Breville Smart Temp BSC420, Инструкция пользователя

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19
A BEGINNERS GUIdE TO SLOW COOKING
POT ROASTING
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
removable crockery bowl to cover up to
a third of the meat. Meat will not brown
during the pot roasting process. For browner
results, seal in a frypan before pot roasting.
SUITABLE CUTS FOR POT ROASTING
Beef Beef topside, blade, silverside roasts,
rolled brisket.
Lamb Forequarter, shank, shoulder.
Veal Shoulder/forequarter.
Pork Loin, neck.
PREPARING vEGETABLES
Vegetables should be cut into small
even-sized pieces to ensure even cooking.
Frozen vegetables must be thawed before
adding to other foods being cooked in the
slow cooker.
When cooking vegetables and meat
together in the slow cooker, the vegetables
cook at a slower rate than the meat. To gain
the best results, position the vegetables on
the base and sides of the slow cooker and
place the meat on top.
PREPARING dRIEd BEANS
ANd PULSES
If time permits, overnight soaking of
dried beans and pulses is preferable. After
soaking, drain and place in the slow cooker
and cover with sufficient water to reach
double their volume. Cook beans on the
High setting for 2-4 hours or until tender.
Pre-soaked beans and pulses will cook a
little faster.