English dropdown-ico

Breville BSC560 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48

Go to page of

Similar user manuals

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Breville BSC560, 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 BSC560 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 BSC560. 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 BSC560 should contain:
- informations concerning technical data of Breville BSC560
- name of the manufacturer and a year of construction of the Breville BSC560 item
- rules of operation, control and maintenance of the Breville BSC560 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 BSC560 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 BSC560, 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 BSC560.

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 BSC560 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

    BSC560 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 6 Know y our Bre ville Fla vo ur Mak er 8 Before first use of y our Bre ville Fla vour M aker 12 A beginner’ s guide to slow c ooking 18 Hints and tips 20 C are and cle aning 22 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 • Do not reh eat food usin g yo ur Fla vour Ma ker . • Alwa ys slow cook with th e stainless steel lid on, for the r ecommen ded time. • A void sca lding from esc aping ste am when rem ovin g the stainless steel lid from the r emov able EasySe ar™ pan when hot by c arefully lifting th e lid angled aw[...]

  • Page 6

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

  • Page 7

    7 KNO W Y OUR BREVILLE FLA VOUR M AKER D H D C, E F G A. Silicon handle c over s F or heat protection B. Domed stainless steel 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. Three co at Quantanium™ non-stick f or eas y cleaning . D . W rap aroun[...]

  • Page 8

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

  • Page 9

    9 BEF ORE FIRST USE Befor e fir s t use , r emove a l l promot iona l lab els a nd pac k ing m ater ia l s and s afe ly di sca rd . W a sh t he re mova ble Eas yS ea r™ pa n and s ta i nle ss s tee l lid i n hot , soapy water, r i ns e a nd dr y t horoughly. Wipe t he in side a nd th e outside of t he st a in les s ste el hou sing w it h a sof t[...]

  • Page 10

    10 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. Proc eed to How to Slow C ook section on this page. 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 ceramic sto vetops, howe ver i[...]

  • Page 11

    11 BEF ORE FIRST USE 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 www .bre ville.com.au for s low cooked r ecipe ide as and reci pes in this instruction book. OIL GAS OR ELECTRIC STOVETOP MEDIUM TO HIGH HEA T 5. When cooking i s complete , [...]

  • Page 12

    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 13

    13 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 14

    14 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 15

    15 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 16

    16 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, Shoulder . 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 EasyS[...]

  • Page 17

    17[...]

  • Page 18

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

  • Page 19

    19 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 sur e th at th e f oo[...]

  • Page 20

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

  • Page 21

    21 CARE AND CLE ANING • Before cle aning the Fla vo ur Mak er switch the T emperature C ontrol Dia l to OFF , switch off at the pow er outlet, unplug fr om the power o utlet and remo ve the connector en d of the power cord fr om the applian ce inlet. • Re move Ea s ySe ar ™ p an a nd a l low to cool complete ly . • T o rem ov e stubborn, co[...]

  • Page 22

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

  • Page 23

    23 SOUPS FENNEL AND WHITE BEAN SOUP Ser ve s 8 to 10 INGREDIENTS 375g dried white bean s 30g butter 1 T ablespoon oliv e oil 3 leeks, thinly s liced 4 clov es garlic, finely chopped 4 large bul bs fennel, h alved an d sliced 8 cups/2 litres v egetable or chicken stock ½ teas poon ground whit e pepper Sea sa lt W edges of fresh lem on METHOD W hit[...]

  • Page 24

    24 SOUPS SPICY KU MERA SOUP Ser ve s 8 to 10 INGREDIENTS 2 T ablespoons oil 3 large onions, ch opped 1 T ablespoon Ca jun spice ½ teas poon ground f ennel seeds 1 teas poon ground c umin 6 cups/1½ litres v egetable or chicken stock 2kg kumera ( sweet potato), peeled and cut into small chunk s Salt an d pepper 1 cup sour cr eam or natura l yogurt [...]

  • Page 25

    25 SOUPS PEA AND HAM SOUP Ser ve s 10 INGREDIENTS 750g split pea s (green or y ellow) 1 T ablespoon oil 30g butter 3 large onions, fin ely chopped 4 large carr ots, diced 4 sticks celery , diced 8 cups/2 litres w ater 1 kg ham bones 4 ba y leav es 8 to 10 fresh s age lea ves Sea sa lt and fres hly ground pepper METHOD Split Pe a Pre pa ratio n 1. [...]

