BrevilleメーカーBRC520の使用説明書/サービス説明書
ページ先へ移動 of 44
BRC520 the Ris otto & R ice ™ Instruction Booklet.
C ONGRA TULA TIONS on the p urcha se of y our ne w Bre ville Risott o & Rice ™.
3 CONTENT S 4 Bre ville recommen ds safet y first 6 Know y our Bre ville Risotto & Rice™ 8 Operating yo ur Bre ville Risotto & Rice™ - How to m ake ri sotto ( p9) - How to m ake ric e ( p.
4 BREVILLE RE COM MENDS S AFETY FIRS T At Br eville w e are v ery safet y cons cious. W e design an d manufactu re cons umer pr oducts with the saf ety of you, o ur va lued cus tomer , forem ost in mind. In addition we ask th at yo u exerc ise a degree of care wh en using an y electrica l appli ance an d adhere to the f ollowing pr ecaution s.
5 BREVILLE RE COM MENDS S AFETY FIRS T 5 • The power c ord (connector) must be remo ved bef ore the applian ce is clean ed and the a ppliance inlet must be dried before th e applianc e is used again. • Ex t reme caution mus t be u sed when the appl ianc e conta ins hot fo od a nd liqu ids .
KNO W y our Bre ville Risott o & Rice ™.
7 KNO W Y OUR BREVILLE RISOTT O & RICE™ A. Cook ‘n’ Look t oughened glass lid With ste am vent. B. Remov able non-stick cooking bow l pre vents risotto an d rice from sticking . C. Slot-in handle holds th e glass lid or serving s poon for added c onv enience.
OPERA TING y our Bre ville Risott o & Rice ™.
9 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ BEF ORE FIRST U SE Before first us e, remo ve all p ackaging materia l and promotiona l labels an d wash the non-stick r emov able cooking bow l, stainless steel steamin g tray and gl ass lid in hot soa py water , rinse an d dry thoroughly .
10 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ NOTE When adding e xtra ingredients to risotto that r equire cooking e .g .; chicken, seaf ood or vegetables. These can be a dded towards th e end of cooking time bef ore the liquid in risotto ha s fully absorbed and risott o is still quite runny in t exture.
11 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ Fig . 2 4. Add the w ash ed rice to the rem ova ble cooking bow l, ensuring rice i s sprea d ev enly acr oss the bottom of the bowl and not he aped to one side (F ig 3).
12 OPERA TING Y OUR BREVILLE RISO TTO & RICE™ W ARNING Befor e remo ving remo vable cooking bowl fr om housing alway s ensure appliance is switched off at the pow er outlet and po wer cord is unplugged.
RICE C OOKING T ABLE S for y o ur Bre ville Risott o & Rice ™.
14 P A GE HEADER..... RICE COOKING T ABLES W hite R ice UNCOOKED WHITE RICE (RISOTT O & RICE™ COOKER C UPS) C OLD T AP W A TER (RI SOT TO & RI CE™ C OOKER CU PS) COOKED RICE – APPROX. (RISOTT O & RICE™ COOKER C UPS) COOKING TIME – APPROX.
RICE V ARIA TIONS for y o ur Bre ville Risott o & Rice ™.
16 P A GE HEADER..... RICE V ARIA TIONS SA V OURY RICE Prepar e rice in Risotto & Rice™ C ooker as specified, su bstituting all the w ater with the same quantit y of chicken, beef, fi sh, or vegeta ble stock.
S TE A MING F OOD S in y our Bre ville Risott o & Rice ™.
18 P A GE HEADER..... STEA MING St e am ed f oo ds r et ai n mo st o f th ei r n ut ri ti on al v al u e wh en c oo ke d in t he R is ot to & Ri c e™ C oo k er . F oo ds m a y be s te am ed b y pl a ci ng f oo d i n th e st ai nl es s ste el s te am in g tr a y o ve r st oc k or w at er an d c o ve ri ng w it h th e gl as s li d.
