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HOW TO ROAST
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).
BASIC ROAST
INGREDIENTS
1-1.2 kg beef, veal, lamb or pork roast or whole
1.2kg chicken
4 cups (1 litre) hot beef or chicken stock
METHOD
Sauté Setting
1. Press FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and wait
3 minutes while bowl is heating before
cooking. Add meat and brown well on
all sides. Remove meat and set aside.
Add beef stock or chicken stock and
mix with spatula. Carefully place trivet
into the bowl. Place meat onto trivet.
Secure lid on.
Pressure Cook Setting
4. Press FUNCTION button and select
PRESSURE COOK, ensure indicator
light illuminates.
5. Enter 13 minutes for rare or 15-18
minutes for medium to well done TIME,
time is displayed on LED.
6. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
7. Press START/CANCEL button. When
pressure is reached, turn Pressure
Control Dial to LOW position.
8. Once timer is “0” and 5 beeps sound,
release PRESSURE.
9. Open the lid. Rest meat on a plate,
covered with alfoil for 10 minutes before
carving. Season to taste and serve.
NOTE
If you would like to slow cook
this recipe follow the slow cook
instructions on page 29-31 and set for
6 or 8 hours.