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Breville BRC200 Models manual

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Table of contents for the manual

  • Page 1

    Suits all BRC200 model s the Set & S erve Instruction Booklet[...]

  • Page 2

    C ONGRA TULA TIONS on the p urch as e of y our n ew Br e ville the S et & Serv e[...]

  • Page 3

    3 CONTENT S 4 Bre ville recomm end s safet y first 6 Know y our Br eville the Set & S erve Ric e C ooker 8 Operating yo ur Bre ville the Set & S erve Ric e C ooker 12 Rice cookin g tables 14 Rice v ariation s 16 Steamin g 18 Hints and tips 22 C are and cle aning 24 Reci pes – V egetarian (p25) – Chicken (p29) – Se afood (p30) – Des[...]

  • Page 4

    4 BREVILLE RE CO MMEND S SAFETY FIRS T At Br ev ille we ar e v ery saf ety c onscious. W e design an d manufa cture c onsumer pr oducts with the saf ety of y ou, o ur va lue d custom er , foremost in mind. I n addition we as k that yo u ex erci se a degree of car e when using an y electrical a pplian ce an d adh ere to t he f ollowin g prec aution [...]

  • Page 5

    5 BREVILLE RE CO MMEND S SAFETY FIRS T 5 IM PO R T ANT S AF E GU ARD S F OR AL L ELE C TRI C AL APP LI AN CE S • F ully unwin d the power c ord bef ore use. • Do not let the pow er cord h ang o ver the edge of a bench or ta ble, touch h ot surfac es or become kn otted. • T o protect a gainst electric s hock do not immerse the po wer cord, po [...]

  • Page 6

    KNO W y our Br e ville the S et & Serv e[...]

  • Page 7

    7 KNO W Y OUR BREVILLE THE SET & SER VE A. Cook ‘n’ Look t oughened gl ass lid with steam v ent B. Non-stick rem ov able cooking bowl with lev el indicator C. Large 8 cup ca pacity cooks up to 16 c ups of cooked ric e at a time D . ‘C ook’ and ‘W arm’ lights Red ‘ C ook’ light indicates th at the Rice C ooker is in th e ‘C ook[...]

  • Page 8

    OPERA TING y our Br e ville the S et & Serv e[...]

  • Page 9

    9 OPERA TING YOUR RICE C OOKER Before first us e, rem ov e all promotional label s and any p acka ging materi als an d was h the non-stick remo va ble cooking bo wl, steaming tra y and glass lid in hot s oap y water , rinse and dry thoro ughly . HO W TO COOK RICE Step 1 U se R ic e M a ste r m e as uring c up pr o vid ed to me asu re r equ ir ed q[...]

  • Page 10

    10 OPERA TING YOUR BRE VILLE THE SET & SER VE Step 6 Plac e glass lid into position. Step 7 Plug power c ord i nto a 23 0V or 24 0V pow er out let a nd the n s w itch t he po wer on at powe r out let . The amb er ‘ W a r m ’ light w i ll i l lu mi n ate. Step 8 T o comm ence c ooking , depress the Selector C ontrol. The r ed ‘C ook’ lig[...]

  • Page 11

    11[...]

  • Page 12

    RICE C OOKING T ABLE S for y our Bre ville the S et & Serv e[...]

  • Page 13

    13 RICE COOKING T ABLES The R ice M as ter me as ur ing cup pro v ided w ith y our B rev il le R ic e Cooker i s u se d in the fol low i ng ta bles . NOTE The Rice Ma ster me asuring c up is not a standar d metric mea suring c up. 1 Rice Mast er mea suring cup i s equal to 140g of unc ooked rice and 17 5ml of water . 1 Austra lian standar d metric [...]

  • Page 14

    RICE V ARIA TIONS for y our Bre ville the S et & Serv e[...]

