Breville BPR600XL Operating instructions

Breville Fast Slow Cooker™
Instruction Booklet
BPR200
CONGRATULATIONS
On the purchase of your new
Breville Fast Slow Cooker ™
Contents
4
Breville recommends safety first
7
Know Your Breville
Fast Slow Cooker ™
10
Quick Start Guide
12 Before first use
16
Operating Your Breville
Fast Slow Cooker™
22
Pressure cooking guide &
converting conventional recipes
38 Care and cleaning
42 Troubleshooting
44 Recipes
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
• Remove and safely discard any
packaging material and promotional
labels before using the Breville Fast Slow
Cooker for the first time.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• Do not immerse appliance base, power
cord or plug in water or any other liquid.
• Always insert the connector end of
the power cord into appliance inlet
inserting power plug into power outlet
and switching on appliance. Ensure the
appliance inlet is completely dry before
inserting the connector end of the
power cord.
• This appliance cooks under pressure.
Improper use may result in injury.
When using this appliance for any
function other than sauté, ensure the lid
is properly assembled and locked into
position before use.
• Do not place Breville Fast Slow Cooker
near the edge of a bench or table during
operation. Ensure that the surface is
level, clean and free of water and
other substances.
• Do not operate Breville Fast Slow
Cooker on a sink drain board.
4
• Do not move Breville Fast Slow Cooker
when in use.
• Do not place this appliance on or near a
hot gas burner, electric element or where
it could touch a heated oven. Position
Breville Fast Slow Cooker at a minimum
distance of 20cm away from walls and
provide adequate space above and all
sides for air circulation.
• Keep the Breville Fast Slow Cooker clear
of walls, curtains and other heat or steam
sensitive materials.
• Do not touch hot surfaces. Use handles
on the sides of appliance and on lid. Use
the button to release steam pressure.
• Always ensure Breville Fast Slow
Cooker is properly assembled before
use. Follow the instructions provided in
this book.
• Before placing removable cooking bowl
into stainless steel base ensure base of
bowl and base of appliance is dry by
wiping with a dry soft cloth.
• Do not place food or liquid directly into
stainless steel base. Only removable
cooking bowl is designed to contain food
or liquid.
• Never operate Breville Fast Slow Cooker
without food and liquid in the removable
cooking bowl. Ensure removable
cooking bowl is not below the '2' level
mark or 1 ⁄3 full of food and/or liquid not
filled over 2 ⁄3 full before switching on
appliance. Always follow the maximum
and minimum quantities of liquid stated
in instructions and recipes.
Breville recommends safety first
• Do not exceed maximum fill level.
Some foods expand during pressure
cooking such as rice, died vegetables,
do not fill removable cooking pan over
½ full. Over filling may cause a risk of
clogging pressure release valve and
pressure indicator valve and develop
excess pressure.
• Do not use a damaged removable
cooking bowl. Replace before using.
• Ensure that lid is properly closed before
operating. (see step 4 page 19-20)
• Do not use Breville Fast Slow Cooker
for other than it’s intended use. Do not
attempt to operate Breville Fast Slow
Cooker by any method other than those
described in this book.
• Some foods to avoid when pressure
cooking are; apple sauce, cranberries,
pearl barley, oatmeal and other cereals,
noodles and pasta, and rhubarb; these
foods can foam, froth and splatter and
clog the pressure release valve and
pressure indicator valve.
• Removable cooking bowl can be
extremely heavy when full of ingredients,
care should be taken when lifting from
Breville Fast Slow Cooker base.
• Always check pressure release valve and
pressure indicator valve for clogging
before use and clean if necessary. Check
to make sure the pressure indicator rod
moves freely from under the lid.
• Extreme caution must be used when
appliance contains hot food and liquids
and/or is under pressure. Improper use
may result in injury. When using this
appliance for any function except sauté,
make sure the lid is properly locked
before operating.
• Do not use the lid handle to carry
appliance when in use and after use.
• Do not attempt to open Breville
Fast Slow Cooker lid after pressure
cooking until all internal pressure has
been released and is slightly cooled.
If the lid will not turn to unlock, this
indicates that appliance is still under
pressure – do not force lid open. Any
pressure remaining can be hazardous.
See operating instructions for “steam
release” directions in this instruction
book. (see step 10-12 page 20)
• Always ensure that removable
cooking bowl has cooled sufficiently
before handling and use oven mitts
as a precaution.
• The Breville Fast Slow Cooker is not
intended to be operated by means of
an external timer or separate remote
control system.
• Do not place anything, other than lid, on
top of Breville Fast Slow Cooker when
assembled, when in use and when stored.
• Do not adjust the “Pressure Regulator”
whilst in use.
• Use only recommended “Steam
Release” to depressurize cooker after
use. (see step 10-12 page 20)
• Do not use this appliance cooker for
deep frying.
• Do not sauté or shallow fry
under pressure.
• Always ensure there is enough liquid in
removable cooking bowl when steaming.
At least 4 cups (1 litre) of liquid is
required when cooking under pressure
or steaming.
• Always ensure START/CANCEL has
been pressed to CANCEL, then turn the
power off at the power outlet and remove
power plug from the power outlet before
attempting to move the appliance,
when appliance is not in use and before
cleaning and storing.
5
5
Breville recommends safety first
• To protect against electric shock, do not
immerse Breville Fast Slow Cooker base,
power base, power cord or power plug
in water or allow moisture to come in
contact with these parts.
• This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
• Keep Breville Fast Slow Cooker clean.
Follow the cleaning instructions
provided in this book. (see page 38)
• The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES
• Fully unwind the power cord before use.
• Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
• To protect against electric shock do not
immerse the power cord, power plug or
appliance in water or any other liquid.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
SAVE THESE
INSTRUCTIONS
6
KNOW
your Breville Fast Slow Cooker™
KNOW YOUR BREVILLE FAST SLOW COOKER
B
C
A
D
E
I
J
F
K
G
L
M
H
A. Lid Handle
B. Pressure Regulator/Release valve
Controls rate at which steam vents out
of cooker and subsequently degree of
pressure inside the cover.
C. Adjustable Pressure Control/Dial
Choose from Low, Medium or High.
D. Safety Locking Lid
Can not be opened whilst pressure
cooking. Not dishwasher safe.
E. 6 Litre Removable Non-stick
Cooking bowl. Dishwasher Safe.
F. Cool Touch Handles
G. Brushed Stainless Steel Base & Lid
8
H. Removable Power Cord
For serving at table & easy storage.
Accessories
I. Stainless Steel Steaming Basket
Dishwasher safe.
J. Stainless Steel Trivet
Raises food out of liquid for roasting,
steaming and pressure cook or slow
cook settings.
K. Rice Duo Measuring Cup
L. Serving Spoon
M. Heat Resistant Spatula
To avoid scratching non stick surface of
cooking bowl.
KNOW YOUR BREVILLE FAST SLOW COOKER
R
S
T
Q
U
c)
a)
d)
b)
e)
V
W
N
O
P
Control Panel
N. Function button
Press to select desired cooking method.
Setting selection
a) SAUTE/SEAR Indicator Light
Sear and brown meats plus saute
onions and garlic, before pressure
cooking or slow cooking.
b) SLOW COOK Indicator Light
Select from 6 hours or 8 hours.
c) PRESSURE COOK Indicator Light
d) STEAM Indicator Light
e) WARM Indicator Light
Automatic or manual.
O. Start/Cancel button
P. Timer button
Counts down remaining cooking time.
Q. Silicone Rubber Sealing Gasket
Dishwasher safe.
R. Pressure Safety Valve
S. Pressure Release Valve Cover
T. Gasket Holder
U. Pressure Indicator
Rod pops up once pressure is reached
acting as a safety device.
V. Steam Release button
Press the button in short bursts until
pressure indicator rod drops down, then
the lid can be opened.
W. Steam Condensation Collector
Dishwasher safe.
9
Quick Start Guide
This Quick Start Guide is designed for first time use.
For safety and more information, refer to your Instruction Booklet.
A
1
2
3
Before
First Use
Preparing the
Fast Slow Cooker
for use
Remove Lid. Wash non-stick
cooking bowl.
B
1
2
1Litre
MINIMUM
Place food to be cooked into
removable cooking bowl with
1L minimum liquid.
Ensure Pressure Regulator
Release Valve is turned to
Pressure position.
Return dry clean silicone rubber
gasket securely back to gasket
holder. Ensure arrows are facing up.
3
1
How to
Pressure
Cook
4
Wash silicone rubber gasket.
5
Press FUNCTION button until
the Pressure Cook indicator
light flashes.
2
Close and lock lid in a clockwise
direction by aligning arrows.
6
Press TIMER Button – select from
02 to 99 minutes.
Select Pressure setting using
Pressure Control Dial on lid handle
(Low, Medium, High).
7
Press START/CANCEL button to
start Pressure Cooking – indicator
light will stop flashing.
C
1
2
3
How
to Sear
Press FUNCTION button until
SAUTÉ/SEAR function indicator
light flashes.
D
1
Press TIMER Button – select from
02 to 99 minutes.
2
Press START/CANCEL button to
start cooking – indicator light will
stop flashing.
3
1
How to
Slow
Cook
2
Close and lock lid in a clockwise
direction by aligning arrows.
E
4
Press FUNCTION button until
Press TIMER button and select
SLOW COOK indicator light flashes. either 6 or 8 hours.
