Low Setting; High Setting; Auto Setting; Roasting In The Slow Cooker - Breville BSC560 Instruction Booklet

A BEGINNER'S GUIdE TO SLOW COOKING
NOTE
High humidity, altitude, cold tap
water, ingredients and minor
fluctuations may slightly affect the
cooking times in the slow cooker with
EasySear™ pan.

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
flavour distribution.
The High setting in this slow cooker
cooks considerably faster than the Auto or
Low settings and can be used if time is a
constraint. Simply place your favourite meal
on High for 3 to 4 hours and you will have a
cooked meal in a fraction of the time.

AUTO SETTING

The Auto 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 Flavour Maker 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
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.
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).
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.
15