Preparing Meat and Poultry Preparing Vegetables Preparing Pulses Sautéing and Searing Pressure Cooking
Slow Cooking Steaming How To Roast Pressure Cooking Guide.

Preparing Meat and Poultry

Select cuts of meat suitable for pressure cooking by choosing cuts from the table below. Pressure cooking allows less tender cuts of meat to be cooked quickly and achieve a tender juicy result.

  • Using meat cuts with bones produces a more flavorsome and enriched result.
  • For best results, always trim away excess visible fat, grizzle and skin. These will form extra liquid as it melts and cooks.
  • For casserole type recipes, cut meat into even cubes approximately 1–2 inches.

Suitable meat cuts for pressure cooking and slow cooking

BEEF & VEALLAMBPORKCHICKEN
Chuck, skirt,
round steak,
boneless shin (Gravy) beef,
bone-in-shin and
cheeks (Osso Bucco),
Diced leg,
shoulder/forequarter
chops and steaks,
neck chops,
knuckle (Osso Bucco)
Shanks, drumsticks
(frenched shanks),
neck chops,
boned out
forequarter/shoulder
Diced leg,
shoulder/forequarter
chops and steaks,
neck chops,
knuckle (Osso Bucco)
Chicken drumsticks
and thighs both
bone in and fillet

Preparing Vegetables

  • Vegetables should be cut into even-sized pieces to ensure more even cooking.
  • When preparing vegetables for pressure cooking, always use fresh and not frozen.
  • If only frozen vegetables are available, thaw out before pressure cooking. Use LOW pressure setting for minimum time.
  • For better results only peel vegetables when appropriate. Hard vegetables such as beets and potatoes hold their shape better when left intact.

PREPARING DRIED PULSES

Preparing Dried Pulses

(Beans and Peas)

  • Legumes and pulses can be cooked without prior soaking.
  • To reduce the pressure cooking time, soak dried pulses in boiling water for 3 hours or overnight.
  • Always wash and drain pulses before cooking. Remove any discolored pulses.
  • For best cooking results, place pulses into the appliance and cover with water or stock at least 2 inches above the level of pulses.
  • Onions, bay leaves and garlic can be added to flavor the pulses.
  • Avoid adding salt prior to cooking, as this will toughen the skins of the beans and peas and prevent proper cooking.
  • Once pulses have cooked, drain away excess liquid, rinse lightly and use in recipes.

Sautéing and Searing

Sautéing and Searing in the Fast Slow Cooker may take a little extra time and while not strictly necessary, the rewards are evident in the end result. Sauté and Sear setting keeps the heat stable, for browning meat and caramelizing vegetables. This seals in the moisture, tenderizes, and intensifies the flavor.

Hints & Tips

  • Trim all visible fat from meat or poultry.
  • If a recipe calls for browning meat, it may be browned using SAUTÉ/SEAR setting.
  • After cooking, if the liquid quantity is excessive, remove the lid and operate the Fast Slow Cooker on SAUTÉ/SEAR setting for approximately 10–15 minutes or until the liquid reduces by the desired amount.

How to Sauté and Sear

  1. bpr600xl-22-49b-0-warmRemove power cord, connect it to pressure cooker base, and insert power cord to 110/120 volt power outlet. A single beep will sound, and 0:0 will be displayed on the LED display.
  2. bpr600xl-59b-collector-offClick steam condensation collector into place.
  3. Always ensure the lid is removed from the appliance before sautéing or searing.
  4. Press Function Button until SAUTÉ/SEAR indicator light flashes red.
  5. Press TIMER button to increase time from 02 minutes to maximum 99 minutes. To fast advance time, press and hold TIMER button until desired time is displayed.
  6. When desired cooking time is displayed, press START/CANCEL button. SAUTÉ/SEAR indicator light will stop flashing and will illuminate a solid red. The count down timer will commence. Allow the appliance to heat with the lid off for approximately 2–3 minutes before cooking.
  7. bpr600xl-19a-sauteAdd a small amount of oil or butter to removable cooking bowl.
  8. Place food to be sautéd/seared into cooking bowl. Depending on quantity of food, meat searing should be done in small batches.
  9. bpr600xl-19b-49a-functin-slowcookWhen finished sautéing or searing, select PRESSURE COOK or SLOW COOK by pressing FUNCTION button. (Refer to pressure cook or slow cook sections.

