Manual Sage BRC600 (page 16 of 28) (English)

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OPERATING YOUR NEW APPLIANCE

Low or High Slow Cook Settings

1. Add all ingredients into the cooking

bowl, ensuring denser foods are

spread evenly across the bottom of

the bowl and not heaped to one side

and the liquid level is between MIN

and MAX markings on the bowl.

2. Place the glass lid into position.

3. Press the LOW SLOW COOK

OR HIGH SLOW COOK button,

then press the START|CANCEL

button to activate the setting. The

START|CANCEL button surround

will illuminate red and cooking

will commence.

4. Allow to cook until the ready beeps

sound. The unit then automatically

switches to KEEP WARM setting.

5. The Multi Cooker™ will remain on

the KEEP WARM setting for 5 hours

before switching OFF.

The Sage™ by Heston Blumenthal

‰

Multi Cooker™ is designed speciﬁcally for

ﬂavour layering. A technique professional

chefs use to enhance and deepen the taste of

meals by using the same pan for browning

onions, searing meats and creating

casseroles, curries, soups and bolognaise.

For this reason, Sage™ by Heston

Blumenthal

‰

have now developed a SLOW

COOK with a SAUTÉ|SEAR setting to

caramelise vegetables and sear meats before

commencing the slow cooker function.

Following is a guide to help simplify the

process of slow cooking, allowing you to

obtain optimum results from your Multi

Cooker™. We have also included helpful

hints for successful slow cooking.

PREPARING MEAT AND POULTRY

Select the freshest cuts when purchasing

meat. Trim the meat or poultry of any visible

excess fat. If possible, purchase chicken

portions without the skin. Otherwise, the

slow cooking process will result in extra

liquid being formed from the fat as it melts.

For casserole type recipes, cut the meat into

cubes, approximately 4cm to 5cm. Slow

cooking allows less tender cuts of meat to

be used. The bones can be left in meat or

poultry. This imparts a good ﬂavour and

helps to keep the meat tender

during cooking.

SUITABLE MEAT CUTS FOR SLOW

COOKING

Beef chuck, skirt, round steak, boneless shin

(gravy) beef, bone-in-shin (osso bucco),

tri tip.

Lamb shanks, drumsticks (frenched shanks),

neck chops, boned out forequarter

or shoulder.

Veal diced leg, shoulder/forequarter chops

and steaks, neck chops, knuckle

(osso bucco).

Pork leg steaks, diced belly, diced shoulder,

boneless loin chops.

Chicken pieces bone in (thigh

cutlets/drumsticks).

Chicken thigh ﬁllets.

PREPARING VEGETABLES

Vegetables should be cut into even-sized

pieces to ensure more even cooking. Frozen

vegetables must be thawed before adding to

other foods cooking in the Multi Cooker™.

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Sage BRC600 Manual

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