Roasting; Liquid; Beans And Pulses; Casseroles/Vegetables - Sunbeam HP005 Instruction/Recipe Booklet

A guide to slow cooking continued

Roasting.

Roasting in a slow cooker is the process
whereby meat cooks slowly in the moist heat
of a closed casserole.
Cheaper cuts of meat are especially suitable
for roasting as the slow cooking process
breaks down the tough muscle in meats. If
you want to keep meat out of the juice and
allow for fat drainage when roasting, place
the meat on a wire rack.
when roasting whole pieces of lamb, beef or
chicken, liquid is not required.
Pot roasts, corned meats etc. need to be
barely covered with liquid.
Oven bags can be used when roasting lamb,
beef and chicken.

Liquid.

The lid will stop steam from escaping, so it is
normal for at least one cup of liquid to form
in the slow cooker.
In most recipes additional liquid is not
needed, however an extra cup of liquid may
be added if desired.

Beans and pulses.

Soak dried beans and pulses overnight. Place
in the slow cooker and cover with double
their volume of water.
Cover and cook on 2 for 5-6 hours or until
tender.
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Casseroles.
when preparing meat casseroles, best results
are achieved when the meat is lightly coated
in flour and browned in a frypan before
adding to the slow cooker. This helps seal
in juices, giving a more flavoursome, tender
result.
To thicken a casserole, simply set the slow
cooker to heat setting 2 and stir through
a thickening agent such as cornflour with
water. Replace lid and allow to simmer until
thickened.
Note: Remember to increase cooking time by
30 minutes each time the lid is lifted.
Vegetables.
Cut vegetables into small even size pieces for
even cooking results.
Root vegetables such as potatoes should be
cooked on heat setting 2.
Frozen vegetables should be thawed before
adding to a casserole.
when cooking meat and vegetables together,
place vegetables on the bottom and sides of
slow cooker, and place the meat on top. This
will encourage even cooking of both.