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OPERATING YOUR BREVILLE PRODUCT
SUITABLE MEAT CUTS FOR SLOW
COOKING
Beef chuck, skirt, round steak, boneless shin
(gravy) beef, bone-in-shin (osso bucco).
Lamb shanks, drumsticks (frenched shanks),
neck chops, boned out forequarter
or shoulder.
Veal diced leg, shoulder/forequarter chops
and steaks, neck chops, knuckle
(osso bucco).
Pork leg steaks, diced belly, diced shoulder,
boneless loin chops.
Chicken pieces bone in
(thigh cutlets/drumsticks).
Chicken thigh fillets.
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 multi cooker.
