Suitable Cuts for Roasting
Traditional Recipe Time
Meal Maker Recipe Time
Beef
Lamb
Veal
Pork
Blade, Rump, Rib Roast, Sirloin, Fresh Silverside, Topside.
Leg, Mid Loin, Rack, Crown Roast, Shank, Shoulder, Mini Roasts.
Leg, Loin, Rack, Shoulder/Forequarter.
Loin, Neck, Leg Racks. [remove skin and fat]
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
Traditional Recipe Time
Beef
Meal Maker Recipe Time
Beef Topside, Blade, Silverside Roasts, Rolled Brisket
Lamb
Forequarter, Shank, Shoulder
Veal
Shoulder/Forequarter
Pork
Loin, Neck
11
