rushed to assemble the dish, you can put everything in together at once but the result
may not be quite as flavoursome�
Great cuts are:
• Shin
• Chuck
• Brisket
• Feather steak
• Oxtail
• Shoulder
• Chicken legs, thighs and drumsticks
Hints and Tips for Best Results
Most foods are suitable for slow cooking, but there are some guidelines that need to be
followed�
• Make sure all frozen fish, meat, poultry and game are completely defrosted before
you add them� This is very important otherwise the slow cooker will not reach a safe
cooking temperature and food will be undercooked� Frozen vegetables such as peas
should be defrosted and added during the final 30 minutes of cooking�
• Vegetables such as carrots, potatoes and turnips require longer cooking time than
many meats� Cutting them into small evenly sized pieces is recommended� Be sure
to place them on the bottom of the slow cooker and cover them with liquid� Any cut
potatoes that are not covered with liquid may go black, so press them beneath the
surface of the liquid before cooking�
• Whole herbs and spices flavour better in slow cooking than crushed or ground�
• Onions and meat will not brown during cooking; if browning is required this should
be done in a frying pan, prior to placing into the removable cooking pots�
• Cooking liquor can be water, stock, wine, beer, cider or fruit juice� You can even add
soups to add liquid as well� ALWAYS ENSURE THE LIQUID IS HOT WHEN ADDED�
• When adapting recipes you will need to reduce the liquid by up to a third� Liquids do not
evaporate to the same extent as with conventional cooking� Remember liquids can always
be added at a later stage� Excess liquid at the end of the cooking time can be reduced�
Switch the control dial to the HIGH position for the approximately 30-45 minutes�
• If the cooking liquor in the finished dish requires thickening� This can be done by
adding a mixture of cornflour and water: turn the slow cooker to HIGH and continue to
cook for approximately 15 minutes which should result in the liquid being thickened�
• When using milk in a recipe, it is best to add this within the last 30 minutes of
cooking, as this will prevent it from separating� Cream is best stirred through just
before serving�
• Do not leave uncooked food in the slow cooker overnight: prepare ingredients and
cover and place in the fridge� All you need to do in the morning is bring the pot to
room temperature assemble your ingredients in the cooking bowl add hot liquid and
start cooking�
• Do not use the slow cooker to reheat food� Any bacteria present may multiply and
may not be killed, this may make you unwell� Use a saucepan on the hob and bring
the food to the boil�
• It is extremely important not to cook dried Red Kidney Beans in their raw state in the
slow cooker� They should be soaked overnight in plenty of cold water and then boiled
for at least 10 minutes before adding to the slow cooker� This will ensure their toxins
are destroyed� Canned varieties of kidney beans are generally pre-boiled and safe to
6
add straight away� If in doubt, contact the manufacturer�
• Do not overfill the cooking bowls, it is important that space is left to allow the food to
come to the boil�
• Do not add cold liquid to the recipe, this will take much longer to heat up and may
result in the food being undercooked�
• Never let the slow cooker run out of liquid�
• Rice, noodles and pasta are not recommended for long cooking periods, as they will
become very soft and stodgy� Cook them separately and then add them to the slow
cooker during the final 30 minutes of cooking time�
Using the Triple Slow Cooker as a Buffet Server
The slow cooker doubles up as a Buffet Server which comes in very handy for large
family meals or even keeping food warm for celebrations and parties� If food has been
previously prepared and then placed in the fridge it is important to bring the food up to
the correct temperature to prevent food bourne illnesses� Reheat food using either the
stove top/oven or in the microwave in suitable containers NOT the stoneware cooking
pots until it is piping hot�
When temperature of the food is suitable for serving, add food to the cooking pots,
replace cooking pots into the Triple Slow Cooker base� Rotate each cooking pot�
Replace glass lids onto each cooking pot� Then turn each control dial to WARM�
NOTE: The WARM Setting is not suitable for reheating foods� WARM is ONLY for
keeping already cooked food warm� DO NOT cook on the WARM setting�
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Recipes for the Triple Slow Cooker
Smoky Beef Chilli
The chipotle chilli paste gives this dish a great smoky flavour� The addition of braising
steak gives a really good texture to this chilli�
Serves 2-3
2 tbsp oil
200g good quality minced beef
200g braising steak, cut into bite size pieces
1 onion, chopped
2 garlic cloves, chopped
3 red chillies, de-seeded (keep half with seeds in if you like it spicy)
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
1 heaped tsp� chipotle paste
1 x 400g can chopped tomatoes
1 tbsp tomato puree
Pinch of sugar
1 x 210g kidney beans, drained
1 x cinnamon stick
1 x bay leaf
4 sprigs thyme, roughly chopped
100ml chicken stock
