Breville Rice Cooker BRC460 User Manual

Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
Auckland NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2012.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
BRC460 – A12  
 
CONGRATULATIONS  
on the purchase of your new  
Breville Rice Box™  
 
CONTENTS  
4
Breville recommends safety first  
Know your Breville Rice Box™  
Operating your Breville Rice Box™  
6
8
11  
Auto settings on your  
Breville Rice Box™  
16 Rice cooking tables  
19 Cooking tips  
21 Steaming  
26 Care and cleaning  
28 Recipes  
 
3
BREvILLE RECOMMENdS SAFETy FIRST  
At Breville we are very safety conscious. We design and manufacture consumer products with  
the safety of 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.  
IMPORTANT SAFEGUARdS  
the outside of the rice cooker housing or  
REAd ALL INSTRUCTIONS  
BEFORE USE ANd SAvE FOR  
cooking bowl as these can damaged the  
housing or the coating of the cooking bowl.  
FUTURE REFERENCE  
Keep the rice cooker clean. Follow the  
cleaning instructions provided in this book.  
Carefully read all instructions before  
operating the appliance for the first time and  
save for future reference.  
Never plug in or switch on the rice cooker  
without having the removable cooking bowl  
placed inside the rice cooker housing.  
Remove and safely discard any packaging  
material and promotional labels before  
using the appliance for the first time.  
Do not place food or liquid in the rice cooker  
housing. Only the removable cooking bowl  
is designed to contain food or liquid.  
To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug of  
this rice cooker.  
Never operate the rice cooker without food  
and liquid in the removable cooking bowl.  
Do not touch hot surfaces, use oven mitts  
to remove the lid and or removable cooking  
bowl. Lift and remove the lid carefully and  
away from yourself to avoid scalding from  
escaping steam.  
Do not place the rice cooker near the edge  
of a bench or table during operation. Ensure  
that the surface is level, clean and free of  
water and other substances.  
Position the lid so that the steam vent is  
directed away from you. Lift and remove the  
lid carefully to avoid scalding from escaping  
steam.  
Do not allow water from the lid to drip  
into the rice cooker housing, only into the  
removable cooking bowl.  
Do not leave the rice cooker unattended  
when in use.  
Always ensure the rice cooker is properly  
assembled before use. Follow the  
instructions provided in this book.  
Extreme caution must be used when the rice  
cooker contains hot food and liquids. Do not  
move the appliance during cooking.  
Always operate the rice cooker on a stable  
and heat resistant surface.  
The temperature of accessible surfaces will  
be high when the rice cooker is operating  
and for some time after use.  
Use the removable cooking bowl supplied  
with the rice cooker. Do not use any other  
bowl inside the rice cooker housing.  
Do not place anything, other than the lid, on  
top of the rice cooker when assembled, when  
in use and when stored.  
Do not use a damaged or dented removable  
cooking bowl. If damaged or dented, replace  
bowl before using.  
Always insert the connector end of the  
power cord into the appliance inlet before  
inserting power plug into the power outlet  
and switching on appliance. Ensure the  
appliance inlet is completely dry before  
inserting the connector end of the power  
cord.  
Do not operate the rice cooker on a sink  
drain board.  
Do not place anything on top of the lid when  
assembled, when in use and when stored.  
Do not touch hot surfaces. Use the handle  
for lifting and carrying the rice cooker.  
To prevent scratching the non-stick surface  
of the removable cooking bowl, always use  
wooded or plastic utensils.  
Do not use chemicals, steel wool, metal  
scouring pad or abrasive cleaners to clean  
 
4
BREvILLE RECOMMENdS SAFETy FIRST  
Ensure the removable cooking bowl is  
correctly positioned in the rice cooker base  
before you commence cooking.  
This appliance is for household use only. Do  
not use this appliance for anything other  
than its intended use. Do not use in moving  
vehicles or boats. Do not use outdoors.  
Misuse may cause injury.  
The appliance connector must be  
removed before the rice cooker is  
cleaned and that the appliance inlet  
must be dried before the rice cooker is  
used again.  
The installation of a residual current  
device (safety switch) is recommended to  
provide additional safety protection when  
using electrical appliances. It is advisable  
that a safety switch with a rated residual  
operating current not exceeding 30mA be  
installed in the electrical circuit supplying  
the appliance. See your electrician for  
professional advice.  
To prevent damage to the rice cooker  
do not use alkaline cleaning agents  
when cleaning, use a soft cloth and mild  
detergent.  
Always turn the appliance to the OFF  
position, switch off at the power outlet  
and unplug at the power outlet when the  
appliance is not in use.  
IMPORTANT SAFEGUARdS FOR  
ALL ELECTRICAL APPLIANCES  
Before cleaning, always turn the appliance  
to the OFF position, switch off at the power  
outlet, unplug at the power outlet and  
remove the power cord, if detachable, from  
the appliance and allow all parts to cool.  
Fully unwind the power cord before use.  
Connect only to 230V or 240V power outlet  
Fully unwind the power cord before use.  
Do not let the power cord hang over the  
edge of a bench or table, touch hot surfaces  
or become knotted.  
Do not place this appliance on or near a heat  
source, such as hot plate, oven or heaters  
Position the appliance at a minimum  
distance of 20cm away from walls, curtains  
and other heat or steam sensitive materials  
and provide adequate space above and on  
all sides for air circulation.  
To protect against electric shock, do not  
immerse the power cord, power plug or  
appliance in water or any other liquid or  
allow moisture to come in contact with  
the part, unless it is recommended in the  
cleaning instructions.  
The appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities,  
or lack of experience and knowledge,  
unless they have been given supervision or  
instruction concerning use of the appliance  
by a person responsible for their safety.  
IMPORTANT  
Fully unwind power cord from cord  
storage facility before use.  
Children should be supervised to ensure  
that they do not play with the appliance.  
It is recommended to regularly inspect the  
appliance. To avoid a hazard, do not use  
the appliance if power cord, power plug or  
appliance becomes damaged in any way.  
Return the entire appliance to the nearest  
authorized Breville service centre for  
examination and / or repair.  
SAvE THESE  
INSTRUCTIONS  
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
 
