peterjs replied:

Hi, as I am not a cook in any way this is from my wife. I cooked the egg and bacon recipe as in the cookbook and it did seem to take a while but was well worth it, just have to be a bit patient, for beef I use a blade steak roast with the bone out, put on Cobb with potatoes around it, takes about an hour and a half with lid on with 7 heat beads, I always have water in moat and have the lid on. I have found that it always cooks well, tasty and tender. Hope this helps. Jan & Pete. [Pete type, Jan cook]

Kiwi Kia replied:

The dearest cuts are the most tender, the tastiest cuts are the cheapest but toughest - unless you slow cook them !

if you are using any type of slow cooker you can use the cheapest meat and make scrummy meals.

porl replied:

Did you put the lid on. I have one and haven't tried the frypan but think after a few roasts and such you'd have to use the lid (will taste better anyhow), but if you did and it still was a dud then sorry and keen to hear what else people say.

Sand Man (SA) replied:

Brian,

The grill is no good. You need the Frypan which has a bi-metal base.
I find it works well without inverting the fire basket.

Alternatively, if you don't have the Frypan accessory, try a small frypan directly on top of the Pot Stand. (i.e. remove the grill altogether)

Takes a bit of experimenting but you will soon get the hang of it.

peterjs replied:

Hi again, no we did not invert the rack, but think it would be a good idea to get the extra heat and we have always used the lid and don’t take it off much at all, from what has been said before if you take the lid off to much that has a big affect on the timing of the cooking. Hope this helps, Jan & Pete

Brian replied:

Thanks to everyone for their two bobs worth , i should be full bottle now, well almost !!