the Flavour Maker Instruction Booklet BSC560
CONGRATULATIONS on the purchase of your new Breville Flavour Maker
Contents 4 Breville recommends safety first 6 Know your Breville Flavour Maker 8 Before first use of your Breville Flavour Maker 12 A beginner’s guide to slow cooking 18 Hints and tips 20 Care and cleaning 22 Recipes 3
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.
Breville recommends safety first • Do not reheat food using your Flavour Maker. • Always slow cook with the stainless steel lid on, for the recommended time. • Avoid scalding from escaping steam when removing the stainless steel lid from the removable EasySear™ pan when hot by carefully lifting the lid angled away from yourself. • Do not allow water from the lid to drip into the slow cooker base, only into the removable EasySear™ pan.
KNOW your Breville Flavour Maker
KNOW YOUR Breville Flavour Maker A B A C, E D F G D H A. Silicon handle covers For heat protection B. Domed stainless steel lid Suitable for use in the oven C. Removable EasySear™ pan Designed for searing on the stovetop, slow cooking and roasting in the oven. Three coat Quantanium™ non-stick for easy cleaning. D. Wrap around element (not shown) Ensures an even temperature throughout the cooking process E. Extra large 7 litre capacity For family sized meals F.
BEFORE FIRST USE of your Breville Flavour Maker
Before first use 3. Heat EasySear™ pan on stovetop over medium to high heat. GAS OR ELECTRIC STOVETOP MEDIUM TO HIGH HEAT OIL Before first use, remove all promotional labels and packing materials and safely discard. Wash the removable EasySear™ pan and stainless steel lid in hot, soapy water, rinse and dry thoroughly. Wipe the inside and the outside of the stainless steel housing with a soft, damp cloth, then dry thoroughly. HOW TO SEAR BEFORE SLOW COOKING 4.
GAS OR ELECTRIC STOVETOP MEDIUM TO HIGH HEAT OIL Before first use 5. When finished searing, use oven mitts and carefully place EasySear™ pan back into slow cooker base. Proceed to How to Slow Cook section on this page. HOW TO SLOW COOK 1. Insert the EasySear™ pan which is either hot from searing on the stovetop or at room temperature into the slow cooker base. Add all ingredients into EasySear™ pan, ensuring denser foods are spread evenly across the bottom of the pan and not heaped to one side.
GAS OR ELECTRIC STOVETOP Before first use MEDIUM TO HIGH HEAT IMPORTANT 4. Turn the Temperature Control Dial to the desired setting, or as recommended in a recipe. Go to www.breville.com.au for slow cooked recipe ideas and recipes in this instruction book. • Always use the slow cooker with EasySear™ pan on a dry, level surface. • Never operate the slow cooker without the removable EasySear™ pan positioned in the slow cooker base.
A BEGINNER'S GUIDE TO SLOW COOKING with your Breville Flavour Maker
A BEGINNER'S GUIDE TO SLOW COOKING The Breville Flavour Maker is designed specifically for flavour layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same pan for browning onions, searing meats and creating casseroles, curries, soup, stock and bolognaise. For this reason, Breville have now developed a Flavour Maker with a EasySear™ pan.
A BEGINNER'S GUIDE TO SLOW COOKING SEARING AND BROWNING BEFORE SLOW COOKING Searing and browning in the EasySear™ pan on the stovetop may take a little extra time and whilst not strictly necessary, the rewards are evident in the end result. The EasySear™ pan keeps the heat stable and uniform allowing the meat to brown and form an even crust. Plus searing and browning seals in the moisture, intensifies the flavour and provides more tender results.
A BEGINNER'S GUIDE TO SLOW COOKING NOTE ROASTING IN THE slow cooker High humidity, altitude, cold tap water, ingredients and minor fluctuations may slightly affect the cooking times in the slow cooker with EasySear™ pan. Roasting meats in the Flavour Maker creates tender, flavoursome results. The long, slow, covered cooking process breaks down and softens the connective and muscle tissue within the meat, making it easier to slice.
