Breville BRC460 Instruction Booklet
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Breville BRC460 Instruction Booklet

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Breville Customer Service Centre
Australian Customers
Mail:
PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
New Zealand Customers
Mail:
Phone: 0800 273 845
Fax:
Email: Customer Service:
www.breville.com.au
Copyright Breville Pty. Ltd. 2012.
BRC460 – A12
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
0800 288 513
askus@breville.com.au

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Summary of Contents for Breville BRC460

  • Page 1 Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928. Copyright Breville Pty. Ltd. 2012. Due to continued product improvement, the products illustrated/photographed in this brochure may vary slightly from the actual product.
  • Page 2 Rice Box ™ Instruction Booklet BRC460...
  • Page 3 CONGRATULATIONS on the purchase of your new Breville Rice Box ™...

  • Page 4: Table Of Contents

    CONTENTS Breville recommends safety first Know your Breville Rice Box™ Operating your Breville Rice Box™ Auto settings on your Breville Rice Box™ Rice cooking tables Cooking tips Steaming Care and cleaning Recipes...

  • Page 5: 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 6: Important Safeguards For All Electrical Appliances

    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 authorized Breville service centre for examination and / or repair. SAvE THESE •...
  • Page 7 KNOW your Breville Rice Box ™...

  • Page 8: Know Your Breville Rice Box

    KNOW yOUR BREvILLE RICE BOx™ Sealed lid WARM setting With steam vent. Automatically or manually keeps rice warm up to 24 hours. 10 cup capacity Cooks up to 20 cups of cooked Heavy duty non-stick rice at a time. removable cooking bowl With level indicator.
  • Page 9 OPERATING your Breville Rice Box ™...

  • Page 10: Operating Your Breville Rice Box

    OPERATING yOUR BREvILLE RICE BOx™ 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...
  • Page 11 OPERATING yOUR BREvILLE RICE BOx™ Step 6 NOTE Lock the lid into position. Rice can be kept in the automatic Step 7 WARM setting for up to 24 hours, however for optimal rice quality limit Plug into a 230V or 240V power outlet and the Warm to 5–8 hours only.

  • Page 12: Auto Settings On Your

    AUTO SETTINGS on your Breville Rice Box ™...
  • Page 13 AUTO SETTINGS COOK/SUSHI SETTING CONGEE (ALSO KNOWN AS CONJEE) SETTING • The most common cooking setting suitable for cooking larger quantities of • Congee is a type of rice porridge or soup up to 10 Rice Box™ cups of rice. served in most Asian countries.
  • Page 14 AUTO SETTINGS PORRIdGE/SOUP SETTING CRISPy RICE SETTING • Rice porridge or soup is similar to • Crispy rice setting is used to create a Congee, but requires longer cooking and crisp rice layer, also called rice skins more water/stock to rice ratio. Rice grain or popped rice.
  • Page 15 AUTO SETTINGS REHEAT SETTING WARM SETTING • This setting can be selected to • When cooking is complete on the independently reheat cold cooked rice COOK/SUSHI, FAST COOK, CONGEE to serving temperatures. and REHEAT settings, the rice cooker will automatically switch to the WARM •...
  • Page 16 AUTO SETTINGS TIMER SETTING The TIMER setting can be used to preset the finishing cooking time, allowing you to set the TIMER and function and the rice cooker will do the rest. It will automatically switch to the WARM setting once the cooking time has elapsed, ensuring meals are ready to serve.

  • Page 17: Rice Cooking Tables

    RICE COOKING TABLES for your Breville Rice Box ™...
  • Page 18 RICE COOKING TABLES The measuring cup provided is used in the following tables. NOTE The Rice Box™ measuring cup is not a standard metric measuring cup. 1 Rice Box™ measuring cup is equal to 140g of uncooked rice and 175ml of water.
  • Page 19 RICE COOKING TABLES White Rice UNCOOKEd COLd TAP COOKEd RICE COOKING TIME COOKING TIME WHITE RICE WATER APPROx. 'COOK/SUSHI' 'FAST' APPROx. (RICE BOx™ (RICE BOx™ (RICE BOx™ APPROx. (MINUTES) CUPS) CUPS) CUPS) (MINUTES) 4–6 30–35 25–30 30–35 8–10 35–40 12–14 40–45 35–40 16–18...

  • Page 20: Cooking Tips

    COOKING TIPS for your Breville Rice Box ™...

