Slow Cooker 65D
- English manual
8
EN
SLOW COOKING TIPS (2/2)
5. Many things can affect how quickly a recipe will cook, including
water and fat content, initial temperature of the food and the size of the
food. Check food is properly cooked before serving.
6. Many recipes will take several hours to cook. If you don’t have time
to prepare food in the morning, prepare it the night before, storing
the food in a covered container in the fridge. Transfer the food to the
Cooking Pot and add boiling liquid/stock. In most of the recipes the
meat ingredients are browned first to improve their appearance and
flavour.
7. If you are short on preparation time and would prefer to skip the
searing stage, simply add your meat and other ingredients into your
Slow Cooker and cover with boiling liquid/stock.You will need to
increase the recipe cooking time as follows: High s1hr, Low
s2-3hrs.
8. Most meat and vegetable recipes require 7-9 hours on the Low
setting and 4-5 hours on High setting.
9. Some ingredients are not suitable for slow cooking. Cooked pasta,
seafood, milk and cream should be added towards the end of the
cooking time.
10. Pieces of food cut into small pieces will cook quicker. A degree of
‘trial and error’ will be required to fully optimise the potential of your
Slow Cooker.
11. All food should be covered with a liquid,gravyor sauce. In
a separate pan or jug, prepare your liquid, gravy or sauce and
completely cover the food in the Cooking Pot (3).
12. When cooking joints of meat, ham, poultry etc, the size and shape
of the joint is important.Try to keep the joint in the lower 2/3 of the pot.
If necessary, cut into two pieces. Joint weight should be kept within the
maximum limit of 2kg.
13. For ham and brisket fill with hot water to just cover the joint. For
beef, pork or poultry cover to 1/3 depth.
