Kambrook KSC700 manual Guide to Slow Cooking

Guide to Slow Cooking

Timing

Always allow sufficient time for the food to cook. It is almost impossible to over- cook in the slow cooker particularly when using the Low setting.

Most of the recipes contained within this book can be cooked on the High, Low or Auto settings, however the cooking times will vary accordingly. Each recipe will give specific instructions indicating the appropriate settings and suggested

cooking times.

NOTE: High humidity, altitude, cold tap water and ingredients and minor fluctuations may slightly affect the cooking times in the slow cooker.

Adapting Liquid Amounts

When food is cooking in your slow cooker, most moisture is retained. To allow for this when using traditional recipes it is advisable to halve the liquid content.

However, after cooking if the liquid quantity is excessive, remove the lid and operate the searing slow cooker on the High setting for 30–45 minutes or until the liquid reduces by the desired amount. Alternatively, the liquid can be thickened by adding a mixture of cornflour and water.

Stirring the Food

Little or no stirring is required when using the Low setting. However, stirring the food when using the High and Auto setting ensures more even flavour distribution.

Preparing Meat and Poultry

Select the leanest cuts when purchasing meat. Trim the meat or poultry of any visible fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking process will result in extra liquid being formed from the fat as it melts.

For casserole-type recipes, cut the meat into cubes, approximately 2.5cm to 3cm. Slow cooking allows less tender cuts of meat to be used.

Suitable Meat Cuts for Slow Cooking

Type of	Cut of
Meat	Meat
	Beef Chuck, Skirt, Round Steak,
Beef	Boneless Shin (Gravy) Beef,
	Bone-In Shin (Osso Bucco).
	Lamb Shanks, Drumsticks
	(Frenched shanks) Neck
Lamb	Chops, Best Neck Chops,
	Boned Out Forequarter or
	Shoulder.
	Diced Leg, Shoulder/
Veal	Forequarter Chops and Steaks,
	Neck Chops, Knuckle
	(Osso Bucco).
Pork	Leg Steaks, Diced Belly, Diced
	Shoulder, Boneless Loin Chops.

Roasting

Roasting meats in the slow cooker creates tender, flavoursome results that are easy to slice. The long, slow, covered cooking process breaks down and softens the connective and muscle tissue within the meat.

Cheaper cuts of meat can be used to provide perfect results cooked by this method.

Meat will not brown during the roasting process, so for browner results seal in the removable coo king pot before roasting. The addition of liquid is not required for roasting. Elevate the meat to be roasted on an inverted, heatproof saucer or plate. This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process.

Pot Roasting

The addition of liquid is required for pot roasting. Place sufficient liquid into the removable cooking pot to cover up to a third of the meat. Meat will not brown during the pot roasting process. For browner results, seal in the removable cooking pot before pot roasting.

Preparing Vegetables

Vegetables should be cut into even sized pieces to ensure more even cooking. Frozen vegetables must be thawed before adding to other foods cooking in the slow cooker.

Preparing Dried Beans and Pulses

If time permits, overnight soaking of dried beans and pulses is preferable. After soaking, drain and place in the slow cooker and cover with sufficient water to reach double their volume.

Cook beans on the ‘HIGH’ setting for 2–4 hours or until tender. Pre- soaked beans and pulses will cook a little faster.

Searing and Browning Before Slow Cooking

Searing and browning in the removable cooking pot on the stovetop may take a little extra time and whilst not strictly necessary, the rewards are evident in the end result.

The removable cooking pot keeps the heat stable and uniform allowing the meat to brown and form an even crust. Plus searing and browning seals in the moisture, intensifies the flavour and provides more tender results.

Once searing and browning is complete, return the removable cooking pot to the searing slow cooker base with all of the caramelised ingredients still inside.

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