L Y R I C 5 5 V
Soups, casseroles and stews
Do not cook casseroles over 2.7 kg (6lb).
Bring to the boil on the hotplate then cook on slow cook. Cook in the middle of the oven or above.
Cover food with a tight fitting lid or tin foil.
Vegetables
Cut into small pieces.
Dried beans must be
Place vegetables under meat in casseroles. Cover food with a tight fitting lid or tin foil.
Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.
Milk puddings
Cover the cereal with boiling water and leave it to stand for 30 minutes.
lDrain and make the pudding in the usual way.
Cook 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. Alternatively 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 the 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.
Reheating
Left over food should be cooled quickly and refrigerated.
Do not reheat food using the slow cook setting. Reheat food conventionally or in a microwave.
Food must only be reheated once.
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