Breville BSC560XL brochure Begginers Guide, To Slow Cooking, Preparing Meat and Poultry

BEGGINERS GUIDE

a begginers guide to Slow CookING

to Slow Cooking

The Breville Slow Cooker with EasySear™ Insert is designed specifically for flavor 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 has now developed a Slow Cooker with EasySear™ Insert. Simply remove the EasySear™ Insert from the Slow Cooker and use on the gas, electric or ceramic stovetop to caramelized vegetables and sear meats before placing back into the appliance and commencing the Slow Cooker function.

The following is a guide to help simplify the process of slow cooking, allowing you to obtain optimum results from your Slow Cooker.

We have also included helpful hints and recipes for successful slow cooking.

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 1in - 1.5in (2.5cm - 3 cm). 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.

SUITABLE MEAT CUTS FOR

SLOW COOKING

Beef	Beef chuck, skirt, round steak,
	boneless shin (Gravy) beef,
	bone-in-shin (Osso Bucco).
Lamb	Lamb shanks, drumsticks
	(frenched shanks), neck chops,
	boned out forequarter or
	shoulder.
Veal	Veal diced leg, shoulder/
	forequarter chops and steaks,
	neck chops, knuckle (osso
	bucco)
Pork	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.

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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