Sage BPR700, Instruction Book

Page: 17 / 32

17
SETTING MENU
PRESETS SUITABLE FOR RANGE
SLOW COOK STOCK HI
4:00 HRS Beef Stock
Chicken Stock
Vegetable Stock HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
SOUP HI
4:00 HRS
KEEP WARM Vegetable Soup
Meat Soup HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
LEGUMES HI
6:00 HRS Chickpeas
Cannelini Beans
Red Kidney Beans
Green & Brown Lentils HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
CASSEROLE HI
4:00 HRS
KEEP WARM All Stewing meat such as
Gravy Beef, Chuck & Skirt Steak
Chicken pieces on the bone
Whole Pork Shoulder (pulled pork)
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
POT ROAST LO
6:00 HRS
KEEP WARM Whole Chicken
Corned Beef
Brisket
Round/ Blade Roast
Boneless Leg of Lamb HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
LAMB SHANK LO
8:00 HRS
KEEP WARM Lamb Shanks
Osso Bucco
Ribs HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
BOLOGNESE LO
6:00 HRS
KEEP WARM Pork Mince
Veal Mince
Beef Chili HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
PUDDING LO
2:00 HRS
KEEP WARM Custards
Cheesecakes
Puddings
Compotes
HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
CUSTOM HI
4:00 HRS
KEEP WARM HI, 2:00 – 12:00 HRS
LO, 2:00 – 12:00 HRS
KEEP WARM up to
2:00 HRS
REDUCE HI
10 MINS Finishing Sauces
Thickening Cooking Sauce
Reducing Syrups & Stocks Up to 2:00 HRS
SEAR COUNT UP TIME Browning Meat
Browning Hard Vegetables
Up to 45 MINS
SAUTE HI
COUNT UP TIME Onion
Garlic
Curry Pastes
Aromatics Up to 45 MINS
STEAM HI
15 MINS Vegetables
Fish & Chicken Fillets
Seafood e.g. Prawns & Mussels
Dumplings & Wontons Up to 1:00 HR