4
5
HOW TO USE YOUR SLOW COOKER
1. Place the cooking bowl into the heating base,
add your ingredients to the cooking bowl and cover with the lid.
2. Plug in your slow cooker and select the High or Low cooking temperature using the temperature control.
Note: The Warm setting is ONLY for keeping food warm that has already been cooked. DO NOT cook on the warm
setting. We do not recommend using the warm setting for more than 4 hours.
3. When cooking has finished, unplug your slow cooker and allow it to cool before cleaning.
USAGE NOTES
•
If desired, you can manually switch to the Warm setting when your recipe has finished cooking.
•
To avoid over or under-cooking, always fill the cooking bowl ½ to ¾ full and conform to the recommended cooking
times.
•
Do not overfill the cooking bowl. To prevent spillover, do not fill higher than ¾ full.
•
Always cook with the lid on for the recommended time.
Do not remove the lid during the first two hours of cooking to
allow the heat to build up efficiently.
•
Always wear oven gloves when handling the lid or cooking bowl. Beware of escaping steam when removing the lid.
•
Unplug when cooking has finished and before cleaning.
•
The removable cooking bowl is ovenproof and microwave safe. Do not use the cooking bowl on a gas or electric hob
or under a grill. Refer to the chart below.
PART
DISHWASHER SAFE
OVEN SAFE
MICROWAVE
SAFE
HOB SAFE
Lid
Yes
No
No
No
Cooking bowl
Yes
Yes
Yes*
No
* Refer to your Microwave manual for operation with stoneware.
COOKING HINTS AND TIPS
•
Trim fats and wipe meats well to remove residue. Brown in a frying pan or grill pan and drain well. Season with salt
and pepper. Place the meat in the cooking bowl on top of vegetables.
•
For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More juices are
retained in meat and vegetables during slow cooking than in conventional cooking.
•
Most vegetables should be thinly sliced or placed near sides or the bottom of the cooking bowl. In a slow cooker,
meats generally cook faster than most vegetables.
•
Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground herbs and
spices are used, they should be stirred in during the last hour of cooking.
•
Because there is no direct heat at the bottom, always fill the cooking bowl at least half full, to conform with
recommended times. Small quantities can be prepared, but cooking times may be affected.
•
A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example, substituting a tin of
soup for a tin of tomatoes or 200ml of beef or chicken stock for 200ml of wine.
•
Beans must be softened completely before combining with sugar and/or acidic foods (Note: Sugar and acid have a
hardening effect on beans and will prevent softening).
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt your own and other recipes for your slow cooker. Many of the normal preparatory
steps are unnecessary when using your slow cooker. In most cases all ingredients can go into your slow cooker at once
and cook all day. General:
•
Allow sufficient cooking time.
•
Always cook with the lid on.
•
For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
RECIPE TIME
COOK ON LOW
COOK ON HIGH
15 - 30 minutes
4 - 6 hours
1½ - 2 hours
30 - 45 minutes
6 - 10 hours
3 - 4 hours
50 minutes - 3 hours
8 - 10 hours
4 - 6 hours
PASTA AND RICE:
•
For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
•
For best pasta results, add the pasta to the slow cooker during the last 30–60 minutes of cook time.
BEANS:
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans. These can be added during the last 30-60
minutes of cooking time.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
•
Place vegetables near the sides or bottom of the cooking bowl to help cooking.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
•
Some recipes call for large amounts of water/stock. Add the soup ingredients to the slow cooker first then add water/
stock only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
•
Meat should be positioned so that it rests in the cooking bowl without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the cooking bowl is always ½ to
¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as brisket or pork shoulder. Cooking meat on the bone versus boneless will increase
required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
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