7
Preparing in Advance
Prepare a recipe in advance the night before in the removable ceramic bowl and store it,
covered, in the refrigerator. When you are ready to cook, transfer the ceramic bowl to
the slow cooker.
Important:
The cooking bowl within the slow cooker is ceramic, and as with any fine
ceramic, it will not withstand the shock of sudden temperature changes. Do not place
any frozen or very cold foods in it, or store in the refrigerator if the ceramic bowl has
been pre-heated or hot to the touch. The ceramic bowl is not suitable for storing foods in
the freezer.
Cutting Vegetables
An unusual characteristic of slow cooking is that most vegetables
– depending on their
age
– generally cook slower than most meats. Most vegetables should be cut into small
pieces, or at least quartered and placed near the sides, or close to the bottom of the
slow cooker. Carrots should be peeled and placed where they will be completely
covered with liquid.
Spicing up your Cooking
Meats will pick up flavours from the vegetables 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 1 (Low) setting. When cooking on 2
(High) setting, occasional stirring may be necessary and will improve the distribution of
flavours throughout the food.
