User manual BREVILLE SLC50

[. . . ] Meal Maker Breville is a registered trademark of Breville Holdings Pty. Limited ABN 98 000 092 928 Breville Customer Care Centre Australian Customers Breville Customer Care Centre Locked Bag 2000 Botany NSW 2019 Australia Customer Service Ph: 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 Ph: 09 271 3980 Fax 0800 288 513 Email Customer Service askus@breville. com. au ¤ ¤ PRINTED ON RECYCLED PAPER © Copyright. Limited 2004 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model SLC30/50 Issue 1/00 INSTRUCTIONS AND RECIPES FOR USE MODEL SLC30/SLC50 CONTENTS Page CONGRATULATIONS On your purchase of your new Breville Meal Maker. We have designed the Meal Maker slow cooker with only the best in features and performance, so that you, our valued customer, can enjoy a wide range of 'Flavoursome Foods' and 'Tender Moist Meats', simply cooked to perfection every time. [. . . ] Cover the cake mixture to be cooked, with aluminium foil or baking paper to prevent moisture droplets. The cake will be cooked, when an inserted skewer wipes clean. DONT'S · Use the crockery pot if chipped or cracked. · Place the lid in the microwave or oven. NEVER · Place water or other liquids into the base of the Meal Maker. · Touch hot surfaces with bare hands. NOTE! High humidity, altitude and minor fluctuations in power may slightly effect cooking times in the Meal Maker. As it is almost impossible to overcook in the Meal Maker, allow plenty of time. 10 CARE AND CLEANING · Before cleaning your Breville Meal Maker, always ensure that the temperature control dial is in the OFF position and the unit is disconnected from the power point. · Ensure that the unit is always unplugged from the power outlet when not in use. · Remove the crockery pot and glass lid and wash in hot, soapy water, using a mild household detergent. · To soften stubborn, cooked on foods fill the crockery pot with warm, soapy water and allow to soak. · The crockery pot and glass lid can also be washed in the dishwasher. However care should be taken not to chip or crack the crockery pot or lid. · The body of the unit should be wiped over with a soft damp sponge and warm soapy water. · When storing your Meal Maker loosely coil the cord, don't wrap the cord around the unit. · Use the lid latch to secure the glass lid when storing your Meal Maker. To secure the lid latch place into the grooves located underneath either of the handles. Stretch the latch over the lid to the other side of the Meal Maker and secure it underneath the grooves on the other handle. Once attached the latch can also be crossed over the centre of the knob on the glass lid to further secure the lid. · To clean the easy-carry case (SLC50 only) wipe with a damp cloth. RECIPES ­ SOUPS CREAMY TOMATO AND LENTIL SOUP SLC30 3 Litre Capacity Serves 4-6 Olive oil 11/2 tablespoons Spanish onion, sliced 1 large Garlic cloves, crushed 2 Commercially prepared, minced chilli 1 teaspoon Tomato puree 3 cups/ 750ml Commercially prepared, Beef & Tomato stock 3 cups/ 750ml Tomato paste 3 tablespoons Brown sugar 3 teaspoons 3 Red lentils /4 cup/ 150g Cream 1 cup/ 250ml Commercially prepared sun-dried tomato pesto 2 tablespoons INGREDIENTS SLC50 5 Litre Capacity Serves 8-10 2 tablespoons 2 medium 4 3 teaspoons 6 cups/ 11/2 litres 6 cups/ 11/2 litres 5 tablespoons 11/2 tablespoons 11/2 cups/ 300g 11/2 cups/ 375ml 4 tablespoons NOTE! Never subject the crockery pot to extreme hot or cold temperatures as this may damage the pot. 1. Add garlic and chilli to the pan and cook for 1 minute or until fragrant. Ladle soup into bowls and top each serve with 2 teaspoons of sun- dried tomato pesto. SERVING SUGGESTION: Accompany with salad of your choice and crusty bread if desired. NOTE! Never immerse the body of the unit, cord or plug in water or any other liquid. 12 13 SOUPS CAJUN KUMERA SOUP WITH MONTERAY JACK CHEESE INGREDIENTS Oil Bacon rashers, chopped Onion, sliced Cajun seasoning Fennel seeds Garlic cloves, crushed Kumera, peeled and cubed Chicken stock Canned red kidney beans, drained and rinsed Monterey Jack cheese, grated to serve Sour cream to serve SLC30 3 Litre Capacity Serves 4-6 11/2 tablespoons 4 1 medium 2 teaspoons 1 /4 teaspoon 3 1kg 4 cups/ 1 litre 1 cup/ 220g SLC50 5 Litre Capacity Serves 8-10 2 tablespoons 8 2 large 1 tablespoon 1 /2 teaspoon 4 2kg 8 cups/ 2 litres 11/2 cups/ 330g SOUPS CHAR-GRILLED CAPSICUM AND GNOCCI SOUP INGREDIENTS Red capsicum, quartered Yellow capsicum, quartered Water Olive oil Chicken Tenderloins, cut into 3cm pieces Onion, chopped Garlic cloves, crushed Paprika Caraway seeds Cracked black pepper Tomato paste Chicken stock Commercially prepared Gnocchi Sour cream to serve Chopped parsley to serve SLC30 3 Litre Capacity Serves 4-6 2 1 medium 1 /2 cup/ 125ml 1 tablespoon 500g 1 2 1 tablespoon 1 teaspoon 11/2 teaspoons 2 tablespoons 6 cups/ 11/2 litres 250g SLC50 5 Litre Capacity Serves 8-10 4 2 large 1 cup/ 250ml 2 tablespoons 1kg 2 4 2 tablespoons 2 teaspoons 3 teaspoons 4 tablespoons 10 cups/ 21/2 litres 500g 1. Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute more then remove from heat. [. . . ] Char-grilled eggplant and capsicum, if desired. 28 29 BEEF, PORK, VEAL AND LAMB RED LENTILS WITH LAMB SHANKS INGREDIENTS Red lentils Beef stock Ghee French cut lamb shanks, trimmed of any visible fat Onion, sliced Garlic cloves, crushed Commercially prepared, Vindaloo curry paste Tomato puree Lemon juice SLC30 3 Litre Capacity Serves 4 1 /2 cup/ 100g 1 cup/ 250ml 20g 4 large 1 medium 2 3 teaspoons 12/3 cups/ 410ml 1 tablespoon SLC50 5 Litre Capacity Serves 8 1 cup/ 200g 2 cups/ 500ml 40g 8 large 1 large 4 11/2 tablespoons 3 cups/ 750ml 2 tablespoons BEEF, PORK, VEAL AND LAMB CHILLI CON CARNE INGREDIENTS Oil Lean chuck steak, cut into 1. 5cm cubes Packaged chilli seasoning mix Commercially prepared minced garlic Beef stock Tomato paste Red wine Canned Mexican chilli beans Sour cream to serve SLC30 3 Litre Capacity Serves 4-6 1 tablespoon 1. 5kg 11/2 tablespoons 2 teaspoons 11/2 cups/ 375ml 2 tablespoons 3 /4 cup/ 180ml 400g SLC50 5 Litre Capacity Serves 8-10 2 tablespoons 2. 5kg 3 tablespoons 1 tablespoon 3 cups/ 750ml 4 tablespoons 11/2 cups/ 375ml 800g 1. Cook the shanks, two at a time, over a medium-high heat, until well browned on all sides. SERVING SUGGESTION: Accompany with Pita bread, Mango chutney and Tomato and Onion salad of your choice, if desired. 1. Cook meat in batches, over a medium-high heat, until well browned on all sides. [. . . ]