Breville VTP113 User manual

selection of recipes included

3
product safety
Please read these instructions before operating the appliance and retain them for
future use.
This product is not suitable for use by children, and may not be suitable for persons
requiring supervision unless they receive instruction by a competent person on how to
safely use the product. Children should be supervised to ensure that they do not play
with the product.
Always ensure that hands are dry before handling the plug or switching on the
appliance.
Always use the appliance on a stable, secure, dry and level surface.
Allow adequate space above and on all sides for air circulation. Do not allow the
appliance to touch any ammable material during use (such as curtains or wall
coverings). Do not use under a wall cupboard. Care is required when using the
appliance on surfaces that may be damaged by heat. The use of an insulated pad is
recommended.
Ensure the appliance is switched off and unplugged from the supply socket after use
and before cleaning.
Always allow the appliance to cool before cleaning or storing.
Use extreme caution when moving the appliance when it contains hot food or hot
liquids.
The power cord is not replaceable by the user. Always return the appliance if the power
cord is damaged to avoid any hazard.
Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors
Never immerse any part of the appliance or power cord and plug in water or any other
liquid.
Never let the power cord hang over the edge of a worktop, touch hot surfaces or
become knotted, trapped or pinched.
This appliance must not be placed on or near any potentially hot surfaces (such as a
gas or electric hob).
Do not touch the external surfaces of the appliance during use as they may become
very hot. Use oven gloves or a cloth when removing the lid. Beware of escaping steam
when removing the lid.
Never operate the appliance with the water and rice below the minimum or above the
maximum marking capacities inside the bowl. Never place any food or liquid in the
main body of the appliance.
Never operate the appliance if it is empty or without the lid tted or if the lid is cracked
or damaged. Never use without the inner cooking bowl and lid in place and correctly
tted.
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parts
Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.
1 Mode selector button
2 Mode lights
3 Handles
4 Non-stick removable bowl
5 Steaming tray
6 Glass lid
7 Serving spoon holder
8 Removable mains lead
9 Serving spoon
10 Measure

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before first use
Make sure your rice, risotto and pasta cooker is switched off and unplugged
from the mains supply socket before cleaning. Never immerse the base of the
cooker body, cord or plug in water or any other liquid.
Before using your rice, risotto and pasta cooker for the rst time, wash the steaming tray,
removable bowl and glass lid in warm, soapy water. Rinse and dry thoroughly. Do not use
harsh abrasives, chemicals or oven cleaners.
Using a damp cloth or sponge, wipe the exterior and interior of the cooker body. Use a
mild detergent solution. Dry thoroughly.
Positioning
Position the rice, risotto and pasta cooker on a dry, at, secure, heat resistant surface
close to a mains supply socket.
Leave a clear space of at least 100mm (4”) all around the rice, risotto and pasta cooker
and keep it as far back from the edge of the work surface as possible.
Do not position the rice, risotto and pasta cooker underneath anything such as a shelf
or cupboard, and place away from curtains, wall coverings, or other ammable materials
and never cover. Apart from the possible risk of re, the steam given off by the cooking
process may mark or damage anything above the cooker.
Place your rice, risotto and pasta cooker close to a wall socket. When connected, ensure
that the power cord does not overhang the work surface or is positioned where it might be
caught accidentally.
Provide adequate ventilation when using the rice, risotto and pasta cooker.

