the Flavour Maker

KNOW YOUR Breville Flavour MakerABAC, EDFGDHA. Silicon handle coversFor heat protectionB. Domed stainless steel lidSuitable for use in the ovenC. Removable EasySear panDesigned for searing on the stovetop,slow cooking and roasting in the oven.Three coat Quantanium non-stick foreasy cleaning.D. Wrap around element (not shown)Ensures an even temperaturethroughout the cooking processE. Extra large 7 litre capacityFor family sized mealsF. Slow cooker basePremium brushed stainless designG. Control dial with Auto settingFor ease and simplicityH. Stainless steel rackFor RoastingI. Removable cord (not shown)For serving at the table and easy storage7

BEFORE FIRST USEof your Breville Flavour Maker

Before first useBefore first use, remove all promotionallabels and packing materials and safelydiscard. Wash the removable EasySearpan and stainless steel lid in hot, soapywater, rinse and dry thoroughly. Wipe theinside and the outside of the stainlesssteel housing with a soft, damp cloth,then dry thoroughly.3. Heat EasySear pan on stovetop overmedium to high heat.GAS OR ELECTRIC STOVETOPMEDIUM TO HIGH HEATOILHOW TO SEAR BEFORESLOW COOKING1. Remove the EasySear pan from slowcooker base and place onto a largeburner or hotplate on the gas, electric orceramic stovetop.4. Place food to be seared into EasySearpan in batches.OIL2. Coat the inside of the EasySear panwith oil or butter.GAS OR ELECTRIC STOVETOMEDIUM TO HIGH HEATOIL9

Before first useOILGAS OR ELECTRIC STOVETOPMEDIUM TO HIGH HEAT5. When finished searing, use oven mittsand carefully place EasySear pan backinto slow cooker base. Proceed to How toSlow Cook section on this page.HOW TO SLOW COOK1. Insert the EasySear pan which is eitherhot from searing on the stovetop or atroom temperature into the slow cookerbase. Add all ingredients into EasySearpan, ensuring denser foods are spreadevenly across the bottom of the pan andnot heaped to one side.IMPORTANT• EasySear pan is suitable for use onmost electric, gas and ceramic stovetops,however it is not suitable for use oninduction stovetops.• The base of the EasySear pan maycause scratching on glass/ceramic orhalogen cooktops.• Stir food in the EasySear pan often,when cooking on the stovetop.• Do not use metal utensils because theywill scratch the non-stick coating on theEasySear pan.• Do not heat EasySear pan when emptyfor prolonged periods of time as it maydamage the cooking surface.• Do not place EasySear pan in an oventhat is hotter than 250°C.• While silicone handles are heat resistantto 250°C (it is not recommended to usefor extended periods above 200°C).2. Place the stainless steel lid into position.3. With the Temperature Control Dialturned to the OFF position, insert theconnector end of the power cord into theappliance inlet, plug the power cord intoa 230V or 240V power outlet and switchthe power on at the power outlet.10

AS OR ELECTRIC Before STOVETOP first useMEDIUM TO HIGH HEATIMPORTANT4. Turn the Temperature Control Dial tothe desired setting, or as recommendedin a recipe. Go to www.breville.com.aufor slow cooked recipe ideas and recipesin this instruction book.5. When cooking is complete, turn theTemperature Control Dial to the OFFposition, switch off at the power outlet,remove the power plug and then theconnector end from the appliance inlet.• Always use the slow cooker withEasySear pan on a dry, level surface.• Never operate the slow cooker withoutthe removable EasySear pan positionedin the slow cooker base.• Never operate the slow cooker withoutfood and liquids in the removableEasySear pan.• Always have the stainless steel lid firmlyin position on the removable EasySearpan throughout the operation of the slowcooker unless it is stated in a recipe tohave it removed.• Always use dry pot holders or oven mittsto remove the EasySear pan and thestainless steel lid when hot.• While providing some protection thesilicone handles will become hot duringuse, an oven mitt is recommended.• Do not place the removable EasySearpan or stainless steel lid when hot onany surface that may be affected by heat.IMPORTANTAlways lift and remove the stainlesssteel lid carefully using an oven mittand angled away from yourself to avoidscalding from escaping steam.IMPORTANTAlways use dry pot holders or ovenmitts when handling EasySear pan orstainless steel lid.11

A BEGINNER'S GUIDE TOSLOW COOKINGwith your Breville Flavour Maker

A BEGINNER'S GUIDE TO SLOW COOKINGThe Breville Flavour Maker is designedspecifically for flavour layering. Atechnique professional chefs use toenhance and deepen the taste of meals byusing the same pan for browning onions,searing meats and creating casseroles,curries, soup, stock and bolognaise.For this reason, Breville have nowdeveloped a Flavour Maker with aEasySear pan. Simply remove theEasySear pan from the slow cooker baseand use on the gas, electric or ceramicstovetop to caramelise vegetables and searmeats before placing back into the slowcooker base and commencing the SlowCook function.Following is a guide to help simplify theprocess of slow cooking, allowing you toobtain optimum results from your FlavourMaker.We have also included helpful hints forsuccessful slow cooking. For recipes, goto www.breville.com.au and recipes in thisinstruction book.SUITABLE MEAT CUTS FORSLOW COOKINGBeefLambVealPorkChuck, skirt, round steak, bonelessshin (Gravy) beef,bone-in-shin (Osso Bucco).Shanks, drumsticks (frenched shanks),neck chops, boned out forequarter orshoulder.Diced leg, shoulder/ forequarter chopsand steaks, neck chops,knuckle (Osso Bucco)Leg steaks, diced belly,Diced shoulder, Boneless loin chopsPREPARING VEGETABLESVegetables should be cut into even-sizedpieces to ensure more even cooking. Frozenvegetables must be thawed before adding toother foods cooking in the slow cooker witha EasySear pan.PREPARING MEAT AND POULTRYSelect the leanest cuts when purchasingmeat. Trim the meat or poultry of any visiblefat. If possible, purchase chicken portionswithout the skin. Otherwise, the slowcooking process will result in extra liquidbeing formed from the fat as it melts.For casserole type recipes, cut the meat intocubes, approximately 2.5cm to 3cm. Slowcooking allows less tender cuts of meat tobe used. The bones can be left on meat orpoultry if liked and will help to keep meattender during cooking.PREPARING DRIED BEANSAND PULSESIf time permits, overnight soaking ofdried beans and pulses is preferable. Aftersoaking, drain and place in the slow cookerand cover with sufficient water to reachdouble their volume. Cook beans on theHigh setting for 2 to 4 hours or until tender.Pre-soaked beans and pulses will cook alittle faster.13