  • Page 26

    26 SOUPS SIMPLE VEGE T ABLE AND LENTIL SOUP Ser ve s 8 to 10 INGREDIENTS 2 T ablespoons oil 3 large onions, ch opped 4 clov es garlic, finely chopped 1 kg smoked ri bs or bacon bon es 4 sticks celery , finely chopped 5 carrots, diced 1 medium sweet potat o (400g), peeled and diced 12 cups/3 litres chick en or vegetable st ock 2 cups/ 400g red len[...]

  • Page 27

    27 VEGE T ABLES CHICKPEA CURR Y WITH S WEET PO TA TO Ser ve s 8 INGREDIENTS 500g dried chickpeas 2 T ablespoons oli ve oil 2 large onions, fin ely chopped 4 clov es garlic, finely chopped 1 T ablespoon fresh ch opped ginger 1 cinnamon stick 1 teas poon ground chilli pow der 3 teas poons groun d coriander 3 teas poons groun d cumin 1 T ablespoon b[...]

  • Page 28

    28 VEGE T ABLES INDIAN ST YLE PUMPKIN WITH Y OGUR T Ser ve s 10 to 12 INGREDIENTS 2½ kg pumpkin 2 T ablespoons oil 1 large onion, chopped 4 clov es garlic, finely chopped 2 T ablespoons fres h chopped ginger 2 small red chillies, fin ely chopped 1 T ablespoon groun d coriander 1 ⁄ 3 cup brown sugar 1 teas poon salt 700g bott le tomato pa ssata[...]

  • Page 29

    29 VEGE T ABLES CAPONA T A Ser ve s 10 to 12 INGREDIENTS 1.5kg eggplant, trimm ed and cut into lar ge 3 to 4cm chunks 2 T ablespoons salt ¼ cup oliv e oil 3 large onions, ch opped 5 clov es garlic, finely chopped 3 red capsic um, cut into 3cm chunk s 3 green capsic um, cut into 3cm chunk s 4 sticks celery , thickly sliced 2 x 400g cans diced tom [...]

  • Page 30

    30 FISH SRI LANK AN FISH CURR Y Ser ve s 10-12 INGREDIENTS 3 T ablespoons oil 4 onions, finely chopped 8 clov es garlic, finely chopped ½ cup finely chopped fr esh ginger 4 small red chillies, s eeds remo ved and finely chopped 2 T ablespoons gro und corian der 2 T ablespoons bla ck mustard seeds 3 teas poons groun d turmeric 20 fresh c urry l[...]

  • Page 31

    31 CHICKEN CHICKEN WITH SHALLO TS AND GARLIC Ser ve s 8 to 10 INGREDIENTS 3 kg chicken pieces (Thigh c utlets, drumsticks, chicken bre ast bone-in) ½ teas poon salt ½ teas poon ground whit e pepper 2 T ablespoons oil 20g butter 2 head s garlic, peeled and sep arated 300g eshallots peeled 2 cups/500ml dry white win e 1½ cups/375ml c ooled chicken[...]

  • Page 32

    32 CHICKEN SPICED SO Y CHICKEN Ser ve s 8 INGREDIENTS 2 T ablespoons oil 3kg chicken thigh cut lets, skin rem ov ed 1 cup /250ml salt reduc ed soy sauc e 1 cup /250ml Shao h sing (Chines e Cookin g Wine ) or dry sherry 4 clov es garlic, finely chopped ¼ cup chopped fres h ginger 4 star anise 2 cinnamon sticks 2 teas poons sesame oil ¼ cup brown [...]

  • Page 33

    33 CHICKEN CHICKEN MARSALA Ser ve s 8 INGREDIENTS 3 T ablespoons plain flo ur ½ teas poon salt ½ teas poon ground whit e pepper 12 chicken bre ast fillets (3kg) 2 T ablespoons oil 30g butter 250g eshallots, fin ely chopped 2½ cups Marsa la 1 cup /250ml chicken stock 2 T ablespoons cornflo ur Salt an d pepper ½ cup finely chopped gr een oni[...]