19 P A GE HEADER..... STEA MING VEGE T ABLES PREP ARA TION & TIPS QU ANTITY C OOKIN G TI ME Artichoke remo ve hard o uter leav es & stalk 2 medium 30-35 Aspara gus trim, lea ve as spe ars 2 bu.
20 P A GE HEADER..... STEA MING HINTS AND TIPS F OR STEAMING FISH AND SEAF OOD • Sea son fish with fr esh herbs, onions, lemon etc. befor e cooking . TYPE SUGGE STIONS AND TIPS C O OK I NG TI M E ( MI N UT E S ) Fis h – fillets – whole – cutlets Steam until opa que and easy to fla ke.
21 P A GE HEADER..... STEA MING HINTS AND TIPS F OR STEA MING DUMPLINGS • F res h or frozen dum plings and sa vo ury buns can be ste amed. • Plac e small pieces of ba king paper , or cabb age or lettuce lea v es, under the dumpling s to av oid sticking to the ste aming tray .
C ARE & CLE ANING for y o ur Bre ville Risott o & Rice ™.
23 CARE & CLE ANING Switch off the Ri sotto & Rice™ at power outlet an d then unplug po wer cord. Allow all parts to c ool before rem oving the rem ova ble cooking bowl. W ash th e remo vable c ooking bowl, stainless steel steaming tra y and gla ss lid in hot, soap y water , rinse and dry th oroughly .
TROUBLE SHOO TING.
25 TROUBLESHOO TING PROBLEM WHA T TO DO the Risotto & Ric e™ suddenly switches off. • Ensure power pl ug is connected properly to the a ppliance an d to power outlet. • The appliance h as been stressed or has o verhe ated due to cooking condition s.
RE CIPE S for y o ur Bre ville Risott o & Rice ™.
27 RECIPE S CHICKEN RISOTT O WITH PES TO AND ROCKET Ser v es 4 INGREDIENTS 30g butter 300g chicken bre ast fillet, thinly sliced 1 T ablespoon oil 1 large onion, finel y chopped 3 clov es garlic finely chopped 350g Arborio or Carn aroli rice 5 cups/1.
28 RECIPE S PRA WN AND ASP ARA GUS RISOTT O Ser v es 4 INGREDIENTS 40g butter 250g shelled, de veined green pra wns 1 T ablespoon oil 1 onion, finely chopped 1 medium-lar ge bulb of fennel, ha lved and thinly slic ed 350g Arborio or carnaroli ric e ½ cup /125ml dry white wine 5 ½ cups/1.
29 RECIPE S 3 CHEESE RISO TTO WITH GARLIC Ser v es 4 INGREDIENTS 20g butter 1 T ablespoon oil 3 clov es garlic, finely chopped 1 medium Sp anish onion, finely ch opped 350g Arborio or Carn aroli rice ½ cup /125ml dry white wine 5½ cups/1.
30 RECIPE S PUMPKIN RISO TTO Ser v es 4 INGREDIENTS 500g pumpkin flesh, c ut into 2cm cubes 3 T ablespoon s olive oil Salt an d freshly gro und pepper 5 cups/1.
31 RECIPE S RISOTT O AL FUNGHI Ser v es 4 INGREDIENTS 2 T ablespoon s oil 30g butter 6 to 8 eschallots (F rench brown onions), fin ely chopped 400g assorted mushr ooms, sliced 350g Arborio or Carn aroli rice ½ cup /125ml dry white wine 6 cups/1.
32 RECIPE S POLLO AND LEM ON RISOTT O Ser v es 4 INGREDIENTS 3 T ablespoon s oil 300g chicken bre ast fillet, thinly sliced 1 onion, finely chopped 3 clov es garlic, finely chopped 200g mushroom s, sliced or chopped ½ large r ed capsicum, diced 350g Arborio or Carn aroli rice ½ cup white wine 5 ½ cups/1.
33 RECIPE S VEGE T ABLE RISO TTO Ser v es 4 INGREDIENTS 2 T ablespoon s oil 1 large leek, w ashed and thin ly sliced 3 clov es garlic, finely chopped ½ large r ed capsicum, diced 150g button mushr o.
