22
•
For best results, do not overfill the cooking
bowl. The total volume of water, bones
and/or aromatics should not exceed the
MAX level marking inside the removable
cooking bowl.
Soup
•
The PRESSURE & SLOW COOK SOUP
setting is suitable to cook a variety of soups
from light broths to hearty minestrone
and pureed vegetable soups.
•
Use SAUTÉ setting to begin caramelising
aromatics and softening vegetables,
or SEAR setting to brown meats, bacon
or chicken.
•
To shorten the pressurising time, either
add hot water or stock to aromatics, or add
cold water/stock to bowl while still in SEAR
setting and allow the water to come
to a simmer before pressure cooking.
•
For best results, do not overfill the cooking
bowl. The total volume of soup should not
exceed the MAX level marking inside
the removable cooking bowl.
Legumes
•
The PRESSURE & SLOW COOK LEGUME
setting is suitable for cooking all types
of legumes and pulses such as chickpeas,
red kidney beans and lentils.
•
Legumes and beans can produce a lot of
foam during cooking. The pre-set NATURAL
steam release setting ensures foam does
not interfere with the steam release valve.
•
Cook times are based on dried legumes.
To shorten the cook time, soak beans in cold
water overnight. Discard soaking water
and cook with fresh cold water for half
the pre-set cooking time.
•
Use water ratio of 1 part legumes
to 3 parts water.
•
Legumes and beans swell and double in
size after cooking. For best results, do not
overfill the cooking bowl. The total volume
of uncooked legumes and water should
not exceed the
½
level marking inside
the removable cooking bowl.
Casserole
•
The PRESSURE & SLOW COOK
CASSEROLE setting is ideal to cook
a selection of meats, vegetables and chicken
using either diced tough cuts or pieces
on the bone.
•
Unlike traditional stewing or braising,
pressure and slow cooking have almost
no evaporation. To develop thick and rich
flavoured dishes, use only enough stock
and liquids to just cover ingredients; approx.
1½ cups in total.
•
For best results, do not overfill the cooking
bowl. The total volume of uncooked casserole
ingredients should not exceed the MAX level
marking inside the removable cooking bowl.
Pot Roast
•
The PRESSURE & SLOW COOK POT
ROAST setting is ideal for cooking tough
cuts of meat such as chuck or blade roast,
brisket and even whole chicken.
•
Unlike traditional stewing or braising,
pressure and slow cooking have almost
no evaporation. To develop thick and rich
flavoured dishes, use only enough stock
and liquids to just cover ingredients;
approx. 1½ cups in total.
•
Select size of meat that will fit easily into
removable cooking bowl.
•
For best results, use SEAR setting to brown
meat prior to cooking.
•
Do not overfill the cooking bowl. The total
volume of uncooked ingredients should
not exceed the MAX level marking inside
the removable cooking bowl.
Lamb Shanks
•
The PRESSURE & SLOW COOK
LAMB SHANK setting uses the correct
temperature/pressure and time to soften
meat fibres and dissolve connective tissue.
This allows meat to become succulent and
flaky, easily falling off the bone and ready to
eat. Sauces become thick and well developed.