  • Page 34

    34 CHICKEN CHICKEN WITH FRESH HERBS AND TO MA TOE S Ser ve s 8 to 10 INGREDIENTS 2kg chicken pieces, (thigh c utlets, half br easts with bone in) skin r emov ed Salt an d freshly gr ound pepper 2 T ablespoons oli ve oil 1½ kg desiree or other potat oes, peeled and cut into large wedges 8 clov es garlic, peeled and ha lved 2 large chicken st ock cu[...]

  • Page 35

    35 LAMB AND VEAL ROA ST LEG LA MB Ser ve s 8 INGREDIENTS 2.5kg 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 et op wit h Ea sy Sea r™ p an 1. Sea son lamb a ll ov er with salt and pepper . 2. Plac e EasySe ar™ pan onto sto vetop an d prehe at for 2 to 3 minutes, add oil, h eat a further[...]

  • Page 36

    36 LAMB AND VEAL LAMB SHANKS BRAISED IN CHAR SUI SA UCE Ser ve s 8 INGREDIENTS 8 lamb sh anks ( approx 2½ k g) 2 T ablespoons plain flo ur 2 T ablespoons oil 1 large onion, finel y chopped 4 clov es garlic, finely chopped 2 to 3 T ablespoons finely ch opped fresh gin ger 2 small red chillies 3 cups/750ml chicken stock ¾ cup /175ml Char Sui sa[...]

  • Page 37

    37 LAMB AND VEAL LAMB KORM A Ser ve s 8 to 10 INGREDIENTS 2 T ablespoons oil 4 large onions, fin ely chopped 5 clov es garlic, finely chopped ¼ cup finely chopped fr esh ginger ½ cup groun d almond s 4 dried whole red chillies 1 T ablespoon groun d coriander 1 ½ teas poons groun d turmeric 1 T ablespoon groun d cumin ½ teas poon ground c ard[...]

  • Page 38

    38 BEEF OSSO B UCC O Ser ve s 8 to 10 INGREDIENTS ¼ cup plain flour Salt an d pepper 2½kg ve al sh anks, cut into 4cm thick piec es 3 T ablespoons oil 20g butter 4 large onions, ch opped 6 clov es garlic, finely chopped 4 large carr ots, diced 4 sticks celery , diced 3 cups/750ml white win e 2 beef stock cubes 700g bott le tomato pa ssata 3 ba [...]

  • Page 39

    39 BEEF BEEF BOURGUIGNON Ser ve s 10 to 12 INGREDIENTS 2 stems sage le av es 8 stems fres h thyme le av es 2½kg gra vy beef, cut int o 3cm cubes ¼ cup plain flour Salt an d freshly gr ound bla ck pepper 30g butter ¼ cup / 60ml oil 12 to 14 small picklin g onions, peeled 5 clov es garlic, finely chopped 200g speck or sla b bacon, dic ed 500g bu[...]

  • Page 40

    40 BEEF MEA TBALLS WITH IT ALIAN SA UCE Ser ve s 8 INGREDIENTS Meatb a lls 1½kg mince (use a mixtur e of pork, vea l or beef mince ) 2 onions, finely chopped 4 clov es garlic, finely chopped 1 cup fres h white brea dcrumbs 1 cup grated parm esan cheese 1 cup finely chopped Ita lian pars ley 2 T ablespoons chopped fr esh oreg ano Salt an d peppe[...]

  • Page 41

    41 BEEF P AST A BOLOGNESE Ser ve s 10 to 12 INGREDIENTS 1 ⁄ 3 cup olive oil 2½kg beef or pork mince 4 onions, finely chopped 5 clov es garlic, finely chopped 4 carrots, finel y chopped 4 sticks celery , finely chopped 1 cup /250ml red wine 2½ cups/625ml beef stock 2 x 700g bott les tomato pa ssata ½ cup tomato p aste 1 T ablespoon brown su[...]

  • Page 42

    42 BEEF CORNED BEEF Ser ve s 6 to 8 INGREDIENTS 2-3kg piece of corn ed beef 12 cups/3 litres w ater 2 onions, quartered ¼ cup 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 base . Pla[...]

  • Page 43

    43 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 44

    44 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 45

    45 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 ba se of slow cooker . 2. Plac e rhubarb , apples, w ater and sugar into EasyS[...]

  • Page 46

    46 NOTE S[...]

  • Page 47

    47 NOTE S[...]

  • 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 BSC560 Iss ue - A10 Austra lian C ustomers Mail: PO Box [...]