SUITABLE FOODS FOR SLOW COOKING
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 than
meats to cook. 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 methods.
• Never leave uncooked foods 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.
• DO NOT
put the ceramic pot or glass lid in an oven, freezer, microwave or
on a gas/electrical stove.
• DO NOT
subject the ceramic pot to sudden changes in temperatures.
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).
• DO NOT
switch the cooker on when the ceramic pot is empty or out of its
base.
