Breville the Multi Chef BRC600 Instruction Booklet
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Breville the Multi Chef BRC600 Instruction Booklet

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Summary of Contents for Breville the Multi Chef BRC600

  • Page 1 Multi Chef ™ Instruction Booklet BRC600...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville Multi Chef ™...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville the Multi Chef™ Operating your Breville Multi Chef™ - How to make risotto (p10) - How to make rice (p11) - How to slow cook (p14) Rice cooking tables Rice variations Steaming foods...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions.
  • Page 5 • To prevent damage to the multi cooker any way. Return the entire appliance to do not use alkaline cleaning agents the nearest authorized Breville service when cleaning, use a soft cloth and mild centre for examination and/or repair. detergent.
  • Page 6 BREvILLE RECOMMENdS SAFETy FIRST • The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance.
  • Page 7 KNOW your Breville Multi Chef ™...

  • Page 8: Know Your Breville The Multi Chef

    PAGE HEAdER..KNOW yOUR BREvILLE MULTI CHEF™ Tempered domed glass lid LOW SLOW COOK setting With steam vent. Dishwasher safe. Gently simmers food for an extended period of time. Removable non-stick cooking bowl Prevents risotto and rice from sticking. HIGH SLOW COOK setting...
  • Page 9 OPERATING your Breville Multi Chef ™...

  • Page 10: Operating Your Breville Multi Chef

    PAGE HEAdER..OPERATING yOUR BREvILLE MULTI CHEF™ BEFORE FIRST USE Stir in Arborio or carnaroli rice and mix well. Sauté for approximately 2-3 Before first use, remove all packaging minutes, stirring occasionally. material and promotional labels and wash 10. Pour in wine (if using) and cook...

  • Page 11: How To Make Rice (P11)

    PAGE HEAdER..OPERATING yOUR BREvILLE MULTI CHEF™ NOTE There may be occasions when Allow the risotto to rest in the KEEP the multi cooker switches to the WARM setting for 5 or 10 minutes to KEEP WARM setting or switches finish cooking.

  • Page 12: Multi Chef

    PAGE HEAdER..OPERATING yOUR BREvILLE MULTI CHEF™ Place measured rice into a separate bowl Plug power cord into 230V or 240V and wash with cold water to remove power outlet. The START|CANCEL button and RISOTTO button surround any excess starch. The rice is ready for cooking when water runs clear from the will illuminate in white.

  • Page 13: Multi Chef

    PAGE HEAdER..OPERATING yOUR BREvILLE MULTI CHEF™ • To ensure continued protection IMPORTANT against risk of electric shock, connect to properly grounded • Always place liquid into the outlets only. removable cooking bowl before pressing the START|CANCEL • Cook only in removable non-stick button.

  • Page 14: How To Slow Cook (P14)

    OPERATING yOUR BREvILLE MULTI CHEF™ HOW TO SLOW COOK Slow Cook Settings The multi cooker has two slow cook settings: SEAR setting Low and High. Use the recommended Searing in the multi cooker may take a little guidelines below to determine cooking time...

  • Page 15: Multi Chef

    Pork leg steaks, diced belly, diced shoulder, boneless loin chops. For this reason, Breville have now developed a SLOW COOK with a SAUTÉ|SEAR Chicken pieces bone in (thigh cutlets/ setting to caramelise vegetables and sear drumsticks).

  • Page 16: Rice Cooking Tables

    RICE COOKING TABLES for your Breville Multi Chef ™...
  • Page 17 PAGE HEAdER..RICE COOKING TABLES The rice scoop provided with your multi cooker is used in the following tables. NOTE The multi cooker rice scoop is not a standard metric measuring cup. 1 multi cooker rice scoop is equal to 150g of uncooked rice and 180ml of water. (1 Australian standard metric measuring cup is equal to 200g of uncooked rice) If your multi cooker rice scoop is lost or misplaced, use another cup but maintain the same cooking ratios and ensure you do not exceed the 10 scoop maximum line in the...