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cooking rice
Make sure your rice, risotto and pasta cooker is switched off, unplugged at
the mains supply socket and is fully cooled before assembling or disassembling.
During use the glass lid, removable bowl and cooker body will get very hot. Always
handle with care and use oven gloves.
Always check that the rice is thoroughly cooked before serving.
Place the removable bowl inside your rice, risotto and pasta cooker’s base. Ensure
the bowl is positioned correctly before continuing.
Use the supplied measure to measure the required quantity of rice into a container
for washing. For accuracy, always ll the measure with rice until it is level with the
surface of the measure. Don’t use heaped measures. For quantities see the rice
cooking guide on page 13.
Wash the rice thoroughly under cold running water. This will remove the excess
starch from the rice and produce better results when cooking. Add the washed rice to
the removable bowl.
Using the supplied measure, add the required quantity of water to the removable
bowl. Make sure that the bowl is lled above the minimum level marking and below
the maximum level marking. Spread the rice evenly across the bottom of the bowl.
Place the glass lid onto the removable bowl.
Plug your rice, risotto and pasta cooker into a suitable mains supply socket. The
cooker will beep and all of the mode lights will light up briey then go out again.
Use the mode selector button to select RICE. The RICE light will ash for a few
seconds then a beep will sound and the light will remain lit.
When the cooking time has elapsed, your rice, risotto and pasta cooker will automatically
switch to the keep warm mode and the WARM light will illuminate.
When the cooking time has elapsed, your rice is not quite done. Rice benets from a ‘boil-
steam’ method of cooking. Allow your rice to stand for 10-15 minutes in the cooker before
serving.
After the rice has rested for 10 to 15 minutes, remove the lid and stir the rice gently with
the serving spoon. If the rice is not done, re-cover and let it stand in the WARM mode
until it is ready. We recommend that you do not leave your rice, risotto and pasta cooker
on the WARM setting for longer than one hour.
After use
To switch off your cooker when cooking is nished, press the mode selector button
several times until all of the mode lights go out. Unplug your rice, risotto and pasta cooker
from the supply socket. Note that your rice, risotto and pasta cooker will switch off
automatically approximately 2.5 hours after entering the keep warm mode.
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cooking risotto
Make sure your rice, risotto and pasta cooker is switched off, unplugged at
the mains supply socket and is fully cooled before assembling or disassembling.
During use the glass lid, removable bowl and cooker body will get very hot. Always
handle with care and use oven gloves.
First stage:
Place the removable bowl inside your rice, risotto and pasta cooker’s base. Ensure
the bowl is positioned correctly before continuing.
Plug your rice, risotto and pasta cooker into a suitable mains supply socket. The
cooker will beep and all of the mode lights will light up briey then go out again.
Press the mode selector button to select the SAUTE setting. The light will ash for a
few seconds, then a beep will sound and the light will remain lit.
Cover with the 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 melt/heat for approximately 1
minute.
If using chicken or seafood in the recipe, sauté in small batches, cover with lid if
necessary and stir occasionally until food is cooked. Remove from cooking bowl.
Add extra oil/butter to cooking bowl if necessary or if the recipe states. Allow to heat
for approximately 1 minute.
Add ingredients such as onions, garlic and sauté, cover with the lid if necessary and
stir occasionally for about 4 to 5 minutes or until cooked to desired brownness.
Stir in Arborio or carnaroli rice and mix well. Sauté for approximately 1 minute, stirring
occasionally.
Pour in wine (if using) and cook uncovered until rice has absorbed all the liquid and
the alcohol has evaporated, stirring frequently.
Second stage:
Add stock or water and stir well. Cover with the lid and press the mode selector
button to select the RISOTTO setting. The light will ash for a few seconds, then a
beep will sound and the light will remain lit.
Occasionally opening the lid and stirring the rice during cooking will help the risotto to
cook more evenly.
Allow to cook, until the rice, risotto and pasta cooker automatically switches to the
WARM setting. This will take approximately 20- 30 minutes depending on the recipe.
Remove the lid and stir well using the serving spoon provided. At this stage any
remaining ingredients can be added i.e., butter, parmesan cheese, herbs, salt and
pepper.
Your rice, risotto and pasta cooker will remain on the WARM setting for 30 minutes
before switching off. However, risotto is best served as soon as possible after
completion of cooking.
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Cooking notes
There may be occasions when your rice, risotto and pasta cooker switches to the warm
setting or switches off before cooking is complete. If this occurs, simply use the mode
selector button to select the RISOTTO setting once again and continue cooking.
If your rice, risotto and pasta cooker has switched to the WARM setting and the rice
is still a little rm and under cooked and if there is still some unabsorbed liquid in the
cooking bowl, cover with the lid and leave on the warm setting for 5 to 10 minutes to nish
cooking.
If your rice, risotto and pasta cooker has switched to the WARM setting and the rice is
still a little rm and under cooked, and most of liquid has been absorbed, add a little
extra stock or water, stir well, cover with the lid and leave on the warm setting for 5 to 10
minutes or until the extra liquid is absorbed and rice is tender.
For optimum risotto results, we recommend you stir once after 15-20 minutes of cooking.
After use
To switch off your cooker when cooking is nished, press the mode selector switch
several times until all of the mode lights go out. Unplug your rice, risotto and pasta cooker
from the supply socket. Note that your rice, risotto and pasta cooker will switch off
automatically approximately 30 minutes after entering the keep warm mode.

