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11
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
Topside, Blade, Silverside
Roasts, Roller 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
cooking in the Banquet™ Slow Cooker.
Preparing dried beans and pulses
If time permits, overnight soaking of dried beans
and pulses is preferable. After soaking, drain and
place in the Banquet™ Slow Cooker 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.
A Beginner’s Guide to Slow Cooking continued