Breville SLC50, SLC30 User Manual

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Model SLC30/50

Issue 1/00

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RECYCLED PAPER

INSTRUCTIONS AND RECIPES FOR USE

MODEL SLC30/SLC50

Meal Maker

Breville is a registered trademark of Breville Holdings Pty. Limited

ABN 98 000 092 928

Due to continual improvements in design or otherwise, the product you

purchase may differ slightly from the one illustrated in this booklet.

Breville Customer Care Centre

Australian Customers

✉

Breville Customer Care Centre Locked Bag 2000 Botany NSW 2019 Australia

☎

Customer Service Ph: 1300 139 798

Fax (02) 9384 9601 Email Customer Service askus@breville.com.au

New Zealand Customers

✉

Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand

☎

Customer Service Ph: 09 271 3980

Fax 0800 288 513 Email Customer Service askus@breville.com.au

CONGRATULATIONS

On your purchase of your new Breville Meal Maker. We have designed the Meal Maker slow cooker with only the best in features and performance, so that you, our valued customer, can enjoy a wide range of 'Flavoursome Foods' and 'Tender Moist Meats', simply cooked to perfection every time.

• You can cook a variety of foods such as soups,

casseroles, curries, pot roasts and of course your, own favourite recipes with little fuss or bother.

• You can use more economical cuts of meat

because the slow, cooking method tenderizes the meat and intensifies the flavour of foods.

• You can be sure all food cooked in the Breville Meal

Maker is safe, as all of the settings reach temperatures high enough and quick enough to prevent bacterial growth.

• You can use the

Auto Setting to produce a delicious hot meal, ready to serve, when you return home after a busy day away.

• You can use the

High Setting for baking cakes, cooking dried beans and pulses, or to just simply produce your meal a little quicker.

• You can use the

Low Setting for an extended period of time without burning or overcooking food.

We wish you, your family and friends many memorable meals cooked in your Breville Meal Maker.

CONTENTS

Page

Breville Recommends Safety First ........................................................................................4

Know Your Meal Maker ........................................................................................................5

Operating Your Meal Maker..................................................................................................6

A Beginner’s Guide to Slow Cooking....................................................................................8

Hints and Tips....................................................................................................................11

Care and Cleaning .............................................................................................................12

Recipes..............................................................................................................................13

Soups.....................................................................................................................13

Chicken ..................................................................................................................18

Beef, Pork, Veal and Lamb .....................................................................................22

Vegetarian...............................................................................................................32

Desserts .................................................................................................................37

KNOW YOUR MEAL MAKER

1. Removable crockery pot (SLC30 3 litre capacity, SLC50 5 litre capacity)

2. Wraparound element for even heating

3. 3 Temperature control settings dial,

with Hi, Low and Auto shift for greater cooking control

4. Tempered glass cook’n’look lid allows you to monitor food during cooking

5. Cool touch handles

6. Elastic lid holder

keeps lid secure and

firmly in place

7. Washable insulated travel carry case

for easy transport, protects against spills and wipes easily (SLC50 only)

BREVILLE RECOMMENDS SAFETY FIRST

We at Breville are very safety conscious. We design and manufacture consumer products with 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:

READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR FUTURE REFERENCE.

• Do not touch hot surfaces. Use handles

or knobs. Allow to cool, before touching or removing parts.

• Unplug from the power outlet when not in

use and before cleaning;

• To protect against electrical shock do not

immerse cord, plug, or base in water or other liquid.

• The appliance is not intended for use by

young children or infirm persons without supervision.

• Do not leave the appliance unattended

when in use. Young children should be supervised to ensure that they do not play with the appliance.

• If the cord, plug or actual appliance

becomes damaged in any way, return the entire appliance to the nearest authorised Breville service centre for examination and or repair.

• Do not let the cord hang over the edge if

a table or counter, touch hot surfaces or become knotted.

• Do not place this appliance on or near a

hot gas or electric burner, or where it could touch a heated oven. Use the Meal Maker well away from walls.

• This appliance is for household use only.

Do not use this appliance for anything other than its intended use. Do not use outdoors.

• To disconnect the Meal Maker turn the

Heat Control dial to the "OFF" position and remove the plug from the power outlet.

• Use extreme caution when using the

Meal Maker with hot oil or other hot liquids.

• When opening the lid take care as heat

and steam generated during cooking will escape.

• Do not use the meal maker to heat

leftovers.

• Always keep raw ingredients refrigerated

until used in the meal maker.

• Always thaw frozen meat/poultry before

cooking.

• Avoid sudden temperature changes. Do

not place frozen or very cold foods into the heated crockery pot. The crockery pot is not suitable for storing food in the freezer.

DO NOT PLACE FOOD OR LIQUIDS IN THE BASE OF THIS APPLIANCE. COOK ONLY IN THE MEAL MAKER'S REMOVABLE CROCKERY POT.

SLC50

5. 5.

SLC30

OPERATING YOUR MEAL MAKER (CONTINUED)

AUTO SETTING

The AUTO setting will first cook a on high temperature for a period of time to bring the food quickly to the desirable temperature, then reduce automatically to low temperature for the completion of cooking. This setting is ideal for slow cooking meals overnight or when you are away for most of the day. The food will cook safely and will be ready on your return.

TRANSPORTING YOUR MEAL MAKER

Your Meal Maker come complete with a lid latch and insulated travel carry case (SLC50 only) for no fuss transport of the unit to another location while keeping food hot.

To secure the lid latch place into the grooves located underneath either of the handles. Stretch the latch over the lid to the other side of the Meal Maker and secure it underneath the grooves on the other handle (see Figure 1).

Once attached the latch can also be crossed over the centre of the knob on the glass lid to further secure the lid (see Figure 2).

Once the lid latch has been attached, place the Meal Maker inside the insulated travel carry case (model SLC50 only), fitting the unit handles through the openings in the case. Seal the velcro flap at the front of the case and zip the lid of the case closed (see Figure 3).

NEVER PLUG IN AND TURN THE MEAL MAKER ON WHEN IT IS STILL IN THE INSULATED TRAVEL CARRY CASE.

Figure 1

Figure 2

Figure 3

Always use caution when carrying hot foods.

☛

NOTE!

OPERATING YOUR MEAL MAKER

Before first use

Place the Meal Maker on a flat, dry surface. Remove any promotional labels or stickers.

Remove the crockery pot and glass lid. Wash both in hot soapy, water with a mild household detergent. Rinse and dry thoroughly. Do not use harsh abrasives or chemicals.

Step 1. Position the removable crockery pot in the base of the Meal Maker. Place the prepared food into the crockery pot. Place the glass lid on the unit, centring it for best results.

DO NOT PLACE FOOD OR LIQUIDS IN THE BASE OF THIS APPLIANCE. COOK ONLY IN THE MEAL MAKER'S REMOVABLE CROCKERY POT.

Step 2. With the temperature control dial turned to the OFF position, plug the Meal Maker into a 230/240V power outlet and turn the power on.

Step 3. Select the desired temperature setting, as recommended in the recipe section, by turning the temperature control dial to the desired setting.

AUTO, HIGH OR LOW SETTING

Step 4. When the cooking is completed,

turn the temperature control dial to the OFF position. Switch off at the power outlet. Carefully remove the crockery pot from the Meal Maker base.