1
2
How
to Steam
Press START/CANCEL button to
start SLOW COOKING – indicator
light will stop flashing.
3
Place steaming basket on to trivet
and position inside cooking bowl.
4
5
Repeat steps (1) to (3) in How To
Pressure Cook. Place food into
steaming basket.
6
Australia
1300 139 798
New Zealand
0800 273 845
HE
LP
Select FUNCTION button until
STEAM function indicator
light flashes.
Press TIMER Button – select from
02 to 99 minutes.
Press START/CANCEL button to
start STEAMING – indicator light
will stop flashing.
!
Refer to the Instruction Book
or Contact Customer Service.
BEFORE FIRST USE
of your Breville Fast Slow Cooker™
Before first use
Preparing the fast SLOW
COOKER for use
1. Before first use, remove all promotional
labels and packing materials and discard
in a safe place to avoid a choking hazard.
2. Remove the lid by taking hold of the
handle, turning it counter clockwise and
lifting the lid up and off the appliance.
2
1
Warning:
If the silicone rubber gasket is not
correctly fitted back into the gasket
holder, the lid will not close and it will
result appliance malfunction and stop
the pressure cooker from operating.
5. Clean and dry the bottom of the
removable cooking bowl as well as
the temperature sensor, making sure
there are no unwanted materials on the
surface. The removable cooking bowl
must sit flat on the temperature sensor
to ensure proper contact.
3. Wash the removable cooking bowl,
stainless steel lid and silicone rubber
gasket in hot, soapy water, rinse and
dry thoroughly. Wipe the inside and the
outside of the stainless steel base with a
soft, damp cloth, then dry thoroughly.
4. Attach the clean silicone rubber gasket
securely back into the gasket holder
using the indicated arrows as a guide.
Ensure that the arrows is facing up when
inserting into the lid.
13
Before first use
DO’S
• Always thaw frozen meat and poultry
before cooking.
• Use dry oven mitts when lifting the
removable bowl after cooking.
• Always store Breville Fast Slow Cooker
in a cool, dry place.
DONT’S
• Do not operate any of settings without
removable cooking bowl in position.
• Do not cook with frozen meats or poultry.
• Do not remove stainless steel lid
when using the Slow Cook setting
unnecessarily as this will result in major
heat loss.
NEVER
• Place water or other liquids into the
stainless steel base of Breville Fast
Slow Cooker.
• Immerse base, cord, or plug of
Breville Fast Slow Cooker in water
or any other liquid.
• Touch hot surfaces with bare hands.
• Deep fry in Breville Fast Slow Cooker.
• To prevent aromas, moulds and odours,
never store your Breville Fast Slow
Cooker closed with lid locked in place.
Follow the care and cleaning guidelines
on page 36. Pack and store with lid
resting upside down on removable
cooking bowl in a well ventilated area.
14
hints and tips before pressure cooking & slow cooking
PREPARING MEAT AND POULTRY
Select cuts of meat suitable for slow
cooking and pressure cooking and trim
meat or poultry of any visible fat and
excess skin. Excess fat will result in extra
liquid being formed as it melts and cooks.
Pressure Cooking and Slow cooking allows
less tender cuts of meat to be used. Such
as beef cheeks, pork shoulder, and veal
shanks. The bones can be left on meat or
poultry and this will help to keep meat
tender during cooking and enrich flavour
of finished dish.
For casserole type recipes, cut meat into
cubes, approximately 3-5cm.
Suitable meat cuts for pressure cooking and slow cooking
beef
lamb
veal
pork
Chuck, skirt, round
steak, boneless shin
(Gravy) beef, bone-inshin (Osso Bucco).
Shanks, drumsticks
(frenched shanks),
neck chops, boned out
forequarter or shoulder.
Diced leg, shoulder/
forequarter chops and
steaks, neck chops,
knuckle (osso bucco)
Leg steaks, diced
belly, Diced shoulder,
Boneless loin chops
PREPARING VEGETABLES
Vegetables should be cut into even-sized
pieces to ensure more even cooking.
Frozen vegetables must be thawed before
adding to other foods when cooking in the
Breville Fast Slow Cooker
Peel vegetables when appropriate. Keep
in mind that hard vegetables like potatoes
and beetroots hold shape better when peel
is left intact.
PREPARING DRIED PULSES
(BEANS AND PEAS)
If time permits, soak pulses in ample water
and cover for 6 to 8 hours or overnight.
After soaking, drain and rinse. Place pulses
in Breville Fast Slow Cooker and cover with
water or stock at least 5cm above the level
of pulses.
Onions, bay leaves and garlic can be added
to flavour the pulses and broth. Do not
add salt. Adding salt at the beginning may
harden the skins of beans and peas and
prevent proper cooking.
NOTE
Refer to cooking charts for
cooking times.
IMPORTANT
• Softer Pulses such as; mung beans,
lima beans and butter beans are
best cooked using LOW AND
MEDIUM pressure
• When PRESSURE COOKING AND
SLOW COOKING the resulting
juices and liquids created by
cooking may need to be evaporated
and concentrated. We suggest that
the SAUTE/SEAR function should
be used for approx 5-10 minutes
depending on amount of liquids
required to be reduced.
15
OPERATING
your Breville Fast Slow Cooker™
A beginNer's guide to sautÉ and sear
SAUTEING AND SEARING
BEFORE PRESSURE COOKING
& SLOW COOKING
2. Click steam condensation collector
into place.
Sautéing and Searing in Breville Fast Slow
Cooker may take a little extra time and
whilst not strictly necessary, the rewards are
evident in the end result.
Saute and Sear setting keeps the heat stable,
browning meat and caramelising vegetables.
This seals in the moisture, tenderises and
intensifies the flavour.
Hint and Tips
• Trim all visible fat from meat or poultry.
• If a recipe calls for browning meat, it may
be browned using SAUTÉ/SEAR setting.
• If after cooking the liquid quantity is
excessive, remove the lid and operate
Breville Fast Slow Cooker on SAUTÉ/
SEAR setting for approximately 10-15
minutes or until the liquid reduces by
the desired amount.
How to Sauté and Sear
1. Remove power cord, connect it to
pressure cooker base and insert power
cord to 230/240 volt power outlet. A
single beep will sound and 0:0 will be
displayed on LED display.
3. Always ensure the lid is removed
from pressure cooker before sautéing
or searing.
4. Press Function Button until SAUTÉ/
SEAR indicator light flashes red.
5. Press TIMER button to increase time
from 02 minutes to maximum 99
minutes. To fast advance time, press
and hold TIMER button until desired
time is displayed.
17
A beginner's guide to SAUTÉ AND SEAR
6. When desired cooking time is displayed,
press START/CANCEL button. SAUTÉ/
SEAR indicator light will stop flashing
and will illuminate a solid red. The
count down timer will commence. Allow
Breville Fast Slow Cooker to heat with
the lid off for approximately 2-3 minutes
before cooking.
7. Add a small amount of oil or butter to
removable cooking bowl.
8. Place food to be sautéd/seared into
cooking bowl. Depending on quantity of
food, meat searing may need to be done
in batches.
IMPORTANT
• SAUTÉ/SEAR function will not
work if lid is sealed and locked in
position. An audible alarm will
sound. “E3” error code will appear
on LED display to signal the need
to unlock or remove the lid.
• Stir food in removable cooking
bowl, using heat resistant
spatula supplied.
• Do not use metal utensils because
they will scratch non stick coating
on the removable cooking bowl.
• Do not heat removable cooking
bowl when empty for more than
10 minutes as it may damage the
cooking surface.
9. When finished sautéing or searing,
select PRESSURE COOK or SLOW
COOK by pressing FUNCTION button.
(Refer to pressure cook or slow cook
'How to ' section on page 17-26 and page
29-31).
18
• Caution should be used when
searing meats and sautéing in
hot oil. Keep hands and face
away from the removable cooking
bowl especially when adding new
ingredients as hot oil may splatter.
A beginner's guide to pressure cooking
A Beginner’s Guide to
Pressure Cooking
Pressure cookers are back in the forefront
again. These time savers are wonderful
for cooking succulent roasts, flavoursome
casseroles, delicious soups and even
desserts in a fraction of the time and energy
they take by conventional methods.
Pressure Cooking is a method of cooking
food in a small amount of liquid with a
gasket sealed lid that retains steam inside
and builds pressure. It is the increase in
pressure that raises temperature of the
liquid and steam inside to well above boiling
point and therefore allows food to be cooked
up to 70% faster.
This means less energy is consumed
and you will enjoy substantial savings
in both time and cost. Because pressure
cooked foods require very little cooking
liquid, more vitamins, minerals, and other
nutrients are retained and the natural
flavours are enhanced.
How to Pressure Cook
1. Place removable cooking bowl into
stainless steel base.
2. Attach clean silicone rubber gasket
securely into gasket holder using the
indicated arrows as a guide. Ensure that
the arrows are facing up when inserting
into the lid.
NOTE
Fit silicone rubber sealing gasket into
lid if not already in place.
3. Place food to be cooked in a 1 litre
(4 cups) minimum liquid into
removable cooking bowl.
1L
MINIMUM
19
HOW TO PRESSURE COOK
4. Close and lock lid by using the handle.
Close lid in a clockwise direction by
aligning “ALIGN” arrows. The Lid arrow
should align with stainless steel base
arrow until it locks into place and is in
the CLOSE position.
