Breville Fast Slow Cooker™ Instruction Booklet BPR200
CONGRATULATIONS On the purchase of your new Breville Fast Slow Cooker ™
Contents 4 Breville recommends safety first 7 Know Your Breville Fast Slow Cooker ™ 10 Quick Start Guide 12 Before first use 16 Operating Your Breville Fast Slow Cooker™ 22 Pressure cooking guide & converting conventional recipes 38 Care and cleaning 42 Troubleshooting 44 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. Important safeguards Read all instructions BEFORE USE AND SAVE FOR FUTURE REFERENCE • Do not move Breville Fast Slow Cooker when in use.
Breville recommends safety first • Do not attempt to open Breville Fast Slow Cooker lid after pressure cooking until all internal pressure has been released and is slightly cooled. If the lid will not turn to unlock, this indicates that appliance is still under pressure – do not force lid open. Any pressure remaining can be hazardous. See operating instructions for “steam release” directions in this instruction book. (see step 10-12 page 20) Ensure that lid is properly closed before operating.
Breville recommends safety first • To protect against electric shock, do not immerse Breville Fast Slow Cooker base, power base, power cord or power plug in water or allow moisture to come in contact with these parts. • This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may cause injury. • Keep Breville Fast Slow Cooker clean.
KNOW your Breville Fast Slow Cooker™
KNOW YOUR BREVILLE FAST SLOW COOKER B C A D E I J F K G L M H A. Lid Handle B. Pressure Regulator/Release valve Controls rate at which steam vents out of cooker and subsequently degree of pressure inside the cover. C. Adjustable Pressure Control/Dial Choose from Low, Medium or High. D. Safety Locking Lid Can not be opened whilst pressure cooking. Not dishwasher safe. E. 6 Litre Removable Non-stick Cooking bowl. Dishwasher Safe. F. Cool Touch Handles G. Brushed Stainless Steel Base & Lid 8 H.
KNOW YOUR BREVILLE FAST SLOW COOKER R S T Q U c) a) d) b) e) V W N O P Control Panel N. Function button Press to select desired cooking method. Setting selection a) SAUTE/SEAR Indicator Light Sear and brown meats plus saute onions and garlic, before pressure cooking or slow cooking. b) SLOW COOK Indicator Light Select from 6 hours or 8 hours. c) PRESSURE COOK Indicator Light d) STEAM Indicator Light e) WARM Indicator Light Automatic or manual. O. Start/Cancel button P.
Quick Start Guide This Quick Start Guide is designed for first time use. For safety and more information, refer to your Instruction Booklet. A 1 2 3 Before First Use Preparing the Fast Slow Cooker for use Remove Lid. Wash non-stick cooking bowl. B 1 2 1Litre MINIMUM Place food to be cooked into removable cooking bowl with 1L minimum liquid. Ensure Pressure Regulator Release Valve is turned to Pressure position. Return dry clean silicone rubber gasket securely back to gasket holder.
C 1 2 3 How to Sear Press FUNCTION button until SAUTÉ/SEAR function indicator light flashes. D 1 Press TIMER Button – select from 02 to 99 minutes. 2 Press START/CANCEL button to start cooking – indicator light will stop flashing. 3 1 How to Slow Cook 2 Close and lock lid in a clockwise direction by aligning arrows. E 4 Press FUNCTION button until Press TIMER button and select SLOW COOK indicator light flashes. either 6 or 8 hours.
BEFORE FIRST USE of your Breville Fast Slow Cooker™
Before first use Preparing the fast SLOW COOKER for use 1. Before first use, remove all promotional labels and packing materials and discard in a safe place to avoid a choking hazard. 2. Remove the lid by taking hold of the handle, turning it counter clockwise and lifting the lid up and off the appliance.
Before first use DO’S • Always thaw frozen meat and poultry before cooking. • Use dry oven mitts when lifting the removable bowl after cooking. • Always store Breville Fast Slow Cooker in a cool, dry place. DONT’S • Do not operate any of settings without removable cooking bowl in position. • Do not cook with frozen meats or poultry. • Do not remove stainless steel lid when using the Slow Cook setting unnecessarily as this will result in major heat loss.
hints and tips before pressure cooking & slow cooking PREPARING MEAT AND POULTRY Select cuts of meat suitable for slow cooking and pressure cooking and trim meat or poultry of any visible fat and excess skin. Excess fat will result in extra liquid being formed as it melts and cooks. Pressure Cooking and Slow cooking allows less tender cuts of meat to be used. Such as beef cheeks, pork shoulder, and veal shanks.
