Filter
Top Products
9
Sauté and 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. The meat can be sautéed in the multi-cooker or browned
in a non-stick pan to reduce the amount of oil required. Refer to page 13 for
instructions on how to use the sauté function.
Pot Roasting
The addition of liquid is required for pot roasting. Place sufficient liquid into the
removable cooking bowl to cover up to a third of the meat. Meat will not brown
during the pot roasting process. For browner results, sauté in the multi-cooker or
seal in a frypan before pot roasting.
Suitable Cuts for Pot Roasting
Meat Type of Cut
Beef
Lamb
Veal
Pork
Beef Topside, Blade, Silverside Roasts,
Rolled Brisket
Forequarter, Shank, Shoulder
Shoulder/Forequarter
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
the multi-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
multi-cooker and cover with sufficient
water to reach double their volume.
Cook beans on the ‘SLOW COOK’
setting for 2–4 hours or until tender.
Pre-soaked beans and pulses will
cook a little faster.
Herbs and Spices
Leaf or whole herbs and spices are
preferred. If using ground or dried
herbs and spices, add during the last
hour of cooking.
NOTE: Always taste and season
before serving.
Milk and Cream
Milk, cream and sour cream tend
to break down during extended
cooking. When possible, add during
the last hour of cooking.
KMC200_IB_D11_FA.indd 9 18/08/11 3:06 PM