Instruction Manual

30
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 or
PRESSURE COOK Setting
Elevate the meat to be cooked on provided
stainless steel trivet. Add a minimum of
250ml (1 cup) hot liquid (water or stock).
1 cup
MINIMUM
This will assist in keeping the surface of
the meat dry and free from any fat released
throughout the cooking process. The stainless
steel trivet rack will keep the meat, raised
above the boiling liquid.
NOTE
• Do not use oil or milk as a liquid.
• The SLOW COOK or PRESSURE COOK
functions will stop operating or timer
function stops counting down if insufficient
liquid. Add more liquid, make sure at all
times a minimum 1 litre (4 cups) liquid is in
cooking bowl during cooking.
Suitable meat cuts for roasting
MEAT CUTS
Beef
Blade, Rump, Rib Roast, Fresh
Silverside, Topside.
Lamb
Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Veal
Leg, Loin, Rack, Shoulder/Forequarter.
Pork
Loin, Neck, Leg, Racks (remove skin & fat).
BASIC ROAST
Ingredients
1–1.2 kg beef, veal, lamb or pork roast or
whole 1.2kg chicken
250ml (1 cup) beef or chicken stock
Method
Sauté Setting
1. Press FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 10 minutes TIME, time is displayed
on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add meat and brown well on all
sides. Remove meat and set aside. Add beef
stock or chicken stock and mix with spatula.
Carefully place trivet into the bowl. Place
meat onto trivet.