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Breville BSC500 manuel d'utilisation

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Les règles imposent au revendeur l'obligation de fournir à l'acheteur, avec des marchandises, le manuel d’utilisation Breville BSC500. Le manque du manuel d’utilisation ou les informations incorrectes fournies au consommateur sont à la base d'une plainte pour non-conformité du dispositif avec le contrat. Conformément à la loi, l’inclusion du manuel d’utilisation sous une forme autre que le papier est autorisée, ce qui est souvent utilisé récemment, en incluant la forme graphique ou électronique du manuel Breville BSC500 ou les vidéos d'instruction pour les utilisateurs. La condition est son caractère lisible et compréhensible.

Qu'est ce que le manuel d’utilisation?

Le mot vient du latin "Instructio", à savoir organiser. Ainsi, le manuel d’utilisation Breville BSC500 décrit les étapes de la procédure. Le but du manuel d’utilisation est d’instruire, de faciliter le démarrage, l'utilisation de l'équipement ou l'exécution des actions spécifiques. Le manuel d’utilisation est une collection d'informations sur l'objet/service, une indice.

Malheureusement, peu d'utilisateurs prennent le temps de lire le manuel d’utilisation, et un bon manuel permet non seulement d’apprendre à connaître un certain nombre de fonctionnalités supplémentaires du dispositif acheté, mais aussi éviter la majorité des défaillances.

Donc, ce qui devrait contenir le manuel parfait?

Tout d'abord, le manuel d’utilisation Breville BSC500 devrait contenir:
- informations sur les caractéristiques techniques du dispositif Breville BSC500
- nom du fabricant et année de fabrication Breville BSC500
- instructions d'utilisation, de réglage et d’entretien de l'équipement Breville BSC500
- signes de sécurité et attestations confirmant la conformité avec les normes pertinentes

Pourquoi nous ne lisons pas les manuels d’utilisation?

Habituellement, cela est dû au manque de temps et de certitude quant à la fonctionnalité spécifique de l'équipement acheté. Malheureusement, la connexion et le démarrage Breville BSC500 ne suffisent pas. Le manuel d’utilisation contient un certain nombre de lignes directrices concernant les fonctionnalités spécifiques, la sécurité, les méthodes d'entretien (même les moyens qui doivent être utilisés), les défauts possibles Breville BSC500 et les moyens de résoudre des problèmes communs lors de l'utilisation. Enfin, le manuel contient les coordonnées du service Breville en l'absence de l'efficacité des solutions proposées. Actuellement, les manuels d’utilisation sous la forme d'animations intéressantes et de vidéos pédagogiques qui sont meilleurs que la brochure, sont très populaires. Ce type de manuel permet à l'utilisateur de voir toute la vidéo d'instruction sans sauter les spécifications et les descriptions techniques compliquées Breville BSC500, comme c’est le cas pour la version papier.

Pourquoi lire le manuel d’utilisation?

Tout d'abord, il contient la réponse sur la structure, les possibilités du dispositif Breville BSC500, l'utilisation de divers accessoires et une gamme d'informations pour profiter pleinement de toutes les fonctionnalités et commodités.

Après un achat réussi de l’équipement/dispositif, prenez un moment pour vous familiariser avec toutes les parties du manuel d'utilisation Breville BSC500. À l'heure actuelle, ils sont soigneusement préparés et traduits pour qu'ils soient non seulement compréhensibles pour les utilisateurs, mais pour qu’ils remplissent leur fonction de base de l'information et d’aide.

Table des matières du manuel d’utilisation

  • Page 1

    BSC500 the Flav our Mak er Instruction Booklet[...]

  • Page 2

    C ONGRA TULA TIONS on the p urch ase of y our ne w Bre ville Fla vo ur Ma ker[...]

  • Page 3

    3 CONTENT S 4 Bre ville recomm ends s afet y first 8 Know y our Bre ville Flav our Maker with EasyS ear™ pan 10 Befor e first use of yo ur Bre ville Fla vour M aker with EasyS ear™ pan 14 A beginner’ s guide to slow c ooking 20 Hints and ti ps 22 C are and cle aning 24 Reci pes[...]

  • Page 4

    4 BREVILLE RE CO MMEND S SAFE TY FIRST At Br evil le we are very safet y consciou s. W e design and man ufactur e cons umer products with the saf ety of y ou, our va lued c ustomer , forem ost in min d. In add ition we a sk th at yo u exerci se a degree of care when usi ng an y electrica l appli ance and a dhere to the f ollowing prec aution s. REA[...]

