Browning before slow cooking
Pre-browning meat and poultry, prior to slow
cooking, seals in the moisture, intensifies the
flavour and provides more tender results, whilst
producing richer flavours in other food, such as
onions, capsicums and leeks. Pre-browning may
take a little extra time, and whilst not strictly
necessary, the rewards are evident in the end
results. Use a non-stick pan to reduce the
amount of oil required.
Roasting
Roasting meats in the Kambrook Profile Slow
Cooker creates tender, flavoursome results
that are easy to slice. The long, slow, covered
cooking process breaks down and softens the
connective and muscle tissue within the meat.
Cheaper cuts of meat can be used to provide
perfect results cooked by this method.
Meat will not brown during the roasting process,
so for browner results seal in a frypan before
roasting.
The addition of liquid is not required for
roasting. Elevate the meat to be roasted on an
inverted, heatproof saucer or plate. This will
assist in keeping the surface of the meat dry
and free from any fat released throughout the
cooking process.
Whole fresh chickens can be roasted but if
chickens that have been frozen and thawed
are used they may release a significant amount
of liquid into the removable crockery bowl
whereby the chicken is pot-roasted or steamed
in this liquid.
Suitable Cuts for Roasting
Beef
Blade, Rump, Rib Roast, Sirloin, Fresh
Silverside, Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast,
Shank, Shoulder, Mini Roasts.
Veal
Leg, Loin, Rack, Shoulder/
Forequarter.
Pork
Loin, Neck, Leg (remove skin and
fat), Racks.
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 even-sized pieces
to ensure more even cooking. Frozen vegetables
must be thawed before adding to other foods
for cooking in the Kambrook Profile Slow
Cooker.
Preparing dried beans and pulses
If time permits, overnight soaking of dried
beans and pulses is preferable. After soaking,
drain the beans or pulses then place into the
removable crockery bowl then pour in water
that is double the volume of beans. Ensure the
removable crockery bowl is at least ½ to
3
⁄
4
full.
Cook beans on the HIGH Setting for 2-4 hours
or until tender. Pre-soaked beans and pulses will
cook a little faster.
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