Breville the Smart Temp Operations Instructions download pdf (Page 19)

18

A BEGINNERS GUIDE TO SLOW COOKING

STIRRING THE FOOD

Little or no stirring is required when using a

slow cooker. However, occasionally stirring

the food when using the High setting.

Stirring once or twice during cooking will

improve the ﬂavour distribution of your

meal.

PREPARING MEAT AND POULTRY

Select the freshest cuts when purchasing

meat.. Trim the meat or poultry of any

visible fat. If possible, purchase chicken

portions without the skin. Otherwise, the

slow cooking process will result in extra

liquid from the fat.

For casserole-type recipes, cut the meat

into cubes, approximately 3cm-5cm. Slow

cooking allows less tender cuts of meat to

be used.

SUITABLE MEAT CUTS FOR SLOW COOKING

Beef Beef chuck, skirt, round steak,

boneless shin (gravy) beef,

bone-in shin (Osso Bucco) Tri Tip

Lamb Lamb shanks, drumsticks, (Frenched

Shanks) neck chops, best 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.

Poultry Skinless pieces (legs, thighs, Maryland).

BROWNING BEFORE

SLOW COOKING

Pre-browning meat and poultry, prior to slow

cooking, seals in the moisture, intensiﬁes the

ﬂavour and provides more tender results.

It also produces richer ﬂavours in other

food, such as onions, capsicums and leeks.

Pre-browning may take a little extra time,

however, the rewards are evident in the end

results. Use a non-stick pan to reduce the

amount of oil required.

ROASTING

Roasting meats in a slow cooker creates

tender, ﬂavoursome results that are easy

to slice. The long, slow, covered cooking

process breaks down and softens the

connective and muscle tissue within the

meat. Cheaper cuts of meat can be used

to provide perfect results cooked by this

method.

Meat will not brown during the roasting

process, so for browner results seal in a

frypan before roasting.

Whole chickens roasted by this method will

release a large amount of fat and liquid.

The addition of liquid is not required for

roasting. Elevate the meat to be roasted

on an inverted, heat proof saucer or plate.

This will assist in keeping the surface of

the meat dry and free from any fat released

throughout the cooking process.

SUITABLE CUTS FOR ROASTING

Beef Blade, rump, rib roast, sirloin, fresh

silverside, topside.

Lamb Leg, mid loin, rack, crown roast, shank,

shoulder, mini roasts.

Veal Leg, loin, rack, shoulder/forequarter.

Pork Loin, neck, leg (remove skin and fat), racks.

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