  • Page 5

    5 BREVILLE RE CO MMEND S SAFE TY FIRST 5 • Th e g l as s l id h as bee n sp eci all y t re ate d to m ak e it st ro nge r, mo r e du ra ble a nd sa fer th an or din ar y g la ss. H ow ev er it is n ot u n br ea k ab le. If dro ppe d or s tr uck e xt re mel y h ard , it ma y br ea k o r we ak en, an d c oul d a t a l at er t im e, s hat ter i nt o[...]

  • Page 6

    6 BREVILLE RE CO MMEND S SAFE TY FIRST IM PO R T ANT SA FE GU A RD S F OR AL L ELE C TR IC AL AP PL IAN CE S • F ully unwin d the power c ord befor e use. • Do not let the pow er cord han g ov er the edge of a bench or ta ble, touch hot surfac es or become knotted. • T o protect a gainst electric s hock do not immerse the po wer cord, pow er [...]

  • Page 7

    7[...]

  • Page 8

    KNO W y our Br e ville Fl a vour M ak er[...]

  • Page 9

    9 KNO W Y OUR BREVILLE FLA VOUR M AKER WITH EA SY SEAR™ P AN B A A B C D G H E F A. Silicon handle c over s F or heat protection B. T empered domed glass lid Suitable f or use in the o ven C. Remov able EasySe ar™ pan Designed for s earing on th e stov etop, slow c ooking and ro asting in th e ov en. T wo coat n on-stick for ea sy cleanin g . D[...]

  • Page 10

    BEF ORE FIRS T U SE of y our Br e ville Fl a vour M ak er[...]

  • Page 11

    11 BEF ORE FIRST USE Before first us e, remo ve all prom otional label s and packin g materia ls and saf ely discar d. W ash th e remo vable EasyS ear™ pan and gl ass lid in hot, so apy w ater , rinse and dry thor oughly . Wipe th e inside and th e outside of the s low cooker b ase with a soft, damp cloth, th en dry thoroughl y . HO W TO SEAR BE[...]

  • Page 12

    12 BEF ORE FIRST USE 5. When finis hed searin g , use ov en mitts and car efully plac e EasySe ar™ pan ba ck into slow c ooker bas e housin g of slow cooker . Proceed to Ho w to Slow C ook section on page 12. OIL OIL GAS OR ELECTRIC STOVETOP MEDIUM TO HIGH HEA T IMPOR T ANT • EasySe ar™ pan is suitable f or use on most electric, ga s and cer[...]

  • Page 13

    13 BEF ORE FIRST USE 3. With the T emperature C ontrol Dial turned to the OFF position, pl ug the power cor d into a 230V or 240V power outlet an d switch the power on at th e power out let. OIL OIL GAS OR ELECTRIC STOVETOP MEDIUM TO HIGH HEA T 4. T urn the T emperature C ontrol Dial to the desired settin g , or as recommen ded in a recipe . Go to [...]

  • Page 14

    A BE GINNER'S GUIDE T O SL O W C OOKING with y our Br e ville Fl a vour M ak er[...]

  • Page 15

    15 A BEGINNER'S GUIDE T O SLO W C OOKING The Brev i l le Flavou r Ma ker i s desig ned spe ci fica l ly for flav our l ayer i ng. A tec hn ique profe ssiona l c hefs u se to en ha nce a nd de epen t he t as te of mea ls b y usi ng t he sa me pa n for brow n ing on ions , sea r i ng meats a nd c reat ing c as serole s , cu r r ies , soup , st[...]

  • Page 16

    16 A BEGINNER'S GUIDE T O SLO W C OOKING SEARING AND BRO WNING BEF ORE SLO W COOKING Searin g and brownin g in the Eas ySear™ p an on the sto vetop ma y take a little e xtra time and whilst n ot strictly n ecessary , the rew ards are e vident in the end res ult. The EasyS ear™ pan k eeps the he at stable and uniform a llowing the m eat to [...]

  • Page 17

    17 A BEGINNER'S GUIDE T O SLO W C OOKING NOTE High humidity , altitude, c old tap water , ingredients and minor fluctuations m ay slight ly affect the cooking times in th e slow cook er with EasySe ar™ pan. LO W SETTING The Low s etting gently simm ers food for an exten ded period of time witho ut ov ercooking or burning . No stirrin g is r[...]

