Pot Roasting - Breville vtp140 User Manual

Preparing meat and poultry
When selecting meat, look for the leanest cuts. Trim any visible fat from the meat
because the slow cooking process will result in too much liquid in the form of fat. If
possible, use chicken without skin. For casserole style recipes, cut the meat into cubes,
approximately 2.5cm (1").
Less tender cuts of meat are ideal to use in your slow cooker because the prolonged
cooking periods make them tender and tasty. The table below shows suitable cuts.
Meat Cut
Beef Brisket, shin, silverside, topside, stewing steak, braising steak
Lamb Neck, forequarter, neck chops, shanks, shoulder chops
Pork Leg steaks, butterfly steaks, loin chops, fillet
Browning before cooking
Pre-browning meat and poultry prior to cooking seals in the moisture intensifies the
flavour and provides more tender results. It also provides much richer flavours in other
foods such as onions, peppers and leeks.
Pre-browning may take little extra time, and whilst not strictly necessary, the rewards
are evident in the end result. To brown, use a non-stick pan on the stove. Use a minimal
amount of oil. Without browning, some meat and poultry may appear bland when cooked
in your slow cooker.

Pot roasting

Roasting in your slow cooker results in tender, flavoursome meats which are easy to
slice. The long, covered, slow cooking process breaks down and softens the connective
tissues within the meat, therefore the cheaper cuts of meat provide perfect results.
Once again, a minimal amount of liquid is required for pot-roasting. Raise the meat
to be roasted on a bed of root vegetables so the meat is kept free of any fat released
throughout the cooking process.
Meat Cut
Beef
Brisket, blade, chuck, round, silverside, skirt, topside
Lamb Forequarter, shank, shoulder
Pork Loin, neck
Preparing vegetables
A characteristic of slow cooking is that vegetables generally cook much slower than most
meat. Most vegetables should be cut into small bite sized pieces and placed near to
the sides and as close to the bottom of the glass bowl as possible. Meat should then be
placed on top of the vegetables. Carrots should be peeled and placed where they will be
completely covered by liquid. Frozen vegetables should be thawed before using.
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