A BEGINNER'S GUIDE TO SLOW COOKINGSEARING AND BROWNING BEFORESLOW COOKINGSearing and browning in the EasySear panon the stovetop may take a little extra timeand whilst not strictly necessary, the rewardsare evident in the end result.The EasySear pan keeps the heat stableand uniform allowing the meat to brownand form an even crust. Plus searing andbrowning seals in the moisture, intensifiesthe flavour and provides more tender results.Once searing and browning is complete,return the EasySear pan to the slowcooker base with all the tasty caramelizedingredients inside.USING THE TEMPERATURECONTROL SETTINGSThis slow cooker has three settings: Low,High and Auto. Use the recommendedguidelines below to determine cookingtime and heat setting and use recipesin this instruction book. Dishes can beprepared well in advance of mealtime andcooking time regulated so that food isready to serve at a convenient time.A general rule of thumb for most slowcooked meat and vegetable recipes is:Setting Cooking TimeLOWHIGHAUTO6 to 10 hours3 to 4 hours4 to 6 hoursYour favourite traditional recipes can alsobe easily adapted to this slow cooker. Simplyhalve the amount of liquid and increase thecooking time. The following is a guide toadjusting your favourite recipes.NOTEThese times are approximate. Timescan vary depending on ingredientsand quantities in recipesTraditionalCooking Time35 to 60 minutes 6 to 10hrs1 to 3 hours 8 to 10hrsTraditionalCooking Time35 to 60 minutes 4 to 5hrs1 to 3 hours 5 to 6hrsslow cookerCooking Time(WITHOUTSEARING)LOW HIGH AUTO3 to 4hrs4 to 6hrs4 to 6hrs6 to 8hrsslow cookerCooking Time(WITH SEARING)LOW HIGH AUTO2 to 3hrs3 to 4hrs3 to 4hrs4 to 5hrsCOOKING TIMEs (WITH SEARING)When the EasySear pan is used for searingon the stovetop prior to being placed in theslow cooker, cooking times will be shortenedslightly. Check for doneness intermittentlyduring cooking.NOTEThese cooking times are approximatesonly and times can vary depending oningredients, quantities in recipes andwhether the EasySear pan and itsingredients are hot from searing.14

A BEGINNER'S GUIDE TO SLOW COOKINGNOTEHigh humidity, altitude, cold tapwater, ingredients and minorfluctuations may slightly affect thecooking times in the slow cooker withEasySear pan.Low SettingThe Low setting gently simmers foodfor an extended period of time withoutovercooking or burning. No stirring isrequired when using this setting.High SettingThe High setting will cook food inapproximately half the time required forthe Low setting. Some foods may boil whencooked on the high setting, so it may benecessary to add extra liquid. This willdepend on the recipe and the amount oftime in which it is cooked. Occasionalstirring of stews and casseroles will improveflavour distribution.The High setting in this slow cookercooks considerably faster than the auto orlow settings and can be used if time is aconstraint. Simply place your favourite mealon High for 3 to 4 hours and you will have acooked meal in a fraction of the time.Auto SettingThe Auto setting will begin cooking onHigh and then will shift to Low afterapproximately 2 hours of cooking time foradded ease and simplicity.ROASTING IN THE slow cookerRoasting meats in the Flavour Maker createstender, flavoursome results. The long, slow,covered cooking process breaks down andsoftens the connective and muscle tissuewithin the meat, making it easier to slice.Cheaper cuts of meat can be used to provideperfect results cooked by this method.Meat will not brown during the slow cookingprocess, so for browner results sear in theEasySear pan on the stovetop first beforeplacing back into the slow cooker base.The addition of liquid is not required forroasting. Elevate the meat to be cooked onthe provided stainless steel rack. This willassist in keeping the surface of the meat dryand free from any fat released throughoutthe cooking process.SUITABLE MEAT CUTS FOR ROASTINGBeefLambVealPorkBlade, Rump, Rib Roast, Sirloin,Silverside, Topside.Leg, Mid Loin, Rack, Crown Roast,Shank, Shoulder, Mini Roasts.Leg, Loin, Rack,Shoulder/Forequarter.Loin, Neck, Leg, Racks(remove skin & fat).POT ROASTING IN THESLOW COOKERThe addition of liquid is required for potroasting. Place sufficient liquid into theremovable EasySear pan to cover up toa third of the meat. Meat will not brownduring the pot roasting process, so forbrowner results sear in the EasySear panon the stovetop first before placing back intothe slow cooker base for pot roasting.15

HINTS AND TIPSfor your new Breville Flavour Maker

CARE AND CLEANINGof your new Breville Flavour Maker

CARE AND CLEANING• Before cleaning the Flavour Makerswitch the Temperature Control Dialto OFF, switch off at the power outlet,unplug from the power outlet andremove the connector end of the powercord from the appliance inlet.• Remove EasySear pan and allow tocool completely.• To remove stubborn, cooked-on foods inthe removable EasySear pan, soften byfilling ¾ with water, bring to a slow boilon medium heat on the stove top, adddetergent and simmer for 15 minutes.Remove by lightly scrubbing with a softnylon kitchen brush.• The removable EasySear pan andstainless steel lid can be washed in thedishwasher. However, to maintain nonstickcoating, it is recommended to washEasySear pan in hot, soapy water usinga mild household detergent. Rinse anddry thoroughly.• Do not use abrasive cleaners, steel wool,or scouring pads as these can damagethe surfaces and non-stick coating.• To prevent damage to the appliance, donot use alkaline cleaning agents, use asoft cloth and a mild detergent.• The brushed stainless steel slow cookerbase can be wiped over with a soft, dampcloth and then dried thoroughly.IMPORTANTDo not use alkaline cleaning agents,use a soft cloth and a mild detergent.IMPORTANTDo not use abrasive cleaners, steelwool or scouring pads.IMPORTANTDo not immerse slow cooker base orpower cord in water or any other liquidas they may cause electrocution.IMPORTANTEnsure removable EasySear pan iscorrectly positioned in the base beforeyou commence cooking.21