  • Page 18

    18 A BEGINNER'S GUIDE T O SLO W C OOKING SUIT ABLE MEA T CUTS F OR POT RO ASTING Beef T opside, Blade, Sil verside Ro asts, Rolled Brisk et. Lamb F orequarter , Shank, S houlder . V eal Sh oulder/F orequarter. Pork Loin, Neck. USING THE EA SY SEAR™ P AN AS ST AND ALONE C OOK W ARE This slo w cooker is equi pped with a diecast remo vable Easy[...]

  • Page 19

    19[...]

  • Page 20

    HINT S AND TIPS for y our ne w Bre ville Fla vo ur Maker[...]

  • Page 21

    21 HINTS AND TIPS • T rim all visible fat from m eat or poultry . • If a recipe c alls f or brownin g the me at, it ma y be browned in th e EasyS ear™ pan on the ga s, electric or ceramic stov etop. • Me at and poultry r equire at lea st 6 to 7 hours of c ooking on Low settin g or 3 to 4 hours on High settin g . • En su re t hat t he foo [...]

  • Page 22

    C ARE AND CLEANING of y our n ew Br eville F la v our M ak er[...]

  • Page 23

    23 CARE AND CLE ANING • Before cle aning the Fla vo ur Sa ver with EasySe ar™ pan switch the T emperature C ontrol Dial to OFF , switch off at the power out let, unplug fr om the power outlet an d remo ve the connector en d of the power c ord from the a pplianc e inlet. • Re move Ea s ySe ar ™ p an a nd a l low to cool complete ly . • T o[...]

  • Page 24

    RE CIPE S for y our ne w Bre ville Fla vo ur Maker[...]

  • Page 25

    25 SOUPS FENNEL AND WHITE BEAN SOUP Ser ve s 6 to 8 INGREDIENTS 265g dried white beans 20g butter 1 T ablespoon oliv e oil 2 leeks, thinly s liced 3 clov es garlic, finely chopped 3 large bul bs fennel, h alved an d sliced 5½ cups/1375ml v egetable or chicken stock ½ teas poon ground whit e pepper Sea sa lt W edges of fresh lem on METHOD W hite [...]

  • Page 26

    26 SOUPS SPICY KU MERA SOUP Ser ve s 6 to 8 INGREDIENTS 1½ T ablespoons oil 2 large onions, ch opped ¾ T ablespoon Ca jun spice ¼ teas poon ground f ennel seeds ¾ teas poon ground c umin 4½ cups/1¼ litres v egetable or chicken stock 1.4kg kumer a (sweet potato ), peeled and cut into small chunk s Salt an d pepper ¾ cup sour cr eam or natura [...]

  • Page 27

    27 SOUPS PEA AND HAM SOUP Ser ve s 8 INGREDIENTS 550g split peas ( green or y ellow) ¾ T ablespoon oil 20g butter 2 large onions, fin ely chopped 3 large carr ots, diced 3 sticks celery , diced 1.4 litres w ater 700g h am bones 3 ba y leav es 6 to 8 fresh s age lea ves Sea sa lt and fres hly ground pepper METHOD Split Pe a Pre pa ratio n 1. Plac [...]

  • Page 28

    28 SOUPS SIMPLE VEGE T ABLE AND LENTIL SOUP Ser ve s 6 to 8 INGREDIENTS 1½ T ablespoons oil 2 large onions, ch opped 3 clov es garlic, finely chopped 700g sm oked ribs or ba con bones 3 sticks celery , finely chopped 4 carrots, diced 1 small sweet potato (285g), peeled an d diced 8.5 cups/2.125L chicken or v egetable stock 285g red lentils, rins[...]

  • Page 29

    29 VEGE T ABLES CHICKPEA CURR Y WITH S WEET PO TA TO Ser ve s 6 INGREDIENTS 360g dried chickpeas 1½ T ablespoons oli ve oil 1½ large onions, fin ely chopped 3 clov es garlic, finely chopped ¾ T ablespoon fresh ch opped ginger 1 cinnamon stick ¾ teas poon ground chilli pow der 2 teas poons groun d coriander 2 teas poons groun d cumin ¾ T able[...]

  • Page 30

    30 VEGE T ABLES INDIAN ST YLE PUMPKIN WITH Y OGUR T Ser ve s 8 to 10 INGREDIENTS 1.8kg pumpkin 1½ T ablespoons oil ½ large onion, chopped 3 clov es garlic, finely chopped 1½ T ablespoons fres h chopped ginger 1½ small red chillies, fin ely chopped ¾ T ablespoon groun d coriander 2 T ablespoons brown s ugar ¾ teas poon salt 500g bottle tomat[...]

