ENGLISH
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When cooking joint the size and shape of the joint is important. Try
to keep the joint in lower 2/3 of the pot and fully cover it with water.
If necessary cut the meat into pieces.
Cut root vegetable into small, even pieces, as they take longer to
cook than meat. They should be gently sautéed for 2-3minutes
before slow cooking. Ensure that root vegetables are always placed
at the bottom of the pot and all ingredients are immersed in the
cooking liquid.
Trim all excess fat from meat before cooking, since the slow
cooking method does not allow fat to evaporate.
If adapting recipes from conventional cooking, you may need to cut
down on the amount of liquid used. Liquid will not evaporate from
the slow cooker to the same extent as with conventional cooking.
Never leave uncooked food at room temperature in the slow
cooker.
Do not use the slow cooker to reheat food.
Uncooked red beans must be soaked and boiled for at least 10
minutes to remove toxins before use in a slow cooker.
Insert a meat thermometer into roast or ham to ensure they are
cooked to the desired temperature.
