Slow Cooker 65D
- English manual
7
EN
FOODS FOR SLOW COOKING
1. Most foods are suited to slow cooking methods, however there are a
few guidelines that need to be followed.
2. Ensure all frozen ingredients are thoroughly defrosted prior to
cooking.
3. Trim all excess fat from meat before cooking, as the slow cooking
method does not allow fat to evaporate.
4. Cut root vegetables into small,even pieces,as they take longer to
cook than meat. They can be gently sautéed for 2-3 minutes before
slow cooking. Ensure that root vegetables are always placed at the
bottom of the Cooking Pot (3) and all ingredients are immersed in the
cooking liquid.
5. If adapting an existing recipe from conventional cooking, you may
need to reduce the amount of liquid used. Liquid will not evaporate
from your Slow Cooker to the same extent as conventional cooking.
6. Never leave uncooked food at room temperature in your Slow
Cooker.
7. Uncooked kidney beans must be soaked overnight and boiled for at
least 10 minutes to remove toxins before use in a Slow Cooker.
8. Insert a meat thermometer into joints of roasts, hams or whole
chickens to ensure they are cooked to the desired temperature.
9. Do not use your Slow Cooker to reheat food.
SLOW COOKING TIPS (1/2)
1. Your Slow Cooker must be at least half full for best results.
2. Slow cooking retains moisture.If you wish to reduce liquid, remove
the lid after cooking and turn the control to High. Reduce the moisture
by simmering for 30 to 45 minutes.
3. If cooking soups, leave 5 cm gap from the rim of the Cooking Pot (3)
and the food surface to allow for simmering.
4. Removing the Glass Lid(2) will allow heat to escape, reducing the
efficiency of your Slow Cooker and increasing the cooking time. If you
remove the lid to stir or add ingredients, you will need to allow 10-15
minutes extra cooking time for each time you remove the Glass Lid.