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13
POT ROAST
Sunday roasts just got easier, as you can even cook roasts such as topside beef, shoulders of
lamb or pork, whole chickens and silverside with the pot roast function.
You can brown your piece of meat rst using the SAUTÉ function to seal in the avour. Then
use 1-2 cups stock for the liquid in the bowl, place meat on the trivet and select POT ROAST
function for required time and you will end up with a succulent roast in less time than a
traditional oven. You can even use the left over stock in the pot to make your gravy. See the
recipe guide in the back of this instruction booklet for some recipes to get you started.
IMPORTANT: Always remember to ‘rest’ meat for at least 10 minutes for it to relax and
retain juices. It is also wise to have a meat thermometer in your kitchen to test the
doneness of your meat (safe internal temperatures for red meat is 72°C, poultry 75°C and
fish 65°C), especially for large cuts of meat. Also, please note, it is not recommended to
cook frozen meat.
SAUTÉ
The SAUTÉ function cooks at a medium-high heat similar to stove top cooking. This function
will heat the cooking pot quickly and is useful for browning meat for casseroles and slow
cooking along with caramelising ingredients, as well as toasting rice for risottos. This function
is for a set time of 20 minutes maximum. Should your recipe require sautéing or simmering for
longer, simply Press KEEP WARM/CANCEL and press SAUTÉ again which will cook for another
cycle of 20 minutes.
Ingredients will not brown or caramelise unless you use the Sauté function rst. To caramelise,
brown or sauté ingredients prior to pressure cooking, simply select the SAUTÉ function. When
you have nished sautéing, press the KEEP WARM/CANCEL button.
You can then select the desired cooking function. Refer to the GENERAL FUNCTIONS Section
on page 10.
See the recipe guide in the back of this instruction booklet for some recipes to get you started.
IMPORTANT:
• Do not place the cooking pot directly on a stove top. The cooking pot must only be
used with this pressure cooker.
• Do not place the lid on when using the Sauté function. If you do so, the pressure
cooker will beep repeatedly until the lid is removed.
CURRY
No need for hours of simmering and stirring with the CURRY function of your pressure cooker!
Curry can be ready in just 30 minutes and still have rich and intense avours along with tender
meat as if you have cooked it for hours. Should you be adapting a favourite curry recipe for the
pressure cooker, just remember to halve the amount of liquid. See the recipe guide in the back
of this instruction booklet for some fabulous recipes to get you started.
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