Breville vtp140 User manual

™
glass
slow cooker
®

2
product safety
This appliance can be used by children aged from 8 years and
above and persons with reduced physical, sensory or mental
capabilities or lack of experience and knowledge if they have
been given supervision or instruction concerning use of the
appliance in a safe way and understand the hazards involved.
Children shall not play with the appliance. Cleaning and user
maintenance shall not be made by children unless they are
older than 8 and supervised. Keep the appliance and its cord
out of the reach of children aged less than 8 years.
Parts of the appliance are liable to get hot during use.
If the supply cord is damaged, it must be replaced by the
manufacturer, its service agent or similarly qualied persons
in order to avoid a hazard.

3
product safety
!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.
!Do not use the appliance if it has been dropped, if there are any visible signs of
damage or if it is leaking.
!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 this appliance without liquid inside the glass bowl.
!Never attempt to cook food on the base unit. The glass bowl must be used at all times.
!Always switch the appliance off before removing the bowl from the base unit.
!Always place the bowl on the base unit before switching the appliance on.
!Never place the bowl while it is hot onto a very cold surface or into a fridge.
!Never use the glass bowl in an oven. Only use the glass bowl on the base unit.

4
features
1 Glass lid
The glass lid allows you to check cooking progress without having to remove it.
Dishwasher safe.
2 Glass bowl
The glass bowl distributes heat efciently and evenly. Dishwasher safe.
3 Base unit
4 Illuminated ring
5 LOW selector button
The low setting gently simmers the food for an extended period of time. It can also be
used as a keep warm function which is useful whilst waiting to serve the meal.
6 HIGH selector button
The high setting will speed up cooking. This is particularly useful when you need to
cook food in less time.
7 AUTO selector button
The auto setting will cook at a high temperature for approximately 60 minutes and
then reduce automatically to a lower heat setting. By using this setting, your food
quickly reaches a high temperature sealing in the avour. Cooking will then continue
on the low setting for the remaining cooking time resulting in food that is meltingly
tender.
8 POWER button

5
Due to our policy of continuous improvement, the actual product may differ slightly from the one illustrated in these instructions.
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using your glass slow cooker
Before rst use
Make sure your glass slow cooker is switched off and unplugged from the
mains supply socket before cleaning. Never immerse the base unit, cord or plug in
water or any other liquid.
Before using your glass slow cooker for the rst time, wash the glass lid and bowl 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 base unit. Use a mild detergent
solution.
Using your glass slow cooker
During use the glass lid and bowl will get very hot. Always handle with care
and use oven gloves. Never operate your glass slow cooker without liquid inside
the glass bowl. Never attempt to cook food on the base unit. The glass bowl must
be used at all times. Always place the bowl on the base unit before switching the
appliance on. Always check that the food is thoroughly cooked before serving.
Never place the bowl while it is hot onto a very cold surface or into a fridge. Never
use the glass bowl in an oven. Only use the glass bowl on the base unit.
Your glass slow cooker works by building up heat and maintaining an even temperature.
For best results, leave the lid on throughout the cooking process unless the recipe
requires you to add ingredients during cooking.
1. Add the prepared ingredients into the glass bowl. Don’t overll the bowl. We
recommend not to ll it more than two thirds full.
2. Place the bowl into the recess in the base unit.
3. Place the lid onto the bowl.
4. Plug your glass slow cooker into a suitable mains supply. The POWER button will
ash.
5. Press the POWER button to switch the unit on. The power button will stop ashing
and the illuminated ring will light up.
6. Press the LOW, HIGH or AUTO button to select the desired cooking setting and start
cooking.
Boil dry protection
In rare cases, your glass slow cooker may boil dry. This can happen, for example, if
insufcient liquid is added. Should this happen, the boil dry feature in your glass slow
cooker will automatically switch the heater off to prevent any damage. The Power button
will ash to show that the boil dry protection has operated. Allow your glass slow cooker
to fully cool before removing the glass bowl. Once sufciently cooled, the protection
feature will reset itself and your glass slow cooker can be used as normal.

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using your glass slow cooker
Always switch the appliance off before removing the bowl from the base unit.
If you aren’t going to serve your meal straight away, you can press the LOW button to
help keep your meal warm until you serve the food.
1. When cooking is nished, press the POWER button. The button will ash and the
illuminated ring will go out.
2. Unplug your slow cooker from the mains supply socket.
3. Using oven gloves, remove the lid. Angle the lid away from you as you remove it.
This will allow any steam that has built up to escape safely away from your hands,
arms and face.
4. Carefully lift the bowl off the base unit. Place the bowl onto a heat resistant surface.
Don’t place the bowl directly onto any surface that may be affected by heat. A trivet
or an insulated pad is recommended. Never place the glass bowl while it is hot onto
a very cold surface or into a fridge.

