the Set & Serve - Breville

the Set & ServeInstruction BookletSuits all BRC200 models

CONGRATULATIONSon the purchase of your new Brevillethe Set & Serve

Contents4 Breville recommends safety first6 Know your Brevillethe Set & Serve Rice Cooker8 Operating your Brevillethe Set & Serve Rice Cooker12 Rice cooking tables14 Rice variations16 Steaming18 Hints and tips22 Care and cleaning24 Recipes– Vegetarian (p25)– Chicken (p29)– Seafood (p30)– Dessert (p33)3

Breville recommends safety firstIMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind the power cord before use.• Do not let the power cord hang overthe edge of a bench or table, touch hotsurfaces or become knotted.• To protect against electric shock do notimmerse the power cord, power plug orappliance in water or any other liquid.• The appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance by a personresponsible for their safety.• Children should be supervised to ensurethat they do not play with the appliance.• It is recommended to regularly inspectthe appliance. To avoid a hazard do notuse the appliance if power cord, powerplug or appliance becomes damaged inany way. Return the entire appliance tothe nearest authorised Breville ServiceCentre for examination and/or repair.• Any maintenance other than cleaningshould be performed at an authorisedBreville Service Centre.• This appliance is for household use only.Do not use this appliance for anythingother than its intended use. Do not usein moving vehicles or boats. Do not useoutdoors. Misuse may cause injury.• The installation of a residual currentdevice (safety switch) is recommendedto provide additional safety protectionwhen using electrical appliances. Itis advisable that a safety switch witha rated residual operating currentnot exceeding 30mA be installed inthe electrical circuit supplying theappliance. See your electrician forprofessional advice.IMPORTANTFully unwind power cord from cordstorage facility before use.SAVE THESEINSTRUCTIONS5

KNOWyour Brevillethe Set & Serve

KNOW YOUR BREVILLE THE set & serveABCDEFGA. Cook ‘n’ Look toughened glass lidwith steam ventB. Non-stick removable cooking bowlwith level indicatorC. Large 8 cup capacitycooks up to 16 cups of cooked rice ata timeD. ‘Cook’ and ‘Warm’ lightsRed ‘Cook’ light indicates that the RiceCooker is in the ‘Cook’ setting. Amber‘Warm’ light indicates that the RiceCooker is turned ‘On’ or has switchedautomatically to the ‘Keep Warm’ settingE. Selector controlF. Rice Master measuring cup andserving spoonG. Non-stick steaming trayideal for vegetables, seafood and poultryH. Removable power cord (not shown)for serving at the table7

OPERATINGyour Brevillethe Set & Serve

Operating Your rice cookerBefore first use, remove all promotionallabels and any packaging materials andwash the non-stick removable cooking bowl,steaming tray and glass lid in hot soapywater, rinse and dry thoroughly.How to cook riceStep 3Ensure the exterior of the removable cookingbowl is clean before placing it in the outerhousing, this will ensure proper contact withthe inner cooking surface. (Fig 2).Fig. 2Step 1Use Rice Master measuring cup provided tomeasure required quantity of rice (refer tocooking tables on page 13). Always measurelevel cups, not heaped (Fig 1).Fig. 1Step 4Add washed rice to the removable cookingbowl, ensuring rice is spread evenly acrossthe bottom of the bowl and not heaped toone side (Fig 3).NOTE1 level Rice Master measuring cup =140 grams uncooked rice1 level Rice Master cup uncookedrice = 2 Rice Master cups cooked rice(approx.)The maximum quantity of uncookedwhite rice to be cooked = 8 RiceMaster cupsThe minimum quantity of uncookedwhite rice to be cooked = 2 RiceMaster cupsStep 2Place measured rice into a separate bowland wash rice by rinsing with cold waterto remove any excess starch. The rice isready for cooking when water runs clearfrom the rice.Fig. 3Step 5Add water using the following ratios:White Rice = 1 Rice Master measuring cupwater : 1 Rice Master measuring cup riceBrown Rice = 1½ Rice Master measuring cupswater : 1 Rice Master measuring cup rice(Refer to table on page 13 formore information)9

