Use and Care Manual

OPERATING INSTRUCTIONS (cont.)
NOTE: these times are approximate. Times can vary depending on ingredients and
quantities in recipes.
LIQUID AMOUNTS
When food is cooking in your slow cooker, very little moisture boils away. So when
adapting from traditional recipes, it is advised to halve the liquid content of traditional
recipes. However, if it looks like the liquid content is too high, remove the lid and operate
the slow cooker on the High heat setting for 30-45 minutes or until the liquid reaches the
desired amount.
KEEP WARM FUNCTION:
 Food can be kept warm in the slow cooker for up to 20 hours. However, past 4
hours and food contents may start to become dry or the flavor may alter.
 Food cooked in other appliances can be transferred to the slow cooker to keep
warm as well.
TIPS FOR SLOW COOKING
ABOUT SLOW COOKING:
 Slow cooking is a great way to prepare a nutritious hot meal with minimum
preparation and maximum free time away from the kitchen.
 Less tender and cheaper cuts of meat are more ideal candidates for slow cooking
than more expensive cuts.
 Slow cooking retains moisture. If you wish to reduce moisture in the cooker, remove
the lid after cooking and turn the control to high (if set to low or medium) and
simmer for 30 to 45 minutes.
 The lid is not a sealed fit. Do not remove unnecessarily as the built up heat will
escape. Each time you remove the lid, add an additional 10 minutes to the cooking
time.
 If cooking soups, leave 5cm of space between the top of the pot and the food
surface to allow simmering.
 Many recipes demand all day cooking, if you do not have time to prepare food that
morning prepare it the night before and store the food in a covered container in the
refrigerator. Transfer the food to the slow cooker and add liquid/gravy. Select the
setting low or high.
 Most meat and vegetable recipes require 8-10 hours on low, 4-6 hours on high, and
5-7 hours on medium.
 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.
 Food cut into small pieces will cook quicker. A degree of "trial and error" will be
required to fully optimize the potential of your slow cooker.
 All food should be covered with a liquid, gravy or sauce. In a separate pan or pot
prepare your liquid, gravy or sauce and completely cover the food in the slow
cooker.
www.maxi-matic.com
7
[e-mail]