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Spicing your Cooking
Meats will pick up flavours from the vegetables that they are cooked with. This might give you more
flavour than you are used to. You can reduce quantities of vegetables, such as onions and carrots, if
desired, to suit your personal taste. The same applies to fresh spices; a little goes a long way in the
slow cooker. Meats, especially cubed for a stew, if not browned first, should be cleaned and carefully
wiped to remove particles normally disposed of during browning to ensure the best flavour, before
cooking.
Cooking Times
Altitude, high humidity and slight fluctuations in power can slightly alter cooking times in a slow cooker.
Allow plenty of time
– it is almost impossible to overcook. It is seldom necessary to stir while cooking
on the Low setting. When cooking on the High setting, occasional stirring may be necessary and will
improve the distribution of flavours throughout the food.
Additional liquid may also be required, as food will boil when set on High. Make sure the slow cooker
has not been pre-heated. Most recipes including the recipes in this instruction manual require cooking
times of 8 to 10 hours. From experience, you will learn whether to use the shorter or longer times given
in the recipes. If foods are cooked more than you desire, or end up with too much liquid, it is probably
due to not trimming excess fat from meats or adding too much liquid as the liquid content of meats and
vegetables will vary. Any excess liquid can be reduced by removing the lid and switching the slow
cooker to the High setting for approximately 45 minutes.
Hints for Using Standard Recipes in your Slow Cooker
Using the following hints, you can prepare and cook your favourite recipes in the slow cooker:-
If using fresh milk or yoghurt only add to the slow cooker during the last 2 hours of cooking.
Evaporated milk may be added at the start of cooking.
Rice, noodles and pasta are not recommended for long cooking periods.
Wine can add flavour and tenderness to meat. Substitute part wine for water for richer flavour.
Whole leaf herbs are best for prolonged cooking in your slow cooker, but decrease the quantity
in the standard recipe by a quarter.