6. Ensure Pressure Regulator Release Valve
is turned to PRESSURE position.
NOTE
This should be effortless!
Pressure
Release
Valve
Pressure
Safety
Valve
1
2
The illustration above shows the correct
Pressure Release Valve position.
You may need to adjust the Pressure Release
Valve until it is in the correct position.
7. Press FUNCTION button until
PRESSURE COOK indicator light
flashes red.
5. Select one of the following settings
using the Pressure Control dial located
on the handle:
−− Low (Low Pressure)
−− Medium (Moderate Pressure)
−− High (High Pressure)
NOTE
Refer to Pressure Cooking guide and
recipes on page 22-28 and page 44-63
and recipes.
20
8. To set TIMER; press TIMER button
to increase cooking time. This will be
illuminated on LED display from 02
minutes to maximum 99 minutes. To
fast advance time, press and hold down
TIMER button. When desired cooking
time is displayed, press START/
CANCEL button.
The function indicator light will stop
flashing and will illuminate a solid red.
Preheating will begin, control panel will
continue to display selected cooking
time. As selected pressure setting is
achieved, there will be a slight hissing
of steam from pressure regulator release
valve. After approximately 10 minutes, or
more depending on the amount of liquid
added to cooking bowl, selected cooking
time will begin to count down in minutes
and this is shown on LED display.
9. When LED displays “0” cooking has
finished. Breville Fast Slow Cooker will
sound 5 beeps.
HOW TO PRESSURE COOK
• The minimum amount of water to
be added to removable cooking
bowl for Pressure Cook recipes
cooking in under 10 minutes is
1 litre (4 cups). Anything less might
boil dry and pressure cook will not
function. Additional liquid may
need to be added during cooking.
10.To release pressure from Pressure
regulator release valve, press pressure
release button until initial bursts
of steam have been released. Then
you may either continue to press
the pressure release button or rotate
the pressure release valve until all
steam has been released and pressure
indicator rod has dropped.
11. Wait 1 minute after releasing pressure to
unlock and remove lid.
12. To open lid turn handle in a anticlockwise direction until aligning
“ALIGN” arrows to the OPEN position.
NOTE
This should be effortless!
13. Check food to see if it has been cooked
sufficiently. If not, replace lid and lock
into position following the previous steps.
IMPORTANT:
• Do not fill removable cooking bowl
higher than MAX line marking on
the inside of the cooking bowl.
• Do not exceed ½ mark line on
the inside of the cooking bowl
when pressure cooking foods that
expand; for example, rice, dried
beans, grains and legumes.
• Never operate appliance when
it is empty. Do not cook with
food content below the lowest
1
⁄3 mark line.
• Never use oil or milk as a cooking
liquid such as deep frying or
making custards. Only use hot/
warm liquids particularly after
sautéing to avoid any damage
to the removable cooking bowl.
Adding hot liquids also hastens the
time to reach pressure.
• Keep hands and face clear of
Pressure Release Valve when
appliance is in Pressure Cooking
operation. Hot steam and water
may be emitted during use.
• When cooking under pressure, lid
of the Breville Fast Slow Cooker can
not be opened. Do not try to force
the lid open.
• After making soups and stocks,
allow several minutes before
releasing pressure and removing
lid to make sure that hot liquid
inside will not boil over.
WARNING:
Use caution when opening the lid.
Steam escapes as soon as the lid is
opened. Never place your face or
hands over Breville Fast Slow Cooker
when removing the lid. Always use
oven mitts when handling the hot
removable cooking bowl.
21
PRESSURE COOKING
GUIDE & CONVERTING
CONVENTIONAL
RECIPES
with your Breville Fast Slow Cooker™
Pressure cooking guide
Your favourite traditional recipes can
be easily adapted to PRESSURE COOK
setting. The following charts are a guide
to Pressure Cooking times as compared to
conventional cooking times.
If trying conventional recipes that are
not included in our recipe section, we
recommend you calculate that it will cook
70% faster than conventional cooking time.
NOTE
Time will vary with individual recipes
and according to nature of certain
foods and quantities. If results are
under cooked, close and lock lid, press
FUNCTION button until PRESSURE
COOK indicator light flashes red.
Set the timer accordingly and press
START/CANCEL button to rebuild
pressure and cook for required time.
MEAT, POULTRY
& SEAFOOD
Pressure
Setting
PRESSURE
Cook Time
Conventional
Cooking Time
Lamb
Lamb Shanks 4 x 12-13cm long
Lamb, 2cm diced (1kg)
HIGH
HIGH
30-35 minutes
10-12 minutes
2 hours
1½ -2 hours
BEEF/GAME
Rolled beef rib roast (1.2kg)
Rabbit, pieces (1kg)
HIGH/then LOW
HIGH
13-15 minutes
25-30 minutes
2 hours
1 ½ hours
PORK
Spare Ribs (1.2kg)
HIGH
15 minutes
45 minutes
POULTRY
Chicken breast fillets (4 halves)
Chicken drumsticks (8)
Whole chicken (1.2kg)
MEDIUM
MEDIUM
MEDIUM
2-4 minutes
10-15 minutes
15-20 minutes
15-20 minutes
30-35 minutes
1 hour
FISH/SEAFOOD
Prawns (1kg)
Mussels, large (1kg)
LOW
LOW
2-3 minutes
4 minutes
5 minutes
30 minutes
NOTE
To avoid overcooking fish and seafood when using PRESSURE COOK function, it is
generally a good idea to release steam and remove lid to stop cooking immediately.
Remove fish or seafood and serve.
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
page 44-63 for recipes relating to these cooking charts.
23
Pressure cooking guide
Rice
Pressure
Setting
Pressure
Cook Time
Conventional
Cooking Time
White rice
2 duo cups washed rice
2 duo cups hot water or stock
HIGH
4 minutes
12 minutes
Brown rice
2 duo cups washed rice
2 ½ duo cups hot water or stock
HIGH
15 minutes
45 minutes
Jasmine rice
2 duo cups washed rice
2 duo cups hot water or stock
HIGH
4 minutes
12-15 minutes
Basmati rice
2 duo cups washed rice
2 duo cups hot water or stock
HIGH
4 minutes
12-15 minutes
NOTE
Use rice duo cup supplied with Breville Fast Slow Cooker to measure rice and water.
Rice duo cup is not a standard 1 cup Australian metric measure.
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
for recipes relating to these cooking charts.
IMPORTANT
Do not use Breville Fast Slow Cooker
to cook instant rice.
24
Pressure cooking guide
Pressure Cooking Rice
Add rice and hot water or stock to
removable cooking bowl of Breville Fast
Slow Cooker. Secure lid on.
Pressure Cook Setting
1. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
2. Enter TIME according to type of rice
used, ensure displayed on LED.
3. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
Press START/CANCEL button.
4. Once timer is “0” and 5 beeps sound,
release PRESSURE.
5. Open lid. If water has not
been completely absorbed, stir
rice to evaporate excess moisture
before removing.
Basic Rice recipe
(absorption method)
Ingredients
2 duo cups washed white rice or Jasmine rice
3 duo cups hot water or stock
METHOD
1. Add rice and hot water or stock to the
bowl of Breville Fast Slow Cooker.
2. Secure lid on.
Pressure Cook Setting
3. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
4. Enter 30 minutes TIME, time is
displayed on LED.
5. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to HIGH position.
6. Press START/CANCEL button. Once
full pressure is reached, change Pressure
Control Dial to MEDIUM.
7. Once timer is “0” and 5 beeps sound,
release PRESSURE.
8. Open lid. If water has not
been completely absorbed, stir
rice to evaporate excess moisture
before removing.
25
Pressure cooking guide
Legumes
Pressure
Setting
Pressure
Cook Time
Conventional
Cooking Time
Cannellini beans
Chick peas
Lima beans, large
MEDIUM
MEDIUM
MEDIUM
12-15 minutes
35-40 minutes
6-8 minutes
40-45 minutes
2 hours
30 minutes
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
page 44-63 for recipes relating to these cooking charts.
Pressure Cooking Legumes
Yields approximately 3-4 cups cooked
legumes depending on type
INGREDIENTS
1 ½ cups dried beans or peas
3 cups boiling water for soaking
3 cups hot water for cooking
METHOD
1. Soak beans or peas in boiling water
for a minimum of 3 hours. Drain and
rinse well.
2. Add beans or peas and hot water to
removable cooking bowl of Breville Fast
Slow Cooker ensuring not to fill more
than full. Secure lid on.
Pressure Cook Setting
3. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
26
4. Enter TIME according to beans or peas
used, time is displayed on LED.
5. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to MEDIUM
position.
6. Press START/CANCEL button.
7. Once timer is “0” and 5 beeps sound,
release PRESSURE.
8. Open lid. Allow to cool then remove and
drain beans or peas. Use as required as a
substitute for canned beans or peas.
TIP
Cooking times recommended in chart
are for legumes.
Where a recipe includes cooking of
dried legumes with other ingredients,
cooking time will need to be increased.
As a guide, reduce conventional recipe
cooking time by 2⁄3.
Pressure cooking guide
Vegetables
Pressure
Setting
Pressure
Cook Time
Conventional
Cooking Time
Beetroot (baby) whole or large beetroots (quartered)
Carrots, 2cm slices
Corn on the cob, halved
Pumpkin, diced
Potato, diced for mashing
Peas, fresh
Swede, 2cm slices
HIGH
6-8 minutes
20-25 minutes
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
2-3 minutes
3-4 minutes
10 minutes
8-10 minutes
2-3 minutes
4-5 minutes
6-10 minutes
10-12 minutes
20-30 minutes
10-15 minutes
5-6 minutes
15-20 minutes
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
page 44-63 for recipes relating to these cooking charts.