9
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guide to slow cooking
Preparing recipes in advance
The glass bowl and lid can be used straight from the refrigerator. This allows you to
prepare your evening meal the night before and store it in the refrigerator overnight.
Simply prepare your ingredients, put them into the bowl, t the lid and pop everything in
the fridge until you are ready to cook.
To cook, place the bowl onto the base unit, press the POWER button then select
the LOW, HIGH or AUTO setting. Although you can select any cooking setting, we
recommend the AUTO setting for best results which will cook on HIGH for the rst 60
minutes and then reduce to the LOW setting.
If you are using the LOW setting, you will need to extend the cooking time slightly when
cooking straight from the fridge.
Adapting recipes for your slow cooker
This section is designed to help you adapt your favourite recipes so they can be cooked
in your slow cooker. Many recipes can be converted to cooking in your slow cooker.
Soups and stews, of course, are natural favourites. Casseroles and most meats benet
from the low temperatures and even cooking.
• Allow sufcient time for cooking.
• Do not add as much liquid as your recipe indicates. Generally, only half the amount
of liquid specied in a standard recipe needs to be added. This is because the steam
that is generated during cooking doesn’t just boil away but adds to the cooking liquid
giving your nished dish a much greater depth of avour.
• Many of the steps in conventional recipes may be ignored. Because vegetables don’t
overcook, everything can go into your slow cooker at the same time. However, milk,
cream or sour cream should be added during the last hour of cooking.
Cooking time guide
The table below shows suggested cooking times and settings when converting standard
recipes for use in your glass slow cooker. Note that cooking times can be affected by
whether your meat/poultry is boned or boneless and the quantity you are cooking. Always
check that the food is thoroughly cooked before serving.
Example recipe Conventional cooking time LOW setting HIGH setting AUTO setting
Chicken casserole 3 hours 8 - 10 hours 4 - 5 hours 6 - 7 hours
Chilli-con-carne 30 - 40 minutes 7 - 8 hours 2 - 3 hours 4 - 5 hours
Pot roast beef 2 - 3 hours 8 - 10 hours 6 hours 7 - 8 hours
Lentil Dhal 1 - 1½ hours 7 - 8 hours 3 hours 4 - 5 hours

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Preparing meat and poultry
When selecting meat, look for the leanest cuts. Trim any visible fat from the meat
because the slow cooking process will result in too much liquid in the form of fat. If
possible, use chicken without skin. For casserole style recipes, cut the meat into cubes,
approximately 2.5cm (1”).
Less tender cuts of meat are ideal to use in your slow cooker because the prolonged
cooking periods make them tender and tasty. The table below shows suitable cuts.
Meat Cut
Beef Brisket, shin, silverside, topside, stewing steak, braising steak
Lamb Neck, forequarter, neck chops, shanks, shoulder chops
Pork Leg steaks, buttery steaks, loin chops, llet
Browning before cooking
Pre-browning meat and poultry prior to cooking seals in the moisture intensies the
avour and provides more tender results. It also provides much richer avours in other
foods such as onions, peppers and leeks.
Pre-browning may take little extra time, and whilst not strictly necessary, the rewards
are evident in the end result. To brown, use a non-stick pan on the stove. Use a minimal
amount of oil. Without browning, some meat and poultry may appear bland when cooked
in your slow cooker.
Pot roasting
Roasting in your slow cooker results in tender, avoursome meats which are easy to
slice. The long, covered, slow cooking process breaks down and softens the connective
tissues within the meat, therefore the cheaper cuts of meat provide perfect results.
Once again, a minimal amount of liquid is required for pot-roasting. Raise the meat
to be roasted on a bed of root vegetables so the meat is kept free of any fat released
throughout the cooking process.
Meat Cut
Beef Brisket, blade, chuck, round, silverside, skirt, topside
Lamb Forequarter, shank, shoulder
Pork Loin, neck
Preparing vegetables
A characteristic of slow cooking is that vegetables generally cook much slower than most
meat. Most vegetables should be cut into small bite sized pieces and placed near to
the sides and as close to the bottom of the glass bowl as possible. Meat should then be
placed on top of the vegetables. Carrots should be peeled and placed where they will be
completely covered by liquid. Frozen vegetables should be thawed before using.

