6
MILK
Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during the last hour of
cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2–3 litres of water. Add other ingredients to the stoneware cooking pot, then add the water
only to cover. If thinner soup is desired, add more liquid at serving time. If milk based recipes have no other liquid for initial
cooking, add 1 or 2 cups of water. Then during the final hour add milk or cream as required.
QUESTIONS AND ANSWERS
Q What if the food is not done after 8 hours when the recipe says 8–10 hours?
A
This can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in power are not normally
noticeable on most appliances, however with slow cookers it can alter the cooking times. Allow plenty of time and
remember, it is practically impossible to overcook. You will learn through experience whether to increase or decrease
cooking times.
Q Must the slow cooker be covered? Is it necessary to stir?
A
Always cook with the lid on. If the lid is removed, the slow cooker will not recover heat losses quickly on Low setting.
Significant amounts of heat escape whenever the lid is removed, therefore cooking times are extended. Avoid
frequent removal of the lid for checking cooking progress or stirring. Never remove the lid during the first two hours
when baking breads or cakes. It is not necessary to stir whilst cooking on Low heat. While using High heat for short
periods, occasional stirring improves the distribution of flavours.
Q How about thickening juices or making gravy?
A
Slow cookers produce lots of tasty cooking liquids which are perfect for making a gravy. Either sprinkle over your
favourite gravy granules once the food is cooked, and stir well to combine and thicken. Or use a simple cornflour and
water combination. Stir in gradually until the desired consistency is reached.
Q Can I cook a roast without adding water?
A
Yes – if cooked on Low. However we recommend a small amount of water because the gravies are especially tasty.
The more fat or ‘marbelling’ the meat has, the less liquid you need. The liquid is needed to properly soften and cook
the vegetables.
RECIPES
Our products are sold worldwide so all our recipe measurements are in kilograms, grams, litres and millilitres. Common
conversions for smaller quantities are:
1g
1 pinch
2.5g
½ teaspoon
5g
1 teaspoon
15g
1 tablespoon
