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Breville BRC520 manual

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Table of contents for the manual

  • Page 1

    BRC520 the Ris otto & R ice ™ Instruction Booklet[...]

  • Page 2

    C ONGRA TULA TIONS on the p urcha se of y our ne w Bre ville Risott o & Rice ™[...]

  • Page 3

    3 CONTENT S 4 Bre ville recommen ds safet y first 6 Know y our Bre ville Risotto & Rice™ 8 Operating yo ur Bre ville Risotto & Rice™ - How to m ake ri sotto ( p9) - How to m ake ric e ( p10) 14 Rice cookin g tables 16 Rice v ariations 18 Steaming f oods 22 C are and cle aning 24 T ro ublesh ooting 26 Reci pe ideas[...]

  • Page 4

    4 BREVILLE RE COM MENDS S AFETY FIRS T At Br eville w e are v ery safet y cons cious. W e design an d manufactu re cons umer pr oducts with the saf ety of you, o ur va lued cus tomer , forem ost in mind. In addition we ask th at yo u exerc ise a degree of care wh en using an y electrica l appli ance an d adhere to the f ollowing pr ecaution s. READ[...]

  • Page 5

    5 BREVILLE RE COM MENDS S AFETY FIRS T 5 • The power c ord (connector) must be remo ved bef ore the applian ce is clean ed and the a ppliance inlet must be dried before th e applianc e is used again. • Ex t reme caution mus t be u sed when the appl ianc e conta ins hot fo od a nd liqu ids . Do not mov e the appli ance dur ing c ook ing. • The[...]

  • Page 6

    KNO W y our Bre ville Risott o & Rice ™[...]

  • Page 7

    7 KNO W Y OUR BREVILLE RISOTT O & RICE™ A. Cook ‘n’ Look t oughened glass lid With ste am vent. B. Remov able non-stick cooking bow l pre vents risotto an d rice from sticking . C. Slot-in handle holds th e glass lid or serving s poon for added c onv enience. D . SAUTÉ s etting E. RISOTTO settin g F . RICE setting Large 10 cup c apacit y[...]

  • Page 8

    OPERA TING y our Bre ville Risott o & Rice ™[...]

  • Page 9

    9 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ BEF ORE FIRST U SE Before first us e, remo ve all p ackaging materia l and promotiona l labels an d wash the non-stick r emov able cooking bow l, stainless steel steamin g tray and gl ass lid in hot soa py water , rinse an d dry thoroughly . HO W TO M AKE RISOTT O SA UTÉ Setting 1. Ensur e exteri[...]

  • Page 10

    10 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ NOTE When adding e xtra ingredients to risotto that r equire cooking e .g .; chicken, seaf ood or vegetables. These can be a dded towards th e end of cooking time bef ore the liquid in risotto ha s fully absorbed and risott o is still quite runny in t exture. Stir ingredients into ri sotto, c over[...]

  • Page 11

    11 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ Fig . 2 4. Add the w ash ed rice to the rem ova ble cooking bow l, ensuring rice i s sprea d ev enly acr oss the bottom of the bowl and not he aped to one side (F ig 3). Fig . 3 5. Add w ater using the follo wing ratios: White Rice = 1 cup w ater : 1 cup rice Brown Rice = 1 ½ c ups water : 1 cup [...]

  • Page 12

    12 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ W ARNING Befor e remo ving remo vable cooking bowl fr om housing alway s ensure appliance is switched off at the pow er outlet and po wer cord is unplugged. A lw ay s u se h ea t pr o te ct iv e gl o v es o r o ve n mi tt s wh en r emo vin g th e r em o v ab le co ok in g bo w l fr o m ap pl ia nc[...]

  • Page 13

    RICE C OOKING T ABLE S for y o ur Bre ville Risott o & Rice ™[...]

  • Page 14

    14 P A GE HEADER..... RICE COOKING T ABLES W hite R ice UNCOOKED WHITE RICE (RISOTT O & RICE™ COOKER C UPS) C OLD T AP W A TER (RI SOT TO & RI CE™ C OOKER CU PS) COOKED RICE – APPROX. (RISOTT O & RICE™ COOKER C UPS) COOKING TIME – APPROX. (MINUTES) 2 2 5 10-12 4 4 9 12-15 6 6 15 15-20 8 8 16 20-25 10 10 27 25-30 Bro wn R ice U[...]