A BEGINNER'S GUIDE TO SLOW COOKING SUITABLE MEAT CUTS FOR POT ROASTING Beef Topside, Blade, Silverside Roasts, Rolled Brisket. Lamb Forequarter, Shank, Shoulder. Veal Shoulder/Forequarter. Pork Loin, Neck. USING THE EasySear™ Pan AS STAND ALONE COOKWARE This slow cooker is equipped with a diecast removable EasySear™ pan to withstand temperature extremes. It can be used for browning and searing on a gas, electric or ceramic stovetop or as a traditional roasting pan for use in the oven.
HINTS AND TIPS for your new Breville Flavour Maker
HINTS AND TIPS • Trim all visible fat from meat or poultry. DONT’S • If a recipe calls for browning the meat, it may be browned in the EasySear™ pan on the gas, electric or ceramic stovetop. • Do not operate the slow cooker without the EasySear™ pan in position, in the slow cooker base. • Meat and poultry require at least 6 to 7 hours of cooking on Low setting or 3 to 4 hours on High setting. • Do not cook with frozen meats or poultry.
CARE AND CLEANING of your new Breville Flavour Maker
CARE AND CLEANING • • • • Before cleaning the Flavour Maker switch the Temperature Control Dial to OFF, switch off at the power outlet, unplug from the power outlet and remove the connector end of the power cord from the appliance inlet. Remove EasySear™ pan and allow to cool completely. To remove stubborn, cooked-on foods in the removable EasySear™ pan, soften by filling ¾ with water, bring to a slow boil on medium heat on the stove top, add detergent and simmer for 15 minutes.
RECIPES for your new Breville Flavour Maker
SOUPS FENNEL AND WHITE BEAN SOUP Serves 8 to 10 Ingredients 375g dried white beans 30g butter 1 Tablespoon olive oil 3 leeks, thinly sliced 4 cloves garlic, finely chopped 4 large bulbs fennel, halved and sliced 8 cups/2 litres vegetable or chicken stock ½ teaspoon ground white pepper Sea salt Wedges of fresh lemon Method White Bean Preparation 1. Place dried beans into a large bowl, cover with cold water and soak overnight. Rinse and drain well. Slow Cooking 5.
SOUPS SPICY KUMERA SOUP Serves 8 to 10 Ingredients 2 Tablespoons oil 3 large onions, chopped 1 Tablespoon Cajun spice ½ teaspoon ground fennel seeds 1 teaspoon ground cumin 6 cups/1½ litres vegetable or chicken stock 2kg kumera (sweet potato), peeled and cut into small chunks Salt and pepper 1 cup sour cream or natural yogurt Fresh tortillas Method Searing on the stovetop with EasySear™ pan 1. Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute. 2.
SOUPS PEA AND HAM SOUP Serves 10 Ingredients 750g split peas (green or yellow) 1 Tablespoon oil 30g butter 3 large onions, finely chopped 4 large carrots, diced 4 sticks celery, diced 8 cups/2 litres water 1 kg ham bones 4 bay leaves 8 to 10 fresh sage leaves Sea salt and freshly ground pepper Method Split Pea Preparation 1. Place split peas into a large bowl, cover with cold water and soak overnight. Rinse and drain well. Slow Cooking 4. Place EasySear™ pan back into slow cooker base. 5.
