Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers ✉ Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA ☎ Customer Service: 1300 139 798 Fax (02) 9384 9601 Email Customer Service: askus@breville.com.au New Zealand Customers ✉ Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ☎ Customer Service: 09 271 3980 Fax 0800 288 513 Email Customer Service: askus@breville.
Contents Page 2 Breville recommends safety first 4 Know your Breville Avance Meal Maker 3 6 Operating your Breville Avance Meal Maker 3 7 Using the temperature control settings 8 A beginner’s guide to slow cooking 9 Hints and tips 12 Care and cleaning 13 Recipes 15 Congratulations on the purchase of your new Breville Avance Meal Maker 3
Breville recommends safety first Important safeguards for all electrical appliances We at Breville 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 : • Unwind the cord before use.
Know your Breville Avance Meal Maker 3 Operating your Breville Avance Meal Maker 3 Tempered glass lid allows the food to be monitored during cooking Removable crockery bowl Stainless steel housing with 3 litre capacity Before first use Important Before first use, remove all packaging material and promotional labels and wash the removable crockery bowl and glass lid in hot, soapy water, rinse and dry thoroughly. • Always use the Avance Meal Maker 3 on a dry, level surface.
Using the temperature control settings A beginner’s guide to slow cooking Keep Warm setting In years gone by, food cooked in large pots and allowed to simmer for hours was full of flavour, moist and tender. The Breville Avance Meal Maker 3 is designed to produce these same results, whilst leaving you the time to do other things, making it perfect for today’s busy lifestyles. The Keep Warm setting is used to keep cooked foods at serving temperature.
A beginner’s guide to slow cooking continued Adapting liquid amounts Preparing meat and poultry Browning before slow cooking Pot roasting When food is cooking in your Avance Meal Maker 3, most moisture is retained. To allow for this when using traditional recipes it is advisable to halve the liquid content. Select the leanest cuts when purchasing meat. Trim the meat or poultry of any visible fat. If possible, purchase chicken portions without the skin.
Hints and tips Care and cleaning • Always thaw frozen meat and poultry before cooking. Don’ts • Trim all visible fat from meat or poultry. • Do not place removable crockery bowl or glass lid into or under cold water while still hot. • Meat and poultry require at least 6-7 hours of cooking on Low setting. • Ensure that the food or liquid to be cooked fills at least 1/2 to 3/4 or more of the removable crockery bowl.
Recipes Page 14 Soups 16 Chicken 19 Beef, pork, veal and lamb 21 Vegetarian 26 Desserts 29 Recipes
Soups Measurements used are Australian Standard Metric Cups and Spoons. Note Creamy tomato and lentil soup Serves 4-6 11/2 tablespoons olive oil 1 large Spanish onion, peeled and sliced 2 garlic cloves, peeled and crushed 1 teaspoon minced chilli 3 cups / 750ml tomato puree 3 cups / 750ml beef stock 1 /4 cup tomato paste 3 teaspoons brown sugar 3 /4 cup / 150g red lentils 1 cup / 250ml cream 2 tablespoons sun-dried tomato pesto 1. Heat oil in a non-stick pan.
Soups continued Chicken Fiery three bean chowder Chicken Cacciatore Serves 4-6 1 tablespoon peanut oil 1 medium onion, peeled and chopped 2 garlic cloves, peeled and crushed 1 small red chilli, finely chopped 3 teaspoons ground cumin 1 teaspoon ground coriander 2 tablespoons tomato paste 400g canned tomatoes, chopped 21/2 cups / 625ml vegetable stock 3 /4 cup / 120g canned diced capsicum, drained 1 cup / 200g canned corn kernels, drained 1 cup / 220g canned butter beans, drained and rinsed 1 cup / 220g
Chicken continued Beef, pork, veal and lamb Burmese chicken Chicken with mushrooms Gingered lamb curry Beef rendang Serves 4-6 Serves 4-6 Serves 4-6 Serves 4-6 1 tablespoon oil 1 medium onion, peeled and chopped 11/2 tablespoons lemon grass, finely sliced 1 bay leaf 1 small red chilli, finely chopped 4 garlic cloves, peeled and crushed 3 teaspoons fresh ginger, peeled and grated 11/2 teaspoons ground turmeric 1 /4 teaspoon ground cardamom 1 /2 teaspoon ground cinnamon 1 /4 teaspoon ground cumin 1
Beef, pork, veal and lamb continued Lamb shanks in a tomato pesto sauce Sweet orange pork Corned silverside with plum balsamic glaze Tagine of beef Serves 4 Serves 4-6 Serves 4-6 1 tablespoon olive oil 4 large French cut lamb shanks, trimmed of fat 1 medium Spanish onion, peeled and sliced 200g button mushrooms, sliced 3 garlic cloves, peeled and crushed 400g canned tomatoes, chopped 2 tablespoons tomato paste 2 tablespoons sun-dried tomato pesto 1 /2 cup / 125ml red wine 3 tablespoons sweet sherry o
Beef, pork, veal and lamb continued Easy Osso Bucco Moroccan veal Chilli con carne Serves 4 Serves 4-6 Serves 4-6 8 lean veal shanks, 4cm thick 2 tablespoons plain flour 2 tablespoons olive oil 2 cups / 530g Italian style tomato cooking sauce 3 /4 cup / 180ml white wine 11/2 teaspoons caster sugar 11/2 teaspoons cracked black pepper 1 /2 teaspoon salt 3 tablespoons fresh basil leaves, chopped 4 tablespoons pesto 2 teaspoons grated lemon rind 1 tablespoon oil 1.
Vegetarian Curried pumpkin with spinach Chilli bean and vegetable combo Chick pea curry Spicy mixed dhal Serves 4-6 Serves 4-6 Serves 4-6 Serves 4-6 1 cup/ 200g dried chick peas 2 cups/ 500ml vegetable stock 1 tablespoon vegetable oil 1 medium onion, peeled and finely chopped 1 teaspoon grated fresh ginger, 2 garlic cloves, peeled and crushed 11/2 teaspoons garam masala 11/2 teaspoons ground cumin 11/2 teaspoons ground coriander 11/2 teaspoons sweet paprika 1 /4 teaspoon chilli powder 1 /2 teaspoon
Vegetarian continued Vegetable primavera Desserts Cucumber Raita Lemon and lime delicious pudding 2 Lebanese cucumbers peeled and finely chopped 250ml plain yoghurt 1 teaspoon cumin 1 teaspoon grated fresh ginger Salt and pepper if desired Serves 4 Serves 4-6 2 tablespoons olive oil 500g desiree potatoes, peeled and quartered 500g pumpkin, peeled and sliced 300g kumera, peeled and cut into 3cm lengths 1 large red capsicum, trimmed and quartered 3 large garlic cloves, unpeeled 1 teaspoon sea salt 11/2 t
Notes 30 Notes 31