 BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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 REAd ALL INSTRUCTIONS BEFORE USE ANd SAvE FOR FUTURE REFERENCE · Carefully read all instructions before operating the Breville Flavour Maker for the first time and save for future reference. Remove and safely discard any packaging material and promotional labels before using the slow cooker for the first time. [. . . ] Place pumpkin pieces into EasySearTM pan, turn to coat in the sauce. Cover with lid, turn Temperature Control Dial to `AUTO' setting. Cook for 3 to 3½ hours or until pumpkin is almost cooked, but still firm in centre. Add beans to EasySearTM pan, cover with lid, cook for a further 20 to 30 minutes or until beans are just cooked and pumpkin is tender. Yogurt Sauce: Mix together yogurt, mint and cumin. Serve pumpkin and beans with a spoonful of Yogurt sauce. TIP Any variety of pumpkin works well in this recipe. Setting Variation: Use the Low setting and cook for approx 4 to 6 hours or High setting for 2 to 2½ hours. yogurt Sauce: 1½ cups natural yogurt ¾ cup chopped fresh mint ½ teaspoon ground cumin Salt and pepper METHOd Pumpkin Preparation 1. Wash and dry pumpkin and cut into large wedges, leaving skin on. Searing on the stovetop with EasySearTM pan 2. Place EasySearTM pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute. Add onion, garlic, ginger, chillies and coriander and sauté until light golden brown, about 4 to 5 minutes, stirring occasionally. Add sugar, salt, tomato passata and pureed tomatoes, mixing well. 28 vEGETABLES CAPONATA Serves 10 to 12 INGREdIENTS 1. 5kg eggplant, trimmed and cut into large 3 to 4cm chunks 2 Tablespoons salt ¼ cup olive oil 3 large onions, chopped 5 cloves garlic, finely chopped 3 red capsicum, cut into 3cm chunks 3 green capsicum, cut into 3cm chunks 4 sticks celery, thickly sliced 2 x 400g cans diced tomatoes ½ cup/125ml white wine vinegar 2 Tablespoons brown sugar, well packed 1 cup pitted halved green olives 1 /3 cup capers, rinsed and drained Slow Cooking 6. Place EasySearTM pan back into slow cooker base. Add tomatoes, vinegar, brown sugar, olives and capers, mix lightly through. Cover with lid, turn Temperature Control Dial to `AUTO' setting and cook for 3 to 4 hours or until eggplant is tender. Serve as an accompaniment to meat or chicken or on its own with crusty bread Setting Variation: Use the Low setting and cook for 4 to 6 hours or High setting for 3 to 3½ hours. METHOd Eggplant Preparation 1. Place eggplant chunks into a large colander, sprinkle with salt mixing well. Rinse eggplant well with running water, drain and pat dry. Searing on the stovetop with EasySearTM pan 3. Place EasySearTM pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute. Add onions and garlic, sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally. [. . . ] Cook for 1½ to 2 hours or until top of pudding is cooked in centre. Serve immediately with fresh cream or ice cream. NOTE Check water level during cooking adding extra boiling water to base of EasySearTM pan if necessary. NOTE We do not recommend to use Low or Auto setting for this recipe. Extra 1 cup/200g brown sugar, well packed 2 Tablespoons golden syrup 1 cup/250ml boiling water METHOd 1. [. . . ]