OPERATING your Breville Fast Slow Cooker™
A beginNer's guide to sautÉ and sear SAUTEING AND SEARING BEFORE PRESSURE COOKING & SLOW COOKING 2. Click steam condensation collector into place. Sautéing and Searing in Breville Fast Slow Cooker may take a little extra time and whilst not strictly necessary, the rewards are evident in the end result. Saute and Sear setting keeps the heat stable, browning meat and caramelising vegetables. This seals in the moisture, tenderises and intensifies the flavour.
A beginner's guide to SAUTÉ AND SEAR 6. When desired cooking time is displayed, press START/CANCEL button. SAUTÉ/ SEAR indicator light will stop flashing and will illuminate a solid red. The count down timer will commence. Allow Breville Fast Slow Cooker to heat with the lid off for approximately 2-3 minutes before cooking. 7. Add a small amount of oil or butter to removable cooking bowl. 8. Place food to be sautéd/seared into cooking bowl.
A beginner's guide to pressure cooking A Beginner’s Guide to Pressure Cooking Pressure cookers are back in the forefront again. These time savers are wonderful for cooking succulent roasts, flavoursome casseroles, delicious soups and even desserts in a fraction of the time and energy they take by conventional methods. Pressure Cooking is a method of cooking food in a small amount of liquid with a gasket sealed lid that retains steam inside and builds pressure.
HOW TO PRESSURE COOK 4. Close and lock lid by using the handle. Close lid in a clockwise direction by aligning “ALIGN” arrows. The Lid arrow should align with stainless steel base arrow until it locks into place and is in the CLOSE position. 6. Ensure Pressure Regulator Release Valve is turned to PRESSURE position. NOTE This should be effortless! Pressure Release Valve Pressure Safety Valve 1 2 The illustration above shows the correct Pressure Release Valve position.
HOW TO PRESSURE COOK • The minimum amount of water to be added to removable cooking bowl for Pressure Cook recipes cooking in under 10 minutes is 1 litre (4 cups). Anything less might boil dry and pressure cook will not function. Additional liquid may need to be added during cooking. 10. To release pressure from Pressure regulator release valve, press pressure release button until initial bursts of steam have been released.
PRESSURE COOKING GUIDE & CONVERTING CONVENTIONAL RECIPES with your Breville Fast Slow Cooker™
Pressure cooking guide Your favourite traditional recipes can be easily adapted to PRESSURE COOK setting. The following charts are a guide to Pressure Cooking times as compared to conventional cooking times. If trying conventional recipes that are not included in our recipe section, we recommend you calculate that it will cook 70% faster than conventional cooking time. NOTE Time will vary with individual recipes and according to nature of certain foods and quantities.
Pressure cooking guide Rice Pressure Setting Pressure Cook Time Conventional Cooking Time White rice 2 duo cups washed rice 2 duo cups hot water or stock HIGH 4 minutes 12 minutes Brown rice 2 duo cups washed rice 2 ½ duo cups hot water or stock HIGH 15 minutes 45 minutes Jasmine rice 2 duo cups washed rice 2 duo cups hot water or stock HIGH 4 minutes 12-15 minutes Basmati rice 2 duo cups washed rice 2 duo cups hot water or stock HIGH 4 minutes 12-15 minutes NOTE Use rice duo cup supplie
Pressure cooking guide Pressure Cooking Rice Add rice and hot water or stock to removable cooking bowl of Breville Fast Slow Cooker. Secure lid on. Pressure Cook Setting 1. Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate. 2. Enter TIME according to type of rice used, ensure displayed on LED. 3. Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to HIGH position. Press START/CANCEL button. 4.
Pressure cooking guide Legumes Pressure Setting Pressure Cook Time Conventional Cooking Time Cannellini beans Chick peas Lima beans, large MEDIUM MEDIUM MEDIUM 12-15 minutes 35-40 minutes 6-8 minutes 40-45 minutes 2 hours 30 minutes NOTE These cooking times are approximates only and times will vary according to nature of certain foods and quantities. If results are under cooked please refer to recipe section page 44-63 for recipes relating to these cooking charts.
