Breville the Flavor Maker BSC560 Manuel D'instructions page 13

LOW SETTING
The LOW setting gently simmers food for an
extended period of time without overcooking
or burning. No stirring is required when using
this setting.
HIGH SETTING
The HIGH setting will cook food in
approximately half the time required for the
LOW setting. Some foods may boil when
cooked on the High setting, so it may be
necessary to add extra liquid. This will depend
on the recipe and the amount of time in which
it is cooked. Occasional stirring of stews and
casseroles will improve flavor distribution.
The HIGH setting in this slow cooker cooks
considerably faster than the LOW or DUAL
settings and can be used if time is a constraint.
Simply place your favorite meal on High for
3 to 4 hours and you will have a cooked meal in
a fraction of the time.
DUAL SETTING
The DUAL setting will begin cooking on High
and then will shift to Low after approximately
2 hours of cooking time for added ease
and simplicity.
ROASTING IN THE SLOW COOKER
Roasting meats in the Flavor Maker™ creates
tender, flavorsome results. The long, slow,
covered cooking process breaks down and
softens the connective and muscle tissue
within the meat, making it easier to slice.
Cheaper cuts of meat can be used to provide
perfect results cooked by this method.
Meat will not brown during the slow cooking
process, so for browner results sear in the
EasySear™ pan on the stovetop first before
placing back into the slow cooker base.
The addition of liquid is not required for
roasting. Elevate the meat to be cooked on the
provided stainless steel rack. This will assist
in keeping the surface of the meat dry and free
from any fat released throughout the
cooking process.
All manuals and user guides at all-guides.com
POT ROASTING IN THE
SLOW COOKER
The addition of liquid is required for pot
roasting. Place sufficient liquid into the
removable EasySear™ pan to cover up to a third
of the meat. Meat will not brown during the pot
roasting process, so for browner results sear in
the EasySear™ pan on the stovetop first before
placing back into the slow cooker base for
pot roasting.
SUITABLE MEAT CUTS
FOR ROASTING
Beef Blade, Rump, Rib Roast, Sirloin, Silverside,
Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast, Shank,
Shoulder, Mini Roasts.
Veal Leg, Loin, Rack,
Shoulder/Forequarter.
Pork Loin, Neck, Leg, Racks
(remove skin & fat).
SUITABLE MEAT CUTS FOR
POT ROASTING
Beef Topside, Blade, Silverside Roasts, Rolled
Brisket.
Lamb Forequarter, Shank, Shoulder.
Veal Shoulder/Forequarter.
Pork Loin, Neck.
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