Bedienungsanleitung Solis 820 (Seite 25 von 28) (Deutsch, Englisch, Französisch)

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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.

Anleitung_slow_cooker.indd 25 31.1.2008 15:59:21 Uhr

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