Pressure cooking guide Vegetables Pressure Setting Pressure Cook Time Conventional Cooking Time Beetroot (baby) whole or large beetroots (quartered) Carrots, 2cm slices Corn on the cob, halved Pumpkin, diced Potato, diced for mashing Peas, fresh Swede, 2cm slices HIGH 6-8 minutes 20-25 minutes HIGH HIGH HIGH HIGH HIGH HIGH 2-3 minutes 3-4 minutes 10 minutes 8-10 minutes 2-3 minutes 4-5 minutes 6-10 minutes 10-12 minutes 20-30 minutes 10-15 minutes 5-6 minutes 15-20 minutes NOTE These cooking time
Pressure cooking guide Desserts & fruit Pressure Setting Pressure Cook Time Conventional Cooking Time DESSERTS Egg Custard Christmas pudding LOW MEDIUM 20-25 minutes 55 minutes-1 hour 1¼ hours 3 hours FRUIT Apples, whole, 1kg Peaches, whole, 1kg Pears, whole, 1kg LOW LOW LOW 5-6 minutes 4-5 minutes 12-15 minutes 30 minutes 20 minutes 30-35 minutes NOTE These cooking times are approximates only and times will vary according to nature of certain foods and quantities.
A Beginner’s Guide to Slow Cooking Breville Fast Slow Cooker has been designed specifically with a unique Slow Cook setting for flavour layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same cooking bowl for sautéing onions and searing meats and creating casseroles, curries, soup, stock and bolognaise. With Breville Fast Slow Cooker you can now sauté and slow cook in the cooker using the same non stick cooking bowl.
How to slow cook HOW TO SLOW COOK 1. Place removable cooking bowl into stainless steel base. 3. Place food to be cooked and a minimum of 1 litre (4 cups) liquid into removable cooking bowl. 2. Attach clean silicone rubber gasket securely into gasket holder using the indicated arrows as a guide. Ensure that the arrows are facing up when inserting into the lid. 1L MINIMUM NOTE Fit silicone rubber sealing gasket into lid if not already in place. 4. Close and lock lid by using handle.
How to slow cook 1 2 8. When LED displays “0” cooking has finished. Breville Fast Slow Cooker will sound 5 beeps and will automatically switch to KEEP WARM setting for 30 minutes. NOTE Pressure release valve and control dial is not relevant when slow cooking. 5. Press FUNCTION button until SLOW COOK indicator light flashes red. 9. To open lid turn handle in an anticlockwise direction until aligning “ALIGN” arrows to OPEN position.
HOW TO POT ROAST • Do not place removable cooking bowl or stainless steel lid when hot on any surface that may be affected by heat. Pot Roast • Dishes can be prepared well in advance of mealtime. 1-1.
How to roast Pressure Cook Setting 7. Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate. 8. Enter 45 minutes TIME, time is displayed on LED. 9. Pressure Release Valve is to be turned to PRESSURE position and Pressure Control Dial turned to HIGH position. 10. Press START/CANCEL button. Once full pressure is reached, change Pressure Control Dial to MEDIUM. 11. Once timer is “0” and 5 beeps sound, release PRESSURE. 12. Open lid.
how to roast NOTE Do not use oil or milk as a liquid. TIP The SLOW COOK or PRESSURE COOK functions will stop operating or timer function stops counting down if insufficient liquid. Add more liquid, make sure at all times a minimum 1 litre (4 cups) liquid is in cooking bowl during cooking. Suitable meat cuts for roasting Beef Blade, Rump, Rib Roast, Fresh Silverside, Topside. Lamb Leg, Mid Loin, Rack, Crown Roast, Shank, Shoulder, Mini Roasts. Veal Leg, Loin, Rack, Shoulder/Forequarter.
How to steam HOW TO STEAM 1. Place stainless steel trivet inside removable cooking bowl and add 1 litre (4 cups) of hot liquid (water or stock). Place stainless steel steaming basket containing food onto trivet using handle . 3. Select one of the following settings using the Pressure Regulator Control dial located on the handle: −− Low (Low Pressure) −− Medium (Moderate Pressure) −− High (High Pressure) 4. Ensure Pressure Release Valve is turned to PRESSURE position.
how to steam After approximately 10 minutes, or more depending on the amount of liquid added to cooking bowl, selected cooking time will begin to count down in minutes and this is shown on LED display. 7. When LED displays “0” cooking has finished. Breville Fast Slow Cooker will sound 5 beeps. 8. To release pressure from Pressure release valve; press pressure release button.
How to steam CAUTION • When steaming the lid can not be opened. Do not try to force the lid open. • Use Caution when opening lid. Steam escapes as soon as the lid is opened. Never place hands and face over Breville Fast Slow Cooker when removing the lid. Always use oven mitts when handling the hot removable cooking bowl.
