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Soups, casseroles and stews
l
Do not cook casseroles over 3kg (6lb).
l
Do not cook two (1.8kg) (2lb) casseroles on slow cook setting at the
same time.
l
Cook in the middle of the oven or above.
l
Cover food with a tight fitting lid or tin foil.
l
Cook for up to 9 hours.
Vegetables
l
Cut into small pieces.
l
Dried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
l
Place vegetables under meat in casseroles.
l
To prevent potato dishes from discolouring, add lemon juice.
l
Cook for up to 6 hours.
Milk puddings
l
Make the pudding in the usual way.
l
For delicate puddings such as egg custard, place the dish in a bain
marie and cover the dish with tin foil.
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Cook for 2 - 4 hours.
Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with
water and add it at the end of cooking.
Flavouring
Flavours are retained because there is little evaporation. Adjust
seasoning at the end of the cooking time.
Liquid
Use slightly less liquid because there is little evaporation.
EOG 600
21
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