29
AFTER SALES SUPPORT
1300 886 649
AUS
MODEL: KY-385 PRODUCT CODE: 50844 08/2015
Recipes
Pulled Pork
Ingredients
1 tbsp cooking oil
2 tbsp Worcestershire sauce
1250g boneless pork (shoulder or blade roast) 1 tbsp sugar
400g tin diced tomatoes
1 heaped tbsp sweet paprika
½ cup vinegar
1 tsp salt
Preparation
• Preheat the cooker, covered, for 2–3 minutes on the
Sear/Sauté
setting.
Add a little oil and sear the meat for a few minutes.
Press the OFF | KEEP WARM button to cancel the program.
• Add all other ingredients, close the lid and set the unit to the
Slow Cook
program. Adjust the time to 8 hours. Keep the lid closed during cooking.
• At the end of the cooking time, remove the meat from the pot and let it rest.
Shred the meat with two forks and serve on burgers, sandwiches or tacos.
Osso Buco
Ingredients
6x 4cm thick osso buco slices (veal)
Gremolata
2 tbsp plain flour
4 garlic cloves, finely chopped
2 tbsp olive oil
Finely grated rind of 1 lemon
1/3 cup white wine
1/2 cup chopped fresh parsley
400g tin diced tomatoes
2 tsp caster sugar
Salt & freshly ground pepper
Preparation
• Preheat the cooker, covered, for 2–3 minutes on the
Sear/Sauté
setting. While
it is preheating, coat the veal slices in flour, shake off excess.
• Add a little oil and sear the meat in batches. Remove and set aside.
• Add the wine, bring to the boil and simmer for 1 minute. Return the meat to the pot
and add the tomatoes, sugar and seasoning.
• Press the OFF | KEEP WARM button, then set the unit to the
Slow Cook
program.
• Cook the osso buco for 6–7 hours, covered.
• Combine the ingredients for the gremolata and serve sprinkled on top of the meat
and sauce.