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steaming vegetables
Make sure your rice, risotto and pasta cooker is switched off, unplugged at
the mains supply socket and is fully cooled before assembling or disassembling.
During use the glass lid, removable bowl, steamer tray and cooker body will get
very hot. Always handle with care and use oven gloves.
Always check that the vegetables are thoroughly cooked before serving.
Place the removable bowl inside your rice, risotto and pasta cooker’s base. Ensure
the bowl is positioned correctly before continuing.
Use the supplied measure, add a minimum of 3 measures of water and a maximum
of 6 measures of water. Don’t under or over ll your rice, risotto and pasta cooker as
it may be damaged.
Fit the steamer tray. Add the vegetables to the steamer tray. Make sure that some
of the steam holes in the steamer tray remain uncovered to allow the steam to
penetrate the vegetables. Don’t overll the steamer tray otherwise the vegetables
may be unevenly cooked.
Place the glass lid onto your rice, risotto and pasta cooker.
Plug your rice, risotto and pasta cooker into a suitable mains supply socket. The
cooker will beep and all of the mode lights will light up briey then go out again.
Use the mode selector button to select RICE. The RICE light will ash for a few
seconds then a beep will sound and the light will remain lit.
Unless your recipe states otherwise, avoid removing the lid before the cooking time has
elapsed. Removing the lid unnecessarily will result in a loss of steam and the cooking
time will need to be extended.
Steam the vegetables for the appropriate time. For cooking times see the steam cooking
guide on page 14.
If your rice, risotto and pasta cooker is left unattended, it will automatically switch to the
WARM mode. If further steaming is required ensure there is sufcient water in the bowl.
Add more water or stock as required and replace the steaming tray and glass lid.
After use
To switch off your cooker when cooking is nished, press the mode selector switch
several times until all of the mode lights go out. Unplug your rice, risotto and pasta cooker
from the supply socket. Note that your rice, risotto and pasta cooker will switch off
automatically approximately 2.5 hours after entering the keep warm mode.
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cooking pasta
Make sure your rice, risotto and pasta cooker is switched off, unplugged at
the mains supply socket and is fully cooled before assembling or disassembling.
During use the glass lid, removable bowl and cooker body will get very hot. Always
handle with care and use oven gloves.
Always check that the pasta is thoroughly cooked before serving.
Place the removable bowl inside your rice, risotto and pasta cooker’s base. Ensure
the bowl is positioned correctly before continuing.
Pour water into the bowl up to the 0.8 litre marking. Don’t over ll your rice, risotto
and pasta cooker as it may overow during cooking.
Plug your rice, risotto and pasta cooker into a suitable mains supply socket. The
cooker will beep and all of the mode lights will light up briey then go out again.
Use the mode selector button to select RICE. The RICE light will ash for a few
seconds then a beep will sound and the light will remain lit.
Replace the lid and allow the water to come to the boil.
Add the pasta to the boiling water. Don’t add more than four adult-size portions
(approximately 400g of pasta). Make sure that the water/pasta level does not come
over the 1.2 litre mark on the bowl.
Cook the pasta according to the manufacturer’s guidelines, or keep checking until the
pasta is cooked to your preference.
Tip
Add a teaspoon of olive oil during cooking to help prevent the pasta from sticking
together.
After use
To switch off your cooker when cooking is nished, press the mode selector switch
several times until all of the mode lights go out. Unplug your rice, risotto and pasta cooker
from the supply socket.
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rice cooking guide
Rice quantities
The quantites and cooking times in these tables are for use only with the supplied
measure.
White rice
Uncooked rice
measures
Water
measures
Cooked rice
measures
Cooking
time (mins)
Keep warm
time (mins)
2 2 4 15 10-15
4 4 8 18 10-15
6 6 12 22 10-15
8 8 16 22-25 10-15
Brown rice
Uncooked rice
measures
Water
measures
Cooked rice
measures
Cooking
time (mins)
Keep warm
time (mins)
2 3 5 25-30 10-15
46 10 35-40 10-15
6 9 15 40-45 10-15
8 12 20 45-50 10-15
Tips
Add a little extra water for ufer rice and a little less water for rmer rice.
Some rice varieties may require more water for cooking, such as wild 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 be visible during cooking. For best results, thoroughly wash the rice before
cooking and keep warm for 10-15 minutes after cooking to absorb the remaining
moisture.
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Vegetable Preperation Quantity Cooking time
(mins)
Artichokes Remove the hard outer leaves and stalk 2 medium 30-35
Asparagus Trim, leave as spears 2 bunches 12-14
Beans Top and tail, leave whole 250g 13-15
Beetroot Trim, don’t skin 300g 12-13
Broccoli Cut into orets 250g 8-10
Brussel sprouts Cut a cross in the base 375g 17-19
Cabbage Large pieces 500g 10-12
Carrots Cut into strips 3 medium 14-16
Peppers Cut into strips 3 medium 14-16
Cauliower Cut into orets 375g 17-19
Celery Slice 3 stalks 5-6
Chickpeas Soak for 12 hours 1 cup dried 40-45
Corn Whole corn cobs 2 small cobs 20-22
Mushrooms Whole 300g 8-10
Onions (pickling) Peeled, leave whole 6 medium 20-25
Mange tout Top and tail 250g 4-5
Fresh peas Peeled 250g 8-10
Frozen peas 250g 4-5
All purpose potatoes Washed and peeled 160g 35-40
New potatoes Washed 125g 25-30
Spinach Leaves and stems cleaned ½ bunch 5
Turnips Peel, slice into 50g pieces 350g 15-17
Courgette Sliced 350g 6
steaming guide

