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Breville i s a registered tra demark of Bre ville Pty . L td. A.B.N. 98 000 09 2 928. Cop yright Breville Pt y . L td. 2012. Due to continued product impr ov ement, the products ill ustrated/ photograph ed in this booklet ma y vary s lightly from th e actual product. BPR200 Issue - G12 www .breville .com.au Austra lian C ustomer s Mail: PO Box 22 B ...
BPR200 The F ast Slo w C ooker ™ Instruction Booklet ...
C ONGRA TULA TIONS On the p urch ase of y our n ew Bre ville F ast S low C ooker ™ ...
3 CONTENT S 4 Bre ville recomm ends safet y first 7 Know Y our Bre ville F ast Slo w C ooker ™ 10 Quick Start Guide 12 Before first us e 17 Operating Y our Bre ville F ast Slo w C ooker ™ 18 Sa uté and Se ar Setting 20 Pressure C ook Setting 24 Pressur e C ook Setting & C on vertin g Con ventional R ecipes 30 Ho w to Pot R oast 31 How to ...
4 BREVILLE RE CO MMENDS SAFE TY FIRST At Br eville we ar e v ery saf ety cons cious. W e design and ma nufactur e consum er produc ts with the saf ety of y ou, o ur v al ued cus tomer , forem ost in mind. In a ddition we a sk that y ou exer cise a degree of car e when using an y electrical a ppliance an d adhere to the f ollowing prec autions. READ ...
5 BREVILLE RE CO MMENDS SAFE TY FIRST 5 • Do not e xceed m ax imu m fil l level . Some foo ds ex pa nd dur ing pres sur e cook ing s uch as r ice , dice d veget ables, do not fi ll re movable cook ing p an ove r ½ f ul l. O ver fi ll ing may c ause a r isk of clogg ing pre ssu re relea se v alve a nd pres sur e indic ator valv e and dev elop ...
6 BREVILLE RE CO MMENDS SAFE TY FIRST • T o protect against electric s hock, do not immerse Bre ville F ast Slow C ooker ba se, power ba se, power c ord or power plug in water or allo w moistur e to come in contact with th ese parts. • Keep Br eville F ast Slow C ooker clean. F ollow the cleaning in structions pro vided in this book. ( see page ...
KNO W y our Br eville F a st Slow C ooker ™ ...
8 KNO W YOUR BREVILLE F AST SL O W COOKER A. Lid handle B. Pressur e regulator / release va lve C ontrols rate at which ste am vents out of cooker an d subsequent ly degree of pressur e inside the c ov er. C. Adjustable pressur e control/ dial Choose from L ow, Medi um or High. D . Safet y locking lid C an not be opened whil st pressure cooking . N ...
9 KNO W YOUR BREVILLE F AST SL O W COOKER P . Timer butt on C ounts down rem aining cooking time. Q. Silicon e rubber sealin g gas ket Dish wash er safe . R. Pr essure saf ety v alve S. Pressur e rele ase va lve co ver T . Gas ket holder U . Pressure indic ator Rod pops up onc e pressur e is re ached acting a s a safet y device. V . Steam r elease ...
Quick Start Guide This Quick Start Guide is designed for first time use. For safety and more information, refer to your Instruction Booklet. 2 Wash silicone rubber gasket. 6 Refer to the Instruction Book or Contact Customer Service. HELP! Australia 1 300 1 39 798 New Zealand 0800 273 845 3 Select Pressure setting using Pressure Control Dial on lid ...
Quick Start Guide This Quick Start Guide is designed for first time use. For safety and more information, refer to your Instruction Booklet. 2 Wash silicone rubber gasket. 6 Refer to the Instruction Book or Contact Customer Service. HELP! Australia 1 300 1 39 798 New Zealand 0800 273 845 3 Select Pressure setting using Pressure Control Dial on lid ...
BEF ORE FIRS T U SE of y our Br eville F a st Slow C ooker ™ ...
