Breville BRC460 manuel d'utilisation

www .breville .com.au Breville i s a registered tra demark of Bre ville Pty . Ltd. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y. L td. 2012. Due to continued product impr ov ement, the products ill ustrated/ photographed in this brochure m ay v ary slightl y from the actua l product. BRC460 – A12 Austra lian C ustomer s Mail: PO Box 22 Botany[...]

BRC460 the Rice Bo x ™ Instruction Booklet[...]

C ONGRA TULA TIONS on the p urch ase of y our n ew Bre ville Rice Box ™[...]

3 CONTENT S 4 Bre ville recomm ends safet y first 6 Know y our Breville Ric e Box™ 8 Operating yo ur Breville Rice Bo x™ 11 Auto settin gs on y our Bre ville Rice Box™ 16 Rice cookin g tables 19 C ooking ti ps 21 Steamin g 26 C are and cle aning 28 Recipes[...]

4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design an d manufa cture cons umer products wit h the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions. READ[...]

5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 • En su re t he re mov able co ok ing b owl i s cor re c tly p osit ione d in t he r ice c ooke r ba se befor e you c omme nce c ook i ng. • The applia nce con nec tor mus t be remov ed b efore t he ric e cooke r is clea ned a nd t hat t he applia nce i n let must b e d rie d before t he r ice c ooker i s[...]

KNO W y our Br eville Rice Bo x ™[...]

7 KNO W YOUR BREVILLE RICE BO X™ A. Sealed lid With ste am vent. B. 10 cup cap acity C ooks up to 20 cups of c ooked rice at a time . C. LED displa y D . ST AR T button E. MENU button Press to select auto s ettings. F . TIMER setting T o preset fini shing cooking tim e up to 15 hours. G. CANCEL button C an be pressed at an y time. H. W ARM setti[...]

OPERA TING y our Br eville Rice Bo x ™[...]

9 OPERA TING YOUR BRE VILLE RICE BOX™ Before first us e, rem ov e all promotiona l label s and any p ackaging materi als an d was h the non-stick remo vable cooking bo wl, steaming tra y and glass lid in h ot soap y water , rinse and dry thoro ughly . HO W TO COOK RICE Step 1 U se t he m eas uring cup pr o vided to me as ur e re qui re d q uan t[...]

10 OPERA TING YOUR BRE VILLE RICE BOX™ Step 6 Lock the lid into position. Step 7 Plug into a 23 0V or 24 0V power out let a nd the n sw itch t he po wer on at pow er out let . The red l ight on the STAR T button w i ll be gi n to fla sh . Step 8 A n ar r ow w il l appea r on t he LCD scr een al igne d to t he COOK /SUSHI s et ti ng. If F A ST CO[...]

11 A UT O SE TTINGS on y our Br eville Rice Bo x ™[...]

12 A UT O SETTINGS COOK/ SUSHI SETTING • The most c ommon cookin g setting suitable f or cooking larger quantities of up to 10 Rice Box™ c ups of rice. • This setting i s suitable for the c ooking and prep aration of sushi ric e for sushi. see RECIPE section of IB for recipe ide as • An arrow will appe ar on the LED screen aligned to th e C[...]

13 A UT O SETTINGS PORRIDGE/SOUP SE TTING • Rice porridge or soup i s similar to C ongee, b ut requires lon ger cooking an d more w ater/ stock to rice ratio . Rice grain sha pes should be indistin guisha ble with 7 0% of the grain brok en up during stirring . • Originally f ood made for the poor or th e con valescing; rice porridge/ so up can [...]

14 A UT O SETTINGS W ARM SETTING • When cookin g is com plete on the COOK/ SUSHI, F AS T COOK, CONGEE and REHEA T settings, the ric e cooker will automatic ally switch to th e W ARM setting . The red light on th e ST AR T button will go out an d the and th e upper orange light on the W ARM button will illuminate . The LED screen will show “0”[...]

