Bedienungsanleitung Sage BPR700 - the Fast Slow Pro (Seite 21 von 32) (Englisch)

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TIPS FOR PRESSURE &

SLOW COOKING

Rice

• The PRESSURE COOK RICE setting is

designed to cook rice so the rice grains

remain separate and tender.

• The rice setting is suitable for all types of rice

such as long grain rice, jasmine, basmati and

brown rice.

• 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. Water to

rice ratio is based on 1.5 parts water to

1 part rice. See Rice table on this page.

• After cooking, allow rice to stand in bowl for

5 minutes before stirring and serving.

RICE WATER SERVES

200g 300ml 1–2

250g 375ml 2

300g 450ml 2–3

350g 525ml 3–4

400g 600ml 4–5

450g 675ml 5–6

500g 750ml 6–7

600g 900ml 7–8

Risotto

• The PRESSURE COOK RISOTTO setting

is ideal for making creamy and ﬂavoursome

risotto without all the stirring, and in less than

half the time.

• With little or no evaporation during pressure

cooking, it is important to keep to the ratio of

1 part rice to 3 parts stock.

• If adding a lot of vegetables to the risotto,

reduce stock by a third.

• Use the SAUTÉ setting so soften the onions,

vegetables and aromatics and to deglaze the

pan with wine.

• The key to creamy risotto is toasting the rice

grains before the liquid is added. For best

results, use SAUTÉ setting to toast the

grains prior to cooking. Stir rice grains for

2–3 minutes or until the edges of the rice

grains become transparent and then

turn white.

• Rice will swell and double in size after

cooking. For best results, do not overﬁll the

cooking bowl. The total volume of uncooked

rice and stock should not exceed the ½ level

marking inside the removable cooking bowl.

Potatoes

• The PRESSURE COOK POTATO setting

is suitable for cooking both large and small

portions of potato.

• This setting is ideal to cook both peeled and

cut potatoes and whole large

unpeeled potatoes.

• If pressure cooking large whole potatoes,

wash well and prick potato 3–4 times with

a fork.

• Add 1 cup of water to the cooking bowl along

with prepared potatoes.

• For best results, do not overﬁll the cooking

bowl. The total volume of potatoes should not

exceed ¾ full.

Stock

• The PRESSURE & SLOW COOK STOCK

setting is suitable for beef, chicken and

vegetable stocks.

• If brown stocks are required, use SEAR

setting to colour beef or chicken bones prior

to pressure cooking.

• Vegetables such as onion, carrot and

celery should be cut into large pieces.

This will make it easier to strain at the

end of cooking.

• To shorten the pressurising time, either

add hot water to caramelised bones and

aromatics, or add cold water to bones while

still in SEAR setting and allow the water to

come to a simmer before pressure cooking.

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Sage BPR700 - the Fast Slow Pro Seite 21

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