  • Page 31

    31 VEGE T ABLES CAPONA T A Ser ve s 8 to 10 INGREDIENTS 1kg eggplant, trimm ed and cut into lar ge 3 to 4cm chunks 1½ T ablespoons salt 2 T ablespoons oli ve oil 2 large onions, ch opped 4 clov es garlic, finely chopped 2 red capsic um, cut into 3cm chunk s 2 green capsic um, cut into 3cm chunk s 3 sticks celery , thickly sliced 1½ x 400g cans d[...]

  • Page 32

    32 FISH SRI LANK AN FISH CURR Y Ser ve s 8 to 10 INGREDIENTS 2 T ablespoons oil 3 onions, finely chopped 6 clov es garlic, finely chopped 1 ⁄ 3 cup finely chopped fres h ginger 3 small red chillies, s eeds remo ved and finely chopped 1½ T ablespoons gro und corian der 1½ T ablespoons bla ck mustard seeds 2 teas poons groun d turmeric 14 fre[...]

  • Page 33

    33 CHICKEN CHICKEN WITH SHALLO TS AND GARLIC Ser ve s 6 to 8 INGREDIENTS 2kg chicken pieces (Thigh c utlets, drumsticks, chicken bre ast bone-in) ¼ teas poon salt ¼ teas poon ground whit e pepper 1½ T ablespoons oil 10g butter 1 head s garlic, peeled and sep arated 220g eshallots peeled 1½ cups/375ml dry whit e wine 1 cups/250ml cooled chick en[...]

  • Page 34

    34 CHICKEN SPICED SO Y CHICKEN Ser ve s 6 INGREDIENTS 1½ T ablespoons oil 2kg chicken thigh cut lets, skin rem ov ed ¾ cup /185ml salt reduced s oy sauce ¾ cup /185ml Shao hsin g (Chinese C ooking Wine ) or dry sherry 3 clov es garlic, finely chopped 2 T ablespoons chopped fr esh ginger 3 star anise 1 cinnamon sticks 1½ teas poons sesame oil 2[...]

  • Page 35

    35 CHICKEN CHICKEN MARSALA Ser ve s 6 INGREDIENTS 2 T ablespoons plain flo ur ¼ teas poon salt ¼ teas poon ground whit e pepper 10 chicken bre ast fillets (2kg) 1 T ablespoons oil 20g butter 180g eshallots, fin ely chopped 1¾ cups/ 435ml Marsala ¾ cup /185ml chicken stock 1½ T ablespoons cornflo ur Salt an d pepper ¼ cup finely chopped g[...]

  • Page 36

    36 CHICKEN CHICKEN WITH FRESH HERBS AND TO MA TOE S Ser ve s 6 to 8 INGREDIENTS 1.4kg chicken piec es, (thigh cutlets, ha lf brea sts with bone in) skin r emov ed Salt an d freshly gr ound pepper 1½ T ablespoons oli ve oil 1¼kg desiree or other potat oes, peeled and cut into large wedges 6 clov es garlic, peeled and ha lved 1 large chicken st ock[...]

  • Page 37

    37 LAMB AND VEAL ROA ST LEG LA MB Ser ve s 6 INGREDIENTS 1.8kg leg of lamb Sea sa lt and fres hly ground bl ack pepper 1 T ablespoon oil METHOD Sea r ing o n the S tov etop w it h Ea sy Sea r™ p an 1. Se ason l amb a ll ov er w ith sa lt an d p eppe r . 2. Plac e EasySe ar™ pan onto sto vetop an d prehe at for 2 to 3 minutes, add oil, h eat a f[...]

  • Page 38

    38 LAMB AND VEAL LAMB SHANKS BRAISED IN CHAR SUI SA UCE Ser ve s 6 INGREDIENTS 6 lamb sh anks ( approx 2½ k g) 1½ T ablespoons plain flo ur 1½ T ablespoons oil ½ large onion, finel y chopped 3 clov es garlic, finely chopped 2 T ablespoons finely ch opped fresh gin ger 1 small red chillies 2 cups/750ml chicken stock ½ cup /175ml Char Sui sa[...]

  • Page 39

    39 LAMB AND VEAL LAMB KORM A Ser ve s 6 INGREDIENTS 1½ T ablespoons oil 3 large onions, fin ely chopped 4 clov es garlic, finely chopped 2 T ablespoons cup fin ely chopped fres h ginger 1 ⁄ 3 cup ground alm onds 3 dried whole red chillies ½ T ablespoon groun d coriander 1 teas poons groun d turmeric ¾ T ablespoon groun d cumin ¼ teas poon [...]

