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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.
Pressure Express Cooking Guide continued