Sanyo EM-D981 Instruction Manual page 54

I SLOW COOKING (CONT.)
Irmortant Thx for 5est Results When
Slow Cooking
Suitable foods for slow cooking;
Liquid dishes e.g casseroles and stews containing Use sufficient liquid. Liquid may include water,
cubed meat or chicken joint pieces, soups, rice stock, wine, fruit juice, beer or cider. The meat and
puddings. Root vegetables are particularly useful
vegetables should be immersed in the cooking
for slow cooking - cut into even sized pieces, the liquid for best results and to avoid drying out,
larger the size of the vegetables the longer
cooking time they will require, Always use a large enough cooking dish - a large
pyrex bowl covered with a microwave proof plate
Most casseroles or soups are best cooked using 2
is ideal, this makes for easier mixing of ingredients
stage Slow Cooking - generally cook on Slow
and avoids the possibility of spillage.
Cook High (300W for the initial 25-40 minutes,
then simmer very gently on Slow Cook Low
Combine thickening agents e.g flour with the meat
(150W) for several hours, usually a minimum of
at the start of the cooking process or alternatively
around 5 hours is required, You may stir if you wish
mix 1 -2 tblsps of cornflour to a smooth paste with
but this is not essential.
a little cold water and stir in 10-15 minutes before
the end of cooking.
Always ensure that the dish is covered by a close
fitting lid to avoid drying out, Always ensure the
If adding cream or milk always do so at the end of
dish is recovered after stirring.
cooking. Stir well after cooking.
You can start the cooking process early in the day, Convenience and flexibility - meals are ready
then go off to do other things and return to a when you are - once food is thoroughly cooked
cooked meal - there is little chance of the dish and piping hot it can be kept warm using Slow
spoiling if your mealtime is a little delayed. Cook
LOW
(150W).
It is not essential to stir due to the gentle heating
involved. (You may stir if you wish, it can only
improve the cooking process). Due to the long,
slow cooking process, tough meat is tenderised
and flavours have time to fully develop.
Suaa ested
Reciotw
All recommended recipes for use with the Slow
Cook feature, are detailed on the following pages.
French Onion Soup - pg 56
Tomato and Lentil Soup - pg 56
Winter Vegetable Soup - pg 57
Beef Casserole (serves 3 -4) - pg 57
Beef Casserole (serves 2 -3) - pg 58
Hungarian Beef Goulash - pg 58
Lamb and Vegetable Hotpot - pg 59
Chicken, Bacon and Tomato Casserole - pg 60
Pork Casserole with Cider - pg 61
Rice Pudding - pg 61