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A beginner’s guide to slow cooking
continued
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 Avance Meal Maker 3 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 placed in the centre of the
removable crockery bowl. This will assist in keeping
the surface of the meat dry and free from any fat
released throughout the cooking process.
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.
Preparing vegetables
Vegetables should be cut into small even-sized
pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding to other
foods cooking in the Avance Meal Maker 3.
When cooking vegetables and meat together in the
Avance Meal Maker 3, the vegetables can cook at a
slower rate than the meat. To gain the best results,
position the vegetables on the base and sides of the
Avance Meal Maker 3 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 removable crockery bowl 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.
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.
Suitable cuts for pot roasting
Beef Beef topside, blade, silverside
roasts, rolled brisket.
Lamb Forequarter, shank, shoulder.
Veal Shoulder/forequarter.
Pork Loin, neck.
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Adapting liquid amounts
When food is cooking in your Avance Meal Maker 3,
most moisture is retained. To allow for this when
using traditional recipes it is advisable to halve the
liquid content.
However, after cooking if the liquid quantity
is excessive, remove the lid and operate the Avance
Meal Maker 3 on the High setting for 30-45 minutes
or until the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by adding
a mixture of cornflour and water.
Stirring the food
Little or no stirring is required when using the Low
setting placed in the centre of the removable
crockery bow. However, stirring the food when using
the High setting ensures even flavour distribution.
Preparing meat and poultry
Select the leanest cuts when purchasing meat.
Trim the meat or poultry of any visible fat. If
possible, purchase chicken portions without the skin.
Otherwise, the slow cooking process will result in
the fat melting and creating extra liquid .
Whole chickens may release a large amount of liquid
and fat when using the slow cooking process.
For casserole-type recipes, cut the meat into cubes,
approximately 2.5cm to 3cm. Slow cooking allows
less tender cuts of meat to be used.
Suitable meat cuts for slow cooking
Beef Beef chuck, skirt, round steak,
boneless shin (gravy) beef,
bone-in shin (Osso Bucco)
Lamb Lamb shanks, drumsticks
(frenched shanks), neck chops,
best 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