SOUPSFENNEL AND WHITE BEAN SOUPServes 8 to 10Ingredients375g dried white beans30g butter1 Tablespoon olive oil3 leeks, thinly sliced4 cloves garlic, finely chopped4 large bulbs fennel, halved and sliced8 cups/2 litres vegetable or chicken stock½ teaspoon ground white pepperSea saltWedges of fresh lemonMethodWhite Bean Preparation1. Place dried beans into a large bowl,cover with cold water and soakovernight. Rinse and drain well.Slow Cooking5. Place EasySear pan back into slowcooker base.6. Add drained beans, stock and pepper,mixing well.7. Cover with lid, turn Temperature ControlDial to ‘AUTO’ setting. Cook for 5 to 6hours or until beans are very tender.8. Season soup with salt and serve withwedges of lemon.TIPGreat Northern Beans were used inthis recipe but any dried white beanscan be used.Setting Variation: Use the Low setting andcook for 8 to 10 hours or the High setting for4 to 5 hours.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add butterand oil, heat a further 1 minute or untilbutter has melted.3. Add leeks and garlic and sauté untilleeks have softened slightly, about 2 to 3minutes, stirring occasionally.4. Add fennel and cook for 3 to 4 minutesor until fennel has softened slightly,stirring occasionally.23

SOUPSSPICY KUMERA SOUPServes 8 to 10Ingredients2 Tablespoons oil3 large onions, chopped1 Tablespoon Cajun spice½ teaspoon ground fennel seeds1 teaspoon ground cumin6 cups/1½ litres vegetable or chicken stock2kg kumera (sweet potato), peeled and cut intosmall chunksSalt and pepper1 cup sour cream or natural yogurtFresh tortillasMethodSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.2. Add onions and sauté until onion hassoftened slightly, about 3 to 4 minutes,stirring occasionally3. Add Cajun spice, ground fennel seedsand ground cumin, sauté for 2 to 3minutes or until spices are fragrant.Slow Cooking4. Place EasySear pan back into slowcooker base.5. Add stock and sweet potato, mix well.6. Cover with lid, turn TemperatureControl Dial to ‘HIGH’ setting. Cookfor 2 to 3 hours or until sweet potato isvery soft.7. Turn dial to ‘Off’ and turn slow cookeroff at power outlet, remove power plugfrom power outlet.8. Using a non scratch potato mashergently mash sweet potato until wellbroken up. Season soup with saltand pepper.9. Serve soup with a spoonful of sourcream or natural yogurt and freshwarmed tortillas.Setting Variation: Use the Low setting andcook for 6 to 7 hours or the Auto setting for4 to 5 hours.24

SOUPSPEA AND HAM SOUPServes 10Ingredients750g split peas (green or yellow)1 Tablespoon oil30g butter3 large onions, finely chopped4 large carrots, diced4 sticks celery, diced8 cups/2 litres water1 kg ham bones4 bay leaves8 to 10 fresh sage leavesSea salt and freshly ground pepperMethodSplit Pea Preparation1. Place split peas into a large bowl, coverwith cold water and soak overnight.Rinse and drain well.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andbutter, heat a further 1 minute or untilbutter has melted.3. Add onions, carrots and celery, sautéuntil onion has softened slightly, about4 to 5 minutes, stirring occasionally.Slow Cooking4. Place EasySear pan back into slowcooker base.5. Add water, split peas, ham bones, bayleaves and sage leaves. Mix well andcover with lid6. Turn Temperature Control Dial to‘AUTO’ setting, cook for 7 to 8 hours oruntil peas are very soft7. Remove ham bones and cut any meatfrom bone, chop ham finely. Returnchopped ham to soup.8. Season soup with salt and pepper andserve with fresh crusty bread.Setting Variation: Use the High settingand cook for 4 to 5 hours or Low setting for8 to 10 hours.25

SOUPSSIMPLE VEGETABLE ANDLENTIL SOUPServes 8 to 10Ingredients2 Tablespoons oil3 large onions, chopped4 cloves garlic, finely chopped1 kg smoked ribs or bacon bones4 sticks celery, finely chopped5 carrots, diced1 medium sweet potato (400g), peeled and diced12 cups/3 litres chicken or vegetable stock2 cups/400g red lentils, rinsed and drained1 cup/220g green lentils, rinsed and drainedSalt and freshly ground black pepper1 cup chopped fresh coriander or parsleyMethodSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heatfor a further 1 minute.2. Add onions and garlic, sauté for 5minutes or until onion has softened,stirring occasionally.3. Add smoked ribs, celery and carrots, cookfor 3 to 4 minutes, stirring occasionally.Slow Cooking4. Place EasySear pan back into slowcooker base.5. Add sweet potato, stock and lentils topan, mixing well.6. Cover with lid, turn the TemperatureControl Dial to ‘HIGH’ setting and cookfor 4 to 5 hours or until lentils are soft.7. Season with salt and pepper, serve hotwith chopped coriander or parsley.TIPFor a spicier version of this soup add1 Tablespoon of Moroccan Spice mixto the EasySear pan when sautéingonions and garlic.Setting Variation: Use the Low setting andcook for 8 to 10 hours or Auto setting for, 5 to6 hours or until lentils are soft.26

