Meat/Stew – I used this setting for the Irish stew pictured below and it worked perfectly. The lamb fell off the bone and only took about 20 minutes.
Beans/Chilli – Made a beautiful bolognese sauce on this setting and although it probably wasn’t much faster than cooking on the hob I was able to cook for longer so got a much more intense flavour.
Slow Cook – Works just as as well as any slow cooker I’ve owned!
Dessert – I made the cheesecake from the recipe booklet which was delicious. My only pointer would be make sure to give the bowl and lid a VERY thorough clean before. When I opened the lid after cooking I could definitely smell the chicken curry from the day before.
Pressure Cook – Excellent at creating melt in your mouth meat dishes BUT it can take some getting used to. It was much more powerful than previous pressure cookers I’ve used. When I made a beef stew the potatoes totally disintegrated, even though I only had them in for 5 minutes! After some trial and error I’ve managed to master this setting now though.
Brown/Saute – Works great but does take a few minutes to get up to temperature.
There are still some functions I haven’t used but I’ll update the article as I get round to them.
One Comment
Trijit
It is really a useful thing for the students who live most of the time in a hostel. All the details are nicely described.