Morphy Richards 48762 Manual download pdf (Page 6)

• When removing the Glass Lid (2), tilt so that the

pening faces away from you to avoid being burnt

by the released steam.

• T

he Glass Lid handle

(

Base Unit

(

Partitioned Cooking Pot

(3), as well as the outside

of the Base Unit all become very warm during

cooking.

Always use oven mitts when handling ANY part

of the slow cooker during cooking.

• Most foods are suited to slow cooking methods,

however there are a few guidelines that need to

be followed.

• Make sure all frozen ingredients are completely

thawed out.

• Cut root vegetables into small, even pieces, as

they take longer to cook than meat. They should

be gently sauteed for 2-3 minutes before slow

cooking. Ensure that root vegetables are always

placed at the bottom of the Partitioned Cooking

Pot (3) and all ingredients are immersed in the

cooking liquid.

• Trim all excess fat from meat before cooking, as

the slow cooking method does not allow fat to

evaporate.

• If adapting an existing recipe from conventional

cooking, you may need to cut down on the

amount of liquids used. Liquid will not evaporate

from the slow cooker to the same extent as with

conventional cooking.

• Never leave uncooked food at room temperature

in the slow cooker.

• Do not use the slow cooker to reheat food.

• Uncooked red beans (such as kidney beans) must

be soaked and boiled for at least 10 minutes to

remove the toxins before being used in the slow

cooker.

• Insert a meat thermometer into joints of roasts or

hams to ensure they are cooked to the desired

temperature.

• The slow cooker must be at least half full for best

esults.

• Liquid will not evaporate from the slow cooker to

he same extent as with conventional cooking. If

you wish to reduce the amount of liquid in the

inished meal, remove the lid and turn the control

o High for 30-45 minutes to help boil away some

of the liquid.

• Removing the Lid (2) allows heat to escape,

reducing the efficiency and temperature of your

slow cooker and increasing the cooking time. If

you remove the lid more than a couple of times

during cooking to stir or add ingredients, then

you will need for each time you lift the lid to allow

10-15 minutes extra cooking time.

• If cooking soups, leave 5 cm space between the

rim of the Partitioned Cooking Pot (3) and the

food surface to allow for simmering.

• Many recipes will take several hours to cook.

If you don’t have time to prepare food in the

morning, prepare it the night before and store the

food in a covered container in the fridge. Transfer

the food to the Partitioned Cooking Pot

(3) and

add boiling liquid/stock.

• In most of the recipes in this book, the meat

ingredients are browned first to improve their

appearance and flavour. If you are short on

preparation time and would prefer to skip the

browning stage, simply add your meat and other

ingredients into the slow cooker and cover with

boiling liquid/stock. You will need to increase the

recipe cooking time as follows: High setting +1hr,

Medium setting +1-2 hrs, Low Setting +2-3hrs.

• Most meat and vegetable recipes require 8-10

hours on Low, 5-7 hours on Medium and 4-6

hours on High.

• Do not use frozen meat or poultry. You must

thoroughly thaw all meat before using in the slow

cooker.

• 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.

Slow Cooking Tips

Foods For Slow Cooking

Handling The Glass Lid And

Partitioned Cooking Pot

Hints And Tips

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Morphy Richards 48762 Manual Page 6

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