VEGETABLESCHICKPEA CURRY WITHSWEET POTATOServes 8Ingredients500g dried chickpeas2 Tablespoons olive oil2 large onions, finely chopped4 cloves garlic, finely chopped1 Tablespoon fresh chopped ginger1 cinnamon stick1 teaspoon ground chilli powder3 teaspoons ground coriander3 teaspoons ground cumin1 Tablespoon brown mustard seeds3 x 400g cans diced tomatoes3½ cups/875ml vegetable or chicken stock2 Tablespoons brown sugar, well packedSalt and pepper to taste750g peeled sweet potato, cut into 2cm pieces1 cup/250ml coconut milk, optional1 cup chopped fresh corianderSlow Cooking6. Place EasySear pan back into slowcooker base7. Rinse chick peas well under coldrunning water, Drain, add to EasySearpan, stirring well.8. Cover with lid, turn TemperatureControl Dial to ‘HIGH’ setting. Cook for2 TO 4 hours or until chickpeasare tender.9. Add sweet potato and mix well. Coverwith lid and cook a further 1 to 2 hoursor until and sweet potato is cooked.10. Just before serving stir through coconutmilk and chopped coriander.Setting Variation: Use the Low setting andcook for 8 to 10 hours, or Auto setting for5 to 6 hours and add sweet potato in the last2 hours of cooking time.MethodChickpea Preparation1. Place chick peas into a large bowl, coverwith cold water, cover with plastic wrapand leave overnight to soak.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heatfor a further 1 minute.3. Add onions, garlic and ginger, sauté for5 minutes or until onion has softened,stirring occasionally.4. Add all spices and sauté for 3 to 4minutes or until spices are fragrant,stirring occasionally.5. Add diced tomatoes, stock, brown sugar,salt and pepper. Bring to the boil.27

VEGETABLESINDIAN STYLE PUMPKINWITH YOGURTServes 10 to 12Ingredients2½ kg pumpkin2 Tablespoons oil1 large onion, chopped4 cloves garlic, finely chopped2 Tablespoons fresh chopped ginger2 small red chillies, finely chopped1 Tablespoon ground coriander1⁄3 cup brown sugar1 teaspoon salt700g bottle tomato passata400g can diced tomatoes, pureed500g green beans, trimmedYogurt Sauce:1½ cups natural yogurt¾ cup chopped fresh mint½ teaspoon ground cuminSalt and pepperMethodPumpkin Preparation1. Wash and dry pumpkin and cut intolarge wedges, leaving skin on. Removeseeds and discard.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.3. Add onion, garlic, ginger, chilliesand coriander and sauté until lightgolden brown, about 4 to 5 minutes,stirring occasionally.4. Add sugar, salt, tomato passata andpureed tomatoes, mixing well.Slow Cooking5. Place EasySear pan into slow cookerbase. Place pumpkin pieces intoEasySear pan, turn to coat in the sauce.6. Cover with lid, turn Temperature ControlDial to ‘AUTO’ setting. Cook for 3 to 3½hours or until pumpkin is almost cooked,but still firm in centre.7. Add beans to EasySear pan, cover withlid, cook for a further 20 to 30 minutesor until beans are just cooked andpumpkin is tender.8. Yogurt Sauce: Mix together yogurt, mintand cumin. Season with salt and pepper.9. Serve pumpkin and beans with aspoonful of Yogurt sauce.TIPAny variety of pumpkin works well inthis recipe.Setting Variation: Use the Low setting andcook for approx 4 to 6 hours or High settingfor 2 to 2½ hours.28

VEGETABLESCAPONATAServes 10 to 12Ingredients1.5kg eggplant, trimmed and cut into large 3 to4cm chunks2 Tablespoons salt¼ cup olive oil3 large onions, chopped5 cloves garlic, finely chopped3 red capsicum, cut into 3cm chunks3 green capsicum, cut into 3cm chunks4 sticks celery, thickly sliced2 x 400g cans diced tomatoes½ cup/125ml white wine vinegar2 Tablespoons brown sugar, well packed1 cup pitted halved green olives1⁄3 cup capers, rinsed and drainedSlow Cooking6. Place EasySear pan back into slowcooker base.7. Add tomatoes, vinegar, brown sugar,olives and capers, mix lightly through.8. Cover with lid, turn Temperature ControlDial to ‘AUTO’ setting and cook for 3to 4 hours or until eggplant is tender.Season to taste with salt.9. Serve as an accompaniment to meat orchicken or on its own with crusty breadSetting Variation: Use the Low setting andcook for 4 to 6 hours or High setting for3 to 3½ hours.MethodEggplant Preparation1. Place eggplant chunks into a largecolander, sprinkle with salt mixing well.Leave to drain for 30 minutes.2. Rinse eggplant well with running water,drain and pat dry.Searing on the stovetop withEasySear pan3. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.4. Add onions and garlic, sauté untilonion has softened slightly, about 3 to 4minutes, stirring occasionally.5. Add capsicum and celery, sauté for 3minutes. Add eggplant and mix well.29

FISHSRI LANKAN FISH CURRYServes 10-12Ingredients3 Tablespoons oil4 onions, finely chopped8 cloves garlic, finely chopped½ cup finely chopped fresh ginger4 small red chillies, seeds removed and finelychopped2 Tablespoons ground coriander2 Tablespoons black mustard seeds3 teaspoons ground turmeric20 fresh curry leaves2 kg fresh ripe tomatoes, chopped into2cm chunks270ml can coconut cream2kg thick firm white fish fillets cut into 3cmchunks, bones and skin removedJuice of 1 lemon2 tsps sea salt and pepper to tasteLemon wedges to serveExtra chopped fresh coriander to serveSlow Cooking5. Place EasySear pan back into slowcooker base.6. Cover with lid, turn Temperature ControlDial to ‘LOW’ setting. Cook for 3 to 4hours or until tomatoes are well cookedand softened.7. Before serving, stir through coconutcream and fish pieces and mix well.Cover with lid and continue cookingfor a further 2 to 2½ hours or until fishis cooked. Stir through lemon juice andseason to taste with salt and pepper.8. Serve with lemon wedges and extra freshcorianderSetting Variation: Use the High setting andcook sauce for 2 to 2½ hours or Auto settingfor 3 to 4 hours, add fish in last 2 to 2½hours of cooking time.METHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.2. Add onions, garlic, ginger and chillies,sauté for 5 minutes or until onions havesoftened, stirring occasionally.3. Add ground coriander, mustard seeds,turmeric and curry leaves, cook for 3minutes or until spices are fragrant,stirring occasionally.4. Stir through tomatoes.30

