Breville BSC560 Beginners Guide to Slow Cooking, Preparing Vegetables, Preparing Meat and Poultry

A BEGINNER'S GUIDE TO SLOW COOKING

The Breville Flavour Maker is designed specifically for flavour layering. A technique professional chefs use to enhance and deepen the taste of meals by using the same pan for browning onions, searing meats and creating casseroles, curries, soup, stock and bolognaise.

For this reason, Breville have now developed a Flavour Maker with a EasySear™ pan. Simply remove the EasySear™ pan from the slow cooker base and use on the gas, electric or ceramic stovetop to caramelise vegetables and sear meats before placing back into the slow cooker base and commencing the Slow Cook function.

Following is a guide to help simplify the process of slow cooking, allowing you to obtain optimum results from your Flavour Maker.

We have also included helpful hints for successful slow cooking. For recipes, go to www.breville.com.au and recipes in this instruction book.

SUITABLE MEAT CUTS FOR

SLOW COOKING

Beef	Chuck, skirt, round steak, boneless
	shin (Gravy) beef,
	bone-in-shin (Osso Bucco).
Lamb	Shanks, drumsticks (frenched shanks),
	neck chops, boned out forequarter or
	shoulder.
Veal	Diced leg, shoulder/ forequarter chops
	and steaks, neck chops,
	knuckle (Osso Bucco)
Pork	Leg steaks, diced belly,
	Diced shoulder, Boneless loin chops

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 with a EasySear™ pan.

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. The bones can be left on meat or poultry if liked and will help to keep meat tender during cooking.

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 to 4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

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