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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. Whilst 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
SPICY CARROT AND LENTIL SOUP
Serves 5
20g cumin seeds
5g ground coriander
2g chilli flakes (or to taste)
1.2kg carrots washed and finely sliced (no need to peel)
300g split red lentils, rinsed and drained
1.5 litre hot vegetable stock
250ml milk
Natural yoghurt, chopped coriander and naan bread, to serve.
1. Place 10g cumin seeds and 1g of the chilli flakes into the removable stoneware bowl, dry fry these over a low to
medium heat on your hob until just fragrant, stirring continuously. Empty these out and set aside.
2. Place the remaining cumin, chilli, carrots, lentils and stock into the cooking bowl and stir well.
3. Cook on High for 3-4 hours until the lentils are tender.
4. When the lentils are tender, stir in the milk and blend the soup to the desired consistency. Adjust the seasoning as
required.
5. Add a swirl of yoghurt and sprinkle over the toasted spices and fresh coriander. Serve with warm naan bread.