CHICKENCHICKEN WITH SHALLOTSAND GARLICServes 8 to 10Ingredients3 kg chicken pieces (Thigh cutlets, drumsticks,chicken breast bone-in)½ teaspoon salt½ teaspoon ground white pepper2 Tablespoons oil20g butter2 heads garlic, peeled and separated300g eshallots peeled2 cups/500ml dry white wine1½ cups/375ml cooled chicken stock2 Tablespoons cornflour2 Tablespoons chopped fresh thyme leavesSprinkle chicken pieces with salt and pepper.Slow Cooking7. Place EasySear pan back into slowcooker base.8. Mix cooled chicken stock and cornflourtogether, pour this mixture into pan.Add chicken pieces, mix well and coverwith lid.9. Turn the Temperature Control Dial to‘Auto’ setting. Cook for 4 to 5 hours oruntil chicken is fully cooked.10. Stir through fresh thyme leaves, seasonto taste with salt and pepper.Setting Variation: Use the Low setting andcook for 5 to 6 hours or High setting for3 to 4 hours.METHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetopand heat for 2 to 3 minutes, add oil,heat 1 minute.2. Add half the chicken and cook over amedium heat until golden brown all over.3. Remove chicken from EasySear pan,set aside.4. Add remaining chicken to EasySearpan and repeat.5. Add butter, garlic and eshallots, sautéuntil golden brown, about 6 to 8minutes, stirring occasionally.6. Pour in wine and bring to the boil.Simmer for 2 minutes. RemoveEasySear pan from heat.31

CHICKENSPICED SOY CHICKENServes 8Ingredients2 Tablespoons oil3kg chicken thigh cutlets, skin removed1 cup/250ml salt reduced soy sauce1 cup/250ml Shao hsing (Chinese CookingWine) or dry sherry4 cloves garlic, finely chopped¼ cup chopped fresh ginger4 star anise2 cinnamon sticks2 teaspoons sesame oil¼ cup brown sugar, well packed2 Tablespoons cornflour½ cup/125ml water3 green onions, very thinly sliced2 red chillies, seeds removed and thinly slicedMETHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.2. Cook chicken pieces in batches untilwell browned on both sides, removefrom pan. Remove EasySear pan fromheat and drain off oil.Slow Cooking3. Place EasySear pan back into slowcooker base.4. Add soy sauce, Shao hsing, garlic,ginger, star anise, cinnamon sticks,sesame oil and brown sugar, mix well.5. Return chicken to pan and turn to coatall over in marinade. Cover with lid.6. Turn Temperature Control Dial to ‘Auto’setting. Cook for 4 to 5 hours or untilchicken is cooked, turning once duringcooking if possible.7. Remove chicken from EasySear panand arrange pieces on a serving plate.Cover to keep warm.EasySear pan back onto stovetop8. Place EasySear pan back onto stovetopand bring mixture to the boil. Mixtogether cornflour and water, stir intoEasySear pan, continue stirring untilsauce boils and thickens.9. Serve chicken with the marinadespooned over and top with green onionsand chillies.Setting Variation: Use the High setting andcook for 3 to 4 hours or Low setting for5 to 6 hours.32

CHICKENCHICKEN MARSALAServes 8Ingredients3 Tablespoons plain flour½ teaspoon salt½ teaspoon ground white pepper12 chicken breast fillets (3kg)2 Tablespoons oil30g butter250g eshallots, finely chopped2½ cups Marsala1 cup/250ml chicken stock2 Tablespoons cornflourSalt and pepper½ cup finely chopped green onionsMETHODChicken Preparation1. Mix together flour, salt and pepper. Coateach chicken breast fillet in the flourmixture shaking off excess.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.3. Add chicken in batches and sauté untilgolden brown on both sides. Removefrom pan.4. Add butter and eshallots, cook for 3 to4 minutes, or until eshallots are lightgolden brown, stirring occasionally.5. Add marsala, bring to the boil. Set aside.Slow Cooking6. Place EasySear pan into slow cookerbase.7. Mix together cooled chicken stock andcornflour until smooth.8. Add stock mixture and chicken filletsto pan, mix well turning chicken over inthe sauce.9. Cover with the lid. Turn the TemperatureControl Dial to ‘LOW’ setting, cook for 4to 5 hours or until chicken is cooked.10. Season to taste with salt and pepper, topwith finely chopped green onions.11. Serve chicken with mashed potatoes orhot pasta and steamed vegetables.Setting Variation: Use the Auto setting andcook for 3½ to 4 hours or High setting for3 to 3½ hours.33

CHICKENCHICKEN WITH FRESH HERBSAND TOMATOESServes 8 to 10Ingredients2kg chicken pieces, (thigh cutlets, half breastswith bone in) skin removedSalt and freshly ground pepper2 Tablespoons olive oil1½ kg desiree or other potatoes, peeled and cutinto large wedges8 cloves garlic, peeled and halved2 large chicken stock cubes1 cup/250ml white wine2 Tablespoons polenta¼ cup fresh oregano leaves2 Tablespoons fresh thyme leaves1kg ripe roma tomatoes, quartered andseeds removed1 cup grated pecorino cheeseSlow Cooking5. Place EasySear pan back into slowcooker base.6. Crumble stock cubes into wine and pourwine over potatoes.7. Sprinkle polenta over potatoes andmix well.8. Lay chicken pieces over potatoes andsprinkle over fresh herbs. Lay tomatoesover chicken. Sprinkle generously withsalt and pepper.9. Cover with the lid. Turn TemperatureControl Dial to ‘LOW’ and cook for 6hours or until chicken is cooked.10. To serve sprinkle chicken with pecorinocheese and serve with fresh salad leaves.Setting Variation: Use the Auto setting andcook for 4 to 5 hours.METHODChicken Preparation1. Trim any excess fat from chicken pieces,sprinkle all over with salt and pepper.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.3. Add chicken pieces in batches, cookuntil chicken is browned on both sides,remove from pan.4. Add potatoes and garlic to pan and cookfor 4 to 5 minutes, stirring occasionally.34