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All of these recipes can be left to cook on the RISOTTO setting as the cooker will
automatically switch to the WARM setting. However opening the lid and occasionally
stirring the rice during cooking will help the risotto to cook more evenly.
Chicken and Red Pesto Risotto
Serves 4 to 5
Olive Oil
300g of chicken breast, chopped into small pieces
350g of Arborio or Carnaroli rice
1 large onion, nely chopped
2 cloves of garlic, crushed
1.2 litres of chicken stock
2 handfuls of fresh basil leaves
50g of pine nuts
30g of sundried tomatoes
Salt and pepper
1 tsp of tomato puree
Small sprinkle of sugar
1 tsp of lemon juice
70g of freshly grated Parmesan cheese
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add some olive oil and then the chicken. Cook for approximately 5-7 minutes until
the chicken is cooked through. Then stir in the onion and 1 clove of crushed garlic.
Cook the onion until softened but not brown and then stir in the rice. Making sure it is
fully coated in the olive oil and let it to cook for 1 minute.
Select the RISOTTO setting and then add the chicken stock, stir and then cover it
with the lid.
Whilst the rice is cooking add the remaining ingredients and half the parmesan to a
mini chopper or food processor. Process it until it is smooth to make the red pesto.
When your cooker has switched automatically to the WARM mode, stir in the red
pesto and the remaining parmesan and leave it to rest on the WARM setting for
about 5 minutes. Season to taste.
Serve with freshly grated parmesan.
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risotto recipes

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Mediterranean Vegetable Risotto with Hummus
Serves 4 to 5
Olive oil
200g of mixed peppers, chopped (red, yellow and green)
½ a medium aubergine, chopped
½ a courgette, chopped
2 cloves of garlic, crushed
1 red onion, nely chopped
350g Arborio or Carnaroli rice
1 tablespoon of tomato puree
1 tsp of Italian herbs
250ml of dry white wine
900ml of vegetable stock
50g of freshly grated parmesan
2 large tablespoons of hummus
Salt and pepper
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes
then add some olive oil. Next, add the chopped vegetables and red onion. Cook for
approximately 5 minutes until they are softened then stir in the garlic and the rice.
After cooking for a further 1 minute, add the white wine and continue stirring for about
3 minutes until it is all absorbed.
Select the RISOTTO setting and then stir in the stock, herbs and tomato puree.
Cover the rice with a lid and then cook until it switches to the WARM mode.
Finish by stirring in the parmesan and the hummus. Season to taste
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risotto recipes

