Breville BPR600XL Operations Instructions download pdf (Page 33)

33

HOW TO ROAST

Pressure Cook Setting

7. Press FUNCTION button then select

PRESSURE COOK, indicator light

will illuminate.

8. Enter 45 minutes TIME, time is

displayed on LED.

9. Pressure Release Valve is to be turned

to PRESSURE position and Pressure

Control Dial turned to HIGH position.

10. Press START/CANCEL button. Once

full pressure is reached, change Pressure

Control Dial to MEDIUM.

11. Once timer is “0” and 5 beeps sound,

release PRESSURE.

12. Open lid. Check beef, it should be soft

when pierced with a knife. Remove meat

and slice and return to Breville Fast Slow

Cooker for 10 minutes before serving.

Garnish with chopped parsley and serve.

NOTE

If you would like to slow cook this

recipe follow the SLOW COOK

instructions on page 29-31 and set for

6 or 8 hours.

HOW TO ROAST

Roasting meats using either PRESSURE

COOK or SLOW COOK settings, creates

tender, ﬂavoursome results. Both cooking

processes break down and soften the

connective and muscle tissue within the

meat, making it easier to slice.

Meat will not be browned during

PRESSURE COOK or SLOW COOK

settings, so for seared results use the

SAUTÉ/SEAR setting ﬁrst.

Using SLOW COOK Setting

The addition of liquid may be required if

you are using SLOW COOK setting for

roasting. Elevate the meat to be cooked on

provided stainless steel trivet .

This will assist in keeping the surface of

the meat dry and free from any fat released

throughout the cooking process.

Using the PRESSURE COOK setting

The PRESSURE COOK setting is not

recommended for dry roasting as liquid

is always required. Elevate the meat to

be cooked on the provided stainless steel

trivet. Add a minimum of 1 litre (4 cups) hot

liquid (water or stock).

1L

MINIMUM

The stainless steel trivet rack will keep the

meat, raised above the boiling liquid.

1 2 ... 28 29 30 31 32 33 34 35 36 37 38 ... 63 64

Comments to this Manuals

No comments