55
obtain optimum results from your multicooker. We have also included helpful hints
for successful slow cooking. For recipes, go to the recipe section in this instruction
book.
PREPARING MEAT AND POULTRY
Select the freshest cuts when purchasing meat. Trim the meat or poultry of any visi-
ble excess 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 4cm to
5cm. Slow cooking allows less tender cuts of meat to be used. The bones can be left
in meat or poultry. This imparts a good flavour and helps to keep the meat tender
during cooking.
Suitable meat cuts for slow cooking
Beef chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso bucco),
tri tip.
Lamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or
shoulder.
Veal diced leg, shoulder/forequarter chops and steaks, neck chops, knuckle (osso
bucco).
Pork leg steaks, diced belly, diced shoulder, boneless loin chops.
Chicken pieces bone in (thigh cutlets/drumsticks).
Chicken thigh fillets.
PREPARING VEGETABLES
Vegetables should be cut into even-sized pieces to ensure more even cooking. Fro-
zen vegetables must be thawed before adding to other foods cooking in the multi-
cooker.
To Next Page
Need help?
General