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Garlic and 3 Cheese Risotto
Serves 4
20g butter
1 tablespoon of olive oil
3 of cloves garlic, nely chopped
1 medium onion, chopped
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of vegetable stock
100g gruyere cheese, grated
60g parmesan cheese, grated
2 tablespoons of mascarpone cheese
Freshly ground pepper
1 bunch of fresh chives, snipped
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add the butter and the olive oil and allow the butter to melt.
Sauté the onion and the garlic for approximately 3-4 minutes until the onion has
softened but not browned.
Stir in the rice and leave it to cook for 1 minute until it becomes glossy. Then add the
wine and keep stirring the rice for about 2 to 3 minutes until it is all absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
When your cooker has switched automatically to the WARM mode, stir in the two
grated cheeses and the mascarpone.
Serve with the chopped chives on top and some freshly ground black pepper.
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Spicy Butternut Squash and Bacon Risotto
Serves 4-5
20g butter
1 tablespoon of olive oil
2 cloves of garlic, nely chopped
1 medium onion, chopped
400g of butternut squash, chopped into 1 cm cubes
10 slices of smoked bacon
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of chicken stock
1 teaspoon of ground coriander
½ to 1 teaspoon of dried chilli akes, depending on your taste
Freshly ground pepper
80g of parmesan, freshly grated
Fresh coriander leaves to serve
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Add the butter and the olive oil and allow the butter to melt.
Add the bacon and let it cook without stirring it for about 3 minutes.
Then add the onion, garlic and butternut squash and cook with the lid on for a
further 7 to 8 minutes until the butternut squash has started to soften. Keep stirring
occasionally.
Stir in the rice and leave it to cook for 1 minute, and then pour in the wine. Keep
stirring until all the wine is absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
When your cooker has switched automatically to the WARM mode, stir in the
parmesan and season with black pepper. Serve sprinkled with the fresh coriander
leaves.
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risotto recipes

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Asparagus and Prawn Risotto with Lemon
Serves 4-5
40g butter
1 tablespoon of olive oil
1 medium onion, nely chopped
2 cloves of garlic, crushed
350g Arborio or Carnaroli rice
200ml of dry white wine
1 litre of stock, vegetable or chicken
1 bunch asparagus, hard ends removed and sliced thinly diagonally
2 tablespoon fresh lemon juice
1 lemon grated
50g of parmesan
250g of cooked prawns
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Then add half the butter, olive oil and sauté the onion for 5 minutes until it is soft.
Add the crushed garlic and the rice, letting it cook for 1 minute, stirring occasionally.
Then stir in the wine letting it cook for a further 3 minutes or until the wine is
absorbed.
Select the RISOTTO setting and stir in the stock. Leave it to cook covered with the
lid.
After approximately 15 to 20 minutes and when the liquid is almost absorbed, stir in
the asparagus slices and the prawns and let it cook until your cooker switches to the
WARM mode.
Finally, stir in the lemon juice, lemon zest and parmesan and leave it to rest for
approximately 2 minutes before serving.
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Creamy Coconut Risotto with Almonds
Serves 4 to 6
200g Arborio or carnaroli rice
30g of butter
1.2 litres of milk
2 tablespoons white sugar
2 tablespoon brown sugar
¼ teaspoon salt
200g of creamed coconut
3 tablespoons of toasted coconut
50g of aked almonds
Select the SAUTE setting and leave your cooker to heat for approximately 2 minutes.
Melt the butter then add the rice and stir it for 1 minute until it is glossy.
Select the RISOTTO setting and then pour in the milk. Leave to cook covered with
the lid.
After approximately 10 to 15 minutes and when most of the liquid is absorbed, stir in
the sugar, salt and coconut cream.
Let it cook uncovered, stirring occasionally until your cooker switches to the WARM
mode. This will take about 10 to 15 minutes.
Serve sprinkled with the toasted coconut and the aked almonds.
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risotto recipes