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SCVI600BS-IUK_07EM2.qxd
8/27/07
9:20 AM
HOW TO CLEAN YOUR SLOW COOKER
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ALWAYS turn off your slow cooker, unplug it from the electrical outlet, and allow it to cool before
cleaning.
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The lid and slow cooker stoneware can be washed in the dishwasher or with hot, soapy water. Do
not use abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will
usually remove any residue.
To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
•
The lid will not withstand sudden temperature changes. Do not wash the lid with cold water when
it is hot.
•
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe
dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
HINTS AND TIPS
HINTS AND TIPS
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If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on
the hob just until slightly tender before adding to slow cooker.
•
If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add
60 ml extra liquid per 60 ml of raw rice. Use long grain converted rice for best results in all-day
cooking.
BEANS
•
Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and
acid have a hardening effect on beans and will prevent softening.
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the
beans with three times their volume of unsalted water and bring to the boil. Boil 10 minutes,
reduce heat, cover and allow to simmer 1
desired, should be completed before boiling. Discard water after soaking or boiling.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
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Many vegetables benefit from slow cook times and low temperatures and are able to develop
their full flavour. They tend not to overcook in your slow cooker as they might in your oven or on
your hob.
•
When cooking recipes with vegetables and meat, place the vegetables in the stoneware before
the meat. Vegetables usually cook slower than meat in the slow cooker.
•
Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped
or sliced vegetables with other ingredients.
•
Because aubergine has a very strong flavour, you should parboil or sauté the aubergine before
adding it to the slow cooker.
LIQUIDS
•
It is not necessary to use more than 120 to 240 ml liquid in most instances since juices in meats
and vegetables are retained more in slow cooking than in conventional cooking.
•
When converting conventional cooking recipes to slow cooking recipes, use about half of the
recommended amount of liquids, except in recipes that contain uncooked rice or pasta.
MILK
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during
last fifteen minutes to half hour of cooking, until just heated through.
•
Condensed soups may be substituted for milk and can cook for extended times.
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hours or until beans are tender. Soaking in water, if
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SOUPS
•
Some soup recipes call for 2 to 3 litres of water. Add other soup ingredients to the slow cooker
first; then add water only to cover. If thinner soup is desired, add more liquid at serving time.
•
If milk-based soup recipes have no other liquid for initial cooking, add 240 or 480 ml water. Since
milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at
end of cooking cycle.
MEATS
•
For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a
separate flavour allows fat to be drained off before slow cooking and also adds greater depth of
flavour to dish.
•
Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless
roasts or hams ranging from 1.5 to 2.7 kg.
•
Boned cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook
turkey legs, thighs, and breasts, up to 2.7 kg.
•
If you select a smaller roast, alter the amount of vegetables or potatoes so that the stoneware is
3
⁄
to
full.
4
•
Always remember, the size of the meat and the recommended cook time are just estimates. The
exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut,
meat configuration, and bone structure.
•
Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such
as mushrooms, diced onion, aubergine, or finely minced vegetables. This will enable food to cook
at the same rate.
•
Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective
tissue and fat such as beef chuck or pork shoulder.
•
Meat should be positioned so that it rests in the stoneware and does not touch the lid.
•
If you are cooking frozen meats (such as roasts or chicken), you must first add at least 1 cup of
warm liquid. The liquid will act as a "cushion" to prevent sudden temperature changes. For most
recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on
HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderise.
FISH
•
Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen
minutes to hour of cooking.
SPECIALTY DISHES
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Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serve attractively.
HERBS
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Fresh herbs add flavour and colour when added at the end of the cooking cycle but for dishes
with shorter cook times, hearty, fresh herbs such as rosemary and thyme hold up well. If added at
beginning, many fresh herbs' flavour will dissipate over long cook times. Ground and/or dried
herbs and spices work well in slow cooking and may be added at beginning, but use sparingly
and taste at end of cook cycle and correct seasonings including salt and pepper. The flavour
power of all herbs and spices can vary greatly depending on their particular strength and shelf life
and so it is always recommended to taste and adjust seasonings just before serving.
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