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8
SLOW COOKING TIPS
Your Searing Slow Cooker is designed so that you can brown meat or sauté vegetables in
the removable cooking pot on the stovetop, then transfer the pot into your slow cooker.
• Thaw frozen meat, poultry, sh and seafood completely before cooking. Keep raw meat and
poultry separate from cooked foods.
• Slow cookers cook food at much lower temperatures than conventional cooking, always
ensure that cooking times are adjusted for raw and chilled foods such as meat and poultry to
ensure they are cooked until piping hot throughout.
• To check whether meat, particularly poultry is cooked, use a temperature probe or pierce the
esh with a skewer or fork; the juices should run clear.
• Trim excess fat from meat, as the cooking method does not allow the fat to drain away.
• Searing works best in batches, do not overcrowd the cooking pot otherwise ingredients will
not sear or brown sufciently.
• Anything to be sautéed could be tossed in seasoned our beforehand, to thicken the gravy/
sauce.
• Cut food into similar sized pieces to ensure food is evenly cooked.
• Soak dried peas and beans for 8 hours (or overnight) before cooking, to soften them.
• WARNING: Dried beans (e.g. red kidney beans) must be boiled for at least 10 minutes before
being added to the slow cooker. They are poisonous if eaten raw or undercooked.
• Do not put the slow cooker or the cooking pot in the refrigerator.
• Root vegetables (potatoes, carrots, onions etc) can take longer to cook than meat. Cut them
into 5mm slices, sticks or dice and sauté gently for 2-3 minutes.
• Dried vegetables must be immersed in the cooking liquid.
• Avoid lifting the glass lid during the cooking process as this breaks the seal formed around
the lid and adds time to the cooking process.
• When adding liquid or stock to the slow cooker is recommended that hot liquid is added
to reduce the cooking time and to ensure that the slow cooker reaches the higher cooking
temperatures more quickly.
• When cooking with rice, use at least 150ml of cooking liquid for each 100g of rice.
• If adding fresh milk or yoghurt, this should be done in the nal half hour of cooking.
Evaporated milk may be added at the start of cooking.
• Pasta is not suitable for slow cooking – it will become too soft. If your recipe requires pasta, it
should be stirred in 30-40 minutes before the end of the cooking time.
• Cream or egg yolk may be added just before serving.
• Use the low setting for recipes calling for 6+ hours cooking time.
• Use the high setting for recipes calling up to 6 hours cooking time.
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