  • Page 40

    40 BEEF OSSO B UCC O Ser ve s 6 INGREDIENTS 2 T ablespoons plain flo ur Salt an d pepper 1.8kg ve al sh anks, cut into 4cm thick piec es 3 T ablespoons oil 10g butter 3 large onions, ch opped 4 clov es garlic, finely chopped 3 large carr ots, diced 3 sticks celery , diced 2 cups/750ml white win e 1 beef stock cube 500g bottle tomato p assata 2 ba[...]

  • Page 41

    41 BEEF BEEF BOURGUIGNON Ser ve s 8 INGREDIENTS 2 stems sage le av es 6 stems fres h thyme le av es 1.8kg gra vy beef, cut int o 3cm cubes 2 T ablespoons plain flo ur Salt an d freshly gr ound bla ck pepper 20g butter 2 T ablespoons oil 10 small pickling onion s, peeled 4 clov es garlic, finely chopped 150g speck or sla b bacon, dic ed 360g butto[...]

  • Page 42

    42 BEEF MEA TBALLS WITH IT ALIAN SA UCE Ser ve s 6 INGREDIENTS Meatb a lls 1kg mince (use a mixtur e of pork, vea l or beef mince ) 1 onions, finely chopped 3 clov es garlic, finely chopped ¾ cup fres h white brea dcrumbs ¾ cup grated parm esan cheese ¾ cup finely chopped Ita lian pars ley 1½ T ablespoons chopped fr esh oreg ano Salt an d pe[...]

  • Page 43

    43 BEEF P AST A BOLOGNESE Ser ve s 8 INGREDIENTS 1 ⁄ 3 cup olive oil 2kg beef or pork mince 3 onions, finely chopped 4 clov es garlic, finely chopped 3 carrots, finel y chopped 3 sticks celery , finely chopped ¾ cup /190ml red wine 2 cups/500ml beef stock 1L tomato pa ssata 1 ⁄ 3 cup tomato paste ¾ T ablespoon brown sug ar 1½ T ablespoon[...]

  • Page 44

    44 BEEF CORNED BEEF Ser ve s 6 to 8 INGREDIENTS 2kg piece of corn ed beef 10 cups/2.5 litres w ater 1 onion, quartered 2 T ablespoons brown s ugar , well pack ed 1 T ablespoon black pepper corns 3 ba y leav es Sev eral sprig s of fresh h erbs ( parsle y , thyme, sage, r osemary) METHOD Slow Co oki ng 1. Plac e EasySe ar™ pan into s low cooker bas[...]

  • Page 45

    45 BEEF Slow Co oki ng 5. Place Ea sySe ar™ pan back into s low cooker b ase. 6. A dd beef stock, fish sauce , coconut milk, carrots, k affir lea ves an d lemongra ss, mix well. 7 . C ov er with lid, turn T emperature Contr ol Dial to ‘ AUT O’ setting and cook for 5 to 6 hours or until beef i s tender . 8. Remo ve lemongrass an d kaffir le[...]

  • Page 46

    46 DESSER TS CARA MEL PUDDING WITH BUTTERSC OTCH S A UCE Ser ve s 6 INGREDIENTS 125g butter 1 cup /250ml milk ¾ cup /150g brown sugar , well packed 2 x 60g eggs, light ly beaten 2 teas poons vanill a essence 2 cups/300g self rai sing flour 1 teas poon baking pow der But te rscot ch Sauce Extra 1 cup /200g brown s ugar , well pack ed 2 T ablespoon[...]

  • Page 47

    47 DESSER TS POA CHED RHUBARB AND APPLE Ser ve s 8 to 10 INGREDIENTS 3 large bun ches rhubarb st ems, cut into 5cm lengths 12 large apples, peeled an d cut into thick slic es 1¼ cups/310ml wat er 1½ cups/300g sug ar METHOD Slow Co oki ng 1. Plac e EasySe ar™ pan into s low cooker base . 2. Plac e rhubarb , apples, w ater and sugar into EasySe a[...]

  • Page 48

    www .breville .com.au Breville i s a registered tradem ark of Breville Pt y . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pt y . Ltd. 2010 . Due to continued product impr ovem ent, the products illustrated/ photographed in this brochure m ay v ary slightly from th e actual product. Model BSC500 Iss ue - A10 Austra lian C ustomers Mail: PO Bo x[...]