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17
Hints and Tips continued
Slow Cooked Roasts
• You can roast a whole chicken as well as
whole pieces of meat, such as lamb, beef,
veal and pork by using the Slow Cook
menu.
• Roasts can be cooked without the addition
of liquid as they will release juices while
cooking. These juices are great to make
sauces and gravies.
• Roasting in the Slow Cooker will not brown
your meat or chicken, as roasting in an
oven does. If you want your roast to be
golden, we recommend browning the meat
first for a few minutes in a frypan to sear
the meat, and then slow cook.
• Approximate cooking times for well done:
LOW 2 hours per 500g
HIGH 1 hour per 500g
Note: Unlike roasting in your oven, meat
cooked to well done in the slow cooker will
still be very tender.
Slow Cooked Roast Chicken
• Wash the chicken in cold running water
and pat dry with an absorbent paper towel.
Rub with a little olive oil and season all
over with salt and pepper (or any other
spices you wish). Using a frypan, brown
the chicken for a few minutes on each side
until golden, then slow cook.
Note: Ensure chicken is cooked all the way
through by inserting a skewer or knife into
the meatiest part of the chicken. The juices
will be clear when the chicken is cooked
through. If the juices are pink, a little more
cooking is required.
Slow Cooked Stocks
• With your Sunbeam Duos you can easily
make stocks. Many slow cooker recipes
use stock as part of the ingredients. A
good stock is also the base of a great soup.
Stocks can be bought at supermarkets;
however, nothing beats the flavour of a
homemade stock.
• Making your own stock is a great way to use
up bones or carcasses that would normally
be thrown away.
• There is no need to peel your vegetables
when making a stock. Just ensure you wash
them well before use.
• Fresh made stock will keep in the
refrigerator for up to 4 days, but can be
frozen for up to 3 months.
• Always label and date your stock before
storing. It’s a good idea to freeze stock
in portioned sizes. So for example if you
generally use stocks in stews, casseroles,
curries etc, then freeze your stock in 1
cup portions. If you tend to use your stock
more for gravies and sauces, then freeze
it in smaller ¼ cup portions or even in
ice cube trays, so that you don’t need to
defrost large quantities at a time.
• To remove the excess fat, place the stock
in the fridge overnight, then skim the
solidified fat from the surface.
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