HOW TO ROAST
HOW TO ROAST
Roasting meats using either PRESSURE COOK or SLOW COOK settings, creates tender, flavorsome 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 setting first.
Using SLOW COOK or
PRESSURE COOK Setting
Elevate the meat to be cooked on provided stainless steel trivet. Add a minimum of
1 cup (250ml) hot liquid (water or stock).
1CUP
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.
TIP
The SLOW COOK or PRESSURE COOK functions will stop operating if there is insufficient liquid. Add more liquid, make sure at all times a minimum 1 cup liquid is in cooking bowl during cooking.
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).
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