Operating Your Breville the Set & ServeStep 6Place glass lid into position.Step 7Plug power cord into a 230V or 240Vpower outlet and then switch the power onat power outlet. The amber ‘Warm’ lightwill illuminate.Step 8To commence cooking, depress the SelectorControl. The red ‘Cook’ light will illuminate.Step 9When cooking is complete, the Rice Cookerwill automatically switch to the ‘KeepWarm’ setting. The amber ‘Warm’ lightwill illuminate.Step 10Open lid and turn rice over with servingspoon provided. Replace lid and allow rice tostand for 10-15 minutes before serving. Thisallows any excess moisture to be absorbed,resulting in a fluffier rice texture.IMPORTANT• Always place liquid into removablecooking bowl, or be ready to addoil, butter or margarine, beforedepressing the Selector Control tothe ‘Cook’ setting.• Never try to force the SelectorControl to stay in the ‘Cook’ settingafter it has automatically switchedto the ‘Keep Warm’ setting.• Do not interfere with automaticSelector Control during operation.• To prevent scratching non-sticksurface of the removable cookingbowl or steaming tray, always usewooden or plastic utensils.WARNINGAlways lift and remove lid carefully,angling it away from yourself to avoidscalding from escaping steam.NOTERice can be kept in the automatic‘Keep Warm’ setting for up to 5 hours.Do not remove glass lid until ready toserve (except for when turning overrice after cooking is complete or assuggested in the recipes).To stop the ‘Keep Warm’ setting,switch off at the power outlet and thenunplug power cord.10

RICE COOKING TABLESfor your Brevillethe Set & Serve

ice cooking tablesThe Rice Master measuring cup providedwith your Breville Rice Cooker is used inthe following tables.NOTEThe Rice Master measuring cup is nota standard metric measuring cup.1 Rice Master measuring cup is equalto 140g of uncooked rice and 175ml ofwater.1 Australian standard metricmeasuring cup is equal to 200g ofuncooked rice.If your Rice Master measuring cupis lost or misplaced, use another cupbut maintain the same cooking ratiosand ensure you do not exceed the 8cup maximum line in the removablecooking bowl:White rice = 1 cup water to 1 cup riceBrown rice = 1½ cups water to 1 cup riceSuggestions & tipsTHAT'S THE IDEAAdd a little extra water for fluffier riceand a little less water for firmer rice.Washed rice will have some extra wateradhering after rinsing. This extra waterwill extend the cooking time slightly.Reduce the measured amount of waterto compensate, if required.Some rice varieties may require morewater for cooking, such as wild riceblends, Arborio rice or short grain rice.Follow the directions on the packet oruse the brown rice cooking table.Due to the additional water neededto cook brown rice, some starchywater bubbles may rise to the lid whilecooking. For best results, wash brownrice before cooking and allow to standon the ‘Keep Warm’ setting for 20minutes after cooking to absorb theremaining moisture.White RiceUncookedwhite rice (RiceMaster cups)Cold tapwater (RiceMaster cups)Cooked rice –approx. (RiceMaster cups)2 2 4 10-154 4 8 15-206 6 12 20-258 8 16 25-30Brown RiceUncookedwhite rice (RiceMaster cups)Cold tapwater (RiceMaster cups)Cooked rice –approx. (RiceMaster cups)2 3 5 25-304 6 10 35-406 9 15 40-45Cookingtime – approx.(minutes)Cookingtime – approx.(minutes)13

RICE VARIATIONSfor your Brevillethe Set & Serve

ice variationsSavoury RicePrepare rice in the Rice Cooker asspecified, substituting all the water withthe same quantity of chicken, beef, fish, orvegetable stock.Sweet RicePrepare rice in the Rice Cooker as specifiedsubstituting half the water with apple juice,orange juice or pineapple juice. Cooking ricewith milk or cream is not recommended asit will burn onto the bottom of removablecooking bowl.Saffron RiceAdd ¼ teaspoon of saffron powder or 2saffron threads to every 2 cups of water.Use white rice cooking tables. Mix well.Jasmine RiceJasmine rice is fragrant long grain rice. Usewhite rice cooking tables.Basmati RiceBasmati rice is an aromatic long grain rice.Use white rice cooking tables.Wild RiceIt is not recommended to cook wild ricealone in the Rice Cooker as it requires asubstantial amount of water. It is possibleto cook wild rice as a blend with white orbrown rice.Arborio RiceArborio rice is short round-grained pearlyrice often used for Italian risotto cooking.Use brown rice cooking tables.15

