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Pulses (Beans, Peas and Lentils)
Some dried pulses (lentils, peas, etc.) may need soaking before use. Always check any recommendations on the packaging before using.
WARNING dried beans (e.g. red kidney beans, cannellini, etc.) should be soaked for a minimum of 8 hours and boiled for at least 10 minutes before adding
to the slow cooker. They're poisonous if eaten raw or undercooked.
Meat and Poultry
•
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour and nutritional value. The leanest cuts of meat are
best for slow cooking.
•
Trim excess fat from the meat because this can add to the liquid during cooking in the form of fat.
•
Where possible, use chicken without skin.
•
Cut the meat into evenly sized cubes (approx. 2.5 cm) for casseroles and stews.
CONVERTING RECIPES FROM A TRADITIONAL OVEN
These times are approximate and can vary depending on the ingredients and quantities. Always check that the food is thoroughly cooked before serving.
Oven cooking time (minutes)
15-30
30-60
60-180
1.
Fill the cooking pot with water to a depth of approx. 2 - 2.5 cm. This will give you approx. 30 minutes of steaming. Don't add too much water
otherwise the ingredients will be submerged.
2.
Place the steaming rack into the cooking pot (fig. C). Add ingredients such as fresh vegetables cut to a uniform size to the cooking pot and cover with
glass lid.
3.
Plug in the appliance. The main control display will flash "----". This indicates that the heat is off and the appliance is ready to be programmed.
Press the Steam button.
4.
5.
The display will flash and show a default time of 30 minutes. To adjust the cooking time, use the u and d buttons. The maximum cooking time is 2
hours.
6.
Press the I/O button. The display will stop flashing and the cooking pot will start to heat up.
7.
When the temperature of the unit reaches 100°C the time will begin to count down.
8.
When the cooking time has ended, the unit will stop heating and return to the default display: "----".
Tip
•
Keep an eye on fresh vegetables and don't overcook. Aim for brightly colored and slightly softened but not limp. Refer to your recipe for precise
times.
Suggested Steaming Times
These foods are best cooked using your steamer from cold.
Food (fresh)
Broccoli
Green Beans
Carrots
Cabbage (savoy)
Asparagus
Courgettes
Sprouts
Cauliflower
Sweetcorn
Potatoes
Boiled egg
Poached egg
Chicken breast
Salmon/round fish
Flat white fish
Steak fish
Kale/cavolo nero
King prawns
Time on low (hours)
STEAM
Notes
Cut into 1-2 cm florets/pieces
Lay flat on the steaming rack
Sliced approx. 1 cm thick
Shred or cut into pieces
Lay flat on the steaming rack
Sliced approx. 1 cm thick
Whole (approx. 2 cm in diameter)
Cut into 1-2 cm florets/pieces
Whole, on the cob
New potatoes or potatoes cut into 1-2 cm pieces
Soft / Medium / Hard / Well done
Place in a ramekin or small dish
Butterfly or dice into 1-2cm pieces
Cod, Haddock, etc.
Plaice, Sole, Basa, etc.
Tuna, Swordfish, etc.
Cut into pieces
Remove shells. Steam for 2-3 minutes or until the prawns have cooked all the way through. Stir half way through
cooking.
4-6
6-8
8-12
7
Time on high (hours)
1-2
2-4
4-7
Time (minutes)
13-15
13-15
17-19
11-13
11-13
9-11
13-15
15-17
17-21
21-23
5-6/7-8/9-10/11-12
5-6
12-14
7-9
3-4
7-9
9-11
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