User manual BREVILLE SLC80

[. . . ] Avance Instructions for use Includes recipes Programmable Meal Maker Model SLC80 Contents Page Introduction Breville recommends safety first Know your Breville Avance Programmable Meal Maker Operating your Breville Avance Programmable Meal Maker Using the programmable temperature control settings A beginner's guide to slow cooking Hints and tips Care and cleaning Recipes 3 4 6 7 8 10 13 14 R2 Congratulations on the purchase of your new Breville Avance Programmable 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 · Fully unwind the cord before use. · To protect against electric shock, do not immerse cord, plug or stainless steel housing in water or any other liquid. [. . . ] Stir gnocchi into the soup 15-20 minutes before end of cooking. Replace the lid and continue cooking until gnocchi has risen to the top of the soup. Ladle soup into serving bowls and top each serve with sour cream and parsley if desired. Serve hot. R4 R5 8 Fiery three bean chowder 8 Barley soup with sugared parsnips 8 2 tablespoons oil 2 large onions, chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1 / 3 cup tomato paste 1 x 400g canned tomatoes, chopped 4 cups vegetable stock 1 x 200g can diced capsicum, drained and rinsed 1 x 420g can corn kernels, drained 1 x 420g can butter beans, drained and rinsed 2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes. Place tomato mixture into the removable crockery pot. Add remaining tomatoes, stock, capsicums, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low 6-8 hours or High 3-4 hours. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot. 1 cup/200g pearl barley 8 cups chicken stock 2 tablespoons oil 2 large onions, finely chopped 4 garlic cloves, crushed 2 medium carrots, sliced 2 medium (400g) potatoes, peeled and chopped 2 celery sticks, sliced 2 bay leaves, halved 3 / 4 cup milk Pepper and salt, for seasoning 2 tablespoons butter 2 parsnips, cubed 1 teaspoon brown sugar Chopped fresh mint, for serving 1. Place the barley with 31/ 2 cups of the stock into the removable crockery bowl. Cover and cook on High 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 in the removable crockery pot, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lid and cook on Low 6-8 hours or High 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. Serve hot. Chicken Chicken with rosemary, lemon and garlic 8 Chicken Cacciatore 6 Chicken with Mushrooms 8 Burmese Chicken 2 tablespoons oil 2 large onions chopped or whole 1 / 4 cup lemon grass stalks, finely sliced 2 bay leaves 2 small red chilli, finely chopped 8 garlic cloves, crushed 11/ 2 tablespoons fresh ginger, grated 3 teaspoons ground turmeric 1 / 2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 / 2 teaspoon ground cumin 1 / 2 teaspoon ground coriander seeds 1 / 2 teaspoon ground ginger 1 teaspoon salt 1 teaspoon cracked black pepper 2 kg chicken thigh fillets, diced 2 cups chicken stock Chopped fresh coriander, for serving 8 1 tablespoon olive oil 2 tablespoons butter 2 kg chicken pieces, skin removed, bone in 1 cup white wine 11/ 2 cups chicken stock 1 / 3 cup lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1 / 4 cup chopped fresh rosemary 1. 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 pot. [. . . ] Cream butter and sugar in a mixing bowl until light and fluffy. Fold in flour, lemon rind, lime rind, lemon juice and lime juice. Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks form, fold into batter. [. . . ]