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Suitable Foods for Slow Cooking & Preparation
Most foods are suited to slow cooking methods; however there are a few guidelines that
need to be followed.
•
Cut root vegetables into small, even pieces, as they take longer to cook than meat.
They should be gently sautéed for 2-3 minutes before slow cooking. Ensure that root
vegetables are always placed at the bottom of the pot and all ingredients are
immersed in the cooking liquid.
•
Trim all excess fat from meat before cooking, since the slow cooking method does not
allow fat to evaporate.
•
If adapting an existing recipe from conventional cooking, you may need to cut down on
the amount of liquid used. Liquid will not evaporate from the slow cooker to the same
extent as with conventional cooking.
•
Never leave uncooked food at room temperature in the slow cooker.
•
Do not use the slow cooker to reheat food.
•
Insert a meat thermometer into joints of roasts, hams, or whole chickens to ensure
they are cooked to the desired temperature.
•
Authentic stoneware is fired at high temperatures therefore the ceramic pot may have
minor surface blemishes, the glass lid may rock slightly due to these imperfection.
Low heat cooking does not produce steam so there will be little heat loss. Due to
normal wear and tear through the products life, the outer surface may start appearing
"crazed".
•
Do not put the ceramic pot or glass lid in an oven, freezer, and microwave or on a
gas/electrical hob.
•
Do not subject the ceramic pot to sudden changes in temperature. Adding cold water
to a very hot opt could cause it to crack.
•
Do not allow the pot to stand in water for a long time (You can leave water in the pot
to soak).
•
There is an area on the base of the ceramic pot that has to remain unglazed for
manufacturing purposes. This unglazed area is porous, therefore will soak up water,
this should be avoided.
•
Do not switch the slow cooker on when the ceramic pot is empty or out of the base.
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