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THE BENEFITS OF SLOW COOKING
•
Health - The gentle cooking action reduces damage to vitamins and retains more of the
nutrients and flavours. Also, cooking in a slow cooker does not require any added oil or
fats.
•
Economy - Long slow cooking can tenderise the cheaper, tougher cuts of meat and uses
significantly less power than an oven or the small ring on the average cook top.
•
Convenience - Prepare the ingredients the night before, put them in the slow cooker in the
morning and have a delicious meal waiting for you when you get home.
BEFORE FIRST USE
•
All parts of the Slow Cooker need to be thoroughly cleaned before being used for the first
time
(see 'Care and
PREPARATION
•
Some of the recipes call for meat to be browned and/or vegetables to be sautéed. Do this
in a pan – not in the ceramic bowl. Do not use the ceramic bowl for cooking anywhere other
than inside the slow cooker.
•
Thaw frozen food completely before adding to the ceramic bowl.
•
Do not cook on the low setting without first preheating the ceramic bowl in the slow cooker
on High, for at least 20 minutes.
•
Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
WARNING: Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes
before being added to the slow cooker. They are poisonous if eaten raw or undercooked.
•
Lentils do not need soaking overnight.
•
Store ingredients prepared beforehand (e.g. the night before) in a refrigerator. Do not put the
slow cooker or the ceramic bowl in the refrigerator.
•
Root vegetables (potatoes, carrots, onions etc) take much longer to cook that meat. Cut them into
5mm slices, sticks or dice. If possible, sauté gently for 2-3 minutes before adding to the ceramic
bowl.
•
Dried vegetables must be immersed in the cooking liquid.
•
When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice.
•
Pasta is not suitable for slow cooking – it will become too soft. If your recipe requires pasta,
it should be stirred in 30-40 minutes before the end of the cooking time.
Maintenance').
5
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