6
•
When removing the Glass Lid
(2)
, tilt so that the
opening faces away from you to avoid being burnt
by the released steam.
•
The Glass Lid handle
(1)
, Base Unit
(4)
and
Partitioned Cooking Pot
(3)
, as well as the outside
of the Base Unit all become very warm during
cooking.
Always use oven mitts when handling ANY part
of the slow cooker during cooking.
•
Most foods are suited to slow cooking methods,
however there are a few guidelines that need to
be followed.
•
Make sure all frozen ingredients are completely
thawed out.
•
Cut root vegetables into small, even pieces, as
they take longer to cook than meat. They should
be gently sauteed for 2-3 minutes before slow
cooking. Ensure that root vegetables are always
placed at the bottom of the Partitioned Cooking
Pot
(3)
and all ingredients are immersed in the
cooking liquid.
•
Trim all excess fat from meat before cooking, as
the slow cooking method does not allow fat to
evaporate.
•
If adapting an existing recipe from conventional
cooking, you may need to cut down on the
amount of liquids used. Liquid will not evaporate
from the slow cooker to the same extent as with
conventional cooking.
•
Never leave uncooked food at room temperature
in the slow cooker.
•
Do not use the slow cooker to reheat food.
•
Uncooked red beans (such as kidney beans) must
be soaked and boiled for at least 10 minutes to
remove the toxins before being used in the slow
cooker.
•
Insert a meat thermometer into joints of roasts or
hams to ensure they are cooked to the desired
temperature.
•
The slow cooker must be at least half full for best
results.
•
Liquid will not evaporate from the slow cooker to
the same extent as with conventional cooking. If
you wish to reduce the amount of liquid in the
finished meal, remove the lid and turn the control
to High for 30-45 minutes to help boil away some
of the liquid.
•
Removing the Lid
(2)
allows heat to escape,
reducing the efficiency and temperature of your
slow cooker and increasing the cooking time. If
you remove the lid more than a couple of times
during cooking to stir or add ingredients, then
you will need for each time you lift the lid to allow
10-15 minutes extra cooking time.
•
If cooking soups, leave 5 cm space between the
rim of the Partitioned Cooking Pot
(3)
and the
food surface to allow for simmering.
•
Many recipes will take several hours to cook.
If you don’t have time to prepare food in the
morning, prepare it the night before and store the
food in a covered container in the fridge. Transfer
the food to the Partitioned Cooking Pot
(3)
and
add boiling liquid/stock.
•
In most of the recipes in this book, the meat
ingredients are browned first to improve their
appearance and flavour. If you are short on
preparation time and would prefer to skip the
browning stage, simply add your meat and other
ingredients into the slow cooker and cover with
boiling liquid/stock. You will need to increase the
recipe cooking time as follows: High s1hr,
Medium s1-2 hrs, Low S2-3hrs.
•
Most meat and vegetable recipes require 8-10
hours on Low, 5-7 hours on Medium and 4-6
hours on High.
•
Do not use frozen meat or poultry. You must
thoroughly thaw all meat before using in the slow
cooker.
•
Some ingredients are not suitable for slow
cooking. Pasta, seafood, milk, and cream should
be added towards the end of the cooking time.
Many things can affect how quickly a recipe will
cook, water and fat content, initial temperature of
the food and the size of the food.
Slow Cooking Tips
Foods For Slow Cooking
Handling The Glass Lid And
Partitioned Cooking Pot
Hints And Tips
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