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Sage by Heston Blumenthal the Fast Slow Cooker Pro
|Price:||£159.00 & FREE Delivery in the UK. Delivery Details|
|You Save:||£40.95 (20%)|
- With its 6 L capacity, the Sage Fast Slow Pro can pressure cook, slow cook, steam, reduce, sauté and sear with the press of a button. Rely on the fully interactive LCD to tell you when it's building pressure, cooking and releasing steam
- Dual sensors at the top and bottom monitor ingredients for more accurate temperature and pressure control, while the hands-free steam release automatically varies across foods to maximise flavour and texture
- 12 smart menus and eight pressure levels range from low (10 kpa) for delicate foods to high (80 kpa) for extra fast cooking
- Eight smart programs and three heat settings allow slow cooking from 2-10 hours and automatically switches to keep warm at the end of cooking
- Stainless steel construction with three-way safety system - safety locking lid, hands-free auto steam release and safety valve
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This item Sage by Heston Blumenthal the Fast Slow Cooker Pro
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||
|Capacity||6 litres||2.2 litres||5 litres||5.7 litres||4.5 litres|
|Item Dimensions||—||26.5 x 29 x 30 cm||30.8 x 30.8 x 35.7 cm||27 x 41 x 30 cm||23.5 x 31 x 16.5 cm|
|Item Weight||—||3.5 kg||4.5 kg||—||2.2 kg|
|Material||—||Stainless Steel||Stainless Steel||—||—|
|Special Feature||—||Programmable; Keep Warm Function||—||Programmable||Glass Lid|
|Wattage||1,100 watts||700 watts||900 watts||230 watts||180 watts|
Some foods are tender with time, others are tastier under pressure, but how do you know the pressure, temperature and time different foods need ?It's all possible with the 'Fast Slow Pro' a multicooker with pressure and slow cook menus that automatically adjust time, temperature and pressure between fast and slow cooking.
From the manufacturer
Sage by Heston Blumenthal are constantly searching for ways to prepare and cook meals so they are both healthy and delicious.
Food will taste better with the right texture, cook with the most accurate temperature, and prepare in conditions specific to each ingredient.
How do you know the pressure, temperature and time different foods need?
Everyone loves one-pot cooking- it’s simple, big on flavour and well-suited to the thrifty, tougher cuts of meat that benefit from slow cooking.
"I’ve long been a champion of this style of cuisine and one of the best tools for getting it right is a pressure cooker (I use them all the time in my restaurants, particularly for producing stocks with real depth and intensity)."
A pressure cooker can produce exceptionally tender results while maximising flavour extracted from ingredients. Since it’s a sealed container, it holds onto many of the more delicate aromas that would otherwise evaporate.
The fact that a pressure cooker does all this at temperatures above 212ºF has two huge benefits in the kitchen; it generates lots of reactions that create even more complex flavours. And it can cut cooking times by up to two-thirds. So it’s good for your day as well as your taste buds.
With the Fast Slow Pro you can have the best of both worlds. With a pressure setting and a slow cook setting, you can get tender results with all the time in the world, or no time at all.
Tastier under pressure
Pressure cooking work by creating a fully sealed environment that traps the steam created by cooking food. As steam builds, it creates pressure on the contents allowing the cooking temperature to go well over 212ºF.
Tender with time
Different cuts of meat benefit from being pushed through these temperature ranges at different rates, and understanding the structure of the meat you are cooking will help determine the best cooking method for getting the most out of each cut.
Stocks and Soups
Stock is the foundation of so many dishes, so it’s vital to extract the maximum amount of flavour from its ingredients. While simmering stock on the stove fills your kitchen with wonderful cooking aromas, these aromas are actually components of flavour escaping from the broth.
The fully sealed environment of a pressure cooker traps escaping aromas and steam. As they condense onto the lid they drip back into the pot, infusing the stock with flavour. The built up steam then creates a pressure system on the liquid that allows temperature to 212ºF without coming to boil.
If you’ve ever attempted to make risotto, you know it requires constant attention and stirring. If you don’t stir, the risotto sauce ends up thin and flat instead of thick and creamy.
The Pressure Cook Risotto setting uses controlled temperature to create tiny simmering bubbles in the liquid to agitate the grains against one another and release the starch for simple, stir-free risotto in a fraction of the time.
Meat and Poultry
To get the most flavour out of your meat, use the sear function to brown it off prior to pressure and slow cooking. The high temperature setting not only browns the exterior surface of the meat for added texture, but also keeps flavour compounds and juices from the searing process in the bowl, developing rich flavours throughout the pressure and slow cooking process.
For a quick treat without all the fuss, use the Pressure Cook Desserts setting which uses low pressure to gently cook cakes, cheesecakes, custards and puddings in half the time.
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Top customer reviews
The reason why we are only giving 4 start and not 5 is because one of cooker claims is misleading. It's sold as a 6 litre capacity but the most you can put in it is 4 litres. We actually purchased this product because it had a larger capacity than our slow cooker of 4 litres but have kept this product because we love it so much. We spoke to Sage who were quite off about the 6 litre capacity statement and compared it with a microwave saying that you wouldn't fill a microwave up to it's capacity and turn it on! Funny thing is, if you look at their kettles, these are sold on the capacity of what they can actually take and not the size of the kettle so why is this not sold in the same way?
Should I criticize something, it would be that an electric pressure cooker is kind of slow to build up pressure. If you want to open it and put in something more it will take a lot of time to do so. It is not a major problem, but if you think you can do a recipe in 30 minutes - you will get irritable because it takes about 30 minutes to build and then release pressure with this cooker. It depends what you do and how much, but my experince is about 30 minutes for building pressure and then release.
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