Tips for slow cooking

Do’s and Don’ts for the crock pot

•Authentic stoneware is fired at high temperatures therefore the crock pot may have minor surface blemishes, the lid may rock slightly due to these imperfections. 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 crock pot or 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.

•The slow cooker must be at least half full for best results. The cooking time will be reduced, so check before the stated time.

•Slow cooking retains moisture. If you wish to reduce this, remove the lid after cooking and turn the control to high (if set to low or medium) and reduce by simmering for 30 to 45 minutes.

•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 5 cm space between the top of the cook pot and the food surface to allow simmering.

•Many recipes demand 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. Select the setting low, high or medium. Adding cold food from the fridge will increase the cooking time, to check at the stated time and allow to cool further if required.

•Most meat and vegetable recipes require 8-10 hours on low. 4-6 hours on high and 5-7 hours on medium.

•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.

The slow cooking process is dependant on the temperature of the ingredients, the ambient temperature and crock pot temperature. The general cooking times stated in the recipes are a general guide, it cannot take into account all these variables, if it is found that the cooking time is too fast or slow, try one of the following:

If the recipe cooks too fast even when set on low, try one or a combination of the following:

1Allow any pre browned meat to fully cool before adding to the crock pot.

2Allow any stock to cool before adding to the crock pot.

3Do not saute the vegetables.

4Cool the crock pot by filling with cold tap water for 15 minutes, empty then fill with ingredients.

5Reduce the amount of liquid. It is acceptable to allow the meat and vegetables to be above the surface of the liquid/stock as when cooking progresses the meat and vegetables will reduce and fall into the liquid.

If you have selected low and find the food needs further cooking, turn up to high and re-check after 30 minutes.

•Vegetables usually take longer to cook than meat, so try and arrange vegetables in the lower half of the pot.

•After food is cooked switch off and leave covered with the lid. There will be enough heat in the crock pot to keep warm for 30 minutes. If you require longer to keep warm switch to the low setting.

•All food should be covered with a liquid, gravy or sauce. In a separate pan or jug prepare your stock liquid, gravy or sauce and completely cover the food in the crock pot.

•Pre-brown meat and onions in a pan to seal in 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 kg	As a single piece
1.5 kg	Cut into 2 pieces