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– RISOTTO –
Suited for:
Creamy and flavoursome risotto without all the stirring, and in less than
half the time.
Function:
PRESSURE COOK
Water to rice ratio:
Keep to the ratio of 1 part rice to 3 parts stock.
Method:
Use SAUTÉ function to soften the onions, vegetables and flavourful ingre-
dients and deglaze the cooking pot with wine.
Maximum total amount of ingredients:
Rice will swell and double in size after
cooking. Thus, the total volume of uncooked rice and water should not exceed the
filling line ½ inside the cooking pot. If adding a lot of vegetables to the risotto,
reduce stock by 1/3.
Special tips:
The key to creamy risotto is: toasting the rice grains before the liquid is
added. For best results, use the SAUTÉ function to toast the grains prior to cooking.
Using a wooden or heat-resistant plastic spoon, stir the rice grains for 2–3 minutes
or until the edges of the rice grains become transparent and then turn white.
– POTATOES –
Suited for:
Peeled and cut potatoes and whole large unpeeled potatoes
Function:
PRESSURE COOK
Method:
If pressure cooking large whole potatoes, wash well and prick potatoes
3–4 times with a fork.
Amount of water:
Add 1 cup of water to the cooking pot along with prepared
potatoes.
Maximum total amount of ingredients:
The total volume of potatoes may not
exceed 4 litres (¾ of the MAX filling line) inside the cooking pot.
– STOCK –
Suited for:
Beef, chicken and vegetable stocks
Function:
PRESSURE COOK or SLOW COOK
Method:
Cut vegetables (e.g. onions, carrots, and celery) into large pieces. This
will make it easier to strain at the end of cooking. If brown stocks are required, use
SEAR setting to colour beef or chicken bones prior to cooking.
Maximum total amount of ingredients:
Do not exceed the MAX filling line
inside the cooking pot.
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