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• All of the recipes contained in this book
have recommended temperature settings.
Most recipes can be cooked on the LOW
setting, however when using the HIGH
setting cooking times can often be halved.
• Food will be brought to a simmer on all
settings. The setting determines the time
needed to reach a simmer.
• When cooking with vegetables, place them
in the crock insert first, and then place the
meat on top.
• Always ensure that food or liquid comes to
at least half way up the wall of the crock
insert, as the element is located on the
sides of the slow cooker.
• When roasting whole pieces of lamb, beef
or chicken, it is not necessary to add
liquid. Pot roasts and corned meats should
be barely covered with liquid.
• Do not use oven bags in your slow cooker.
• When preparing meat for casseroles, lightly
coat the pieces in flour and brown before
adding to the slow cooker. This helps to
seal in the juices and flavours, and keeps
the meat tender.
• Frozen casseroles can be placed in the
cold slow cooker
and heated for 5-8 hours,
depending on the quantity. Do not place
frozen food into a heated slow cooker.
• If a recipe results in too much liquid,
turn the slow cooker
to the HIGH setting,
remove the lid and cook until sufficient
liquid has evaporated.
• To thicken a casserole, set the slow
cooker
to the HIGH setting and stir
through a thickening agent such as
cornflour combined with a little water.
Allow to simmer until thickened, stirring
occasionally.
• Stirring is rarely necessary, as the element
wraps around the sides of the slow cooker,
preventing the food from sticking to the
base.
• Leave the lid on the slow cooker
during
cooking to maintain heat and moisture.
• Reduce cooking times when the slow
cooker is not completely full to achieve a
better cooking result as the slow cooker
heats up faster when not filled up to the
rim.
Tips for Slow Cooking
5