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Suitable Foods for Slow Cooking & Preparation
Most foods are suited to slow cooking methods; however, there are a few guidelines that need to
be followed.
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Cut root vegetable into small, even pieces, as they take longer to cook than meat. They should
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be gently sautéed for 2-3minutes 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.
•
Trim all excess fat from meat before cooking, since the slow cooking method does not allow fat
to evaporate.
•
If 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
with conventional cooking.
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Never leave uncooked food at room temperature in the Slow cooker.
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Do not use the Slow cooker to reheat food.
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Uncooked red beans must be soaked and boiled for at least 10 minutes to remove toxins befo-
re use in a slow cooker.
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Insert a meat thermometer into joints of roasts, ham, or whole chickens to ensure they are coo-
ked to the desired temperature.
Authentic stoneware is fired at high temperatures therefore the ceramic pot may have minor
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surface blemishes, the glass lid may rock slightly due to these imperfections. Low heat cooking
does not produce steam so there will be little heat loss. Due to normal wear and tear through
the products life, the outer surface may start appearing "crazed".
•
Do not put the ceramic pot or glass lid in an oven, freezer, and microwave or on a gas/electrical
hob.
•
Do not subject the ceramic pot to sudden changes in temperature. Adding cold water to a very
hot pot could cause it to crack.
•
Do not allow the pot to stand in water for a long time (You can leave water in the pot to soak).
•
There is an area on the base of the ceramic pot that has to remain unglazed for manufacturing
purposes. This unglazed area is porous, therefore will soak up water, this should be avoided.
DO NOT SWITCH THE COOKER ON WHEN THE CERAMIC POT IS EMPTY OR OUT OF THE
BASE.
Tips for slow cooking & preparation
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The slow cooker must be at least half full for 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) 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, allow an additional 10 minutes to the cooking time. If cooking soups,
leave 5cm space between the top of the pot and the food to allow simmering.
•
Many recipes demand 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 crock pot and add liquid/gravy. Select the required setting.
•
Most meat and vegetable recipes require 8-10 hours on low or 4-6 hours on high. Some in-
gredients 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 also the size of the food.
•
Food cut into small pieces will cook more quickly. A degree of "trial and error" will be required
to fully optimize the potential of your Slow cooker.
•
Vegetables usually take longer to cook than meat, so try to put vegetables in the lower half of
the pot.
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