Slow Cooking
Making Rice
Steaming Charts
Risotto Setting

Slow Cooking


NOTE: For optimal results, it may be recommended that meat & poultry is seared on a stovetop pan before placing into the multi cooker.
  • Press the SAUTÉ button, the button surround will illuminate white. Press the START|CANCEL button to activate the setting, the button surround will illuminate red.

  • Cover with lid and allow to pre-heat for approximately 2–3 minutes (do not preheat for longer than 5 minutes).

  • Add oil/butter and allow to heat/melt for approximately 1 minute with the lid on.

  • Always sauté meat and poultry in small batches. Cover with lid if necessary and stir occasionally until food is evenly browned. Remove from cooking bowl. When finished sautéing, proceed to the Slow Cook Settings section.

    Slow Cook SettingsThe multi cooker has two slow cook settings: Low and High. Use the recommended guidelines below to determine cooking time and heat settings and use recipes in this instruction book.
    Setting Cooking TimeA general rule of thumb for most slow cooked meat and vegetable recipes is:
    • LOW: 6–7 hours

    • HIGH: 3–4 hours
    When the SAUTÉ setting is used prior to slow cooking, cooking times will be shortened slightly. Check for doneness intermittently during cooking.
    Your favorite traditional recipes can also be easily adapted to this slow cooker. Simply halve the amount of liquid and increase the cooking time.
    As a guide, meats such as chicken or small pieces of meat will have best results when cooked on high for 3–4 hours. Larger pieces of meat such as lamb shanks will have best results when cooked on low for 6–7 hours.
    NOTE: These cooking times are approximates only and times can vary depending on ingredients, quantities in recipes and whether the cooking bowl and its ingredients are hot from searing.


    The multi cooker is designed specifically for flavor layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same pan for browning onions, sautéing meats and creating casseroles, curries, soups and bolognaise.

    For this reason, Breville has now developed a slow cooker with a SAUTÉ setting to caramelize vegetables and sauté meats before commencing the slow cooker function.

    Preparing Meat and Poultry

    Select the freshest cuts when purchasing meat. Trim the meat or poultry of any visible excess fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking process will result in extra liquid being formed from the fat as it melts.

    For casserole type recipes, cut the meat into cubes, approximately 1 inch (2.5cm). Slow cooking allows less tender cuts of meat to be used. The bones can be left in meat
    or poultry. This helps create a good flavor and helps to keep the meat tender during cooking.

    Suitable Meat Cuts for Slow Cooking

    • Beef chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso bucco).
    • Lamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or shoulder.
    • Veal diced leg, shoulder/forequarter chops and steaks, neck chops, knuckle (osso bucco).
    • Pork leg steaks, diced belly, diced shoulder, boneless loin chops.
    • Chicken pieces bone in (thigh cutlets/drumsticks).
    • Chicken thigh fillets.

    Preparing Vegetables

    Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods cooking in the multi cooker.

    Making Rice


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    Steaming Charts

    Hints & Tips for Steaming Vegetables

    • Smaller pieces will steam faster than larger pieces.

    • Try to keep vegetables to a standard size to ensure even cooking.

    • Fresh or frozen vegetables may be steamed.

    • If steaming frozen vegetables, do not thaw.

    • The size and shape of vegetables, as well as personal taste, may call for adjustments to the cooking time. If softer vegetables are required, allow extra cooking time.

    • Do not allow water or stock to reach the stainless steel tray. The steaming will not be effective.


    Artichokeremove hard outer leaves & stalk2 medium30-35
    Asparagustrim, leave as spears2 bunches12-14
    Beanstop and tail, leave whole9oz (250g)13-15
    Beetstrim, do not break skin10oz (300g)12-13
    Bell Pepperscut into strips3 medium14-16
    Broccolicut into florets9oz (250g)8-10
    Brussel Sproutscut a cross in the base13oz (375g)17-19
    Butternut Squashcut into pieces10oz (300g)20-25
    Cabbagelarge pieces18oz (500g)10-12
    Carrotscut into strips3 medium14-16
    Celeryslice into strips3 stalks5-6
    (Garbanzo Beans)
    soak for 12 hours1 cup dried40-45
    Cornwhole corn cobs2 small cobs20-22
    Mushroomswhole, unwashed10oz (300g)8-10
    Onionspeeled, leave whole6 medium20-25
    Peasfresh, peeled
    9oz 250g
    9oz 250g
    Potatoesnew, whole all purpose, whole4oz (120g)
    5–7oz (150–180g) each
    Snow peastopped and tailed9oz (250g)4-5
    Spinach (English)leaves and stems cleaned1/2 bunch5
    Squash (baby)topped and tailed12oz (350g)8
    Sweet Potatocut into pieces10oz (300g)20-25
    Turnipspeeled, sliced & cut to 50g pieces12oz (350g)15-17
    Zucchinisliced12oz (350g)6

    Hints & Tips for Steaming Fish and Seafood

    • Season fish with fresh herbs, onions, lemon etc. before cooking.

