Operating Your Breville PRODUCT
Cooking Times (with Sautéing)
When the SAUTÉ setting is used prior to slow cooking, cooking times will be shortened slightly. Check for doneness intermittently during cooking.
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 sautéing.
Low or High Slow Cook Settings
1.Add all ingredients into the cooking bowl, ensuring denser foods are spread evenly across the bottom of the bowl and not heaped to one side and the liquid level is between MIN and MAX markings on the bowl.
2.Place the glass lid into position.
3.Press the SLOW COOK LOW or SLOW COOK HIGH button, then press the STARTCANCEL button to activate the setting. The STARTCANCEL button surround will illuminate red and cooking will commence.
4.Allow to cook until the 'ready alert' sounds. The unit automatically switch to the KEEP WARM setting.
5.The multi cooker will remain on the KEEP WARM setting for 5 hours before switching OFF.
The multi cooker is designed specifically for flavor layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same pan for browning onions, sautéing meats and creating casseroles, curries, soups and bolognaise.
For this reason, Breville has now developed a slow cooker with a SAUTÉ setting to caramelize vegetables and sauté meats before commencing the slow cooker function.
Following is a guide to help simplify the process of slow cooking, allowing you to obtain optimum results from your multi cooker. We have also included helpful hints for successful slow cooking. For recipes, go to the recipe section in this instruction book.
PREPARING MEAT AND POULTRY
Select the freshest cuts when purchasing meat. Trim the meat or poultry of any visible excess fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking process will result in extra liquid being formed from the fat as it melts.
For casserole type recipes, cut the meat into cubes, approximately 1 inch (2.5cm).
Slow cooking allows less tender cuts of meat to be used. The bones can be left in meat or poultry. This helps create a good flavor and helps to keep the meat tender during cooking.
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