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Sage by Heston Blumenthal the Fast Slow Cooker Pro
|Price:||£179.00 & FREE Delivery in the UK. Delivery Details|
|You Save:||£20.95 (10%)|
- 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||FREE Shipping||FREE Shipping|
|Sold By||Amazon.co.uk||Amazon.co.uk||Amazon.co.uk||Micronutrients Ltd.||Amazon.co.uk||Amazon.co.uk|
|Capacity||6 litres||2.2 litres||5 litres||5.7 litres||4.5 litres||4.7 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||30.99 x 35 x 26.01 cm|
|Item Weight||—||3.5 kg||4.5 kg||—||2.2 kg||5 kg|
|Material||—||stainless steel||Stainless Steel||—||—||—|
|Special Feature||—||Programmable; Keep Warm Function||—||Programmable||Glass Lid||Programmable|
|Wattage||1,100 watts||700 watts||900 watts||230 watts||180 watts||230 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?
Slow cookers used to be giant machines that took up way too much space, hauled out of a kitchen cupboard for 2 occasions during winter before being put away to collect dust. Pressure cookers were generally thought of as saucepans with a prepensity for coating your kitchen walls in stew before going into the bin.
No more! I love this thing. I love that I can sauté onions and carrots, before dumping in some minced pork, a wallop of red wine and sitting on the couch while dinner is essentially made for me. There isn't any chance of something boiling over or getting burnt, it's all carefully regulated so you don't have to worry about it. Risotto is amazingly easy, bourguignon is easy and incredible, potatos go from raw to mashed in minutes.
If you have a slow cooker, throw it out and get this. If you are tossing up getting this or an InstantPot, the truth is you can probably get either, but this looks lovely, has finer pressure control, and generally a better user interface over all. The cookbook you get with it is very good as well.
There are some issues though. You might think Bolognese takes the 20 minutes the preset is set for, but you factor in prep (10-15 minutes), building up pressure (5 minutes), cooking (20 minutes) pressure release (2-5 minutes) and then any reduction of liquids (10+ minutes) and it starts to add up. Don't think you can make dinner in 20 minutes with this thing because you can't. You often need to reduce things you cook as there is nowhere for the steam to escape to, so you don't get any natural reduction. Also sometimes the buildup of pressure can take quite some time, especially for Risotto.
Still. Get it. It's amazingly versatile and a great addition to any kitchen.
I use this at least 3 times a week now, from cooking whole chickens to biriyani curries. The included recipe book as a bit poor with only a few recipes I would use, but the instruction manual gives some good tips.
I've bought around 4 pressure cooker books, the one with the most down to earth recipes is one from Lakeland, which you can buy on Amazon.
If the gasket in your pressure cooker begins to smell (they all will regardless of brand) sage recommend pressure cooking lemon juice, lemon rind, water and vanilla extract to get rid of the smell, and it really works. Full info in this is in the instruction manual.
I haven't tried the slow cooker part yet (I used to cook a lot this way), as the results from pressure cooking seem to taste nicer, and the food stays jucier.
Most Recent Customer Reviews
Love it. Had it a while now and is very reliable. One tip, if you have the cooker in slow cook mode, take the valve off of the top. Read morePublished 1 month ago by Lau
Love this cooker! With a young baby I found it difficult to prepare meals on the hob as there was always a nappy to change, a hungry baby to feed, or to get to sleep etc. Read morePublished 2 months ago by Anna
Just bought this amazing machine and am so impressed with its abiltiies.
I have started a facebook page so we can all share recipes and ideas . Read more
I'm so disappointed with this purchase. It only comes with a ridiculous little recipe book and normal pressure cooker recipes require you to use the Custom settings. Read morePublished 4 months ago by pkirk25
I love this machine. I use it at least twice a week. Any dish cooked with meat is a winner.Published 4 months ago by Montana