15 A UT O SETTINGS TIMER SETTING The TIMER setting c an be used to preset the finis hing cooking time, a llowing y ou to set the TIMER and fun ction and the rice c ooker will do the r est. It will automatic ally switch to th e W ARM setting once th e cooking tim e has el apsed, en suring mea ls are ready to s erve . • The Tim er setting can be u[...]

RICE C OOKING T ABLE S for y our Br e ville Rice Bo x ™[...]

17 RICE COOKING T ABLES The meas ur i ng cup prov ide d is u sed i n t he follow i ng tables . NOTE The Rice Box™ m eas uring cup is n ot a standar d metric me asuring c up. 1 Rice Box™ me asuring cup is equal to 140g of uncook ed rice and 175ml of water . 1 Austra lian standar d metric mea suring cup i s equal to 200g of uncooked ric e. If you[...]

18 RICE COOKING T ABLES White Rice UNCOOKED WHITE RICE (RICE BOX™ CUPS) COLD T AP W A TER (RICE BOX™ CUPS) COOKED RICE APPROX. (RICE BOX™ CUPS) COOKING TIME 'COOK/ SUSHI' APPROX. (MINUTES) COOKING TIME 'F AS T' APPROX. (MINUTES) 2 2 4–6 30–35 25–30 4 4 8–10 35–40 30–35 6 6 12–14 40–45 35–40 8 8 16–18 45[...]

C OOKING TIPS for y our Br e ville Rice Bo x ™[...]

20 P AGE HEADER..... COOKING TIPS RICE COOKING TIPS • Add a litt le extra water for fl uffier rice and a little less w ater for firmer rice. • W ash ed rice will hav e some extra water adherin g after rinsing . This e xtra water will extend th e cooking tim e slight ly . Reduce th e mea sured amount of w ater to compen sate, if requir ed. ?[...]

S TEA MING in y our Br eville Rice Bo x ™[...]

22 P AGE HEADER..... STEA MING Stea med fo ods r eta i n most of t hei r nutr itiona l v alue wh en cooke d in t he r ice cooke r. F oo ds m ay be s tea med by pl acing food i n t he stea m ing t ray ov er sto ck or water a nd clo sing t he lid . K eep t he l id clos ed wh ile s tea mi ng foo d un les s the re cipe or ch ar t spe cifi ca lly s tat[...]

23 STEA MING VEGE TABLE S PREP ARA TION & TIPS QU ANTITY COOKING TIME (MINUTES) Aspara gus trim, le av e as spears 2 bunches 22–24 Beans to p a nd ta il, le a ve wh ol e 250g 23–25 Broccoli cut into florets 250g 18–20 Brussel Spro uts cut a cross in the b ase 375g 27–29 Carr ots cut into strips 3 medium 24–26 Ca uliflower cut into ?[...]

24 STEA MING STEA MING FISH AND SEAF OOD • Sea son fish with fres h herbs, onions, lemon etc. befor e cooking . • Ensur e fish fillets ar e in a single lay er and do not o verlap . STEA MING POUL TRY • Select similar si zed pieces of po ultry for ev en cooking . • F or even cookin g results arrange poultry in a single la yer . • Remo v[...]

25 STEA MING STEA MING DUMPLINGS • F resh or fro zen dumplings an d sa vo ury buns c an be steamed. • Plac e small piec es of bakin g paper , cabb age or lettuce le aves, un der the dumpling s to avoid sticking to th e steaming tra y . TYPE SUGGES TIONS AND TIPS C O OK I N G T IM E ( M I NU T E S) BBQ pork or chicken buns Cook fr om froz en 20?[...]

C ARE & CLEANING for y our Br e ville Rice Bo x ™[...]

27 CARE & CLE ANING Switch the ric e cooker off at the power out let and then un plug power c ord. Allow all parts to cool befor e removing th e remo vable cooking bow l. W as h the rem ov able cooking bowl and ste aming tray in hot, so ap y water , rinse and dry th oroughly . Bre ville does not rec ommend th at any parts of y our rice c ooker [...]

RE CIPE S for y our Br e ville Rice Bo x ™[...]