Step 5. Allow the Meal Maker enough time to cool completely, before cleaning and storing away.

USING THE TEMPERATURE CONTROL SETTINGS

The Meal Maker has been developed with a unique wrap-around side element, concealed in the unit. This unique element provides the low, even temperatures that make lengthy cooking times possible. As a result of the wrap-around element, food will not stick to the base of the liner despite the long cooking time, and the need to stir the food is almost unnecessary. As food cooks just below boiling point, very little steam is given off and there is next to no evaporation, all of which provides flavoursome, tender and moist results, even with budget cuts of meat.

There are three settings to choose from and most foods can be cooked successfully by any one of these settings (unless otherwise stated in the recipes).

LOW SETTING

The LOW heat setting gently simmers food for an extended period of time without overcooking or burning. No stirring is required when using this setting. Ideal for vegetable dishes and re-heating.

HIGH SETTING

The HIGH heat setting is used when baking, cooking dried beans or pulses and will cook food in half the time required for the LOW heat setting. As food will boil when cooked on the HIGH heat setting. It may be necessary to add extra liquid, depending on the recipe and the amount of time in which it is cooked. Occasional stirring of stews and casseroles will improve the flavour distribution. Food should be monitored when using the high setting, just like cooking in a pot with a lid on.

Always place the Meal Maker on a dry, level surface and never operate without the crockery pot positioned in the Meal Maker base.

☛

NOTE!

Always use oven mitts when removing the crockery pot containing hot liquids. Do not place the heated crockery pot on any surface affected by heat.

☛

NOTE!

When using the Low setting to cook meat dishes, ensure that the meat is prebrowned.

☛

NOTE!

A BEGINNER'S GUIDE TO SLOW COOKING

(CONTINUED)

Preparing meat and poultry

When selecting meat, look for the leanest cuts. Trim the meat or poultry of any visible fat, as the slow cooking process will result in too much liquid from excess fat. If possible, purchase chicken portions without skin. This reduces the release of fat into the cooking liquid. For casserole style recipes, cut the meat into cubes, approximately 2.5cm to 3cm. Slow cooking allows for the use of less tender cuts of meats. See the table below for suitable cuts of meat.

Suitable Cuts for Slow Cooking

Beef Blade, brisket, chuck, round, shin,

fresh silverside, skirt, topside.

Lamb Best neck, forequarter, neck chops,

shanks, shoulder chops.

Veal Shoulder/forequarter chops and

steaks, neck chops, knuckle (osso bucco).

Pork Leg steaks, butterfly steaks,

boneless loin chops, fillet.

Browning before slow cooking

Pre-browning meat and poultry, prior to slow cooking, seals in the moisture, intensifies the flavour and provides more tender results, whilst producing richer flavours in other foods, such as onions, capsicums and leeks. Pre-browning may take a little extra time, and whilst not strictly necessary, the rewards are evident in the end results. It is best to use a non-stick pan, reducing the amount of oil needed.

Roasting

Roasting in the Meal Maker results in tender, flavoursome meats that are easy to slice. The long, slow, covered cooking process breaks down and softens the connective and muscle tissue within the meat. Therefore the cheaper cuts of meat provide perfect

results cooked by this method. The addition of liquid is not required for roasting, however a minimal amount is necessary for pot roasts. Elevate the meat to be roasted on an inverted, heatproof saucer or plate. This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process. Optionally, the meat can be placed in an oven bag and sealed, following the instructions on the packaging.

Suitable Cuts for Roasting

Beef Blade, fillet, rump, rib roast, sirloin,

fresh silverside, topside.

Lamb Leg, mid loin, rack, crown roast,

shank, shoulder, mini roasts.

Veal Leg, loin, rack,

shoulder/forequarter.

Pork Loin, neck, leg. remove skin

and fat, racks

Suitable Cuts for Pot Roasting

Beef Blade, chuck, round, fresh

silverside, skirt, topside

Lamb Forequarter, shank, shoulder Veal Shoulder/forequarter Pork Loin, neck.

Preparing vegetables

Vegetables should be prepared and cut into small even sized pieces to ensure more even cooking. Whole potatoes are best, if cooked on the HIGH heat setting. Frozen vegetables must be thawed before adding to other foods cooking in the Meal Maker, such as an addition to a casserole. When cooking vegetables and meat together in the Meal Maker, the vegetables tend to cook at a slower rate than the meat. To gain the best results, position the vegetables on the base and sides of the Meal Maker and place the meat on top.

A BEGINNER'S GUIDE TO SLOW COOKING

In years gone by, food was cooked in large pots and allowed to simmer for hours, providing meals that were full of flavour, moist and tender. The Meal Maker is designed to produce these same results, whilst leaving you the time to do other things, making it perfect for the today's busy lifestyles.

As most food is cooked over a period of 6-10 hours, it can be prepared in advance the evening before, refrigerated in the removable crockery pot, placed in the Meal Maker and turned “ON” in the morning and left to cook all day. When you arrive home a delicious, hot meal will await you.

The guide below will help simplify the process of slow cooking, allowing you to obtain ultimate satisfaction from your Meal Maker:

It's all in the timing

Always allow sufficient time for the food to cook. It is almost impossible to overcook in the Meal Maker, particularly when using the LOW or AUTO setting. Most of the recipes contained within this book can be cooked on any one of the temperature settings, however the cooking times will vary accordingly. Each recipe will give specific instructions, indicating the appropriate temperature setting accompanied by the suggested cooking times to use.

Adapting cooking times

Your favourite traditional recipes can be adapted easily, by halving the amount of liquid and increasing the cooking time considerably. See the guide that follows for suggested cooking times and settings when adjusting your favourite recipes.

Traditional Meal Maker Recipe Time: Recipe Time

15-30 minutes 4-6 hours on LOW heat

setting

60 minutes 6-8 hours on LOW heat

setting

1-3 hours 8-12 hours on LOW heat

setting

All food should be cooked with the glass lid in place. Each time the lid is lifted, both the heat and moisture in the food are lost. Cooking times should thus be extended, by approximately 30 minutes.

Liquid amounts

When food is cooking in your Meal Maker, very little moisture boils away. To compensate this, it is advisable to halve the liquid content of traditional recipes. However, if after cooking the liquid content is excessive remove the lid and operate the Meal Maker on the high heat setting for 30-45 minutes or until the liquid reduces by the desirable amount.

Stirring the food

Little or no stirring is required when using the LOW or AUTO setting. When using the HIGH heat setting stirring ensures even flavour distribution.

These times are approximate. Times can vary depending on ingredients and quantities in recipes.

☛

NOTE!

HINTS AND TIPS

• Trim all visible fat from meat or poultry.

• Add milk or cream to recipes an hour or

two before required.

• Cook dried beans and pulses first (unless

stated otherwise in recipe), 1-2 hours on HIGH, then add remaining ingredients, cook on LOW or AUTO for remaining time. This ensures tender results on completion.

• The cover should always be centred on

the crockery pot for best results.

• Stirring is not necessary when using LOW

or AUTO. However, stirring when using HIGH ensures even flavour distribution.