  • Page 21: Rice Variations

    PAGE HEAdER..COOKING TIPS RICE COOKING TIPS RICE vARIATIONS • Add a little extra water for fluffier rice Savoury Rice and a little less water for firmer rice. Prepare rice in the rice cooker as specified, • Washed rice will have some extra water substituting all the water with the same adhering after rinsing.

  • Page 22: Steaming

    STEAMING in your Breville Rice Box ™...
  • Page 23 PAGE HEAdER..STEAMING Steamed foods retain most of their When steaming is finished, carefully nutritional value when cooked in the rice open the lid and remove foods from the steaming tray. If further steaming cooker. Foods may be steamed by placing is required ensure sufficient water is in food in the steaming tray over stock or water and closing the lid.
  • Page 24 STEAMING STEAMING vEGETABLES • Smaller pieces will steam faster than • The size and shape of vegetables, as larger pieces. well as personal taste, may call for adjustments to the cooking time. If • Try to keep vegetables to a uniform size softer vegetables are required, allow to ensure even cooking.

  • Page 25: Steaming Fish And Seafood

    STEAMING STEAMING FISH ANd SEAFOOd • Season fish with fresh herbs, onions, • Fish is cooked when it flakes easily with lemon etc. before cooking. a fork and is opaque in colour. • Ensure fish fillets are in a single layer and do not overlap.
  • Page 26 STEAMING STEAMING dUMPLINGS • Fresh or frozen dumplings and savoury buns can be steamed. • Place small pieces of baking paper, cabbage or lettuce leaves, under the dumplings to avoid sticking to the steaming tray. TyPE SUGGESTIONS ANd TIPS COOKING TIME (MINUTES) BBQ pork or chicken buns Cook from frozen 20–22...

  • Page 27: Care And Cleaning

    CARE & CLEANING for your Breville Rice Box ™...
  • Page 28 Breville does not recommend that any damaged the housing or the coating of parts of your rice cooker are washed in a the cooking bowl.

