A beginner’s guide to slow cooking, Preparing meat and poultry, Roasting – Kambrook KSC110 User Manual

Page 10: Traditional recipe time meal maker recipe time

Preparing Meat and Poultry

Select the leanest cuts when purchasing meat. Trim the meat or poultry of any

visible fat. If possible, purchase chicken portions without the skin. Otherwise, the

slow cooking process will result in extra liquid being formed from the fat as it melts.
For casserole-type recipes, cut the meat into cubes, approximately 2.5cm to

3cm. Slow cooking allows less tender cuts of meat to be used.

Suitable Meat Cuts for Slow Cooking

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.

Roasting

Roasting meats in the Slow Cooker

creates tender, flavoursome results

that are easy to slice. The long, slow,

A Beginner’s Guide to Slow Cooking

continued

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.

Traditional Recipe Time

Meal Maker Recipe Time

Beef

Lamb

Veal

Pork

Beef Chuck, Skirt, Round Steak,

Boneless Shin [Gravy] Beef, Bone-In

Shin [Osso Bucco].

Lamb Shanks, Drumsticks [Frenched

Shanks] Neck Chops, Best Neck Chops,

Boned Out Forequarter or Shoulder.

Diced Leg, Shoulder/ Forequarter

Chops and Steaks, Neck Chops,

Knuckle [Osso Bucco].

Leg Steaks, Diced Belly, Diced

Shoulder, Boneless Loin Chops.

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