Preparing Meat And Poultry; Preparing Vegetables - Sage theMulti Cooker BRC600UK Instruction Booklet

oPeRatIng yoUR neW aPPlIanCe
low or High Slow Cook Settings
Add all ingredients into the cooking
1.
bowl, ensuring denser foods are
spread evenly across the bottom of
the bowl and not heaped to one side
and the liquid level is between MIN
and MAX markings on the bowl.
Place the glass lid into position.
2.
Press the LOW SLOW COOK
3.
OR HIGH SLOW COOK button,
then press the START|CANCEL
button to activate the setting. The
START|CANCEL button surround
will illuminate red and cooking
will commence.
Allow to cook until the ready beeps
4.
sound. The unit then automatically
switches to KEEP WARM setting.
The Multi Cooker™ will remain on
5.
the KEEP WARM setting for 5 hours
before switching OFF.
The Sage™ by Heston Blumenthal ‰
Multi Cooker™ is designed specifically for
flavour layering. A technique professional
chefs use to enhance and deepen the taste of
meals by using the same pan for browning
onions, searing meats and creating
casseroles, curries, soups and bolognaise.
For this reason, Sage™ by Heston
Blumenthal ‰ have now developed a SLOW
COOK with a SAUTÉ|SEAR setting to
caramelise vegetables and sear meats before
commencing the slow cooker function.
Following is a guide to help simplify the
process of slow cooking, allowing you to
obtain optimum results from your Multi
Cooker™. We have also included helpful
hints for successful slow cooking.

PRePaRIng meat anD PoUltRy

Select the freshest cuts when purchasing
meat. Trim the meat or poultry of any visible
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. Frozen
vegetables must be thawed before adding to
other foods cooking in the Multi Cooker™.
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