Bellini BTSSC70 - A Beginners Guide to Slow Cooking

7
5
.
When cooking is complete, turn the
Temperature Control Dial to the OFF position,
switch off at the power outlet, remove the
power plug and then the connector end from
the appliance inlet.
POWER
Important
•
Always use the Slow Cooker with Searing
Pan
on a dry, level surface.
•
Never operate the Slow Cooker without the
removable
Searing
Pan positioned in the
stainless steel housing.
•
Never operate the Slow Cooker without food
and liquids in the removable
Searing
Pan.
•
Always have the tempered glass lid firmly
in position on the removable
Searing
Pan
throughout the operation of the Slow Cooker
unless it is stated in a recipe to have it
removed.
•
Always use dry pot holders or oven mitts to
remove the
Searing
Pan when hot.
•
While providing some protection the silicone
handles will become hot during use.
•
Do not place the removable
Searing
Pan or
stainless steel Lid when hot on any surface
that may be affected by heat.
A Beginner’s Guide to
Slow Cooking
The Bellini Slow Cooker with
Searing
Pan is
designed specifically for flavour layering. A
technique professional chefs use to enhance and
deepen the taste of meals by using the same pan
for browning onions, searing meats and creating
casseroles, curries, soup, stock and bolognaise.
For this reason,
Bellini
have now developed a
Slow Cooker with
Searing
Pan. Simply remove
the
Searing
Pan from the Slow Cooker and use on
the gas, electric or ceramic stovetop to caramelise
vegetables and sear meats before placing back
into the appliance and commencing the Slow
Cooker function.
Following is a guide to help simplify the process
of slow cooking, allowing you to obtain optimum
results from your Slow Cooker with
Searing
Pan.
We have also included helpful hints for successful
slow cooking.
Preparing Meat and Poultry
Select the leanest cuts when purchasing meat.
Trim the meat or poultry of any visible fat. If
possible, purchase chicken portions without the
skin. Otherwise, the slow cooking process will
result in extra liquid being formed from the fat as
it melts.
For casserole type recipes, cut the meat into
cubes, approximately 2.5cm to 3cm. Slow cooking
allows less tender cuts of meat to be used. The
bones can be left on meat or poultry if liked and
will help to keep meat tender during cooking.
Suitable Meat Cuts For Slow Cooking
Beef
Beef chuck, skirt, round steak,
boneless shin (Gravy) beef,
bone-in-shin (Osso Bucco).
Lamb
Lamb shanks, drumsticks (frenched
shanks), neck chops, boned out
forequarter or shoulder.
Veal
Veal diced leg, shoulder/ forequarter
chops and steaks, neck chops,
knuckle (osso bucco)
Pork
Pork leg steaks, diced belly, Diced
shoulder, Boneless loin chops