Installation guide

SLOW COOKING GUIDELINES
38
For best results with Slow cooking:
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Cooking time will depend on size
and shape of meat or poultry.
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The maximum capacity of the dish
should be no more than 2.5 litres (4.5
pints). The fuller a dish is - the longer
it will take to cook.
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Always bring soups, casserole and
liquids to the boil before putting in the
oven and for best results and to give
more colour to meat and poultry, fry
the meat to brown and add to hot
stock.
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All meat recipes need a minimum of
5 hours to cook.
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Make sure that all frozen ingredi-
ents are well thawed out. Always
ensure that frozen poultry has thawed
completely and all ice crystals have
melted.
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Cut root vegetables into smaller
pieces as they take longer to cook
than meat. If possible they should be
sauteed for 2-3 minutes before slow
cooking.
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Ensure that root vegetables are
placed at the bottom of the pan and
immersed in the cooking liquid.
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A meat thermometer should be used
to when cooking pork joints and poul-
try. The internal temperature should
reach at least 88˙C.
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Stuffed meat or stuffed poultry are
unsuitable for slow cooking.
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Cover casserole with foil or a lid to
prevent loss of moisture.
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Adjust seasoning and thickening
ingredients at the end of the cooking
time.
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Egg and fish dishes need only 1-5
hours cooking and should be included
in day cooking sessions when they can
be observed from time to time.
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Dried red kidney beans must be
boiled for a minimum of 10 minutes
before being included in any dishes.
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