Gastroback Design Multicook Professional Manual page 75

– 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:
stock and liquids to just cover the ingredients (approx. 1 – ½ cups in total).
Maximum total amount of ingredients:
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:
stock and liquids to just cover ingredients; approx. 1 – ½ cups in total.
Maximum total amount of ingredients:
dients should not exceed ¾ of the MAX level inside the cooking pot.
Use SEAR function to brown meat prior to cooking.
Special tips:
– 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.
PRESSURE COOK or SLOW COOK
Function:
Method: Choose lamb shanks that will fit easily into the cooking pot or ask your
butcher to trim shanks.
Amount of water:
stock and liquids to just cover ingredients; approx. 1 – ½ cups in total.
Maximum total amount of ingredients:
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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To develop thick and rich flavoured dishes, use only enough
To develop thick and rich flavoured dishes, use only enough
To develop thick and rich flavoured dishes, use only enough
The total volume of uncooked ingre-
The total volume of uncooked ingre-
The total volume of uncooked lamb
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