13 BEF ORE FIRST USE PREP ARING THE F AST SL OW COOKER F OR USE 1. Before first us e, rem ov e all promotiona l label s and pa cking materi als an d disc ard in a safe pl ace to a void a choking h az ard. 2. Remo ve the lid by ta king hold of the handle , turning it co unter clockwise and lifting the lid up an d off the appli ance . 1 2 3. W ash t ...
14 BEF ORE FIRST USE DO’S • Alwa ys thaw fr ozen m eat and poultry before c ooking . • U se dry oven mitts w hen lifting th e remo vable bowl after cookin g. • Alwa ys store Bre ville F ast Slow C ooker in a cool, dry pla ce. DONT’S • Do not operate any of s ettings with out remo vable cooking bo wl in position. • Do n ot c ook w ith ...
15 HINTS AND TIPS BEF ORE PRESSURE COOKING & SL OW C OOKING PREP ARING MEA T AND POUL TRY Select cuts of m eat suita ble for pressure cooking b y choosing cuts from the ta ble below . Pressure cooking a llows less ten der cuts of me at to be cooked quickly and achie ve a ten der juicy res ult. U sing meat cuts with bon es produces a more fl av ...
16 P AGE HEADER..... HINTS AND TIPS BEF ORE PRESSURE COOKING & SL OW C OOKING PREP ARING DRIED PULSES (BEANS AND PEA S) Legum es and pul ses can be cook ed without prior soakin g. T o fasten the pressur e cooking tim e, so ak dried pulses in boilin g water for 3 hours or ov ernight. Alwa ys was h and drain pul ses befor e cooking . Remov e any ...
OPERA TING y our Br eville F a st Slow C ooker ™ ...
18 P AGE HEADER..... SA UTÉ AND SEAR SETTING SAU TÉ ING A N D SEA R ING BE FOR E PRE SSU RE COO KI NG & SLOW COOK ING Sa utéing and S earing in Br eville F ast Slow C ooker ma y take a little e xtra time and whilst not strict ly necessary , the rew ards are evident in th e end res ult. Sa ute and Se ar setting keeps the he at stable, brownin ...
19 P AGE HEADER..... SA UTÉ AND SEAR SETTING 6. Wh en desired cookin g time is di spla yed, press ST ART /C ANCEL button. SA UTÉ/ SEAR indic ator light will stop flas hing and will illumin ate a solid red. The count down tim er will commence. Allow Bre ville F ast Slow C ooker to heat with the lid off for a pproximately 2–3 minutes before c oo ...
20 P AGE HEADER..... PRESSURE C OOK SETTING A BEGINNER’ S GUIDE TO PRESSURE C OOKING Pressur e cookers ar e back in th e for efront again. Th ese time sa vers are won derful for cookin g succulent roa sts, fla voursome casser oles, delicious soups and ev en desserts in a fraction of the tim e and energy they ta ke by con vention al meth ods. Pre ...
21 P AGE HEADER..... PRESSURE C OOK SETTING 6. En sure Pr essure R egulator R elease V alve is turn ed to PRESSURE position. F or correct PRESSURE position, a lign the press ure rele ase valv e with the dash graphic that goes a cross the pr essure safet y valv e. See di agram below . Pressur e Releas e V alve Pressur e Safet y V alve PRESSURE POSIT ...
22 P AGE HEADER..... PRESSURE C OOK SETTING 9 . When LED displ a ys 0 cookin g has finish ed. Breville F ast Slow C ooker will sound 5 beeps. 10. T o r eleas e press ure f rom Pr essu re re gu lator relea se va lve , press pr essu re rele ase but ton unti l in itia l bur sts of stea m have b een re lease d . Then you may e ither conti nue to press ...
23 P AGE HEADER..... • When cooking under pr essure, lid of the Br eville F ast Slow C ooker can not be opened. Do not try to f orce the lid open. • After making s oups and stocks, allow sever al minutes befor e rel easing pressur e and removing lid to make sur e that hot liquid inside will not boil o ver . W ARNING: Use caution when opening th ...
