Kambrook KSC4 - Manual (Page 6)

6
Browning before slow cooking
Pre-browning meat and poultry, prior to
slow cooking, seals in moisture, intensifies
the flavour and provides more tender
results, whilst producing richer flavours in
other foods, such as onions, capsicums and
leeks. Pre-browning may take a little extra
time, and whilst not strictly necessary, the
rewards are evident in the end results. It is
best to use a non-stick pan, reducing the
amount of oil needed.
Roasting
Roasting in the Slow Cooker results in
tender, flavoursome meats that are easy to
slice.Therefore the cheaper cuts of meat
provide perfect results cooked by this
method.The addition of liquid is not
required for roasting, however a minimal
amount is necessary for pot roasts. Elevate
the meat to be roasted on an inverted,
heatproof saucer or plate.This will assist
in keeping the surface of the meat dry and
free from any fat release throughout the
cooking process. Optionally, the meat can
be placed in an oven bag and sealed,
following the instructions on the
packaging. To brown meat it must be
sealed in a frypan prior to cooking.
Suitable Cuts for Roasting
(Note: Meat will not brown)
Suitable Cuts for Pot Roasting
Preparing vegetables
Vegetables should be prepared and cut
into small even sized pieces to ensure
more even cooking.Whole potatoes are
best, if cooked on the HIGH setting.
Frozen vegetables must be thawed before
adding to other foods cooking in the Slow
Cooker, such as an addition to a casserole.
When cooking vegetables and meat
together in the Slow Cooker, the
vegetables tend to 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.
Beef Blade, brisket, chuck, round,
shin, fresh silverside, skirt,
topside
Lamb Forequarter, neck chops,
shanks, shoulder chops
Veal Shoulder/forequarter, chops
and steaks, neck chops,
knuckle (osso bucco)
Pork Leg steaks, butterfly steaks,
boneless loin chops, fillet
Chicken Thigh pieces, drumsticks,
thigh fillets
Beef Blade, rump, rib roast, sirloin,
fresh silverside, topside
Lamb Leg, mid loin, rack, shank,
shoulder
Veal Leg, loin, rack,
shoulder/forequarter
Pork Loin, neck, leg (remove skin and
fat), racks
Beef Blade, chuck, round, fresh
silverside, skirt, topside
Lamb Forequarter, shank, shoulder
Veal Shoulder/forequarter
Pork Loin, neck, scotch fillet, shoulder
Chicken Drumsticks, thighs or whole
chicken