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•
The removable stoneware is ovenproof. Do not use removable stoneware on a gas burner, electric hob or under grill.
Refer to chart below.
Part
Dishwasher safe
Oven safe
Lid
Yes
Stoneware
Yes
Yes
* Refer to your Microwave manual for operation with stoneware.
GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt your own and other recipes for your slow cooker. Many of the normal preparatory
steps are unnecessary when using your slow cooker. In most cases all ingredients can go into your slow cooker at once
and cook all day. General:
•
Allow sufficient cooking time.
•
Always cook with the lid on.
•
For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
RECIPE TIME
COOK ON LOW (
15 - 30 minutes
4 - 6 hours
30 - 45 minutes
6 - 10 hours
50 minutes - 3 hours
8 - 10 hours
PASTA AND RICE:
•
For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
•
For best pasta results, add the pasta to the slow cooker during the last 30 to 60 minutes of cook time.
BEANS:
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the stoneware before meat. Vegetables usually
cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
•
Place vegetables near the sides or bottom of the stoneware to help cooking.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
•
Some recipes call for large amounts of water/stock. Add the soup ingredients to the stoneware first then add water/
stock only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
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Trim fat, rinse well, and pat meat dry with paper towels.
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Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
•
Meat should be positioned so that it rests in the stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾
full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more
Microwave safe
Hob safe
No
No
No
Yes *
No
)
COOK ON HIGH (
)
1½ - 2 hours
3 - 4 hours
4 - 6 hours
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connective tissue and fat such as brisket or pork shoulder. Cooking meat on the bone versus boneless will increase
required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans, or light vegetables such as
mushrooms, diced onion, aubergine, or finely minced vegetables. This enables all food to cook at the same rate.
FISH:
•
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
LIQUID:
•
It might appear that slow cooker recipes only have a small quantity of liquid in them but the slow cooking process
differs from other cooking methods in that the added liquid in the recipe will almost double during the cooking time. If
you are adapting a recipe for your slow cooker from a conventional recipe, please reduce the amount of liquid before
cooking.
RECIPES
BEEF BOURGUIGNON Serves 3-4
Flour
Sea salt and pepper
700g braising steak, cut into 2.5 centimetre cubes
1½ large carrots, peeled and sliced
½ medium onion, sliced
3 strips cooked bacon, cut into 2.5 cm pieces
150ml beef stock
240ml red or Burgundy wine
7-8g tomato purée
1 cloves garlic, chopped
1½ sprigs fresh thyme, stemmed
1 bay leaf
225g fresh mushrooms, sliced
1.
Coat beef in flour seasoned with salt and pepper. Sear beef in a frying pan on the hob (optional).
2.
Place meat in Crockpot
slow cooker and add remaining ingredients.
®
3.
Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN Serves 4-6
1.5kg roasting chicken
1 small onion
Butter
Juice of one lemon
2.5g sea salt
15g fresh parsley
5g dried thyme
Pinch paprika
100ml water or stock
1.
Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crockpot
2.
Squeeze lemon juice over chicken and sprinkle with the remaining seasonings. Add the water/stock then cover and
cook on Low 8–10 hours or on High 4 hours.
CHICKEN CACCIATORE Serves 2-4
1–1½ onions, thinly sliced
500g chicken (breasts or thighs), skinned
200g can plum tomatoes, chopped
2 cloves garlic, chopped
200ml dry white wine or stock
15g capers
slow cooker.
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