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Soups, casseroles and stews • Do not cook casseroles over 2.7 kg
(6lb).
• Bring to the boil on the hotplat e then
cook on slow cook.
• Cook on the middle shelf of the oven or
above.
• Cover food with a tight fitting lid or tin
foil.
Vegetables
• Cut into small pieces.
• Dried beans must be pre-soaked then
boiled in an open pan for 15 minutes
before adding to any dish.
• Place vegetables under meat in
casseroles.
• Cover food with a tight fitting lid or tin
foil.
Milk puddings
• Cover the cereal with boiling water and
leave it to stand for 30 minutes.
• Drain and make the pudding in the
usual way.
General points
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 th ere is little
evaporation during cooking. Always add milk
and milk products, for example cream
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 f ood using the slow
cook setting. Reheat food in the usual way
or in a microwave. Only reheat food once.