SteamingSteamed foods retain most of theirnutritional value when cooked in the RiceCooker. Foods may be steamed by placingfood in the steaming tray over stock orwater and covering with the glass lid.Keep the glass lid on while steaming foodunless the recipe or chart specifically statesto remove the lid. By removing the lidunnecessarily steam is lost and the cookingtime will be extended.1. Measure 3 Rice Master cups or moreof water or stock into the removablecooking bowl. Use up to a maximum of6 Rice Master cups of water.2. Place food to be steamed directly ontothe steaming tray and insert into theremovable cooking bowl. (Refer to theSteaming Charts on pages 19-21 forapproximate cooking times).3. Place removable cooking bowl withsteaming tray into the outer housing andcover with glass lid.4. Plug power cord into a 230V or 240Vpower outlet and then switch on. Theamber ‘Warm’ light will illuminate.5. Push the Selector Control down tobegin cooking. The red ‘Cook’ lightwill illuminate.6. When steaming is complete, the amber‘Warm’ light will illuminate. Removefoods from the Rice Cooker. If furthersteaming is required ensure sufficientwater is in the removable cooking bowl.If not, add more hot water or stock.7. Turn the Rice Cooker off at the poweroutlet and then unplug power cord.Allow to cool before cleaning.NOTEDo not let the removable cookingbowl boil dry during steaming.Hot liquid can be added during thesteaming process.WARNINGAlways lift and remove the lid carefully,angling it away from yourself to avoidscalding from escaping steam.17

HINTS & TIPSfor your Brevillethe Set & Serve

HINTS & TIPSSteaming vegetables• Smaller pieces will steam faster thanlarger pieces.• Try to keep vegetables to a uniform sizeto ensure even cooking.• Fresh or frozen vegetables may be steamed.• If steaming frozen vegetables, do notthaw before cooking.• The size and shape of vegetables, aswell as personal taste, may call foradjustments to the cooking time. Ifsofter vegetables are required, allowextra cooking time.• Do not allow water or stock to reachthe steaming tray. The steaming willnot be effective.Vegetables Preparation & tips Quantity Cooking time(minutes)Artichoke remove hard outer leaves & stalk 2 medium 30-35Asparagus trim, leave as spears 2 bunches 12-14Beans top and tail, leave whole 250g 13-15Beetroot small-medium trim, do not break skin 300g 12-13Broccoli cut into florets 250g 8-10Brussel Sprouts cut a cross in the base 375g 17-19Cabbage large pieces 500g 10-12Carrots cut into strips 3 medium 14-16Capsicums cut into strips 3 medium 14-16Cauliflower cut into florets 375g 17-19Celery slice into strips 3 stalks 5-6Chickpeas soak for 12 hours 1 cup dried 40-45Corn whole corn cobs 2 small cobs 20-22Mushrooms whole, unwashed 300g 8-10Onions (pickling) peeled, leave whole 6 medium 20-25Snow peas topped and tailed 250g 4-5Peasfresh, peeledfrozen250g250g8-104-5Potatoes new, whole 6 (125g each) 25-30Sweet Potato Kumera cut into pieces 300g 20-25Pumpkin cut into pieces 300g 20-25Spinach (English) leaves and stems cleaned ½ bunch 5Squash (baby) topped and tailed 350g 8Turnips peeled, sliced & cut to 50g pieces 350g 15-17Zucchini sliced 350g 619

HINTS & TIPSSteaming dumplings• Fresh or frozen dumplings and savourybuns can be steamed.• Place small pieces of baking paper,banana, cabbage or lettuce leaves, underthe dumplings to avoid sticking to thesteaming tray.Type Suggestions and tips Cooking time (minutes)BBQ pork or chicken buns Cook from frozen 10-12Dumplings – frozen Separate before cooking 8-10Dumplings – fresh 5-621

