Roasting In The Slow Cooker
Roasting meats in the Slow Cooker with
Pan creates tender, flavoursome 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
Pan on the stovetop first before placing
back into the appliance for cooking.
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.
Suitable Meat 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/
Pork Loin, Neck, Leg, Racks (remove
Pot Roasting In The Slow Cooker
The addition of liquid is required for pot roasting.
Place sufficient liquid into the removable
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
the stovetop first before placing back into the
appliance for pot roasting.
Suitable Meat Cuts For Pot Roasting
Topside, Blade, Silverside Roasts,
Forequarter, Shank, Shoulder.
Using The Searing Pan and Tempered glass
lid As Stand Alone Cookware
This Slow Cooker is equipped with a diecast
non-stick pan and a tempered
glass lid to withstand temperature extremes. It
can be used for browning and searing on a gas,
electric or ceramic stovetop or as a traditional
roasting pan for use in the oven.
use on stovetops and in conventional ovens up to
With proper use and maintenance, these products
will give many years of service and help to make
this Slow Cooker a convenient, reliable and
Trim all visible fat from meat or poultry.
If a recipe calls for browning the meat, it may
electric or ceramic stovetop.
Meat and poultry require at least 6 to 7 hours
of cooking on Low setting or 3 to 4 hours on
Ensure that the food or liquid to be cooked fills
If after cooking the liquid quantity is excessive,
remove the Lid and operate the Slow Cooker
Pan on the High setting for 30 to
45 minutes or until the liquid reduces by the
desired amount. Alternatively, the liquid can be
thickened by adding a mixture of cornflour and
water and cooking on High setting without the
Lid until sauce has thickened.
Always thaw frozen meat and poultry before
Use dry oven mitts when lifting the stainless
Pan onto a heat proof mat if
To keep foods warm for serving, turn control to
the Low setting until ready to serve.
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