  • Page 15

    15 RICE V ARIA TIONS SA VOUR Y RICE Pr epa re r ice in t he R ice Cooker a s spe ci fie d , su bst it uti ng a l l t he wate r w it h the s a me qu ant it y of ch ic ken , b ee f, fi sh , or vege table s toc k . SWEE T RICE Prepar e rice in the Ric e C ooker as s pecified substitutin g half th e water with apple juic e, orange juice or pin eappl[...]

  • Page 16

    S TEA MING in y our Br e ville the S et & Serv e[...]

  • Page 17

    17 STEA MING Stea med fo od s re ta i n mos t of th eir nutr ition a l va lue whe n cook ed i n t he R ic e Cooker. Foods m ay be s tea me d by plac ing food i n t he s tea m ing t r ay over s toc k or water a nd co ver i ng w it h t he gla ss l id . Ke ep t he gla ss l id on whi le s tea m i ng food un le ss t he re cip e or ch ar t spe ci fic a [...]

  • Page 18

    HINT S & TIPS for y our Bre ville the S et & Serv e[...]

  • Page 19

    19 HINTS & TIPS STEA MING VE GET ABLES • Sma ller pieces will steam fa ster than larger piec es. • T ry to keep vegetables to a unif orm siz e to ensur e ev en cooking . • F re sh o r fr oz en v e g e t a bl e s m a y b e s t e am ed . • If steaming fr ozen v egetables, do not tha w before c ooking . • The siz e and sh ape of v egetab[...]

  • Page 20

    20 HINTS & TIPS STEA MING FISH AND SEAF OOD • Sea son fis h with fres h herbs, onions, lemon etc. befor e cooking . • Ensur e fish fillets ar e in a single la yer and do not o verlap . STEA MING POUL TR Y • Select similar si zed pieces of po ultry for ev en cooking . • F or even cookin g results arran ge poultry in a single la yer . [...]

  • Page 21

    21 HINTS & TIPS STEA MING DUMPLINGS • F resh or fro zen dumplin gs an d sa vo ury buns c an be steamed. TYPE SUGGES TIONS AND TIPS C O O KI N G T IM E ( MI N UT E S) BBQ pork or chicken buns Cook fr om froz en 10-12 Dumplings – fr ozen Sep arate befor e cooking 8-10 Dumplings – fr esh 5-6 • Plac e small piec es of bakin g paper , banan [...]

  • Page 22

    C ARE & CLEANING for y our Bre ville the S et & Serv e[...]

  • Page 23

    23 CARE & CLE ANING Switch the Ric e C ooker off at the po wer outlet an d then unpl ug power cord. Allow all parts to c ool before r emo ving power c ord remo vable cooking bo wl. W ash r emo va ble cooking bow l, steaming tra y and glass lid in hot, soa py w ater , rinse an d dry thoro ughly . Bre ville does not rec ommend th at any parts of [...]

  • Page 24

    RE CIPE S for y our Bre ville the S et & Serv e[...]

  • Page 25

    25 VEGE T ARIAN CAPSIC UM FE TT A AND OLIVE RICE SALAD Ser ves 4 to 6 INGREDIENTS 1 Rice Duo cup white ric e, wa shed 1 Rice Duo cup bro wn rice, w ashed 1 Rice Duo cup wild rice mix, w ash ed 5 cups/1.25 Litres v egetable stock 375g marinated r oasted c apsicum, finel y sliced 125g F etta cheese, diced 150g pitted black Ka lamata oli ves 2 T able[...]

  • Page 26

    26 VEGE T ARIAN TURKISH PILAF Ser ves 4 to 6 INGREDIENTS 60g butter , melted 1 T ablespoon oliv e oil 1 Spanis h onion, diced 2 clov es garlic, crush ed 1 teas poon lightly crush ed card amom seeds 1 teas poon ground c umin 1 teas poon tumeric 1 ba y leaf 1 teas poon salt, if desired F reshly groun d black pepper , if desired 1 teas poon turmeric 1[...]

