Sunbeam HP8555 manual Hints and Tips continued, Roasting Meat such as beef, lamb and veal, Stocks

Hints and Tips continued

Roasting Meat (such as beef, lamb and veal)

To get the best roasting results, we recommend sealing your meat first. Trim away any excess fat. Rub the meat with a little oil and season with salt and pepper (or any other flavourings or spices you wish to use). Set the Browning mode to SEAR, and when pre-heated, cook meat for a few minutes on each side. Set the Slow Cooker mode to LOW or HIGH and cook for the appropriate time.

Approximate cooking times for well done:

LOW	2 hours per 500g
HIGH	1 hour per 500g

Note: Unlike roasting in your oven, meat cooked to well done in the slow cooker will still be very tender.

Roasting Chicken

Wash the chicken in cold running water and pat dry with an absorbent paper towel. Rub with a little olive oil and season all over with salt and pepper (or any other spices you wish). Set the Browning mode to SEAR, and when pre-heated, cook the chicken for a few minutes on each side until golden. Set the Slow Cooker mode to LOW or HIGH and cook for the appropriate time.

Approximate cooking times:

LOW	2 hours per 500g
HIGH	1 hour per 500g

Note: Ensure chicken is cooked all the way through by inserting a skewer or knife into the meatiest part of the chicken. The juices will be clear when the chicken is cooked through. If the juices are pink, a little more cooking is required.

Stocks

•Many slow cooker recipes use stock as part of the ingredients. A good stock is also the base of a great soup. Stocks can be bought at supermarkets; however, nothing beats the flavour of a homemade stock.

•Making your own stock is a great way to use up bones or carcasses that would normally be thrown away.

•There is no need to peel your vegetables when making a stock. Just ensure you wash them well before use.

•Fresh made stock will keep in the refrigerator for up to 4 days, but can be frozen for up to 3 months.

•Always label and date your stock before storing. It’s a good idea to freeze stock in portioned sizes. So for example if you generally use stocks in stews, casseroles, curries etc, then freeze your stock in 1 cup portions. If you tend to use your stock more for gravies and sauces, then freeze it in smaller ¼ cup portions or even in ice cube trays, so that you don’t need to defrost large quantities at a time.

•To remove the excess fat, place the stock in the fridge overnight, then skim the solidified fat from the surface.

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