Bedienungsanleitung Solis Slow Cooker - 820 (Seite 24 von 28) (Deutsch, Englisch, Französisch)

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A beginner’s guide to

slow cooking

In years gone by, food cooked in large pots and

allowed to simmer for hours was full of flavour,

moist and tender. The Solis Slow Cooker is designed

to produce these same results, whilst leaving you

the time to do other things, making it perfect for

today’s busy lifestyles.

Here is a guide to help simplify the process of

slow cooking, allowing you to obtain maximum

satisfaction from your Slow Cooker:

It’s all in the timing

Always allow sufficient time for the food to cook. It

is almost impossible to overcook in the Slow Cooker

particularly when using the Low setting.

Most of the recipes can be cooked on the High or

Low settings, however the cooking times will vary

accordingly.

Ensure the food and/or liquid fills at least ½ to

¾ of the removable crockery bowl.

High humidity, altitude, cold tap water and ingredi

ents and minor fluctuations may slightly affect the

cooking times in the Slow Cooker

Adapting cooking times

Your favourite traditional recipes can be adapted

easily by halving the amount of liquid and increas-

ing the cooking time considerably. The following is

a guide to adjusting your favourite recipes:

Traditional Slow Cooker

recipe time recipe time

15-30 minutes 4-6 hours on

low setting

60 minutes 6-8 hours on

low setting

1-3 hours 8-12 hours on

low setting

These times are approximate. Times can vary

depending on ingredients and quantities

in recipes.

Adapting liquid amounts

When food is cooking in your Slow Cooker, most

moisture is retained. To allow for this when using

traditional recipes it is advisable to halve the liquid

content.

However, after cooking if the liquid quantity is

excessive, remove the lid and operate the Slow

Cooker on the High setting for 30-45 minutes or

until the liquid reduces by the desired

amount. Alternatively, the liquid can be thickened

by adding a mixture of cornflour and water.

Stirring the food

Little or no stirring is required when using the Low

setting placed in the centre of the removable crock

ery bow. However, stirring the food when using the

High setting ensures even flavour distribution.

Preparing meat and poultry

Select the leanest cuts when purchasing meat. Trim

the meat or poultry of any visible fat. If

possible, purchase chicken portions without the

skin. Otherwise, the slow cooking process will result

in the fat melting and creating extra liquid .

Whole chickens may release a large amount of

liquid and fat when using the slow cooking process.

For casserole-type recipes, cut the meat into cubes,

approximately 2.5cm to 3cm. Slow cooking allows

less tender cuts of meat to be used.

Suitable meat cuts for slow cooking

Beef Beef chuck, skirt, round steak, boneless

shin (gravy) beef, bone-in shin (Osso

Bucco)

Lamb Lamb shanks, drumsticks (frenched

shanks), neck chops, best neck chops,

boned out

forequarter or shoulder

Veal Diced leg, shoulder/forequarter chops

and steaks, neck chops, knuckle (Osso

Bucco)

Pork Leg steaks, diced belly, diced shoulder,

boneless loin chops

Anleitung_slow_cooker.indd 24 31.1.2008 15:59:21 Uhr

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