SOUPS SIMPLE VEGETABLE AND LENTIL SOUP Serves 8 to 10 Ingredients 2 Tablespoons oil 3 large onions, chopped 4 cloves garlic, finely chopped 1 kg smoked ribs or bacon bones 4 sticks celery, finely chopped 5 carrots, diced 1 medium sweet potato (400g), peeled and diced 12 cups/3 litres chicken or vegetable stock 2 cups/400g red lentils, rinsed and drained 1 cup/220g green lentils, rinsed and drained Salt and freshly ground black pepper 1 cup chopped fresh coriander or parsley Method Searing on the stovetop w
VEGETABLES CHICKPEA CURRY WITH SWEET POTATO Serves 8 Ingredients 500g dried chickpeas 2 Tablespoons olive oil 2 large onions, finely chopped 4 cloves garlic, finely chopped 1 Tablespoon fresh chopped ginger 1 cinnamon stick 1 teaspoon ground chilli powder 3 teaspoons ground coriander 3 teaspoons ground cumin 1 Tablespoon brown mustard seeds 3 x 400g cans diced tomatoes 3½ cups/875ml vegetable or chicken stock 2 Tablespoons brown sugar, well packed Salt and pepper to taste 750g peeled sweet potato, cut into
VEGETABLES INDIAN STYLE PUMPKIN WITH YOGURT Serves 10 to 12 Ingredients 2½ kg pumpkin 2 Tablespoons oil 1 large onion, chopped 4 cloves garlic, finely chopped 2 Tablespoons fresh chopped ginger 2 small red chillies, finely chopped 1 Tablespoon ground coriander 1 ⁄3 cup brown sugar 1 teaspoon salt 700g bottle tomato passata 400g can diced tomatoes, pureed 500g green beans, trimmed Yogurt Sauce: 1½ cups natural yogurt ¾ cup chopped fresh mint ½ teaspoon ground cumin Salt and pepper Method Pumpkin Preparati
VEGETABLES CAPONATA Serves 10 to 12 Ingredients 1.5kg eggplant, trimmed and cut into large 3 to 4cm chunks 2 Tablespoons salt ¼ cup olive oil 3 large onions, chopped 5 cloves garlic, finely chopped 3 red capsicum, cut into 3cm chunks 3 green capsicum, cut into 3cm chunks 4 sticks celery, thickly sliced 2 x 400g cans diced tomatoes ½ cup/125ml white wine vinegar 2 Tablespoons brown sugar, well packed 1 cup pitted halved green olives 1 ⁄3 cup capers, rinsed and drained Slow Cooking 6.
FISH SRI LANKAN FISH CURRY Serves 10-12 Ingredients 3 Tablespoons oil 4 onions, finely chopped 8 cloves garlic, finely chopped ½ cup finely chopped fresh ginger 4 small red chillies, seeds removed and finely chopped 2 Tablespoons ground coriander 2 Tablespoons black mustard seeds 3 teaspoons ground turmeric 20 fresh curry leaves 2 kg fresh ripe tomatoes, chopped into 2cm chunks 270ml can coconut cream 2kg thick firm white fish fillets cut into 3cm chunks, bones and skin removed Juice of 1 lemon 2 tsps sea s
CHICKEN CHICKEN WITH SHALLOTS AND GARLIC Serves 8 to 10 Ingredients 3 kg chicken pieces (Thigh cutlets, drumsticks, chicken breast bone-in) ½ teaspoon salt ½ teaspoon ground white pepper 2 Tablespoons oil 20g butter 2 heads garlic, peeled and separated 300g eshallots peeled 2 cups/500ml dry white wine 1½ cups/375ml cooled chicken stock 2 Tablespoons cornflour 2 Tablespoons chopped fresh thyme leaves Sprinkle chicken pieces with salt and pepper. Slow Cooking 7.
CHICKEN SPICED SOY CHICKEN Serves 8 Ingredients 2 Tablespoons oil 3kg chicken thigh cutlets, skin removed 1 cup/250ml salt reduced soy sauce 1 cup/250ml Shao hsing (Chinese Cooking Wine) or dry sherry 4 cloves garlic, finely chopped ¼ cup chopped fresh ginger 4 star anise 2 cinnamon sticks 2 teaspoons sesame oil ¼ cup brown sugar, well packed 2 Tablespoons cornflour ½ cup/125ml water 3 green onions, very thinly sliced 2 red chillies, seeds removed and thinly sliced METHOD Searing on the stovetop with EasyS
CHICKEN CHICKEN MARSALA Serves 8 Ingredients 3 Tablespoons plain flour ½ teaspoon salt ½ teaspoon ground white pepper 12 chicken breast fillets (3kg) 2 Tablespoons oil 30g butter 250g eshallots, finely chopped 2½ cups Marsala 1 cup/250ml chicken stock 2 Tablespoons cornflour Salt and pepper ½ cup finely chopped green onions METHOD Chicken Preparation 1. Mix together flour, salt and pepper. Coat each chicken breast fillet in the flour mixture shaking off excess. Slow Cooking 6.