  • Page 18: Rice Variations

    RICE vARIATIONS for your Breville Multi Chef ™...
  • Page 19 PAGE HEAdER..RICE vARIATIONS SAvORy RICE Prepare rice in the multi cooker as specified, • Add a little extra water for fluffier substituting all the water with the same rice and a little less water for quantity of chicken, beef, fish, or vegetable firmer rice.

  • Page 20: Steaming Foods

    STEAMING FOOdS in your Breville Multi Chef ™...

  • Page 21: Steaming

    STEAMING Steamed foods retain most of their nutritional NOTE value when cooked in the multi cooker. Keep the glass lid on while steaming food Foods may be steamed by placing food in the unless the recipe or chart specifically stainless steel steaming tray over stock or states to remove the lid.
  • Page 22 STEAMING vEGETABLES PREPARATION & TIPS QUANTITy COOKING TIME Artichoke remove hard outer leaves & stalk 2 medium 30-35 Asparagus trim, leave as spears 2 bunches 12-14 Beans top and tail, leave whole 250g 13-15 Beets trim, do not break skin 300g 12-13 Bell Peppers cut into strips 3 medium 14-16 Broccoli cut into florets 250g 8-10 Brussel Sprouts cut a cross in the base 375g 17-19 Cabbage large pieces 500g 10-12 Carrots cut into strips 3 medium...

  • Page 23: Steaming Poultry

    STEAMING HINTS ANd TIPS FOR STEAMING • Ensure fish fillets are in a single layer and do not overlap. FISH ANd SEAFOOd • Fish is cooked when it flakes easily with • Season fish with fresh herbs, onions, a fork and is opaque in color. lemon etc.
  • Page 24 STEAMING HINTS ANd TIPS FOR STEAMING dUMPLINGS • Fresh or frozen dumplings and savoury buns can be steamed. • Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to avoid sticking to the steaming tray. TyPE SUGGESTIONS ANd TIPS COOKING TIME (MINUTES)

  • Page 25: Care And Cleaning

    CARE & CLEANING for your Breville Multi Chef ™...
  • Page 26 Breville does not recommend that any parts of your multi cooker are washed in To prevent damage to the multi cooker a dishwasher as harsh detergents and hot...

