Breville BPR600XL User Manual Page 26
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- Table of contents
- TROUBLESHOOTING
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25
PRESSURE COOKING GUIDE
MEAT, POULTRY
& SEAFOOD
PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
LAMB
Lamb Shanks 4 x 4.5–5" long
Lamb, 1" diced (2lbs)
HIGH
HIGH
30–35 minutes
10–12 minutes
2 hours
1½ –2 hours
BEEF/GAME
Rolled beef rib roast (2lbs)
Rabbit, pieces (2lbs)
HIGH/then LOW
HIGH
13–15 minutes
25–30 minutes
2 hours
1 ½ hours
PORK
Spare Ribs (2lbs) HIGH 15 minutes 45 minutes
POULTRY
Chicken breast fi llets (4 halves)
Chicken drumsticks (8)
Whole chicken (2lbs)
MEDIUM
MEDIUM
MEDIUM
2–4 minutes
10–15 minutes
15–20 minutes
15–20 minutes
30–35 minutes
1 hour
FISH/SEAFOOD
Shrimp (2lbs)
Fish fi llets (2lbs), cut into
1 inch cubes
LOW
LOW
2–3 minutes
2–3 minutes
5 minutes
6 minutes
NOTE
To avoid overcooking fi sh and seafood when using PRESSURE COOK function, it is
generally a good idea to release steam and remove lid to stop cooking immediately.
Remove fi sh or seafood and serve.
Your favorite traditional recipes can be
easily adapted to PRESSURE COOK
setting. The following charts are a guide
to Pressure Cooking times as compared
to conventional cooking times.
If trying conventional recipes that are
not included in our recipe section, we
recommend you calculate that it will cook
70% faster than conventional cooking time.
NOTE
Time will vary with individual recipes
and according to nature of certain
foods and quantities. If results are
under cooked, close and lock lid, press
FUNCTION button until PRESSURE
COOK indicator light fl ashes red.
Set the timer accordingly and press
START/CANCEL button to rebuild
pressure and cook for required time.
- Model BPR600XL Issue - A12 1
- [email protected] 1
- 1-855-683-3535 1
- [email protected] 1
- BPR600XL 2
- CONGRATULATIONS 3
- IMPORTANT SAFEGUARDS 5
- HOUSEHOLD USE ONLY 7
- SAVE THESE INSTRUCTIONS 7
- KNOW YOUR BREVILLE PRODUCT 10
- Quick Start Guide 11
- 1-866-273-8455 12
- BEFORE FIRST USE 13
- WARNING 14
- PREPARING MEAT AND POULTRY 16
- PREPARING VEGETABLES 16
- OPERATING 18
- SAUTEING AND SEARING 19
- BEFORE PRESSURE COOKING 19
- & SLOW COOKING 19
- A BEGINNER’S GUIDE TO 21
- PRESSURE COOKING 21
- PRESSURE 22
- POSITION 22
- GUIDE & 25
- CONVERTING 25
- CONVENTIONAL 25
- PRESSURE COOKING GUIDE 26
- PRESSURE COOKING RICE 27
- PRESSURE COOKING LEGUMES 29
- PRESSURE COOKING VEGETABLES 30
- HOW TO POT ROAST 32
- POT ROAST 32
- HOW TO ROAST 33
- HOW TO SLOW COOK 34
- BASIC ROAST 34
- HOME MADE HOMMUS 35
- PRESSURE COOK RECIPES - DIP 35
- CHICKEN STOCK 36
- BEEF STOCK 37
- CHICKEN SOUP 38
- PRESSURE COOK RECIPES - SOUP 38
- VEGETABLE SOUP 39
- CHICK PEA CURRY WITH 40
- SWEET POTATO 40
- CHICKEN AND PESTO RISOTTO 41
- HOW TO STEAM 41
- PAPRIKA CHICKEN 42
- PRESSURE COOK RECIPES - BEEF 43
- CORNED BEEF 43
- SOY AND GARLIC BEEF ROAST 44
- SPAGHETTI WITH QUICK 45
- BOLOGNAISE SAUCE 45
- BASIC EGG CUSTARD 46
- CHRISTMAS PUDDING 47
- SLOW COOK SETTING 48
- LAMB SHANKS BRAISED IN 51
- CHAR SIU SAUCE 51
- SLOW COOK RECIPES - LAMB 51
- CHICKEN WITH SHALLOTS 52
- AND GARLIC 52
- SLOW COOK RECIPES - CHICKEN 52
- STEAM SETTING 53
- STEAM RECIPES 55
- ASIAN FISH PARCELS 56
- CARAMEL PUDDING WITH 57
- BUTTERSCOTCH SAUCE 57
- STEAM RECIPES - DESSERTS 57
- DOUBLE CHOCOLATE PUDDING 58
- WITH CHOCOLATE SAUCE 58
- CARE AND CLEANING 59
- TROUBLESHOOTING 63
- PAGE HEADER.....NOTES 65
- FÉLICITATIONS 67
- LISEZ TOUTES LES 69
- INSTRUCTIONS AVANT 69
- POUR RÉFÉRENCE FUTURE 69
- USAGE DOMESTIQUE SEULEMENT 71
- CONSERVEZ CES INSTRUCTIONS 71
- FAITES LA 72
- CONNAISSANCE 72
- Guide de démarrage rapide 75
- 1-855-683-3535 76
- AVANT LA PREMIÈRE 77
- UTILISATION 77
- AVANT LA PREMIÈRE UTILISATION 79
- PRÉPARER LA VIANDE ET LA 80
- VOLAILLE 80
- PRÉPARER LES LÉGUMES 80
- FONCTIONNEMENT 82
- CUISSON LENTE OU À PRESSION 83
- GUIDE DU DÉBUTANT POUR CUIRE 85
- À PRESSION 85
- Soupape de 86
- Soupape 86
- GUIDE POUR 89
- CUIRE À PRESSION 89
- & CONVERSION 89
- DE RECETTES 89
- CONVENTIONNELLES 89
- GUIDE POUR CUIRE À PRESSION 90
- MEDIUM (moyenne) 90
- CUISSON À PRESSION DU RIZ 91
- CUISSON À PRESSION DES 93
- COMMENT BRAISER 95
- VIANDE BRAISÉE 95
- MARCHE À SUIVRE 95
- PAGE HEADER.....COMMENT RÔTIR 97
- COMMENT RÔTIR 97
- RÔTI DE BASE 98
- HUMMUS MAISON 99
- BOUILLON DE POULET 100
- BOUILLON DE BOEUF 101
- PAGE HEADER 102
- SOUPE AU POULET 102
- SOUPE AUX LÉGUMES 103
- CURRY AUX POIS CHICHES 104
- & PATATES DOUCES 104
- RISOTTO AU POULET ET PESTO 105
- POULET AU PAPRIKA 106
- CORNED-BEEF 107
- VITE FAITE 109
- CRÈME ANGLAISE DE BASE 110
- PLUM PUDDING 111
- RÉGLAGE DE CUISSON LENTE 112
- COMMENT CUIRE LENTEMENT 113
- IMPORTANT 114
- ATTENTION 114
- SAUCE CHAR SIU 115
- COMMENT CUIRE À LA VAPEUR 117
- PAPILLOTES DE POISSON 120
- ASIATIQUES 120
- PUDDING CARAMEL & SAUCE 121
- BUTTERSCOTCH 121
- SAUCE AU CHOCOLAT 122
- ENTRETIEN ET 123
- NETTOYAGE 123
- ENTRETIEN ET NETTOYAGE 125
- GUIDE DE DÉPANNAGE 127
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