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SUITABLE FOODS FOR SLOW COOKING & PREPARATION
Most foods are suited to slow cooking methods; however there are a few
guidelines that need to be followed.
•
Cut root vegetables into small, even pieces, as they take longer to
cook than meat. They should be gently sautéed for 2-3 minutes
before slow cooking.
•
Ensure that root vegetables are always placed at the bottom of the
Ceramic Pot and all ingredients are immersed in the cooking liquid.
•
Trim all excess fat from meat before cooking since 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 liquid 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 must be soaked and boiled for at least 10
minutes to remove toxins before use in a Slow Cooker.
•
Authentic stoneware is fired at high temperatures; therefore the
Ceramic Pot may have minor surface blemishes and the Glass Lid
may rock slightly due to this. Low heat cooking does not produce
steam so there will be little heat loss. Due to normal wear and tear
through the products life, the outer surface may start appearing
crazed (slight cracks in the ceramic).
•
Do not put the Ceramic Pot or Glass Lid in an oven, freezer, and
microwave or on a gas/electrical hob.
•
Do not subject the Ceramic Pot to sudden changes in temperature.
Adding cold water to a very hot pot could cause it to crack.
•
Do not allow the pot to stand in water for a long time (You can leave
water in the pot to soak).
•
There is an area on the base of the Ceramic Pot that has to remain
unglazed for manufacturing purposes. This unglazed area is porous
and will soak up water when immersed in it. This should be avoided.
•
Do not switch the Slow Cooker on when the Ceramic Pot is empty or
out of the base.
Summary of Contents for ASC65
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