Kambrook KMC200 Sauté and Browning Before Slow Cooking, Pot Roasting, Preparing Vegetables, Meat

Sauté and 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. The meat can be sautéed in the multi-cooker or browned in a non-stick pan to reduce the amount of oil required. Refer to page 13 for instructions on how to use the sauté function.

Pot Roasting

The addition of liquid is required for pot roasting. Place sufficient liquid into the removable cooking bowl to cover up to a third of the meat. Meat will not brown during the pot roasting process. For browner results, sauté in the multi-cooker or seal in a frypan before pot roasting.

Suitable Cuts for Pot Roasting

Meat

Beef

Lamb

Veal

Pork

Type of Cut

Beef Topside, Blade, Silverside Roasts, Rolled Brisket

Forequarter, Shank, Shoulder

Shoulder/Forequarter

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 the multi-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 multi-cooker and cover with sufficient water to reach double their volume. Cook beans on the ‘SLOW COOK’ setting for 2–4 hours or until tender. Pre-soaked beans and pulses will cook a little faster.

Herbs and Spices

Leaf or whole herbs and spices are preferred. If using ground or dried herbs and spices, add during the last hour of cooking.

NOTE: Always taste and season before serving.

Milk and Cream

Milk, cream and sour cream tend to break down during extended cooking. When possible, add during the last hour of cooking.

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