Suitable Cuts for Roasting, Pot Roasting | Kambrook KSC360 instruction

Roasting

Roasting meats in the Kambrook Stainless Steel Slow Cooker creates tender, flavoursome results that are easy to slice. The long, slow, 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.

Whole fresh chickens can be roasted but if chickens that have been frozen and thawed are used they may release a significant amount of liquid into the removable crockery bowl whereby the chicken is pot-roasted or steamed in this liquid.

Suitable Cuts for Roasting

	Beef	Blade, Rump, Rib Roast, Sirloin,
	Beef	Fresh Silverside, Topside.
		Fresh Silverside, Topside.

	Lamb	Leg, Mid Loin, Rack, Crown Roast,
	Lamb	Shank, Shoulder, Mini Roasts.
		Shank, Shoulder, Mini Roasts.

	Veal	Leg, Loin, Rack, Shoulder/
	Veal	Forequarter.
		Forequarter.

	Pork	Loin, Neck, Leg (remove skin
	Pork	and fat), Racks.
		and fat), Racks.

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
	Beef	Roasts, Rolled Brisket.
		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 Stainless Steel 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 ¾ full. Cook beans on the High Setting for 2-4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.