CARE AND CLEANING your Breville Fast Slow Cooker™
CARE AND CLEANING 1. Before cleaning Breville Fast Slow Cooker, switch off at power outlet, unplug from power outlet and remove the connector end of power cord from appliance inlet. 2. Wash removable cooking bowl with warm soapy water and a clean soft cloth or sponge. Rinse with clean water and dry thoroughly. 3. Stainless steel base can be wiped over with a soft, damp cloth and then dried thoroughly. 4. Remove condensation collector by gently pulling downwards and clean it thoroughly under water.
CARE AND CLEANING WARNING Remove the gasket holder by pulling straight up and out of the lid. • Do not use abrasive cleaners, steel wool or scouring pads. • Do not immerse metal base or power cord in water or any other liquid as they may cause electrocution. • Ensure removable cooking bowl is correctly positioned in the base before you commence cooking. NOTE After cooking rice or large meals, some cooking liquid may pool under lid at the top of appliance around the cooking bowl. This is normal.
CARE AND CLEANING IMPORTANT The silicone rubber gasket must always be properly positioned with the wide bottom into the underside of the lid. If the gasket is not assembled properly, The Breville Fast Slow Cooker Plus will not operate. An alarm will sound and the error “EO” will be displayed on the LCD screen. To clean the Pressure Safety Valve, push valve from inside the lid in and out with a long thin object (e.g. chopstick, screwdriver). Wash and clean any oil or food residue.
TROUBLESHOOTING
Troubleshooting Problem Easy Solution EO is displayed on LED Screen a. Check that lid is closed properly b. Check the pressure release valve is in the correct position c. Make sure the silicone rubber gasket is attached properly to the gasket holder and is securely in place on the lid E1 is displayed on LED Screen • Unplug unit and allow to sit for 20 minutes. If no change, Please call Breville Customer Service. E2 is displayed on LED Screen • Ensure Cooking bowl is properly positioned inside base.
RECIPES for your Breville Fast Slow Cooker™
Soups Chicken Soup Serves 6 to 8 Ingredients 1½kg chicken pieces (legs, wings, thighs,) 6 chicken feet, nails removed with scissors 200g chicken giblets 1 medium onion, quartered 2 carrots, peeled and cut into 3cm slices 1 celery stick, including green leaves, halved 1 parsnip, peeled and chopped 4 sprigs parsley 3 sprigs fresh dill ¾ teaspoon salt 10 peppercorns 1-1.25 litres (4-5 cups) boiling water Method Sauté Setting 1. Wash chicken and giblets thoroughly and cut off excess fat. 2.
Soups Pea and Ham Soup Serves 6 to 8 Ingredients 500g split peas (green or yellow) 1 Tablespoon vegetable oil 30g butter 2 large onions, finely chopped 3 large carrots, diced 3 sticks celery, diced 1½ litres (6 cups) boiling water 1kg ham bones 4 bay leaves 8 to 10 fresh sage leaves Sea salt and freshly ground pepper Method Split Pea Preparation Place split peas into a large bowl, cover with cold water and soak overnight. Rinse and drain well. Sauté Setting 1.
Soups Vegetable Soup Serves 4 to 6 Ingredients 1 Tablespoon vegetable oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 large carrots, diced 1 small sweet potato, diced 250g pumpkin, diced 3 cups (750ml) boiling water Sea salt and freshly ground pepper 2 Tablespoons grated Parmesan cheese Method Pressure Cook Setting 7. Press FUNCTION button then select PRESSURE COOK, indicator light will illuminate. 8. Enter 10 minutes TIME, time is displayed on LED. 9.
Vegetarian Chick Pea Curry with Sweet Potato Serves 6 to 8 Ingredients 1½ cups (335g) dried chick peas 1 Tablespoon olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 1 teaspoon fresh chopped ginger 1 cinnamon stick ½ - ¾ teaspoon ground chilli powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1x400g can diced tomatoes 350g sweet potato cut into 2cm pieces 1½ cups (375ml) vegetable or chicken stock 1 Tablespoon brown sugar, well packed Salt and pepper to taste ½ cup (125ml) coc
Vegetarian Vegetable Herb Rice Serves: 4 to 6 Ingredients 2 Tablespoons vegetable oil 1 onion, diced 2 cloves garlic, finely chopped ½ cup chopped Italian (flat-leafed) parsley plus extra 2 Tablespoons chopped Italian (flat-leafed) parsley ¼ cup chopped fresh chives ½ cup chopped scallions (shallots) 1½ cups English spinach, washed and finely chopped 3 rice duo cups long grain rice ½ cup frozen peas, defrosted 3 rice duo cups chicken or vegetable stock Salt and pepper to taste Pressure Cook Setting 4.
