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14
Slow Cooking
Guide
The Searing Slow Cooker is designed for
flavour layering, which allows you to enhance
and deepen the taste of meals by using the
same pan for browning, searing and slow
cooking. Depending on the temperature and
ingredients, slow cooking can take between
3 and 12 hours.
Browning prior to slow cooking is
recommended but not strictly necessary.
Searing and browning seals in the moisture,
intensifies the flavour and provides most
tender results.
PREPARING MEAT
When purchasing meat for slow cooking, select
leaner cuts and trim the meat or poultry of any
visible fat.
For casserole type recipes, cut the meat into
cubes, approximately 2.5
–3 cm. Slow cooking
allows less tender cuts of meat to be used. The
bones can be left on meat or poultry, if desired,
and will help to keep meat tender during
cooking but will increase the required cooking
time.
SUITABLE CUTS FOR SLOW COOKING
Beef Chuck, skirt, round steak, boneless shin (gravy)
beef, bone-in-shin (Osso Bucco)
Lamb Shanks, drumsticks (frenched shanks), neck chops,
boned out forequarter or shoulder
Veal Diced leg, shoulder / forequarter chops and steaks,
neck chops, knuckle
Pork Leg steaks, diced belly, diced shoulder, boneless
loin chops
Chicken Drumsticks, thigh meat, Maryland, lovely legs and
wing drumettes without skin
PREPARING VEGETABLES
All vegetables should be cut into even-sized
pieces (approximately 2
–3cm) to ensure even
cooking. Frozen vegetables must be thawed
before adding to other foods cooking in the
slow cooker.
PREPARING DRIED BEANS AND
PULSES
For best results, it is recommended to soak
dried beans and pulses overnight. After
soaking, drain, rinse and place into the slow
cooker bowl with sufficient water to allow the
beans or pulses to double in volume. Cook on
HIGH SLOW COOK for 2
–4 hours.
ROASTING IN THE SLOW COOKER
Roasting meats in the slow cooker creates
tender, flavoursome results. The long, slow,
covered cooking process breaks down and
softens the connective and muscle tissue
within the meat, making it easier to slice.
Cheaper cuts of meat can be used with this
method.
Meat will not brown during the slow cooking
process, for browner results, sear the meat
using the HIGH SEAR function prior to slow
cooking.
The addition of liquid is not required for
roasting. Elevate the meat to be cooked on the
trivet. This will assist in keeping the surface of
the meat dry and free from any fat release while
cooking.
SUITABLE CUTS FOR ROASTING
Beef Blade, rump, rib roast, fillet, sirloin, topside
Lamb Leg, mid loin, rack, crown roast, shanks, shoulder,
mini roasts
Veal Leg, loin, rack, shoulder / forequarter
Pork Loin, neck, leg, racks (remove skins and fat)
POT ROASTING IN THE SLOW
COOKER
The addition of liquid is required for pot-
roasting. Place sufficient liquid in the cooking
bowl, to cover up to a third of the meat. Meat
will not brown during the pot-roasting process,
so for browner results sear the meat first using
the HIGH SEAR function.
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