User manual BREVILLE BSC300W

[. . . ] Avance Slow Cooker Instructions and Recipes To suit all BSC300 and BSC300W models Contents Page Breville recommends safety first Know your Breville Avance Slow Cooker Operating your Breville Avance Slow Cooker A beginnners's Guide to Slow Cooking Hints and Tips Cleaning and Cleaning Recipes 4 6 7 8 11 12 13 2 Congratulations on the purchase of your new Breville Avance Slow Cooker 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. · Remove and safely discard any packaging material and promotional labels before using the slow cooker for the first time. [. . . ] 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. Add onion and garlic and cook over a medium heat until onion is soft. 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. 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. Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Cook chicken over medium heat until golden brown. 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. Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans. 16 Chicken continued ChiCken CaCCiatore Serves 8 2 tablespoons olive 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 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 ChiCken with mushrooms Serves 8-10 2 tablespoons oil 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 2 tablespoons fresh lemon thyme, chopped 2 tablespoons plain flour 3/4 cup / 190ml cream 3/4 cup sour cream 1. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the removable crockery bowl. 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 setting 8-10 hours, Auto setting 6-8 hours or High setting 4-5 hours. Serve hot accompanied with crusty bread, pasta and salad of your choice. 1. 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. [. . . ] Beat egg whites until stiff peaks form, fold into to batter. 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. [. . . ]