• If there is too much liquid on completion

of cooking, remove the lid, turn the heat temperature control dial to HIGH and cook for 30-45 minutes until the liquid reduces. Alternately, for a quicker solution, pour liquid into a non-stick pan. Cook over a high heat for approximately 5 minutes, or until liquid reduces by the desired amount.

• Meat and poultry require at least 6-7

hours cooked on LOW. Always thaw frozen meat or poultry before cooking in the Meal Maker.

• Food preparation can be done ahead of

time, placed in the crockery pot, covered and refrigerated overnight and cooked the following day.

• Allow a 5cm distance between the food

and the top of the crockery pot. Particularly with food that requires simmering, such as soups and casseroles.

• When cooking curries and casseroles,

richer, more intense flavours will develop, when the first stage is prepared by traditional methods, i.e. cook the onions and spices by pre-browning in a non-stick pan.

• When baking cakes, always pre-heat the

Meal Maker with the crockery pot in position.

• The removable crockery pot is safe for

use in microwave and regular ovens. The lid however, should not be placed in the microwave or oven.

DO’S

• Handle the crockery pot and glass lid

with care.

• Avoid using abrasive cleaners or metal

scouring pads, when cleaning the crockery pot.

• Avoid hitting the crockery pot against

hard surfaces.

• Avoid extreme temperature changes in

the crockery pot and glass lid. For example do not place into or under cold water while still hot.

• Use oven mitts when lifting crockery pot

containing hot liquids.

DONT’S

• Use the crockery pot if chipped or

cracked.

• Operate the Meal Maker without the

crockery pot in position.

• Place the hot crockery pot onto a wet

surface.

• Use frozen meats or foods in your Meal

Maker. Always defrost them first.

• Place the lid in the microwave or oven.

NEVER

• Place water or other liquids into the base

of the Meal Maker.

• Immerse the base, cord or plug of the

Meal Maker in water.

• Touch hot surfaces with bare hands.

A BEGINNER'S GUIDE TO SLOW COOKING

(CONTINUED)

Dried Beans and Pulses

If time permits, overnight soaking of dried beans and pulses is preferable, but not absolutely necessary. After soaking, drain and place in the Meal Maker and cover with sufficient water to reach double their volume. Cook beans on the HIGH setting for 2-4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

Baking

When baking cakes, it is necessary to use the HIGH setting and it is the one time that preheating of the Meal Maker is required prior to cooking. This should be carried out with the crockery pot and lid in position for 20-30 minutes.

Place cake tins on an inverted, heatproof saucer or plate. Cover the cake mixture to be cooked, with aluminium foil or baking paper to prevent moisture droplets. Do not remove the cover until the cooking time has elapsed. The cake will be cooked, when an inserted skewer wipes clean.

High humidity, altitude and minor fluctuations in power may slightly effect cooking times in the Meal Maker. As it is almost impossible to overcook in the Meal Maker, allow plenty of time.

☛

NOTE!

RECIPES – SOUPS

CREAMY TOMATO AND LENTIL SOUP

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10

Olive oil 1

/2tablespoons 2 tablespoons Spanish onion, sliced 1 large 2 medium Garlic cloves, crushed 2 4 Commercially prepared, minced chilli 1 teaspoon 3 teaspoons Tomato puree 3 cups/ 750ml 6 cups/ 1

/2litres

Commercially prepared, Beef & Tomato stock 3 cups/ 750ml 6 cups/ 1

/2litres Tomato paste 3 tablespoons 5 tablespoons Brown sugar 3 teaspoons 1

/2tablespoons

Red lentils

/4cup/ 150g 11/2cups/ 300g

Cream 1 cup/ 250ml 1

/2cups/ 375ml

Commercially prepared sun-dried tomato pesto 2 tablespoons 4 tablespoons

1. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown. Add

garlic and chilli to the pan and cook for 1 minute or until fragrant.

2. Place onion mixture in the Meal Maker. Stir in tomato puree, stock, tomato paste, brown

sugar and lentils.

3. Cover and cook on LOW 6-8 hours, HIGH 4 hours or AUTO 9-10 hours.

4. Half to one hour before required, stir in cream. Replace cover and continue to cook.

5. Ladle soup into bowls and top each serve with 2 teaspoons of sun- dried tomato pesto.

SERVING SUGGESTION: Accompany with salad of your choice and crusty bread if desired.

CARE AND CLEANING

• Before cleaning your Breville Meal Maker,

always ensure that the temperature control dial is in the OFF position and the unit is disconnected from the power point.

• Ensure that the unit is always unplugged

from the power outlet when not in use.

• Always allow the unit to cool before

cleaning.

• Remove the crockery pot and glass lid

and wash in hot, soapy water, using a mild household detergent. Rinse and dry thoroughly.

• To soften stubborn, cooked on foods fill

the crockery pot with warm, soapy water and allow to soak. Remove by lightly scrubbing with a nylon kitchen brush.

• The crockery pot and glass lid can also

be washed in the dishwasher. However care should be taken not to chip or crack the crockery pot or lid.

• The body of the unit should be wiped

over with a soft damp sponge and warm soapy water. Do NOT immerse in water.

• When storing your Meal Maker loosely

coil the cord, don't wrap the cord around the unit.

• Use the lid latch to secure the glass lid

when storing your Meal Maker. To secure the lid latch place into the grooves located underneath either of the handles. Stretch the latch over the lid to the other side of the Meal Maker and secure it underneath the grooves on the other handle. Once attached the latch can also be crossed over the centre of the knob on the glass lid to further secure the lid.

• To clean the easy-carry case (SLC50

only) wipe with a damp cloth.

Never immerse the body of the unit, cord or plug in water or any other liquid.

☛

NOTE!

Never subject the crockery pot to extreme hot or cold temperatures as this may damage the pot.

☛

NOTE!

SOUPS

CHAR-GRILLED CAPSICUM AND GNOCCI SOUP

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Red capsicum, quartered 2 4 Yellow capsicum, quartered 1 medium 2 large Water

/2cup/ 125ml 1 cup/ 250ml Olive oil 1 tablespoon 2 tablespoons Chicken Tenderloins, cut into 3cm pieces 500g 1kg Onion, chopped 1 2 Garlic cloves, crushed 2 4 Paprika 1 tablespoon 2 tablespoons Caraway seeds 1 teaspoon 2 teaspoons Cracked black pepper 1

/2teaspoons 3 teaspoons Tomato paste 2 tablespoons 4 tablespoons Chicken stock 6 cups/ 1

/2litres 10 cups/ 21/2litres Commercially prepared Gnocchi 250g 500g Sour cream to serve Chopped parsley to serve

1. Place capsicum quarters, skin-side up under a hot grill until blackened. Transfer to a

plastic freezer bag until cool. Peel away the skin and process with the water until smooth.

2. Heat oil in a non-stick pan. Cook chicken pieces over a medium heat, until lightly browned

on all sides. Place chicken in the Meal Maker.

3. Add onion to the pan and cook over a medium heat, until just soft. Stir in garlic, paprika,

caraway seeds, pepper and tomato paste. Cook for 1 minute. Pour capsicum mixture into the pan. Stir, until mixture is heated through.

4. Pour capsicum mixture and stock over chicken in the Meal Maker. Cover and cook on

LOW 6-8 hours, HIGH 4 hours or AUTO 8-9 hours.

