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GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt your own and other recipes for your slow cooker. Many of the normal preparatory
steps are unnecessary when using your slow cooker. In most cases all ingredients can go into your slow cooker at once
and cook all day. General:
• Allow sufficient cooking time.
• Always cook with the lid on.
• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
RECIPE TIME
COOK ON LOW ( )
COOK ON HIGH ( )
15 - 30 minutes
4 - 6 hours
1½ - 2 hours
30 - 45 minutes
6 - 10 hours
3 - 4 hours
50 minutes - 3 hours
8 - 10 hours
4 - 6 hours
PASTA AND RICE:
•
For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
•
For best pasta results, add the pasta to the slow cooker during the last 30 to 60 minutes of cook time.
BEANS:
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the aluminium cooking bowl before meat.
Vegetables usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the
cooking liquid.
•
Place vegetables near the sides or bottom of the aluminium cooking bowl to help cooking.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
•
Some recipes call for large amounts of water/stock. Add the soup ingredients to the aluminium cooking bowl first then
add water/stock only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
This can be done using the cooking bowl directly on the gas or electric hob.
•
Meat should be positioned so that it rests in the aluminium cooking bowl without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the aluminium cooking bowl is
always ½ to ¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as brisket or pork shoulder. Cooking meat on the bone versus boneless will increase
required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans, or light vegetables such as
mushrooms, diced onion, aubergine, or finely minced vegetables. This enables all food to cook at the same rate.
FISH:
• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
LIQUID:
•
It might appear that slow cooker recipes only have a small quantity of liquid in them but the slow cooking process
differs from other cooking methods in that the added liquid in the recipe will almost double during the cooking time. If
you are adapting a recipe for your slow cooker from a conventional recipe, please reduce the amount of liquid before
cooking.
CLEANING
ALWAYS unplug your slow cooker from the electrical outlet, and allow it to cool before cleaning.
CAUTION: Never immerse the heating base, power cord or plug in water or any other liquid.
•
The lid and aluminium cooking bowl can be washed in the dishwasher or with hot, soapy water. Do not use abrasive
cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water
spots and other stains, use a non-abrasive cleaner or vinegar.
•
If the bowl is used on a hob or in a dishwasher the colour may change slightly. This will not affect the overall
performance of the bowl. Wiping with a soft cloth can help restore the appearance.
•
The aluminium cooking bowl and lid will not withstand sudden temperature changes. Do not wash the aluminium
cooking bowl or lid with cold water when they are hot.
•
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use
abrasive cleaners.
•
No other servicing should be performed.
•
NOTE: After cleaning allow the aluminium cooking bowl to air dry before storing.
AFTER SALES SERVICE & REPLACEMENT PARTS
In the case the appliance does not operate but is under warranty, return the product to the place it was purchased for a
replacement. Please be aware that a valid form of proof of purchase will be required. For additional support, please contact
our Consumer Service Department at: United Kingdom: 0800 028 7154 | Spain: 0900 81 65 10 | France: 0805 542 055. For
all other countries, please call +44 800 028 7154. International rates may apply. Alternatively, e-mail:
WASTE DISPOSAL
Waste electrical products should not be disposed of with household waste. Please recycle where facilities exist. E-mail us at
[email protected] for further recycling and WEEE information.