  • Page 29: Recipes

    RECIPES for your Breville Rice Box ™...
  • Page 30 RECIPES RICE CONGEE CHICKEN RICE PORRIdGE SOUP Serves 4 Serves 6 INGREdIENTS INGREdIENTS 1 Rice Box cup long grain white rice 1 rice box cup short grain rice 1 clove garlic, minced 2 chicken Marylands, skin removed 1 cm piece ginger, peeled and finely grated 2cm piece ginger, sliced 2 tablespoons soy sauce 1 clove garlic, bashed 3 teaspoons butter 2 green onions, coarsely chopped 4 green onions, finely sliced 2 sprigs coriander, root washed and trimmed Sesame oil to drizzle and ground white pepper Pinch white pepper and salt to serve 2 tablespoons soy sauce Sesame oil and chopped coriander leaves to serve METHOd Wash rice in running cold water until METHOd water is clear.
  • Page 31 RECIPES CHUNKy LENTIL ANd BACON SOUP PRAWN ANd PORK dUMPLINGS Serves 6 Makes 62 INGREdIENTS INGREdIENTS 4 rashers bacon (240g), chopped 150g green prawn meat 1 small onion, finely chopped 200g pork mince 1 carrot, diced 1 tablespoon Chinese rice wine 2 sticks celery, diced 1 tablespoon light soy sauce 3 rice box cups, Green (French) lentils 1 teaspoon sesame oil 500ml chicken stock ½ teaspoon each salt and ground white pepper Salt and pepper to taste 1 green onion, finely sliced Goats curd and chopped fresh parsley, 1cm piece ginger, finely grated to serve. ¼ cup water chestnuts, finely chopped 62 Gow Gee wrappers Black vinegar to serve METHOd Place bacon, onion, carrot, celery, lentils METHOd and stock into removable cooking bowl.
  • Page 32 RECIPES Pour water into removable cooking bowl STEAMEd CHICKEN BREAST WITH up to rice/water level 4. Secure lid shut. GINGER ANd SPINACH Select the COOK/SUSHI setting and Serves 2 press the START button. Line steaming tray with a small square INGREdIENTS of baking paper.
  • Page 33 RECIPES STEAMEd vEGETABLES PEANUT SAUCE (GAdO GAdO) Makes 250ml INGREdIENTS INGREdIENTS 1 bunch baby bok choy, trimmed and sliced 1 onion, chopped 10 snow peas, trimmed 1 clove garlic 1 carrot, peeled and thinly sliced 2cm piece fresh ginger, chopped 300g firm tofu, cubed 1 tablespoon oil 1 medium potato, cut into 1cm dice 1 teaspoon curry powder (preferably Malaysian) 3 eggs 1 tablespoon soy sauce 250ml peanut sauce (recipe below) ¼ cup crunchy peanut butter 1 teaspoon Sambal Oelek 2 teaspoons brown sugar METHOd 1 cup coconut milk Place half the vegetables and tofu into steaming tray. Pour in enough water to METHOd come up to rice/water level 4 into the removable cooking bowl.
  • Page 34 RECIPES STEAMEd SALMON FILLET WITH TOMATO ANd BASIL Serves 2 INGREdIENTS 1 tablespoon olive oil 2 ecshallots, finely chopped 1 clove garlic, finely chopped ¼ cup white wine vinegar 1 teaspoon sugar 2 vine-ripened tomatoes, seeds scraped out and flesh cut in small dice 10 basil leaves, finely sliced 2 x 150g salmon fillets, skin off Salt and pepper to taste 3 Rice Box™ cups fish stock METHOd Heat a frypan on medium heat, add the oil and shallots cook for 2 minute to soften, add garlic and cook for a further minute.
  • Page 35 RECIPES SUSHI RICE Preparing the Sushi INGREdIENTS INGREdIENTS 6 sheets Nori seaweed 4 Rice Box™ cups short grain white rice, washed Sushi Rice 3 tablespoons rice vinegar Wasabi paste, to taste 3 teaspoons caster sugar Add any combination of filings such as: ½ teaspoon salt Smoked salmon, thinly sliced 1 tablespoon rice vinegar, extra Japanese pickled ginger and vegetables Finely sliced cucumber METHOd Sashimi salmon or tuna Custard egg Place washed rice and water up to rice/ Avocado water level 3 into removable cooking Cooked asparagus bowl and close the lid. Fresh crab Select the COOK/SUSHI setting, press Finely shredded lettuce...
  • Page 36 RECIPES TURKISH PILAF WILd BERRy RICE Serves 6 Serves 4–6 INGREdIENTS INGREdIENTS 40g ghee or clarified butter 1½ Rice Box™ cups short grain white rice, washed 1 tablespoon olive oil ¼ cup warmed honey 1 red onion, diced 40g butter, melted 2 cloves garlic, crushed 1 cup cream 4 lightly crushed cardamom pods 300g frozen mixed berries, defrosted 1 teaspoon ground cumin ¼ cup icing sugar Salt and freshly ground black pepper ¼ cup water 1 teaspoon turmeric 2 tablespoons port 3 Rice Box™ cups Basmati rice, washed Fresh berries and whipped cream to serve 3 Rice Box™ cups chicken stock ½ cup shelled pistachio nuts, finely chopped METHOd 100g chopped dried dates 2 tablespoons chopped fresh coriander Place rice and enough water to reach rice/water level 2 into the removable cooking bowl.

  • Page 37: Mushroom Risotto

    RECIPES MUSHROOM RISOTTO CRISPy FRIEd RICE Serves 4–6 Serves 4–6 INGREdIENTS CRISPy RICE 2 tablespoons olive oil 3 Rice Box™ Cups long grain rice, washed 40g butter 3 Rice Box™ Cups of water 1 brown onion, finely diced 60g butter, softened 1 clove garlic, finely diced ½ teaspoon salt 150g button mushrooms, sliced 2½ Rice Box™ cups Arborio rice INGREdIENTS 3 Rice Box™ cups chicken stock 2 eggs ¼ cup grated Parmesan cheese 2 tablespoons vegetable oil 1 tablespoon chopped flat leaf parsley 1 stick celery, thinly sliced Salt and pepper to taste 2 cm piece of fresh ginger, peeled and finely minced 2 cloves garlic, finely chopped METHOd 1 carrot, grated Place butter and oil into the removable ½ cup frozen peas cooking bowl.
  • Page 38 RECIPES Heat remaining oil in wok and stir-fry celery for 1 minute. Add ginger and garlic and fry for another minute. Add carrots, peas and corn and cook until heated through. Add rice and soy sauce and cook, stirring, for 3–4 minutes. Serve rice in bowls topped with egg strips and green onions.
  • Page 39 NOTES...
  • Page 40 NOTES...

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