Pressure Cooking

bpr600xl-20a-48a-bowlinbase

  1. Place removable cooking bowl into stainless steel base.
  2. Attach clean silicone rubber gasket securely into gasket holder using the indicated arrows as a guide. bpr600xl-13b-20b-48b-lidgasket
    Ensure that the arrows are facing up when inserting into the lid. bpr600xl-20c-48c-1quart
  3. Place food to be cooked and a minimum of 1 quart (4 cups) combined food and liquid into removable cooking bowl.
  4. Close and lock lid by using the handle. Close lid in a clockwise direction by aligning “ALIGN” arrows.bpr600xl-21a-48d-52b-lidon The Lid arrow should align with stainless steel base arrow until it locks into place and is in the CLOSE position. This should be effortless.
  5. Select one of the following settings using the Pressure Control dial located on the handle:
    bpr600xl-21b-52b-highmedlow – Low (Low Pressure)
    - Medium (Moderate Pressure)
    - High (High Pressure)
  6. Ensure the Pressure Regulator Release Valve is turned to the PRESSURE position. For correct PRESSURE position, align the pressure release valve with the dash graphic that goes across the pressure safety valve.
    See diagram below. bpr600xl-21c-valve
    You may need to adjust the Pressure Release Valve until it is in the correct position. Note: The arrows should be aligned.
  7. Press the FUNCTION button until PRESSURE COOK indicator light flashes red.
  8. To set the TIMER; press the TIMER button to increase cooking time. This will be illuminated on LED display from 02 minutes to maximum 99 minutes. To fast advance time, press and hold down the TIMER button. When desired cooking time is displayed, press the START/CANCEL button.The function indicator light will stop flashing and will illuminate a solid red. Preheating will begin, control panel will continue to display selected cooking time. As selected pressure setting is achieved, there will be a slight hissing of steam from the Pressure Release Valve. After approximately 10 minutes, or more depending on the amount of liquid added to cooking bowl, selected cooking time will begin to count down in minutes and this is shown on LED display. [bpr600xl-22-49b-0-warm
  9. When LED displays “0” cooking has finished. The appliance will sound 5 beeps.
  10. To release pressure from Pressure Release Valve, press the Steam Release Button until initial bursts of steam have been released. Then you may either continue to press the Steam Release Button or rotate the Pressure Release Valve until all steam has been released and pressure indicator rod has dropped.
  11. Wait 1 minute after releasing pressure to unlock and remove lid.
  12. To open lid turn handle in a counterclockwise direction until aligning “ALIGN” arrows to the OPEN position. This should be effortless.
  13. Check food to see if it has been cooked sufficiently. If not, replace lid and lock into position following the previous steps.

Slow Cooking

The Fast Slow Cooker has been designed specifically with a unique Slow Cook setting for flavor layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same cooking bowl for sautéing onions and searing meats and creating casseroles, curries, soup, stock and bolognaise.

With the Fast Slow Cooker you can now sauté and slow cook in the cooker using the same non stick cooking bowl. Simply activate SAUTÉ/SEAR function to caramelize vegetables and sear meats and then start to SLOW COOK.

SLOW COOK setting on the Fast Slow Cooker will gently simmer food for an extended period of time.

Use this guide to adjust your favorite recipes:

TRADITIONAL COOKING TIMESLOW COOK SETTING TIME
60 to 120 minutes6 to 8 hours

HOW TO SLOW COOK

  1. Place removable cooking bowl into stainless steel base.
  2. Attach clean silicone rubber gasket securely into gasket holder using the indicated arrows as a guide. Ensure that the arrows are facing up when inserting into the lid.
    NOTE: Fit silicone rubber sealing gasket into lid if not already in place.
  3. Place a minimum of 1 quart (4 cups) combined food and liquid into removable cooking bowl.
  4. Close and lock lid by using handle. Close lid in a clockwise direction by aligning “ALIGN” arrows. Lid arrow should align with stainless steel base arrow until it locks into place and is in the CLOSE position. This should be effortless.
    NOTE: The Pressure Release Valve is not relevant during slow cooking.
  5. ]Press the FUNCTION button until SLOW COOK indicator light flashes red.
  6. To set the TIMER; press TIMER button and choose either 6 hours or 8 hours, 6H or 8H this will illuminate on LED display. When desired cooking time is displayed, press the START/CANCEL button. The function indicator light will stop flashing and will illuminate a solid red.
  7. Preheating will begin, the control panel will continue to display selected cooking time, and count down in one hour increments. The last hour will countdown in one minute increments on LED display.
  8. When the LED displays 0 cooking has finished. The appliance will sound 5 beeps and will automatically switch to KEEP WARM setting for 30 minutes.
  9. To open lid turn handle in a counterclockwise direction until aligning ALIGN arrows to OPEN position.

Using the Keep Warm Function

Automatically – after slow cooking has finished, keep warm will function for 30 minutes.

Manual – select keep warm function and time can be programmed from 02 to 99 minutes.

