Instruction Manual

28
PRESSURE COOKING VEGETABLES
Ingredients
1kg prepared vegetables
1 cup water or stock
Method
1. Add vegetables and water or stock to bowl
of Breville Fast Slow Cooker. Secure lid on.
Pressure Cook Setting
2. Press FUNCTION button and select
PRESSURE COOK, indicator light
will illuminate.
3. Enter TIME according to vegetable used,
time is displayed on LED.
4. Pressure Release Valve is to be turned to
PRESSURE position and Pressure Control
Dial turned to desired pressure position.
5. Press START/CANCEL button.
6. Once timer is 0 and 5 beeps sound, release
PRESSURE.
7. Open lid.
VEGETABLES PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Beetroot (baby) whole or
large beetroots (quartered)
HIGH 6–8 minutes 20–25 minutes
Carrots, 2cm slices MEDIUM 2–3 minutes 6–10 minutes
Corn on the cob, halved HIGH 3–4 minutes 10–12 minutes
Pumpkin, diced LOW 10 minutes 20–30 minutes
Potato, diced for mashing MEDIUM 8–10 minutes 10–15 minutes
Swede, 2cm slices HIGH 4–5 minutes 15–20 minutes
FRUIT PRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Apples, whole, 1kg LOW 5–6 minutes 30 minutes
Peaches, whole, 1kg LOW 4–5 minutes 20 minutes
Pears, whole, 1kg LOW 12–15 minutes 30–35 minutes
NOTE
• These cooking times are approximates only and times will vary according to nature of certain
foods and quantities.
• Slow Release – If the Steam release button is not depressed when cooking is finished, the steam
will automatically vent out of the pressure release valve slowly. This method is recommended
for recipes containing larger quantities of liquid such as soups and casseroles to prevent liquid
being forced out with the steam. The Slow release method is also used to finish off recipes such as
risottos and puddings.