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HOW TO ROAST
Roasting meats using either PRESSURE
COOK or SLOW COOK settings, creates
tender, fl avorsome results. Both cooking
processes break down and soften the
connective and muscle tissue within the
meat, making it easier to slice.
Meat will not be browned during
PRESSURE COOK or SLOW COOK
settings, so for seared results use the
SAUTÉ setting fi rst.
Using SLOW COOK or
PRESSURE COOK Setting
Elevate the meat to be cooked on provided
stainless steel trivet. Add a minimum of
1 cup (250ml) hot liquid (water or stock).
1
CU
P
MINIM
UM
This will assist in keeping the surface of
the meat dry and free from any fat released
throughout the cooking process. The
stainless steel trivet rack will keep the
meat, raised above the boiling liquid.
NOTE
Do not use oil or milk as a liquid.
TIP
The SLOW COOK or PRESSURE
COOK functions will stop operating
if there is insuffi cient liquid. Add
more liquid, make sure at all times a
minimum 1 cup liquid is in cooking
bowl during cooking.
SUITABLE MEAT CUTS FOR ROASTING
Beef Blade, Rump, Rib Roast, Fresh
Silverside, Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Veal Leg, Loin, Rack, Shoulder/Forequarter.
Pork Loin, Neck, Leg, Racks
(remove skin & fat).
HOW TO ROAST