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Slow Cook Mode 

What is it?

Slow Cook mode cooks up to 800 g meat in liquid for 1-8 hours at temperatures of 37-98°C.

How does it work?

Gently simmering ingredients over a longer period of time brings out deep, complex flavours that you won’t get with any other method of cooking.

Works best for:

• Busy families looking for a tasty and nutritious meal with no faff.
• Get ahead chefs looking to make delicious broths, soups and compotes.
• Experimenters looking to try out different cuts of meat such as beef brisket and pork shoulder.

Top Tips:

• • To prevent discolouration, the liquid in which the food is cooked needs to have an acidic ingredient, such as vinegar, apple juice, wine, lemon, or tomatoes.
• • Fat will not drain away when slow cooking meat, so it’s best to trim away any fat before starting.
• • For a deeper flavour in your finished dish, try using basic High Temp. recipes to brown your meat and sauté or caramelise onions or shallots before you start slow cooking.
• • Add spice or herbs at the beginning of cooking to further enhance the flavours of your dish.

3 Ways to Thicken a Sauce in your Slow Cooked Recipe

1. Add 10 g flour at the beginning of the recipe.
2. Add a mixture of 15 g cornflour and 15 g cold water at the end of the recipe and bring it to a simmer.
3. You can also use Thermomix® to reduce your sauce. At the end of cooking, either drain the stew through the simmering basket or Varoma dish, or simply remove the main ingredients with tongs. With cooking liquid in mixing bowl, place simmering basket in place of measuring cup on mixing bowl lid and reduce 10-15 min/120°C/speed 1 until desired consistency.