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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. Use a non-stick pan to reduce the
amount of oil required.
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 Profile Banquet
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
3
⁄4 full.
Cook beans on the HIGH Setting for 2-4 hours
or until tender. Pre-soaked beans and pulses will
cook a little faster.
CAUTION: DO NOT USE FOR DRY
COOKING.
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