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22
Pressure Cooking Roasts
HOW TO POT ROAST
The addition of liquid is required for
pot roasting.
Suitable meat cuts for pot roasting
Beef Topside, Blade, Silverside Roasts,
Rump
Beef Rolled Brisket.
Lamb Forequarter, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.
For Best Results
• Place meat in removable cooking
bowl, then add sufficient liquid to
cover up to a third of the meat.
• Meat will not brown during the pot
roasting process, so for browner
results seal on the Sauté setting
first before pot roasting.
• Remove meat from removable
cooking bowl and let sit for
several minutes before carving or
alternatively use the slow release
method for venting.
Using Your Kambrook Pressure Express continued
HOW TO ROAST
Roasting meat in a pressure cooker
creates tender, flavoursome results
as it breaks down and softens the
connective and muscle tissue within
the meat, making it easier to slice.
Suitable meat cuts for roasting
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).
For Best Results
• Meat will not brown during the
roasting process, so for browner
results seal on the Sauté setting
first before roasting.
• Elevate the meat to be cooked
on the stainless steel trivet. The
trivet will assist in keeping the
surface of the meat dry and free
from any fat released throughout
the cooking process.
• Add a minimum of 250ml (1 cup)
hot liquid (water or stock) to the
removable cooking bowl.
• Remove meat from removable
cooking bowl and let sit for
several minutes before carving or
alternatively use the slow release
method for venting.
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