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TIPS FOR SLOW COOKING
• Slow cooking is a great way to prepare a nutritious hot meal with minimum
preparation and maximum free time away from the kitchen.
• Less tender and cheaper cuts of meat are more ideal candidates for slow
cooking than more expensive cuts.
• Slow cooking retains moisture. If you wish to reduce moisture in the cooker,
remove the lid after cooking and turn the control to high (if set to low or
medium) and simmer for 30 to 45 minutes.
• The lid is not a sealed t. Do not remove unnecessarily as the built up heat
will escape. Each time you remove the lid, add an additional 10 minutes to the
cooking time.
• If cooking soups, leave 5cm of space between the top of the pot and the food
surface to allow simmering.
• Many recipes demand all day cooking, if you do not have time to prepare food
that morning prepare it the night before and store the food in a covered
container in the refrigerator. Transfer the food to the slow cooker and add
liquid/gravy. Select the setting low or high.
• Most meat and vegetable recipes require 8-10 hours on low, 4-6 hours on high,
and 5-7 hours on medium.
• Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and
cream should be added towards the end of the cooking time. Many things can
affect how quickly a recipe will cook: water and fat content, initial temperature
of the food and the size of the food.
• Food cut into small pieces will cook quicker. A degree of “trial and error” will be
required to fully optimize the potential of your slow cooker.
• All food should be covered with a liquid, gravy or sauce. In a separate pan or
pot prepare your liquid, gravy or sauce and completely cover the food in the
slow cooker.
• Meat will not brown during the cooking process. Browning fatty meats will
reduce the amount of fat and help to preserve color while adding richer avor.
Heat a small amount of oil in a skillet and brown meats prior to putting into the
stoneware pot.
• Whole herbs and spices avor better in slow cooker than crushed or ground.
• When cooking in a Slow Cooker, remember that liquids do not boil away like
they do in conventional cooking. Reduce the amount of liquid in any recipe
that is not designed for a Slow Cooker. The exceptions to this rule would
be rice and soups. Remember, liquids can always be added at a later time if
necessary. If a recipe results in too much liquid at the end of the cooking time,
remove the cover and re-program the Slow Cooker to continue to cook HIGH
for 45 minutes. Check every 15 minutes. After about 30-45 minutes the amount
of liquid will be reduced.
• Foods cut into uniform pieces will cook faster and more evenly than foods left
whole such as roast or poultry.
• Vegetables such as carrots, potatoes, turnips and beets require longer cooking
time than many meats. Be sure to place them on the bottom of the Slow
Cooker and cover them with liquid.
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