Go to page of
Similar user manuals
-
Slow Cooker
Breville BSC500
48 pages 2.16 mb -
Slow Cooker
Breville BRC600
44 pages 1.26 mb -
Slow Cooker
Breville BSC300W
28 pages 0.46 mb -
Slow Cooker
Breville BSC100
16 pages 0.3 mb -
Slow Cooker
Breville BSC560
48 pages 2.06 mb -
Slow Cooker
Breville BSC560XL
24 pages 4.05 mb -
Slow Cooker
Breville BPR600XL
128 pages 4.66 mb -
Slow Cooker
Breville BTS400
12 pages 0.66 mb
A good user manual
The rules should oblige the seller to give the purchaser an operating instrucion of Breville BRC600, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.
What is an instruction?
The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Breville BRC600 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.
Unfortunately, only a few customers devote their time to read an instruction of Breville BRC600. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.
What should a perfect user manual contain?
First and foremost, an user manual of Breville BRC600 should contain:
- informations concerning technical data of Breville BRC600
- name of the manufacturer and a year of construction of the Breville BRC600 item
- rules of operation, control and maintenance of the Breville BRC600 item
- safety signs and mark certificates which confirm compatibility with appropriate standards
Why don't we read the manuals?
Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Breville BRC600 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Breville BRC600, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Breville service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Breville BRC600.
Why one should read the manuals?
It is mostly in the manuals where we will find the details concerning construction and possibility of the Breville BRC600 item, and its use of respective accessory, as well as information concerning all the functions and facilities.
After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.
Table of contents for the manual
-
Page 1
BRC600 the Multi C hef ™ Instruction Booklet[...]
-
Page 2
C ONGRA TULA TIONS on the p urcha se of y our ne w Bre ville Multi Chef ™[...]
-
Page 3
3 CONTENT S 4 Bre ville recommen ds safet y first 7 Know y our Bre ville the Multi Chef ™ 9 Operating y our Bre ville Multi Chef ™ - How to m ake ri sotto ( p10) - How to m ake ric e ( p11) - How to s low cook (p14) 16 Rice cookin g tables 18 Rice vari ations 20 Steamin g foods 25 C are and cleanin g 27 T ro ublesh ooting 29 Reci pe ideas[...]
-
Page 4
4 BREVILLE RE COM MENDS S AFETY FIRS T At Br eville w e are v ery safet y cons cious. W e design an d manufactu re cons umer pr oducts with the saf ety of you, o ur va lued cus tomer , forem ost in mind. In addition we ask th at yo u exerc ise a degree of care wh en using an y electrica l appli ance and adhere to the f ollowing pr ecaution s. READ [...]
-
Page 5
5 BREVILLE RE COM MENDS S AFETY FIRS T 5 • The temperatur e of accessible s urfaces will be high when the multi c ooker is operating and f or some time after use • Do not pla ce anythin g , other than the lid, on top of the multi cook er when assembled, w hen in use and when stored. • Alwa ys insert th e connector end of th e power cor d into[...]
-
Page 6
6 BREVILLE RE COM MENDS S AFETY FIRS T • The insta llation of a residual curr ent devic e (safet y switch) is rec ommended to pro vide additional saf ety protection when using electric al applian ces. It is advi sable that a saf ety switch with a rated residual operatin g current not ex ceeding 30mA be installed in the electrica l circuit supplyi[...]
-
Page 7
KNO W y our Bre ville Multi Chef ™[...]
-
Page 8
8 P A GE HEADER..... KNO W YOUR BRE VILLE MUL TI CHEF™ A B C D M L E F G H I J K A. T empered dom ed glass lid With ste am vent. Dis hwa sher saf e. B. Remov able non-stick cooking bow l Pre vents risotto an d rice from sticking . C. Cool-touch handles D . Removable po wer cord (not sh own) F or conv enient serving at the ta ble and storage . E. [...]
-
Page 9
OPERA TING y our Bre ville Multi Chef ™[...]
-
Page 10
10 P A GE HEADER..... OPERA TING Y OUR BREVILLE M UL TI CHEF™ BEF ORE FIRST U SE Before first us e, remo ve all p ackaging materia l and promotiona l labels an d wash the non-stick r emov able cooking bow l, stainless steel steamin g tray and gl ass lid in hot soa py water , rinse an d dry thoroughly . HO W TO M AKE RISOTTO SA UTÉ|SEAR setting [...]