5
KNOW  
your Breville Rice Box™  
 
KNOW yOUR BREvILLE RICE BOx™  
B
C
A
H
G
F
D
E
I
J
K
A. Sealed lid  
With steam vent.  
B. 10 cup capacity  
Cooks up to 20 cups of cooked  
rice at a time.  
C. LEd display  
D. START button  
E. MENU button  
Press to select auto settings.  
F. TIMER setting  
H. WARM setting  
Automatically or manually keeps rice  
warm up to 24 hours.  
I. Heavy duty non-stick  
removable cooking bowl  
With level indicator.  
J. Steaming tray  
Ideal for vegetables, seafood and poultry.  
K. Rice Boxmeasuring cup  
and serving spoon  
To preset finishing cooking time up to  
15 hours.  
Removable cord (Not shown)  
G. CANCEL button  
Can be pressed at any time.  
 
7
OPERATING  
your Breville Rice Box™  
 
OPERATING yOUR BREvILLE RICE BOx™  
Before first use, remove all promotional  
labels and any packaging materials and  
wash the non-stick removable cooking bowl,  
steaming tray and glass lid in hot soapy  
water, rinse and dry thoroughly.  
Step 3  
Ensure the exterior of the removable cooking  
bowl is clean before placing it in the outer  
housing, this will ensure proper contact with  
the inner cooking surface. (Fig 2).  
HOW TO COOK RICE  
Step 1  
Fig. 2  
Use the measuring cup provided to measure  
required quantity of rice (refer to cooking  
tables on pages 17–18). Always measure level  
cups, not heaped (Fig 1).  
Fig. 1  
Step 4  
Add washed rice to the removable cooking  
bowl, ensuring rice is spread evenly across  
the bottom of the bowl and not heaped to  
one side (Fig 3).  
NOTE  
Fig. 3  
1 level Rice Box™ measuring cup =  
150g uncooked rice  
1 level Rice Box™ cup uncooked  
rice = 2 Rice Box™ cups cooked rice  
(approx.)  
The maximum quantity of uncooked  
white rice to be cooked  
= 10 Rice Box™ cups  
Step 5  
The minimum quantity of uncooked  
white rice to be cooked  
= 2 Rice Box™ cups  
Add water using the following ratios:  
White Rice = 1 Rice Box™ cup water :  
1 Rice Box™ cup rice  
Brown Rice = 1½ Rice Box™ cups water :  
1 Rice Box™ cup rice  
Step 2  
(Refer to table on pages 15–16 for more  
information)  
Place the rice into a separate bowl and  
wash rice by rinsing with cold water to  
remove any excess starch. The rice is  
ready for cooking when water runs clear  
from the rice.  
 
9
OPERATING yOUR BREvILLE RICE BOx™  
Step 6  
Lock the lid into position.  
NOTE  
Rice can be kept in the automatic  
WARM setting for up to 24 hours,  
however for optimal rice quality limit  
the Warm to 5–8 hours only.  
Do not open the lid until ready to  
serve (except for when turning over  
rice after cooking is complete or as  
suggested in the recipes).  
Step 7  
Plug into a 230V or 240V power outlet and  
then switch the power on at power outlet.  
The red light on the START button will  
begin to flash.  
Step 8  
An arrow will appear on the LCD screen  
aligned to the COOK/SUSHI setting. If  
FAST COOK, CONGEE, PORRIDGE/  
SOUP, CRISPY RICE or REHEAT settings  
are required, press the MENU button once  
to select FAST setting, twice to select FAST  
COOK setting, or three times to select  
CONGEE setting, four times to select  
PORRIDGE/SOUP setting or five times to  
select CRISPY RICE setting. Then press  
START button to commence cooking and  
two dashes '--' will appear on the screen.  
The START indicator light illuminates  
continuously to indicate that the setting  
has begun.  
IMPORTANT  
Always place liquid into removable  
cooking bowl, or be ready to add oil,  
butter or margarine, before pressing  
the START button.  
To prevent scratching non-stick  
surface of the removable cooking  
bowl or steaming tray, always use  
wooden or plastic utensils.  
Do not use a damaged or dented  
removable cooking bowl. If damaged  
or dented, replace bowl before using.  
Do not touch hot surfaces; use oven  
mitts to remove the removable  
cooking bowl and steaming tray.  
Lift or open the lid carefully and  
away from yourself to avoid scalding  
from escaping steam.  
Step 9  
When cooking is complete, the rice cooker  
will automatically switch to the WARM  
setting. The red light on the START button  
will go out and the orange light on the  
WARM button will illuminate. The LCD  
screen will show ‘0’ HR WARM and will  
count up in 1 hour increments  
For COOK/SUSHI, FAST COOK,  
CONGEE and PORRIDGE/SOUP  
settings always position steam vent  
on lid away from yourself to avoid  
scalding from escaping steam.  
Ensure the removable cooking bowl  
is correctly positioned in the rice  
cooker base before you commence  
cooking.  
(up to 24 hours).  
Step 10  
Open the lid and turn the rice over with  
the serving spoon provided. Replace the  
lid and allow the rice to stand for 10–15  
minutes before serving. This allows any  
excess moisture to be absorbed, resulting in  
a fluffier rice texture.  
WARNING  
Always open and lift the lid carefully to  
avoid scalding from escaping steam.  
Step 11  
To stop the WARM setting, press the OFF  
button and switch off at the power outlet  
and unplug the cord.  
 
