5
preparation
1 Decide when you want to eat and when you want to start cooking.
2 If you want to eat at 6 p.m., and you need to start cooking at 8 a.m., find a recipe
that takes 8-10 hours. If you’re slow cooking at low power, an extra hour or so at the
end of the cooking time doesn’t make much difference, as long as there’s sufficient
cooking liquid to prevent the food drying out.
3 Prepare the food in accordance with the recipe.
4 Sit the slow cooker on a stable, level, heat-resistant surface.
5 Turn the control to
0
.
6 Plug the slow cooker into a wall socket (switch the socket on, if it’s switchable).
7 Put the cookpot into the slow cooker, and fit the lid.
8 Turn the control to
high
, and leave the slow cooker preheat for 20 minutes.
9 Meantime, brown the meat and sauté the vegetables in a pan.
10 Boil the cooking liquid in a pan. If you use a tinned cooking sauce, add it to the pan
before bringing it to the boil.
set the time
11 When the 20 minutes is up, remove the lid (oven gloves) and put it on a heatproof
surface.
12 Put the meat and vegetables into the cookpot and add the boiling cooking liquid.
choose the mode
13 Turn the control to low, high, or auto.
14 The light will come on, and cooking will start.
15 When the cooking time is over, unplug the slow cooker (switch the socket off first, if
it’s switchable).
serving
16 Using oven gloves, remove the lid, and set it on a heatproof surface.
17 It’s best to ladle the food from the slow cooker into serving dishes or plates.
18 Don’t carry the slow cooker, the trailing cable may catch on something.
19 You may use oven gloves to lift the cookpot, complete with the lid, but take care – it
could weigh as much as 4kg (9lb).
20 Cleaning can be made much easier if you remove all the cooked food from the
cookpot as soon as it’s cooked, then fill the cookpot with warm water.
gravy/sauce
Slow cooking retains more of the juices than normal cooking. This tends to increase the
volume of cooking liquid, and thin the sauce or gravy. To allow for this, sauces should
initially be thicker than normal. Anything to be sautéed could be tossed in seasoned
flour beforehand, to thicken the gravy/sauce.
Summary of Contents for 14586
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