CARE & CLEANINGfor your Brevillethe Set & Serve

CARE & CLEANINGSwitch the Rice Cooker off at the poweroutlet and then unplug power cord. Allowall parts to cool before removing power cordremovable cooking bowl. Wash removablecooking bowl, steaming tray and glass lid inhot, soapy water, rinse and dry thoroughly.Breville does not recommend that anyparts of your Rice Cooker are washed ina dishwasher as harsh detergents and hotwater temperatures may stain or distort theremovable cooking bowl and accessories.Do not use abrasive cleaners, steel wool, ormetal scouring pads as these can damagethe non-stick surface.The outer housing can be wiped over with adamp cloth and then dried thoroughly.THAT'S THE IDEAIf rice has cooked onto the bottom ofthe removable cooking bowl, fill thebowl with hot, soapy water and leaveto stand for approximately 10 minutesbefore cleaning.WARNINGDo not immerse the outer housing orpower cord in water or any other liquidas this may cause electrocution.23

RECIPESfor your Brevillethe Set & Serve

VEGETARIANCapsicum fetta and oliverice saladServes 4 to 6INGREDIENTS1 Rice Duo cup white rice, washed1 Rice Duo cup brown rice, washed1 Rice Duo cup wild rice mix, washed5 cups/1.25 Litres vegetable stock375g marinated roasted capsicum, finely sliced125g Fetta cheese, diced150g pitted black Kalamata olives2 Tablespoons basil pesto¾ cup Caesar salad dressing, prepared½ cup Italian salad dressing, prepared2 Tablespoons sweet Thai chilli sauceMETHOD1. Place washed rice and chicken stock intoremovable cooking bowl. Press SelectorControl to ‘Cook’.2. Cover with lid and cook until SelectorControl switches to ‘Warm’. Stir onceduring cooking.3. Allow rice to stand, covered with lid, for10 minutes on ‘Warm’.4. Transfer rice to a large, shallowdish to cool. This helps to keep ricegrains separate.5. In a large serving bowl, toss cooled ricewith capsicum, Fetta cheese and olives.6. Combine pesto, salad dressings andchilli sauce in a screw top jar. Shake welland toss through rice salad just beforeserving. Serve chilled.Oriental wild rice saladServes 4 to 6INGREDIENTS2 Tablespoons oil2 cloves garlic, crushed4 shallots, thinly sliced2½ Rice Duo cups wild rice mix, washed4 cups/1 Litre vegetable stock200g snow peas, blanched½ cup smoked almonds, halved2 Tablespoons balsamic vinegar3 teaspoons soy sauce1 teaspoon sesame oil2 Tablespoon sweet Thai chilli sauce2 Tablespoons rice wine vinegarMETHOD1. Place oil into removable cooking bowl.Press Selector Control to ‘Cook’. Heat for1 minute, add garlic and shallots. Cookfor 2 minutes, stirring constantly. Addrice, stir to coat with oil.2. Add chicken stock, cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Allow rice to stand, covered with lid, for10 minutes on ‘Warm’.4. Transfer rice to serving dish. Stir in snowpeas and almonds.5. Combine vinegar, soy sauce, sesame oil,chilli sauce and vinegar in a screw topjar and shake well. Toss through salad toserve. Serve warm.25