5. Fifteen to twenty minutes before required, add GNOCCI to the soup. Replace cover and

continue to cook until GNOCCI has surfaced to the top of the soup.

6. Ladle soup into bowls. Top each serve with sour cream and parsley if required.

SERVING SUGGESTION: Accompany with grated Parmesan cheese, crusty bread and salad greens of your choice, if desired.

SOUPS

CAJUN KUMERA SOUP WITH MONTERAY JACK CHEESE

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10

Oil 1

/2tablespoons 2 tablespoons Bacon rashers, chopped 4 8 Onion, sliced 1 medium 2 large Cajun seasoning 2 teaspoons 1 tablespoon Fennel seeds

/4teaspoon

/2teaspoon Garlic cloves, crushed 3 4 Kumera, peeled and cubed 1kg 2kg Chicken stock 4 cups/ 1 litre 8 cups/ 2 litres Canned red kidney beans, drained and rinsed 1 cup/ 220g 1

/2cups/ 330g Monterey Jack cheese, grated to serve Sour cream to serve

1. Heat oil in a non-stick pan. Cook bacon and onion over a medium heat, until onion

softens and is light golden brown. Add Cajun seasoning, fennel and garlic, cook for 1 minute more then remove from heat.

2. Place kumera in the Meal Maker. Top with bacon mixture and stock. Cover and cook on

LOW 6-8 hours, HIGH 4 hours or AUTO 8-9 hours.

3. One hour before the soup is required, stir or mash to break the kumera up. Add the

kidney beans. Replace cover and continue to cook.

4. Ladle soup into bowls. Top each serve with Monterey Jack cheese and sour cream if

desired.

SERVING SUGGESTION: Accompany with commercially prepared garlic flavoured croutons if desired.

SOUPS

BARLEY SOUP WITH SUGARED PARSNIPS

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Pearl barley 150g 300g Chicken stock 6 cups/ 1

/2litres 10 cups/ 21/2litres Oil 1 tablespoon 2 tablespoons Onion, finely chopped 1 medium 2 large Garlic cloves, crushed 2 4 Carrots, sliced 1 medium 2 medium Potatoes, peeled and chopped 200g 400g Celery sticks, sliced 1 2 Bay leaves, halved 1 2 Milk

/3cup/ 80ml

/3cup/ 160ml Butter 20g 40g Parsnips, cubed 2 4 Brown sugar

/2teaspoon 1 teaspoon

Fresh mint, chopped to serve

1. Place the barley with a third of the stock in the Meal Maker. Cover and cook on HIGH

1-1

/2hours, or until just tender.

2. Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is soft.

Add to Meal Maker with remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 9-10 hours.

3. Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minute. Stir in

sugar, cook until parsnip is golden brown and tender. Check soup for seasonings. Add salt and pepper if required. Ladle soup into bowls, top with parsnip sprinkle with mint and serve.

SERVING SUGGESTION: Accompany with commercially prepared herb flavoured croutons and a Caesar salad of your choice, if desired.

SOUPS

FIERY THREE BEAN CHOWDER

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Peanut oil 1 tablespoon 2 tablespoons Onion, chopped 1 medium 2 large Garlic cloves, crushed 2 4 Red chillies, finely chopped 1 small 2 small Ground cumin 3 teaspoons 1 tablespoon Ground coriander 1 teaspoon 2 teaspoons Tomato paste 2 tablespoons 4 tablespoons Canned tomatoes, chopped 400g 800g Vegetable stock 2

/2cups/ 625ml 6 cups/ 11/2litres

Canned diced capsicum, drained

/4cup/ 120g 11/2cups/ 240g Canned corn kernels, drained 1 cup/ 200g 2 cups/ 400g Canned butter beans, drained and rinsed 1 cup/ 220g 2 cups/ 440g Canned red kidney beans, drained and rinsed 1 cup/ 220g 2 cups/ 440g Canned soya beans, drained and rinsed

/3cup/ 75g

/3cup/ 150g Sour cream to serve Cheddar cheese, grated to serve Jalapeno peppers, chopped to serve

1. Heat oil in a non-stick pan. Cook onion over a medium heat, until just soft. Stir in garlic,

chillies, cumin and coriander, cook for 1-2 minutes or until fragrant. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.

2. Pour warmed tomato mixture in the Meal Maker. Add remaining tomatoes, stock,

capsicums, corn, butter beans, kidney beans and soya beans. Cover and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 9-10 hours.

3. Ladle soup into bowls. Top each serve with sour cream, cheese and Jalapeno peppers if

required.

SERVING SUGGESTION: Accompany with oven roasted Lebanese bread, torn into serving size pieces, if desired.

CHICKEN

CHICKEN CACCIATORE

SLC30 SLC50

INGREDIENTS 3Litre Capacity 5 Litre Capacity

Serves 4 Serves 8 Olive oil 1 tablespoon 2 tablespoons Chicken drumsticks 8 small 16 small Onion, sliced 1 medium 2 large Garlic cloves, crushed 2 4 Commercially prepared Italian style tomato

cooking sauce 1

/2cups/ 400g 3 cups/800g Kalmata olives, pitted 12 20 White wine

/4cup/ 60ml

/2cup/ 125ml

Commercially prepared Chicken & Italian

Herb stock

/2cup/ 125ml 1 cup/ 250ml Button mushrooms, quartered 60g 125g Fresh basil leaves, chopped 1 tablespoon 2 tablespoons Fresh rosemary, chopped 2 teaspoons 1 tablespoon Sugar 2 teaspoons 1 tablespoon

1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly

browned on all sides. Place chicken in the Meal Maker.

2. Place onion and garlic into the pan and cook over a medium heat, until onion is just soft.

Combine onion mixture with tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.

3. Add tomato mixture and the onion mixture to the chicken in the Meal Maker. Cover and

cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 8-9 hours.

SERVING SUGGESTION: Accompany with crusty bread, pasta and salad of your choice, if desired.

CHICKEN

CHICKEN WITH ROSEMARY LEMON AND GARLIC

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Olive oil 2 teaspoons 1 tablespoon Butter 20g 40g Chicken pieces, skin removed 1.5kg 2.5kg White wine

/2cup/ 125ml 1 cup/ 250ml

Chicken stock

/4cup/ 180ml 11/2cups/ 375ml Lemon juice 2 tablespoons 4 tablespoons Cracked black pepper 1 teaspoon 2 teaspoons Red chillies, finely chopped 2 small 3 small Grated lemon rind 1 teaspoon 2 teaspoons Garlic cloves, halved 3 6 Fresh rosemary, chopped 1

/2tablespoons 3 tablespoons

1. Heat oil and butter in a non-stick pan. Cook chicken over a medium-high heat, until lightly

browned on all sides.

2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in

the Meal Maker. Cover and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 8-9 hours.

SERVING SUGGESTION: Accompany with oven-roasted potatoes, pumpkin and kumera and steamed green beans, if desired.

