Cornell CSC-D15C, Руководство пользователя

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4
Slow Cooking - Tips
Most foods are suitable for slow cooking. You can make soups, stews,
curries, milk puddings etc. Below are some cooking guidelines:-

Make sure all frozen ingredients are properly thawed. Always
ensure frozen poultry are thoroughly defrosted and ice crystals
melted.

Cut the root of vegetables into small pieces as they take longer
time to cook. If possible, they should be gently sautéed for 2 to 3
minutes before slow cooking.

Ensure the root of vegetables are always put at the bottom of the
ceramic pot and immersed in the cooking liquid.

Trim excess fats from meat before cooking because the slow
cooki
ng method does not allow fats to ‘evaporate’.

Add cream, milk, eggs and other dairy products to the pot within
the last 2 hours of cooking. Then cover with the glass lid as
quickly as possible. It will prevent curdling.

Uncooked ingredients can be gathered the night before cooking
but must be kept covered and put into the fridge.

Never leave uncooked foods at room temperature in the slow
cooker.

Do not use the slow cooker to reheat foods.

Recipes that require ingredients to be sautéed first (Eg: onions,
ginger etc.) should be done in a separate saucepan on a hob or
stove. After that, transfer them to the ceramic pot.

When adding liquid to the pot, always use boiling liquid to shorten
the cooking session.

If you want to thicken the liquid by the end of the cooking session,
turn the control
knob to “HIGH”. Stir well with diluted corn flour.

Remember to wear a mitten. The glass lid and steam vapours
may be hot!

Do not fill the pot more than
⅔ its capacity.