10  
AUTO SETTINGS  
on your Breville Rice Box™  
 
AUTO SETTINGS  
COOK/SUSHI SETTING  
CONGEE (ALSO KNOWN AS  
CONJEE) SETTING  
The most common cooking setting  
suitable for cooking larger quantities of  
up to 10 Rice Box™ cups of rice.  
Congee is a type of rice porridge or soup  
served in most Asian countries. It is  
made by cooking rice in large amounts  
of water or stock for an extended period  
of time. Congee is usually eaten at  
breakfast or late snack. Congee is the  
perfect food for the convalescing as it  
is easy to digest. Congee can be eaten  
plain or flavoured with various spices,  
sauces and meats. (see RECIPE section  
of IB for recipe ideas).  
This setting is suitable for the cooking  
and preparation of sushi rice for sushi.  
see RECIPE section of IB for recipe ideas  
An arrow will appear on the LED screen  
aligned to the COOK/SUSHI setting  
when the rice cooker is turned on. Press  
the START button to commence cooking  
and two dashes “--“ will appear on the  
screen. The START indicator light  
illuminates continuously to indicate that  
the setting has begun.  
Congee can be different consistencies  
from a thin pouring consistency to a  
thick hearty soup. Alter the consistency  
by adding more water to rice ratio.  
After cooking, the unit will automatically  
enter the WARM setting. Open lid  
and turn rice over with Serving spoon  
provided, to loosen rice. Replace lid and  
allow the rice to stand for 10–15 minutes  
before serving.  
An arrow will appear on the LED screen  
aligned to the COOK/SUSHI setting  
when the rice cooker is turned on. Press  
MENU button twice and the arrow will  
align itself to the CONGEE setting.  
Press the START button to commence  
cooking and two dashes “—“ will appear  
on the screen. The START indicator light  
illuminates continuously to indicate that  
the setting has begun.  
FAST COOK SETTING  
Suitable for cooking small to medium  
quantities of rice (approx 2 – 4 rice box  
cups).  
After cooking, the unit will automatically  
enter the WARM setting.  
An arrow will appear on the LED screen  
aligned to the COOK/SUSHI setting  
when the rice cooker is turned on. Press  
MENU button once and the arrow will  
align to the FAST COOK setting.  
Stir congee with rice ladle until smooth,  
but grains are still intact.  
The Congee setting will cook between  
40– 60 minutes depending on the  
quantity being cooked.  
Press the START button to commence  
cooking and two dashes “--“ will appear  
on the screen. The START indicator light  
illuminates continuously to indicate that  
the setting has begun.  
After cooking, the unit will automatically  
enter the WARM setting. Open lid and  
turn rice over with rice ladle provided,  
to loosen rice. Replace lid and allow the  
rice to stand for 5–10 minutes before  
serving.  
 
12  
AUTO SETTINGS  
PORRIdGE/SOUP SETTING  
CRISPy RICE SETTING  
Rice porridge or soup is similar to  
Congee, but requires longer cooking and  
more water/stock to rice ratio. Rice grain  
shapes should be indistinguishable  
with 70% of the grain broken up during  
stirring.  
Crispy rice setting is used to create a  
crisp rice layer, also called rice skins  
or popped rice. It is used in stir-fries  
and soups to create texture and bulk.  
Crispy rice is can eaten as is, or deep  
fried in hot oil until golden and crisp.  
Sometimes it is eaten as a hot snack  
and sprinkled with sugar. (see RECIPE  
section of IB for recipe ideas).  
Originally food made for the poor or the  
convalescing; rice porridge/soup can be  
eaten at all meals. It can be eaten sweet  
or savoury, thick or thin with simple or  
complex flavours. (see RECIPE section  
of IB for recipe ideas).  
An arrow will appear on the LED screen  
aligned to the COOK/SUSHI setting  
when the rice cooker is turned on. Press  
MENU button four times and the arrow  
will align itself to the CRISPY RICE  
setting.  
An arrow will appear on the LED screen  
aligned to the COOK/SUSHI setting  
when the rice cooker is turned on. Press  
MENU button three times and the arrow  
will align itself to the PORRIDGE/SOUP  
setting.  
Press the START button to commence  
cooking and two dashes “—“ will appear  
on the screen. The START indicator light  
illuminates continuously to indicate that  
the setting has begun.  
Press the START button to commence  
cooking and two dashes “—“ will appear  
on the screen. The START indicator light  
illuminates continuously to indicate that  
the setting has begun.  
After cooking, the unit will automatically  
enter the WARM setting.  
Once PORRIDGE/SOUP setting has  
ended, the WARM indicator light will  
flash, indicating that the unit is NOT in  
WARM setting and the rice should be  
served immediately.  
Stir PORRIDGE/SOUP with rice ladle  
until smooth and grains have broken  
down.  
The PORRIDGE/SOUP setting will cook  
for 2 hours depending on the quantity  
being cooked  
Rice and Water Table for Making Porridge  
RICE CUP  
AMOUNT  
CORRESPONdING  
INNER POT  
WATER MARK  
½
1
½
1
1½  
1½  
 
13  
AUTO SETTINGS  
REHEAT SETTING  
WARM SETTING  
This setting can be selected to  
independently reheat cold cooked rice  
to serving temperatures.  
When cooking is complete on the  
COOK/SUSHI, FAST COOK, CONGEE  
and REHEAT settings, the rice cooker  
will automatically switch to the WARM  
setting. The red light on the START  
button will go out and the and the upper  
orange light on the WARM button will  
illuminate. The LED screen will show “0”  
HR WARM and will count up in 1 hour  
increments (up to 24 hours).  
Loosen the cold cooked rice grains  
with fork and sprinkle with a little  
water before reheating to prevent the  
rice from over-drying, burning or  
sticking to the bowl.  
The REHEAT setting is suited to  
smaller quantities of rice. Do not over  
fill rice cooking bowl above the 4 CUP  
measure.  
The WARM setting can be selected  
independently by pressing the WARM  
button once. The upper orange light will  
illuminate. The START button does not  
have to be pressed.  
An arrow will appear on the LED  
screen aligned to the COOK/SUSHI  
setting when the rice cooker is turned  
on. Press MENU button five times  
and the arrow will align itself to the  
REHEAT setting.  
Rice can be kept in the automatic  
WARM setting for up to 24 hours,  
however for optimal rice quality, limit  
this to 5–8 hours only.  
Press the START button to  
commence cooking and two dashes  
“--“ will appear on the screen. The  
START indicator light illuminates  
continuously to indicate that the  
setting has begun.  
NOTE  
It is not recommended to use the  
TIMER function on the congee  
& porridge/soup setting if using  
perishable foods such as chicken,  
meat and seafood.  
After cooking, the unit will  
automatically enter the WARM setting.  
CANCEL SETTING  
The CANCEL button can be pressed  
at any time to cancel programming  
functions or stop the cooking or WARM  
functions.  
 