CHICKEN

BURMESE CHICKEN

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Ghee 20g 40g Onion 1 medium 2 large Lemon grass, finely sliced 1

/2tablespoons 3 tablespoons Bay leaves 1 2 Red chilli, finely chopped 1 small 2 small Garlic cloves, crushed 4 8 Fresh ginger, grated 3 teaspoons 1

/2tablespoons

Ground turmeric 1

/2teaspoons 3 teaspoons Ground cardamom

/4teaspoon

/2teaspoon

Ground cinnamon

/2teaspoon 1 teaspoon

Ground cumin

/4teaspoon

/2teaspoon

Ground coriander seeds

/4teaspoon

/2teaspoon

Ground ginger

/4teaspoon

/2teaspoon

Salt

/2teaspoon 1 teaspoon

Cracked black pepper

/2teaspoon 1 teaspoon Chicken breast fillets, halved 1.5kg 2.5kg Chicken stock 1 cup/ 250ml 2 cups/ 500ml Fresh coriander, chopped to serve

1. Melt ghee in a non-stick pan. Cook onion over a medium heat, until just soft. Stir in lemon

grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper. Cook for 1 minute or until fragrant.

2. Add chicken to the pan. Stir to coat with onion mixture. Place chicken and onion mixture

in the Meal Maker.

3. Add the stock. Cover and cook on LOW 6-8 hours, HIGH 4 hours or AUTO 8-9 hours.

Spoon onto serving plates and top with coriander if required.

SERVING SUGGESTION: Accompany with steamed rice and a selection of Sambals of your choice, if desired.

CHICKEN

CHICKEN WITH MUSHROOMS

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Oil 1 tablespoon 2 tablespoons Chicken thigh fillets, halved 1.5kg 2.5kg Button mushrooms, sliced 250g 500g Leeks. sliced 1 small 2 small White wine

/2cup/ 125ml 1 cup/ 250ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Cracked black pepper 1 teaspoon 2 teaspoons Salt

/4teaspoon 1 teaspoon Fresh lemon thyme, chopped 1 tablespoon 2 tablespoons Plain flour 1 tablespoon 2 tablespoons Cream 5 tablespoons

/4cup/ 180ml

Sour cream 5 tablespoons

/4cup/ 180g

1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly

browned on all sides. Place chicken in the Meal Maker.

2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover

and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 8-9 hours.

3. One hour before required, stir in blended flour, cream and sour cream. Replace cover and

continue to cook.

SERVING SUGGESTION: Accompany with steamed baby new potatoes and asparagus spears, if desired.

BEEF, PORK, VEAL AND LAMB

GINGERED LAMB CURRY

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Oil 1 tablespoon 2 tablespoons Lean lamb, cubed 1.5kg 2.5kg Onions, chopped 2 medium 2 large Baby eggplant, finely chopped 200g 400g Garlic cloves, crushed 2 4 Fresh ginger, grated 1

/2tablespoons 3 tablespoons Red chillies, finely chopped 1 small 2 small Cracked black pepper 1 teaspoon 2 teaspoons Salt

/4teaspoon

/2teaspoon Ground turmeric 1 teaspoon 2 teaspoons Commercially prepared green curry paste 2 teaspoons 1 tablespoon Beef stock

/4cup/ 180ml 11/2cups/ 375ml Coconut milk powder 1 cup/ 110g 2 cups/ 220g Boiling water 1 cup/ 250ml 2 cups/ 500ml

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well

browned on all sides. Drain on paper towels.

2. Add onion to the pan, cook over a medium heat, until onion is golden brown. Stir in

eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste. Cook for 1 minute, or until fragrant. Blend in stock.

3. Place meat and eggplant mixture in the Meal Maker. Cover and cook on LOW 6-8 hours,

HIGH 4 hours or AUTO 8-9 hours.

4. One hour before required, stir in blended coconut milk powder and water. Replace cover

and continue to cook.

SERVING SUGGESTION: Accompany with steamed Jasmine rice and Chickpea salad of your choice, if desired.

BEEF, PORK, VEAL AND LAMB

BEEF RENDANG

SLC30 SLC50

INGREDIENTS 3 Litre capacity 5 Litre capacity

Serves 4-6 Serves 8-10 Oil 1 tablespoon 2 tablespoons Lean gravy beef, cubed 1.5kg 2.5kg Onion, chopped 1 medium 2 large Ground cumin 1 tablespoon 2 tablespoons Ground cinnamon 1 teaspoon 2 teaspoons Ground cloves

/4teaspoon

/2teaspoon Strip of lemon rind 1 large 2 large Commercially prepared Rendang curry paste 5 tablespoons 6 tablespoons Beef stock 1 cup/ 250ml 2 cups/ 500ml Coconut milk 1 cup/ 250ml 2 cups/ 500ml Lemon juice 2 tablespoons 3 tablespoons Tamarind pulp 3 teaspoons 1

/2tablespoons

Brown sugar 1

/2tablespoons 3 tablespoons

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well

browned on all sides. Drain on paper towels.

2. Add onion to the pan. Cook over a medium heat, until lightly browned. Stir in cumin,

cinnamon, cloves, lemon rind and Rendang paste. Cook for 1 minute or until fragrant. Pour in stock. Stir, until just heated through.

3. Place meat and onion mixture in the Meal Maker. Cover and cook on LOW 8-9 hours,

HIGH 4-5 hours or AUTO 9-10 hours.

4. One hour before required, stir in coconut milk, lemon juice, sugar and tamarind pulp.

Replace cover and continue to cook.

SERVING SUGGESTION: Accompany with steamed rice, commercially prepared Naan bread and Tomato and Onion salad of your choice, if desired.

BEEF, PORK, VEAL AND LAMB

LAMB SHANKS IN A TOMATO PESTO SAUCE

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8 Olive oil 1 tablespoon 2 tablespoons French cut lamb shanks, trimmed of

any visible fat 4 large 8 large Spanish onions, sliced 1 medium 2 medium Button mushrooms, sliced 200g 400g Garlic cloves, crushed 3 4 Canned tomatoes, chopped 400g 800g Tomato paste 2 tablespoons 4 tablespoons Sun-dried tomato pesto 2 tablespoons 4 tablespoons Red wine

/2cup/ 125ml 1 cup/ 250ml Sweet sherry or madeira 3 tablespoons 6 tablespoons Beef stock cubes, crumbled 2 4 Fresh rosemary, chopped 2 teaspoons 1 tablespoon

1. Heat oil in a non-stick pan. Cook two to three shanks at a time, over a medium heat, until

well browned on all sides. Drain on paper towels.

2. Add onion to the pan. Cook over a medium heat, until onion is just soft. Stir in mushrooms

and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cube and rosemary.

3. Place shanks and tomato mixture in the Meal Maker, Cover and cook on LOW 6-8 hours,

HIGH 4-6 hours or AUTO 8-9 hours.

SERVING SUGGESTION: Accompany with char-grilled eggplant, zucchini and polenta wedges, if desired.

BEEF, PORK, VEAL AND LAMB

SWEET ORANGE PORK

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10

Oil 1

/2tablespoons 3 tablespoons Spanish onion, sliced 1 medium 2 large Lean pork steaks, halved 1.5kg 2.5kg Plain flour 1

/2tablespoons 3 tablespoons Kumera (sweet potato), peeled and cubed 400g 600g Butter 30g 40g Ground cumin 1 teaspoon 2 teaspoons Ground cardamom 1 teaspoon 2 teaspoons Ground cloves

/4teaspoon

/2teaspoon Ground cinnamon 1 teaspoon 2 teaspoons Fennel seeds

/2teaspoon 1 teaspoon Brown sugar 3 tablespoons 5 tablespoons Lemon juice 1

/2tablespoons 2 tablespoons Sweet sherry 3 tablespoons 5 tablespoons Orange juice 1 cup/ 250ml 2 cups/ 500ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Grated orange rind 2 teaspoons 1 tablespoon

1. Heat half the oil in a non-stick pan. Cook onion over a medium heat, until golden brown.

Remove onion from pan and set aside.