    • Ensure fish fillets are in a single layer and do not overlap.

    • Fish is cooked when it flakes easily with a fork and is opaque in color.


    Fish – fillets
           – whole
           – cutlets
    Steam until opaque and easy to flake. A cutlet is cooked when the center bone is able to be easily removed8–10
    Lobster - tailsRemove underside of shell18–20
    - in shell
    Steam until just opened12–14
    ClamsSteam until just opened8–10
    - in shell
    Steam until pink8–10
    ScallopsSteam until opaque4–6

    Hints & Tips for Steaming Poultry

    • Select similar sized pieces of poultry for even cooking.

    • For even cooking results arrange poultry in a single layer.

    • Remove visible fat and skin.

    • To obtain a browned appearance, sauté the chicken before steaming.

    • Check poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear.


    Breast filletPlace skin side up20–25
    DrumstickPlace thickest part to outside of the steaming tray30–35
    Thigh filletPlace thickest part to outside of the steaming tray18–20

    Hints & Tips for Steaming Dumplings

    • Fresh or frozen dumplings and savory buns can be steamed.

    • Place small pieces of baking paper (parchment paper), or cabbage or lettuce leaves,
      under the dumplings to avoid sticking to the steaming tray.


    BBQ pork or chicken bunsCook from frozen10–12
    Dumplings - frozenSeparate before cooking8–10
    Dumplings - fresh5–6

    Risotto Setting

    1. Begin by sautéing the meat for your risotto until seared well on all sides, approzimately 4 - 5 Minutes. Add in rice and wine, heating until the rice absorbs the wine. Press the START/CANCEL button.

    2. Add stock or water and stir well. Cover with lid and press the RISOTTO button, then press the START|CANCEL button to activate the setting. The START|CANCEL button surround will illuminate red and cooking will commence.
      IMPORTANT: Always place liquid into the removable cooking bowl before pressing the START|CANCEL button.

    3. Allow to cook until the 'ready alert' will sound and the multi cooker automatically switches to the KEEP WARM setting. This will take approximately 20–30 minutes depending on the recipe.

    TIPFor optimum risotto results, we recommend you stir once after 15–20 minutes in the RISOTTO setting.
    1. Remove lid and stir well using the serving spoon provided. At this stage remaining ingredients can be added, i.e., butter, parmesan cheese, herbs, salt and pepper.

    2. The multi cooker will remain on the KEEP WARM setting for 30 minutes before switching OFF. However, risotto is best served soon after completion of cooking.
    TIPAllow the risotto to rest in the KEEP WARM setting for 5 or 10 minutes to finish cooking.

    Rice Guides

    White Rice

    Uncooked White Rice
    Cold Water
    (scoops or
    water level marks)
    Cooked Rice approx.
    Cooking Time approx.

    Brown Rice

    Uncooked Brown Rice
    Cold Water
    (scoops or
    water level marks)
    Cooked Rice approx.
    Cooking Time approx.
    NOTE: Due to the additional water needed to cook brown rice, some starchy water bubbles may rise to the lid while cooking.

    Rice Variations

    TIPAdd a little extra water for fluffier rice and a little less water for firmer rice. Some rice varieties may require more water for cooking, such as wild rice blends, Arborio rice or short grain rice. Follow the directions on the packet or use the brown rice cooking table.
    Prepare rice in the multi cooker as specified, substituting all the water with the same quantity of chicken, beef, fish, or vegetable stock.
    Prepare rice in the multi cooker as specified substituting half the water with apple juice, orange juice or pineapple juice. Cooking rice with milk or cream is not recommended as it will burn onto the bottom of removable cooking bowl.
    Add one-quarter teaspoon of saffron powder or 2 saffron threads to every 2 cups of water. Use the white rice cooking tables. Mix well.
    Arborio rice is short round-grained pearly rice often used for Italian risotto cooking. Use the brown rice cooking tables.
    Jasmine rice is fragrant long grain rice. Use the white rice cooking tables.
    Basmati rice is an aromatic long grain rice. Use the white rice cooking tables.
    It is not recommended to cook wild rice alone in the multi cooker as it requires a substantial amount of water. It is possible to cook wild rice as a blend with white or brown rice.
    QUINOAQuinoa is an ancient South American grain that is high in protein with fluffy, creamy and slightly crunchy texture. Use the brown rice cooking tables.
    SUSHISushi rice is short grained rice used in Japanese cooking. Use the brown rice cooking tables.