  • Page 15

    RICE V ARIA TIONS for y o ur Bre ville Risott o & Rice ™[...]

  • Page 16

    16 P A GE HEADER..... RICE V ARIA TIONS SA V OURY RICE Prepar e rice in Risotto & Rice™ C ooker as specified, su bstituting all the w ater with the same quantit y of chicken, beef, fi sh, or vegeta ble stock. SWEE T RICE Prepar e rice in Risotto & Rice™ C ooker as specified su bstituting half the w ater with apple juice , orange juic[...]

  • Page 17

    S TE A MING F OOD S in y our Bre ville Risott o & Rice ™[...]

  • Page 18

    18 P A GE HEADER..... STEA MING St e am ed f oo ds r et ai n mo st o f th ei r n ut ri ti on al v al u e wh en c oo ke d in t he R is ot to & Ri c e™ C oo k er . F oo ds m a y be s te am ed b y pl a ci ng f oo d i n th e st ai nl es s ste el s te am in g tr a y o ve r st oc k or w at er an d c o ve ri ng w it h th e gl as s li d. K ee p th e [...]

  • Page 19

    19 P A GE HEADER..... STEA MING VEGE T ABLES PREP ARA TION & TIPS QU ANTITY C OOKIN G TI ME Artichoke remo ve hard o uter leav es & stalk 2 medium 30-35 Aspara gus trim, lea ve as spe ars 2 bunches 12-14 Beans to p an d t ai l, le a ve w ho le 250g 13-15 Beetroot small-m edium trim, do not bre ak skin 300g 12-13 Broccoli cut into florets 2[...]

  • Page 20

    20 P A GE HEADER..... STEA MING HINTS AND TIPS F OR STEAMING FISH AND SEAF OOD • Sea son fish with fr esh herbs, onions, lemon etc. befor e cooking . TYPE SUGGE STIONS AND TIPS C O OK I NG TI M E ( MI N UT E S ) Fis h – fillets – whole – cutlets Steam until opa que and easy to fla ke. A cut let is cooked when the centr e bone is able to [...]

  • Page 21

    21 P A GE HEADER..... STEA MING HINTS AND TIPS F OR STEA MING DUMPLINGS • F res h or frozen dum plings and sa vo ury buns can be ste amed. • Plac e small pieces of ba king paper , or cabb age or lettuce lea v es, under the dumpling s to av oid sticking to the ste aming tray . TYPE SUGGES TIONS AND TIPS C O O K I N G TI ME ( M I N U T E S ) BBQ [...]

  • Page 22

    C ARE & CLE ANING for y o ur Bre ville Risott o & Rice ™[...]

  • Page 23

    23 CARE & CLE ANING Switch off the Ri sotto & Rice™ at power outlet an d then unplug po wer cord. Allow all parts to c ool before rem oving the rem ova ble cooking bowl. W ash th e remo vable c ooking bowl, stainless steel steaming tra y and gla ss lid in hot, soap y water , rinse and dry th oroughly . Bre ville does not recommen d that a[...]

  • Page 24

    TROUBLE SHOO TING[...]

  • Page 25

    25 TROUBLESHOO TING PROBLEM WHA T TO DO the Risotto & Ric e™ suddenly switches off. • Ensure power pl ug is connected properly to the a ppliance an d to power outlet. • The appliance h as been stressed or has o verhe ated due to cooking condition s. Reset the MENU SELEC TOR button to th e desired setting . Allow a few minutes for applian [...]

  • Page 26

    RE CIPE S for y o ur Bre ville Risott o & Rice ™[...]

  • Page 27

    27 RECIPE S CHICKEN RISOTT O WITH PES TO AND ROCKET Ser v es 4 INGREDIENTS 30g butter 300g chicken bre ast fillet, thinly sliced 1 T ablespoon oil 1 large onion, finel y chopped 3 clov es garlic finely chopped 350g Arborio or Carn aroli rice 5 cups/1.25 litres chicken st ock L cup pesto ¼ cup /30g grated parmesan chees e 50g wild or baby r ocke[...]

