Most meat and vegetable recipes require
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.
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 approximately 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 liquid, gravy or sauce and completely cover the food in the crock pot.
When cooking joints of meat, ham, and 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.
2.5 lbs | Medium sized slow cooker |
4 lbs. | Large sized slow cooker |
7