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Vegetables
• Cut into small pieces.
• Dried beans must be pre-soaked then boiled in
an open pan for 15 minutes before adding to any
dish.
• Place vegetables under meat in casseroles.
• Cover food with a tight fitting lid or tin foil.
MILK PUDDINGS
• Cover the cereal with boiling water and leave it
to stand for 30 minutes.
• Drain and make the pudding in the usual way.
GENERAL POINTS FOR SLOW COOKING
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 held in the food because there is little
evaporation. Adjust flavouring at the end of the
cooking time.
Liquid
Use slightly less liquid as there is little evaporation
during cooking. Always add milk and milk products,
for example cream towards the end of cooking to
prevent them from curdling.
Reheating
Cool left over food quickly and then put it in the
fridge. Do not reheat food using the slow cook
setting. Reheat food in the usual way or in a
microwave. Only reheat food once.