Chicken Chicken with shallots and garlic Serves 4 to 6 Ingredients 1kg chicken pieces (thigh cutlets and drumsticks), excess fat and skin removed ¼ teaspoon salt ¼ teaspoon ground white pepper 2 Tablespoons vegetable oil 2 teaspoons butter 1 head garlic, peeled and separated 6 to 8 eshallots or small onions, peeled 1 cup (250ml) dry white wine 1 fresh sprig thyme plus 1 tablespoon fresh thyme leaves ¾ cup (185ml) cooled chicken stock 1 Tablespoon cornflour Method Season chicken pieces with salt and pepper.
Chicken Chicken and Pesto Risotto Serves 4 to 6 Ingredients 30g butter 300g chicken breast fillets, thinly sliced 1 Tablespoon olive oil 1 large onion, finely chopped 3 cloves garlic, finely minced 350g Arborio or Carnaroli rice 5 cups (1.25litres) chicken stock 1 ⁄3 cup pesto ¼ cup (30g) grated Parmesan cheese 50g wild or baby rocket leaves Extra 1⁄3 cup (40g) grated Parmesan cheese Method Sauté Setting 1. Press FUNCTION button then select SAUTÉ, indicator light will illuminate. 2.
Chicken Paprika Chicken Serves 4 to 6 Ingredients 2 Tablespoons vegetable oil 2 medium onions, diced 2 vine-ripened tomatoes, skinned and diced ½ red or green capsicum, diced 1½ Tablespoons sweet Hungarian paprika 4-6 chicken thigh cutlets with bone (about 1kg), all skin and gristle removed ½ cup (125ml) chicken stock ½ cup (125ml) light sour cream Salt and pepper to taste Method Sauté Setting 1. Press FUNCTION button then select SAUTÉ, indicator light will illuminate. 2.
Beef Corned Beef Serves 4 to 6 Ingredients 1-1.2kg piece of corned beef 1 large onion studded with 6 cloves 1 Tablespoon cider vinegar 12 peppercorns 1 stick celery, cut into 4 pieces 1 bay leaf 1 bouquet garni 2 Tablespoons brown sugar, firmly packed 1 carrot cut into chunks Hot water Method 1. Place all ingredients into removable cooking bowl with just enough hot water to come halfway up the inside of the bowl. Secure lid on. Pressure Cook Setting 2.
beef Thai beef Red Curry Serves 6 to 8 Ingredients 1 Tablespoon vegetable oil 1 large onion, diced 4 cloves garlic, finely minced 1 Tablespoon chopped fresh ginger 1 ⁄3 cup red curry paste 1 teaspoon shrimp paste (belancan) 1 ½ kg chuck steak cut into 4cm cubes 2 Tablespoons fish sauce 270ml tin coconut milk 2 Tablespoons palm sugar or brown sugar, firmly packed 2-3 large carrots, peeled and thickly sliced or cut into batons 4-6 kaffir lime leaves 2 stalks lemongrass, cut into 10cm lengths ¼ cup sliced bamb
beef Soy and Garlic Beef Roast Serves 4 to 5 Ingredients 1.2kg rolled beef boneless scotch fillet 1 Tablespoon olive oil 1 Tablespoon light soy sauce 1 Tablespoon chopped garlic 1 birds’ eye chilli, deseeded and finely minced 1 cup (250ml) boiling beef stock 1 cup (250ml) cup dry red wine Salt and pepper to taste Method 1. In a large bowl, mix olive oil and soy sauce together. 2. In a small bowl, mix garlic and chilli together. 3. Massage soy mixture into beef. Coat meat with garlic mixture.
beef Spaghetti with Quick Bolognaise Sauce Serves 6 to 8 Ingredients 2 Tablepoons olive oil 1 medium onion, diced 4 cloves garlic, crushed 500g lean minced beef 2 x 400g cans chopped tomatoes in tomato juice 1 x 40g can Italian tomato paste 1½ teaspoons dried basil 1½ teaspoons dried oregano 2 teaspoons sugar (optional) 1 cup (250ml) water Salt and pepper to taste Cooked spaghetti Parmesan cheese for topping Method Sauté Setting 1. Press FUNCTION button then select SAUTÉ, indicator light will illuminate.