24 P AGE HEADER..... PRESSURE C OOK SETTING & CONVER TING CONVENTIONAL RE CIPES MEA T , POUL TRY & SEAF OOD PRESSURE SETTING PRE SSURE COOK TIME CONVENTIONAL COOKING TIME LAMB Lamb Shan ks 4 x 12–13cm long Lamb, 2cm dic ed (1kg) HIGH HIGH 30–35 minutes 10–12 minutes 2 hours 1½–2 hours BEEF /GAME Rolled beef rib ro ast (1.2kg) Rabbi ...
25 PRESSURE C OOKING RICE PRESSURE C OOKING RICE W ash ric e well until water runs clear . Drain well and add ric e to remov able cookin g bowl, mea sure water or stock using rice duo c up pro vided and add to r emova ble cooking bo wl of Bre ville F ast Slow C ooker. S ecure lid on. 1. Press F UNCTION b utton then select PRESSURE C OOK , indicator ...
26 P AGE HEADER..... NOTE When cooking ric e, cer eals or pasta depressuri ze slow ly after cooking b y pressing th e Steam Rele ase button in short b ursts. NOTE T o speed up the building up of pr essure whilst press ure cookin g, use boilin g water or stock. NOTE U se rice duo cup s upplied with Breville F ast Slow C ooker to meas ure rice and wa ...
27 P AGE HEADER..... LEGU MES PRESSURE SETTING PRE SSURE COOK TIME CONVENTIONAL COOKING TIME Cann ellini beans Chick peas Lima beans, l arge MEDIUM MEDIUM MEDIUM 12–15 minutes 35–40 minutes 6–8 minutes 40–45 minutes 2 hours 30 minutes NOTE These cookin g times are a pproxim ates only and tim es will vary a ccor ding to natur e of certain fo ...
28 P AGE HEADER..... PRESSURE C OOKING VEGET ABLES & FRUIT VEGE TABLE S PRESSURE SETTING PRE SSURE COOK TIME CONVENTIONAL COOKING TIME Beetroot ( b aby) wh ole or large beetr oots (quartered) Carr ots, 2cm slices Corn on th e cob , halv ed Pumpkin, diced Potato , diced for mashin g Swede, 2cm s lices HIGH MEDIUM HIGH L O W MEDIUM HIGH 6–8 min ...
29 P AGE HEADER..... PRESSURE C OOKING FRUIT PRESSURE SETTING PRE SSURE COOK TIME CONVENTIONAL COOKING TIME FRUIT Apples, whole , 1kg Pea ches, whole, 1kg Pear s, whole, 1k g L O W L O W L O W 5–6 minutes 4–5 minutes 12–15 minutes 30 minutes 20 minutes 30–35 minutes NOTE Th ese coo king t imes a re approx im ates on ly and ti mes w il l var ...
30 HO W TO POT RO AST HO W TO POT RO AST The addition of liquid i s required f or pot roa sting . Plac e meat in r emova ble cooking bowl, then a dd sufficient liquid to co ver up to a third of the m eat. When u sing SLOW COOK or PR ESSU R E COOK set ti ngs meat w il l not brow n dur ing the p ot roa sti ng proce ss, s o for brow ner res ults s ea ...
31 NOTE If you w ould like to s low cook this recipe f ollow the SLO W COOK instructions on pa ge 47-49 an d set for 6 or 8 hours. HO W TO ROA ST Ro ast ing meat s using e ither PR ESSU R E COOK or SLOW C OOK se tt ings , create s tender, fl avour some res ults . Bot h cook ing proc esse s brea k down a nd sof ten the con nect ive and mu scle ti s ...
32 P AGE HEADER..... BA SIC ROA ST INGREDIENTS 1–1.2 kg beef, v eal, lamb or pork ro ast or whole 1.2kg chicken 250ml (1 cup) beef or chicken st ock METHOD Sauté S ett ing 1. Press F UNCTION b utton then select SA UTE, indicator light will ill uminate. 2. Enter 10 minutes TIME, time is displ ay ed on LED. 3 . P res s ST A RT /CA NCEL but ton and ...