LAMB AND VEALROAST LEG LAMBServes 8Ingredients2.5kg leg of lambSea salt and freshly ground black pepper1 Tablespoon oilMETHODSearing on the stovetop withEasySear pan1. Season lamb all over with salt andpepper.2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.3. Add lamb and cook until golden brownall over. Remove from pan.Slow Cooking4. Place EasySear pan back into slowcooker base. Place the stainless steelrack provided into pan.5. Place lamb into EasySear pan on top ofthe stainless steel rack.6. Cover with lid, turn the TemperatureControl Dial to ‘HIGH’ setting and cookfor 1½ to 2 hours or until lamb is cookedto desired doneness, (lamb should bemedium done after approx. 1½ hours).TIPChunks of potatoes, sweet potato,pumpkin or whole onions can beadded to EasySear pan for last 1to 1½ hours of cooking time. Tossvegetables in a little olive oil beforeadding to pan.Setting Variation: Use the Auto setting andcook for 4 to 4½ hours or Low setting for6 to 7 hours.35

LAMB AND VEALLAMB SHANKS BRAISED INCHAR SUI SAUCEServes 8Ingredients8 lamb shanks (approx 2½ kg)2 Tablespoons plain flour2 Tablespoons oil1 large onion, finely chopped4 cloves garlic, finely chopped2 to 3 Tablespoons finely chopped fresh ginger2 small red chillies3 cups/750ml chicken stock¾ cup/175ml Char Sui sauce1⁄3 cup/90ml Hoi Sin sauce2 Tablespoons soy sauceMETHODLamb Preparation1. Coat each lamb shank in flour shakingoff excess.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.3. Add lamb shanks in batches and cookuntil golden brown all over sides,Remove from pan.4. Add onion, garlic, ginger and chilliesto EasySear pan and sauté for 3 to 4minutes or until onions and garlic arelight golden brown.5. Add chicken stock, Char Sui sauce, HoiSin sauce and soy sauce, mixing well.Slow Cooking6. Place EasySear pan into slowcooker base.7. Add lamb shanks and turn to coatall over in sauce. Cover with lid, turnTemperature Control Dial to ‘AUTO’setting. Cook for 4 to 6 hours or untillamb is very tender.8. Remove lamb shanks from pan and setaside, keep warm.EasySear pan on stovetop9. Place EasySear pan back ontostovetop and bring sauce to the boil.Boil uncovered for 5 to 6 minutes oruntil sauce has thickened slightly,stirring occasionally.10. Serve lamb shanks on steamed rice orpotato mash with sauce spooned over.Setting Variation: Use the Low setting andcook for 6 to 8 hours.NOTEWe do not recommend using theHigh or Auto setting for this recipeas lamb shanks should be cooked foran extended time for the most tenderresults.36

LAMB AND VEALLAMB KORMAServes 8 to 10Ingredients2 Tablespoons oil4 large onions, finely chopped5 cloves garlic, finely chopped¼ cup finely chopped fresh ginger½ cup ground almonds4 dried whole red chillies1 Tablespoon ground coriander1 ½ teaspoons ground turmeric1 Tablespoon ground cumin½ teaspoon ground cardamom seeds2 cinnamon sticks3 kg cubed lamb1 cup natural yogurt2 x 410g cans tomato puree1 teaspoon saltExtra 1 cup natural yogurt4 to 6 tomatoes, diced1 cup chopped fresh corianderSlow Cooking5. Place EasySear pan into slow cookerbase.6. Add yogurt, tomato puree and salt,mix well.7. Cover with lid and turn TemperatureControl Dial to ‘LOW’ setting, cook for 6to 8 hours or until lamb is tender.8. Serve with extra yogurt and choppedcoriander and tomatoes.Setting Variation: Use the Auto setting andcook for approx 4 to 5 hours.NOTEWe do not recommend using theHigh or Auto setting for this recipeas lamb korma should be cooked foran extended time for the most tenderresults.METHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.2. Add onions, garlic and ginger, sautéuntil onion has softened slightly, about 5to 6 minutes, stirring occasionally.3. Add ground almonds, chillies, groundcoriander, ground turmeric, groundcumin, ground cardamom and cinnamonsticks. Cook until spices are fragrant,about 3 minutes, stirring.4. Add lamb and mix well, cook until lambhas changed colour all over, about 5minutes, stirring occasionally.37

BEEFOSSO BUCCOServes 8 to 10Ingredients¼ cup plain flourSalt and pepper2½kg veal shanks, cut into 4cm thick pieces3 Tablespoons oil20g butter4 large onions, chopped6 cloves garlic, finely chopped4 large carrots, diced4 sticks celery, diced3 cups/750ml white wine2 beef stock cubes700g bottle tomato passata3 bay leavesSlow Cooking7. Place EasySear pan back into slowcooker base.8. Add tomato passata and bay leaves,mix well.9. Add veal and turn to coat all overin sauce.10. Cover with lid, turn Temperature ControlDial to ‘LOW’ setting for 6 to 7 hours oruntil veal is tender.11. Mix together all Gremolata ingredients.12. Serve Osso Bucco sprinkledwith Gremolata.Setting Variation: Use the Auto setting andcook for 5 to 6 hours or on High for 4 to 4½.Gremolata:4 cloves garlic, finely choppedFinely grated rind of 1 lemon½ cup chopped fresh parsleyMETHODVeal Preparation1. Mix together flour, salt and pepper.Coat pieces of veal in the flour mixture,shaking off excess.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetopand preheat for 2 to 3 minutes, add 2Tablespoons of the oil and butter, heat afurther 1 minute or until butter is melted.3. Add veal in batches and sauté untilgolden brown on both sides, addingextra oil to pan if necessary. Removefrom pan when browned.4. Add 1 Tablespoon oil to pan, addonions and garlic, sauté until onion hassoftened slightly, stirring occasionally.5. Add carrots and celery, sauté for 3 to 4minutes, stirring occasionally.6. Add wine and stock cubes and bring tothe boil.38

