TIPS FOR SLOW COOKING
• The slow cooker pot must be at least half full for the best results.
• Slow cooking retains moisture. If you wish to reduce moisture in the cooker,
remove the lid after cooking and turn the control to high (if set to low or
warm) and simmer for 30 to 45 minutes.
• The lid is not a sealed fit. Don’t remove unnecessarily as the built up heat
will escape. Each time you remove the lid, an additional 10 minutes should
be added to the cooking time
• If cooking soups, leave a 2 inch space between the top of the cook pot
and the food surface to allow simmering.
• Many recipes require all day cooking; if you do not have time to prepare
food that morning, prepare it the night before and store the food in a
covered container in the refrigerator. Transfer the food to the ceramic pot
and add liquid gravy. Select the appropriate setting (low, high or warm).
• Most meats and vegetable recipes require 4-6 hours on high and 5-7 hours
on low.
• Some ingredients are not suitable for low cooking. Pasta, seafood, milk,
and cream should be added towards the end of the cooking time. Several
factors can affect how quickly ingredients will cook, such as water and fat
content, initial temperature of the food and the size of the food.
• Food cut into small pieces will cook quicker. A degree of “trial and error”
will be required to fully optimize the potential of your slow cooker.
• Root vegetables usually take longer to cook than meat, so try and arrange
vegetables in the lower half of the pot.
• After food is cooked, switch off the unit and leave the food covered with
the lid. There will be enough heat in the ceramic pot to keep warm for 30
minutes. If you require longer to keep warm switch to the warm setting.
• All food may be covered with liquid, gravy or sauce. Prepare your liquid,
gravy and sauce in a separate pan or jug and completely cover the food
in the ceramic pot.
• Browning meat and onions in a pan to seal in the juices also reduces the
fat content before adding to the ceramic pot. This improves the flavor
but is not necessary if time is limited.
• When cooking joints of meat, ham and poultry etc., the size and shape of
the joint is important. Try to keep the joint in the lower 2/3 of the pot and
fully cover with water. If necessary, cut in two pieces.
