Browning before slow cooking, Roasting

Beef	Blade, brisket, chuck, round,
	shin, fresh silverside, skirt,
	topside
Lamb	Forequarter, neck chops,
	shanks, shoulder chops
Veal	Shoulder/forequarter, chops
	and steaks, neck chops,
	knuckle (osso bucco)
Pork	Leg steaks, butterfly steaks,
	boneless loin chops, fillet
Chicken	Thigh pieces, drumsticks,
	thigh fillets

Browning before slow cooking

Pre-browning meat and poultry, prior to slow cooking, seals in moisture, intensifies the flavour and provides more tender results, whilst producing richer flavours in other foods, 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. It is best to use a non-stick pan, reducing the amount of oil needed.

Roasting

Roasting in the Slow Cooker results in tender, flavoursome meats that are easy to slice.Therefore the cheaper cuts of meat provide perfect results cooked by this method.The addition of liquid is not required for roasting, however a minimal amount is necessary for pot roasts. 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 release throughout the cooking process. Optionally, the meat can be placed in an oven bag and sealed,

following the instructions on the packaging. To brown meat it must be sealed in a frypan prior to cooking.

Suitable Cuts for Roasting (Note: Meat will not brown)

Beef	Blade, rump, rib roast, sirloin,
	fresh silverside, topside
Lamb	Leg, mid loin, rack, shank,
	shoulder
Veal	Leg, loin, rack,
	shoulder/forequarter
Pork	Loin, neck, leg (remove skin and
	fat), racks

Suitable Cuts for Pot Roasting

Beef	Blade, chuck, round, fresh
	silverside, skirt, topside
Lamb	Forequarter, shank, shoulder
Veal	Shoulder/forequarter
Pork	Loin, neck, scotch fillet, shoulder
Chicken	Drumsticks, thighs or whole
	chicken

Preparing vegetables

Vegetables should be prepared and cut into small even sized pieces to ensure more even cooking.Whole potatoes are best, if cooked on the HIGH setting. Frozen vegetables must be thawed before adding to other foods cooking in the Slow Cooker, such as an addition to a casserole. When cooking vegetables and meat together in the Slow Cooker, the vegetables tend to cook at a slower rate than the meat.To gain the best results, position the vegetables on the base and sides of the Slow Cooker and place the meat on top.