9
•
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.
•
Never leave uncooked food at room temperature in your Slow
Cooker.
•
Uncooked kidney beans must be soaked overnight and boiled
for at least 10 minutes to remove toxins before use in a Slow
Cooker.
•
Insert a meat thermometer into joints of roasts, hams or
whole chickens to ensure they are cooked to the desired
temperature.
•
Do not use your Slow Cooker to reheat food.
•
The Slow Cooker must be at least half full for best results.
•
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.
•
If cooking soups, leave 5cm gap from the rim of the Cooking
Pot (3) and the food surface to allow for simmering.
•
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 (2).
•
Many things can affect how quickly a recipe will cook,
including water and fat content, initial temperature of the food
and the size of the food. Check food is properly cooked before
serving.
•
Many recipes will take several hours to cook. If you don’t
have time to prepare food in the morning, prepare it the night
before, storing the food in a covered container in the fridge.
Transfer the food to the Cooking Pot (3) and add boiling liquid/
stock. In most of the recipes in this book, the meat ingredients
are browned first to improve their appearance and flavour.
SLOW COOKING TIPS
Summary of Contents for Sear and Stew MRRSC65CR
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