TIPS FOR SLOW COOKING
• The slow cooker pot must be at least half full for the best results.
• Slow cooking retains moisture. If you wish to reduce moisture in the
cooker, remove the lid after cooking and turn the control to high ( if set to
low or warm ) and simmer for 30 to 45 minutes.
• The lid is not a sealed fit. Don’t remove unnecessarily as the built up heat
will escape. Each time you remove the lid, allow an additional 10 minutes to
the cooking time
• If cooking soups, leave a 2 inch space between the top of the cook pot
and the food surface to allow simmering.
• Many recipes demand all day cooking, if you do not have time to
prepare food that morning, prepare it the night before and store the food in
a covered container in the refrigerator. Transfer the food to the ceramic pot
and add liquid gravy. Select the setting low, High or warm.
• Most meats and vegetable recipes require 8-10 hours on warm. 4-6
hours on high and 5-7 hours on low.
• Some ingredients are not suitable for low cooking. Pasta, seafood, milk,
and cream should be added towards the end of the cooking time. Many
things can affect how quickly a recipe will cook, water and fat content,
initial temperature of the food and the size of the food.
• Food cut into small pieces will cook more quickly. A degree of “trial and
error” will be required to fully optimize the potential of your slow cooker.
• Root vegetables usually take longer to cook than meat, so try and
arrange vegetables in the lower half of the pot.
• After food is cooked, switch OFF and leave covered with the lid. There
will be enough heat in the ceramic pot to keep warm for 30 minutes. If you
require longer to keep warm switch to the low setting.
• All food may be covered with liquid, gravy or sauce. In a separate pan
or jug prepare your liquid, gravy and sauce and completely cover the food
in the ceramic pot.
• Pre-browning meat and onions in a pan to seal in the juices also reduces
the fat content before adding to the ceramic pot. This improves the flavor
but is not necessary if time is limited.
• When cooking joints of meat, ham and poultry etc. the size and shape
of the joint is important. Try to keep the joint in the lower 2/3 of the pot and
fully cover with water. If necessary, cut in two pieces. Joints wight should be
kept within the maximum limit.
