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A Beginner's Guide to Slow Cooking
SUITABLE MEAT CUTS FOR ROASTING
Beef
Beef Blade, Rump, Rib Roast, Sirloin,
Lamb
Lamb Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini Roasts.
Veal
Pork
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 appliance for pot roasting.
SUITABLE MEAT CUTS FOR POT ROASTING
Beef
Topside, Blade, Silverside Roasts,
Lamb
Veal
Pork
USING THE EASYSEAR™ PAN AS
STAND ALONE COOKWARE
This Slow Cooker is equipped with a diecast removable
EasySear™ non-stick pan 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.
The removable EasySear™ Pan is safe for use on
stovetops and in conventional ovens up to 250ºC.
With proper use and maintenance, these products will
give many years of service and help to make this Slow
Cooker a convenient, reliable and versatile meal maker.
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Fresh Silverside, Topside.
Veal Leg, Loin, Rack,
Shoulder/Forequarter.
Pork Loin, Neck, Leg, Racks
( remove skin & fat).
Rolled Brisket.
Forequarter, Shank, Shoulder.
Shoulder/Forequarter.
Loin, Neck.
continued
NOTE
We do not recommend to use the stainless steel lid
in the oven. If it is used in an oven it may discolour.
NOTE
While silicone handles are heat resistant to 250°C
(it is not recomended to use for extended periods
above 200°C).
11/11/09 9:10 AM
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