BEEFBEEF BOURGUIGNONServes 10 to 12Ingredients2 stems sage leaves8 stems fresh thyme leaves2½kg gravy beef, cut into 3cm cubes¼ cup plain flourSalt and freshly ground black pepper30g butter¼ cup/ 60ml oil12 to 14 small pickling onions, peeled5 cloves garlic, finely chopped200g speck or slab bacon, diced500g button mushrooms, trimmed1⁄3 cup tomato paste3 cups/750ml red wine2 cups/500ml beef stock2 bay leavesSlow Cooking7. Place EasySear pan back into slowcooker base.8. Stir in red wine, stock, beef, sage andthyme bundle and bay leaves, mix well.9. Cover with lid, turn the TemperatureControl Dial to ‘AUTO’ setting and cookfor 5 to 6 hours or until beef is tender.Remove bay leaves, sage and thymebundle and discard. Season to taste withsalt and pepper.10. Serve with Potato or Parsnip Mash.Setting Variation: Use the Low setting andcook for 7 to 8 hours or High setting for4 to 4½ hours.METHODBeef Preparation1. Tie sage and thyme stems togetherfirmly with cooking string.2. Coat beef cubes in flour, salt and pepper.Searing on the stovetop withEasySear pan3. Place EasySear pan onto stovetopand preheat for 3 minutes, add half thebutter and 1 Tablespoon of the oil, heat afurther 1 minute or until butter is melted.4. Add a quarter of the beef cubes and cookuntil golden brown, remove from panand set aside. Add a little more of the oiland butter if necessary and repeat untilall beef is browned. Remove from pan.5. Add 1 Tablespoon oil to EasySear pan,add onions, garlic and speck or baconand cook for about 4 to 5 minutes or untilgarlic is softened slightly and onions arelightly browned, stirring occasionally.6. Add mushrooms and tomato paste andcook for 1 minute, stirring occasionally.39

BEEFMEATBALLS WITH ITALIAN SAUCEServes 8IngredientsMeatballs1½kg mince (use a mixture of pork,veal or beef mince)2 onions, finely chopped4 cloves garlic, finely chopped1 cup fresh white breadcrumbs1 cup grated parmesan cheese1 cup finely chopped Italian parsley2 Tablespoons chopped fresh oreganoSalt and pepper to tasteTomato Sauce2 Tablespoons olive oil2 large onions, finely chopped4 cloves garlic, finely chopped1 red capsicum, finely chopped1 cup/250ml dry white wine3 x 400g cans diced tomatoes1 cup/ 250ml beef stock½ cup tomato paste1 Tablespoon brown sugar10 fresh basil leavessalt and pepper to tasteExtra parmesan cheese to serveMETHODSearing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heatfor a further 1 minute.3. Add onions, garlic and red capsicum,sauté for 6 to 8 minutes or until onionhas softened, stirring occasionally.4. Add wine, bring to the boil and simmeruntil almost all liquid is gone, about 3 to4 minutes.5. Add canned tomatoes, beef stock,tomato paste, brown sugar and basilleaves. Season well with salt and pepper.Slow Cooking6. Place EasySear pan back into slowcooker base.7. Place meatballs gently into EasySearpan, turn gently to coat all over in sauce.8. Cover with lid, turn Temperature ControlDial to ‘LOW’ setting. Cook for 6 to 8hours or until meatballs are cooked.9. Serve meatballs and sauce withhot cooked pasta and extra gratedparmesan cheese.Setting Variation: Use the High setting andcook for 3 to 4 hours or Auto setting for4 to 5 hours.Meatball Preparation1. Mix all meatball ingredients togetheruntil well combined. Roll into smallballs, cover and set aside.40

BEEFPASTA BOLOGNESEServes 10 to 12Ingredients1⁄3 cup olive oil2½kg beef or pork mince4 onions, finely chopped5 cloves garlic, finely chopped4 carrots, finely chopped4 sticks celery, finely chopped1 cup/250ml red wine2½ cups/625ml beef stock2 x 700g bottles tomato passata½ cup tomato paste1 Tablespoon brown sugar2 Tablespoons chopped fresh oreganoSalt and freshly ground black pepper to tasteSlow Cooking6. Place EasySear pan back into slowcooker base and cover with lid.7. Turn Temperature Control Dial to ‘LOW’setting. Cook for 6 to 8 hours.8. Serve with hot cooked spaghetti,sprinkled with chopped parsley andparmesan or pecorino cheese.Setting Variation: Use the High setting andcook for 3 to 4 hours or Auto setting for4 to 5 hours.METHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetopand preheat for 2 to 3 minutes, add 1Tablespoon of the oil, heat a further1 minute.2. Cook mince in batches until wellbrowned and crumbly, adding more oil ifnecessary, Remove from pan.3. Add 2 Tablespoons of the oil to pan,add onions, garlic, carrots and celeryand sauté for 5 to 6 minutes or untilvegetables have softened slightly,stirring occasionally.4. Add wine, bring to the boil and simmeruntil almost all liquid is gone, about3 minutes.5. Add browned mince, beef stock, tomatopassata, tomato paste, brown sugar,oregano, salt and pepper, mix well.41

BEEFCORNED BEEFServes 6 to 8Ingredients2-3kg piece of corned beef12 cups/3 litres water2 onions, quartered¼ cup brown sugar, well packed1 Tablespoon black peppercorns3 bay leavesSeveral sprigs of fresh herbs (parsley, thyme,sage, rosemary)METHODSlow Cooking1. Place EasySear pan into slow cookerbase. Place corned beef into pan.2. Add all other ingredients, making surethat water almost or fully covers beef.3. Cover with lid, turn the TemperatureControl Dial to ‘LOW’ setting. Cook for7 to 8 hours or until corned beefis tender.4. Remove corned beef from EasySearpan, allow to stand for 5 to 10 minutes.5. Slice and serve with onion sauce andsteamed vegetables.NOTEWe do not recommend the Highor Auto setting for this recipe as itshould be cooked for an extended timefor the most tender results.RED CURRY OF BEEFServes 10 to 12Ingredients2 Tablespoons oil2 large onions, chopped6 cloves garlic, finely chopped¼ cup finely chopped fresh ginger¾ cup red curry paste2 teaspoons shrimp paste (belancan)3 kg chuck steak, cut into 3cm cubes2 cups/500ml beefstock½ cup fish sauce310g can coconut milk6 large carrots, thickly sliced or cut into batons12 kaffir lime leaves3 stalks lemongrass, cut into 10cm lengths2 Tablespoons brown sugar well packed2 teaspoons salt225g can sliced bamboo shoots, well drained4 tomatoes, diced1 cup chopped fresh coriander leaves2 red chillies, sliced (optional)METHODSearing on the stovetop withEasySear pan1. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil, heat afurther 1 minute.2. Add onions, garlic and ginger and sautéfor 3 to 4 minutes or until onions havesoftened slightly.3. Add curry paste and shrimp paste andcook for 3 minutes or until curry paste isvery fragrant, stirring occasionally.4. Stir in chuck steak, cook for 5 to 6minutes or until steak has begun tochange colour and is well coated in thecurry paste, stirring frequently.42