14  
AUTO SETTINGS  
TIMER SETTING  
The TIMER setting can be used to preset  
the finishing cooking time, allowing you to  
set the TIMER and function and the  
rice cooker will do the rest. It will  
automatically switch to the WARM setting  
once the cooking time has elapsed, ensuring  
meals are ready to serve.  
The Timer setting can be used on all  
cooking functions.  
The Timer setting cannot be used with  
the REHEAT setting.  
COOK and FAST COOK setting  
finishing times can be preset between  
1 and 15 hours.  
PORRIDGE/SOUP setting finishing  
time can be preset between 2 and  
15 hours.  
To preset the Timer, select the desired  
setting by pressing the MENU button,  
then press the TIMER button to coincide  
with your selected finishing time. Press  
START button to begin the cooking/  
timer cycle.  
 
15  
RICE COOKING TABLES  
for your Breville Rice Box™  
 
RICE COOKING TABLES  
The measuring cup provided is used in the  
following tables.  
NOTE  
The Rice Box™ measuring cup is not a  
standard metric measuring cup.  
1 Rice Box™ measuring cup is equal to  
140g of uncooked rice and 175ml of  
water.  
1 Australian standard metric  
measuring cup is equal to 200g of  
uncooked rice.  
If your Rice Box™ measuring cup is  
lost or misplaced, use another cup but  
maintain the same cooking ratios and  
ensure you do not exceed the  
10 cup maximum line in the  
removable cooking bowl:  
White rice = 1 cup water to 1 cup rice  
Brown rice = 1½ cups water to 1 cup rice  
The Rice Box™ measuring cup can be  
used to measure the rice and water.  
 
17  
RICE COOKING TABLES  
White Rice  
UNCOOKEd COLd TAP  
COOKEd RICE  
APPROx.  
COOKING TIME COOKING TIME  
WHITE RICE WATER  
'COOK/SUSHI'  
APPROx.  
'FAST' APPROx.  
(RICE BOx™ (RICE BOx™ (RICE BOx™  
(MINUTES)  
CUPS)  
CUPS)  
CUPS)  
(MINUTES)  
2
2
4–6  
30–35  
35–40  
40–45  
45–50  
50–55  
25–30  
30–35  
35–40  
40–45  
45–50  
4
4
8–10  
6
6
12–14  
16–18  
20–22  
8
8
10  
10  
Brown Rice  
UNCOOKEd  
COLd TAP  
WATER  
COOKEd RICE  
APPROx.  
COOKING TIME  
BROWN RICE  
APPROx.  
(RICE BOx™ CUPS) (RICE BOx™ CUPS) (RICE BOx™ CUPS) (MINUTES)  
2
4
6
3
6
9
5–6  
55–60  
60–65  
65–70  
10–12  
15–17  
Congee  
RICE CUP  
AMOUNT  
CORRESPONdING  
INNER POT  
WATER MARK  
1
1
2
3
2
3
Crispy Rice  
3
3
RICE qUANTITy (RICE BOx™ CUP (150G)  
WATER LEvEL (RICE BOx™ CUP (175ML)  
BUTTER  
4
5
5
4
60g  
80g  
1.5  
100g  
2
1
SALT (5G TEASPOON MEASURES)  
 
18  
COOKING TIPS  
for your Breville Rice Box™  
 
COOKINGTIPS
RICE COOKING TIPS  
RICE vARIATIONS  
Savoury Rice  
Add a little extra water for fluffier rice  
and a little less water for firmer rice.  
Prepare rice in the rice cooker as specified,  
substituting all the water with the same  
quantity of chicken, beef, fish, or vegetable  
stock.  
Washed rice will have some extra water  
adhering after rinsing. This extra water  
will extend the cooking time slightly.  
Reduce the measured amount of water to  
compensate, if required.  
Sweet Rice  
Prepare rice in the rice 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.  
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.  
Due to the additional water needed to  
cook brown rice, some starchy water  
bubbles may rise to the lid while  
cooking. For best results, wash brown  
rice before cooking and allow to stand  
on the WARM setting for 20 minutes  
after cooking to absorb the remaining  
moisture.  
Saffron Rice  
Add ½ teaspoon of threads to every 2 cups  
of water. Use white rice cooking tables. Mix  
well.  
Arborio Rice  
Arborio rice is short round-grained pearly  
rice used for Italian risotto cooking. Use  
brown rice cooking tables.  
PORRIdGE ANd SOUP  
COOKING TIPS  
Jasmine Rice  
A variety of vegetable-style soups can be  
cooked using the Porridge/Soup setting.  
Ensure there is sufficient liquid and  
simmer the ingredients for up to  
Jasmine rice is fragrant long grain rice used  
in Thai cooking. Use white rice cooking  
tables.  
2 hours for full flavour development. Do  
not allow soup ingredients to exceed the  
10–cup maximum line.  
Basmati Rice  
Basmati rice is an aromatic long grain  
rice used in Indian cooking. Use white rice  
cooking tables.  
Wild Rice  
It is not recommended to cook wild rice  
alone in the rice cooker as it requires a  
substantial amount of water. It is possible  
to cook wild rice as a blend with white or  
brown rice.  
 
