User manual BREVILLE THE SET SERVE BRC200S

[. . . ] the Set & Serve Instruction Booklet Suits all BRC200 models CONGRATULATIONS on the purchase of your new Breville the Set & Serve CONTENTS 4 6 8 12 14 16 18 22 24 Breville recommends safety first Know your Breville the Set & Serve Rice Cooker Operating your Breville the Set & Serve Rice Cooker Rice cooking tables Rice variations Steaming Hints and tips Care and cleaning Recipes ­ Vegetarian (p25) ­ Chicken (p29) ­ Seafood (p30) ­ Dessert (p33) 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 and save for future reference. Remove any packaging material and promotional stickers before using the Rice Cooker for the first time. [. . . ] Breville does not recommend that any parts of your Rice Cooker are washed in a dishwasher as harsh detergents and hot water temperatures may stain or distort the removable cooking bowl and accessories. Do not use abrasive cleaners, steel wool, or metal scouring pads as these can damage the non-stick surface. The outer housing can be wiped over with a damp cloth and then dried thoroughly. THAT'S THE IdEATM If rice has cooked onto the bottom of the removable cooking bowl, fill the bowl with hot, soapy water and leave to stand for approximately 10 minutes before cleaning. WARNING Do not immerse the outer housing or power cord in water or any other liquid as this may cause electrocution. 23 RECIPES for your Breville the Set & Serve vEGETARIAN CAPSICUM FETTA ANd OLIvE RICE SALAd Serves 4 to 6 INGREdIENTS 1RiceDuocupwhiterice, washed 1RiceDuocupbrownrice, washed 1RiceDuocupwildricemix, washed 5cups/1. 25Litresvegetablestock 375gmarinatedroastedcapsicum, finelysliced 125gFettacheese, diced 150gpittedblackKalamataolives 2Tablespoonsbasilpesto ¾cupCaesarsaladdressing, prepared ½cupItaliansaladdressing, prepared 2TablespoonssweetThaichillisauce ORIENTAL WILd RICE SALAd Serves 4 to 6 INGREdIENTS 2Tablespoonsoil 2clovesgarlic, crushed 4shallots, thinlysliced 2½RiceDuocupswildricemix, washed 4cups/1Litrevegetablestock 200gsnowpeas, blanched ½cupsmokedalmonds, halved 2Tablespoonsbalsamicvinegar 3teaspoonssoysauce 1teaspoonsesameoil 2TablespoonsweetThaichillisauce 2Tablespoonsricewinevinegar METHOd 1. Place washed rice and chicken stock into removable cooking bowl. Cover with lid and cook until Selector Control switches to `Warm'. Allow rice to stand, covered with lid, for 10 minutes on `Warm'. Transfer rice to a large, shallow dish to cool. This helps to keep rice grains separate. In a large serving bowl, toss cooled rice with capsicum, Fetta cheese and olives. Combine pesto, salad dressings and chilli sauce in a screw top jar. Shake well and toss through rice salad just before serving. Heat for 1 minute, add garlic and shallots. Cook for 2 minutes, stirring constantly. Add chicken stock, cover with lid and cook until Selector Control switches to `Warm'. Allow rice to stand, covered with lid, for 10 minutes on `Warm'. Combine vinegar, soy sauce, sesame oil, chilli sauce and vinegar in a screw top jar and shake well. Serve warm. 25 vEGETARIAN TURKISH PILAF Serves 4 to 6 INGREdIENTS 60gbutter, melted 1Tablespoonoliveoil 1Spanishonion, diced 2clovesgarlic, crushed 1teaspoonlightlycrushedcardamomseeds 1teaspoongroundcumin 1teaspoontumeric 1bayleaf 1teaspoonsalt, ifdesired Freshlygroundblackpepper, ifdesired 1teaspoonturmeric 1teaspoonsalt 1bayleaf 3RiceDuocupsBasmatirice, washed 6cups/1. 5Litresvegetablestock ½cupshelledpistachionuts, finelychopped 100gchoppeddriedapricots 100gchoppeddriedfigs 2Tablespoonschoppedfreshcoriander TOMATO ANd ZUCCHINI RISOTTO Serves 4 to 6 INGREdIENTS 2Tablespoonsoliveoil 1smallleek, washed, trimmedandthinlysliced 2clovesgarlic, crushed 1½RiceDuocupsArboriorice 440gcandicedtomatoes ½cup/125mldrywhitewine 3cups/750mlchickenstock ½cupgratedParmesancheese 1 cup grated zucchini 2 Tablespoons toasted pine nuts METHOd 1. Press Selector Control down to `Cook'. Cook for 2 minutes, stirring constantly. Cover with lid and cook until Selector Control switches to `Warm'. Stir rice and fold in cheese, zucchini, and pine nuts. [. . . ] Heat a frypan on medium heat, add oil and diced shallots cook for a minute to soften the shallots, add vinegar and let mixture reduce by half. Add tomatoes and bring mixture to the boil, then remove from heat. Cool salsa mixture then add basil, balsamic vinegar, and oil. Place salmon fillets into steaming tray and sprinkle with salt and pepper. [. . . ]