34 RECIPE S THYME, BARRA MUNDI AND PEA RISO TTO Ser v es 4 INGREDIENTS 20g butter 1 T ablespoon oil 2 leeks, was hed and thinly s liced 2 clov es garlic, finely chopped 300g Arborio or carnaroli ric .
35 RECIPE S V ANILLA RISOTTO Ser v es 4 to 6 INGREDIENTS 300g arborio or carnaroli ric e 2 ½ cups water 2 cups/500ml milk 1 cup /250ml cream 1 teas poon vanilla bean p aste or 2 teaspoon s vanilla essen ce ½ cup caster s ugar ½ cup Masc arpone cheese, ( optional) Poa ched fruit to serve (peaches, nectarin es, rhubarb , raspberries etc.
36 RECIPE S 1 T ablespoon br own sugar ¼ teas poon salt 270ml c an coconut cream ¼ cup toast ed coconut METHOD SAU T É Set tin g 1. Press the MENU SELE CT OR button to the SA UTÉ setting . He at for 3 minutes with the lid on. 2. Add ric e, co ver with lid, cook f or 2 minutes, stirring occ asionally .
37 RECIPE S TURKISH PILAF Ser v es 4 - 6 INGREDIENTS 2 T ablespoon s olive oil 1 Spanis h onion, finely chopped 2 clov es garlic, finely chopped 1 teas poon cardamom seed s, finely crushed 1 teas p.
38 RECIPE S SEAF OOD P AELLA Ser v es 4 INGREDIENTS ¼ cup /60ml olive oil 1 large r ed onion, chopped 3 clov es garlic, finely chopped ½ teas poon smoked paprika ¼ teas poon chilli powder 300g sho.
39 RECIPE S SUSHI RICE INGREDIENTS 600g short grain s ushi rice, w ashed and drain ed 4 cups/1 litre w ater 2 T ablespoon s rice vinegar 2 T ablespoon s caster sugar ½ teas poon salt Extra 1 T ables poons rice vinegar METHOD Ric e Set tin g 1 . Plac e was hed r ice and w ater into t he remov able cook ing b owl.
40 RECIPE S THAI BRO WN RICE SALAD Ser v es 4 - 6 INGREDIENTS 2 T ablespoon s oil 2 clov es garlic, crushed 6 green onions, thinl y sliced 300g long or short gr ain brown rice, was hed and rinsed well.
41 RECIPE S STEA MED WHOLE FISH WITH GINGER AND SHALLO T Ser v es 2 300-400g whole snapper or br eam, cleaned and scaled 2cm piece fres h ginger, peeled an d cut into thin strips 1 lime, s liced ½ bunch cori ander, r oot section remo ved 3 cups/750ml wat er 2 T ablespoon s soy sauce 1 T ablespoon pe anut oil 3 green onions, finel y sliced 1.
42 RECIPE S STEA MED SALM ON WITH TOM A TO , BA SIL SALS A Ser v es 4 INGREDIENTS 1 T ablespoon oil 3 green onions, chopped ¼ cup /60ml white wine vinegar 2 large ri pe tomatoes, diced 10 basil lea v.
43 RECIPE S VEGE T ABLE S IN PEANUT SA UCE Ser v es 4 INGREDIENTS 1 bunch ba by bok choy , washed and trimm ed 1 small he ad broccoli, c ut into florets 10 snow pea s, trimmed 2 carrots, peeled and thin ly sliced 300g very firm tofu, cu bed 3 cups/ 750ml wat er 1 cup /250ml peanut sauce (r ecipe below) METHOD Ric e Set tin g 1 .
www .breville.c om.au Breville i s a registered trademark of Bre ville Pty . Ltd. A.B.N . 98 000 092 928. Cop yright Breville Pty . L td. 2010. Due to continued product impr ovement, th e products illustrated/ photographed in this booklet ma y vary slightly fr om the actual product.
デバイスBreville BRC520の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Breville BRC520をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはBreville BRC520の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Breville BRC520の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Breville BRC520で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Breville BRC520を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はBreville BRC520の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Breville BRC520に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちBreville BRC520デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
