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• Only cook joints of pork if you
can make sure, by using a meat
thermometer, that the
temperature inside the joint is at
least 88°C.
• For good air circulation always
stand joints on a rack in a
roasting tin or casserole.
• Thaw all frozen meat and poultry
before you cook it.
• Prime cuts of meat do not
benefit from slow cooking.
• Remove excess fat and skin
unless it is browned first.
Soups, casseroles and
stews
• Do not cook casseroles over 2.7
kg (6lb).
• Bring to the boil on the hotplate
then cook on slow cook.
• Cook on the middle shelf of the
oven or above.
• Cover food with a tight fitting lid
or tin foil.
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
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.