20  
STEAMING  
in your Breville Rice Box™  
 
STEAMING
Steamed foods retain most of their  
nutritional value when cooked in the rice  
cooker. Foods may be steamed by placing  
food in the steaming tray over stock or  
water and closing the lid. Keep the lid  
closed while steaming food unless the  
recipe or chart specifically states to open  
the lid. By opening the lid unnecessarily  
steam is lost and the cooking time will be  
extended.  
6. When steaming is finished, carefully  
open the lid and remove foods from  
the steaming tray. If further steaming  
is required ensure sufficient water is in  
the removable cooking bowl. If not, add  
more hot water or stock.  
7. If no further steaming is required, press  
the STOP button and switch the rice  
cooker off at the power outlet and then  
unplug the cord. Allow to cool before  
cleaning.  
1. Measure 3 Rice Box™ cups or more  
of water or stock into the removable  
cooking bowl. Use up to a maximum of  
6 Rice Box™ cups of water.  
NOTE  
Generally, the amount of water  
required for steaming (3–6 cups water  
or stock) will be retained throughout  
the steaming process and this will  
prevent the LED screen showing the  
last 12 minutes of cooking and/or  
automatically switching to the WARM  
setting.  
However, monitor the water level and  
do not let the removable cooking bowl  
boil dry during steaming. Hot liquid  
can be added during the steaming  
process.  
2. Place food to be steamed directly onto  
the steaming tray and insert into the  
removable cooking bowl. (Refer to the  
Steaming Charts on pages 23–25 for  
approximate cooking times).  
3. Place removable cooking bowl with  
steaming tray into the outer housing and  
close the lid.  
4. Plug power cord into a 230V or 240V  
power outlet and then switch on. The red  
START light will flash  
5. Select the COOK/SUSHI setting by  
pressing the START button and two  
dashes ‘--‘ will appear on the LED  
screen. The red light on the START  
button will illuminate.  
The WARM setting can be selected  
independently after the Cancel button  
has been pressed.  
 
22  
STEAMING  
STEAMING vEGETABLES  
Smaller pieces will steam faster than  
larger pieces.  
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.  
Try to keep vegetables to a uniform size  
to ensure even cooking.  
Fresh or frozen vegetables may be steamed.  
Do not allow water or stock to reach  
the steaming tray. The steaming will  
not be effective.  
If steaming frozen vegetables, do not  
thaw before cooking.  
vEGETABLES  
PREPARATION & TIPS  
qUANTITy  
COOKING TIME  
(MINUTES)  
Asparagus  
Beans  
trim, leave as spears  
top and tail, leave whole  
cut into florets  
2 bunches  
250g  
22–24  
23–25  
18–20  
27–29  
24–26  
27–29  
30–32  
15–15  
Broccoli  
Brussel Sprouts  
Carrots  
250g  
cut a cross in the base  
cut into strips  
375g  
3 medium  
375g  
Cauliflower  
Corn  
cut into florets  
whole corn cobs  
topped and tailed  
2 small cobs  
250g  
Snow peas  
Peas  
fresh, peeled  
frozen  
250g  
250g  
18–20  
14–15  
Potatoes  
new, whole  
6 (100g each)  
300g  
50–60  
30–35  
30–35  
15–20  
15–20  
25–27  
15–20  
Sweet Potato Kumera  
Pumpkin  
cut into pieces  
cut into pieces  
300g  
Spinach (English)  
Squash (baby)  
Turnips  
leaves and stems cleaned  
topped and tailed  
½ bunch  
350g  
peeled, sliced & cut to 50g pieces 350g  
sliced 350g  
Zucchini  
 
23  
STEAMING  
STEAMING FISH ANd SEAFOOd  
Season fish with fresh herbs, onions,  
lemon etc. before cooking.  
Fish is cooked when it flakes easily with  
a fork and is opaque in colour.  
Ensure fish fillets are in a single layer  
and do not overlap.  
TyPE  
SUGGESTIONS ANd TIPS  
COOKING TIME  
(MINUTES)  
Fish – fillets  
– whole  
Steam until opaque and easy to flake. A cutlet is cooked  
when the centre bone is able to be easily removed  
18–20  
25–30  
22–24  
– cutlets  
Mussels – in shell Steam until just opened  
22–24  
18–20  
18–20  
14–16  
Clams and Pipis  
Prawns – in shell  
Scallops  
Steam until just opened  
Steam until pink  
Steam until opaque  
STEAMING POULTRy  
To obtain a browned appearance, sear  
the chicken before steaming.  
Select similar sized pieces of poultry for  
even cooking.  
Check if poultry is cooked by piercing  
the thickest part. The poultry is cooked  
when the juices run clear.  
For even cooking results arrange poultry  
in a single layer.  
Remove visible fat and skin.  
TyPE  
SUGGESTIONS ANd TIPS  
COOKING TIME  
(MINUTES)  
Breast fillet  
Place the thickest part of the chicken fillet to outside of  
the steaming tray.  
30–35  
Drumstick  
Thigh fillet  
Place thickest part to outside of the steaming tray  
Place thickest part to outside of the steaming tray  
40–45  
28–30  
 
24  
STEAMING  
STEAMING dUMPLINGS  
Fresh or frozen dumplings and savoury  
buns can be steamed.  
Place small pieces of baking paper,  
cabbage or lettuce leaves, under the  
dumplings to avoid sticking to the  
steaming tray.  
TyPE  
SUGGESTIONS ANd TIPS COOKING TIME (MINUTES)  
BBQ pork or chicken buns  
Dumplings – frozen  
Dumplings – fresh  
Cook from frozen  
20–22  
18–20  
15–16  
Separate before cooking  
 
25  
CARE & CLEANING  
for your Breville Rice Box™  
 
CARE & CLEANING  
Switch the rice cooker off at the power outlet  
and then unplug power cord. Allow all parts  
to cool before removing the removable  
cooking bowl. Wash the removable cooking  
bowl and steaming tray in hot, soapy water,  
rinse and dry thoroughly.  
Breville does not recommend that any  
parts of your rice cooker are washed in a  
dishwasher as harsh detergents and hot  
water temperatures may stain or distort the  
removable cooking bowl and accessories.  
WARNING  
Do not use chemicals, steel wool, metal  
scouring pad or abrasive cleaners to  
clean the outside of the rice cooker  
housing or cooking bowl as these can  
damaged the housing or the coating of  
the cooking bowl.  
To prevent damage to the rice cooker  
do not use alkaline cleaning agents  
when cleaning, uses a soft cloth and  
mild detergent.  
Do not use abrasive cleaners, steel wool, or  
metal scouring pads as these can damage  
the non-stick surface.  
The outer housing can be wiped over with a  
damp cloth and then dried thoroughly.  
THAT'S THE IdEA™  
If rice has cooked onto the bottom of  
the removable cooking bowl, fill the  
bowl with hot, soapy water and leave  
to stand for approximately 10 minutes  
before cleaning.  
WARNING  
The appliance connector must be  
removed before the rice cooker is  
cleaned and that the appliance inlet  
must be dried before the rice cooker  
is used again. Do not immerse the  
outer housing or power cord in water  
or any other liquid as this may cause  
electrocution.  
 
