Breville the Fast Slow Pro BPR700 Manuel D'instructions page 21

• Unlike traditional stovetop methods,
pressure and slow cooking have almost no
evaporation. For thick, rich chilies 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 chili or stew ingredients
should not exceed the 'MAX' level marking
inside the removable cooking bowl.
Poultry
• The PRESSURE & SLOW COOK POULTRY
setting is designed for cooking whole birds
and poultry pieces.
• Use the SEAR setting to brown skin before
pressure or slow cooking.
• To cook a whole chicken, pour ¾ cup (180ml)
water or other liquid in the removable
cooking bowl. Place the chicken upright on
the rack, neck pointing upward.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients 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 SEAR setting to brown meat 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 (240–360ml) 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.
Bone-in Meat
• The PRESSURE & SLOW COOK BONE-
IN MEAT setting uses high temperature/
pressure and increased time for tender results
all the way through. Connective tissues are
broken down, meat falls off the bone and
sauces become thick and well developed.
• Choose bone-in roasts that will easily fit the
removable cooking bowl; have your butcher
cut larger pieces in half.
• Use the SEAR & SAUTÉ settings to brown
meat and soften aromatics 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 (240–360ml) 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.
Dessert
• The PRESSURE & SLOW COOK DESSERT
setting is ideal for cakes, cheesecakes,
custards and fruit compotes.
• Cook desserts in one large bowl or pan, or use
small ramekins for individual servings. The
smaller the cooking container the shorter the
cooking time and vice-versa.
• Suitable cookware materials include
aluminium, stainless steel, silicone, Pyrex and
ceramic. Each material will cook differently;
be aware of cookware differences when
adjusting cooking times.
• Cover pans or ramekins with foil and place
on the rack. Add 1 cup (240ml) water to the
removable cooking bowl.
• Do not overfill the cooking bowl. The total
volume of uncooked ingredients should not
exceed the 'MAX' level marking inside the
removable cooking bowl.
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