Sage the Fast Slow GO Guía Rápida página 18

Stock
• The PRESSURE & SLOW COOK STOCK
setting is suitable for making all kinds of
stock, including chicken, beef and vegetable.
• To make a brown stock, use the SAUTÉ/
SEAR setting to brown bones and
vegetables prior to pressure or slow cooking.
• Vegetables such as onions, carrots and
celery should be cut into large pieces.
This will help keep the stock clear and make
it easier to strain at the end of cooking.
• To shorten the pressurising time, add cold
water to bowl while still in the SAUTÉ/SEAR
setting and allow the water to come to
a simmer before pressure cooking.
• Do not overfill the cooking bowl. The total
volume of water, bones and/or aromatics
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
Meat
• The PRESSURE & SLOW COOK MEAT
setting uses high temperature/pressure to
dissolve connective tissue, producing fork-
tender, succulent results. Sauces become
thick and well developed.
• Choose well-marbled cuts of meat for the
best flavor and texture.
• Cut larger pieces of meat into 2 or 3 pieces
to better fit the cooking bowl.
• Use the SAUTÉ/SEAR setting to brown
meat in batches, prior to cooking.
• Unlike traditional stewing or braising,
pressure and slow cooking have almost
no evaporation. For deeply flavored dishes,
use less liquid than called for in traditional
recipes, 1 – 1½ cups ( 250-375ml ) maximum.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should
not exceed the 'MAX' level marking inside
the removable cooking bowl.
Stew
• The PRESSURE & SLOW COOK STEW
setting is ideal for cooking ground meat,
meat sauces and hearty stews.
• Use the SAUTÉ/SEAR setting to brown
meat and soften aromatics prior to cooking.
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• Unlike traditional stovetop methods,
pressure and slow cooking have almost
no evaporation. For thick, rich chillies
and stews use less liquid than called for
in traditional recipes. Use the REDUCE
setting after cooking to thicken foods that
are too soupy.
• Do not overfill the cooking bowl. The total
volume of uncooked stew ingredients
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
Legumes
• The PRESSURE & SLOW COOK
LEGUMES setting is suitable for cooking all
types of legumes, lentils and dried beans.
• Legumes and other beans can produce
a lot of foam during cooking. The preset
NATURAL steam release setting ensures
foam does not interfere with the steam
release valve.
• Cooking times are based on unsoaked
dried beans. To shorten the cooking time,
soak beans in cold water overnight. Discard
soaking water and cook with fresh cold
water for half of the preset cooking time.
• Use a ratio of 1-part beans to 3 parts water.
• Beans and legumes swell and double
in size after cooking. Do not overfill the
cooking bowl. The total volume of uncooked
legumes and water should not exceed
the ½ level marking inside the removable
cooking bowl.
Rice | Grains
• The PRESSURE COOK RICE setting is
designed to cook rice and grains, so they
remain separate and tender. It is suitable
for all types of rice such as long grain,
jasmine, basmati and brown rice.
• When pressure cooking brown rice,
increase the cooking time to 20 minutes.
• Measure or weigh dry rice accurately
and wash well with cold water until water
runs clear. Drain well and place into the
removable cooking bowl.
• Add corresponding water amount. Refer
to the cooking table for rice/grains and
legumes on the Sage webpage for more
information.