User manual BREVILLE BSC400

[. . . ] Banquet Meal Maker TM Slow cooks moist and tender meals Instructions for use Includes recipes Model BSC400 Contents Page Breville recommends safety first Know your Breville Banquet Meal Maker Operating your Breville Banquet Meal Maker Using the temperature control settings A beginner's guide to slow cooking Hints and tips Care and cleaning Recipes 4 6 8 8 9 12 13 R1 Congratulations on the purchase of your new Breville BanquetTM Meal Maker 2 Breville recommends safety first 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: Important safeguards for all electrical appliances · Unwind the cord before use. · Do not let the cord hang over the edge of a table or bench, touch hot surfaces or become knotted. [. . . ] Cook bacon and onion over a medium heat, until onion softens and is light golden brown. Ladle soup into serving bowls and top each serve with sour cream if desired. Serve hot. Page Soups Chicken Beef, pork, veal and lamb Vegetarian Accompaniments Desserts R3 R6 R9 R16 R18 R20 Measurements used are Australian Standard Metric Cups and Spoons R2 R3 Soups continued Char-grilled capsicum and gnocchi soup 4 red capsicum, quartered 2 yellow capsicum, quartered 1 cup water 2 tablespoons olive oil 1kg chicken tenderloins, diced 2 onions, chopped 4 garlic cloves, crushed 2 tablespoons paprika 2 teaspoons caraway seeds 3 teaspoons cracked black pepper 1 / 4 cup tomato paste 8 cups chicken stock 500g pre-packaged gnocchi Sour cream, for serving Chopped parsley, for serving 1. Place capsicum quarters, skin-side up under a hot grill until the skins blister. Process capsicum flesh and water in a food processor or blender until smooth. Stir in garlic, paprika, caraway seeds, pepper and tomato paste, cook for 1 minute. Pour combined mixture and stock over chicken in the removable crockery bowl. Replace the lid and continue cooking until gnocchi has risen to the top of the soup. Ladle soup into serving bowls and top each serve with sour cream and parsley if desired. Serve hot. R4 Soups continued 8 Fiery three bean chowder 8 Barley soup with sugared parsnips 8 Chunky fish chowder 6-8 2 tablespoons oil 2 large onions, chopped 4 garlic cloves, crushed 2 small red chillies, finely chopped 1 tablespoon ground cumin 2 teaspoons ground coriander 1 / 3 cup tomato paste 1 x 400g canned tomatoes, chopped 4 cups vegetable stock 1 x 200g can diced capsicum, drained and rinsed 1 x 420g can corn kernels, drained 1 x 420g can butter beans, drained and rinsed 2 x 440g cans red kidney beans, drained and rinsed 1 x 125g can soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Add remaining tomatoes, stock, capsicums, corn, butter beans, kidney beans and soya beans. Top each serve with sour cream, cheese and Jalapeno peppers if desired. Serve hot. 1 cup/200g pearl barley 8 cups chicken stock 2 tablespoons oil 2 large onions, finely chopped 4 garlic cloves, crushed 2 medium carrots, sliced 2 medium (400g) potatoes, peeled and chopped 2 celery sticks, sliced 2 bay leaves, halved 3 / 4 cup milk Pepper and salt, for seasoning 2 tablespoons butter 2 parsnips, cubed 1 teaspoon brown sugar Chopped fresh mint, for serving 1. Place the barley with 31/ 2 cups of the stock into the removable crockery bowl. Add onion mixture to the cooked barley in the removable crockery bowl, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender. Season soup with salt and pepper, ladle soup into serving bowls and top with parsnip. Serve hot. 2 large leeks, trimmed, cleaned and sliced 4 medium potatoes, peeled and cubed 11/ 2kg white boneless fish fillets, cubed 1litre chicken stock 1 cup milk Salt and pepper, if desired 300ml cream 1 teaspoon ground nutmeg 1 / 2 cup finely chopped shallots 1. Place prepared leeks, potatoes and fish into the removable crockery bowl. Combine chicken stock and milk, season to taste and pour over vegetables and fish. Ladle soup into serving bowls and top each serve with a light sprinkle of shallots. Serve hot. R5 Chicken Chicken with rosemary, lemon and garlic Chicken continued 8 Chicken cacciatore 6 Chicken with mushrooms 8 Burmese chicken 2 tablespoons oil 2 large onions chopped or whole 1 / 4 cup lemon grass stalks, finely sliced 2 bay leaves 2 small red chilli, finely chopped 8 garlic cloves, crushed 11/ 2 tablespoons fresh ginger, grated 3 teaspoons ground turmeric 1 / 2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 / 2 teaspoon ground cumin 1 / 2 teaspoon ground coriander seeds 1 / 2 teaspoon ground ginger 1 teaspoon salt 1 teaspoon cracked black pepper 2kg chicken thigh fillets, diced 2 cups chicken stock Chopped fresh coriander, for serving 8 1 tablespoon olive oil 2 tablespoons butter 2 kg chicken pieces, skin removed, bone in 1 cup white wine 11/ 2 cups chicken stock 1 / 3 cup lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1 / 4 cup chopped fresh rosemary 1. [. . . ] Place yellow split peas, red and brown lentils, and stock into removable crockery bowl. Add black and brown mustard seeds and cook over low heat until they start to pop. Add onions, garlic and ginger, cook over medium heat until onion is light golden brown. Add tomatoes, tomato puree, and pepper, stir and cook until just warmed. [. . . ]