2. Coat the meat with flour, shake off any excess. Heat remaining oil in the same pan used

previously, cook 4 to 5 pieces of meat at a time, over a medium-high heat, until lightly browned on all sides.

3. Place onion, meat and kumera in the Meal Maker.

4. Place pan over a medium heat, add butter and melt. Stir in cumin, cardamom, cloves,

cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind. Stir, mixture until heated through.

5. Pour heated spice mixture over the meat and vegetables in the Meal Maker. Cover and

cook on LOW 6-8 hours, HIGH 4 hours or AUTO 8-9 hours.

SERVING SUGGESTION: Accompany with buttered noodles and salad greens of your choice, if desired.

BEEF, PORK, VEAL AND LAMB

CORNED SILVERSIDE WITH PLUM, BALSAMIC GLAZE

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Lean corned silverside 1.5kg 2.5kg Brown sugar 2 tablespoons 3 tablespoons Balsamic vinegar 1 tablespoon 1

/2tablespoons Fresh mint sprigs 2 3 Onion, peeled and studded with 4 cloves 1 1 Carrot, peeled and roughly cut into chunks 1 2 Water 2 cups/ 500ml 3 cups/ 750ml Peppercorns 6 8

Plum Glaze

Commercially prepared Beef & Tomato stock

/2cup/ 125ml

/4cup/ 180ml Plum jam 2 tablespoons 3 tablespoons Balsamic vinegar 1 tablespoon 1

/2tablespoons

Sugar 2 teaspoons 3 teaspoons

1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns in the Meal Maker.

Cover and cook on LOW 10-12 hours, HIGH 6-7 hours or AUTO 12-14 hours.

2. To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over

a medium heat, until mixture has reduced and is syrupy.

3. Remove meat, cover and allow to, stand for 10 minutes before slicing, Serve meat slices

with plum glaze.

SERVING SUGGESTION: Accompany with boiled potatoes, stir-fried carrots, parsnips and snow peas, if desired.

BEEF, PORK, VEAL AND LAMB

TAGINE OF BEEF

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Olive oil 1 tablespoon 2 tablespoons Lean gravy beef, cubed 1.5 kg 2.5kg Onions, sliced 2 medium 2 large Garlic cloves, crushed 3 6 Moroccan seasoning 2 tablespoons 3 tablespoons Ground cinnamon 2 teaspoons 1 tablespoon Beef stock 1 cup/ 250ml 2 cups/ 500ml Strip lemon rind 1 2 Tomato puree 1 cup/ 250ml 2 cups/ 500ml Dates, seeded and halved

/4cup/ 130g 1 cup/ 170g Honey 2 tablespoons 4 tablespoons Fresh parsley, chopped

/2cup

/4cup

Flaked almonds, toasted 3 tablespoons 5 tablespoons

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well

browned on all sides. Drain on paper towels.

2. Add onion to the pan. Cook over a medium heat until golden brown. Stir in garlic,

Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.

3. Place meat and onion mixture in the Meal Maker. Cover and cook on LOW 8-9 hours,

HIGH 4-5 hours or AUTO 9-10 hours.

4. One hour before required, stir in dates and honey. Replace cover and continue to cook.

Spoon Tagine into bowls, top with parsley and almonds.

SERVING SUGGESTION: Accompany with Cous Cous (following cooking instructions on packaging). Steamed baby carrots, cauliflower florets and green beans, if desired.

BEEF, PORK, VEAL AND LAMB

EASY OSSO BUCCO

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8 Lean veal shanks, 4cm thick 8 16 Plain flour 2 tablespoons 4 tablespoons Olive oil 2 tablespoons 3 tablespoons Commercially prepared Italian style, tomato

cooking sauce 2 cups/ 530g 3 cups/ 800g

White wine

/4cup/ 180ml 1 cup/ 250ml

Caster sugar 1

/2teaspoons 2 teaspoons

Cracked black pepper 1

/2teaspoons 2 teaspoons

Salt

/2teaspoon 1 teaspoon Fresh basil leaves, chopped 3 tablespoons 4 tablespoons Commercially prepared pesto 4 tablespoons 6 tablespoons Grated lemon rind 2 teaspoons 4 teaspoons

1. Coat the veal shanks with flour, shake off any excess. Heat oil in a non-stick pan over a

medium heat. Cook 2 to 3 shanks at a time for 1 minute each side, or until lightly browned. Place browned shanks in the Meal Maker. Repeat process with remaining shanks.

2. Combine tomato sauce, wine, sugar, pepper, salt and basil, pour over meat in Meal

Maker. Cover and cook on LOW 6-8 hours, HIGH 3-4 hours or AUTO 8-9 hours.

3. Combine pesto and lemon rind. Just before serving, sprinkle pesto mixture over Osso

Bucco.

SERVING SUGGESTION: Accompany with commercially prepared gnocci and steamed mixed green vegetables of your choice, if desired.

BEEF, PORK, VEAL AND LAMB

MOROCCAN VEAL

SLC30 SLC50

INGREDIENTS 3Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Oil 1 tablespoon 2 tablespoons Lean veal fillet, cubed 1.5kg 2.5kg Onion, sliced 1 medium 1 large Garlic cloves, crushed 2 4 Ground ginger 2 teaspoons 3 teaspoons Ground turmeric 1 teaspoon 2 teaspoons Sweet paprika 2 teaspoons 3 teaspoons Cayenne pepper

/4teaspoon

/2teaspoon

Ground cumin 1

/2teaspoons 2 teaspoons Ground coriander seeds 1 teaspoon 2 teaspoon Ground cinnamon 3 teaspoons 1 tablespoon Commercially prepared Beef & Tomato stock 2 cups/ 500ml 4 cups/ 1 litre Pitted prunes 150g 200g Honey 2 tablespoons 4 tablespoons Grated orange rind 3 teaspoons 1 tablespoon Fresh mint, chopped 2 tablespoons 4

tablespoons

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well

browned on all sides. Drain on paper towels.

2. Add onion to the pan, cook over a medium heat, until golden brown. Stir in garlic, ginger,

turmeric, paprika, pepper, cumin, coriander and cinnamon. Cook for 1 minute or until fragrant. Blend in stock.

3. Place meat and onion mixture in the Meal Maker. Cover and cook on LOW 6-7 hours,

HIGH 4 hours or AUTO 7-8 hours.

4. One hour before required, stir in prunes, honey and orange rind. Replace cover and

continue to cook. Spoon into serving bowls, top with mint.

SERVING SUGGESTION: Accompany with Cous Cous (following cooking instructions on packaging). Char-grilled eggplant and capsicum, if desired.

