10
Hints and Tips continued
Roasting Meat (such as beef, lamb and veal)
To get the best roasting results, we
recommend sealing your meat first. Trim
away any excess fat. Rub the meat with a
little oil and season with salt and pepper
(or any other flavourings or spices you wish
to use). Set the Browning mode to SEAR,
and when pre-heated, cook meat for a few
minutes on each side. Set the Slow Cooker
mode to LOW or HIGH and cook for the
appropriate time.
Approximate cooking times for well done:
LOW
2 hours per 500g
HIGH
1 hour per 500g
Note:
Unlike roasting in your oven, meat
cooked to well done in the slow cooker will
still be very tender.
Roasting Chicken
Wash the chicken in cold running water and
pat dry with an absorbent paper towel. Rub
with a little olive oil and season all over with
salt and pepper (or any other spices you
wish). Set the Browning mode to SEAR, and
when pre-heated, cook the chicken for a few
minutes on each side until golden. Set the
Slow Cooker mode to LOW or HIGH and cook
for the appropriate time.
Approximate cooking times:
LOW
2 hours per 500g
HIGH
1 hour per 500g
Note:
Ensure chicken is cooked all the way
through by inserting a skewer or knife into
the meatiest part of the chicken. The juices
will be clear when the chicken is cooked
through. If the juices are pink, a little more
cooking is required.
Stocks
• Many slow cooker recipes use stock as part
of the ingredients. A good stock is also the
base of a great soup. Stocks can be bought
at supermarkets; however, nothing beats
the flavour of a homemade stock.
• Making your own stock is a great way to
use up bones or carcasses that would
normally be thrown away.
• There is no need to peel your vegetables
when making a stock. Just ensure you wash
them well before use.
• Fresh made stock will keep in the
refrigerator for up to 4 days, but can be
frozen for up to 3 months.
• Always label and date your stock before
storing. It’s a good idea to freeze stock
in portioned sizes. So for example if you
generally use stocks in stews, casseroles,
curries etc, then freeze your stock in 1
cup portions. If you tend to use your stock
more for gravies and sauces, then freeze
it in smaller ¼ cup portions or even in
ice cube trays, so that you don’t need to
defrost large quantities at a time.
• To remove the excess fat, place the stock
in the fridge overnight, then skim the
solidified fat from the surface.
