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15
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
START|CANCEL button to activate the
setting. The START|CANCEL 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 SAUTÉ|SEAR
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.