Breville Fast Slow GO Instruction Book page 17

• To shorten the pressurizing 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 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.
Stew
• The PRESSURE & SLOW COOK STEW
setting is ideal for cooking ground meat, meat
sauces and hearty stews.
• Use the SAUTÉ/SEAR settings to brown
meat and soften aromatics prior to cooking.
• 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 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. For white
rice use 1.25 parts water to 1-part rice. For
brown rice use 1.5 parts water to 1-part rice.
Refer to the table below for more information.
• After cooking, allow rice to stand in bowl for
5 minutes before stirring and serving.
• Rice will swell and double in size after
cooking. Do not overfill the cooking bowl.
The total volume of uncooked rice and liquid
should not exceed the '½' level marking
inside the removable cooking bowl.
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