32
PAGE HEAdER.....
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. Caref ully place trivet
into the bowl. Place meat onto trivet.
Secure lid on.
Pressure Cook Setting
1. Press FUNCTION button and select
PRESSURE COOK, ensure indicator
light illuminates.
2. Enter 13 minutes for rare or 15–18
minutes for medium to well done TIME,
time is displayed on LED.
3. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to LOW position.
4. Press START/CANCEL button.
5. Once timer is 0 and 5 beeps sound,
release PRESSURE.
6. Open the lid. Rest meat on a plate,
covered with foil for 10 minutes before
carving. Season to taste and serve.
NOTE
If you would like to slow cook
this recipe follow the slow cook
instructions on page 47-49 and set for
6 or 8 hours.
HOW TO ROAST