33 P AGE HEADER..... PRESSURE C OOK RECIPES - DIP HOME MADE HO MM US Ma kes 2 c ups INGREDIENTS 2 cups dried chickpeas 750ml (3 cups) w ater 2 clov es garlic, crush ed Juic e of a lemon 2 tablespoons hulled ta hini 2-3 tablespoons oli ve oil Salt to ta ste METHOD 1. W ash chickpe as in cold water and pick out any blemi shed peas an d disc ard. Drai ...
34 P AGE HEADER..... PRESSURE C OOK RECIPES - S TOCKS CHICKEN ST OCK Ma kes 2 . 5 lit res INGREDIENTS 1 kg chicken car casses 1 onion, sliced 1 carrot, cut int o 5 chunks 1 stick celery , sliced 4 white peppercorn s 1 ba y leaf 5 parsle y stalks 2.5 litres water METHOD Sauté s ett ing 1. Remo ve as much fat and s kin from carc asses and rin se tho ...
35 P AGE HEADER..... PRESSURE C OOK RECIPES - S TOCKS BEEF ST OCK Ma kes 2 . 5 lit res INGREDIENTS 2 tablespoons oil 2 carrots, diced 2 sticks celery , sliced 2 onions, chopped 2 garlic clov es, sliced 1.5kg beef bones, rinsed 2 thyme sprig s 4 parsle y stems 2 ba y lea ves 1 teas poon black pepper corns 2.5 litres water METHOD Sauté s ett ing 1. ...
36 P AGE HEADER..... PRESSURE C OOK RECIPES - SOUP CHICKEN SOUP Ser v es 6 to 8 INGREDIENTS 1.5kg chicken pieces (legs, wings, thighs,) 1 medium onion, quarter ed 2 carrots, peeled and c ut into 3cm slices 1 celery stick, includin g green leav es, halv ed 1 parsnip , peeled and chopped 4 sprigs par sley 3 sprigs fr esh dill 1 teas poon salt 10 blac ...
37 P AGE HEADER..... PEA AND HAM SOUP Ser v es 6 to 8 INGREDIENTS 500g split peas ( green or yellow) 1 tablespoon v egetable oil 30g butter 2 large onions, fin ely chopped 3 large carr ots, diced 3 sticks celery , diced 1.5 litres (6 cups ) water 1kg ham bones 2 ba y lea ves 8 to 10 fresh s age lea ves Sea sa lt and fres hly groun d pepper METHOD ...
38 P AGE HEADER..... VEGE T ABLE SOUP Ser v es 4 to 6 INGREDIENTS 1 tablespoon v egetable oil 1 large onion, finel y chopped 3 clov es garlic, finely ch opped 2 large carr ots, diced 1 small sweet potato , diced 250g pumpkin, diced 750ml (3 cups) boilin g water Sea sa lt and fres hly groun d pepper 2 tablespoons gr ated Parm esan cheese METHOD Sa ...
39 P AGE HEADER..... CHICK PEA CURR Y WITH S WEET PO T A TO Ser v es 6 to 8 INGREDIENTS 1½ cups (335g) dried chick peas 1 tablespoon v egetable oil 1 large onion, finel y chopped 4 clov es garlic, finely ch opped 2 teas poons chopped fr esh ginger 1 cinnamon stick 1 teas poon groun d chilli powder 1 teas poon groun d coriander 1 teas poon groun ...
40 P AGE HEADER..... CHICKEN AND PES TO RISO TTO Ser v es 4 to 6 INGREDIENTS 30g butter 300g chicken bre ast fillets, thinly s liced 1 tablespoon oli ve oil 1 large onion, finel y chopped 3 clov es garlic, finely min ced 350g Arborio or Carn aroli rice 1.25 litres (5 cups ) chicken stock 1 ⁄ 3 cup pesto ¼ cup grated P armesan cheese 50g wild ...
