7
6
Slow cooking is one of the best ways to prepare a nutritious meal with minimum effort;
your new slow cooker is designed to gently cook your food. The longer the cooking time
the more the flavours will develop and infuse. It allows you to be away from the kitchen
while the food simmers away. If the dish is cooked on LOW, it will require very little
stirring.
It’s great for cheaper cuts of meat. The long slow cooking allows the meat to tenderise
and maximises the flavour. Slow cooking is very versatile you can make soups, stews,
casseroles, curries even desserts. Use the recipes provided as a starting point for some
inspiration. You do need to put a bit of effort in to get the best results. It really does help
to brown your onions and meat and also warm spices. By warming spices this will release
there fragrance and flavour the dish much more. If time is of importance and you are
rushed to assemble the dish, you can put everything in together at once but the result may
not be quite as flavoursome.
Great cuts are:
• Shin
• Feather steak
• Chicken legs, thighs and
drumsticks
• Chuck
• Oxtail
• Brisket
• Shoulder
A Guide to Slow Cooking
6. Plug the unit into the mains socket.
7. Turn the temperture control dial to either LOW or HIGH.
8. Cook according to recipe instructions.
9. When the food has finished cooking turn the control dial to either WARM to keep the
food warm or OFF to switch the unit off.
10. Using oven mitts, carefully remove the glass lid(s) by grasping the lid handles and lift
the lid slightly away from you. This will allow the steam to escape before removing the
lid. Place the lids on the lid rests.
11. Allow a few seconds for all steam to escape. Then, using oven gloves, rotate each
cooking pot so that the spoon notch faces front and to the side.
12. When serving is finished, turn all 3 of the control dials to the OFF position, and unplug
the Triple Slow Cooker.
13. Allow all 3 cooking pots to cool completely before cleaning, see CLEANING
INSTRUCTIONS.
14. CAUTION: The filled Triple Slow Cooker is very heavy. To avoid injury to persons or
damage to the appliance, NEVER ATTEMPT TO LIFT THE TRIPLE SLOW COOKER WITH 3
FILLED COOKING POTS IN PLACE. When cooking is finished, carefully remove each of
the glass lids by grasping the lid handles. Using the cooking pot handles, remove each
cooking pot, one at a time. Clean and prepare the Triple Slow Cooker base for storing.
15. CAUTION: Even when turned OFF and unplugged, the Triple Slow Cooker base may
• Make sure all frozen fish; meat, poultry and game are completely defrosted before you
add them. This is very important otherwise the slow cooker will not reach a safe cooking
temperature and food will be undercooked. Frozen vegetables such as peas should be
defrosted and added during the final 30 minutes of cooking.
• Vegetables such as carrots, potatoes and turnips require longer cooking time than many
meats. Cutting them into small, evenly sized pieces is recommended. Be sure to place
them on the bottom of the slow cooker and cover them with liquid. Any cut potatoes
that are not covered with liquid may go black, so press them beneath the surface of the
liquid before cooking.
• Whole herbs and spices flavour better in slow cooking than crushed or ground.
• Onions and meat will not brown during cooking; if browning is required this should be
done in a frying pan, prior to placing into the cooking bowl, not the ceramic bowl.
• Cooking liquor can be water, stock, wine, beer, and cider or fruit juice. You can even add
canned soups to add liquid as well. ALWAYS ENSURE THE LIQUID IS HOT WHEN ADDED.
• When adapting recipes you will need to reduce the liquid by up to a third. Liquids do
not evaporate to the same extent as with conventional cooking. Remember liquids can
always be added at a later stage. Excess liquid at the end of the cooking time can be
reduced. Switch the slow cooker to HIGH and continue to cook for approximately 45
minutes, with the lid at an angle so the steam can evaporate.
• If the cooking liquor in the finished dish requires thickening. This can be done by adding
a mixture of cornflour and water: turn the slow cooker to HIGH and continue to cook for
approximately 15 minutes which should result in the liquid being thickened.
• When using milk in a recipe, it is best to add this within the last 30 minutes of cooking,
as this will prevent it from separating. Cream is best stirred through just before serving.
• Do not leave uncooked food in the slow cooker overnight: prepare ingredients and
cover and place in the fridge. All you need to do in the morning is bring the pot to room
temperature assemble your ingredients in the cooking bowl add hot liquid and start
cooking.
• Do not use the slow cooker to reheat food. Any bacteria present may multiply and may
not be killed, this may make you unwell. Use a saucepan on the hob and bring the food
to the boil.
• It is extremely important not to cook dried Red Kidney Beans in their raw state in the
slow cooker. They should be soaked overnight in plenty of cold water and then boiled
for at least 10 minutes before adding to the slow cooker. This will ensure their toxins are
destroyed. Canned varieties of kidney beans are generally pre-boiled and safe to 6 add
straight away. If in doubt, contact the manufacturer.
• Do not overfill the cooking bowls, it is important that space is left to allow the food to
come to the boil.
• Do not add cold liquid to the recipe, this will take much longer to heat up and may result
in the food being undercooked.
• Never let the slow cooker run out of liquid.
• Rice, noodles and pasta are not recommended for long cooking periods, as they will
become very soft and stodgy. Cook them separately and then add them to the slow
cooker during the final 30 minutes of cooking time.
Hints and Tips