CHICKEN CHICKEN WITH FRESH HERBS AND TOMATOES Serves 8 to 10 Ingredients 2kg chicken pieces, (thigh cutlets, half breasts with bone in) skin removed Salt and freshly ground pepper 2 Tablespoons olive oil 1½ kg desiree or other potatoes, peeled and cut into large wedges 8 cloves garlic, peeled and halved 2 large chicken stock cubes 1 cup/250ml white wine 2 Tablespoons polenta ¼ cup fresh oregano leaves 2 Tablespoons fresh thyme leaves 1kg ripe roma tomatoes, quartered and seeds removed 1 cup grated pecorino
LAMB AND VEAL ROAST LEG LAMB Serves 8 Ingredients 2.5kg leg of lamb Sea salt and freshly ground black pepper 1 Tablespoon oil METHOD Searing on the stovetop with EasySear™ pan 1. Season lamb all over with salt and pepper. 2. Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil, heat a further 1 minute. 3. Add lamb and cook until golden brown all over. Remove from pan. Slow Cooking 4. Place EasySear™ pan back into slow cooker base. Place the stainless steel rack provided into pan. 5.
LAMB AND VEAL LAMB SHANKS BRAISED IN CHAR SUI SAUCE Serves 8 Ingredients 8 lamb shanks (approx 2½ kg) 2 Tablespoons plain flour 2 Tablespoons oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 2 to 3 Tablespoons finely chopped fresh ginger 2 small red chillies 3 cups/750ml chicken stock ¾ cup/175ml Char Sui sauce 1 ⁄3 cup/90ml Hoi Sin sauce 2 Tablespoons soy sauce METHOD Lamb Preparation 1. Coat each lamb shank in flour shaking off excess. Searing on the stovetop with EasySear™ pan 2.
LAMB AND VEAL LAMB KORMA Serves 8 to 10 Ingredients 2 Tablespoons oil 4 large onions, finely chopped 5 cloves garlic, finely chopped ¼ cup finely chopped fresh ginger ½ cup ground almonds 4 dried whole red chillies 1 Tablespoon ground coriander 1 ½ teaspoons ground turmeric 1 Tablespoon ground cumin ½ teaspoon ground cardamom seeds 2 cinnamon sticks 3 kg cubed lamb 1 cup natural yogurt 2 x 410g cans tomato puree 1 teaspoon salt Extra 1 cup natural yogurt 4 to 6 tomatoes, diced 1 cup chopped fresh coriander
BEEF OSSO BUCCO Serves 8 to 10 Ingredients ¼ cup plain flour Salt and pepper 2½kg veal shanks, cut into 4cm thick pieces 3 Tablespoons oil 20g butter 4 large onions, chopped 6 cloves garlic, finely chopped 4 large carrots, diced 4 sticks celery, diced 3 cups/750ml white wine 2 beef stock cubes 700g bottle tomato passata 3 bay leaves Gremolata: 4 cloves garlic, finely chopped Finely grated rind of 1 lemon ½ cup chopped fresh parsley METHOD Veal Preparation 1. Mix together flour, salt and pepper.
BEEF BEEF BOURGUIGNON Serves 10 to 12 Ingredients 2 stems sage leaves 8 stems fresh thyme leaves 2½kg gravy beef, cut into 3cm cubes ¼ cup plain flour Salt and freshly ground black pepper 30g butter ¼ cup/ 60ml oil 12 to 14 small pickling onions, peeled 5 cloves garlic, finely chopped 200g speck or slab bacon, diced 500g button mushrooms, trimmed 1 ⁄3 cup tomato paste 3 cups/750ml red wine 2 cups/500ml beef stock 2 bay leaves Slow Cooking 7. Place EasySear™ pan back into slow cooker base. 8.
