User manual BREVILLE SLC50

[. . . ] Meal Maker Breville is a registered trademark of Breville Holdings Pty. Limited ABN 98 000 092 928 Breville Customer Care Centre Australian Customers Breville Customer Care Centre Locked Bag 2000 Botany NSW 2019 Australia Customer Service Ph: 1300 139 798 Fax (02) 9384 9601 Email Customer Service askus@breville. com. au New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand Customer Service Ph: 09 271 3980 Fax 0800 288 513 Email Customer Service askus@breville. com. au ¤ ¤ PRINTED ON RECYCLED PAPER © Copyright. Limited 2004 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model SLC30/50 Issue 1/00 INSTRUCTIONS AND RECIPES FOR USE MODEL SLC30/SLC50 CONTENTS Page CONGRATULATIONS On your purchase of your new Breville Meal Maker. We have designed the Meal Maker slow cooker with only the best in features and performance, so that you, our valued customer, can enjoy a wide range of 'Flavoursome Foods' and 'Tender Moist Meats', simply cooked to perfection every time. [. . . ] Place capsicum quarters, skin-side up under a hot grill until blackened. Transfer to a plastic freezer bag until cool. Peel away the skin and process with the water until smooth. Cook chicken pieces over a medium heat, until lightly browned on all sides. Add onion to the pan and cook over a medium heat, until just soft. Stir in garlic, paprika, caraway seeds, pepper and tomato paste. Pour capsicum mixture and stock over chicken in the Meal Maker. Cover and cook on LOW 6-8 hours, HIGH 4 hours or AUTO 8-9 hours. Fifteen to twenty minutes before required, add GNOCCI to the soup. Replace cover and continue to cook until GNOCCI has surfaced to the top of the soup. Top each serve with sour cream and parsley if required. SERVING SUGGESTION: Accompany with grated Parmesan cheese, crusty bread and salad greens of your choice, if desired. 14 15 SOUPS FIERY THREE BEAN CHOWDER INGREDIENTS Peanut oil Onion, chopped Garlic cloves, crushed Red chillies, finely chopped Ground cumin Ground coriander Tomato paste Canned tomatoes, chopped Vegetable stock Canned diced capsicum, drained Canned corn kernels, drained Canned butter beans, drained and rinsed Canned red kidney beans, drained and rinsed Canned soya beans, drained and rinsed Sour cream to serve Cheddar cheese, grated to serve Jalapeno peppers, chopped to serve SLC30 3 Litre Capacity Serves 4-6 1 tablespoon 1 medium 2 1 small 3 teaspoons 1 teaspoon 2 tablespoons 400g 21/2 cups/ 625ml 3 /4 cup/ 120g 1 cup/ 200g 1 cup/ 220g 1 cup/ 220g 1 /3 cup/ 75g SLC50 5 Litre Capacity Serves 8-10 2 tablespoons 2 large 4 2 small 1 tablespoon 2 teaspoons 4 tablespoons 800g 6 cups/ 11/2 litres 11/2 cups/ 240g 2 cups/ 400g 2 cups/ 440g 2 cups/ 440g 2 /3 cup/ 150g SOUPS BARLEY SOUP WITH SUGARED PARSNIPS INGREDIENTS Pearl barley Chicken stock Oil Onion, finely chopped Garlic cloves, crushed Carrots, sliced Potatoes, peeled and chopped Celery sticks, sliced Bay leaves, halved Milk Butter Parsnips, cubed Brown sugar Fresh mint, chopped to serve SLC30 3 Litre Capacity Serves 4-6 150g 6 cups/ 11/2 litres 1 tablespoon 1 medium 2 1 medium 200g 1 1 1 /3 cup/ 80ml 20g 2 1 /2 teaspoon SLC50 5 Litre Capacity Serves 8-10 300g 10 cups/ 21/2 litres 2 tablespoons 2 large 4 2 medium 400g 2 2 2 /3 cup/ 160ml 40g 4 1 teaspoon 1. Place the barley with a third of the stock in the Meal Maker. Cover and cook on HIGH 1-11/2 hours, or until just tender. Cook onion and garlic over a medium heat, until onion is soft. Add to Meal Maker with remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 9-10 hours. Just before serving, melt butter in a non-stick pan. Stir in sugar, cook until parsnip is golden brown and tender. Ladle soup into bowls, top with parsnip sprinkle with mint and serve. SERVING SUGGESTION: Accompany with commercially prepared herb flavoured croutons and a Caesar salad of your choice, if desired. 1. Cook onion over a medium heat, until just soft. [. . . ] Add potatoes, pumpkin, kumera and capsicum. Shake vegetables in bag until well coated with the oil. Add garlic cloves and sprinkle with salt. Cover and cook on LOW 5-6 hours, HIGH 2-3 hours or AUTO 6-8 hours. [. . . ]