45
preparing Meat and poultry
Select the freshest cuts when purchasing meat. Trim the meat or poultry of any visible excess
fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking pro-
cess will result in extra liquid being formed from the fat as it melts. For casserole type recipes,
cut the meat into cubes, approximately 4cm to 5cm. Slow cooking allows less tender cuts of
meat to be used. The bones can be left in meat or poultry. This imparts a good flavour and
helps to keep the meat tender during cooking.
suitable meat cuts for slow cooking
Beef chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso bucco), tri tip.
Lamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or shoulder.
Veal diced leg, shoulder/forequarter chops and steaks, neck chops, knuckle (osso bucco).
Pork leg steaks, diced belly, diced shoulder, boneless loin chops.
Chicken pieces bone in (thigh cutlets/drumsticks).
Chicken thigh fillets.
preparing vegetables
Vegetables should be cut into even-sized pieces to ensure more even cooking. Frozen vegeta-
bles must be thawed before adding to other foods cooking in the multicooker.
rice cooking tables
The rice scoop provided with your multicooker is used in the following tables.
note:
The multicooker rice scoop is not a standard metric measuring cup. 1 multicooker rice
scoop is equal to 150g of uncooked rice and 180ml of water. If your multicooker rice scoop
is lost or misplaced, use another cup but maintain the same cooking ratios and ensure you do
not exceed the 10 scoop maximum line in the removable cooking bowl:
White Rice = 1 scoop rice + 1 scoop water
Brown Rice = 1 scoop rice + 1½ scoops water
}
Using the multicooker rice scoop
white rice
Uncooked white rice (Multi
-
cooker Rice scoops)
Cold tap water (Multi
-
cooker Rice scoops )
Cooked rice –approx.
(Multicooker Rice
scoops)
Cooking time – approx.
(minutes)
2
2
5
10-12
4
4
9
12-15
6
6
15
15-20
8
8
16
20-25
10
10
27
25-30