27  
RECIPES  
for your Breville Rice Box™  
 
RECIPES  
RICE CONGEE  
CHICKEN RICE PORRIdGE SOUP  
Serves 4  
Serves 6  
INGREdIENTS  
INGREdIENTS  
1 Rice Box cup long grain white rice  
1 clove garlic, minced  
1 cm piece ginger, peeled and finely grated  
2 tablespoons soy sauce  
1 rice box cup short grain rice  
2 chicken Marylands, skin removed  
2cm piece ginger, sliced  
1 clove garlic, bashed  
3 teaspoons butter  
4 green onions, finely sliced  
Sesame oil to drizzle and ground white pepper  
to serve  
2 green onions, coarsely chopped  
2 sprigs coriander, root washed and trimmed  
Pinch white pepper and salt  
2 tablespoons soy sauce  
Sesame oil and chopped coriander leaves to  
serve  
METHOd  
1. Wash rice in running cold water until  
water is clear. Drain well and place into  
removable cooking bowl. Add water up  
to congee water mark 1.  
METHOd  
1. Wash rice under cold running water  
until the water runs clear; drain well  
and place into removable cooking bowl.  
Pour in water up to rice/water level 6.  
Add chicken pieces, ginger, garlic, green  
onion and coriander root. Mix well and  
secure lid shut.  
2. Select MENU button and push three  
times to PORRIDGE/SOUP setting.  
Press START button.  
2. Stir in garlic, ginger and soy sauce and  
mix well. Secure lid shut.  
3. Select MENU button and push twice to  
CONGEE setting. Press START button.  
4. When congee is cooked (after approx.  
38 min), stir with plastic spoon until  
smooth. It will thicken upon standing.  
Stir in butter and serve topped with  
green onions, sesame oil and a  
3. After cooking is complete (after 60  
minutes), remove chicken and shred  
finely; set aside.  
sprinkling of white pepper.  
4. Remove ginger, garlic and coriander  
NOTE  
roots and discard.  
It is not recommended to use the  
delay timer feature for CONGEE and  
PORRIDGE/SOUP setting if using  
perishable foods such as chicken,  
meat and seafood.  
5. Stir soup until rice has broken down.  
Return shredded chicken to removable  
cooking bowl and season to taste with  
white pepper, salt and stir in soy sauce.  
6. Ladle soup into serving bowls and serve  
drizzled over with sesame oil and top  
with coriander.  
 
29  
RECIPES  
CHUNKy LENTIL ANd BACON SOUP  
PRAWN ANd PORK dUMPLINGS  
Serves 6  
Makes 62  
INGREdIENTS  
INGREdIENTS  
4 rashers bacon (240g), chopped  
1 small onion, finely chopped  
1 carrot, diced  
2 sticks celery, diced  
3 rice box cups, Green (French) lentils  
500ml chicken stock  
Salt and pepper to taste  
Goats curd and chopped fresh parsley,  
to serve.  
150g green prawn meat  
200g pork mince  
1 tablespoon Chinese rice wine  
1 tablespoon light soy sauce  
1 teaspoon sesame oil  
½ teaspoon each salt and ground white pepper  
1 green onion, finely sliced  
1cm piece ginger, finely grated  
¼ cup water chestnuts, finely chopped  
62 Gow Gee wrappers  
Black vinegar to serve  
METHOd  
1. Place bacon, onion, carrot, celery, lentils  
and stock into removable cooking bowl.  
Add enough water to reach rice/water  
level 7 and stir to mix.  
2. Select MENU button and push three  
times to PORRIDGE/SOUP setting.  
Press START button. Secure lid shut.  
METHOd  
1. Finely chop prawn meat until finely  
mince and combine with pork mince in a  
bowl. Using a chop stick or butter knife,  
stir in one direction until meat is evenly  
mixed.  
3. Cook for 70 min or until lentils are  
cooked. Season to taste with salt and  
pepper. Ladle into serving bowls and top  
with a generous dollop of fresh goats  
curd and fresh chopped parsley. Serve  
with crusty French bread.  
2. Stir in the Chinese rice wine, soy sauce,  
salt, and white pepper to the meat, still  
stirring in the one direction.  
3. Add the remaining ingredients (except  
wrappers) and keep stirring until well  
combined.  
4. Lay out 6 Gow Gee wrappers and fill  
each with 1 teaspoon of prawn pork  
mixture and brush edges with cold  
water. Fold over Gow Gee to form a semi  
circle, making sure to seal the edges  
well.  
5. Pinch edge to form 4 or 5 pleats and set  
aside on a plate; cover with cling film or  
a tea towel and repeat with remaining  
Gow Gees wrappers and mince mixture.  
 