-
Page 11
11 P A GE HEADER..... OPERA TING Y OUR BREVILLE M UL TI CHEF™ NOTE Th ere m ay be o cca sions w hen the mu lti c ooke r sw itche s to t he K EE P WAR M se t ti ng or sw itc hes off b efor e cook ing i s comple te . If t hi s occ ur s, s imply pr ess t he desi re d cook in g butt on , the n pres s the S TART|C A NC E L but ton . T he START| C A NC[...]
-
Page 12
12 P A GE HEADER..... OPERA TING Y OUR BREVILLE M UL TI CHEF™ 2. Plac e meas ured rice into a separate bo wl and wa sh with cold w ater to remov e any ex cess starch. The ric e is rea dy for cooking wh en water runs cle ar from the rice. Drain well. 3. Ensure the exterior of th e remo vable cooking bow l is clean befor e placing it in the ho usin[...]
-
Page 13
13 P A GE HEADER..... OPERA TING Y OUR BREVILLE M UL TI CHEF™ IMPOR T ANT • Alw ays p l ac e li q ui d i nt o th e re m o va bl e c oo k in g b ow l be fo r e pr e ss i ng t h e S TART |C A NC E L bu t to n . • Do not interf ere with the automatic selector contr ol during operation. • T o pr ev ent s cra tchin g t he non-s t ick sur f ace o[...]
-
Page 14
14 OPERA TING Y OUR BREVILLE M UL TI CHEF™ HO W TO SL O W COOK SEAR setting Searin g in the multi cooker m ay tak e a little extra time an d whilst not strictl y necessary , the re wards ar e evident in the end r esult. The cookin g bowl keeps the he at stable and uniform a llowing the me at to brown and form an e ven crust. Pl us searing se als [...]
-
Page 15
15 OPERA TING Y OUR BREVILLE M UL TI CHEF™ Low or High Slow C ook Settings 1. Add a ll ingredients into the c ooking bowl, ens uring denser food s are spre ad ev enly acr oss the bottom of the bowl and not h eaped to one side an d the liquid lev el is between MIN and M AX marking s on the bowl. 2. Plac e the glass lid into position. 3. Press the [...]
-
Page 16
RICE C OOKING T ABLE S for y o ur Bre ville Multi Chef ™[...]
-
Page 17
17 P A GE HEADER..... The rice sc oop provided with y our multi cooker i s used in the followin g tables. NOTE The multi c ooke r ric e sco op is not a stan dar d met ric m eas uring cup . 1 mu lti co oker rice scoop is e qual to 150 g of u ncoo ked r ice a nd 180 ml of wate r . (1 A ustr alia n stan dar d met ric m eas uring cup is eq ual t o 200g[...]
-
Page 18
RICE V ARIA TIONS for y o ur Bre ville Multi Chef ™[...]
-
Page 19
19 P A GE HEADER..... RICE V ARIA TIONS SA V ORY RICE Prepar e rice in the multi cooker a s specified, substitutin g all the water with th e same quantity of chicken, beef , fish, or v egetable stock. SWEE T RICE Prepar e rice in the multi cooker a s specified substitutin g half the w ater with apple juice, orange juice or pin eapple juice . Coo[...]
-
Page 20
S TE AMING F OOD S in y our Bre ville Multi Chef ™[...]
-
Page 21
21 STEA MING St e am ed f oo ds r et ai n mo st o f t h ei r n ut ri ti on al v al u e wh en c oo ke d in t he m ult i c ook e r . F ood s m a y be st e am ed b y pl a cin g f oo d in th e st ai nl es s ste el s te am in g tr a y o v er st oc k or w at er an d c o ve ri ng w it h th e gl as s li d. K ee p th e gl a ss li d on w hi le st e am in g f[...]
-
Page 22
22 STEA MING VEGE T ABLES PREP ARA TION & TIPS QU ANTITY C OOKIN G TI ME Artichoke remo ve hard o uter leav es & stalk 2 medium 30-35 Aspara gus trim, lea ve as spe ars 2 bunches 12-14 Beans to p an d t ai l, le a ve w ho le 250g 13-15 Beets trim, do not bre ak skin 300g 12-13 Bell Peppers cut into strips 3 medium 14-16 Broccoli cut into ?[...]
