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DO NOT LEAVE FOR LONGER THAN THE RECOMMENDED TIMES
Please note:
These times are approximate and depend on ingredients and quantities, however
when the Slow Cooker is on LOW there is little chance of the dish drying out or
being overcooked.
All food should be cooked with the glass lid in place. Each time the lid is lifted,
both heat and moisture in the food are lost and the cooking time should be
extended by 30 minutes.
Liquid amounts
Very little moisture boils away during the slow cooking process. To compensate
for this it is advisable to halve the liquid content of traditional recipes. However if
after cooking the liquid content is excessive, remove the lid and operate the Slow
Cooker on the High setting for 30-45 minutes or until the liquid reduces by the
desired amount.
The resulting sauce may be thinner when using a Slow Cooker, although it can be
thickened with cornflour towards the end of the cooking process. Simply blend
1-2 tablespoons of cornflour (or arrowroot) in a little cold water to form a paste,
stir into the dish, turn the heat up to HIGH, replace the lid and cook for a further
20-30 minutes.
Preparing meat and poultry
When selecting meat, look for the leanest cuts. Trim the meat or poultry of any
visible fat, as the slow cooking process will result in too much liquid. Chicken
portions without skin are preferable.
For casserole-style recipes, cut the meat into cubes approximately 3cm in size.
Pre-browning meat and poultry, prior to slow cooking, seals in moisture,
intensifying the flavour and producing more tender results. Pre-browning may
take a little extra time and is not strictly necessary, but the rewards are evident
in the end results. It is best to use a non-stick pan, reducing the amount of oil
needed.
DO NOT USE THE CROCK POT FOR PRE-BROWNING
This should never be placed on a cooker hob.
Slow cooker instructions