BEEF, PORK, VEAL AND LAMB

CHILLI CON CARNE

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Oil 1 tablespoon 2 tablespoons Lean chuck steak, cut into 1.5cm cubes 1.5kg 2.5kg Packaged chilli seasoning mix 1

/2tablespoons 3 tablespoons Commercially prepared minced garlic 2 teaspoons 1 tablespoon Beef stock 1

/2cups/ 375ml 3 cups/ 750ml Tomato paste 2 tablespoons 4 tablespoons Red wine

/4cup/ 180ml 11/2cups/ 375ml Canned Mexican chilli beans 400g 800g Sour cream to serve

1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well

browned on all sides. Drain on paper Towels.

2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans in

the Meal Maker. Cover and cook on AUTO 8-9 hours.

3. Spoon Chilli Con Carne into bowls, top with sour cream if required, and serve.

SERVING SUGGESTION: Accompany with potato wedges and avocado salad of your choice, if desired.

BEEF, PORK, VEAL AND LAMB

RED LENTILS WITH LAMB SHANKS

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8

Red lentils

/2cup/ 100g 1 cup/ 200g Beef stock 1 cup/ 250ml 2 cups/ 500ml Ghee 20g 40g French cut lamb shanks, trimmed of any

visible fat 4 large 8 large Onion, sliced 1 medium 1 large Garlic cloves, crushed 2 4 Commercially prepared, Vindaloo curry paste 3 teaspoons 1

/2tablespoons

Tomato puree 1

/3cups/ 410ml 3 cups/ 750ml

Lemon juice 1 tablespoon 2 tablespoons

1. Place lentils with the stock in the Meal Maker. Cover and cook on HIGH 1-11/2 hours, or

until just tender.

2. Melt ghee in a non-stick pan. Cook the shanks, two at a time, over a medium-high heat,

until well browned on all sides. Drain on paper towels.

3. Add onion to the pan. Cook over a medium heat, until golden brown. Stir in garlic and

curry paste, cook for 1 minute, or until fragrant. Gradually add tomato puree to onion mixture. Cook until just warmed.

4. Place lamb shanks into the Meal Maker with lentils. Add the tomato mixture. Cover and

cook on LOW 6-8 hours, HIGH 4-6 hours or AUTO 8-9 hours.

5. Just prior to serving, remove cover and stir in the lemon juice.

SERVING SUGGESTION: Accompany with Pita bread, Mango chutney and Tomato and Onion salad of your choice, if desired.

VEGETARIAN

CURRIED PUMPKIN WITH SPINACH

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Ghee 30g 40g Onion, sliced 1 medium 2 medium Garlic cloves, crushed 2 4 Fresh ginger, grated 1

/2teaspoons 3 teaspoons Green chillies, finely sliced 2 small 3 small Ground coriander 1 teaspoon 1

/2teaspoons

Ground cumin 1 teaspoon 1

/2teaspoons

Brown mustard seeds 1 teaspoon 1

/2teaspoons

Ground turmeric 1 teaspoon 1

/2teaspoons Coconut milk powder 1 cup/ 110g 2 cups/ 220g Boiling water 1 cup/ 250ml 2 cups/ 500ml Pumpkin, Peeled and chopped 1kg 1.5kg English spinach leaves, shredded 6 10 Curry leaves, torn 6 10 Fresh Kaffir lime leaves, finely shredded 2 3 Flaked almonds, toasted to serve

1. Melt ghee in a non-stick pan. Cook onion over a medium heat, until golden brown. Stir in

garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute or until fragrant.

2. Pour blended coconut milk powder and water into the pan. Stir, over a medium heat, until

all ingredients are well blended.

3. Place pumpkin in the Meal Maker. Add the coconut milk mixture. Cover and cook on LOW

5-6 hours, HIGH 2-3 hours or AUTO 6-8 hours.

4. Half an hour before required, stir through spinach, curry leaves and kaffir leaves. Replace

cover and continue to cook until spinach leaves wilt. Serve topped with flaked almonds.

SERVING SUGGESTION: Accompany with Lebanese bread and a Chickpea salad of your choice, if desired.

VEGETARIAN

CHILLI BEAN AND VEGETABLE COMBO

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Olive oil 2 tablespoons 4 tablespoons Baby eggplant, thickly sliced 300g 600g Onions, chopped 1 large 2 large Garlic cloves, crushed 3 6 Red capsicum, chopped 1 medium 2 large Canned tomatoes, chopped 400g 800g Cayenne pepper

/4teaspoon

/2teaspoon Small red chillies, finely sliced 1 2 Zucchini, sliced 200g 400g Kumera, peeled and cubed 130g 300g Canned chick peas, drained and rinsed 300g 600g Canned red kidney beans, drained and rinsed 300g 600g Fresh parsley, chopped 2 tablespoons 4 tablespoons

1. Heat half the oil in a non-stick pan. Cook eggplant in batches, until golden brown.

Remove from pan and place in the Meal Maker.

2. Cook onion, garlic and capsicum in remaining oil until onion softens. Add tomatoes,

cayenne pepper and chillies. Cook for 1 minute.

3. Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the

Meal Maker. Cover and cook on LOW 5-6 hours, HIGH 2-3 hours or AUTO 6-8 hours.

SERVING SUGGESTION: Accompany with crusty bread rolls, if desired.

VEGETARIAN

CHICK PEA CURRY

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Dried chick peas 1 cup/ 200g 2 cups/ 400g Vegetable stock 2 cups/ 500ml 4 cups/ 1 litre Vegetable oil 1 tablespoon 2 tablespoons Onion, finely chopped 1 medium 2 medium Fresh ginger, grated 1 teaspoon 2 teaspoons Garlic cloves, crushed 2 4 Garam masala 1

/2teaspoons 3 teaspoons

Ground cumin 1

/2teaspoons 3 teaspoons

Ground coriander 1

/2teaspoons 3 teaspoons

Sweet paprika 1

/2teaspoons 3 teaspoons

Chilli powder

/4teaspoon

/2teaspoon

Ground turmeric

/2teaspoon 1 teaspoon Yellow mustard seeds 1 teaspoon 2 teaspoons Salt 1 teaspoon 2 teaspoons Tomato puree 1 cup/ 250ml 2 cups/ 500ml Coconut cream 3 tablespoons 5 tablespoons

1. Place chick peas with the stock in the Meal Maker. Cover and cook on HIGH 2 hours, or

until just tender.

2. Heat oil in a non-stick pan. Cook onion over a medium heat, until golden brown. Add

ginger, garlic, garam masala, cumin, coriander, paprika, chilli powder, turmeric, mustard seeds and salt. Cook for 1 minute, or until fragrant. Add tomato puree and coconut cream to onion mixture. Stir, over medium heat, until just warmed.

3. Place tomato mixture in the Meal Maker, with the chick peas. Cover and cook on LOW 6-

7 hours, HIGH 2-3 hours or AUTO 8-9 hours.

SERVING SUGGESTION: Accompany with stir-fried mixed vegetables of your choice, if desired.