-
Page 23
23 STEA MING HINTS AND TIPS F OR STEAMING FISH AND SEAF OOD • Sea son fish with fr esh herbs, onions, lemon etc. befor e cooking . TYPE SUGGE STIONS AND TIPS C O OK I NG TI M E ( MI N UT E S ) Fis h – fillets – whole – cutlets Steam until opa que and easy to fla ke. A cut let is cooked when the centr e bone is able to be e asily remo ved[...]
-
Page 24
24 STEA MING HINTS AND TIPS F OR STEA MING DUMPLINGS • F res h or frozen dum plings and sa vo ury buns can be ste amed. • Plac e small pieces of ba king paper , or cabb age or lettuce lea ves, un der the dumpling s to av oid sticking to the ste aming tray . TYPE SUGGES TIONS AND TIPS C O O KI NG T I M E (M IN U T E S) BBQ pork or chicken buns C[...]
-
Page 25
C ARE & CLE ANING for y o ur Bre ville Multi Chef ™[...]
-
Page 26
26 P A GE HEADER..... CARE & CLE ANING U nplug the pow er cord from the po wer outlet. Allow all parts to c ool before rem oving the rem ova ble cooking bowl. W ash th e remo vable c ooking bowl, stainless steel steaming tra y and gla ss lid in hot, soap y water , rinse and dry th oroughly . Bre ville does not recommen d that any parts of y our[...]
-
Page 27
TROUBLE SHOO TING[...]
-
Page 28
28 P A GE HEADER..... P A GE HEADER..... TROUBLESHOO TING PROBLEM WHA T TO DO The multi cooker s uddenly switches off . • En sur e po wer pl ug i s c onn ecte d pr oper ly to the app lian ce and to pow er o utl et. • The appli anc e ha s be en st re sse d or ha s over heated due to c ook ing cond itions . P u sh t he desi re d cook i ng but ton[...]
-
Page 29
RE CIPE S for y o ur Bre ville Multi Chef ™[...]
-
Page 30
30 P A GE HEADER..... RECIPE S CREAM Y TOM A TO AND LENTIL SOUP Ser ves 4 - 6 INGREDIENTS 1 tablespoon oli ve oil 1 large r ed onion, sliced 2 clov es garlic, crushed 1 small red chilli, s eeds remo ved and finely chopped 2 tablespoons tom ato paste 3 cups tomato p assatta 4 cups chicken stock 2 teas poons brown sugar ¾ cup red lentils 1 cup Gree[...]
-
Page 31
31 P A GE HEADER..... RECIPE S CHICKEN WITH ROSEM ARY , LEMON AND GARLIC Ser ves 4 - 6 INGREDIENTS 1 tablespoon oli ve oil 2kg chicken pieces, s kin remov ed 1 onion, chopped 3 clov es garlic, sliced 1 teas poon grated lemon rind 1 teas poon cracked black pepper 1 tablespoon fres h chopped rosemary ½ cup white wine ½ cup chicken stock 2 tablespoo[...]
-
Page 32
32 P A GE HEADER..... RECIPE S FRAGRANT LA MB CURRY Ser ves 4 - 6 INGREDIENTS 2 tablespoons v egetable oil 1.5kg lamb leg , diced into 5cm cubes 1 large onion, s liced 2 clov es garlic, crushed 2cm knob ginger , finely chopped 1 tablespoon gro und coriander 1 tablespoon gro und cumin 1 tablespoon curry p aste 1 teas poons ground turm eric ½ teas [...]
-
Page 33
33 P A GE HEADER..... RECIPE S TEX -MEX BEEF AND BEANS Ser ves 4 - 6 INGREDIENTS 1 ½ cups dried red kidne y beans, soa ked ov ernight in cold water 2 tablespoons oil 1.3kg chuck stea k cut into 5cm cubes 2 large onions, s liced 3 clov es garlic, chopped 1 tablespoon gro und cumin 2 teas poons chilli powder 2 teas poons dried oregano fl akes 400g [...]
-
Page 34
34 P A GE HEADER..... RECIPE S SPICY MIXED DHAL Ser ves 4 - 6 INGREDIENTS 1 tablespoon oil 1 tablespoon bla ck mustard seeds 1 large r ed onion, sliced 4 clov es garlic, crushed 4cm piece ginger , grated 1 tablespoon gro und coriander 2 teas poons ground turm eric 2 small red chillies, ch opped ½ cup yellow s plit peas ½ cup red lentils ½ cup br[...]
