Low heat setting.
The Low heat setting provides controlled heat
for gentle slow cooking of food.
This setting is ideally used if you would like
meals to be ready after an extended period of
time.
High heat setting.
One hour on high is equivalent to about 2
1
/
2
hours on low.
When baking, cooking dried beans or pulses and
soups, the high setting must be used. Cooking
times can be adapted as a recipe can be started
on High for the first 2 hours and then turned to
Low for the remainder of the time.
Timing.
All recipes indicate whether to use the Low or
High settings, with a suggested variation in
cooking times.
On the Low setting, timing is not critical, making
it almost impossible to overcook food in the
Slow Cooker.
A couple of extra hours will not ruin the food
because of the slow cooking process.
Lifting the lid.
The temperatures in the Slow Cooker build up
slowly, therefore avoid lifting the lid whilst
cooking.
Constant removal of the lid will result in a loss of
heat and moisture extending cooking time.
Note:
Each time the lid is lifted, extend cooking
time by 30 minutes.
Stirring.
Stirring food is seldom necessary. The internal
heating element will heat the food evenly and
prevent food from sticking to the base.
Pre-heating.
It is essential to pre-heat the Slow Cooker for at
least 20 minutes when baking. You may also
pre-heat the Slow Cooker while preparing
ingredients for cooking.
Important:
DO NOT PLACE FROZEN FOOD INTO
A HEATED SLOW COOKER - as this may damage
the Crock-Insert.
Pre-browning.
To seal in flavours and juices, it is recommended
to pre-brown meats and poultry in a frypan
before placing in the Slow Cooker.
Fat cuts of meat and mince should be pre-
browned and drained thoroughly to remove any
excess fat.
Roasting.
Roasting in a Slow Cooker is the process
whereby meat cooks slowly in the moist heat of
a closed casserole.
Cheaper cuts of meat are especially suitable for
roasting as the slow cooking process breaks
down the tough muscle in meats. If you want to
keep meat out of the juice and allow for fat
drainage when roasting, place the meat on a
wire rack.
When roasting whole pieces of lamb, beef or
chicken, liquid is not required.
Pot roasts, corned meats etc. need to be barely
covered with liquid.
Oven bags can be used when roasting lamb,
beef and chicken.
Liquid.
The lid will stop steam from escaping, so it is
normal for at least one cup of liquid to form in
the Slow Cooker.
In most recipes additional liquid is not needed,
however an extra cup of liquid may be added if
desired.
6
A guide to slow cooking.