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Dried pulses
Certain conventional recipes may tell you to pre-soak and part cook dried pulses before
using them. This is not always necessary when slow cooking because some pulses can
be added at the beginning of cooking without pre-soaking. If you are in any doubt, always
check the manufacturer’s advice on the product packaging for guidance.
Pasta/rice
If a recipe requires pasta or rice, cook them rst on a conventional stove until they are
slightly tender. Then, add them to your glass slow cooker for the last 30 minutes of
cooking. This will ensure that the pasta or rice isn’t over cooked.
Milk and cream
Milk, cream and sour cream tend to break down during extended cooking. When possible,
add during the last hour of cooking.
guide to slow cooking

13
Always unplug your glass slow cooker before cleaning it. Never immerse the
base unit, mains lead or plug in water or any other liquid. Never use harsh abrasive
cleaners or cleaning materials.
Before cleaning
• Ensure your glass slow cooker is switched off and unplugged at the mains supply.
• Allow all parts of your cooker to cool completely.
Cleaning the glass lid and bowl
• Remove the glass lid and bowl. Wash them in warm, soapy water. Rinse and dry
thoroughly.
• The glass lid and bowl can be washed in a dishwasher.
• To remove stubborn stains and foodstuff from the glass bowl, ll it half full with warm
soapy water and leave it to soak. Rinse and dry thoroughly.
Cleaning the base unit
The base unit can be wiped with a soft, damp cloth.
cleaning

14
recipes
Slow Cooked Winter Vegetable Soup (serves 4)
One of the benets of making soup in your slow cooker is that you can use up left-over
vegetables. Add them to the bowl to create a satisfying, warming and nutritious meal.
Potato is an important ingredient here as it will help thicken the soup. Perfect for home
freezing
LOW 7 hours
HIGH 4-5 hours
AUTO 5-6 hours
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 large potato, diced
• 2 sticks of celery, diced
• 1 medium parsnip, diced
• ½ butternut squash, peeled, seeded and diced
• 75g pearl barley
• 1½ litres vegetable stock
• 2 tbsp tomato puree
• 2 tsp dried mixed herbs
• ¼ tsp cumin
• Salt and pepper
1. Place all the ingredients in your glass slow cooker and replace the lid.
2. Select your preferred cooking setting (see above).
3. Serve with a chunk of granary bread for a hearty delicious meal.
egetarian

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Slow cooked Tomato sauce
This sauce can form the base of many recipes from curries to hotpots and chillies, The
sauce can be blended if you like it smooth. Use or freeze in batches. If you don’t have the
individual herbs, mixed herbs will work just as well.
LOW 7-8 hours
HIGH 3 hours
AUTO 4-5 hours
• 20 vine ripened tomatoes - peeled, seeded and diced
• 100ml vegetable stock or water
• 1 medium onion, diced
• 2 teaspoon chopped garlic
• 2 tbsp olive oil
• 2 teaspoon dried oregano
• 2 teaspoon dried marjoram
• 1 teaspoon ground cayenne pepper
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper
• 1 pinch cinnamon
1. Place all the ingredients in your glass slow cooker and replace the lid.
2. Select your preferred cooking setting (see above).
egetarian

16
recipes
Chicken and Chorizo Cacciatore (serves 4)
This recipe is quick and easy to prepare and suitable for the whole family. Why not save
time and use your favourite jar of pasta sauce, or alternatively make our slow cooked
tomato sauce and freeze in batches to use anytime!
LOW 8 hours
HIGH 4 hours
AUTO 6 hours
• 4 chicken breast quarters
• 100g chorizo, diced
• 100ml red wine
• 1 tsp dried mixed herbs
• 550g jar tomato pasta sauce or homemade sauce
• 2 green peppers, seeded and cut into strips
• 250g fresh mushrooms, sliced
• 1 onion, nely diced
• 1 to 2 cloves garlic, nely chopped
1. Add all the ingredients to the slow cooker pot, stir and replace the lid.
2. Select your preferred cooking setting (see above).
3. Delicious served with buttery pasta, green salad and crusty bread.

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Coq au Vin (serves 4)
LOW 7-8 hours
HIGH 4 hours
AUTO 6 hours
• 1 medium whole chicken, cut into 4 portions, or alternatively 4 chicken breast
quarters
• Seasoned our
• 100g bacon, chopped
• 1 onion, diced
• 250g mushrooms, sliced
• 1 tsp mixed herbs
• 2 cloves of garlic, chopped
• 1 small glass of wine
• 200ml chicken stock
• 2 bay leaves
• 10 shallots, peeled, topped and tailed. Sauté in a little oil to brown them before use.
1. Heat 1 tablespoon of oil in a frying pan.
2. Coat the chicken portions in the seasoned our and dust off any surplus.
3. Place the chicken in the frying pan and brown both sides
4. Put the chicken into the glass bowl.
5. Add the onions to the pan with the mushrooms, bacon, herbs and garlic and cook for
5 minutes until soft. Add the wine cook until the wine is reduced.
6. Pour over the chicken.
7. Add the stock and bay leaves to the glass bowl, cover and cook on your preferred
cooking setting (see above).
8. Heat 1 tablespoon of oil in a frying pan and brown the shallots for a couple of
minutes, set aside.
9. Two hours before serving, add the shallots to the bowl to nish cooking.
10. Serve with sautéd potatoes and steamed vegetables