30  
RECIPES  
6. Pour water into removable cooking bowl  
up to rice/water level 4. Secure lid shut.  
Select the COOK/SUSHI setting and  
press the START button.  
STEAMEd CHICKEN BREAST WITH  
GINGER ANd SPINACH  
Serves 2  
7. Line steaming tray with a small square  
of baking paper. Top with 8 dumplings.  
When the water is rapidly boiling, insert  
dumplings into removable cooking  
bowl, close the lid and cook for 5–7  
minutes. Remove and keep warm.  
Ensure sufficient water is in removable  
cooking bowl. Repeat steaming with the  
remaining dumplings.  
INGREdIENTS  
4cm piece ginger, finely minced  
½ bunch coriander finely sliced  
2 x 150g chicken breast, skin off  
1 cup Stones green ginger wine  
150g baby spinach  
1 punnet baby corn  
Light soy sauce, to serve  
8. Serve warm with black vinegar.  
METHOd  
1. Combine ginger and coriander. Place  
chicken breast on a chopping board  
and cut a pocket into the thick side of  
chicken (don’t cut all the way through).  
2. Press ½ of the mixture into each of the  
chicken pockets.  
3. Place the breasts in a single layer into a  
shallow dish. Pour over the ginger wine,  
cover and marinate for 20 minutes.  
4. Take chicken out of the marinade and  
place into steaming tray.  
5. Pour water into removable cooking bowl  
up to rice/water level 4. Secure lid shut.  
Select the COOK/SUSHI setting and  
press the START button. When the water  
is boiling, insert the chicken breasts in  
the steaming tray into the removable  
cooking bowl, close the lid and cook for  
10–15 minutes or until chicken is cooked  
when tested. Remove chicken and keep  
warm.  
6. Place spinach and corn into steaming  
tray.  
7. Ensure sufficient water is in removable  
cooking bowl. Insert steaming tray and  
close the lid, cook for another 7–10  
minutes or until vegetables are cooked.  
8. Serve the chicken on top of the  
vegetables with a drizzle of soy sauce.  
 
31  
RECIPES  
STEAMEd vEGETABLES  
(GAdO GAdO)  
PEANUT SAUCE  
Makes 250ml  
INGREdIENTS  
1 bunch baby bok choy, trimmed and sliced  
10 snow peas, trimmed  
1 carrot, peeled and thinly sliced  
300g firm tofu, cubed  
1 medium potato, cut into 1cm dice  
3 eggs  
INGREdIENTS  
1 onion, chopped  
1 clove garlic  
2cm piece fresh ginger, chopped  
1 tablespoon oil  
1 teaspoon curry powder (preferably Malaysian)  
1 tablespoon soy sauce  
¼ cup crunchy peanut butter  
1 teaspoon Sambal Oelek  
2 teaspoons brown sugar  
1 cup coconut milk  
250ml peanut sauce (recipe below)  
METHOd  
1. Place half the vegetables and tofu into  
steaming tray. Pour in enough water to  
come up to rice/water level 4 into the  
removable cooking bowl.  
2. Secure the lid shut and select the  
COOK/SUSHI setting, press the START  
button. When the water is boiling, insert  
steaming tray into removable cooking  
bowl, close the lid and cook for 5–7  
minutes. Remove vegetables, keep warm.  
Ensure sufficient water is in removable  
cooking bowl. Repeat steaming with the  
remaining vegetables.  
METHOd  
1. Place the onion, garlic and ginger into a  
food processor and process until it forms  
a paste.  
2. Heat oil in a saucepan over medium  
heat. Add onion mixture and gently fry  
for 3–4 minutes.  
3. Add curry powder and soy sauce. Stir  
well before adding peanut butter, sugar,  
and chilli paste.  
4. Add the coconut milk and stir  
3. Put potatoes in the steaming tray and  
eggs in the removable bowl. Close lid  
and cook for 10 minutes. Cool eggs then  
peel and cut into thin wedges.  
thoroughly until the sauce is smooth.  
5. Increase the heat to medium high and  
cook for 5 minutes.  
4. Place all the vegetables, tofu and eggs  
onto a serving platter and drizzle with  
warm Peanut Sauce.  
 
32  
RECIPES  
STEAMEd SALMON FILLET WITH  
TOMATO ANd BASIL  
Serves 2  
INGREdIENTS  
1 tablespoon olive oil  
2 ecshallots, finely chopped  
1 clove garlic, finely chopped  
¼ cup white wine vinegar  
1 teaspoon sugar  
2 vine-ripened tomatoes, seeds scraped out and  
flesh cut in small dice  
10 basil leaves, finely sliced  
2 x 150g salmon fillets, skin off  
Salt and pepper to taste  
3 Rice Box™ cups fish stock  
METHOd  
1. Heat a frypan on medium heat, add the  
oil and shallots cook for 2 minute to  
soften, add garlic and cook for a further  
minute. Add the vinegar and sugar and  
let the mixture cook until liquid has  
evaporated. Transfer to a bowl and cool  
completely.  
2. Add the tomatoes and basil, season with  
salt and pepper.  
3. Place salmon fillets into the steaming  
tray and sprinkle with salt and pepper.  
4. Pour in enough water to come up to  
Rice/Water level 4 into the removable  
cooking bowl. Secure the lid and using  
the COOK/SUSHI setting, press  
the START button. When the stock  
is boiling, insert steaming tray into  
removable cooking bowl, close the lid  
and cook for 6–8 minutes for medium or  
10 minutes for well done.  
5. Remove salmon. Serve hot with Tomato  
and Basil Salsa and mixed salad leaves.  
 
33  
RECIPES  
Preparing the Sushi  
SUSHI RICE  
INGREdIENTS  
6 sheets Nori seaweed  
Sushi Rice  
INGREdIENTS  
4 Rice Box™ cups short grain white rice, washed  
3 tablespoons rice vinegar  
Wasabi paste, to taste  
Add any combination of filings such as:  
Smoked salmon, thinly sliced  
Japanese pickled ginger and vegetables  
Finely sliced cucumber  
Sashimi salmon or tuna  
Custard egg  
Avocado  
Cooked asparagus  
Fresh crab  
Finely shredded lettuce  
Mayonnaise  
3 teaspoons caster sugar  
½ teaspoon salt  
1 tablespoon rice vinegar, extra  
METHOd  
1. Place washed rice and water up to rice/  
water level 3 into removable cooking  
bowl and close the lid.  
2. Select the COOK/SUSHI setting, press  
the Start button and cook until COOK  
setting switches to WARM.  
3. Stir rice, close the lid and stand for 10  
minutes on WARM.  
METHOd  
4. Transfer rice to a large, shallow dish and  
1. Place a sheet of seaweed, shiny side  
down on a sheet of baking paper or a  
bamboo rolling mat.  
spread to cool.  
5. Heat vinegar, sugar and salt in a small  
saucepan and stir over a low heat  
until sugar dissolves. Sprinkle vinegar  
mixture over rice, mix well.  
2. Spread a portion of the rice over a third  
of the Nori sheet, leaving a border.  
3. Spread a very thin layer of wasabi paste  
in a narrow line down the centre of the  
rice. Top with a selection of fillings.  
6. Use immediately as required in Sushi  
recipes.  
4. Using the paper or mat as a guide, roll  
up the Nori sheet to enclose the filling.  
Press to seal the edges.  
5. Use a very sharp knife to cut the roll  
neatly into small portions.  
6. Repeat with remaining Nori sheets and  
filling. Chill until ready to serve  
 
