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Soups, casseroles and stews
Do not cook casseroles over 3kg (6lb).
Do not cook two (1.8kg) (2lb) casseroles on slow cook setting at the
same time.
Cook in the middle of the oven or above.
Cover food with a tight fitting lid or tin foil.
Cook for up to 9 hours.
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.
To prevent vegetables from discolouring, add lemon juice.
Place vegetables under meat in casseroles.
Cover food with a tight fitting lid or tin foil.
Cook for up to 6 hours.
Milk puddings
Make the pudding in the usual way.
For delicate puddings such as egg custard, place the dish in a bain
marie and cover the dish with tin foil.
Cook for 2 - 4 hours.
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.
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Slow cooking