  • Page 27

    27 VEGE T ARIAN 3 CHEESE RISO TTO WITH GARLIC INGREDIENTS 60g butter 2 T ablespoons oli ve oil 1 small Sp anish onion, fin ely diced 2 clov es garlic, crush ed 1½ Rice Duo cups Arborio rice Pinch saffron pow der 4 cups/1 Litre v egetable stock 1 teas poon grated lemon rind ¼ cup grated Swi ss cheese ¼ cup grated P armesan cheese ½ cup Brie che[...]

  • Page 28

    28 VEGE T ARIAN W ARM GADO GADO INGREDIENTS 1 bunch ba by bok cho y , trimmed and sliced 1 small he ad broc coli, cut into flor ets 10 snow pea s 1 carrot, peeled and thin ly sliced 300g hard tofu, c ubed 250ml Peanut S auce (recipe pa ge 32) METHOD 1. Plac e half th e vegeta bles and tofu into steaming tra y . Plac e 3 Rice Duo cups of water into[...]

  • Page 29

    29 CHICKEN CHICKEN , BA SIL AND TO MA TO RISO TTO Ser ves 4 to 6 INGREDIENTS 2 T ablespoons oli ve oil 2 T ablespoons butter 1 clov e garlic, crush ed 1 Spanis h onion, finely chopped 2 Rice Duo cups Arborio rice 3 cups/750ml chicken stock 2 x 150g chicken bre asts, steam ed then thinly slic ed 2 tomatoes, diced ½ cup grated P armesan cheese 2 T [...]

  • Page 30

    30 CHICKEN STEA MED CHICKEN BREA ST WITH GINGER AND SPINACH INGREDIENTS 1 T ablespoon minced gin ger ½ bunch cori ander finely s liced 2 x 150g chicken bre ast suprem es, skin on 1 cup /250ml Stones Gr een Ginger Wine 200g baby s pinach 1 punnet (50g) ba by corn Soy sa uce , for servin g METHOD 1. C ombine gin ger and cori ander . Place half of t[...]

  • Page 31

    31 SEAF OOD SUSHI RICE Ser ves 4 to 6 INGREDIENTS 4 Rice Duo cups sh ort grain white rice , was hed 4 cups/1 Litre w ater 2 T ablespoons rice vin egar 2 T ablespoons ca ster sugar ½ teas poon salt METHOD 1. Plac e was hed rice and water into remo vable cooking bo wl. Press the Selector C ontrol down to ’C ook’. 2. C ov er with lid and cook unt[...]

  • Page 32

    32 SEAF OOD STEA MED WHOLE SNAPPER WITH GINGER AND SHALLO TS INGREDIENTS 1 x 300-400g whole snapper or br eam, cleaned and s caled 2cm piece fres h ginger , cut into mat chsticks 1 lime, s liced ½ bunch cori ander 2 T ablespoons soy s auce 1 T ablespoon peanut oil 3 shallots, fin ely slic ed METHOD 1. W ash an d dry fis h. C ut 2 slits at a 45°[...]

  • Page 33

    33 DESSER T WILD BERRY RICE Ser ves 4 to 6 INGREDIENTS 1½ Rice Duo cups sh ort grain white rice , was hed 2 cups/250ml wat er ¼ cup warmed h oney 2 T ablespoons butter , melted 1 cup /250ml cre am ½ cup fres h or frozen bl ueberries ½ cup fres h or frozen r aspberries ½ cup fres h or frozen bl ackberries ½ cup fres h or frozen str awberries ?[...]

  • Page 34

    34 NOTE S[...]

  • Page 35

    35 NOTE S[...]

  • Page 36

    www .breville .com.au Breville i s a registered tradem ark of Breville Pt y . Ltd. A.B.N. 98 000 092 928. Cop yright Breville Pt y . Ltd. 2010. Due to continued product impr ov ement, the products ill ustrated/ photograph ed in this brochure m ay v ary slightly fr om the actual pr oduct. Model BRC200 Issue - B10 Austra lian C ustomer s Mail: PO Box[...]