34  
RECIPES  
TURKISH PILAF  
WILd BERRy RICE  
Serves 6  
Serves 4–6  
INGREdIENTS  
INGREdIENTS  
40g ghee or clarified butter  
1 tablespoon olive oil  
1½ Rice Box™ cups short grain white rice, washed  
¼ cup warmed honey  
1 red onion, diced  
40g butter, melted  
2 cloves garlic, crushed  
1 cup cream  
4 lightly crushed cardamom pods  
1 teaspoon ground cumin  
300g frozen mixed berries, defrosted  
¼ cup icing sugar  
Salt and freshly ground black pepper  
1 teaspoon turmeric  
¼ cup water  
2 tablespoons port  
3 Rice Box™ cups Basmati rice, washed  
3 Rice Box™ cups chicken stock  
½ cup shelled pistachio nuts, finely chopped  
100g chopped dried dates  
Fresh berries and whipped cream to serve  
METHOd  
2 tablespoons chopped fresh coriander  
1. Place rice and enough water to reach  
rice/water level 2 into the removable  
cooking bowl. Secure the lid shut and  
select the FAST COOK setting, press the  
START button.  
2. Cook until FAST COOK setting switches  
to WARM setting. Stir once during  
cooking.  
METHOd  
1. Place butter and oil into the removable  
cooking bowl. Select the FAST COOK  
setting, press the START button. Heat  
for 15 minutes; add onion, garlic, spices,  
salt and pepper. Cook for 2 minutes  
stirring constantly. Add rice, and stir to  
coat.  
3. Stir rice and fold in honey, butter, and  
cream. Cover with lid and stand for 10  
minutes on WARM setting.  
2. Add stock, Secure the lid shut and select  
FAST COOK setting. Press the START  
button. Cook until Rice Box™ switches  
to WARM setting. Stir once during  
cooking.  
3. Stir rice and fold through nuts, dates and  
coriander. Cover with lid and stand for  
10 minutes on WARM.  
4. Place berries, icing sugar, water and  
port into the bowl of a food processor or  
blender and process until smooth.  
5. Fold berry mixture through rice mixture  
then transfer to serving glasses. Serve  
topped with extra berries and cream.  
Note: for a smooth berry sauce, pass  
processed berry and sugar mixture  
through a fine sieve.  
 
35  
RECIPES  
MUSHROOM RISOTTO  
CRISPy FRIEd RICE  
Serves 4–6  
Serves 4–6  
INGREdIENTS  
CRISPy RICE  
2 tablespoons olive oil  
40g butter  
3 Rice Box™ Cups long grain rice, washed  
3 Rice Box™ Cups of water  
60g butter, softened  
1 brown onion, finely diced  
1 clove garlic, finely diced  
150g button mushrooms, sliced  
2½ Rice Box™ cups Arborio rice  
3 Rice Box™ cups chicken stock  
¼ cup grated Parmesan cheese  
1 tablespoon chopped flat leaf parsley  
Salt and pepper to taste  
½ teaspoon salt  
INGREdIENTS  
2 eggs  
2 tablespoons vegetable oil  
1 stick celery, thinly sliced  
2 cm piece of fresh ginger, peeled and finely  
minced  
2 cloves garlic, finely chopped  
1 carrot, grated  
½ cup frozen peas  
½ cup frozen corn  
3 tablespoons soy sauce  
2 green onions, sliced on the diagonal  
METHOd  
1. Place butter and oil into the removable  
cooking bowl. Select COOK/SUSHI  
setting. Press the START button. Heat  
for 15 minutes; add onion, garlic and  
mushrooms. Cook for 5 minutes, stirring  
constantly, until the mushrooms and  
onions have softened. Add rice, stir to  
coat with oil.  
METHOd  
1. Place washed rice into removable  
cooking bowl along with water. Add  
butter and salt and stir to mix well.  
Secure lid shut, select CRISPY RICE  
setting. Press START and cook until it  
switches to WARM setting. Remove and  
cool.  
2. Whisk eggs lightly until just broken  
up. Heat half the oil in a non-stick wok  
or large frying pan over medium heat.  
Add eggs and swirl over base to form a  
thin omelette. Cook 2 minutes then turn  
over and cook until set. Transfer to a  
chopping board and roll up. Set aside to  
cool slightly. Cut into thin strips.  
2. Add stock, secure the lid shut and cook  
until COOK/SUSHI setting switches to  
WARM (after approx. 37 min). Stir once  
during cooking.  
3. Fold through cheese and parsley. Season  
with salt and pepper and close the lid.  
Stand for 10 minutes on KEEP WARM  
before serving.  
 
36  
RECIPES  
3. Heat remaining oil in wok and stir-fry  
celery for 1 minute. Add ginger and  
garlic and fry for another minute. Add  
carrots, peas and corn and cook until  
heated through. Add rice and soy sauce  
and cook, stirring, for 3–4 minutes.  
4. Serve rice in bowls topped with egg  
strips and green onions.  
 
37  
NOTES  
 
38  
NOTES  
 
39  

Bionaire Air Cleaner BAP414 CN User Manual
Bionaire Humidifier BU5000 User Manual
Black Decker Saw 579795 00 User Manual
Bosch Appliances Home Security System VIP X2 User Manual
Breville Egg Cooker BES920 Issue I15 User Manual
BridgeWave Switch AR80 User Manual
Brother All in One Printer 8060 User Manual
Bushnell Telescope 78 9512 User Manual
Canon Scanner DR 1210C User Manual
CDA Dishwasher WF140 User Manual