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MEAT, FISH AND POULTRY
Prime cuts of meat for roasting are better not
slow cooked as flavours are retained to their
fullest when roasting.
Do not Slowcook joints of meat over 6lb
(2.7kg) in weight.
Only Slowcook joints of pork if you can make
sure by using a meat thermometer that the
temperature inside the joint is at least 88°C.
Do not Slowcook poultry over 4lb 8oz (2kg) in
weight.
Cook stuffing separately.
Do not Slowcook more than one 2lb (1kg)
meat stew in the oven at the same time when
slow cooking. Thicken after cooking with a
little cornflour and water if desired.
All frozen meat/poultry should be thoroughly
thawed before preparing for slow cooking.
Cooking times
Small items e.g. chops
Small joints, stews
Large joints
Fish
VEGETABLES
Cut vegetables into thin slices or small cubes
as they can take a long time to cook.
To
prevent
potatoes
immediately after preparation and add a few
drops of lemon juice.
When cooking vegetables in a casserole,
place them under the meat to keep them
immersed in the gravy/sauce.
Cook for up to 6 hours.
MILK AND MILK PRODUCTS
Cream may curdle and separate during a
long cook time. Add cream at the end e.g. to
a soup, just before serving.
Place a baked custard in a bain-marie or
water bath and cover the tin with foil.
Cook for 2 - 4 hours
3 - 4 hours
6 - 8 hours
7 - 9 hours
2 - 3 hours
discolouring,
cook
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