Operation
HELPFUL HINTS USING THE SLOW COOKER
1. The Lid does not form a tight seal with the Casserole. However, it should be
centred on the Casserole for best results.
2. Stirring is not required while slow cooking. However, when cooking on High,
stirring occasionally will help distribute flavours.
3. For best results the Casserole should be at least half full.
4. For soups and stews, leave a 2" (5 cm) space between the food and the top to
allow ingredients to simmer. When cooking on the High setting, keep checking
from time to time as some soups and stews may come to a boil.
5. When slow cooking it is more appropriate to use less tender, cheaper cuts of
meat than the more expensive varieties. Remove excess fat before cooking
and if called for, brown the meat on a range top using a metal frying pan
before adding meat to the Casserole.
6. The greater the fat content in the meat the less liquid is required. When
cooking meat with high fat content, place thick slices of onion under the meat
so that it will not sit and cook in the fat.
Roasts, when cooked on Low, may be prepared without adding any liquid.
1. Use a meat thermometer to determine if the meat has been cooked to your
taste.
2. Fresh or thawed fish or seafood should be added to the Casserole only 1 hour
before serving as they may fall apart during prolonged cooking.
3. Since raw vegetables take longer to cook than meat, cut them into small
pieces 1/2" (12mm) diameter before adding to the Casserole.
4. Milk, sour cream or other dairy products should be added just before serving
as these tend to break down during prolonged cooking.
5. Rice and pasta may be cooked separately or added uncooked to the ingredi-
ents no more than two hours before serving. If the pasta is uncooked there
should be at least 2 cups (500 ml) of liquid in the Casserole. Stir occasionally
to prevent pieces from sticking together.
6. To thicken juices or make gravy at the end of the cooking cycle, make a
smooth mixture of 2 to 4 tbsps. (30 - 60 ml) of corn starch, 1/4 cup (60 ml) of
water, and 2 tbsp. (30 ml) of butter. Remove cooked food from Casserole. Add
the mixture to the juices remaining in the Casserole, set to High and stir until
liquid thickens.
7. Do not worry if the food remains in the Slow Cooker longer than planned. The
Slow Cooker cooks very slowly and will be very forgiving if you are running a
little late.
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