41 P AGE HEADER..... P APRIKA CHICKEN Ser v es 4 to 6 INGREDIENTS 2 tablespoons v egetable oil 2 medium onions, dic ed 2 vine-ripened t omatoes, skinn ed and diced 1 red or green c apsicum, diced 1½ tablespoons sw eet Hungarian p aprika 4–6 chicken thigh cutlets with bon e (about 1kg), skin and fat r emov ed 125ml (½ cup) chicken st ock Salt an ...
42 P AGE HEADER..... CORNED BEEF Ser v es 4 to 6 INGREDIENTS 1–1.2kg piece of corn ed beef 1 large onion studded with 6 clo ves 1 tablespoon cider vineg ar 12 black pepperc orns 1 stick celery , cut into 4 pieces 1 ba y leaf 1 bouquet garni 2 tablespoons br own sugar, firmly p acked 1 carrot cut int o chunks water METHOD 1. Plac e all ingr edien ...
43 SO Y AND GARLIC BEEF ROA ST Ser v es 4 to 5 INGREDIENTS 1.2kg rolled beef boneless s cotch fillet 1 tablespoon oli ve oil 1 tablespoon light so y sauce 1 tablespoon chopped g arlic 1 birds’ ey e chilli, deseeded and finely minced 250ml (1 cup) beef stock 250ml (1 cup) cup dry r ed wine Salt an d pepper to taste METHOD 1. Plac e beef into a l ...
44 44 SP AGHE TTI WITH QUICK BOLOGNAISE S AUCE Ser v es 6 to 8 INGREDIENTS 2 tablespoons oli ve oil 1 medium onion, diced 4 clov es garlic, crush ed 800g beef or pork mince 2 x 400g cans chopped tom atoes 2 tablespoons tom ato paste 1 teas poons dried basil 1 teas poons dried oreg ano 2 teas poons sugar ( optional) 250ml (1 cup) w ater Salt an d pe ...
45 P AGE HEADER..... BA SIC EGG C UST ARD Ser v es 4 INGREDIENTS 4 eggs, be aten 1 ⁄ 3 cup caster s ugar 200ml milk 1½ teas poons vanill a essence METHOD 1. Whisk eg gs, sugar , milk and vanilla together in a lar ge bowl. 2 . Pour m ix t ure t hrough a fi ne sieve i nto a gr ease d 6 cup sou fflé or ov enproof di sh . 3 . Co ver w ith 2 she e ...
46 P AGE HEADER..... Pre ssur e Cook Se tti ng 5. Plac e triv et into remov able cooking bowl and po ur in 2 cups of boiling w ater. Plac e pudding b asin or soufflé di sh onto triv et. Secure lid on. 6. Pr ess FUNC TION button then select PRESSURE C OOK , indicator light will illuminate . 7 . Enter 55 minutes TIME, time is displ ay ed on LED. 8. ...
47 SLO W COOK SE TTING Bre ville F ast Slow C ooker has been designed specifica lly with a unique Slow C ook setting f or fla vour la yering . A technique profession al chefs use to enhanc e and deepen the taste of m eal s by using the same cookin g bowl for sautéing onion s and se aring me ats and creating c asseroles, curries, soup , stock and ...
48 HO W TO SLO W COOK HO W TO SLO W COOK 1. Plac e remo vable cookin g bowl into stainless steel ba se. 2. Atta ch clean silicon e rubber gask et securel y into gas ket holder using the indicated arr ows as a g uide. Ensure that the arrow s are facing up when ins erting into the lid. NOTE Fit silicon e rubber sea ling ga sket into lid if not alr ea ...
49 HO W TO SLO W COOK 5. Press F UNCTION b utton until SL OW COOK in dicator light fla shes r ed. 6. T o set TIMER; press TIMER button and choose eith er 6 hours or 8 hours, 6H or 8H this will illumin ate on LED displ ay . When desired cooking tim e is dis pla yed, press ST ART /C ANCEL button. The fun ction indicator light will stop flas hing an ...
