Food preparation – slow cooking
Joints of meat and poultry
•Do not cook meat joints over 2.7kg (6lb).
•Do not cook poultry over 2 kg (4lb 8oz).
•Cook on the middle shelf of the oven or above.
•Cook stuffing separately.
•Cook for at least six hours.
•Only cook joints of pork if you can make sure, by using a meat thermometer, that the temperature inside the joint is at least 88°C.
•For good air circulation always stand joints on a rack in a roasting tin or casserole.
•Thaw all frozen meat and poultry before you cook it.
•Prime cuts of meat do not benefit from slow cooking.
•Remove excess fat and skin unless it is browned first.
Soups, casseroles and stews
•Do not cook casseroles over 2.7 kg (6lb).
•Bring to the boil on the hob 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
•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 there 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 food using the slow cook setting. Reheat food in the usual way or in a microwave. Only reheat food once.
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