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.
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Slow cooking