Morphy Richards Sear and Stew MRSC65BK Instruction Manual page 10

TIPS FOR YOUR SLOW COOKER
Many things can affect how quickly a recipe will cook,
•
including water and fat content, initial temperature of the food
and the size of the food. Check food is properly cooked before
serving.
Many recipes will take several hours to cook. If you don't
•
have time to prepare food in the morning, prepare it the night
before, storing the food in a covered container in the fridge.
Transfer the food to the Cooking Pot (3) and add boiling liquid/
stock. In most of the recipes in this book, the meat ingredients
are browned first to improve their appearance and flavour.
If you are short on preparation time and would prefer to skip
•
the searing stage, simply add your meat and other ingredients
into your Slow Cooker and cover with boiling liquid/stock. You
will need to increase the recipe cooking time as follows: High
setting +1hr, Medium setting +1-2 hrs, Low Setting +2-3hrs.
Most meat and vegetable recipes require 8-10 hours on Low
•
Setting, 6-8 hours on Medium setting or 4-6 hours on High
setting.
Some ingredients are not suitable for slow cooking. Pasta,
•
seafood, milk and cream should be added towards the end of
the cooking time.
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 Cooking Pot (3).
When cooking joints of meat, ham, poultry etc, the size and
•
shape of the joint is important. Try to keep the joint in the lower
2/3 of the pot. If necessary, cut into two pieces. Joint weight
should be kept within the maximum limit of 1kg.
For ham and brisket fill with hot water to just cover the joint.
•
For beef, pork or poultry cover to 1/3 depth.
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