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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
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.
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 2–4 hours or until
tender. Pre-soaked beans and pulses will
cook a little faster.
HINTS AND TIPS
Always thaw frozen meat and poultry
before cooking.
Trim all visible fat from meat or poultry.
Meat and poultry require at least 6–7
hours of cooking on Low setting.
Ensure that the food or liquid to be
cooked fills half or more of the removable
crockery bowl.
On completion of cooking, if there is too
much liquid remove the lid, turn the
temperature control dial to the High
setting and cook for 35–40 minutes until
the liquid reduces.
DO’S
Do ensure the removable crockery bowl
is at room temperature when placing into
the Stainless Steel Housing prior to
cooking.
Do avoid extreme temperature changes to
the crockery bowl and glass lid. Handle
the crockery bowl and glass lid with care.
Do use oven mitts when lifting the
crockery bowl containing hot liquids.
Do place the removable crockery bowl
onto a heat proof placemat when serving
from the crockery bowl at the table.
DON’TS
Do not place removable crockery bowl or
glass lid into or under cold water while
still hot.
Do not use the removable crockery bowl
or glass lid if chipped or cracked.
Do not operate the Slow Cooker without
the removable crockery bowl in position.
Do not place a hot removable crockery
bowl onto a wet surface.
Do not cook with fr
ozen meats or poultr
y
.
Beef Beef Topside, Blade, Silverside
Roasts, Rolled Brisket.
Lamb Forequarter, Shank, Shoulder
Veal Shoulder/Forequarter.
Pork Loin, Neck.