BEEF MEATBALLS WITH ITALIAN SAUCE Serves 8 Ingredients Meatballs 1½kg mince (use a mixture of pork, veal or beef mince) 2 onions, finely chopped 4 cloves garlic, finely chopped 1 cup fresh white breadcrumbs 1 cup grated parmesan cheese 1 cup finely chopped Italian parsley 2 Tablespoons chopped fresh oregano Salt and pepper to taste Tomato Sauce 2 Tablespoons olive oil 2 large onions, finely chopped 4 cloves garlic, finely chopped 1 red capsicum, finely chopped 1 cup/250ml dry white wine 3 x 400g cans dic
BEEF PASTA BOLOGNESE Serves 10 to 12 Ingredients ⁄3 cup olive oil 2½kg beef or pork mince 4 onions, finely chopped 5 cloves garlic, finely chopped 4 carrots, finely chopped 4 sticks celery, finely chopped 1 cup/250ml red wine 2½ cups/625ml beef stock 2 x 700g bottles tomato passata ½ cup tomato paste 1 Tablespoon brown sugar 2 Tablespoons chopped fresh oregano Salt and freshly ground black pepper to taste 1 Slow Cooking 6. Place EasySear™ pan back into slow cooker base and cover with lid. 7.
BEEF CORNED BEEF RED CURRY OF BEEF Serves 6 to 8 Serves 10 to 12 Ingredients Ingredients 2-3kg piece of corned beef 12 cups/3 litres water 2 onions, quartered ¼ cup brown sugar, well packed 1 Tablespoon black peppercorns 3 bay leaves Several sprigs of fresh herbs (parsley, thyme, sage, rosemary) 2 Tablespoons oil 2 large onions, chopped 6 cloves garlic, finely chopped ¼ cup finely chopped fresh ginger ¾ cup red curry paste 2 teaspoons shrimp paste (belancan) 3 kg chuck steak, cut into 3cm cubes 2 cup
BEEF Slow Cooking 5. Place EasySear™ pan back into slow cooker base. 6. Add beef stock, fish sauce, coconut milk, carrots, kaffir leaves and lemongrass, mix well. 7. Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting and cook for 5 to 6 hours or until beef is tender. 8. Remove lemongrass and kaffir leaves and discard. Season with sugar and salt then stir in bamboo shoots, mix well. 9. Serve red curry topped with chopped tomato, coriander and extra chillies (optional).
DESSERTS CARAMEL PUDDING WITH BUTTERSCOTCH SAUCE Serves 6 Ingredients 125g butter 1 cup/250ml milk ¾ cup/150g brown sugar, well packed 2 x 60g eggs, lightly beaten 2 teaspoons vanilla essence 2 cups/300g self raising flour 1 teaspoon baking powder Butterscotch Sauce Extra 1 cup/200g brown sugar, well packed 2 Tablespoons golden syrup 1 cup/250ml boiling water METHOD 1. Stir butter, milk and brown sugar together in a large saucepan over a Low heat until butter has melted, do not boil.
DESSERTS POACHED RHUBARB AND APPLE Serves 8 to 10 Ingredients 3 large bunches rhubarb stems, cut into 5cm lengths 12 large apples, peeled and cut into thick slices 1¼ cups/310ml water 1½ cups/300g sugar METHOD Slow Cooking 1. Place EasySear™ pan into base of slow cooker. 2. Place rhubarb, apples, water and sugar into EasySear™ pan, mix well. 3. Cover with lid, turn Temperature Control Dial to ‘LOW’ setting. Cook for 3 to 5 hours or until rhubarb is tender but still has some shape. 4.
NOTES 46
NOTES 47
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