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• Do not put the crock pot or glass lid
in an oven, freezer, microwave or on
a gas/electrical hob.
• Do not pre-heat before adding
ingredients.
• Do not subject the crock pot to
sudden changes in temperature.
Adding cold water to a very hot pot
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
crock 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 cooker on when
the crock pot is empty or out of
the base.
Tips for slow cooking
• The slow cooker must be at least
half full for best results.
• The lid is not a sealed fit. Don’t
remove unnecessarily as the built
up heat will escape. Each time you
remove the lid allow 10 minutes
extra cooking time.
• If cooking soups, leave 5cm space
between the top of the cook pot
and the food surface to allow
simmering.
• Many recipes require all day
cooking, if you do not have time to
prepare food that morning prepare it
the night before and store the food
in a covered container in the fridge.
Transfer the food to the crock pot
and add boiling liquid / gravy.
• Most meat and vegetable recipes
require 4-6 hours.
• Do not use frozen meat or poultry
unless it is thoroughly thawed
out first.
• Some ingredients are not suitable
for slow cooking. Pasta, seafood,
milk and cream should be added
towards the end of the cooking
time. Many things can affect how
quickly a recipe will cook, water and
fat content, initial temperature of the
food and the size of the food.
• Pieces of food cut into small pieces
will cook quicker, a degree of 'trial
and error' will be required to fully
optimize the potential of your
slow cooker.
• Vegetables usually take longer
to cook than meat, so try and
arrange vegetables in the lower half
of the pot.
• All food should be covered with a
liquid, gravy or sauce. In a separate
pan or jug prepare your liquid, gravy
or sauce and completely cover the
food in the crock pot.
• Pre-brown meat and onions in a
pan to seal the juices. This also
reduces the fat content if separated
before adding to the crock pot. This
is not necessary if the time is
limited, but improves the flavour.
• When cooking joints of meat, ham,
poultry etc the size and shape of
the joint is important. Try to keep
the joint in the lower 2/3 of the pot
and fully cover with water. If
necessary cut in two pieces. Joint
weight should be kept within the
maximum limit.
1.5 kg Large sized slow cooker
Cooking guide
• The recipes are based on
MAXIMUM WORKING VOLUMES
which are:
6.5 Litres
Working capacity 4.5
litres / 8 pts
This allows a 3cm space between
the top of the cook pot and
the food.
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