18
recipes
Beef Stew and Dumplings (serves 4)
LOW 8-9 hours
HIGH 5 hours
AUTO 6-7 hours
• 600g stewing steak
• 1 tbsp vegetable oil
• 2 medium carrots, cut into 1 cm pieces
• 2 stalks celery, cut into 1 cm pieces
• ½ medium swede, peeled and diced
• 1 large leek, washed and sliced
• 25g our
• 400g chopped tomatoes
• 200ml beef stock
• 150ml red wine
• 1tsp dried mixed herbs
• ½ tsp salt
• ¼ tsp pepper
• bay leaf
• 225g self-raising our
• 115g vegetable suet
• 1 tbsp mixed herbs
1. Heat the oil in a frying pan and brown the steak. Transfer the steak to the glass bowl.
2. Add the carrots, leeks, celery and swede to the bowl.
3. Combine the tomatoes, stock, wine, herbs, bay leaf and salt and pepper. Pour over
the vegetables and the steak.
4. Cover and cook on your preferred cooking setting (see above).
5. Make the dumplings about 45 minutes before the end of the cooking time. Mix
together the self-raising our, suet, and herbs (optional) and season well. Add about
120ml (4 oz) cold water to form a soft dough (trickle in more water if the dough
seems too dry). Form the dough into six balls and drop them into the stew for the
last 30 minutes of cooking. Push them down into the liquid so they are just immersed
then replace the lid.
6. Why not try serving with some pickled red cabbage or beetroot?

19
Marinated Slow Cooked Lamb Shanks (serves 4)
This recipe will benet from marinating the lamb 24 hours before cooking.
LOW 8-9 hours
HIGH 5 hours
AUTO 6-7 hours
• 1 small green chilli, deseeded and sliced
• ½ small red chilli, deseeded and sliced
• 2 tsp paprika
• 2 tsp dried oregano
• 1 tsp cumin
• 1 tsp ground cinnamon
• 3 garlic cloves, peeled and chopped
• 2 tbsp Olive oil
• Sea salt and freshly ground black
• 4 lamb shanks
• 2 tbsp Vegetable oil
• 2 carrots, peeled and sliced
• 1 onion, peeled and thickly sliced
• 2 bay leaves
• 750ml bottle red wine
• 300ml chicken stock
• Small handful of mint leaves, to garnish
1. First prepare the marinade. Mix the chillies, paprika, oregano, cumin, cinnamon,
garlic, olive oil and seasoning together. Rub the mixture into the lamb so that it is well
avoured. Store, covered in a refrigerator overnight.
2. Heat a large frying pan and add the vegetable oil. Brown the lamb for about 5
minutes until coloured on all sides. Place the lamb into the glass bowl.
3. Add the carrots, onion and bay leaves.
4. Add the red wine to the frying pan to deglaze it scraping up the bits on the bottom of
the pan. Bring to the boil and cook for 7-8 minutes to reduce the liquid by half. Add
the chicken stock. Bring to the boil, then transfer to the glass bowl. Cover and cook
on your preferred cooking setting (see above).

20
recipes
Simple Pot Roast Beef (serves 4-6)
This is an easy to prepare alternative to a Sunday Roast using a cheaper cut of meat.
Brisket requires a longer cooking time but has a beautiful avour which is enhanced by
using a slow cooker. Use your own favourite root vegetables or follow our recommended
recipe below.
LOW 8-9 hours
HIGH 6 hours
AUTO 7-8 hours
• 1.3kg lean brisket
• 2tbsp Vegetable oil
• 1 red onion, peeled and quartered
• 2 carrots, peeled and chopped
• 2 sticks of celery, washed and chopped
• 1 small butternut squash, peeled, deseeded and roughly chopped
• 200ml good, hot beef stock
• 2 bay leaves
• 1 tbsp freshly chopped thyme leaves
• 1 tbsp cornour mixed with a little water
1. Heat a tablespoon of oil in a large frying pan then add the brisket and seal each side
until brown.
2. Add the prepared vegetables to the glass bowl. To ensure even cooking, cut the
vegetables to roughly the same size.
3. Place the brisket on top of the vegetables.
4. Pour over the beef stock then add the bay leaves and thyme.
5. Cover and cook on your preferred cooking setting (see above).
6. Remove the joint from the bowl. Add the cornour mixture to the bowl and stir until
the vegetable and meat juices are thickened. Serve with creamy mashed potatoes
and the gravy.