9
required to fully optimise the potential
of your slow cooker.
Vegetables usually take longer to cook
than meat, so try and arrange
vegetables in the lower half of the pot.
After the food is cooked, switch the
slow cooker off and leave it covered
with the lid on. There will be enough
heat in the ceramic pot to keep it warm
for 30 minutes. If you require your food
to be kept warm for longer switch the
cooker to the warm setting.
All food cooked in the slow cooker may
be covered with a liquid, gravy or sauce.
Tips for slow cooking
Prepare your liquid, gravy or sauce in a
separate pan and completely cover the
food in the ceramic pot.
By pre-browning the meat and onions in
a pan it seals in all the juices and
flavours. This also helps reduce the fat
content before adding it to the ceramic
pot. This will improve the flavour but is
not necessary If time is limited.
When cooking joints of meat, ham and
poultry etc. the size and shape of the
joint is important. Try to keep the joint
in the lower 2/3 of the pot and fully
cover it with water. If necessary cut the
joint into two pieces. Joint weight
should be kept within the maximum
limit.
Temperatures of cooking
High: Around 95 degrees.
Low: Around 85 degrees.
Warm: Around 70 degrees.
Slow Cooker recipes
Please note these recipes have been
tested in our 6.5 litre slow cooker. If you
have a smaller model, the quantities of
ingredients will need to be adjusted
accordingly.
Red Pepper and Tomato Soup
Ingredients
1 onion, chopped
2 cloves of garlic, crushed
4 red peppers, deseeded and chopped
1 tsp mild chilli powder
6 fresh tomatoes, peeled and chopped
1 tbsp. tomato puree
1 litre vegetable stock (warm)
Salt and pepper, to taste
Basil oil
Method
1. Add all of the ingredients to the slow
cooker and stir.
2. Turn the slow cooker to low and cook
for 6 hours.
3. Blend before serving, adding a swirl of
basil oil to the finished dish.