How To Roast - Breville BPR200 Instruction Booklet

HOW TO ROAST

NOTE
If you would like to slow cook this
recipe follow the SLOW COOK
instructions on page 47–49 and set for
6 or 8 hours.
HOW TO ROAST
Roasting meats using either PRESSURE
COOK or SLOW COOK settings, creates
tender, flavoursome 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/SEAR setting first.
Using SLOW COOK or PRESSURE COOK
Setting
Elevate the meat to be cooked on provided
stainless steel trivet. Add a minimum of
250ml (1 cup) hot liquid (water or stock).
1qt
MINIMUM
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
or timer function stops counting
down if insufficient liquid. Add
more liquid, make sure at all times a
minimum 1 litre (4 cups) 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).
31