lamb Lamb shanks, eggplant, fig, white wine Serves 4 to 6 Ingredients 4 to 6 small frenched lamb shanks Flaked salt Freshly cracked black pepper 2 Tablespoons olive oil 2 brown onions, peeled and chopped 2 cloves garlic, peeled and chopped 2 apples, peeled, cored and chopped 4-6 glazed figs, whole 1 medium eggplant, cut into 2cm cubes 200g pumpkin, peeled and cut into 2cm cubes 2 cup (500ml) white wine Pressure Cook Setting 7.
lamb Sweet and Sour Lamb Chops Serves 4 Ingredients 2 Tablespoons vegetable oil 2 medium onions, diced 4 lamb forequarter chops, all gristle and excess fat removed 4 cloves garlic, finely chopped 2 medium potatoes cut into 2.5cm pieces 1¼ cups (310ml) beef stock 3 Tablespoons Italian tomato paste 1 Tablespoon brown sugar 2 Tablespoons red wine vinegar Method Sauté Setting 1. Press FUNCTION button then select SAUTÉ, indicator light will illuminate. 2. Enter 20 minutes TIME, time is displayed on LED. 3.
lamb Lamb Shanks Braised in Char Sui Sauce Serves 4 Ingredients 4 lamb shanks (10-12cm long) 1 Tablespoon plain flour 1 Tablespoon vegetable oil 1 medium onion, finely chopped 4 cloves garlic, finely minced 1 Tablespoon chopped fresh ginger 1-2 small red chillies, seeds removed and chopped 1½ cups (375ml) chicken stock ½ cup Char Sui sauce 2 Tablespoons Hoi Sin sauce 1 Tablespoon light soy sauce Slow Cooking Setting 7. Press FUNCTION button then select COOK, ensure indicator light illuminates. 8.
fish Thai Fish Parcels Serves 3 to 4 Ingredients 1 cup (250ml) “lite” coconut milk 2 Tablespoons red curry paste 2 Tablespoons fish sauce 1 teaspoon caster sugar 4 kaffir lime leaves, torn 3-4 x 200g fish cutlets, such as snapper, blue eye 2 Tablespoons chopped coriander cod or salmon 1 lemon, sliced Method 1. In a large bowl, mix coconut milk, curry paste, fish sauce, sugar and kaffir lime leaves together. 2. Marinate fish in mixture for about 15-30 minutes.
desserts Basic Egg Custard Christmas pudding Serves 4 Serves 4 to 6 Ingredients Ingredients 4 eggs, beaten 1 ⁄3 cup caster sugar 200ml milk 1½ teaspoons vanilla essence 100g dried fruit 2 Tablespoons brandy (optional) ¼ cup boiling water ¼ cup golden syrup 60g butter ½ cup caster sugar 1½ teaspoons vanilla essence 2 eggs, well beaten 1 ⁄3 cup plain flour 2 ⁄3 cup S.R. flour ½ teaspoon bicarbonate of soda Method 1. In a large bowl, whisk eggs, sugar, milk and vanilla together. 2.
desserts 8. Ensure Pressure Release Valve is turned to PRESSURE position and Pressure Control Dial turned to LOW position. Press START/CANCEL button. 9. Once timer is “0” and 5 beeps sound, release PRESSURE. 10. Open lid. Allow pudding to stand 30 mins. 11. Turn pudding upside down and serve with custard. Caramel Pudding with Butterscotch Sauce Serves 4 to 6 Ingredients 60g butter ½ cup milk 2 Tablespoons brown sugar 1 egg, well beaten 1½ teaspoons vanilla essence 1 cup (225g) S.R.
desserts Double Chocolate Pudding with Chocolate Sauce Serves 4 to 6 Ingredients 60g cooking chocolate 2 teaspoons butter 1 egg, well beaten ½ cup (120g) caster sugar 1 teaspoon vanilla essence ½ teaspoon lemon juice ½ cup (125ml) milk 1 cup (225g) plain flour 1 teaspoon baking powder ½ teaspoon bicarbonate of soda 3 Tablespoons cocoa powder Sauce 100g dark cooking chocolate 125ml heavy cream Method 1. In a small saucepan melt chocolate and butter together over very low heat. Set aside to cool. 2.
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