Filter
Top Products
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, boned out
forequarter or shoulder.
Veal Veal diced leg, shoulder/ forequarter
chops and steaks, neck chops, knuckle
(osso bucco)
Pork Pork leg steaks, diced belly, Diced
shoulder, Boneless loin chops
ROASTING IN THE SLOW COOKER
Roasting meats in the Avance Slow Cooker
creates tender, flavoursome results. The long,
slow, covered cooking process breaks down
and softens the connective and muscle tissue
within the meat, making it easier to slice.
Cheaper cuts of meat can be used to provide
perfect results when cooked by this method.
Meat will not brown during the Slow Cooking
process, so for browner results, sear 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.
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, sear 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
A Beginner’s Guide to Slow Cooking continued
10