Steaming

Basic Steaming Chart

FOODTIME
Beets
Brussels sprouts
Parsnips
Squash pieces
20-25 minutes
8-10 minutes
5-6 minutes
10-12 minutes

HOW TO STEAM

bpr600xl-52a-trivet

  1. Place stainless steel trivet inside removable cooking bowl and add a minimum 1 quart (4 cups) of hot liquid (water or stock). Place stainless steel steaming basket containing food onto trivet using handle.
  2. bpr600xl-21a-48d-52b-lidonClose and lock lid by using handle. Close lid in a clockwise direction by aligning “ALIGN” arrows. Lid arrow should align with stainless steel base arrow until it locks into place and is in the CLOSE position. This should be effortless.
  3. Select one of the following settings using the Pressure Control dial located on the handle:
    bpr600xl-21b-52b-highmedlow
    • Low (Low Pressure)
    • Medium (Moderate Pressure)
    • High (High Pressure)
  4. Ensure the Pressure Release Valve is turned to the PRESSURE position.
  5. Press the FUNCTION button until PRESSURE COOK indicator light flashes red.
  6. To set TIMER; press TIMER button to increase the cooking time this will be illuminated on LED display from 02 minutes to maximum 99 minutes. To fast advance time, press and hold down TIMER button. When desired cooking time is displayed, press START/CANCEL button. The function indicator light will stop flashing and will illuminate a solid red. Preheating will begin, control panel will continue to display selected cooking time.
    As selected pressure setting is achieved, there will be a slight hissing of steam from the Pressure Release Valve. After approximately 10 minutes, or more depending on the amount of liquid added to cooking bowl, selected cooking time will begin to count down in minutes and this is shown on LED display.
  7. When LED displays 0 cooking has finished. Breville Fast Slow Cooker will sound 5 beeps.
  8. To release pressure , steam can be released in the following two ways:
    • bpr600xl-53-quickreleaseQuick Release – This method uses the Steam Release Button. Depress in short bursts until all steam has been released.

    IMPORTANT: Steam Release Button will be hot if pressed for prolonged period.

    • Slow Release – If the Steam release button is not depressed when cooking is finished, the steam will automatically vent out of the Pressure Release Valve slowly. This method is recommended for recipes containing larger quantities of liquid such as soups and casseroles to prevent liquid being forced out with the steam. The Slow Release method is also used to finish off recipes such as risottos and puddings.

    NOTE: Release steam by using method recommended in recipe (the Print Manual has several recipes).

  9. Wait a minimum 1 minute after releasing pressure/steam to unlock and remove the lid. To open the lid, use handle in a counterclockwise direction until aligning ALIGN arrows to the OPEN position. This should be effortless.
  10. Check food to see if it has been cooked sufficiently. If not, replace lid and lock into position and follow the previous steps, from step 4.

How To Roast

Roasting meats using either PRESSURE COOK or SLOW COOK settings, creates tender, flavorsome results. Both cooking processes break down and soften the connective and muscle tissue within the meat, making it easier to slice.

Using SLOW COOK or PRESSURE COOK Setting

bpr600xl-32-meatontrivet Elevate the meat to be cooked on provided stainless steel trivet. Add a minimum of 1 cup (250ml) hot liquid (water or stock).

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.

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 – METHOD

Meat will not be browned during PRESSURE COOK or SLOW COOK settings, so for seared results use the SAUTÉ setting first.

NOTE
    Do not use oil or milk as a liquid.
TIPThe SLOW COOK or PRESSURE COOK functions will stop operating if there is insufficient liquid. Add more liquid, make sure at all times a minimum 1 cup liquid is in cooking bowl during cooking.

Sauté Setting

  1. Press the FUNCTION button then select SAUTE, indicator light will illuminate.
  2. Enter 10 minutes TIME, time is displayed on LED.
  3. Press the 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 in place.

Pressure Cook Setting

  1. Press the FUNCTION button and select PRESSURE COOK, ensure indicator light illuminates.
  2. Enter 13 minutes for rare or 15–18 minutes for medium to well done TIME, time is displayed on LED.
  3. Ensure the Pressure Release Valve is turned to the PRESSURE position and Pressure Control Dial turned to LOW position.
  4. Press the START/CANCEL button.
  5. Once timer is 0 and 5 beeps sound, release PRESSURE.
  6. Open the lid. Rest meat on a plate, covered with foil for 10 minutes before carving. Season to taste and serve.

Pressure Cooking Guide

Your favorite traditional recipes can be easily adapted to PRESSURE COOK setting. The following charts are a guide to Pressure Cooking times as compared to conventional cooking times. If trying conventional recipes that are not included in our recipe section, we recommend you calculate that it will cook 70% faster than conventional cooking time.