VEGETARIANTurkish pilafServes 4 to 6INGREDIENTS60g butter, melted1 Tablespoon olive oil1 Spanish onion, diced2 cloves garlic, crushed1 teaspoon lightly crushed cardamom seeds1 teaspoon ground cumin1 teaspoon tumeric1 bay leaf1 teaspoon salt, if desiredFreshly ground black pepper, if desired1 teaspoon turmeric1 teaspoon salt1 bay leaf3 Rice Duo cups Basmati rice, washed6 cups/1.5 Litres vegetable stock½ cup shelled pistachio nuts, finely chopped100g chopped dried apricots100g chopped dried figs2 Tablespoons chopped fresh corianderMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onion,garlic, spices, bay leaf, salt and pepper.Cook for 2 minutes stirring constantly.Add rice, stir to coat with oil.2. Add chicken stock, cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through nuts, apricots,figs and coriander. Replace lid and standfor 10 minutes on ‘Warm’ before serving.Tomato and zucchini risottoServes 4 to 6INGREDIENTS2 Tablespoons olive oil1 small leek, washed, trimmed and thinly sliced2 cloves garlic, crushed1½ Rice Duo cups Arborio rice440g can diced tomatoes½ cup/125ml dry white wine3 cups/750ml chicken stock½ cup grated Parmesan cheese1 cup grated zucchini2 Tablespoons toasted pine nutsMETHOD1. Place oil into removable cooking bowl.Press Selector Control down to ‘Cook’.Heat for 1 minute, add leek and garlic.Cook for 2 minutes, stirring constantly.Add rice, stir to coat with oil.2. Add tomatoes, wine and stock. Cover withlid and cook until Selector Control switchesto ‘Warm’. Stir once during cooking.3. Stir rice and fold in cheese, zucchini, andpine nuts. Replace lid and stand for 10minutes on ‘Warm’ before serving.26

VEGETARIAN3 cheese risotto with garlicINGREDIENTS60g butter2 Tablespoons olive oil1 small Spanish onion, finely diced2 cloves garlic, crushed1½ Rice Duo cups Arborio ricePinch saffron powder4 cups/1 Litre vegetable stock1 teaspoon grated lemon rind¼ cup grated Swiss cheese¼ cup grated Parmesan cheese½ cup Brie cheese, finely chopped1 Tablespoon snipped garlic chivesFreshly ground black pepper, to tasteMETHOD1. Place butter and oil into the removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onionand garlic. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add saffron, stock, and rind. Cover with lidand cook until Selector Control switchesto ‘Warm’. Stir once during cooking.3. Stir rice and fold through cheeses, chivesand pepper. Replace lid and stand for 10minutes on ‘Warm’ before serving.risotto al funghiServes 4 to 6INGREDIENTS40g butter2 Tablespoons olive oil1 brown onion, finely diced150g button mushrooms, sliced2½ Rice Duo cups Arborio rice3 cups/750ml vegetable stock¼ cup grated Parmesan cheese1 Tablespoon chopped flat leaf parsleyMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add onionand mushrooms. Cook for 5 minutes oruntil the mushrooms are soft, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock. Cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through cheese andparsley. Replace lid and stand for 10minutes on ‘Warm’ before serving.27

CHICKENChicken, basil andTOMATO risottoServes 4 to 6INGREDIENTS2 Tablespoons olive oil2 Tablespoons butter1 clove garlic, crushed1 Spanish onion, finely chopped2 Rice Duo cups Arborio rice3 cups/750ml chicken stock2 x 150g chicken breasts, steamed thenthinly sliced2 tomatoes, diced½ cup grated Parmesan cheese2 Tablespoons finely sliced fresh basil leavesFreshly ground black pepperMETHOD1. Place oil and butter into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add garlicand onion. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock, cover with lid andcook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold through chicken,tomatoes, cheese, basil and pepper.Replace lid and stand for 10 minutes on‘Warm’ before serving.smoked chicken andeggplant RisottoINGREDIENTS30g butter2 Tablespoons olive oil1 small leek, washed, trimmed and sliced1 clove garlic, crushed1½ Rice Duo cups Arborio rice3½ cups/875ml chicken stock1 teaspoon turmeric1 teaspoon freshly grated lime rind250g roasted marinated eggplant, chopped300g smoked boned chicken breast, skinnedand diced1 Tablespoon finely shredded basil½ cup toasted pine nutsBlack pepper, to tasteMETHOD1. Place butter and oil into removablecooking bowl. Press Selector Controlto ‘Cook’. Heat for 1 minute, add leekand garlic. Cook for 2 minutes, stirringconstantly. Add rice, stir to coat with oil.2. Add chicken stock, turmeric and lemonrind. Cover with lid and cook until SelectorControl switches to ’Warm’. Stir onceduring cooking.Stir rice and fold through eggplant, chicken,basil, pine nuts and pepper. Replace lidand stand for 10 minutes on ‘Warm’ beforeserving.29