50 P AGE HEADER..... SLO W COOK RE CIPES - LAMB LAMB SHANKS BRAISED IN CHAR SUI SA UCE Ser v es 4 INGREDIENTS 4 lamb sh anks (10–12cm long) 1 tablespoon plain flo ur 1 tablespoon v egetable oil 1 medium onion, finel y chopped 4 clov es garlic, finely min ced 1 tablespoon chopped fr esh ginger 1–2 small red chillies, s eeds rem ov ed and chop ...
51 P AGE HEADER..... SLO W COOK RE CIPES - CHICKEN CHICKEN WITH SHALLO TS AND GARLIC Ser v es 4 to 6 INGREDIENTS 1kg chicken pieces (thigh c utlets and drumsticks), e xcess fat an d skin rem ov ed 1 teas poon salt ½ teas poon groun d white pepper 2 tablespoons v egetable oil 10g butter 1 head g arlic, peeled and separated 6 to 8 eschallots or sm a ...
52 THAI BEEF RED CURR Y Ser v es 6 to 8 INGREDIENTS 1 tablespoon v egetable oil 1 large onion, diced 4 clov es garlic, finely min ced 1 tablespoon chopped fr esh ginger 1 ⁄ 3 cup red curry p aste 1 ½ kg chuck stea k cut into 4cm cu bes 2 tablespoons fi sh sauc e 270ml tin c oconut milk 2 tablespoons p alm sugar or br own sugar, firmly packed ...
53 P AGE HEADER..... HO W TO STEA M 1. Pl ac e st ai nl ess st ee l tr i v et i ns ide re mo v abl e c ook in g bo wl a nd ad d 1 li tr e (4 c ups) of hot liqu id ( w at er o r s tock ). Pl ace sta in less s te el s te amin g b as ke t co ntai ni ng fo od o nto tri ve t us ing han dle . 2. Close and lock lid b y using handle. Close lid in an clockw ...
54 P AGE HEADER..... STEA M SETTING 8. T o release pr essure from Pressur e relea se valv e; press press ure rele ase button. Stea m can be r eleas ed in t he follow ing t wo w ays: NOTE Qu ick Relea se – T his me thod u ses the S trea m Rele ase But ton . Depr ess in sh ort bu rst s unti l al l stea m is out of the P res sure R eg ulato r . IMPO ...
55 P AGE HEADER..... BA SIC STE AMING CHAR T F OOD TIME Beetroot Brussels spr outs Parsni ps Pumpkin 2cm pieces 20–25 minutes 8–10 minutes 5–6 minutes 10–12 minutes Basic Steam ed V egetables Sele ct ve getable f rom basic s team ing c har t . 1 lit re water or s tock . Place t riv et into remo vable cook ing b owl of Brev i lle F a st Slow ...
56 P AGE HEADER..... STEA M RECIPES - FISH ASIAN FISH P ARCELS Ser v es 2 INGREDIENTS 2 x 150g fish fillets, s kin on, such as sna pper or blue ey e trevall a 1 bunch as parag us, trimmed 2 green onions, finel y sliced 2 teas poons finely s hredded ginger ¼ cup corian der sprigs Juic e of ½ a lime 2 tablespoons light so y sauce ½ teas poon r ...
57 P AGE HEADER..... CARA MEL PUDDING WITH BUTTERSC OTCH S AUCE Ser v es 4 to 6 INGREDIENTS 60g butter ½ cup milk 2 tablespoons br own sugar 1 egg , well beaten 1½ teas poons vanill a essence 1 cup (150g) Self rai sing flour ½ teas poon baking po wder Butterscotch S auce 1 ⁄ 3 cup (60g) brown s ugar , well packed 1 tablespoon golden syrup ½ ...
58 STEA M RECIPES - DE SSER TS Stea m Cook Se tt ing 6. Pl ace tri vet into remo vable cookin g bowl and po ur in 3 cups of boiling w ater. Plac e ov enproof dish onto tri vet. Secur e lid on. 7 . Pre ss FU NCT ION button t hen selec t ST EA M COOK , i ndicator light w il l il lumi nate. 8. Enter 35 minutes TIME, time is displ ay ed on LED. 9 . Pre ...
