Breville BSC500 инструкция обслуживания

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

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

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[...]

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[...]

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[...]

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 [...]

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

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[...]

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

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[...]

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[...]

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 [...]

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

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[...]

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 [...]

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[...]

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[...]

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

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 [...]

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

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[...]

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

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 [...]

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 [...]

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 [...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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 [...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]

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[...]