-
Page 35
35 P A GE HEADER..... RECIPE S RISOTT O AL A FUNGHI Ser ves 4 - 6 INGREDIENTS 2 tablespoons oil 30g butter 6 to 8 eschallots, fin ely chopped 400g assorted mushr ooms, sliced 350g Arborio or Carn aroli rice ½ cup dry white wine 6 cups vegeta ble or chicken stock ½ cup grated pecorin o or parmesan cheese 1 tablespoon chopped fr esh sage Salt an d[...]
-
Page 36
36 P A GE HEADER..... RECIPE S CHICKEN RISOTT O WITH PES TO & ROCKET Ser ves 4 - 6 INGREDIENTS 30g butter 300g chicken bre ast fillet, thinly sliced 1 tablespoon oil 1 large onion, finel y chopped 3 clov es garlic, finely chopped 350g Arborio or Carn aroli rice 5 cups chicken stock L cup pesto ¼ cup grated parm esan cheese 50g baby r ocket [...]
-
Page 37
37 P A GE HEADER..... RECIPE S PRA WN AND ASP ARA GUS RISOTT O Ser ves 4 - 6 INGREDIENTS 40g butter 400g medium gr een prawns, peeled and dev eined 1 tablespoon oil 1 onion, finely chopped 1 small bul b of fennel, halv ed and thinly s liced 350g Arborio or carnaroli ric e ½ cup dry white wine 5 ½ cups chicken or light fis h stock ½ teas poon g[...]
-
Page 38
38 P A GE HEADER..... RECIPE S THYME, BARRA MUNDI AND PEA RISOTT O Ser ves 4 - 6 INGREDIENTS 20g butter 1 tablespoon oil 2 leeks, was hed and thinly s liced 2 clov es garlic, finely chopped 300g Arborio or carnaroli ric e 1 cup dry white wine 4 cups chicken or fis h stock 400g fresh b arramundi fillets cut into 3cm cubes 250g fresh pe as or froz[...]
-
Page 39
39 P A GE HEADER..... RECIPE S TURKISH PILAF Ser ves 4 - 6 INGREDIENTS 2 tablespoons oli ve oil 1 red onion, finely ch opped 2 clov es garlic, finely chopped 1 teas poon cardamom pod s, finely crushed 1 teas poon ground cumin ½ teas poon ground bla ck pepper 1 teas poon ground turmeric 1 ba y leaf pinch salt 450g Basmati rice , wash ed and well[...]
-
Page 40
40 P A GE HEADER..... RECIPE S SUSHI RICE INGREDIENTS 600g short grain s ushi rice, w ashed and drain ed 4 cups water 2 tablespoons ric e vinegar 2 tablespoons c aster sugar ½ teas poon salt Extra tablespoon of ric e vinegar for rollin g METHOD R ICE |S TE A M s et ti ng 1. Plac e wash ed rice and water into th e remo vable c ooking bowl. C ov er [...]
-
Page 41
41 P A GE HEADER..... RECIPE S ROA STED PU MPKIN & QUINOA SALAD Ser ves 4 - 6 INGREDIENTS 3 tablespoons oli ve oil 400g pumpkin, peeled and c ut into 1.5cm cubes 2 rice scoops quino a 3 rice scoops chicken st ock 4 green onion, finely s liced 3-4 dried figs 50g baby s pinach lea ves 2 tablespoons lem on juice METHOD SAU T É| SE A R se tt in [...]
-
Page 42
42 P A GE HEADER..... RECIPE S STEA MED WHOLE FISH WITH GINGER & GREEN ONIONS Ser ves 2 INGREDIENTS 300-400g whole snapper or br eam, cleaned an d scaled 2cm piece fres h ginger, peeled an d cut into thin strips 1 lime, s liced 1 cup corian der sprigs 3 cups water 2 tablespoons so y sauce 1 tablespoon peanut oil 3 green onions, finel y sliced [...]
-
Page 43
43 NOTE S[...]
-
Page 44
www .breville.c om.au Breville i s a registered trademark of Bre ville Pty . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pty . L td. 2011. Due to continued product impr ovement, the pr oducts illustrated/ photographed in this booklet ma y vary slightl y from the actual product. BRC600 Issue - B11 Austra lian Cust omers Mail: PO Box 22 Botan y [...]