Morphy Richards MRDSC6BK Instruction Manual page 16

TIPS FOR YOUR SLOW COOKER
Most foods are suited to slow cooking methods, however,
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there are a few guidelines that should be followed.
Ensure all frozen ingredients are thoroughly defrosted prior to
•
cooking.
Cut root vegetables into small, even pieces, as they take
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longer to cook than meat. They can be gently sauteed for 2-3
minutes before slow cooking. Ensure that root vegetables
are always placed at the bottom of the cooking pot and all
ingredients are immersed in the cooking liquid.
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 beans and pulses should be soaked overnight
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and drained, rinsed and then 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.
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The Slow Cooker must be at least half full for best results.
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If cooking soups, leave a 5cm gap from the rim of the cooking
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pot and the food surface to allow for simmering.
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