cecotec ChupChup Manuel D'instructions page 25

PREPARING MEAT AND POULTRY
When preparing meat, look for the leanest cuts. Trim any visible fat from meat slices because
the slow cooking process will result in too much fat liquid. If possible, use chicken without skin.
For casserole-style recipes, cut meat into cubes, approximately 2.5-cm thick.
Less tender meat cuts are ideal to use in slow cookers because prolonged cooking processes
make them tender and tasty. The table below shows cuts suitable for use.
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 them in the slow cooker intensifies flavour
and provides more tender results.
It also achieves much more intense flavours in other foods such as onions, peppers and leeks.
Pre-browning may take a little extra time, and whilst not strictly necessary, the rewards are
evident in the end result. To brown, use a non-stick pan. Use minimum amount of oil. Without
pre-browning, some meat and poultry may result bland when cooked in your slow cooker.
ROASTING
Roasting in your slow cooker results in tender, flavoursome meats which are easy to slice. The
long, slow, covered cooking process breaks down and softens the connective tissues within
the meats, therefore meat results are very successful.
The addition of liquids is not necessary for roasting. A minimal amount is required for pot-
roasting. Raise the meat to be roasted on an inverted heatproof plate or saucer so the meat is
kept free of any fat released throughout the cooking process. Suitable cuts for roasting include:
Meat Cut
Beef Blade, fillet, rump, sirloin, silverside, topside
Lamb Leg, mid loin, rack, shank, shoulders, mini roast
Pork Loin, neck, leg, racks
ENGLISH
25