Breville BRC200 Instruction Booklet
  1. Manuals
  2. Brands
  3. Breville Manuals
  4. Rice Cooker
  5. BRC200
  6. Instruction booklet

Breville BRC200 Instruction Booklet

Hide thumbs Also See for BRC200:
Table of Contents

Advertisement

Quick Links

See also: Instructions for Use Manual
the Set & Serve
Instruction Booklet
Suits all BRC200 models

Advertisement

Table of Contents
loading

Related Manuals for Breville BRC200

Summary of Contents for Breville BRC200

  • Page 1 Set & Serve Instruction Booklet Suits all BRC200 models...
  • Page 2 CONGRATULATIONS on the purchase of your new Breville the Set & Serve...

  • Page 3: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville the Set & Serve Rice Cooker Operating your Breville the Set & Serve Rice Cooker Rice cooking tables Rice variations Steaming Hints and tips Care and cleaning Recipes – Vegetarian (p25) – Chicken (p29) –...

  • Page 4: Breville Recommends Safety First

    BREvILLE RECOMMENdS SAFETy FIRST At Breville we 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.
  • Page 5 To avoid a hazard do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair. • Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.
  • Page 6 KNOW your Breville the Set & Serve...

  • Page 7: Know Your Breville

    KNOW yOUR BREvILLE THE SET & SERvE Cook ‘n’ Look toughened glass lid Selector control with steam vent Rice Master measuring cup and Non-stick removable cooking bowl serving spoon with level indicator Non-stick steaming tray Large 8 cup capacity ideal for vegetables, seafood and poultry...
  • Page 8 OPERATING your Breville the Set & Serve...

  • Page 9: How To Cook

    OPERATING yOUR RICE COOKER Before first use, remove all promotional Step 3 labels and any packaging materials and Ensure the exterior of the removable cooking wash the non-stick removable cooking bowl, bowl is clean before placing it in the outer steaming tray and glass lid in hot soapy housing, this will ensure proper contact with water, rinse and dry thoroughly.

  • Page 10: Operating Your Breville

    OPERATING yOUR BREvILLE THE SET & SERvE Step 6 IMPORTANT Place glass lid into position. • Always place liquid into removable Step 7 cooking bowl, or be ready to add Plug power cord into a 230V or 240V oil, butter or margarine, before...

  • Page 12: Rice Cooking Tables

    RICE COOKING TABLES for your Breville the Set & Serve...

  • Page 13: Rice Cooking Tables

    RICE COOKING TABLES The Rice Master measuring cup provided SUGGESTIONS & TIPS with your Breville Rice Cooker is used in the following tables. THAT'S THE IdEA™ Add a little extra water for fluffier rice NOTE and a little less water for firmer rice.

  • Page 14: Rice Variations

    RICE vARIATIONS for your Breville the Set & Serve...
  • Page 15 RICE vARIATIONS SAvOURy RICE JASMINE RICE Prepare rice in the Rice Cooker as Jasmine rice is fragrant long grain rice. Use specified, substituting all the water with white rice cooking tables. the same quantity of chicken, beef, fish, or vegetable stock. BASMATI RICE Basmati rice is an aromatic long grain rice.

  • Page 16: Steaming

    STEAMING in your Breville the Set & Serve...
  • Page 17 STEAMING Steamed foods retain most of their NOTE nutritional value when cooked in the Rice Do not let the removable cooking Cooker. Foods may be steamed by placing bowl boil dry during steaming. food in the steaming tray over stock or Hot liquid can be added during the water and covering with the glass lid.

  • Page 18: Hints And Tips

    HINTS & TIPS for your Breville the Set & Serve...
  • Page 19 HINTS & TIPS STEAMING vEGETABLES • The size and shape of vegetables, as well as personal taste, may call for • Smaller pieces will steam faster than adjustments to the cooking time. If larger pieces. softer vegetables are required, allow extra cooking time.
  • Page 20 HINTS & TIPS STEAMING FISH ANd SEAFOOd • Fish is cooked when it flakes easily with a fork and is opaque in colour. • Season fish with fresh herbs, onions, lemon etc. before cooking. • Ensure fish fillets are in a single layer and do not overlap.
  • Page 21 HINTS & TIPS STEAMING dUMPLINGS • Place small pieces of baking paper, banana, cabbage or lettuce leaves, under • Fresh or frozen dumplings and savoury the dumplings to avoid sticking to the buns can be steamed. steaming tray. TyPE SUGGESTIONS ANd TIPS COOKING TIME (MINUTES) BBQ pork or chicken buns Cook from frozen...