Pressure Cooking vegetables
INGREDIENTS
1kg prepared vegetables
1 litre hot water or stock
METHOD
1. Add vegetables and hot water or stock
to bowl of Breville Fast Slow Cooker.
Secure lid on.
Pressure Cook Setting
2. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
3. Enter TIME according to vegetable
used, time is displayed on LED.
4. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to HIGH position.
5. Press START/CANCEL button. Once
full pressure is reached, change Pressure
Control Dial to MEDIUM.
6. Once timer is “0” and 5 beeps sound,
release PRESSURE.
7. Open lid.
27
Pressure cooking guide
Desserts & fruit
Pressure
Setting
Pressure
Cook Time
Conventional
Cooking Time
DESSERTS
Egg Custard
Christmas pudding
LOW
MEDIUM
20-25 minutes
55 minutes-1 hour
1¼ hours
3 hours
FRUIT
Apples, whole, 1kg
Peaches, whole, 1kg
Pears, whole, 1kg
LOW
LOW
LOW
5-6 minutes
4-5 minutes
12-15 minutes
30 minutes
20 minutes
30-35 minutes
NOTE
These cooking times are approximates only and times will vary according to nature of
certain foods and quantities. If results are under cooked please refer to recipe section
page 44-63 for recipes relating to these cooking charts.
28
A Beginner’s Guide to Slow Cooking
Breville Fast Slow Cooker has been designed
specifically with a unique Slow Cook
setting for flavour layering. A technique
professional chefs use to enhance and
deepen the taste of meals by using the
same cooking bowl for sautéing onions
and searing meats and creating casseroles,
curries, soup, stock and bolognaise.
With Breville Fast Slow Cooker you can
now sauté and slow cook in the cooker
using the same non stick cooking bowl.
Simply activate SAUTÉ/SEAR function to
caramelise vegetables and sear meats and
then start to SLOW COOK.
SLOW COOK setting on Breville Fast Slow
Cooker will gently simmer food for an
extended period of time.
The following is a guide to adjusting your
favourite recipes:
Traditional
Cooking Time
SLOW COOK
setting Time
60-120 minutes
6 or 8 hours
NOTE
Refer to recipes page 44-63 this
instruction book.
29
How to slow cook
HOW TO SLOW COOK
1. Place removable cooking bowl into
stainless steel base.
3. Place food to be cooked and a minimum
of 1 litre (4 cups) liquid into removable
cooking bowl.
2. Attach clean silicone rubber gasket
securely into gasket holder using the
indicated arrows as a guide. Ensure that
the arrows are facing up when inserting
into the lid.
1L
MINIMUM
NOTE
Fit silicone rubber sealing gasket into
lid if not already in place.
4. Close and lock lid by using handle.
Close lid in an clockwise direction by
aligning “ALIGN” arrows. Lid arrow
should align with stainless steel base
arrow until it locks into place and is in
the CLOSE position.
NOTE
This should be effortless!
30
How to slow cook
1
2
8. When LED displays “0” cooking has
finished. Breville Fast Slow Cooker will
sound 5 beeps and will automatically
switch to KEEP WARM setting for
30 minutes.
NOTE
Pressure release valve and control dial
is not relevant when slow cooking.
5. Press FUNCTION button until SLOW
COOK indicator light flashes red.
9. To open lid turn handle in an anticlockwise direction until aligning
“ALIGN” arrows to OPEN position.
NOTE
This should be effortless!
IMPORTANT
• Never use SLOW COOK setting
without food and liquids in the
removable cooking bowl.
6. To set TIMER; press TIMER button and choose either 6 hours or 8 hours,
6H or 8H this will illuminate on LED
display. When desired cooking time
is displayed, press START/CANCEL
button. The function indicator light
will stop flashing and will illuminate
a solid red.
7. Preheating will begin, control panel will
continue to display selected cooking
time, and count down in hour increments
until last hour and this hour will
countdown in minutes on LED display.
• Always have lid closed
throughout the operation of
the SLOW COOK setting.
• Always use dry pot holders or
oven mitts to remove cooking
bowl when hot.
31
HOW TO POT ROAST
• Do not place removable cooking
bowl or stainless steel lid when hot
on any surface that may be affected
by heat.
Pot Roast
• Dishes can be prepared well in
advance of mealtime.
1-1.2kg boneless chuck roast
2 cloves garlic, peeled and chopped
1 Tablespoon vegetable oil
1 brown onion, peeled and chopped
125ml (½ cup) beef stock
1x140g can Italian tomato paste
1x400g can diced tomatoes in tomato juice
1 Tablespoon brown sugar, firmly packed
½ teaspoon dry mustard
¼ teaspoon paprika
2 Tablespoons lemon juice
2 Tablespoons cider vinegar
1 teaspoon Worcestershire sauce
2 Tablespoons chopped fresh parsley
• It is almost impossible to overcook
using the SLOW COOKER setting.
WARNING
Always open stainless steel lid
carefully and away from yourself to
avoid scalding from escaping steam.
Serves 4 to 6
Ingredients
HOW TO POT ROAST
Method
The addition of liquid is required for pot
roasting. Place meat in cooking bowl,
then add sufficient liquid a minimum 1 litre
(4 cups) to cover up to a third of meat.
Rub meat all over with crushed garlic.
When using SLOW COOK or PRESSURE
COOK settings meat will not brown during
the pot roasting process, so for browner
results seal on the SAUTE/SEAR setting
first before pot roasting
Suitable meat cuts for pot roasting
Beef Topside, Blade, Silverside Roasts,
Beef Rolled Brisket.
Lamb Forequarter, Shank, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates. Enter 15 minutes TIME,
time is displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
2. Add meat and brown well on all sides.
Remove meat and set aside.
3. Heat oil for 20 seconds and add onions,
sauté for 2-3 minutes until onions have
softened.
4. Add beef stock, tomato paste, diced
tomatoes and juice, brown sugar, dry
mustard, paprika, lemon juice, cider
vinegar and Worcestershire sauce.
5. Stir well until all ingredients are well
mixed and bring mixture to the boil.
6. Return meat to Breville Fast Slow Cooker
and turn to coat all over with sauce.
Secure the lid on.
32
How to roast
Pressure Cook Setting
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 45 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to HIGH position.
10. Press START/CANCEL button. Once
full pressure is reached, change Pressure
Control Dial to MEDIUM.
11. Once timer is “0” and 5 beeps sound,
release PRESSURE.
12. Open lid. Check beef, it should be soft
when pierced with a knife. Remove meat
and slice and return to Breville Fast Slow
Cooker for 10 minutes before serving.
Garnish with chopped parsley and serve.
NOTE
If you would like to slow cook this
recipe follow the SLOW COOK
instructions on page 29-31 and set for
6 or 8 hours.
Using SLOW COOK Setting
The addition of liquid may be required if
you are using SLOW COOK setting for
roasting. Elevate the meat to be cooked on
provided stainless steel trivet .
This will assist in keeping the surface of
the meat dry and free from any fat released
throughout the cooking process.
Using the PRESSURE COOK setting
The PRESSURE COOK setting is not
recommended for dry roasting as liquid
is always required. Elevate the meat to
be cooked on the provided stainless steel
trivet. Add a minimum of 1 litre (4 cups) hot
liquid (water or stock).
HOW TO ROAST
Roasting meats using either PRESSURE
COOK or SLOW COOK settings, creates
tender, flavoursome results. Both cooking
processes break down and soften the
connective and muscle tissue within the
meat, making it easier to slice.
1L
MINIMUM
Meat will not be browned during
PRESSURE COOK or SLOW COOK
settings, so for seared results use the
SAUTÉ/SEAR setting first.
The stainless steel trivet rack will keep the
meat, raised above the boiling liquid.
33
how to roast
NOTE
Do not use oil or milk as a liquid.
TIP
The SLOW COOK or PRESSURE
COOK functions will stop operating
or timer function stops counting
down if insufficient liquid. Add
more liquid, make sure at all times a
minimum 1 litre (4 cups) liquid is in
cooking bowl during cooking.
Suitable meat cuts for roasting
Beef Blade, Rump, Rib Roast, Fresh
Silverside, Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Veal Leg, Loin, Rack, Shoulder/Forequarter.
Pork Loin, Neck, Leg, Racks (remove
skin & fat).
Basic Roast
Ingredients
1-1.2 kg beef, veal, lamb or pork roast or whole
1.2kg chicken
4 cups (1 litre) hot beef or chicken stock
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED.
34
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add meat and brown well on
all sides. Remove meat and set aside.
Add beef stock or chicken stock and
mix with spatula. Carefully place trivet
into the bowl. Place meat onto trivet.
Secure lid on.
Pressure Cook Setting
4. Press FUNCTION button and select
PRESSURE COOK, ensure indicator
light illuminates.
5. Enter 13 minutes for rare or 15-18
minutes for medium to well done TIME,
time is displayed on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
7. Press START/CANCEL button. When
pressure is reached, turn Pressure
Control Dial to LOW position.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open the lid. Rest meat on a plate,
covered with alfoil for 10 minutes before
carving. Season to taste and serve.
