Soups, casseroles and stews
l
Do not cook casseroles over 2.7 kg (6lb).
l
Bring to the boil on the hotplate then cook on slow cook.
l
Cook in the middle of the oven or above.
l
Cover food with a tight fitting lid or tin foil.
Vegetables
l
Cut into small pieces.
l
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
l
Place vegetables under meat in casseroles.
l
Cover food with a tight fitting lid or tin foil.
l
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
l
Cover the cereal with boiling water and leave it to stand for 30
minutes.
l
Drain and make the pudding in the usual way.
l
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with
water and add it at the end of cooking.
Flavouring
Flavours are held in the food because there is little evaporation. Adjust
flavouring at the end of the cooking time.
Liquid
Use slightly less liquid as there is little evaporation during cooking.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
Reheating
Cool left over food quickly and then put it in the fridge.
Do not reheat food using the slow cook setting. Reheat food in the
usual way or in a microwave.
Only reheat food once.
L Y R I C 5 0 g s
19
Slow cooking