  • Page 22: Care And Cleaning

    CARE & CLEANING for your Breville the Set & Serve...
  • Page 23 Wash removable cooking bowl, steaming tray and glass lid in hot, soapy water, rinse and dry thoroughly. Breville does not recommend that any parts of your Rice Cooker are washed in a dishwasher as harsh detergents and hot water temperatures may stain or distort the removable cooking bowl and accessories.

  • Page 24: Recipes

    RECIPES for your Breville the Set & Serve...

  • Page 25: Vegetarian (P25)

    vEGETARIAN CAPSICUM FETTA ANd OLIvE ORIENTAL WILd RICE SALAd RICE SALAd Serves 4 to 6 Serves 4 to 6 INGREdIENTS INGREdIENTS 2 Tablespoons oil 2 cloves garlic, crushed 1 Rice Duo cup white rice, washed 1 Rice Duo cup brown rice, washed 4 shallots, thinly sliced 2½ Rice Duo cups wild rice mix, washed 1 Rice Duo cup wild rice mix, washed 5 cups/1.25 Litres vegetable stock 4 cups/1 Litre vegetable stock 200g snow peas, blanched 375g marinated roasted capsicum, finely sliced 125g Fetta cheese, diced ½ cup smoked almonds, halved 2 Tablespoons balsamic vinegar 150g pitted black Kalamata olives 2 Tablespoons basil pesto 3 teaspoons soy sauce 1 teaspoon sesame oil ¾ cup Caesar salad dressing, prepared ½ cup Italian salad dressing, prepared 2 Tablespoon sweet Thai chilli sauce 2 Tablespoons rice wine vinegar...
  • Page 26 vEGETARIAN TURKISH PILAF TOMATO ANd ZUCCHINI RISOTTO Serves 4 to 6 Serves 4 to 6 INGREdIENTS INGREdIENTS 60g butter, melted 2 Tablespoons olive oil 1 Tablespoon olive oil 1 small leek, washed, trimmed and thinly sliced 1 Spanish onion, diced 2 cloves garlic, crushed 2 cloves garlic, crushed 1½ Rice Duo cups Arborio rice 1 teaspoon lightly crushed cardamom seeds 440g can diced tomatoes 1 teaspoon ground cumin ½ cup/125ml dry white wine 1 teaspoon tumeric 3 cups/750ml chicken stock 1 bay leaf ½ cup grated Parmesan cheese 1 teaspoon salt, if desired 1 cup grated zucchini Freshly ground black pepper, if desired 2 Tablespoons toasted pine nuts 1 teaspoon turmeric METHOd 1 teaspoon salt...
  • Page 27 vEGETARIAN 3 CHEESE RISOTTO WITH GARLIC RISOTTO AL FUNGHI Serves 4 to 6 INGREdIENTS 60g butter INGREdIENTS 2 Tablespoons olive oil 40g butter 1 small Spanish onion, finely diced 2 Tablespoons olive oil 2 cloves garlic, crushed 1 brown onion, finely diced 1½ Rice Duo cups Arborio rice 150g button mushrooms, sliced Pinch saffron powder 2½ Rice Duo cups Arborio rice 4 cups/1 Litre vegetable stock 3 cups/750ml vegetable stock 1 teaspoon grated lemon rind ¼ cup grated Parmesan cheese ¼ cup grated Swiss cheese 1 Tablespoon chopped flat leaf parsley ¼ cup grated Parmesan cheese METHOd ½ cup Brie cheese, finely chopped 1 Tablespoon snipped garlic chives Place butter and oil into removable Freshly ground black pepper, to taste cooking bowl.
  • Page 28 Cover with lid and press the Selector Control to ‘Cook’. When the water is Place onion, garlic and ginger into a boiling, place the steaming tray into Breville food processor and process removable cooking bowl, replace lid until fine. and cook for 5-7 minutes. Remove Heat oil in a saucepan over medium vegetables, keep warm.

