Kambrook Culinary KSC655, Instruction Booklet

Page: 16 / 20

16
Tips for Slow Cooking
• The crockery bowl should be at
least half-filled for best results.
• If only half-filled, check for
doneness 1 to 2 hours earlier than
recipe time.
• Stirring is not normally necessary
when slow cooking. Removing
the lid results in heat loss and the
cooking time may need to be
extended. However, if cooking
on ‘HIGH’, you may wish to stir
occasionally.
• If cooking soups or stews, leave a
5cm space between the top of the
crockery bowl and the food so that
the recipe can come to a simmer.
• Some foods are not suited for
extended cooking in a slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours
before serving. Evaporated milk or
condensed soups are perfect for
slow cooking.
• The higher the fat content of meat,
the less liquid is needed. If cooking
meat with a high fat content,
place thick onion slices underneath
so meat will not sit on (and cook in)
fat.
• Slow cookers allow for very little
evaporation. If making your
favourite soup, stew, or sauce,
slightly reduce the amount of liquid
called for in original recipe. If too
thick, liquid can be added later.
• If cooking a vegetable-type
casserole, there will need to be
liquid in the recipe to prevent
scorching on the sides of crockery
bowl.
• If cooking a recipe with root
vegetables, cut into smaller even-
sized pieces, then place in the
bottom of the crockery bowl.
• To prevent lingering food smells,
clean rubber lid gasket with hot,
soapy water after each use. Do not
clip the lid on during storage. Store
with lid ajar.