5
Suitable Foods for Slow Cooking & Preparation
Most foods are suited to slow cooking methods; however there are a few
guidelines that need to be followed.
•
Cut root vegetables into small, even pieces, as they take longer to cook than
meat. They should be gently sautéed for 2-3 minutes before slow cooking.
Ensure that root vegetables are always placed at the bottom of the pot and all
ingredients are immersed in the cooking liquid.
•
Trim all excess fat from meat before cooking, since the slow cooking method
does not allow fat to evaporate.
•
If adapting an existing recipe from conventional cooking, you may need to cut
down on the amount of liquid used. Liquid will not evaporate from the slow
cooker to the same extent as with conventional cooking.
•
Never leave uncooked food at room temperature in the slow cooker.
•
Do not use the slow cooker to reheat food.
•
Uncooked red beans must be soaked and boiled for at least 10 minutes to
remove toxins before use in a slow cooker.
•
Authentic stoneware is fired at high temperatures; therefore the ceramic pot
may have minor surface blemishes and the glass lid may rock slightly due to
these imperfections. Low heat cooking does not produce steam so there will
be little heat loss. Due to normal wear and tear through the products life, the
outer surface may start appearing “crazed”.
•
Do not put the ceramic pot or glass lid in an oven, freezer, and microwave or
on a gas/electrical hob.
•
Do not subject the ceramic pot to sudden changes in temperature. Adding
cold water to a very hot pot could cause it to crack.
•
Do not allow the pot to stand in water for a long time (You can leave water in
the pot to soak).
•
There is an area on the base of the ceramic pot that has to remain unglazed for
manufacturing purposes. This unglazed area is porous and will soak up water
when immersed in it. This should be avoided.
•
Do not switch the cooker on when the ceramic pot is empty or out of the base.
