Pot Roasting; Hints And Tips - SOLIS 820 Mode D'emploi

Browning before slow cooking
Pre-browning meat and poultry, prior to slow cook-
ing, seals in the moisture, intensifies the flavour
and provides more tender results, whilst produc-
ing 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. Use a non-
stick pan to reduce the amount of oil required.
Roasting
Roasting meats in the Slow Cooker creates tender,
flavoursome results that are easy to slice. The long,
slow, covered cooking process breaks down and
softens the connective and muscle tissue within the
meat. Cheaper cuts of meat can be used to provide
perfect results cooked by this method. Meat will not
brown during the roasting process, so for browner
results seal in a frypan before roasting.
The addition of liquid is not required for roasting.
Elevate the meat to be roasted on an inverted,
heatproof saucer or plate placed in the centre of
the removable crockery bowl. This will assist in
keeping the surface of the meat dry and free from
any fat released throughout the cooking process.
Suitable cuts for roasting
Beef Blade, rump, rib roast, sirloin, fresh
silverside, topside.
Lamb Leg, mid loin, rack, crown roast, shank,
shoulder, mini roasts.
Veal Leg, loin, rack, shoulder/forequarter.
Pork Loin, neck, leg, (remove skin and fat),
racks.

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 roast-
ing.
Suitable cuts for pot roasting
Beef Beef topside, blade, silverside roasts,
rolled brisket.
Lamb Forequarter, shank, shoulder.
Veal Shoulder/forequarter.
Pork Loin, neck.
Preparing vegetables
Vegetables should be cut into small even-sized
pieces to ensure more even cooking. Frozen vegeta-
bles must be thawed before adding to other foods
cooking in the Slow Cooker.
When cooking vegetables and meat together in the
Slow Cooker, the vegetables can cook at a slower
rate than the meat. To gain the best results, position
the vegetables on the base and sides of the Slow
Cooker and place the meat on top
Preparing dried beans and pulses
If time permits, overnight soaking of dried beans
and pulses is preferable. After soaking, drain and
place in the removable crockery bowl and cover
with sufficient water to reach double their volume.
Cook beans on the High setting for 2-4 hours or
until tender.
Pre-soaked beans and pulses will cook a little faster.

Hints and tips

• Always thaw frozen meat and poultry before
cooking.
• Trim all visible fat from meat or poultry.
• Meat and poultry require at least 6-7 hours of
cooking on Low setting.
• Ensure that the food or liquid to be cooked fills
at least ½ to ¾ or more of the removable
crockery bowl.
• On completion of cooking, if there is too much
liquid, remove the lid, turn the temperature
control dial to the High setting and cook for
35-40 minutes until the liquid reduces.
Do's
• Do ensure the removable crockery bowl is at
room temperature when placing into the stain-
less steel housing prior to cooking.
• Do avoid extreme temperature changes to the
removable crockery bowl and glass lid. Handle
the removable crockery bowl and glass lid with
care.
• Do use dry oven mitts when lifting the removable
crockery bowl containing hot liquids.
• Do place the removable crockery bowl onto a
heat proof placemat when serving from the
removable crockery bowl at the table.
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