Soups, casseroles and stews
l
Do not cook casseroles over 3kg (6lb).
l
Bring to the boil on the hotplate then cook on slow cook.
l
Cook in the middle of the oven or above.
Vegetables
l
Cut into small pieces.
l
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
l
Place vegetables under meat in casseroles.
l
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
l
Cover the cereal with boiling water and allow to stand for 30 minutes.
l
Drain and make the pudding in the usual way.
l
Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Blend cornflour with water and add at
the end of cooking.
Flavouring
Flavours are retained because there is little evaporation. Adjust at the
end of the cooking time.
Liquid
Reduce normal liquid quantities slightly as there is little evaporation
during cooking time.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
Reheating
Left over food should be cooled quickly and refrigerated.
Food should not be reheated using the slow cook setting. Reheat
conventionally or in a microwave. Food must only be reheated once.
S I G 5 1 5
27
Slow cooking
