Operating Your Breville Product

HOW TO SLOW COOK

SAUTÉ setting

Sautéing in the multi cooker may take a little extra time and while not strictly necessary, the rewards are evident in the end result. The cooking bowl keeps the heat stable and uniform allowing the meat to brown and form an even crust. Sautéing seals in the moisture, intensifies the flavor and provides more tender results.

1.Ensure exterior of the removable cooking bowl is clean before placing it in the housing (this will ensure proper contact with the inner cooking surface).

2.Plug power cord into a 110V or 120V power outlet. The STARTCANCEL button and SAUTÉ button surround will illuminate in white.

3.Press the SAUTÉ button, the button surround will illuminate white. Press the STARTCANCEL button to activate the setting, the button surround will illuminate red.

4.Cover with lid and allow to pre-heat for approximately 2–3 minutes (do not preheat for longer than 5 minutes).

5.Add oil/butter and allow to heat/melt for approximately 1 minute with the lid on.

6.Always sauté meat and poultry in small batches. Cover with lid if necessary and stir occasionally until food is evenly browned. Remove from cooking bowl. When finished sautéing, proceed to the Slow Cook Settings section.

NOTE

For optimal results, it may be recommended that meat & poultry is seared on a stovetop pan before placing into the multi cooker.

Slow Cook Settings

The multi cooker has two slow cook settings: Low and High. Use the recommended guidelines below to determine cooking time and heat settings and use recipes in this instruction book.

Dishes can be prepared well in advance and cooking time regulated so that food is ready to serve at a convenient time.

A general rule of thumb for most slow cooked meat and vegetable recipes is:

Setting Cooking Time

LOW: 6–7 hours

HIGH: 3–4 hours

Your favorite traditional recipes can also be easily adapted to this slow cooker. Simply halve the amount of liquid and increase the cooking time.

NOTE

These cooking times are approximates only and times can vary depending on ingredients, quantities in recipes and whether the cooking bowl and its ingredients are hot from searing.

As a guide meats such as chicken or small pieces of meat will have best results when cooked on high for 3–4 hours. Larger pieces of meat such as lamb shanks will have best results when cooked on low for 6–7 hours.