CHICKENSEAFOODSTEAMED chicken breast WITHginger and spinachINGREDIENTS1 Tablespoon minced ginger½ bunch coriander finely sliced2 x 150g chicken breast supremes, skin on1 cup/250ml Stones Green Ginger Wine200g baby spinach1 punnet (50g) baby cornSoy sauce , for servingMETHOD1. Combine ginger and coriander. Placehalf of the mixture under the skin ofeach chicken breast supreme.2. Place filled chicken breasts in a singlelayer into a shallow dish. Pour over gingerwine, cover and marinate for 20 minutes.3. Place marinated chicken into steamingtray, lined with baking paper.4. Place 3 Rice Duo cups of water intoremovable cooking bowl. Cover withlid and press the Selector Control to‘Cook’. When the water is boiling, placesteaming tray into removable cookingbowl, replace lid and cook for 10-15minutes or until chicken cooked whentested. Remove chicken and keep warm.5. Place spinach and corn into steaming tray.6. Ensure sufficient water is in removablecooking bowl. Insert steaming trayand replace lid, cook for another 7-10minutes or until vegetables are cooked.7. Serve the chicken on top of thevegetables with a drizzle of soy sauce.Seafood paellaServes 4 to 6INGREDIENTS¼ cup olive oil1 Spanish onion, diced3 cloves garlic, crushed1 teaspoon freshly grated ginger1½ Rice Duo cups short grain rice, washed4 cups seafood or chicken stock500g mixed seafood (prawns, calamari, octopus,mussel meat, white fish fillet)½ cup roasted red capsicum, peeled and chopped1 Tablespoon fresh lime juice2 tomatoes, diced¼ teaspoon chilli powder2 Tablespoons chopped fresh corianderMETHOD1. Place oil into removable cooking bowl.Press Selector Control to ‘Cook’. Heat for1 minute, add onion, garlic and ginger.Cook for 2 minutes, stirring constantly.Add rice, stir to coat with oil.2. Add seafood stock. Cover with lid andcook for 10 minutes. Stir in seafood,capsicum and lime juice. Replacelid and cook until Selector Controlswitches to ‘Warm’.3. Stir rice mixture and fold throughtomatoes, chilli and coriander. Replacelid and stand for 10 minutes on ‘Warm’before serving.30

SEAFOODSushi riceServes 4 to 6INGREDIENTS4 Rice Duo cups short grain white rice, washed4 cups/1 Litre water2 Tablespoons rice vinegar2 Tablespoons caster sugar½ teaspoon saltMETHOD1. Place washed rice and water intoremovable cooking bowl. Press theSelector Control down to ’Cook’.2. Cover with lid and cook until SelectorControl switches to ‘Warm’.3. Stir rice, replace lid and stand for 10minutes on ‘Warm’.4. Transfer rice to a large, shallow dish.5. Heat vinegar, sugar and salt in a smallsaucepan over a low heat until sugardissolves. Sprinkle vinegar mixture overrice, mix well.6. Use immediately as required inSushi recipes.THAT'S THE IDEASome Sushi recipes require the riceto be shaped by hand. To do this,combine 1 Tablespoon rice vinegarwith ¼ cup water. Use this mixture tokeep hands wet while shaping rice.Any leftover Sushi rice can be frozen.Recommended usage:Seaweed rolls:INGREDIENTS6 sheets Nori seaweedSushi riceWasabi paste, to tasteAdd any combination of filings such as:Smoked salmon, thinly slicedJapanese pickled ginger and vegetablesFinely sliced cucumberSashimi salmon or tuna, thinly slicedAvocado, thinly slicedCooked asparagusFresh crab, slicedFinely shredded lettuceMayonnaiseMETHOD1. Place a sheet of seaweed, shiny sidedown on a sheet of baking paper or abamboo rolling mat.2. Spread a portion of the rice over a thirdof the Nori sheet, leaving a border.3. Spread a very thin layer of wasabi pastein a narrow line down the centre of therice. Top with a selection of fillings.4. Using paper or mat as a guide, roll upthe Nori sheet to enclose the filling.Press to seal the edges.5. Use a very sharp knife to cut the rollneatly into small portions.6. Repeat with remaining Nori sheets andfilling. Chill until ready to serve.31

