Morphy Richards MRDSC6BK Instruction Manual page 17

TIPS FOR YOUR SLOW COOKER
Removing the glass lid will allow heat to escape, reducing the
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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 extra cooking time for each time you remove the glass lid.
Pieces of food cut into small pieces will cook quicker. A degree
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of 'trial and error' will be required to fully optimise the potential
of your Slow Cooker.
Many things can affect how quickly a recipe will cook, including
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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
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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 and add boiling liquid/stock.
Some ingredients are not suitable for slow cooking. Pasta,
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seafood, milk and cream should be added towards the end of
the cooking time.
When cooking joints of meat, ham, poultry etc, the size and
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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.
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For beef, pork or poultry cover to 1/3 depth.
Depending on the ingredients, slow cooking can take between
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3 and 12 hours for best results.
Searing or Browning prior to slow cooking is recommended but
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not necessary. Searing and Browning helps seal in moisture,
and provides most tender results.
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