  • Page 29: Chicken (P29)

    CHICKEN CHICKEN, BASIL ANd SMOKEd CHICKEN ANd TOMATO RISOTTO EGGPLANT RISOTTO Serves 4 to 6 INGREdIENTS 30g butter INGREdIENTS 2 Tablespoons olive oil 2 Tablespoons olive oil 1 small leek, washed, trimmed and sliced 2 Tablespoons butter 1 clove garlic, crushed 1 clove garlic, crushed 1½ Rice Duo cups Arborio rice 1 Spanish onion, finely chopped 3½ cups/875ml chicken stock 2 Rice Duo cups Arborio rice 1 teaspoon turmeric 3 cups/750ml chicken stock 1 teaspoon freshly grated lime rind 2 x 150g chicken breasts, steamed then thinly sliced 250g roasted marinated eggplant, chopped 2 tomatoes, diced 300g smoked boned chicken breast, skinned and diced ½ cup grated Parmesan cheese 1 Tablespoon finely shredded basil 2 Tablespoons finely sliced fresh basil leaves ½ cup toasted pine nuts Freshly ground black pepper Black pepper, to taste...

  • Page 30: Seafood (P30)

    CHICKEN SEAFOOd STEAMEd CHICKEN BREAST WITH SEAFOOd PAELLA GINGER ANd SPINACH Serves 4 to 6 INGREdIENTS INGREdIENTS 1 Tablespoon minced ginger ¼ cup olive oil ½ bunch coriander finely sliced 1 Spanish onion, diced 2 x 150g chicken breast supremes, skin on 3 cloves garlic, crushed 1 cup/250ml Stones Green Ginger Wine 1 teaspoon freshly grated ginger 200g baby spinach 1½ Rice Duo cups short grain rice, washed 1 punnet (50g) baby corn 4 cups seafood or chicken stock Soy sauce , for serving 500g mixed seafood (prawns, calamari, octopus, mussel meat, white fish fillet) METHOd ½ cup roasted red capsicum, peeled and chopped 1 Tablespoon fresh lime juice Combine ginger and coriander. Place half of the mixture under the skin of 2 tomatoes, diced each chicken breast supreme.
  • Page 31 SEAFOOd SUSHI RICE RECOMMENdEd USAGE: Serves 4 to 6 SEAWEEd ROLLS: INGREdIENTS 4 Rice Duo cups short grain white rice, washed INGREdIENTS 4 cups/1 Litre water 6 sheets Nori seaweed 2 Tablespoons rice vinegar Sushi rice 2 Tablespoons caster sugar Wasabi paste, to taste ½ teaspoon salt Add any combination of filings such as: METHOd Smoked salmon, thinly sliced Place washed rice and water into Japanese pickled ginger and vegetables removable cooking bowl. Press the Finely sliced cucumber Selector Control down to ’Cook’.
  • Page 32 SEAFOOd STEAMEd WHOLE SNAPPER WITH STEAMEd SALMON FILLETS WITH GINGER ANd SHALLOTS TOMATO ANd BASIL SALSA INGREdIENTS INGREdIENTS 1 x 300-400g whole snapper or bream, 1 Tablespoon olive oil cleaned and scaled 2 shallots, diced 2cm piece fresh ginger, cut into matchsticks ¼ cup/65ml white wine vinegar 1 lime, sliced 2 ripe tomatoes, diced ½ bunch coriander 10 basil leaves, finely sliced 2 Tablespoons soy sauce 1 Tablespoon balsamic vinegar 1 Tablespoon peanut oil 2 Tablespoons olive oil 3 shallots, finely sliced 2 x 150g salmon fillets Salt and pepper, if desired METHOd 3 Rice Duo cups fish stock Wash and dry fish. Cut 2 slits at a 45° METHOd angle through each side of fish.

  • Page 33: Dessert (P33)

    dESSERT WILd BERRy RICE TROPICAL MANGO RICE Serves 4 to 6 Serves 4 to 6 INGREdIENTS INGREdIENTS 1½ Rice Duo cups short grain white rice, washed 1¾ Rice Duo cups short grain white rice, washed 2 cups/250ml water 1 cup/250ml mango nectar ¼ cup warmed honey 1 cup/250ml water 2 Tablespoons butter, melted 450g can sliced peaches, drained, juice reserved 1 cup/250ml cream 2 teaspoons lime rind ½ cup fresh or frozen blueberries ½ cup/125ml coconut cream ½ cup fresh or frozen raspberries ¼ cup passionfruit pulp ½ cup fresh or frozen blackberries 1 Tablespoon cinnamon sugar ½ cup fresh or frozen strawberries METHOd ¼ cup icing sugar ¼ cup/65ml water Place rice, mango nectar, water, and 2 Tablespoons port or sherry reserved peach juice into removable cooking bowl and stir to combine.
  • Page 34 NOTES...
  • Page 35 NOTES...
  • Page 36 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2010. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.

This manual is also suitable for:

The set serve brc200sThe set & serve brc200

Table of Contents