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15
A BEGINNER'S GUIDE TO SLOW COOKING
The Breville Flavour Maker is designed
specifically for flavour layering. A
technique professional chefs use to
enhance and deepen the taste of meals by
using the same pan for browning onions,
searing meats and creating casseroles,
curries, soup, stock and bolognaise.
For this reason, Breville have now
developed a Flavour Maker with a
EasySear™ pan. Simply remove the
EasySear™ pan from the slow cooker base
and use on the gas, electric or ceramic
stovetop to caramelise vegetables and sear
meats before placing back into the slow
cooker base and commencing the slow
cooker function.
Following is a guide to help simplify the
process of slow cooking, allowing you to
obtain optimum results from your
Flavour Maker.
We have also included helpful hints for
successful slow cooking. For recipes, go to
www.breville.com.au and recipe section in
this instruction book.
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 extra liquid
being formed from the fat as it melts.
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. The bones can be left on meat or
poultry if liked and will help to keep meat
tender during cooking.
SUITABLE MEAT CUTS FOR
SLOW COOKING
Beef Chuck, skirt, round steak,
boneless shin (Gravy) beef,
bone-in-shin (Osso Bucco).
Lamb Shanks, drumsticks (frenched shanks),
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
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 slow cooker with
EasySear™ pan.
PREPARING DRIED BEANS
AND PULSES
If time permits, overnight soaking of
dried beans and pulses is preferable. After
soaking, drain and place in the slow cooker
and cover with sufficient water to reach
double their volume. Cook beans on the
High setting for 2 to 4 hours or until tender.
Pre-soaked beans and pulses will cook a
little faster.