Slow cooking
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Soups, casseroles and stews
Do not cook casseroles over 2.7kg (6lb).
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
To prevent vegetables from discolouring, add lemon juice. 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 allow 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 retained because there is little evaporation. Adjust at the end of the cooking time.
Liquid
Reduce normal liquid quantities slightly as there is little evaporation during cooking time.
Milk and milk products, for example cream
Add these towards the end of cooking to prevent them from curdling.
Reheating
Cool left over food quickly and then put it in the fridge.
Do not reheat food using the slow cook setting. Reheat food in the usual way or in a microwave.
Only reheat food once.
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