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OPERATING YOUR BREVILLE PRODUCT
Stock
•
The PRESSURE & SLOW COOK STOCK
setting is suitable for beef, chicken and
vegetable stocks.
•
If brown stocks are required, use SEAR
setting to colour beef or chicken bones
prior to pressure cooking.
•
Vegetables such as onion, carrot and
celery should be cut into large pieces.
This will make it easier to strain at the
end of cooking.
•
To shorten the pressurising time, either
add hot water to caramelised bones and
aromatics, or add cold water to bones 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 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 level 8 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. 1 – ½ cups in total.
•
For best results, do not overfill the cooking
bowl. The total volume of uncooked
casserole ingredients should not exceed
the level 10 marking inside the removable
cooking bowl.
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