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– CASSEROLE –
Suited for:
A selection of meats, vegetables, and chicken. Use either diced tough
cuts or pieces on the bone.
Function:
PRESSURE COOK or SLOW COOK
Method:
Fill the ingredients and sufficient amount of water/stock into the cooking
pot and start the cooking function.
Amount of water:
To develop thick and rich flavoured dishes, use only enough
stock and liquids to just cover the ingredients (approx. 1 – ½ cups in total).
Maximum total amount of ingredients:
The total volume of uncooked ingre-
dients should not exceed ¾ of the MAX level inside the cooking pot (4 litres).
– POT ROAST –
Suited for:
Tough cuts of meat such as chuck or blade roast, brisket and even
whole chicken.
Function:
PRESSURE COOK or SLOW COOK
Method:
Select the size of meat that will fit easily into the cooking pot.
Amount of water:
To develop thick and rich flavoured dishes, use only enough
stock and liquids to just cover ingredients; approx. 1 – ½ cups in total.
Maximum total amount of ingredients:
The total volume of uncooked ingre-
dients should not exceed ¾ of the MAX level inside the cooking pot.
Special tips:
Use SEAR function to brown meat prior to cooking.
– LAMB SHANKS –
Suited for:
Soften meat fibres and dissolve connective tissue. You will get succulent
and flaky results, easily falling off the bone and ready to eat. Sauces become thick
and well developed.
Function:
PRESSURE COOK or SLOW COOK
Method:
Choose lamb shanks that will fit easily into the cooking pot or ask your
butcher to trim shanks.
Amount of water:
To develop thick and rich flavoured dishes, use only enough
stock and liquids to just cover ingredients; approx. 1 – ½ cups in total.
Maximum total amount of ingredients:
The total volume of uncooked lamb
shank ingredients should not exceed the MAX filling line inside the cooking pot.
Special tips:
For best results, use SEAR setting to brown meat prior to cooking.
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