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Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and
cream should be added towards the end of the cooking time. Many things can
affect how quickly a recipe will cook, 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 health cooker.
•
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 cooker off and leave covered with the lid. There will be
enough heat in the crock pot to keep warm for 30 minutes. If you require longer to
keep warm switch to the low setting.
All food should be covered with a liquid, gravy or sauce. In a separate pan or jug
prepare your liquid, gravy or sauce and completely cover the food in the crock pot.
•
Pre-browning
meat and onions in a pan to seal in the juices also reduces the fat
content before adding to the crock pot. This is not necessary if time is limited, but
improves the flavor.
•
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. Joint weight should be kept within the maximum limit.
Always make sure the slow cooker is unplugged and in the OFF position before storing
away or cleaning.
Make sure the unit has cooled down completely before cleaning.
The stoneware insert is dishwasher safe or can also be cleaned with warm
soapy water. To remove any foods that have been cooked onto the bottom of
the pot, simply soak overnight in soapy water and rinse the next day.
The exterior of the slow cooker can be wiped with a damp cloth and dried. DO
NOT use harsh abrasive cleaner or scouring pad to clean any part of the slow
cooker as this will damage the surfaces.
WARNING:
NEVER SUBMERGE
THE ENTIRE SLOW COOKER INTO WATER OR
ANY OTHER LIQUID OR THIS MAY DAMAGE THE SLOW COOKER.
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