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Roasting Meat (such as beef, lamb and veal)
• To get the best roasting results, we
recommend sealing your meat first. Trim
away any excess fat. Rub the meat with a
little oil and season with salt and pepper
(or any other flavourings or spices you wish
to use). Use the Brown menu, and when
pre-heated, cook meat for a few minutes
on each side. Set the Slow Cooker mode to
LOW or HIGH and cook for the appropriate
time.
Approximate cooking times for well done:
LOW 2 hours per 500g
HIGH 1 hour per 500g
Note: Unlike roasting in your oven, meat
cooked to well done in the slow cooker will
still be very tender.
Roasting Chicken
• Wash the chicken in cold running water
and pat dry with an absorbent paper towel.
Rub with a little olive oil and season all
over with salt and pepper (or any other
spices you wish). Use the Brown menu,
and when pre-heated, cook the chicken for
a few minutes on each side until golden.
Set the Slow Cooker mode to LOW or HIGH
and cook for the appropriate time.
Approximate cooking times:
LOW 2 hours per 500g
HIGH 1 hour per 500g
Note: Ensure chicken is cooked all the way
through by inserting a skewer or knife into
the meatiest part of the chicken. The juices
will be clear when the chicken is cooked
through. If the juices are pink, a little more
cooking is required.
Stocks
• You can easily make stocks. Many slow
cooker recipes use stock as part of the
ingredients. A good stock is also the base
of a great soup. Stocks can be bought at
supermarkets; however, nothing beats the
flavour of a homemade stock.
• Making your own stock is a great way to
use up bones or carcasses that would
normally be thrown away.
• There is no need to peel your vegetables
when making a stock. Just ensure you wash
them well before use.
• Fresh made stock will keep in the
refrigerator for up to 4 days, but can be
frozen for up to 3 months.
• Always label and date your stock before
storing. It’s a good idea to freeze stock
in portioned sizes. So for example if you
generally use stocks in stews, casseroles,
curries etc, then freeze your stock in 1
cup portions. If you tend to use your stock
more for gravies and sauces, then freeze
it in smaller ¼ cup portions or even in
ice cube trays, so that you don’t need to
defrost large quantities at a time.
• To remove the excess fat, place the stock
in the fridge overnight, then skim the
solidified fat from the surface.
Hints and Tips continued