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TIPS FOR YOUR SLOW COOKER
Trim all excess fat from meat before cooking, as the slow
•
cooking method does not allow fat to evaporate.
If adapting an existing recipe from conventional cooking, you
•
may need to reduce the amount of liquid used. Liquid will
not evaporate from your Slow Cooker to the same extent as
conventional cooking.
Never leave uncooked food at room temperature in your Slow
•
Cooker.
Uncooked kidney beans must be soaked overnight and boiled
•
for at least 10 minutes to remove toxins before use in a Slow
Cooker.
Insert a meat thermometer into joints of roasts, hams or whole
•
chickens to ensure they are cooked to the desired temperature.
Do not use your Slow Cooker to reheat food.
•
The Slow Cooker must be at least half full for best results.
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Slow cooking retains moisture. If you wish to reduce liquid,
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remove the lid after cooking and turn the control to High.
Reduce the moisture by simmering for 30 to 45 minutes.
If cooking soups, leave 5cm gap from the rim of the Cooking
•
Pot (3) and the food surface to allow for simmering.
Removing the Glass Lid (2) will allow heat to escape, reducing
•
the efficiency of your Slow Cooker and increasing the cooking
time. If you remove the lid to stir or add ingredients, you will
need to allow 10-15 minutes extra cooking time for each time
you remove the Glass Lid (2).
Pieces of food cut into small pieces will cook quicker. A degree
•
of 'trial and error' will be required to fully optimise the potential
of your Slow Cooker.
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