Breville BPR600XL Issue - A12 manual Hints and Tips Before Pressure Cooking & Slow Cooking

HINTS AND TIPS BEFORE PRESSURE COOKING & SLOW COOKING

PREPARING MEAT AND POULTRY

Select cuts of meat suitable for pressure cooking by choosing cuts from the table below. Pressure cooking allows less tender cuts of meat to be cooked quickly and achieve a tender juicy result.

Using meat cuts with bones produces a more flavorsome and enriched result.

For best results, always trim away excess visible fat, grizzle and skin. These will form extra liquid as it melts and cooks.

For casserole type recipes, cut meat into even cubes approximately 1–2 inches.

Suitable meat cuts for pressure cooking and slow cooking

BEEF & VEAL	LAMB	PORK	CHICKEN
Chuck, skirt, round	Shanks, drumsticks	Diced leg, shoulder/	Chicken drumsticks
steak, boneless	(frenched shanks),	forequarter chops and	and thighs both bone
shin(Gravy) beef,	neck chops, boned out	steaks, neck chops,	in and fillet
bone-in-shin and	forequarter or shoulder.	knuckle (Osso Bucco).
cheeks(Osso Bucco),
Diced leg, shoulder/
forequarter chops and
steaks, neck chops,
knuckle (Osso Bucco).

PREPARING VEGETABLES

Vegetables should be cut into even-sized pieces to ensure more even cooking.

When preparing vegetables for pressure cooking, always use fresh and not frozen.

If only frozen vegetables are available, thaw out before pressure cooking. Use LOW pressure setting for minimum time.

For better results only peel vegetables when appropriate. Hard vegetables such as beets and potatoes hold their shape better when left intact.

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