  • Page 28

    28 RECIPE S PRA WN AND ASP ARA GUS RISOTT O Ser v es 4 INGREDIENTS 40g butter 250g shelled, de veined green pra wns 1 T ablespoon oil 1 onion, finely chopped 1 medium-lar ge bulb of fennel, ha lved and thinly slic ed 350g Arborio or carnaroli ric e ½ cup /125ml dry white wine 5 ½ cups/1.375 litres chick en or light fish stock ½ teas poon groun[...]

  • Page 29

    29 RECIPE S 3 CHEESE RISO TTO WITH GARLIC Ser v es 4 INGREDIENTS 20g butter 1 T ablespoon oil 3 clov es garlic, finely chopped 1 medium Sp anish onion, finely ch opped 350g Arborio or Carn aroli rice ½ cup /125ml dry white wine 5½ cups/1.375 litres chick en stock 1 cup grated gruy ere or fontina chees e ½ cup /60g grated parmesan chees e ¼ cu[...]

  • Page 30

    30 RECIPE S PUMPKIN RISO TTO Ser v es 4 INGREDIENTS 500g pumpkin flesh, c ut into 2cm cubes 3 T ablespoon s olive oil Salt an d freshly gro und pepper 5 cups/1.25 litres chicken st ock 15g butter 1 large onion, finel y chopped 3 clov es garlic, finely chopped 350g Arborio or Carn aroli rice 1 T ablespoon ch opped fresh lemon th yme leav es ½ cu[...]

  • Page 31

    31 RECIPE S RISOTT O AL FUNGHI Ser v es 4 INGREDIENTS 2 T ablespoon s oil 30g butter 6 to 8 eschallots (F rench brown onions), fin ely chopped 400g assorted mushr ooms, sliced 350g Arborio or Carn aroli rice ½ cup /125ml dry white wine 6 cups/1.5 litres v egetable or chicken stock ½ cup /60g grated pecorino or parm esan cheese 2 T ablespoon s ch[...]

  • Page 32

    32 RECIPE S POLLO AND LEM ON RISOTT O Ser v es 4 INGREDIENTS 3 T ablespoon s oil 300g chicken bre ast fillet, thinly sliced 1 onion, finely chopped 3 clov es garlic, finely chopped 200g mushroom s, sliced or chopped ½ large r ed capsicum, diced 350g Arborio or Carn aroli rice ½ cup white wine 5 ½ cups/1.375 litres chick en stock ½ cup /60g g[...]

  • Page 33

    33 RECIPE S VEGE T ABLE RISO TTO Ser v es 4 INGREDIENTS 2 T ablespoon s oil 1 large leek, w ashed and thin ly sliced 3 clov es garlic, finely chopped ½ large r ed capsicum, diced 150g button mushr ooms, halv ed or quartered 350g Arborio or Carn aroli rice ½ cup /125ml white wine 440g can diced tomat oes 4 cups/1 litre v egetable stock ¼ teas po[...]

  • Page 34

    34 RECIPE S THYME, BARRA MUNDI AND PEA RISO TTO Ser v es 4 INGREDIENTS 20g butter 1 T ablespoon oil 2 leeks, was hed and thinly s liced 2 clov es garlic, finely chopped 300g Arborio or carnaroli ric e 1 cup /250ml dry white wine 1 litre/ 4 cups chicken or fish stock 400g fresh b arramundi fillets cut into 3cm cubes 250g fresh pe as or frozen pe [...]

  • Page 35

    35 RECIPE S V ANILLA RISOTTO Ser v es 4 to 6 INGREDIENTS 300g arborio or carnaroli ric e 2 ½ cups water 2 cups/500ml milk 1 cup /250ml cream 1 teas poon vanilla bean p aste or 2 teaspoon s vanilla essen ce ½ cup caster s ugar ½ cup Masc arpone cheese, ( optional) Poa ched fruit to serve (peaches, nectarin es, rhubarb , raspberries etc.) METHOD S[...]

