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Simmering and Stewing
Large, less tender cuts of meat such as beef brisket, veal, lamb and
variety of meats such as heart, kidney and tongue are prepared by
simmering. Leave meat in one piece unless it is very large, then cut in
half. Stewing is much the same as simmering, except that the meat is
cut into small uniform pieces, usually 1- to 2-inch cubes.
1. Preheat unit over medium heat. Heat for 2 to 4 minutes and then
test with a few drops of water sprinkled on the cooking surface. If
the water scatters or dances, the unit is hot enough to place the
meat in. Place meat in unit and brown well on both sides.
2. Season meat with salt, pepper, herbs and spices, as desired. Add
amount of liquid specied in recipe but not more than 1 to 1 1/2
cups.
3. Cover unit and cook over medium heat until a vapor seal is
formed and the lid spins, then reduce heat to low. Simmer; do
not boil, over low heat until the meat is done.
4. Vegetables may be added if desired. Be sure to coordinate
cooking time of vegetables with that of the meat.
Roasting
Meat becomes juicy and avorful when roasted on top of the range.
Select chunky cuts of beef, veal, pork or lamb and use unit suitable for
size and shape of roast.
1. Preheat unit over medium heat. Heat for 2 to 4 minutes and then
test with a few drops of water sprinkled on the cooking surface. If
the water scatters or dances, the unit is hot enough to place the
meat in. Brown meat evenly on both sides and season to taste.
Do not add water.
2. Cover unit. When a vapor seal is formed and the lid spins, reduce
heat to low. Cook suciently.
3. Vegetables may be added if desired. Gravy may be made from
juices that accumulate.
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