VEGETARIAN

SPICY MIXED DHAL

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10

Yellow split peas

/2cup/ 100g 1 cup/ 200g

Red lentils

/2cup/ 100g 1 cup/ 200g

Brown lentils

/2cup/ 100g 1 cup/ 200g Vegetable stock 2 cups/ 500ml 4 cups/ 1 litre Ghee 20g 40g Black mustard seeds 3 teaspoons 1

/2tablespoons Brown mustard seeds 1 teaspoon 2 teaspoons Onions, sliced 1 large 2 large Garlic cloves, crushed 4 8 Fresh ginger, grated 1 tablespoon 2 tablespoons Ground cumin 1 teaspoon 2 teaspoons Ground coriander seeds 3 teaspoons 1

/2tablespoons Ground turmeric 1 teaspoon 2 teaspoons Red chillies, chopped 2 small 4 small Canned tomatoes, chopped 400g 800g Tomato puree 1 cup/ 250ml 2 cups/ 500ml Cracked black pepper 1 teaspoon 2 teaspoons Cream

/3cup/ 80ml

/3cup/ 160ml

Fresh coriander, finely chopped 2 tablespoons 4 tablespoons

1. Place yellow split peas, red and brown lentils, with the stock in the Meal Maker. Cover and

cook on HIGH 1-1

/2hours, or until just tender.

2. Melt ghee in a deep pan. Cook black and brown mustard seeds over a low heat, until they

start to pop. Add onions, garlic and ginger. Cook over a medium heat, until onion is light golden brown.

3. Stir in cumin, coriander, turmeric, and chillies. Cook for 1 minute or until fragrant. Add

tomatoes, tomato puree, and pepper. Cook until just warmed.

4. Pour tomato mixture over lentils in the Meal Maker. Cover and cook on LOW 8-9 hours,

HIGH 4-5 hours or AUTO 9-10 hours.

5. Half an hour before required, Stir in cream. Replace cover and continue to cook. Spoon

into serving bowls top with coriander.

SERVING SUGGESTION: Accompany with steamed brown rice and a Cucumber Raita, if desired.

DESSERTS

LEMON AND LIME DELICIOUS PUDDING

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8 Butter 90g 180g Caster sugar

/4cup/ 165g 11/2cups/ 330g

Self-raising flour, sifted

/3cup/ 50g

/3cup/ 100g

Grated lemon rind 3 teaspoons 1

/2tablespoons

Grated lime rind 3 teaspoons 1

/2tablespoons Lemon juice 11/2tablespoons 3 tablespoons Lime Juice 1

/2tablespoons 3 tablespoons Egg yolks 1 3 Milk

/4cup/ 180ml 11/2cups/ 375ml Egg whites 2 4 Lightly greased, heat proof bowl, to

fit Meal Maker 1.5 litre capacity 2.5 litre capacity

1. Place butter and sugar in a bowl. Beat until light and fluffy. Mix in flour, lemon rind, lime

rind, lemon juice and Lime juice.

2. Combine egg yolks and milk, whisk into butter mixture. Beat egg whites until stiff peaks

form, fold into batter.

3. Spoon batter into the prepared bowl. Cover with aluminium foil. Place a cup of water in

the Meal Maker. Add the pudding. Cover and cook on LOW 5-6 hours.

SERVING SUGGESTION: Dust top of pudding with icing sugar and accompany with cream, if desired.

VEGETARIAN

VEGETABLE PRIMAVERA

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4-6 Serves 8-10 Olive oil 2 tablespoons 3 tablespoons Desiree potatoes, peeled and quartered 500g 1kg Pumpkin, peeled and sliced 500g 1kg Kumera, peeled and cut into 3cm lengths 300g 600g Red capsicum, quartered 1 large 2 large Large garlic cloves, unpeeled 15 20 Sea salt 1 teaspoon 1

/2teaspoons

Olive oil, extra 1

/2tablespoons 3 tablespoons Balsamic vinegar 3 teaspoons 1 tablespoon Parmesan cheese, shaved to serve

1. Place oil in a large freezer bag. Add potatoes, pumpkin, kumera and capsicum. Shake

vegetables in bag until well coated with the oil.

2. Place the vegetables in the Meal Maker. Add garlic cloves and sprinkle with salt.

3. Cover and cook on LOW 5-6 hours, HIGH 2-3 hours or AUTO 6-8 hours.

4. Remove garlic cloves and squeeze the pulpy flesh into a bowl. Mash with a fork and

combine with extra oil and vinegar. Arrange vegetables on a serving plate. Drizzle with garlic mixture, top with Parmesan cheese and serve warm.

SERVING SUGGESTION: Accompany with char-grilled lamb fillets and crusty bread, if desired.

DESSERTS

PEARS WITH CHOCOLATE PRALINE CREAM

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8

Water 1

/2cups/ 375ml 3 cups/ 750ml

Sugar 3/4 cup/ 185g 1

/2cups/ 375g Firm ripe pears 4 8 Cream 300ml 600ml Chocolate Scorched Peanut confectionery bar 1 x 35g bar 2 x 35g bars

1. Place water and sugar in the Meal Maker. Cover and cook on HIGH, until the sugar

dissolves. This will take approximately one hour. Stir, once during this time.

2. Cut the pears in half and remove the cores with a teaspoon. Place the pears in the Meal

Maker. Cover and cook on LOW 4-6 hours. Turn the pears once during cooking. Remove pears, using a slotted spoon. Drain on paper towels and chill.

3. Whip the cream until thick. Crush the confectionery bars, using a rolling pin. Lightly, fold

two thirds, through the cream.

4. Coat chilled pear halves with cream mixture. Arrange two halves on each plate, sprinkle

with remaining crumbled confectionery bar.

SERVING SUGGESTION: Accompany with a good quality, commercially prepared strawberry or raspberry sauce, if desired.

DESSERTS

CHOCOLATE MALT, SELF-SAUCING PUDDING

SLC30 SLC50

INGREDIENTS 3 Litre Capacity 5 Litre Capacity

Serves 4 Serves 8

Self-raising flour

/4cup/ 110g 11/2cups/ 225g

Plain flour

/4cup/ 110g 11/2cups/ 225g

Baking flour

/4teaspoon 11/2teaspoons Cocoa powder 2 tablespoons 4 tablespoons Malted milk powder 2 tablespoons 4 tablespoons Caster sugar

/4cup/ 165g 11/2cups/ 330g Milk

/4cup/ 180ml 11/2cups/ 375ml Eggs, lightly beaten 1 3 Lightly greased, heat proof bowl, to

fit Meal Maker 1.5 litre capacity 2.5 litre capacity

Sauce

Dark chocolate, melted 75g 150g Hot water 1

/2cups/ 375ml 3 cups/ 750ml Butter 20g 40g Brown sugar

/4cup/ 150g 11/2cups/ 300g Cocoa powder 2 tablespoons 4 tablespoons Cornflour 1

/2tablespoons 3 tablespoons

1. Sift self-raising and plain flours, baking powder, cocoa and malted milk powders into a

large mixing bowl. Stir in sugar. Combine milk and eggs. Stir into the flour mixture. Mix well. Spoon batter into the prepared bowl.

2. To make Sauce, place chocolate, water and butter into a saucepan, cook over a low heat,

stirring, until chocolate and butter melt. Place brown sugar, cocoa powder and cornflour in a mixing bowl. Pour in chocolate mixture. Mix well. Spoon Sauce over batter, in bowl. Cover with aluminium foil.

3. Place a cup of water in the Meal Maker. Add pudding. Cover and cook on LOW 5-6

hours.

SERVING SUGGESTION: Dust top of pudding with extra malted milk powder and accompany with cream, if desired.

Breville SLC50, SLC30 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual