Specifications
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Suggested Foods
Meats
Beef / Veal: Choose cuts that are full of avour and benet from braising.
› Arm pot roast
› Beef brisket or corned beef brisket
› Beef short ribs
› Bottom round roast
› Chuck or rump roast
› Chuck shoulder steak
› Veal shanks
Pork: Less tender cuts work best – the lean “new generation pork” may become dry when
cooked in Slow Cooker.
› Boston butt roast
› Pork shoulder pieces
› Sausages
› Country-style pork ribs (bone-in)
› Pork shoulder or blade roast
Lamb: Choose avourful cuts that benet from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry: Best choice: dark meat – bone-in and skinless. Breast meat can become dry in
texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Game: Game generally tends to be less tender so it is perfect for the
Slow Cooker.
› Venison roasts or stew meat
› Pheasant, duck thighs and legs
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