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COOKING TECHNIQUES
It is recommended during slow cooking
to place the Glass Lid on to retain heat.
During the cooking process the curry or
casserole will boil then turn off. This is
normal operating for a Temperature Probe
controlled unit.
RECOMMENDED CUTS FOR SLOW
COOKING (BRAISING)
BEEF
Diced blade (boneless), chuck, round, shin,
silverside
CHICKEN
Diced thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg
SLOW COOKING TIPS
• Cut meat into 1 inch (2.5 cm) cubes.
Trim any visible fat.
• Use a medium to low heat setting.
• Cook for approx 1½ - 2 hours, stirring
occasionally with the lid on.
• Add soft or quick cooking vegetables
such as mushrooms, tomatoes, beans or
corn in the last half hour of cooking.
• Thicken towards end of cooking by
stirring a little cornstarch blended
with water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra
oil may be needed).
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve
an authentic Asian appearance and even
cooking results, food should be cut into small,
even pieces. This allows food to cook quickly
and to be easily picked up with chopsticks.
SLICING
A straight slice is used for cutting meats
and vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
MATCHSTICK OR JULIENNE
First slice the vegetables as described above.
Then, stack slices and cut again into thin or
thick sticks depending on the recipe.
BEW600XL_IB_A10.indd 19 24/06/10 1:28 PM