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SCV400_37401BC-IUK_07EM1.qxd
6/22/07
PASTA AND RICE
If a recipe calls for cooking noodles, pasta or macaroni etc., cook on the hob in a saucepan before
adding to the Slow Cooker. Do not overcook - just until slightly tender.
If rice is required, stir in with other ingredients. Add 60ml (4tbsp) cup of extra liquid per 60ml (4tbsp)
cup of raw rice. Use long grain rice for best results.
LIQUIDS
Use less in Slow Cooking - usually about half the recommended amount. 250ml (8 fl.oz) of liquid is
usually enough, unless it contains rice or pasta.
SAUTEING VEGETABLES
This is generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only
exception to this is Aubergine which should be parboiled or sauteed, due to its strong flavour.
Since vegetables develop their full flavour potential with slow cooking, expect delicious results, even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
where possible.
HERBS AND SPICES
Fresh herbs add flavor and color when added at the end of the cooking cycle but for dishes with shorter cook times,
hearty, fresh herbs such as rosemary and thyme hold up well. If added at beginning, many fresh herbs' flavor will
dissipate over long cook times. Ground and/or dried herbs and spices work well in slow cooking and may be added at
beginning, but use sparingly and taste at end of cook cycle and correct seasonings including salt and pepper. The
flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life and so it is
always recommended to taste and adjust seasonings just before serving.
MILK
Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during
the last hour of cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2-3 litres of water. Add other ingredients to the Removable Cooking Pot,
then add the water only to cover. If thinner soup is desired, add more liquid at serving time. If milk
based recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Then during the final
hour add milk or cream as required.
QUESTIONS AND ANSWERS
Q
"What if the food is not done after 8 hours, when the recipe says 8 - 10 hours".
A
This can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in
power are not normally noticeable on most appliances, however with Slow Cookers it can alter
the cooking times. Allow plenty of time. You will learn through experience whether to increase or
decrease cooking times.
Q
"Must the Slow Cooker be covered. Is it necessary to stir".
A
Always cook with the lid on. If the lid is removed, the Slow Cooker will not recover heat losses
quickly on LOW setting. Significant amounts of heat escape whenever the lid is removed, there-
fore cooking times are extended. Avoid frequent removal of the lid for checking cooking progress
or stirring. Never remove the lid during the first two hours when baking breads or cakes. It is not
necessary to stir whilst cooking on LOW heat. Whilst using HIGH heat for short periods,
occasional stirring improves the distribution of flavours.
Q
"How about thickening juices or making gravy".
A
Add some quick cooking tapioca to any recipe if you want to make a thick gravy. Add the tapioca at
the beginning and it will thicken as it cooks. Alternatively, you can remove the solid foods, leaving
the juices. Then prepare a smooth paste of approximately 100g (4oz) of flour or cornflour to 90ml
(6tbsp) water or 4 tablespoons of melted butter. Pour the mixture into the liquid in the Stoneware
Cooking Pot and stir well. Turn to HIGH and when it comes to the boil (about 15 minutes) it is ready.
9:50 AM
Page 7
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Q
"Can I cook a roast without adding water".
A
Yes - if cooked on LOW. We recommend a small amount of water because the gravies are especial-
ly tasty. The more fat or "marbelling" the meat has, the less liquid you need. The liquid is needed to
properly soften and cook the vegetables.
RECIPES
PORK LOIN WITH SHERRY AND RED ONIONS
The mild flavour of the pork is awakened by the rich, delectable sauce
2 large red onions, thinly sliced
175g (6oz) silver skin (button) onions, blanched and peeled
40g(1
1
⁄
oz) butter
2
salt and freshly ground black pepper
1.2kg (2
1
⁄
lb) boneless pork loin, tied
2
45ml (3tbsp) cooking sherry
small handful of flat leaf parsley, chopped
25ml (1
1
⁄
tbsp) cornflour
2
15ml (1tbsp) water
In a medium skillet or frying pan, sauté the red onions and silver skin onions in the butter until soft.
Season with salt and pepper. Rub the pork loin with salt and pepper and place in the Slow Cooker.
Add the sautéed onions, sherry and parsley. Cover and cook on LOW for 8 - 10 hours (or on HIGH
for 5 - 6 hours). Remove the pork loin from the Stoneware Cooking Pot and let stand for 15 minutes
before slicing. Turn the Slow Cooker to HIGH. Combine the cornflour and water and then add to the
juices in the Stoneware Cooking Pot, stirring continuously. This will thicken the sauce. Serve the pork
loin with the onion and sherry sauce.
Serves 4.
SALMON & PARMESAN CASSEROLE
Perfect for a cold winter evening, when the rich and satisfying flavours will ease away any chill.
450g (1lb) long grain rice
1 x 418g can salmon, drained and flaked
65g (2
1
⁄
oz) cauliflower florets
2
50g (2oz) Parmesan cheese
250ml (8fl.oz) dry white wine
250ml (8fl.oz) milk
250ml (8fl.oz) water
15ml (1tbsp) fresh tarragon, finely chopped
5ml (1tsp) Dijon mustard
4ml (
3
⁄
tsp) salt
4
2.5ml (
1
⁄
tsp) freshly ground black pepper
2
4 medium tomatoes, chopped
2 salad onions, thinly sliced
Combine all ingredients, except for the tomatoes and salad onions, in the Slow Cooker. Mix thor-
oughly, cover and cook on HIGH for 1 hour, then on LOW for 6 - 8 hours (or on HIGH for 3 - 4
hours). Before serving, stir in the tomatoes and salad onions.
Serves 3.
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