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Roasting
Roasting meats in the Kambrook
Stainless Steel Slow Cooker 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. This will assist in
keeping the surface of the meat
dry and free from any fat released
throughout the cooking process.
Whole fresh chickens can be roasted
but if chickens that have been frozen
and thawed are used they may
release a significant amount of liquid
into the removable crockery bowl
whereby the chicken is pot-roasted or
steamed in this liquid.
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, seal 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.
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
for cooking in the Kambrook Stainless
Steel Slow Cooker.
Preparing Dried Beans
and Pulses
If time permits, overnight soaking of
dried beans and pulses is preferable.
After soaking, drain the beans or
pulses then place into the removable
crockery bowl then pour in water
that is double the volume of beans.
Ensure the removable crockery bowl
is at least ½ to ¾ full. Cook beans on
the High Setting for 2-4 hours or until
tender. Pre-soaked beans and pulses
will cook a little faster.