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Suitable Meat Cuts
For Slow Cooking
Browning Before Slow Cooking
Pre-browning meat and poultry prior to slow cooking seals in the moisture, intensifies the flavours
and provides tender results, whilst also producing richer flavors in the other ingredients such as
onions, capsicum etc.
Pot Roasting
Additional liquid is required for pot roasting. Ensure there is sufficient liquid into the cooking pot
to cover roughly 1/3 of the meat. Remember that the meat will not brown during the pot roasting
process. For browner results use the brown function to seal the roast dish, before cooking.
Suitable
Beef
Lamb
Veal
Pork
Poultry
Meat cut for Slow Cooking
Chuck, skirt, round steak, shin or gravy, Osso Bucco
Leg steaks, diced belly, diced shoulder, boneless loin chops
Skinless pieces such as thighs and breasts
Lamb shanks, drumsticks, chops, neck chops, boned-out,
forequarter or shoulder
Diced leg, shoulder/forequarter chops and steak, neck chops,
knuckle (Osso Bucco)
