Kambrook KPR600 manual Preparing Vegetables, Cuts of Meat, Suitable Meat Cuts for Pressure Cooking

Pressure Express Cooking Guide continued

Preparing Vegetables

It is not recommended to cook vegetables alone, however for any recipe that requires them, we suggest the following tips:

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

Frozen vegetables must be thawed before adding to other foods when cooking in the Pressure Express.

Peel vegetables when appropriate. Keep in mind that hard vegetables like potatoes and beetroots hold shape better when the peel is left intact.

Cuts of Meat

Cooking cuts of meat in the Pressure Express not only speeds up the cooking process, it also provides a tender and flavoursome finish as the steam keeps the meat moist at a high temperature and infuses the herbs, spices and sauces.

Cuts of Meat Setting 4

Suitable Meat Cuts for Pressure Cooking

Beef	Beef Chuck, Skirt, Round Steak,
	Boneless Shin (Gravy) Beef,
	Bone-In Shin (Osso Bucco).
Lamb	Lamb Shanks, Drumsticks
	(Frenched shanks) Neck Chops,
	Best Neck Chops, Boned Out
	Forequarter or Shoulder.
Veal	Diced Leg, Shoulder/Forequarter
	Chops and Steaks, Neck Chops,
	Knuckle
	(Osso Bucco).
Pork	Leg Steaks, Diced Belly, Diced
	Shoulder, Boneless Loin Chops.

How to Pot Roast

Do not pressure cook cuts of meat over 1kg in size as it will not cook evenly. Larger cuts of meat should be halved or quartered before placing in pressure cooker.

The addition of liquid is required for all pot roasting.

When pressure cooking, meat will not brown during the cooking process, so for browner results seal on the ‘Sauté’ setting first before pot roasting.

Suitable meat cuts for pot roasting (not over 1kg) Beef Topside, Blade, Corned Beef (Silverside) Roasts, Rump Beef Rolled Brisket, Lamb Forequarter, Shoulder, Veal Shoulder/ Forequarter, Pork Loin, Neck.

Except for Corned Beef (Silverside) and Chicken when making Chicken Stock, setting 4 on your control dial should be sufficient. This will give the meat a Rare to Medium Rare finish depending on the size of the meat. For longer cooking time, use a higher setting on the control dial (4 or 5).

It is recommended to raise the meat to be cooked on the provided stainless steel trivet. The stainless steel trivet rack will keep the meat raised above the boiling liquid and 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.

For Corned Beef (Silverside) and Chicken when making Chicken Stock where the meat is required to be immersed in liquid to properly cook, place meat in removable cooking bowl, then add sufficient hot liquid to cover up to a third of the meat. Do not use the trivet. Set the control dial to setting 6.

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