Tips - Breville the Fast Slow Cooker Manual De Instrucciones

Tips

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.
Suitable meat cuts for pressure cooking and slow cooking
Beef & Veal
Chuck, skirt, round steak,
boneless shin(Gravy)
beef, bone-in-shin and
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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Lamb
Shanks, drumsticks
(frenched shanks),
neck chops, boned out
forequarter or shoulder.
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.
Pork
Diced leg, shoulder/
forequarter chops and
steaks, neck chops, knuckle
(Osso Bucco).
Chicken
Chicken drumsticks and
thighs both bone in and fillet.