  • Page 36

    36 RECIPE S 1 T ablespoon br own sugar ¼ teas poon salt 270ml c an coconut cream ¼ cup toast ed coconut METHOD SAU T É Set tin g 1. Press the MENU SELE CT OR button to the SA UTÉ setting . He at for 3 minutes with the lid on. 2. Add ric e, co ver with lid, cook f or 2 minutes, stirring occ asionally . Ri sot to Set ti ng 1. Stir in water , mixi[...]

  • Page 37

    37 RECIPE S TURKISH PILAF Ser v es 4 - 6 INGREDIENTS 2 T ablespoon s olive oil 1 Spanis h onion, finely chopped 2 clov es garlic, finely chopped 1 teas poon cardamom seed s, finely crushed 1 teas poon ground cumin ½ teas poon ground bla ck pepper 1 teas poon ground turmeric 1 ba y leaf ½ teas poon salt 450g Basmati rice , wash ed and well drai[...]

  • Page 38

    38 RECIPE S SEAF OOD P AELLA Ser v es 4 INGREDIENTS ¼ cup /60ml olive oil 1 large r ed onion, chopped 3 clov es garlic, finely chopped ½ teas poon smoked paprika ¼ teas poon chilli powder 300g short grain whit e rice 3 ½ cups/875ml chick en or seafood stock 440g can diced tomat oes 500g mixed seaf ood ( peeled green prawn s, calam ari, octopus[...]

  • Page 39

    39 RECIPE S SUSHI RICE INGREDIENTS 600g short grain s ushi rice, w ashed and drain ed 4 cups/1 litre w ater 2 T ablespoon s rice vinegar 2 T ablespoon s caster sugar ½ teas poon salt Extra 1 T ables poons rice vinegar METHOD Ric e Set tin g 1 . Plac e was hed r ice and w ater into t he remov able cook ing b owl. Co ver w ith the l id . 2. Press th[...]

  • Page 40

    40 RECIPE S THAI BRO WN RICE SALAD Ser v es 4 - 6 INGREDIENTS 2 T ablespoon s oil 2 clov es garlic, crushed 6 green onions, thinl y sliced 300g long or short gr ain brown rice, was hed and rinsed well 4 cups/1 litre chicken st ock 200g snow pea s, sliced 2 T ablespoon s balsamic vineg ar 1 T ablespoon s oy sauce 1 teas poon sesame oil 2 T ablespoon[...]

  • Page 41

    41 RECIPE S STEA MED WHOLE FISH WITH GINGER AND SHALLO T Ser v es 2 300-400g whole snapper or br eam, cleaned and scaled 2cm piece fres h ginger, peeled an d cut into thin strips 1 lime, s liced ½ bunch cori ander, r oot section remo ved 3 cups/750ml wat er 2 T ablespoon s soy sauce 1 T ablespoon pe anut oil 3 green onions, finel y sliced 1. W as[...]

  • Page 42

    42 RECIPE S STEA MED SALM ON WITH TOM A TO , BA SIL SALS A Ser v es 4 INGREDIENTS 1 T ablespoon oil 3 green onions, chopped ¼ cup /60ml white wine vinegar 2 large ri pe tomatoes, diced 10 basil lea ves, finel y sliced 1 T ablespoon b alsamic vinegar 2 T ablespoon s light olive oil 2 x 150g salmon fillets Salt an d freshly gro und pepper 3 cups/7[...]

  • Page 43

    43 RECIPE S VEGE T ABLE S IN PEANUT SA UCE Ser v es 4 INGREDIENTS 1 bunch ba by bok choy , washed and trimm ed 1 small he ad broccoli, c ut into florets 10 snow pea s, trimmed 2 carrots, peeled and thin ly sliced 300g very firm tofu, cu bed 3 cups/ 750ml wat er 1 cup /250ml peanut sauce (r ecipe below) METHOD Ric e Set tin g 1 . Pla ce v eget abl[...]

  • Page 44

    www .breville.c om.au Breville i s a registered trademark of Bre ville Pty . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pty . L td. 2010. Due to continued product impr ovement, th e products illustrated/ photographed in this booklet ma y vary slightly fr om the actual product. Model BRC520 Iss ue - B11 Austra lian Cust omers Mail: PO Bo x 22 [...]