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TIPS FOR SLOW COOKING
• Less tender cuts of meat are best suited to slow cooking.
• Meat will not brown during the cooking process. When you brown fatty meats it re-
duces the amount of fat, preserves colour and produces a richer flavour. Heat a little
oil in a frying pan and brown the meat before transferring it to the cooking pot.
• Whole herbs and spices produce more flavour in slow cooking than crushed or
ground versions.
• In slow cooking, remember that liquids do not boil away in the same way as in
conventional cooking. Reduce the amount of liquid in any recipe that is not designed
for a slow cooker. The exceptions to this rule are rice and soups. Also remember
that you can always add more liquid at a later stage of cooking if needed. If there is
too much liquid at the end of the cooking time, remove the lid and continue to cook
on the HIGH setting for 1 hour (01:00). Check every 15 minutes until the amount of
liquid is reduced as desired. Turn off the slow cooker when the desired consistency is
reached.
• Most recipes that use uncooked meat and vegetables require a cooking time of about
6–8 hours on the LOW setting.
• Rule of thumb: The higher the fat content, the less liquid is needed. If you cook meat
with a high fat content, place it on a bed of thickly sliced onions so that the meat
does not sit in the fat in the bottom of the pot. Excess fat on the surface of the dish
can be removed with a slice of bread, a spoon or slotted spoon.
• Food that is cut into uniform pieces will cook faster and more evenly than food that is
left whole, such as a roast or poultry.
• Use a meat thermometer to check if meat has reached the right temperature.
• Root vegetables, such as carrots, potatoes, turnips and beetroot require longer cook-
ing times than many types of meat. Place them on the bottom of the slow cooker and
fit the lid. Check to see if they are tender when the meat has reached the required
temperature. Remove the meat and continue cooking the vegetables/root vegetables
if necessary.
• Add any dairy products (milk, sour cream or yoghurt) prior to serving. Evaporated milk
or condensed soups can be added at the start of cooking.
• We do not recommend that rice, noodles or pasta are cooked in the slow cooker.
These can be cooked separately instead and then added to the slow cooker at the
end of the cooking time.
SPECIAL CLEANING
If there are stubborn stains on the cooking pot you can clean it with non-abrasive
cleansers/cleaning products or by applying a paste of bicarbonate of soda with a soft
cloth. Water marks or mineral deposits can be removed by wiping with vinegar, or by
pouring a small amount of vinegar into the pot and letting it soak. After cleaning, wash
the pot in warm water and detergent. Rinse it out and allow it to dry.
