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Meat and Poultry
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour
and nutritional value. The leanest cuts of meat are best for slow cooking.
Trim excess fat from the meat because this can add to the liquid during cooking in the form of fat.
Where possible, use chicken without skin.
Cut the meat into evenly sized cubes (approx. 2.5 cm) for casseroles and stews.
Suitable cuts include:
Beef - Brisket, shin, silverside, topside, stewing steak, braising steak, chuck
Pork - Leg, shoulder, belly, cheek, chump
Lamb - Shanks, leg, shoulder, neck
CONVERTING RECIPES FROM A TRADITIONAL OVEN
These times are approximate and can vary depending on the ingredients and quantities. Always
check that the food is thoroughly cooked before serving.
Oven cooking time
15-30 minutes
30-60 minutes
1-3 hours
IMPORTANT INFORMATION
When slow cooking, if there is an interruption to the mains power supply during cooking of 2
hours or less, the appliance will resume cooking once the power is restored, and continue for the
remaining amount of time that has been programmed. If the power is interrupted for longer than 2
hours the display will flash "----" to indicate that the food should be discarded. If you are not sure
how long the appliance has been off, discard the food.
STEAM
1.
Fill the cooking pot with water to a depth of approx. 2 - 2.5 cm.
This will give you approx. 30 minutes of steaming. Don't add too
much water otherwise the ingredients will be submerged.
2.
Place the steaming rack into the cooking pot (fig. E). Add
ingredients such as fresh vegetables cut to a uniform size to the
cooking pot and cover with glass lid.
3.
Plug in the appliance. The main control display will flash "----". This
indicates that the heat is off and the appliance is ready to be programmed.
4.
Press the Steam button.
5.
The display will flash and show a default time of 30 minutes. To adjust the cooking time, use
the
and
buttons. The maximum cooking time is 20 hours.
6.
Press the I/O button. The display will stop flashing and the cooking pot will start to heat up.
7.
When the temperature of the unit reaches 100°C the time will begin to count down.
8.
When the cooking time has ended, the unit will stop heating and return to the default display:
"----".
Tip
•
Keep an eye on fresh vegetables and don't overcook. Aim for brightly coloured and slightly
softened but not limp.
e
f
g
e
f
i
g
Time on low (hours)
h
A
i
h
A
h
D
h
D
4-6
6-8
8-12
h
B
h
E
2
12
Time on high (hours)
1-2
h
B
2-4
4-7
h
C
h
E
2
j
h
C
k
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