Breville BRC600 manual Preparing Meat and Poultry

Operating Your Breville Multi Chef™

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 LOW SLOW COOK OR HIGH SLOW COOK 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 beeps sound. The unit then automatically switches to KEEP WARM setting.

5.The multi cooker will remain on the KEEP WARM setting for 5 hours before switching OFF.

The Breville Multi Chef is designed specifically for flavour layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same pan for browning onions, searing meats and creating casseroles, curries, soups and bolognaise.

For this reason, Breville have now developed a SLOW COOK with a SAUTÉSEAR setting to caramelise vegetables and sear 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 www.breville.com.au and 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 4cm to 5cm. Slow cooking allows less tender cuts of meat

to be used. The bones can be left in meat or poultry. This imparts a good flavour and helps to keep the meat tender during cooking.

SUITABLE MEAT CUTS FOR SLOW COOKING

Beef chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso bucco), tri tip.

Lamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or shoulder.

Veal diced leg, shoulder/forequarter chops and steaks, neck chops, knuckle (osso bucco).

Pork leg steaks, diced belly, diced shoulder, boneless loin chops.

Chicken pieces bone in (thigh cutlets/ drumsticks).

Chicken thigh fillets.

PREPARING VEGETABLES

Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods cooking in the multi cooker.

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