NOTE
If you would like to slow cook
this recipe follow the slow cook
instructions on page 29-31 and set for
6 or 8 hours.
How to steam
HOW TO STEAM
1. Place stainless steel trivet inside
removable cooking bowl and add 1 litre
(4 cups) of hot liquid (water or stock).
Place stainless steel steaming basket
containing food onto trivet using handle .
3. Select one of the following settings
using the Pressure Regulator Control
dial located on the handle:
−− Low (Low Pressure)
−− Medium (Moderate Pressure)
−− High (High Pressure)
4. Ensure Pressure Release Valve is turned
to PRESSURE position.
NOTE
You may add more food on top of and
around basket, but do not exceed the
2
⁄3 MAX line on the cooking bowl.
2. Close and lock lid by using handle.
Close lid in an clockwise direction by
aligning “ALIGN” arrows. Lid arrow
should align with stainless steel base
arrow until it locks into place and is in
the CLOSE position.
NOTE
This should be effortless!
1
2
NOTE
Refer to a Beginner’s Guide to
Pressure Cooking and recipes for
specific settings. (page 19-28)
5. Press FUNCTION button until
PRESSURE COOK indicator light
flashes red.
6. To set TIMER; press TIMER button
to increase the cooking time this will
be illuminated on LED display from
02 minutes to maximum 99 minutes.
To fast advance time, press and hold
down TIMER button. When desired
cooking time is displayed, press
START/CANCEL button. The function
indicator light will stop flashing and
will illuminate a solid red. Preheating
will begin, control panel will continue
to display selected cooking time.
As selected pressure setting is
achieved, there will be a slight hissing
of steam from pressure release valve.
35
how to steam
After approximately 10 minutes, or
more depending on the amount of
liquid added to cooking bowl, selected
cooking time will begin to count down
in minutes and this is shown on
LED display.
7. When LED displays “0” cooking has
finished. Breville Fast Slow Cooker will
sound 5 beeps.
8. To release pressure from Pressure
release valve; press pressure release
button. Steam can be released in the
following two ways:
NOTE
Slow Release – If the Steam release
button is not depressed when cooking
is finished, the steam will automatically
vent out of the Pressure Regulator
slowly. This method is recommended
for recipes containing larger quantities
of liquid such as soups and casseroles
to prevent liquid being forced out with
the steam. The Slow release method is
also used to finish off recipes such as
risottos and puddings.
NOTE
NOTE
Quick Release – This method uses
the Stream Release Button. Depress
in short bursts until all steam is out
of the Pressure Regulator.
Release steam by using method
recommended in recipe.
9. Wait minimum 1 minute after releasing
pressure/steam to unlock and remove
lid. To open lid use handle in a anticlockwise direction until aligning
“ALIGN” arrows to the OPEN position.
NOTE
This should be effortless!
10.Check food to see if it has been cooked
sufficiently. If not, replace lid and lock
into position following the previous
step 4.
IMPORTANT
Steam Release Button will be hot if
pressed for prolonged period.
36
IMPORTANT
• STEAMING function in Breville
Fast Slow Cooker operates under
pressure so Keep hands and face
clear of Pressure Release Valve
when appliance is in Steaming
operation Hot steam and water
may be emitted during use.
How to steam
CAUTION
• When steaming the lid can not be
opened. Do not try to force the
lid open.
• Use Caution when opening lid.
Steam escapes as soon as the lid
is opened. Never place hands and
face over Breville Fast Slow Cooker
when removing the lid. Always use
oven mitts when handling the hot
removable cooking bowl.
BASIC STEAMING CHART
Food
TIME
Beetroot
Brussels sprouts
Parsnips
Pumpkin 2cm pieces
20-25 minutes
8-10 minutes
5-6 minutes
10-12 minutes
Basic Steamed Vegetables
Select vegetable from basic steaming chart.
1 litre hot water or stock.
Place trivet into removable cooking bowl
of Breville Fast Slow Cooker and pour in
1 litre hot water or stock. Place steaming
basket of vegetables onto trivet.
Secure lid on.
STEAM in Breville Fast Slow Cooker
1. Press FUNCTION button then select
STEAM, indicator light will illuminate.
2. Enter recommended TIME for selected
vegetable, time will be displayed on LED.
3. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
4. Press START/CANCEL button.
Once timer is “0” and 5 beeps
sound, release PRESSURE.
5. Open lid.
To avoid overcooking foods when using
the STEAM function, it is generally a good
idea to release steam and remove lid to
stop cooking immediately. Remove the
steaming basket by the handles
Using the Keep Warm Function
NOTE
Automatically – after slow cooking
has finished, keep warm will function
for 30 minutes.
Manual – select keep warm function
and time can be programmed from 02
to 99 minutes.
37
CARE AND CLEANING
your Breville Fast Slow Cooker™
CARE AND CLEANING
1. Before cleaning Breville Fast Slow
Cooker, switch off at power outlet,
unplug from power outlet and remove
the connector end of power cord from
appliance inlet.
2. Wash removable cooking bowl with
warm soapy water and a clean soft cloth
or sponge. Rinse with clean water and
dry thoroughly.
3. Stainless steel base can be wiped
over with a soft, damp cloth and then
dried thoroughly.
4. Remove condensation collector by
gently pulling downwards and clean it
thoroughly under water. Place it back in
its original position.
5. Remove and disassemble lid.
a) First, gently pull the silicone rubber
gasket out from under the gasket
holder. Check periodically that it is
clean, flexible and not cracked or torn.
If damaged do not use the appliance.
NOTE
Removable cooking bowl can be
washed in dishwasher. However,
to maintain non-stick coating, it is
recommended to wash cooking bowl
in hot, soapy water using a mild
household detergent. Rinse and dry
thoroughly. Do not use abrasive
cleaners, steel wool, or scouring pads
as these can damage the surfaces and
non-stick coating.
39
CARE AND CLEANING
WARNING
Remove the gasket holder by pulling
straight up and out of the lid.
• Do not use abrasive cleaners, steel
wool or scouring pads.
• Do not immerse metal base or power
cord in water or any other liquid as
they may cause electrocution.
• Ensure removable cooking bowl is
correctly positioned in the base
before you commence cooking.
NOTE
After cooking rice or large meals,
some cooking liquid may pool under
lid at the top of appliance around the
cooking bowl. This is normal. Use a
paper towel or kitchen cloth to clean
after every use. Use a small brush or
cotton swab if necessary.
Call The Breville Customer Service
Centre. Phone: 1300 139 798 to order a
replacement.
NOTE
Replace silicone rubber gasket every
1-2 years (see your nearest Breville
Service Centre).
b) To remove gasket holder, turn the
holder so that the plastic tabs are not
touching the lugs on the lid.
NOTE
There are 6 triangular metal cut out
grips around the inside of the lid that
keep the holder in place.
Wash gasket and holder in warm, soapy
water. Rinse with clean water, dry thoroughly
and place back in their original position.
NOTE
The silicone rubber gasket and
holder can be washed in the top rack
of a dishwasher to eliminate odour
from spices.
NOTE
Soak silicone rubber gasket in a
mixture of bicarbonate soda and
water to help eliminate odours before
cleaning.
NOTE
During cleaning of the lid ensure
Pressure Indicator Rod moves freely
(up and down). Wash and clean any oil
or food residue from this area.
40
CARE AND CLEANING
IMPORTANT
The silicone rubber gasket must
always be properly positioned with
the wide bottom into the underside of
the lid. If the gasket is not assembled
properly, The Breville Fast Slow Cooker
Plus will not operate. An alarm will
sound and the error “EO” will be
displayed on the LCD screen.
To clean the Pressure Safety Valve,
push valve from inside the lid in
and out with a long thin object (e.g.
chopstick, screwdriver). Wash and
clean any oil or food residue. Ensure
the valve moves in and out smoothly
after cleaning.
c) Wash the inside of the lid with a wet,
soapy sponge or cloth. Use a brush
to remove oil residue if necessary.
Wipe dry with a clean, damp cloth.
d) Regularly inspect that Pressure
Release Valve Cover is clean and
free of liquid/food. Remove pressure
release valve cover from the lid (by
twisting and lifting up and off the
Lid) and wipe over with a soapy cloth
and dry clean. Rinse well and replace
by clipping back in place.
IMPORTANT
All lid parts must be reassembled
correctly to ensure safety as well as
optimal performance of your Fast
Slow Cooker.
NOTE
e) Pressure Safety Valve will need to
be regularly checked and cleaned
in order to avoid any clogging
which could result in blocking the
safety valve.
A mixture of 1 Tablespoon vanilla,
½ cup lemon juice, 1 Tablespoon
lemon rind plus 500ml hot water,
cook at HIGH pressure for 5 minutes.
Leave to slow release pressure, then
disassemble and wash as directed, can
help eliminate food odours.
41
TROUBLESHOOTING
Troubleshooting
Problem
Easy Solution
EO is displayed on
LED Screen
a. Check that lid is closed properly
b. Check the pressure release valve is in the
correct position
c. Make sure the silicone rubber gasket is attached
properly to the gasket holder and is securely in place
on the lid
E1 is displayed on
LED Screen
• Unplug unit and allow to sit for 20 minutes. If no
change, Please call Breville Customer Service.
E2 is displayed on
LED Screen
• Ensure Cooking bowl is properly positioned inside
base. The cooking bowl must be in direct contact
with the heating plate. Make sure there are no
unwanted materials on the heating plate.
