Andrew James AJ000510 1.5 Litre Premium Slow Cooker - Manual (Page 6)

6
Slow cooking

Slow cooking has always been the best way to prepare a nutritious hot meal
with minimum preparation and fuss.

The types of meals that are associated with slow cooking have always been
soups and casseroles but with the ceramic pot you can also make most
modern family meals and dinner party dishes. The pot is convenient as well
as looking good enough to take straight to the table for serving. (Always
place the ceramic pot on a heat proof mat or surface).

The method of slow cooking is ideal for cooking tougher cuts of meat, giving
them the long, gentle simmering that ensures that they become tender and
full of flavour.
Preparation and suitable foods for slow cooking:
Most foods are suited to slow cooking methods, however there are a few guidelines
that need to be followed.

Cut vegetables into small, even pieces as they take longer to cook than meat.
They should be gently sautéed for 2-3 minutes before slow cooking. Ensure
that root vegetables are always placed at the bottom of the pot and all
ingredients are immersed in the cooking liquid.

We recommend you trim all excess fat from the meat before cooking, since
the slow cooking method does not allow fat to evaporate.

If you are adapting an existing recipe from conventional cooking, you may
need to cut down on the amount of liquid used. Liquid will not evaporate
from the slow cooker to the same extent as it will with conventional cooking.

Never leave uncooked food at room temperature in the slow cooker.

Do not use the slow cooker to reheat food.

Uncooked red beans must be soaked and boiled for at least 10 minutes to
remove toxins before cooking them in the slow cooker.

Authentic stoneware is fired at high temperatures, therefore the ceramic pot
may have minor surface blemishes and the glass lid may rock slightly due to
these imperfections. Low heat cooking does not produce steam so there will