4.3
Owner's of the Breville Slow Cooker BSC560XL gave it a score of 4.3 out of 5. Here's how the scores stacked up:
14
15
The Breville Slow Cooker with EasySear™
Insert is designed specifically for flavor
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, soup, stock and
bolognaise.
For this reason, Breville has now developed
a Slow Cooker with EasySear™ Insert.
Simply remove the EasySear™ Insert from
the Slow Cooker and use on the gas,
electric or ceramic stovetop to caramelized
vegetables and sear meats before placing
back into the appliance and commencing
the Slow Cooker function.
The following is a guide to help simplify
the process of slow cooking, allowing you
to obtain optimum results from your Slow
Cooker.
We have also included helpful hints and
recipes for successful slow cooking.
PREPARING MEAT AND POULTRY
Select the leanest cuts when purchasing
meat. Trim the meat or poultry of any visible
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 1in - 1.5in
(2.5cm - 3 cm). Slow cooking allows less
tender cuts of meat to be used. The bones
can be left on meat or poultry if liked
and will help to keep meat tender during
cooking.
A BEGGINERS GUIDE TO SLOW COOKING
Beef Beef chuck, skirt, round steak,
boneless shin (Gravy) beef,
bone-in-shin (Osso Bucco).
Lamb Lamb shanks, drumsticks
(frenched shanks), neck chops,
boned out forequarter or
shoulder.
Veal Veal diced leg, shoulder/
forequarter chops and steaks,
neck chops, knuckle (osso
bucco)
Pork Pork leg steaks, diced belly,
Diced shoulder, Boneless loin
chops
SUITABLE MEAT CUTS FOR
SLOW COOKING
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 Slow Cooker.
PREPARING DRIED BEANS
AND PULSES
If time permits, overnight soaking of dried
beans and pulses is preferable. After
soaking, drain and place in the Slow
Cooker and cover with sufficient water to
reach double their volume. Cook beans on
the HIGH setting for 2 to 4 hours or until
tender. Pre-soaked beans and pulses will
cook a little faster.
BEGGINERS GUIDE
to Slow Cooking
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