E3 is displayed on
LED Screen
• Ensure lid is off the appliance or placed on top to
rest in an offset position when you are using the
SAUTÉ/SEAR setting.
The appliance automatically
switches to Keep Warm
without going through a
complete cooking cycle.
• Add more water to cooking bowl and restart the
cooking cycle.
Air is escaping from the rim
of the lid
a. Install sealing gasket correctly
b. Clean sealing gasket
c. Replace sealing gasket
d. Lock lid again
Steam is released from the
float valve
a. Clean sealing gasket
b. Replace sealing gasket
c. Change silicone rubber gasket every 1-2 years.
The float can not rise in
PRESSURE COOK setting
a. Place Pressure release valve in the correct position
b. Place more food and water in the cooking bowl
c. Call Breville Customer Service
43
RECIPES
for your Breville Fast Slow Cooker™
Soups
Chicken Soup
Serves 6 to 8
Ingredients
1½kg chicken pieces (legs, wings, thighs,)
6 chicken feet, nails removed with scissors
200g chicken giblets
1 medium onion, quartered
2 carrots, peeled and cut into 3cm slices
1 celery stick, including green leaves, halved
1 parsnip, peeled and chopped
4 sprigs parsley
3 sprigs fresh dill
¾ teaspoon salt
10 peppercorns
1-1.25 litres (4-5 cups) boiling water
Method
Sauté Setting
1. Wash chicken and giblets thoroughly
and cut off excess fat.
2. Sauté in Breville Fast Slow Cooker
3. Press FUNCTION button then
select SAUTE, ensure indicator light
illuminates. Enter 15 minutes TIME,
time is displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
4. Into removable cooking bowl place all
ingredients and cover with boiling water.
Bring soup to a boil and carefully skim
scum off the top with a large spoon.
Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
6. Enter 30 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned
to PRESSURE position and
Pressure Control Dial turned to
MEDIUM position.
8. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10.Open lid. Let soup cool and
strain through a sieve. Refrigerate
soup overnight.
11. Next day, remove and discard fat from
top of soup. Heat soup and adjust
seasoning. Serve with egg noodles.
45
Soups
Pea and Ham Soup
Serves 6 to 8
Ingredients
500g split peas (green or yellow)
1 Tablespoon vegetable oil
30g butter
2 large onions, finely chopped
3 large carrots, diced
3 sticks celery, diced
1½ litres (6 cups) boiling water
1kg ham bones
4 bay leaves
8 to 10 fresh sage leaves
Sea salt and freshly ground pepper
Method
Split Pea Preparation
Place split peas into a large bowl, cover
with cold water and soak overnight. Rinse
and drain well.
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Add oil and butter to bowl, heat for
10-20 seconds until butter melts. Add
onions, carrots and celery, sauté until
onions have softened, about 5 minutes,
stirring occasionally. Add boiling water,
ham bones, bay leaves and sage leaves.
Stir well. Secure lid on.
46
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
5. Enter 40 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned
to PRESSURE position and
Pressure Control Dial turned to
MEDIUM position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Check and cook until split peas
are very soft. Remove ham bones and
chop ham finely. Return chopped ham to
soup. Season soup with salt and pepper
and serve with fresh crusty bread.
Soups
Vegetable Soup
Serves 4 to 6
Ingredients
1 Tablespoon vegetable oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 large carrots, diced
1 small sweet potato, diced
250g pumpkin, diced
3 cups (750ml) boiling water
Sea salt and freshly ground pepper
2 Tablespoons grated Parmesan cheese
Method
Pressure Cook Setting
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 10 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM
position. Press START/CANCEL button.
10.Once timer is “0” and 5 beeps sound,
release PRESSURE.
11. Open lid. Blend soup in a food
processor or blender until smooth.
Serve topped with grated cheese.
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking.
4. Add oil to bowl, heat for 20 seconds.
Then add onions and sauté for 2 minutes.
5. Add garlic, carrots, sweet potato and
pumpkin, sauté, about 5 minutes,
stirring occasionally.
6. Add boiling water, salt and pepper. Stir
well. Secure lid on.
47
Vegetarian
Chick Pea Curry with
Sweet Potato
Serves 6 to 8
Ingredients
1½ cups (335g) dried chick peas
1 Tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 teaspoon fresh chopped ginger
1 cinnamon stick
½ - ¾ teaspoon ground chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1x400g can diced tomatoes
350g sweet potato cut into 2cm pieces
1½ cups (375ml) vegetable or chicken stock
1 Tablespoon brown sugar, well packed
Salt and pepper to taste
½ cup (125ml) coconut milk, optional
¼ cup chopped fresh coriander
Method
Chick pea Preparation
Place chick peas into a large bowl, cover
with 3 cups boiling water and soak 3 hours
or overnight. Rinse and drain well.
Pressure Cook Setting
1. Add chick peas and 3 cups hot water to
removable cooking bowl ensuring not to
fill more than 1⁄3 full. Secure lid on
2. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
3. Enter 35 minutes TIME, time is
displayed on LED. Ensure Pressure
Release Valve is turned to PRESSURE
position and Pressure Control Dial
turned to MEDIUM position. Press
START/CANCEL button. Once timer
is “0” and 5 beeps sound, release
PRESSURE. Open lid. Drain and rinse
chick peas. Set aside.
48
4. Wash and thoroughly dry removable
cooking bowl before placing back
into base.
Sauté Setting
5. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
6. Enter 10 minutes TIME, time is
displayed on LED.
7. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add oil to bowl, heat for 20
seconds. Add onion, garlic and ginger,
sauté for 5 minutes, stirring occasionally.
Add all spices and sauté 3 minutes
or until spices are fragrant, stirring
occasionally. Add chick peas, diced
tomatoes, sweet potato, stock, brown
sugar, salt and pepper. Bring to the boil.
Secure lid on.
Pressure Cook Setting
8. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
9. Enter 30 minutes TIME, time is
displayed on LED.
10. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
11. Press START/CANCEL button.
12. Once timer is “0” and 5 beeps sound,
release PRESSURE.
13. Open lid. Mix through coconut milk and
serve topped with chopped coriander.
Vegetarian
Vegetable Herb Rice
Serves: 4 to 6
Ingredients
2 Tablespoons vegetable oil
1 onion, diced
2 cloves garlic, finely chopped
½ cup chopped Italian (flat-leafed) parsley plus
extra 2 Tablespoons chopped Italian (flat-leafed)
parsley
¼ cup chopped fresh chives
½ cup chopped scallions (shallots)
1½ cups English spinach, washed and finely chopped
3 rice duo cups long grain rice
½ cup frozen peas, defrosted
3 rice duo cups chicken or vegetable stock
Salt and pepper to taste
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
5. Enter 8 minutes TIME, time is displayed
on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE. Leave with lid on for
5 minutes before serving.
9. Open lid. Season to taste with salt and
pepper, garnish with extra chopped
parsley and serve.
Method
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 12 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking bowl
is heating before cooking. Add oil to
bowl heat for 20 seconds; sauté onions
until golden brown, about 3 minutes.
Stir in garlic and cook for 30 seconds.
Add herbs, scallions and spinach and
cook for 1 minute. Stir in rice and cook,
stirring constantly for 3 minutes. Add
peas and stock and bring to a boil,
stirring occasionally. Secure lid on.
49
Chicken
Chicken with shallots
and garlic
Serves 4 to 6
Ingredients
1kg chicken pieces (thigh cutlets and
drumsticks), excess fat and skin removed
¼ teaspoon salt
¼ teaspoon ground white pepper
2 Tablespoons vegetable oil
2 teaspoons butter
1 head garlic, peeled and separated
6 to 8 eshallots or small onions, peeled
1 cup (250ml) dry white wine
1 fresh sprig thyme plus 1 tablespoon fresh thyme leaves
¾ cup (185ml) cooled chicken stock
1 Tablespoon cornflour
Method
Season chicken pieces with salt
and pepper.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates.
2. Enter 18 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add oil and butter to bowl, heat
for 30 seconds. Add chicken pieces in
batches and cook until golden brown all
over. Remove and set aside. Add garlic
and shallots, sauté for 3 minutes or
until garlic and onions are light golden
brown. Add wine and sprig of thyme and
bring to the boil. Simmer for 2 minutes.
Mix cooled chicken stock and cornflour
together, pour this mixture in and stir
well. Add chicken pieces and mix well.
Secure lid on.
50
Slow Cooking Setting
4. Press FUNCTION button then select
COOK, indicator light will illuminate.
5. Enter 6HR TIME, time is displayed
on LED.
6. Press START/CANCEL button. Once
timer is “0” and 5 beeps sound. Open lid.
7. Cook chicken pieces until they are
very tender and falling off the bone.
Stir through fresh thyme leaves and
adjust seasoning.
Chicken
Chicken and Pesto Risotto
Serves 4 to 6
Ingredients
30g butter
300g chicken breast fillets, thinly sliced
1 Tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, finely minced
350g Arborio or Carnaroli rice
5 cups (1.25litres) chicken stock
1
⁄3 cup pesto
¼ cup (30g) grated Parmesan cheese
50g wild or baby rocket leaves
Extra 1⁄3 cup (40g) grated Parmesan cheese
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 18 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while bowl is heating before cooking.
3. Add half butter to bowl, heat for 30
seconds, add chicken in two batches
and cook until golden brown all over.