29 RECIPE S RICE CONGEE Ser ves 4 INGREDIENTS 1 Rice Box cup lon g grain white rice 1 clov e garlic, minced 1 cm piece ginger , peeled and finely grated 2 tablespoons so y sauce 3 teas poons butter 4 green onions, finel y sliced Sesame oil to dri zzle and gr ound white pepper to serve METHOD 1. W ash ric e in running cold water until water is cle[...]

30 RECIPE S CHUNK Y LENTIL AND BAC ON SOUP Ser ves 6 INGREDIENTS 4 rash ers bac on (240g), chopped 1 small onion, finely ch opped 1 carrot, diced 2 sticks celery , diced 3 rice box cups, Gr een (Fren ch) lentils 500ml chicken stock Salt an d pepper to taste Goats curd an d chopped fresh parsle y , to serve . METHOD 1. Plac e bac on, onion, carrot,[...]

31 RECIPE S 6. P our water into remo vable cooking bo wl up to rice/ water lev el 4. Secure lid shut. Select the C OOK/SUSHI settin g and press the S TAR T button. 7 . Line steamin g tray with a small squar e of bakin g paper . T op with 8 dumpling s. When the w ater is rapidly boiling , insert dumpling s into remov able cookin g bowl, close the li[...]

32 RECIPE S STEA MED VEGET ABLES (GADO GADO) INGREDIENTS 1 bunch ba by bok cho y , trimmed and slic ed 10 snow pea s, trimmed 1 carrot, peeled and thin ly sliced 300g firm tofu, cubed 1 medium potato , cut into 1cm dice 3 eggs 250ml peanut sauc e (recipe belo w) METHOD 1. Plac e half th e vegeta bles and tofu into steaming tra y . Pour in enough w[...]

33 RECIPE S STEA MED SALMON FILLE T WITH TO MA T O AND BA SIL Ser ves 2 INGREDIENTS 1 tablespoon oli ve oil 2 ecsha llots, finely chopped 1 clov e garlic, finely ch opped ¼ cup white wine vin egar 1 teas poon sugar 2 vine-ripened t omatoes, seeds scr aped out and flesh cut in sma ll dice 10 basil lea ves, finely slic ed 2 x 150g salmon fillet[...]

34 RECIPE S SUSHI RICE INGREDIENTS 4 Rice Box™ cups s hort grain white rice, wa shed 3 tablespoons ric e vinegar 3 teas poons cast er sugar ½ teas poon salt 1 tablespoon rice vin egar , extra METHOD 1. Plac e was hed rice and water up to ric e/ water le vel 3 into remo va ble cooking bowl and close th e lid. 2. Select the C OOK/SUSHI settin g , [...]

35 RECIPE S WILD BERRY RICE Ser ves 4 – 6 INGREDIENTS 1½ Rice Box™ cups s hort grain white rice, wa shed ¼ cup warmed h oney 40g butter , melted 1 cup cre am 300g frozen mix ed berries, defrosted ¼ cup icing sug ar ¼ cup water 2 tablespoons port F resh berries and whipped cr eam to serve METHOD 1. Plac e rice and en ough water to r each ric[...]

36 RECIPE S MU SHROOM RISO TTO Ser ves 4 – 6 INGREDIENTS 2 tablespoons oli ve oil 40g butter 1 brown onion, finely dic ed 1 clov e garlic, finely dic ed 150g button mushr ooms, slic ed 2½ Rice Box™ cups Arborio ric e 3 Rice Box™ cups chick en stock ¼ cup grated P armesan cheese 1 tablespoon chopped fl at leaf pars ley Salt an d pepper to[...]

37 RECIPE S 3. H eat remaining oil in w ok and stir-fry celery for 1 minute . Add ginger and garlic and fry f or another minute. Add carrots, pe as and corn and cook until heated thr ough. Add rice and s oy sa uce and cook, stirrin g , for 3–4 minutes. 4. Serve ric e in bowls topped with eg g strips and gr een onions.[...]

38 NOTE S[...]

39 NOTE S[...]