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OPERATING YOUR BREVILLE PRODUCT
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. 1 – ½ 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 level 10 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.
•
Choose lamb shanks that will fit easily into
the removable cooking bowl or ask your
butcher to trim shanks.
•
For best results, use SEAR setting to brown
meat prior to cooking.
•
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.
•
Do not overfill the cooking bowl. The
total volume of uncooked lamb shank
ingredients should not exceed the level
12 marking inside the removable
cooking bowl.
20
Bolognese
•
The PRESSURE & SLOW COOK
BOLOGNESE setting will cook this Italian
classic to perfection.
•
Choose from beef, pork or pork and
veal mince.
•
For best results, use SEAR & SAUTÉ
settings to brown meat and soften
aromatics prior to cooking.
•
Do not overfill the cooking bowl. The total
volume of uncooked ingredients should
not exceed the level 10 marking inside the
removable cooking bowl.
Pudding
•
The PRESSURE & SLOW COOK
PUDDING setting is ideal for cakes,
cheesecakes, custards, puddings, and fruit
compotes.
•
Large single cakes and small ramekins can
be used. The smaller the size of the dessert
or pudding the shorter the cook time and
vice-versa.
•
Suitable cookware materials include
aluminium, stainless, silicone, Pyrex and
ceramic. Each material will cook differently.
Be aware of cookware differences when
adjusting cook times.
•
Cook cakes and puddings uncovered with
the exception of custards.
•
Arrange ramekins on a trivet inside the
removable cooking bowl.
•
Do not overfill the cooking bowl. The total
volume of uncooked ingredients should
not exceed the MAX level marking inside
the removable cooking bowl.
•
For fruit and compotes, the total volume
of uncooked fruit should not exceed the
level 10 marking inside the removable
cooking bowl.
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