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HELPFUL HINTS USING THE SLOW COOKER
• The Lid does not form a tight seal with the Casserole. However, it should
be centered on the Casserole for the best results.
• Stirring is not required while slow cooking. However, when cooking
on High, stirring occasionally will help distribute flavours.
• For best results the Casserole should be at least half full.
• For soups and stews, leave a 2" (5 cm) space between the food and
the top to allow ingredients to simmer. When cooking on High setting,
keep checking from time to time as some soups and stews may come
to a boil.
• When slow cooking it is more appropriate to use less tender, cheaper cuts
of meat than the more expensive varieties. Remove excess fat before
cooking and if called for, brown the meat on a range top using a metal
frypan before adding meat to the Casserole.
• The greater the fat content in the meat the less liquid is required. When
cooking meat with high fat content, place thick slices of onion under the
meat so that it will not sit and cook in the fat. Roasts, when cooked on
Low, may be prepared without adding any liquid.
• Use a meat thermometer to determine if the meat has been cooked
to your taste.
• Fresh or thawed fish or seafood should be added to the Casserole only
1 hour before serving as they can fall apart during prolonged cooking.
• Since raw vegetables take longer to cook than meat, cut them into small
pieces 1/2" (12mm) diameter before adding to Casserole.
• Milk, sour cream or other dairy products should be added just before
serving as these tend to break down during prolonged cooking.
You may substitute condensed milk or evaporated milk. Processed cheese
may also be used instead of naturally aged cheese.
• Rice and pasta may be cooked separately or added uncooked
to the ingredients no more than two hours before serving. If the pasta
is uncooked there should be at least 2 cups (500 ml) of liquid in
the Casserole. Stir occasionally to prevent pieces from sticking together.
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