Adapting liquid amounts
When food is cooking in your Slow cooker, most moisture is
retained. It is recommended to put less liquids than used in tradi-
tional recipes.
However, after cooking if the liquid content is excessive, remove
the lid and operate the Slow cooker on the High setting for 30-45
minutes or until the liquid reduces by the desired amount.
Alternatively, the liquid can be thickened by adding a mixture of
cornflour and water.
Stirring the food
Little or no stirring is required when using the Low setting.
However, stirring the food when using the High setting ensures
even flavour distribution.
Preparing meat and poultry
Select the leanest cuts when purchasing meat.Trim the meat or
poultry of any visible fat. If possible, purchase chicken portions
without the skin. Otherwise, the slow cooking process will result
in extra liquid from the fat.
For casserole-type recipes, cut the meat into cubes, approximately
2.5cm to 3cm.
Slow cooking allows less tender cuts of meats to be used.
Suitable meat cuts for slow cooking
Slow Cooker
CKS510
6
Beef
Beef chuck, skirt, round steak, boneless shin (gravy)
beef, bone-in shin (osso bucco).
Lamb
Lamb shanks, drumsticks (frenched shanks) neck chops,
best neck chops, boned out forequarter or shoulder.
Veal
Diced leg, shoulder/forequarter chops and steaks, neck
chops, knuckle (osso bucco).
Pork
Leg steaks, diced belly, diced shoulder, boneless loin
chops.
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