NOTE
    Time will vary with individual recipes and according to nature of certain foods and quantities. If results are under cooked, close and lock lid, press FUNCTION button until PRESSURE COOK indicator light flashes red.
Set the timer accordingly and press START/CANCEL button to rebuild pressure and cook for required time.
MEAT, POULTRY & SEAFOODPRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
LAMB
Lamb Shanks 4 x 4.5–5" long
Lamb, 1" diced (2lbs)
 
HIGH
HIGH
 
30–35 minutes
10–12 minutes
 
2 hours
1½ –2 hours
BEEF/GAME
Rolled beef rib roast (2lbs)
Rabbit, pieces (2lbs)
 
HIGH then LOW
HIGH
 
13–15 minutes
25–30 minutes
 
2 hours
1½ hours
PORK
Spare Ribs (2lbs)
 
HIGH
 
15 minutes
 
45 minutes
POULTRY
Chicken breast fillets (4 halves)
Chicken drumsticks (8)
Whole chicken (2lbs)
 
MEDIUM
MEDIUM
MEDIUM
 
2–4 minutes
10–15 minutes
15–20 minutes
 
15–20 minutes
30–35 minutes
1 hour
FISH/SEAFOOD
Shrimp (2lbs)
Fish fillets (2lbs), cut into 1 inch cubes
 
LOW
LOW
 
2–3 minutes
2–3 minutes
 
5 minutes
6 minutes
NOTE
    To avoid overcooking fish and seafood when using PRESSURE COOK function, it is generally a good idea to release steam and remove lid to stop cooking immediately. Remove fish or seafood and serve.

Pressure Cooking Rice

Wash rice well until water runs clear. Drain well and add rice to removable cooking bowl, measure water or stock using rice cup provided and add to removable cooking bowl. Secure lid on.

  1. Press FUNCTION button, then select PRESSURE COOK; indicator light will illuminate.
  2. Enter TIME according to type of rice and quantity used. Time is displayed on LED.
  3. Ensure the Pressure Release Valve is turned to PRESSURE position and the Pressure Control Dial is turned to desired setting position. Press START/CANCEL button.
  4. Once timer is 0 and 5 beeps sound, release PRESSURE.
  5. Open lid. If water has not been completely absorbed, stir rice to evaporate excess moisture before removing.
NOTE
    When cooking rice, cereals or pasta, depressurize slowly after cooking by pressing the Steam Release button in short bursts.

TYPERICEWATERPRESSURE
SETTING
COOK TIME
WHITE Rice
Long or Short Grain,
JASMINE &
BASMATI Rice

(measure with
rice cup provided)
22LOW7 minutes
44LOW9 minutes
66LOW10 minutes
88LOW12 minutes
1010LOW14 minutes
BROWN Rice

(measure with
rice cup provided)
2MEDIUM15 minutes
46MEDIUM20 minutes
69MEDIUM25 minutes
812MEDIUM30 minutes
1015MEDIUM35 minutes

NOTES
    These cooking times are approximate only, and times will vary according to quantities and the nature of certain foods. If results are under-cooked, please refer to recipe section of the Print Manual (PDF) for recipes relating to these cooking charts.
    To speed up the buildup of pressure while pressure cooking, use boiling water or stock.
    Use rice cup supplied with the Fast Slow Cooker to measure rice and water. Rice cup is not a standard 1 cup U.S. measure.
    Do not exceed mark line 8 on the inside of the cooking bowl when pressure cooking foods that expand such as dried beans, grains and legumes.

IMPORTANT

Do not use the appliance to cook instant rice.

Pressure Cooking Legumes

LEGUMESPRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Cannellini beans

Chick peas (Garbanzo beans)

Lima beans, large
MEDIUM

MEDIUM

MEDIUM
12-15 minutes

35-40 minutes

6-8 minutes
40-45 minutes

2 hours

30 minutes

Pressure Cooking Vegetables and Fruit

VEGETABLESPRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Beets (baby) whole or
large beets (quartered)

Carrots, 1 inch slices

Corn on the cob, halved

Squash, diced

Potato, diced for mashing

Rutabaga, 1 inch slices
HIGH


MEDIUM

HIGH

LOW

MEDIUM

HIGH
6-8 minutes


2-3 minutes

3-4 minutes

10 minutes

8-10 minutes

4-5 minutes
20-25 minutes


6-10 minutes

10-12 minutes

20-30 minutes

10-15 minutes

15-20 minutes

FRUITPRESSURE
SETTING
PRESSURE
COOK TIME
CONVENTIONAL
COOKING TIME
Apples, whole

Peaches, whole

Pears, whole
LOW

LOW

LOW
5-6 minutes

4-5 minutes

12-15 minutes
30 minutes

20 minutes

30-35 minutes