Breville BPR600XL User Manual Page 51
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PAGE HEADER.....
LAMB SHANKS BRAISED IN
CHAR SIU SAUCE
Serves 4
INGREDIENTS
4 lamb shanks (4–5 inches)
1 tablespoon plain fl our
1 tablespoon vegetable oil
1 medium onion, fi nely chopped
4 cloves garlic, fi nely minced
1 tablespoon chopped fresh ginger
1–2 small red chillies, seeds removed
and chopped
1½ cups (375ml) chicken stock
½ cup Char Siu sauce
2 tablespoons Hoisin sauce
1 tablespoon light soy sauce
METHOD
Coat each lamb shank in fl our shaking
off excess.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while removable cooking
bowl is heating.
4. Add oil to bowl, heat 1 minute, add lamb
shanks in batches and cook until golden
brown all over. Remove and set aside.
5. Add onions, garlic, ginger and chillies
and sauté for 3 minutes or until onions
and garlic is light golden brown.
6. Add chicken stock, Char Siu sauce,
Hoisin sauce and soy sauce, mixing well.
Add lamb shanks and turn to coat all
over with sauce. Secure lid on.
Slow Cooking Setting
7. Press FUNCTION button then select
COOK, ensure indicator light illuminates.
8. Enter 8HR TIME, time is displayed
on LED. Press START/CANCEL button.
9. Once timer is “0” and 5 beeps sound,
open lid. Cooked lamb shanks
should be very tender and falling
off the bone.
SLOW COOK RECIPES - LAMB
- 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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