  • Page 27: Troubleshooting

    TROUBLESHOOTING...
  • Page 28 PAGE HEAdER..PAGE HEAdER..TROUBLESHOOTING PROBLEM WHAT TO dO The multi cooker suddenly switches off. • Ensure power plug is connected properly to the appliance and to power outlet. • The appliance has been stressed or has overheated due to cooking conditions.
  • Page 29 RECIPES for your Breville Multi Chef ™...
  • Page 30 PAGE HEAdER..RECIPES CREAMy TOMATO ANd LENTIL CHICKEN CACCIATORE SOUP Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 1 tablespoon olive oil 2kg chicken pieces (skin removed) 1 tablespoon olive oil 1 medium onion, sliced 1 large red onion, sliced 2 cloves garlic, crushed 2 cloves garlic, crushed 1 cup tomato passatta 1 small red chilli, seeds removed and finely chopped ½ cup pitted Kalamata olives 2 tablespoons tomato paste ¼ cup white wine 3 cups tomato passatta ½ cup chicken stock 4 cups chicken stock 200g button mushrooms, halved 2 teaspoons brown sugar 2 teaspoons chopped fresh rosemary ¾ cup red lentils 2 teaspoons sugar 1 cup Greek yoghurt Salt and freshly ground black pepper Salt and freshly ground pepper ¼ cup chopped fresh basil 2 tablespoons chopped coriander METHOd...
  • Page 31 PAGE HEAdER..RECIPES CHICKEN WITH ROSEMARy, LEMON LAMB SHANK RAGU ANd GARLIC Serves 4 Serves 4-6 INGREdIENTS INGREdIENTS 2 tablespoons olive oil ¼ cup plain flour 1 tablespoon olive oil 6 small lamb shanks, frenched 2kg chicken pieces, skin removed 1 onion, chopped 1 onion, chopped 2 cloves garlic, crushed 3 cloves garlic, sliced 1 carrot, diced 1 teaspoon grated lemon rind 1 large stick celery, diced 1 teaspoon cracked black pepper L cup tomato paste 1 tablespoon fresh chopped rosemary ½ cup red wine ½ cup white wine 400g can diced tomatoes ½ cup chicken stock ½ cup chicken or beef stock 2 tablespoons lemon juice 1 bay leaf Salt and freshly ground black pepper Salt and freshly ground black pepper METHOd...
  • Page 32 PAGE HEAdER..RECIPES FRAGRANT LAMB CURRy EASy OSSO BUCCO Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 2 tablespoons vegetable oil 6 x 4cm thick Osso Bucco (Veal shanks) 1.5kg lamb leg, diced into 5cm cubes 2 tablespoons plain flour 1 large onion, sliced 2 tablespoons olive oil 2 cloves garlic, crushed L cup white wine 2cm knob ginger, finely chopped 400g can diced tomatoes 1 tablespoon ground coriander 2 teaspoons caster sugar 1 tablespoon ground cumin Salt and freshly ground black pepper 1 tablespoon curry paste Gremolata 1 teaspoons ground turmeric 4 cloves garlic, finely chopped ½ teaspoon ground cloves Finely grated rind of 1 lemon 5 cardamom pods ½ cup chopped fresh parsley 1 cinnamon stick METHOd 1 cup water or chicken stock ½ cup plain yoghurt Press the SAUTÉ|SEAR button and L cup chopped coriander to serve...
  • Page 33 PAGE HEAdER..RECIPES TEx-MEx BEEF ANd BEANS BOLOGNESE SAUCE Serves 4-6 Serves 4 INGREdIENTS INGREdIENTS 1½ cups dried red kidney beans, soaked 2 tablespoons olive oil overnight in cold water 1 large onion, chopped 2 tablespoons oil 2 cloves garlic, crushed 1.3kg chuck steak cut into 5cm cubes 1kg beef or pork mince 2 large onions, sliced L cup tomato paste 3 cloves garlic, chopped ½ cup red wine 1 tablespoon ground cumin 1 large carrot, grated 2 teaspoons chilli powder 400g can diced tomatoes 2 teaspoons dried oregano flakes 1 teaspoon dried oregano 400g can diced tomatoes 1 bay leaf ½ cup beef stock ½ cup beef stock or water 1 green capsicum cut into large pieces Salt and freshly ground black pepper Salt and freshly ground black pepper ¼ cup chopped fresh basil Sour cream, guacamole, grated cheddar cheese METHOd...
  • Page 34 PAGE HEAdER..RECIPES SPICy MIxEd dHAL RISOTTO MILANESE Serves 4-6 Serves 4-6 INGREdIENTS INGREdIENTS 1 tablespoon oil 1 tablespoon olive oil 1 tablespoon black mustard seeds 40g butter 1 large red onion, sliced 1 onion, finely chopped 4 cloves garlic, crushed 2 cloves garlic, crushed 4cm piece ginger, grated 350g Aborio or Canaroli rice 1 tablespoon ground coriander 1 cup white wine 2 teaspoons ground turmeric 4 cups hot chicken stock 2 small red chillies, chopped Salt and freshly ground black pepper ½ cup yellow split peas ½ cup grated parmesan cheese ½ cup red lentils METHOd ½ cup brown lentils 3 cups vegetable stock SAUTÉ|SEAR setting 3 tomatoes, chopped Press the SAUTÉ|SEAR button and Sea salt to taste then the START|CANCEL button.