Remove and set aside. Heat remaining
butter and oil until butter has melted.
4. Add onions and garlic and sauté for
4 minutes until onion has softened,
stirring occasionally. Add rice, mix
well and cook 3 minutes, stirring
occasionally. Stir in chicken stock and
mix well. Secure lid on.
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 10 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
8. Press START/CANCEL button. When
pressure is reached move Pressure
Control Dial to MEDIUM.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid. Stir rice and replace lid.
11. Press FUNCTION button then select
PRESSURE COOK, ensure indicator
light illuminates.
12. Enter 10 minutes TIME, time is
displayed on LED.
13. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM
position.
14. Press START/CANCEL button.
15. Once timer is “0” and 5 beeps sound,
release PRESSURE.
16. Open lid. Rice should be “al dente”.
Mix through chicken, pesto, ¼ cup
Parmesan cheese and rocket leaves. Serve
immediately with extra Parmesan cheese.
51
Chicken
Paprika Chicken
Serves 4 to 6
Ingredients
2 Tablespoons vegetable oil
2 medium onions, diced
2 vine-ripened tomatoes, skinned and diced
½ red or green capsicum, diced
1½ Tablespoons sweet Hungarian paprika
4-6 chicken thigh cutlets with bone (about 1kg),
all skin and gristle removed
½ cup (125ml) chicken stock
½ cup (125ml) light sour cream
Salt and pepper to taste
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Heat oil, sauté onions, tomatoes
and capsicum for about 8 minutes until
tender. Add paprika and cook for 1
minute, stirring constantly. Add chicken
pieces and turn over to coat with onion
mixture, continue cooking for 4 minutes.
Add chicken stock and stir well. Secure
lid on.
52
Pressure Cook Setting
4. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
5. Enter 25 minutes TIME, time is
displayed on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
7. Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Season to taste with salt
and pepper. Stir in sour cream just
before serving.
Beef
Corned Beef
Serves 4 to 6
Ingredients
1-1.2kg piece of corned beef
1 large onion studded with 6 cloves
1 Tablespoon cider vinegar
12 peppercorns
1 stick celery, cut into 4 pieces
1 bay leaf
1 bouquet garni
2 Tablespoons brown sugar, firmly packed
1 carrot cut into chunks
Hot water
Method
1. Place all ingredients into removable
cooking bowl with just enough hot water
to come halfway up the inside of the
bowl. Secure lid on.
Pressure Cook Setting
2. Press FUNCTION button then select
PRESSURE COOK, indicator light will
illuminate.
3. Enter 40 minutes TIME, time is
displayed on LED.
4. Pressure Release Valve is to be turned
to PRESSURE position and Pressure
Control Dial turned to HIGH position.
5. Press START/CANCEL button. Once
full pressure is reached, change Pressure
Control Dial to LOW.
6. Once timer is “0” and 5 beeps sound,
release PRESSURE.
7. Open lid. Check corned beef; it should be
soft when pierced with a knife. Let corned
beef rest for 15 minutes before serving.
53
beef
Thai beef Red Curry
Serves 6 to 8
Ingredients
1 Tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, finely minced
1 Tablespoon chopped fresh ginger
1
⁄3 cup red curry paste
1 teaspoon shrimp paste (belancan)
1 ½ kg chuck steak cut into 4cm cubes
2 Tablespoons fish sauce
270ml tin coconut milk
2 Tablespoons palm sugar or brown sugar, firmly packed
2-3 large carrots, peeled and thickly sliced or cut
into batons
4-6 kaffir lime leaves
2 stalks lemongrass, cut into 10cm lengths
¼ cup sliced bamboo shoots, well drained
2 vine ripened tomatoes, diced
½ cup chopped fresh coriander
Method
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator light
illuminates.
2. Enter 14 minutes TIME, time is
displayed on LED. Press START/
CANCEL button and wait 3 minutes
while removable cooking bowl is heating
before cooking.
3. Add oil to bowl and heat for 1 minute.
Add onion, garlic and ginger and
sauté for 3 minutes or until onion has
softened slightly.
4. Add curry paste and shrimp paste and
cook for 3 minutes or until curry paste
is very fragrant, stirring occasionally.
5. Stir in chuck steak and cook 3 minutes
or until steak has began to change
colour and is well coated in curry paste,
stirring frequently.
54
6. Add fish sauce, coconut milk, brown
sugar, carrots, kaffir lime leaves, lemon
grass and bamboo shoots and mix well.
Secure lid on.
Slow Cooking Setting
7. Press FUNCTION button then
select SLOW COOK, ensure indicator
light illuminates.
8. Enter 8HR TIME, time is displayed
on LED. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE. Open the lid. Beef
should be very tender. Remove kaffir
lime leaves and lemon grass and
discard. Serve red curry topped with
chopped tomato and coriander.
beef
Soy and Garlic Beef Roast
Serves 4 to 5
Ingredients
1.2kg rolled beef boneless scotch fillet
1 Tablespoon olive oil
1 Tablespoon light soy sauce
1 Tablespoon chopped garlic
1 birds’ eye chilli, deseeded and finely minced
1 cup (250ml) boiling beef stock
1 cup (250ml) cup dry red wine
Salt and pepper to taste
Method
1. In a large bowl, mix olive oil and soy
sauce together.
2. In a small bowl, mix garlic and
chilli together.
3. Massage soy mixture into beef. Coat
meat with garlic mixture. Cover the large
bowl with plastic wrap and refrigerate
for 4 hours or overnight.
Sauté Setting
4. The next day, press FUNCTION
button then select SAUTÉ, indicator
light will illuminate.
5. Enter 10 minutes TIME, time is
displayed on LED.
6. Press START/CANCEL button and wait
3 minutes while removable cooking
bowl is heating before cooking. Sear and
brown meat all over. Remove meat and
add beef stock and red wine and mix
with spatula. Carefully place trivet into
removable cooking bowl. Place meat
onto trivet. Secure lid on.
Pressure Cook Setting
7. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 13 minutes for rare to medium
or 15 minutes for medium to well done
TIME, time is displayed on LED.
9. Ensure Pressure Release Valve is turned
to PRESSURE position and Pressure
Control Dial turned to HIGH position.
10. Press START/CANCEL button. When
pressure is reached, turn Pressure
Control Dial to LOW position.
11. Once timer is “0” and 5 beeps sound,
release PRESSURE.
12. Open lid. Rest meat on a plate, covered
with alfoil for 10 minutes before carving.
Season to taste and serve.
NOTE
Remaining stock can be reduced
using Sauté Setting for 3-5 mins to
make a glaze or gravy for roast.
55
beef
Spaghetti with Quick
Bolognaise Sauce
Serves 6 to 8
Ingredients
2 Tablepoons olive oil
1 medium onion, diced
4 cloves garlic, crushed
500g lean minced beef
2 x 400g cans chopped tomatoes in tomato juice
1 x 40g can Italian tomato paste
1½ teaspoons dried basil
1½ teaspoons dried oregano
2 teaspoons sugar (optional)
1 cup (250ml) water
Salt and pepper to taste
Cooked spaghetti
Parmesan cheese for topping
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating
before cooking.
4. Add olive oil to removable cooking
bowl heat for 20 seconds; add onion
and garlic, sauté for 2-3 minutes. Add
meat, breaking up and browning for 5-8
minutes. Add tomatoes, tomato paste,
basil, oregano, sugar, water, salt and
pepper. Stir well to combine ingredients.
Secure lid on.
56
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 35 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
8. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10.Open lid. Season to taste with salt
and pepper.
11. Meanwhile in another saucepan of
salted boiling water, cook pasta for
about 6-8 minutes or until tender.
Drain well. Mix sauce through noodles
and serve immediately topped with
Parmesan cheese.
lamb
Lamb shanks, eggplant, fig,
white wine
Serves 4 to 6
Ingredients
4 to 6 small frenched lamb shanks
Flaked salt
Freshly cracked black pepper
2 Tablespoons olive oil
2 brown onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 apples, peeled, cored and chopped
4-6 glazed figs, whole
1 medium eggplant, cut into 2cm cubes
200g pumpkin, peeled and cut into 2cm cubes
2 cup (500ml) white wine
Pressure Cook Setting
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 70 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
Press START/CANCEL button.
10. Once timer is “0” and 5 beeps sound,
release PRESSURE. Open lid. Check
lamb and vegetable doneness, soft when
pierced with a knife. Lamb is falling off
the bone. Season to taste and serve with
mashed potato.
Method
Season lamb shanks with salt and pepper.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking.
4. Add oil, heat for 20 seconds. Add
half quantity of lamb and brown
well. Remove lamb and repeat with
remaining lamb.
5. Add onions and garlic and sauté for
2 minutes.
6. Add apple, figs, eggplant, pumpkin,
stirring and sauté for 2 minutes, and
then add wine. Return all lamb to the
cooker, season with salt and pepper.
Secure lid on.
57
lamb
Sweet and Sour Lamb Chops
Serves 4
Ingredients
2 Tablespoons vegetable oil
2 medium onions, diced
4 lamb forequarter chops, all gristle and excess
fat removed
4 cloves garlic, finely chopped
2 medium potatoes cut into 2.5cm pieces
1¼ cups (310ml) beef stock
3 Tablespoons Italian tomato paste
1 Tablespoon brown sugar
2 Tablespoons red wine vinegar
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTÉ, indicator light will illuminate.