C ARE AND CLEANING y our Br eville F a st Slow C ooker ™ ...
60 P AGE HEADER..... CARE AND CLE ANING 1. Before cle aning Breville F ast Slow C ooker , switch off at power outlet, unplug fr om power outlet and r emo ve the conn ector end of power c ord from applian ce inlet. 2. W ash remo vable cookin g bowl with warm so apy w ater and a clean soft cloth or sponge . Rinse with cle an water and dry thoro ughly ...
61 P AGE HEADER..... 5. Disa ssemble lid. a) Fir st, gent ly p ull th e sil ic on e r ub ber ga ske t o ut fr om un der th e ga ske t ho lde r . Ch eck pe rio dic ally that it i s cle an, fl ex ib le an d n ot cr ac ke d o r torn . If da ma ged d o n ot us e t he a ppl ia nce . W ARNING • Do not use abr asive cleaners, steel wool or scouring pad ...
62 P AGE HEADER..... CARE AND CLE ANING NOTE Ca n soak s ilicon e rubb er gas ket in a mi x tur e of bicarb onate so da an d wate r to help eli min ate odou rs bef ore clea ning . NOTE During cleanin g of the lid ensur e Pressur e Indicator R od moves freel y (up and down). W ash and clean an y oil or food residue fr om this area. IMPOR T ANT The s ...
63 P AGE HEADER..... CARE AND CLE ANING IMPOR T ANT All lid parts must be r eassembled correctly to ensur e safety as w ell as optimal perf ormance of your F ast Slow C ooker . NOTE A mixture of 1 tables poon vanilla, ½ cup lemon juice , 1 tablespoon lemon rind plus 500ml h ot water , cook at HIGH pressur e for 5 minutes. Lea ve to slow r elease p ...
TROUBLE SHOO TING ...
65 TROUBLESHOO TING PROBLEM EAS Y SOLUTION EO is di spla yed on LED Screen a. Check that lid i s closed properly . b. Check the pressur e relea se v alv e is in the correct position. c. Make sur e the silicon e rubber ga sk et is attach ed properly to the g asket holder an d is secur ely in pla ce on the lid. E1 is displ ay ed on LED Screen • Unp ...
66 NOTE S ...
67 NOTE S ...
Breville BPR200のメーカーから受け取ることができるドキュメントは、いくつかのグループに分けられます。その一部は次の通りです:
- #BRANDの図面#
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- パンフレット
- またはBreville BPR200の消費電力シール
それらは全部重要ですが、デバイス使用の観点から最も重要な情報は、Breville BPR200の取扱説明書に含まれています。
取扱説明書と呼ばれる文書のグループは、Breville BPR200の取り付け説明書、サービスマニュアル、簡易説明書、またはBreville BPR200のユーザーマニュアル等、より具体的なカテゴリーに分類されます。ご必要に応じてドキュメントを検索しましょう。私たちのウェブサイトでは、Breville BPR200の製品を使用するにあたって最も人気のある説明書を閲覧できます。
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取扱説明書は、ユーザーマニュアル又は単に「マニュアル」とも呼ばれ、ユーザーがBreville BPR200を使用するのを助ける技術的文書のことです。説明書は通常、全てのBreville BPR200ユーザーが容易に理解できる文章にて書かれており、その作成者はその分野の専門家です。
Brevilleの取扱説明書には、基本的な要素が記載されているはずです。その一部は、カバー/タイトルページ、著作権ページ等、比較的重要度の低いものです。ですが、その他の部分には、ユーザーにとって重要な情報が記載されているはずです。
1. Breville BPR200の説明書の概要と使用方法。説明書にはまず、その閲覧方法に関する手引きが書かれているはずです。そこにははBreville BPR200の目次に関する情報やよくある質問、最も一般的な問題に関する情報を見つけられるはずです。つまり、それらはユーザーが取扱説明書に最も期待する情報なのです。
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