Slow cooking

L Y R I C 5 5 G

Soups, casseroles and stews

lDo not cook casseroles over 3kg (6lb).

lBring to the boil on the hotplate then cook on slow cook.

lCook in the middle of the oven or above.

Vegetables

lCut into small pieces.

lDried beans must be pre-soaked then boiled in an open pan for 15 minutes before adding to any dish.

lPlace vegetables under meat in casseroles.

lCook for 30 minutes at gas mark 6, then reduce to the slow cook setting.

Milk puddings

lCover the cereal with boiling water and leave it to stand for 30 minutes.

lDrain and make the pudding in the usual way.

lCook for 30 minutes at gas mark 6, then reduce to the slow cook setting.

General points for slow cooking

Frozen foods

Thaw thoroughly before cooking.

Thickening

Toss meat in flour for casseroles. 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 cooking time.

Liquid

Use slightly less liquid as there is little evaporation during cooking.

Milk and milk products, for example cream

Add these towards the end of cooking to prevent them from curdling.

55G specifications

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