Breville BPR600XL, Instruction Book

Page: 16 / 128

15
HINTS AND TIPS BEFORE PRESSURE COOKING & SLOW COOKING
PREPARING MEAT AND POULTRY
Select cuts of meat suitable for pressure
cooking by choosing cuts from the table
below. Pressure cooking allows less tender
cuts of meat to be cooked quickly and
achieve a tender juicy result.
Using meat cuts with bones produces a
more fl avorsome and enriched result.
For best results, always trim away excess
visible fat, grizzle and skin. These will
form extra liquid as it melts and cooks.
For casserole type recipes, cut meat into
even cubes approximately 1–2 inches.
Suitable meat cuts for pressure cooking and slow cooking
BEEF & VEAL LAMB PORK CHICKEN
Chuck, skirt, round
steak, boneless
shin(Gravy) beef,
bone-in-shin and
cheeks(Osso Bucco),
Diced leg, shoulder/
forequarter chops and
steaks, neck chops,
knuckle (Osso Bucco). Shanks, drumsticks
(frenched shanks),
neck chops, boned out
forequarter or shoulder. Diced leg, shoulder/
forequarter chops and
steaks, neck chops,
knuckle (Osso Bucco). Chicken drumsticks
and thighs both bone
in and fi llet
PREPARING VEGETABLES
Vegetables should be cut into even-sized
pieces to ensure more even cooking.
When preparing vegetables for pressure
cooking, always use fresh and not frozen.
If only frozen vegetables are available, thaw
out before pressure cooking. Use LOW
pressure setting for minimum time.
For better results only peel vegetables when
appropriate. Hard vegetables such as beets
and potatoes hold their shape better when
left intact.