17
Tips
SLOW COOKING
•
Choose from MANUAL, MEAL TIMER or PROGRAMME modes. See pages 11–16 for
complete descriptions.
•
The HIGH temperature setting is best for foods that require high heat and don’t
tend to become overcooked, such as potatoes, beans, casseroles, chilli and soups,
or when ‘baking’ in one of the slow cooker modes. It is a good choice when you
don’t have time for a long, slow cooking time. One hour on High is equivalent to
1 1/2–2 hours on Low.
•
The MEDIUM temperature setting is a good choice for chicken, lean cuts of pork,
and foods that may become overcooked or dry out.
•
The LOW temperature setting is best for large or tough cuts of meat that require a
long, slow cooking time and occasions when you need to leave a recipe cooking
for a long period of time, such as overnight or during a working day.
•
The WARM temperature setting is not intended for cooking food. It should only be
used for keeping cooked food warm.
•
The vessel should be at least half-full for best results. If less than half-full, check if
the food is cooked 1 to 2 hours earlier than the recipe indicates.
•
Thaw any meat or poultry before slow cooking.
•
Do not slow cook without some liquid in the vessel. At least 2.5 cm of liquid at the
bottom of the vessel is recommended.
•
When cooking meat, the higher the fat content, the less liquid is needed. To reduce
the amount of excess fat in a recipe, trim as much visible fat as possible and
remove skin from poultry.
•
Very little liquid evaporates when slow cooking. When making your favourite soup
or sauce, reduce the liquid called for in the recipe by 120–240 ml. If this results in
too thick an end product, liquid can be added later.
•
Root vegetables such as potatoes and carrots should be cut into pieces no larger
than 5 cm to ensure complete cooking.
•
Some foods are not suited to extended slow cooking. Pasta, seafood, milk, cream
and sour cream should be added no more than 2 hours before serving.
•
Stirring is not usually necessary when slow cooking. Removing the lid results in
heat loss and extends the cooking time. When cooking a recipe on High, some
occasional stirring may be recommended.
•
Visit
www.food.gov.uk/food-safety
for more information on safe internal cooking
temperatures.
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