  • Page 35 PAGE HEAdER..RECIPES RISOTTO AL A FUNGHI RISOTTO Setting Stir in stock, cover with lid and press Serves 4-6 the RISOTTO button and then the INGREdIENTS START|CANCEL button. 2 tablespoons oil When it switches to the WARM setting, 30g butter which will take about 20 - 30 minutes, 6 to 8 eschallots, finely chopped remove the lid and stir through grated 400g assorted mushrooms, sliced...
  • Page 36 PAGE HEAdER..RECIPES CHICKEN RISOTTO WITH PESTO & RISOTTO Setting ROCKET Stir in chicken stock, mixing well. Cover with lid and press the RISOTTO button Serves 4-6 and then the START|CANCEL button. INGREdIENTS When it has automatically switched 30g butter to the WARM setting, which will take 300g chicken breast fillet, thinly sliced about 20 - 30 minutes, remove lid and 1 tablespoon oil...
  • Page 37 PAGE HEAdER..RECIPES PRAWN ANd ASPARAGUS RISOTTO RISOTTO Setting Stir in chicken stock and pepper, Serves 4-6 mixing well. Cover with lid and press INGREdIENTS the RISOTTO button and then the 40g butter START|CANCEL button. 400g medium green prawns, peeled and When it has automatically switched deveined to the WARM setting, which will take 1 tablespoon oil...
  • Page 38 PAGE HEAdER..RECIPES THyME, BARRAMUNdI ANd PEA RISOTTO Setting RISOTTO Stir in stock, cover with lid and press Serves 4-6 the RISOTTO button and then the START|CANCEL button. Cook for 18 - INGREdIENTS 20 minutes, stirring occasionally or until 20g butter most of the liquid has been absorbed.
  • Page 39 PAGE HEAdER..RECIPES TURKISH PILAF RICE|STEAM setting Serves 4-6 Stir in stock, cover with lid and press the RICE|STEAM button and then the INGREdIENTS START|CANCEL button. 2 tablespoons olive oil 1 red onion, finely chopped When the cooker has automatically 2 cloves garlic, finely chopped switched to the WARM setting, which 1 teaspoon cardamom pods, finely crushed should take about 15 - 20 minutes, 1 teaspoon ground cumin...
  • Page 40 PAGE HEAdER..RECIPES SUSHI RICE SUSHI ROLLS INGREdIENTS INGREdIENTS 600g short grain sushi rice, washed and drained 6 sheets Nori seaweed 4 cups water Prepared Sushi Rice( see recipe) 2 tablespoons rice vinegar Wasabi paste, to taste 2 tablespoons caster sugar Add any combination of fillings such as: ½ teaspoon salt Smoked salmon, thinly sliced Extra tablespoon of rice vinegar for rolling Japanese pickled ginger and vegetables Finely sliced cucumber METHOd Sashimi salmon or tuna Avocado RICE|STEAM setting Shredded carrot Place washed rice and water into the Cooked prawns removable cooking bowl. Cover with lid. Finely shredded lettuce Mayonnaise Press the RICE|STEAM button and then...
  • Page 41 PAGE HEAdER..RECIPES ROASTEd PUMPKIN & QUINOA TROPICAL MANGO RICE SALAd Serves 4 -6 Serves 4-6 INGREdIENTS INGREdIENTS 275g short grain white rice, washed and drained 1 cup mango nectar 3 tablespoons olive oil 1 cup water 400g pumpkin, peeled and cut into 1.5cm cubes 450g can sliced peaches, drained, juice reserved 2 rice scoops quinoa 2 teaspoons finely grated lime rind 3 rice scoops chicken stock 270ml can coconut cream 4 green onion, finely sliced ¼ cup passionfruit pulp 3-4 dried figs 1 tablespoon cinnamon sugar 50g baby spinach leaves 2 tablespoons lemon juice METHOd METHOd Place washed rice, mango nectar, water and reserved peach juice (set peach SAUTÉ|SEAR setting slices aside) into the removable cooking...
  • Page 42 PAGE HEAdER..RECIPES STEAMEd WHOLE FISH WITH GINGER & GREEN ONIONS Serves 2 INGREdIENTS 300-400g whole snapper or bream, cleaned and scaled 2cm piece fresh ginger, peeled and cut into thin strips 1 lime, sliced 1 cup coriander sprigs 3 cups water 2 tablespoons soy sauce 1 tablespoon peanut oil 3 green onions, finely sliced METHOd Wash and dry the fish. Cut 2 slits at a 45° angle through each side of the fish. Place some of the ginger and a slices of lime into each slit.
  • Page 43 NOTES...
  • Page 44 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2011. Due to continued product improvement, the products illustrated/photographed in this booklet may vary slightly from the actual product.

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