Andrew James AJ000552 5 Litre Digital Slow Cooker - Manual (Page 8)

8
Slow cooking general advice

Slow cooking has always been the best way to prepare a nutritious hot meal
with minimum preparation and fuss.

The types of meals that are associated with slow cooking have always been
soups and casseroles but with the ceramic pot you can also make most modern
family meals and dinner party dishes. This pot is convenient as well as looking
good enough to take straight to the table for serving. (Always place the ceramic
pot on a heat proof mat or surface).

Slow cooking is ideal for cooking tougher cuts of meat, giving them long, gentle
simmering that ensures that they become tender and full of flavour.
Preparation and suitable slow cooked foods:
Most foods are suited to slow cooking methods, however there are a few guidelines
that need to be followed.

Cut vegetables into small, even pieces as they take longer to cook than meat.
They should be gently sautéed for 2-3 minutes 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.

We recommend you trim all excess fat from the meat before cooking, since the
slow cooking method does not allow fat to evaporate.

If you are adapting an existing recipe 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 conventional cooking pans and methods.

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 cooking them in the slow cooker.
Authentic stoneware is fired at high temperatures, therefore the ceramic pot may have
minor surface blemishes and the glass lid may rock slightly due to these imperfections.