Breville the Smart Temp Operations Instructions download pdf (Page 20)

A BEGINNERS GUIDE TO SLOW COOKING

POT ROASTING

The addition of liquid is required for pot

roasting. Place sufﬁcient liquid into the

removable crockery bowl to cover up to

a third of the meat. Meat will not brown

during the pot roasting process. For browner

results, seal in a frypan before pot roasting.

SUITABLE CUTS FOR POT ROASTING

Beef Beef topside, blade, silverside roasts,

rolled brisket.

Lamb Forequarter, shank, shoulder.

Veal Shoulder/forequarter.

Pork Loin, neck.

PREPARING VEGETABLES

Vegetables should be cut into small

even-sized pieces to ensure even cooking.

Frozen vegetables must be thawed before

adding to other foods being cooked in the

slow cooker.

When cooking vegetables and meat

together in the slow cooker, the vegetables

cook at a slower rate than the meat. To gain

the best results, position the vegetables on

the base and sides of the slow cooker and

place the meat on top.

PREPARING DRIED BEANS

AND PULSES

If time permits, overnight soaking of

dried beans and pulses is preferable. After

soaking, drain and place in the slow cooker

and cover with sufﬁcient water to reach

double their volume. Cook beans on the

High setting for 2-4 hours or until tender.

Pre-soaked beans and pulses will cook a

little faster.

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Breville the Smart Temp Operations Instructions Page 20