Salt
Avoid adding salt directly to the surface of any cookware at any time. Salt may cause spots or pitting. If foods require salt, add it after the
water is boiling or directly to food while cooking and stir immediately. Never leave food sitting in the cookware for long periods as un-
dissolved salt may cause pitting.
Ceramic Cooking
When using glass top type ceramic cookers always lift the cookware from the element; do not slide cookware across surface. Do not drop
the cookware onto the cook top. Remove any spilt food a
s soon as possible. Follow cook top manufacturer’s instructions.
Gas Cooking
Warning! Never let the gas flame rise above the base of the cookware. This may damage and discolour the sides of the cookware.
Induction Cooking
If optional do not use the boost function for longer than is required to bring the pan's contents to a boil. The boost function should only be
used for rapid heating of large quantities of water. During cooking, you may notice some slight noise being generated in the pan by the
induction hob. This is normal.
Casserole Cooking
It's hard to beat the wonderful flavours and aromas you get from slow-cooked casseroles. This simple cooking method takes everyday cuts
of meat and chicken and transforms them into hearty, delicious meals.
The real beauty of casseroles is how easy they are to make. All you need to do is combine the prepared ingredients in your
Shaffer-Berry
cast iron casserole dish, then cover and place in the oven to cook.
Handy hints.
Cut your ingredients, such as meat, potatoes and parsnips, into similar-sized pieces to ensure they cook evenly. Add any ingredients that
cook quickly, such as broad beans, towards the end of cooking.
Avoid adding flour after cooking or the raw flour taste will remain. Rather, to thicken the liquid, meat or vegetables are often dipped in flour
before cooking.
Shaffer-Berry
tight-fitting lid on your casserole dish ensures the dish doesn't lose moisture during the long cooking process.
Meat Tips
Meat is the soul of most casserole dishes. Here are a few points to remember when selecting and preparing meat for your casserole.
Choose tougher cuts of meat. They have more connective tissue that becomes tender and doesn't disintegrate when cooked
slowly. They also tend to be more flavorsome in casseroles.
Coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat absorbs the flour and spoils the
texture of the casserole.
Begin by browning the meat or chicken, separately, before adding vegetables, liquids and herbs. This seals in the juices and
adds flavour.