SEAFOODSteamed whole snapper withginger and shallotsINGREDIENTS1 x 300-400g whole snapper or bream,cleaned and scaled2cm piece fresh ginger, cut into matchsticks1 lime, sliced½ bunch coriander2 Tablespoons soy sauce1 Tablespoon peanut oil3 shallots, finely slicedMETHOD1. Wash and dry fish. Cut 2 slits at a 45°angle through each side of fish. Intoeach slit, place some ginger and a sliceof lime.2. Place half of the coriander into thecavity of the fish. Place fish into thesteaming tray.3. Pour 3 Rice Duo cups water into theremovable cooking bowl. Cover with lidand press the Selector Control to ‘Cook’.When the water is boiling, place thesteaming tray into removable cookingbowl, replace lid and steam fish for 15minutes or until cooked when tested.4. Remove fish and place onto aserving platter.5. Combine soy, oil and shallots, pour overthe fish. Serve immediately with steamedjasmine rice.TIPSTo prevent seafood sticking tosteamer tray place small pieces ofbaking paper, banana, cabbage orlettuce leaves under the fish filletsbefore steaming.steamed salmon fillets withtomato and basil salsaINGREDIENTS1 Tablespoon olive oil2 shallots, diced¼ cup/65ml white wine vinegar2 ripe tomatoes, diced10 basil leaves, finely sliced1 Tablespoon balsamic vinegar2 Tablespoons olive oil2 x 150g salmon filletsSalt and pepper, if desired3 Rice Duo cups fish stockMETHOD1. Heat a frypan on medium heat, add oiland diced shallots cook for a minute tosoften the shallots, add vinegar and letmixture reduce by half. Add tomatoesand bring mixture to the boil, thenremove from heat. Cool salsa mixturethen add basil, balsamic vinegar, and oil.Mix well.2. Place salmon fillets into steaming trayand sprinkle with salt and pepper.3. Place the fish stock into removablecooking bowl. Cover with lid and pressthe Selector Control to ‘Cook’. When fishstock is boiling, place steaming tray intoremovable cooking bowl, replace lid andcook for 6-8 minutes for medium or 10minutes for well done.4. Remove salmon. Serve hot with tomatoand basil salsa and mixed salad leaves.TIPSTo prevent seafood sticking tosteamer tray place small pieces ofbaking paper, banana, cabbage orlettuce leaves under the fish filletsbefore steaming.32

DESSERTWild berry riceServes 4 to 6INGREDIENTS1½ Rice Duo cups short grain white rice, washed2 cups/250ml water¼ cup warmed honey2 Tablespoons butter, melted1 cup/250ml cream½ cup fresh or frozen blueberries½ cup fresh or frozen raspberries½ cup fresh or frozen blackberries½ cup fresh or frozen strawberries¼ cup icing sugar¼ cup/65ml water2 Tablespoons port or sherryMETHOD1. Place rice and water into removablecooking bowl. Cover with lid and pressSelector Control to ‘Cook’.2. Cook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold in honey, butter, andcream. Replace lid and stand for 10minutes on ’Warm’.4. Place blueberries, raspberries, blackberries,strawberries, icing sugar, water and portinto bowl of a food processor or blenderand process until smooth.5. Fold berry mixture through rice mixturethen transfer to serving glasses.6. Serve topped with extra berries andcream if desired.tropical Mango riceServes 4 to 6INGREDIENTS1¾ Rice Duo cups short grain white rice, washed1 cup/250ml mango nectar1 cup/250ml water450g can sliced peaches, drained, juice reserved2 teaspoons lime rind½ cup/125ml coconut cream¼ cup passionfruit pulp1 Tablespoon cinnamon sugarMETHOD1. Place rice, mango nectar, water, andreserved peach juice into removablecooking bowl and stir to combine.Cover with lid and press SelectorControl to ‘Cook’.2. Cook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice mixture and fold through limerind, coconut cream and passionfruitpulp. Replace lid and stand for 10minutes on ‘Warm’.4. Serve warm with peaches and dustedwith cinnamon sugar.33

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Breville Customer Service CentreAustralian 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 BRC200 Issue - B10