C S I G 4 1 7
Soups, casseroles and stews
lDo not cook casseroles over 2.7kg (6lb).
lBring to the boil on the hotplate then cook on slow cook.
lCook in the middle of the oven or above.
lCover food with a tight fitting lid or tin foil.Slow cooking
Vegetables
lCut into small pieces.
lDried beans must be pre-soaked then boiled in an open pan for 15
minutes before adding to any dish.
lPlace vegetables under meat in casseroles.
lCover food with a tight fitting lid or tin foil.
lCook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
lCover the cereal with boiling water and leave it to stand for 30
minutes.
lDrain and make the pudding in the usual way.
lCook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
General points for slow cooking
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.
Milk and milk products, for example cream
Add these 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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ACEC
