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COOKING MODES
1
For traditional slow cooking.
2
For "fast cooking". During cooking, make sure the food doesn't dry out. If it looks like drying out, add
hot water.
O For keeping food warm – but only after it has been cooked to readiness in the slow cooker.
CAUTION Don't use the O setting to heat food up.
USING
1.
Put the prepared ingredients into the cooking pot.
2.
Put the cooking pot into the slow cooker then fit the lid.
3.
Plug the slow cooker into a wall socket.
4.
Turn the mode switch to LOW or HIGH as required. Cooking will start.
5.
When cooking is finished turn the mode switch to the WARM position. If you want to serve the food
right away, turn the control to OFF and unplug your slow cooker. Don't use the WARM setting for
longer than 4 hours.
6.
Always use oven gloves when handling the lid or cooking pot.
GENERAL
•
Thaw frozen food completely before adding it to the cookpot.
•
Brown the meat and sauté the vegetables in a pan or the cooking pot.
Meat
•
When roasting, the juices don't spit or evaporate, so flavour and nutritive value are retained. The size
and shape of the joint, its quality, and the proportion of lean, fat and bone, all affect cooking times.
Experience will soon help you judge these.
•
Avoid meat which has a high proportion of fat, or trim the excess fat.
Poultry
•
Wash and dry the poultry and season inside and out.
•
Brown the skin in its own fat or a little cooking oil, in a large frying pan.
Fish
•
To retain flavour and texture, fish shouldn't be cooked for long periods.
•
Grease the base of the cookpot with butter or margarine.
•
Clean, trim and wash the fish. Dry and place in the cookpot.
•
Season, sprinkle with lemon juice, then add hot stock, water or wine.
•
Dot butter over the fish, and cook on low (1) for 2-3 hours.
Vegetables
•
Quickly cooked vegetables, like frozen peas and sweetcorn, must be thawed, then added half an
hour before the end of cooking.
•
Root vegetables, tubers, and bulbs (carrots, potatoes, onions) take much longer to cook than meat,
so cut them to about 5mm thick slices, sticks or dice, and sauté them gently for 2-3 minutes before
adding to the cookpot.
Pulses (beans, peas and lentils)
•
You must boil dried beans (e.g. red kidney beans) for at least 10 minutes before adding them to the
slow cooker. They're poisonous if eaten raw or under-cooked.
•
Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
•
You don't need to soak lentils overnight.
•
When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice. We've found that
"easy-cook" rice gives the best results.
•
Pasta gets too soft for slow cooking. If your recipe requires pasta, stir it in 30-40 minutes before the
end of the cooking.
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