Abode ASLC5501, Руководство пользователя, Страница: 12 / 20

Cooking tips
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When cooking joints of meat, ham, poultry etc., the size and shape of the
joint is important. Try to keep the joint in the lower 2/3 of the pot and fully
cover with water. If necessary, cut into two pieces.
•
Do not use frozen meat or poultry unless it is thoroughly thawed out first.
Frozen vegetables should be thawed before adding to other foods in you
slow cooker.
•
Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and
cream should be added towards the end of the cooking time. Many things
can affect how quickly a recipe will cook, water and fat content, initial
temperature of the food and the size of the food.
•
The addition of liquids is not necessary for roasting. A small amount is
required for pot-roasting. Raise the meat to be roasted on an inverted
heatproof plate or saucer so that the meat is kept free of any released fat.
You can roast beef, lamb and pork.
•
If a recipe requires pasta to be added, cook on a conventional stove until
slightly tender and add to your slow cooker during the last 30 minutes of
cooking. To use rice, stir in with the other ingredients and add ¼ cup extra
liquid for every ¼ cup of rice. Long grain rice gives better results.
•
Leaf and whole herbs and spices are preferred. As the flavour of these are
stronger, it is recommended to use half the suggested amount when
converting a recipe.
•
Slow cooking retains moisture/liquid. If you wish to reduce this, remove the
lid after cooking and turn the control to high (if set to low or keep warm)
and reduce the moisture by simmering for 15 to 45 minutes.
•
After food is cooked, switch off and leave covered with the lid. There will be
enough heat in the cooking pot to keep warm for 30 minutes. Alternatively,
you can switch to the keep warm setting.