BEEFSlow Cooking5. Place EasySear pan back into slowcooker base.6. Add beef stock, fish sauce, coconut milk,carrots, kaffir leaves and lemongrass,mix well.7. Cover with lid, turn Temperature ControlDial to ‘AUTO’ setting and cook for 5 to6 hours or until beef is tender.8. Remove lemongrass and kaffir leavesand discard. Season with sugar and saltthen stir in bamboo shoots, mix well.9. Serve red curry topped withchopped tomato, coriander andextra chillies (optional).Setting Variation: Use the Low setting andcook for 7 to 8 hours or High setting for4 to 5 hours.NOTERed curry pastes vary in spice/chilliheat, for a milder curry add less for ahotter curry add a little more.BEEF POT ROASTServes 6 to 8Ingredients2 kg piece bolar blade beef, whole2 Tablespoons plain flourSalt and freshly ground black pepper2 Tablespoons oil20g butter2 large onions, finely chopped3 sticks celery, finely choppedExtra 2 Tablespoons plain flour4 cups/1litre beef stock2 bay leaves4 to 6 sprigs fresh thyme750g potatoes, peeled and quartered5 to 6 carrots, cut into large chunks orthick slices8 to 10 small white onionsMETHODBeef Preparation1. Coat beef in flour, salt and pepper.Searing on the stovetop withEasySear pan2. Place EasySear pan onto stovetop andpreheat for 2 to 3 minutes, add oil andheat a further 1 minute.3. Add beef and cook until well browned allover, remove from pan.4. Add butter, onions and celery topan and cook 3 to 4 minutes,stirring occasionally.5. Add extra 2 Tablespoons of flour to pan,mix well cook 1 minute.6. Gradually add stock, stirring until sauceboils and thickens.Slow Cooking7. Place EasySear pan back into base ofslow cooker.8. Add beef, bay leaves and thyme, turnbeef to coat all over in gravy.9. Cover with lid, turn Temperature ControlDial to ’LOW’ setting. Cook for 4 hours,turning once during cooking.10. Add potatoes, carrots and small onionsto pan mixing well. Cover with lid andcontinue cooking for a further 2 to 3hours or until meat and vegetablesare tender.Setting Variation: Use the Auto setting andcook for 5 to 6 hours or until beef is cooked(Add vegetables at approximately the last2 hours of cooking time).43

DESSERTSCARAMEL PUDDING WITHBUTTERSCOTCH SAUCEServes 6Ingredients125g butter1 cup/250ml milk¾ cup/150g brown sugar, well packed2 x 60g eggs, lightly beaten2 teaspoons vanilla essence2 cups/300g self raising flour1 teaspoon baking powderButterscotch SauceExtra 1 cup/200g brown sugar, well packed2 Tablespoons golden syrup1 cup/250ml boiling waterMETHOD1. Stir butter, milk and brown sugartogether in a large saucepan over a Lowheat until butter has melted, do not boil.Remove from heat and allow to coolto lukewarm.2. Add eggs and vanilla essence to milkmixture and whisk until well combined.3. Sift together flour and baking powderin a large bowl, gradually whisk in milkmixture until batter is smooth.4. Pour batter into a well greased deep8 to 10 cup ovenproof dish (that fitscomfortably into EasySear pan).Sprinkle over extra brown sugar. Drizzlegolden syrup evenly over the surface.Slow Cooking6. Place the EasySear pan into the base ofslow cooker.7. Place the stainless steel rack providedinto EasySear pan.8. Pour in 4 cups/1 litre of water. Placeovenproof dish onto the rack.9. Cover with lid, turn Temperature ControlDial to ‘HIGH’ setting. Cook for 1½ to 2hours or until top of pudding is cookedin centre.10. Serve immediately with fresh cream orice cream.NOTECheck water level during cookingadding extra boiling water to base ofEasySear pan if necessary.NOTEWe do not recommend to use Low orAuto setting for this recipe.NOTEOvenproof dish should not touch sidesof pan.5. Gently pour boiling water evenly overthis mixture. Grease a large sheet of foiland secure over the top of dish to make alid, allowing room for puddingto rise.44

DESSERTSPOACHED RHUBARB AND APPLEServes 8 to 10Ingredients3 large bunches rhubarb stems, cut into5cm lengths12 large apples, peeled and cut into thick slices1¼ cups/310ml water1½ cups/300g sugarMETHODSlow Cooking1. Place EasySear pan into base of slowcooker.2. Place rhubarb, apples, water and sugarinto EasySear pan, mix well.3. Cover with lid, turn Temperature ControlDial to ‘LOW’ setting. Cook for 3 to 5hours or until rhubarb is tender but stillhas some shape.4. Serve hot or cold with fresh cream,custard or ice cream.NOTEThis recipe is only suitable for the Lowsetting due to the high sugar content.TIPOther fruits such as peaches,nectarines, pears can be poachedin the slow cooker. Always use theLow setting and make sure there isenough water or liquid to cover thebase of the EasySear pan to at least4cm deep. Add sugar to taste andthe fruit to be poached. Cover withlid and cook until fruit is tender, butstill has its shape. Turn fruit duringcooking if possible.45

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Breville Customer Service CenterAustralian CustomersMail: PO Box 22Botany, NSW, 2019AUSTRALIAPhone: 1300 139 798Fax: (02) 9384 9601Email: Customer Service:askus@breville.com.auNew Zealand CustomersMail: Private Bag 94411Greenmount, AucklandNEW ZEALANDPhone: 0800 273 845Fax: 0800 288 513Email: Customer Service:askus@breville.com.auwww.breville.com.auBreville 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/photographedin this brochure may vary slightly from the actual product.Model BSC560 Issue - A10