2. Enter 20 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking
bowl is heating. Heat 1 tablespoon oil
and brown lamb chops on both sides.
Remove chops and set aside.
4. Heat remaining oil and sauté onions
for about 10 minutes, until tender. Add
garlic and cook for 1 minute, stirring
constantly. Add lamb chops and
potatoes and turn over to coat with
onion mixture, continue cooking for 2
minutes. Add beef stock tomato paste,
brown sugar, vinegar and stir well.
Secure lid on.
58
Pressure Cook Setting
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 35 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
8. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10.Open lid. Season to taste just
before serving.
lamb
Lamb Shanks Braised in
Char Sui Sauce
Serves 4
Ingredients
4 lamb shanks (10-12cm long)
1 Tablespoon plain flour
1 Tablespoon vegetable oil
1 medium onion, finely chopped
4 cloves garlic, finely minced
1 Tablespoon chopped fresh ginger
1-2 small red chillies, seeds removed and chopped
1½ cups (375ml) chicken stock
½ cup Char Sui sauce
2 Tablespoons Hoi Sin sauce
1 Tablespoon light soy sauce
Slow Cooking Setting
7. Press FUNCTION button then select
COOK, ensure indicator light illuminates.
8. Enter 8HR TIME, time is displayed
on LED. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound.
10.Open lid. Cooked lamb shanks
should be very tender and falling
off the bone.
Method
Coat each lamb shank in flour shaking
off excess.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking
bowl is heating.
4. Add oil to bowl, heat 1 minute, add lamb
shanks in batches and cook until golden
brown all over. Remove and set aside.
5. Add onions, garlic, ginger and chillies
and sauté for 3 minutes or until onions
and garlic is light golden brown.
6. Add chicken stock, Char Sui sauce, Hoi
Sin sauce and soy sauce, mixing well.
Add lamb shanks and turn to coat all
over with sauce. Secure lid on.
59
fish
Thai Fish Parcels
Serves 3 to 4
Ingredients
1 cup (250ml) “lite” coconut milk
2 Tablespoons red curry paste
2 Tablespoons fish sauce
1 teaspoon caster sugar
4 kaffir lime leaves, torn
3-4 x 200g fish cutlets, such as snapper, blue eye
2 Tablespoons chopped coriander
cod or salmon
1 lemon, sliced
Method
1. In a large bowl, mix coconut milk, curry
paste, fish sauce, sugar and kaffir lime
leaves together.
2. Marinate fish in mixture for about 15-30
minutes. Prepare 3 to 4 large sheets of
alfoil folded in 2. Place fish cutlet onto
middle of alfoil with 2 Tablespoons of
marinade ensuring a with few torn kaffir
lime leaves on top. Fold alfoil to make a
sealed package. Repeat with remaining
fish and alfoil. Place 2 cups (500ml) of
boiling water into removable cooking
bowl and position trivet. Place fish
parcels onto trivet. Secure lid on.
Pressure Cook Setting
3. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
4. Enter 4 minutes TIME, time is
displayed on LED.
5. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
6. Press START/CANCEL button. Once
timer is “0” and 5 beeps sound, release
PRESSURE. Immediately open lid and
remove fish from trivet. Serve with
lemon and chopped coriander.
60
desserts
Basic Egg Custard
Christmas pudding
Serves 4
Serves 4 to 6
Ingredients
Ingredients
4 eggs, beaten
1
⁄3 cup caster sugar
200ml milk
1½ teaspoons vanilla essence
100g dried fruit
2 Tablespoons brandy (optional)
¼ cup boiling water
¼ cup golden syrup
60g butter
½ cup caster sugar
1½ teaspoons vanilla essence
2 eggs, well beaten
1
⁄3 cup plain flour
2
⁄3 cup S.R. flour
½ teaspoon bicarbonate of soda
Method
1. In a large bowl, whisk eggs, sugar, milk
and vanilla together.
2. Pour mixture through a fine sieve into a
greased 6 cup soufflé or ovenproof dish.
3. Cover with 2 sheets of greaseproof
paper and 2 sheets of alfoil and secure
with string.
Pressure Cook Setting
4. Position trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place soufflé or ovenproof dish onto
trivet. Secure lid on.
5. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
6. Enter 25 minutes TIME, time is
displayed on LED.
7. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
Press START/CANCEL button.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open lid. Allow custard to firm for 20-30
minutes before serving. The custard can
be refrigerated overnight and serve with
stewed fruit.
NOTE
If using a metal dish this may cook
faster so suggest to shorten cooking
time by 10 minutes.
Method
1. Soak fruit in brandy for 3 to 4 hours
then add boiling water and soak for
10 minutes.
2. Meanwhile pour golden syrup into base
of a greased and lined 6 cup pudding
basin or soufflé dish.
3. In a bowl, cream butter, sugar and
vanilla together until light and fluffy.
Add eggs, a little at a time and beat
well. Sift plain flour, S.R. flour and
bicarbonate of soda together and fold
into creamed mixture with dried fruit
and liquid.
4. Spoon mixture into pudding bowl or
soufflé dish and cover with pudding
basin lid or cover with 2 sheets of
greaseproof paper and 2 sheets of alfoil
and secure with string.
Pressure Cook Setting
5. Place trivet into removable cooking
bowl and pour in 2 cups of boiling water.
Place pudding basin or soufflé dish onto
trivet. Secure lid on.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
7. Enter 55 minutes TIME, time is
displayed on LED.
61
desserts
8. Ensure Pressure Release Valve is turned
to PRESSURE position and Pressure
Control Dial turned to LOW position.
Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
release PRESSURE.
10. Open lid. Allow pudding to stand
30 mins.
11. Turn pudding upside down and serve
with custard.
Caramel Pudding with
Butterscotch Sauce
Serves 4 to 6
Ingredients
60g butter
½ cup milk
2 Tablespoons brown sugar
1 egg, well beaten
1½ teaspoons vanilla essence
1 cup (225g) S.R. flour
½ teaspoon baking powder
Butterscotch Sauce
1
⁄3 cup (60g) brown sugar, well packed
1 Tablespoon golden syrup
½ cup boiling water
Method
1. In a medium saucepan stir together
butter, milk and brown sugar over low
heat until butter has melted. Do not boil.
Remove from heat and allow to cool to
lukewarm.
2. Add egg and vanilla essence to milk.
Mixture and whisk until well combined.
3. Sift together flour and baking powder
in a large bowl, gradually whisk in milk
mixture until batter is smooth.
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4. Pour batter into a buttered 6 cup
pudding bowl or deep ovenproof dish.
Sprinkle over extra brown sugar. Drizzle
golden syrup evenly over the surface.
Gently pour boiling water over this
mixture. Grease a large sheet of foil and
secure over the top of dish to make a lid.
Pressure Cook Setting
5. Place trivet into removable cooking
bowl and pour in 3 cups of boiling water.
Place ovenproof dish onto trivet.
Secure lid.
6. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
7. Enter 25 minutes TIME, time is
displayed on LED.
8. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
9. Press START/CANCEL button.
10. Once timer is “0” and 5 beeps sound,
release PRESSURE.
11. Open lid carefully.
12. Allow pudding to stand for 15 minutes
before serving.
13. Pudding should be cooked in the centre.
Carefully invert pudding onto a large
plate and serve immediately. Serve with
ice cream or fresh cream.
NOTE
If using a metal pudding bowl the
cooking time may vary.
desserts
Double Chocolate Pudding
with Chocolate Sauce
Serves 4 to 6
Ingredients
60g cooking chocolate
2 teaspoons butter
1 egg, well beaten
½ cup (120g) caster sugar
1 teaspoon vanilla essence
½ teaspoon lemon juice
½ cup (125ml) milk
1 cup (225g) plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
3 Tablespoons cocoa powder
Sauce
100g dark cooking chocolate
125ml heavy cream
Method
1. In a small saucepan melt chocolate and
butter together over very low heat. Set
aside to cool.
2. In a bowl, beat together egg, sugar and
vanilla for 5 minutes with an electric
beater. Add melted chocolate mixture to
egg mixture. Stir lemon juice into milk.
3. Sift flour, baking powder, bicarbonate of
soda and cocoa together and fold into
chocolate mixture alternatively with
milk mixture.
4. Lightly butter a 6 cup pudding bowl or
deep ovenproof dish and line bottom
with baking paper.
5. Pour mixture into the basin. Grease two
sheets of foil and secure over the top of
dish to make a lid.
Pressure Cook Setting
6. Place trivet into removable cooking
bowl and pour in 3 cups of boiling water.
Place ovenproof dish onto trivet. Secure
lid on.
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 25 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to MEDIUM position.
10. Press START/CANCEL button.
11. Once timer is “0” and 5 beeps sound,
release PRESSURE.
12. Open lid carefully.
13. Allow pudding to stand for 15 minutes
before serving.
14. Pudding should be cooked in the centre.
Carefully invert pudding onto a plate
and serve immediately chocolate sauce.
To make the sauce: In a small saucepan,
over very low heat melt chocolate and
heavy cream together stirring occasionally.
NOTE
If using a metal pudding bowl the
cooking time may vary.
63
Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail:
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
0800 288 513
Email: Customer Service:
askus@breville.com.au
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2011.
Due to continued product improvement, the products illustrated/photographed
in this booklet may vary slightly from the actual product.
Model BPR200 Issue - D11