5
Dos and Donts for
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the crock pot
• Authentic stoneware is fired at high temperatures
therefore the crock pot may have minor surface
blemishes, the lid may rock slightly due to
these imperfections. Low heat cooking does not
produce steam so there will be little heat loss. Due
to normal wear and tear through the products life,
the outer surface may start appearing ‘crazed’.
• Do not put the crock pot or lid in an oven,
freezer, microwave or on a gas/electrical hob.
• Do not pre-heat before adding ingredients.
• Do not subject the crock pot to sudden changes in
temperature. Adding cold water to a very hot pot
could cause it to crack.
• Do not allow the pot to stand in water for a long time
(You can leave water in the pot to soak).
There is an area on the base of the crock pot that
has to remain unglazed for manufacturing
purposes. This unglazed area is porous, therefore
will soak up water, this should be avoided.
• Do not switch the cooker on when the crock pot is
empty or out of the base.
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Tips for slow cookin
• The slow cooker must be at least half full for best
results. The cooking time will be reduced, so check
before the stated time.
• Slow cooking retains moisture. If you wish to reduce
this, remove the lid after cooking and turn the control
to high (if set to low or medium) and reduce by
simmering for 30 to 45 minutes.
• The lid is not a sealed fit. Don’t remove
unnecessarily as the built up heat will escape. Each
time you remove the lid allow 10 minutes extra
cooking time.
• If cooking soups, leave 5 cm space between the top
of the cook 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 fridge. Transfer the food to the crock
pot and add boiling liquid/gravy. Select the setting
low, high or medium. Adding cold food from the
fridge will increase the cooking time, to check at the
stated time and allow to cool further if required.
•Most meat and vegetable recipes require 8-10 hours
on low. 4-6 hours on high and 5-7 hours on medium.
•Do not use frozen meat or poultry unless it is
thoroughly thawed out first.
•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.
•Pieces of 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.
The slow cooking process is dependant on the
temperature of the ingredients, the ambient
temperature and crock pot temperature. The general
cooking times stated in the recipes are a general
guide, it cannot take into account all these variables,
if it is found that the cooking time is too fast or slow,
try one of the following:
If the recipe cooks too fast even when set on low, try
one or a combination of the following:
1 Allow any pre browned meat to fully cool before
adding to the crock pot.
2 Allow any stock to cool before adding to the
crock pot.
3 Do not saute the vegetables.
4 Cool the crock pot by filling with cold tap water
for 15 minutes, empty then fill with ingredients.
5 Reduce the amount of liquid. It is acceptable to
allow the meat and vegetables to be above the
surface of the liquid/stock as when cooking
progresses the meat and vegetables will reduce
and fall into the liquid.
If you have selected low and find the food needs
further cooking, turn up to high and re-check after 30
minutes.
•Vegetables usually take longer to cook than meat, so
try and arrange vegetables in the lower half of the
pot.
•After food is cooked switch off and leave covered
with the lid. There will be enough heat in the crock
pot to keep warm for 30 minutes. If you require
longer to keep warm switch to the low setting.
•All food should be covered with a liquid, gravy or
sauce. In a separate pan or jug prepare your stock
liquid, gravy or sauce and completely cover the
food in the crock pot.
•Pre-brown meat and onions in a pan to seal in the
juices this also reduces the fat content if separated
before adding to the crock pot. This is not necessary
if the time is limited, but improves the flavour.
•When cooking joints of meat, ham, poultry etc the
size and shape of the joint is important. Try to keep
the joint in the lower 2/3of the pot and fully cover with
water. If necessary cut in two pieces. Joint weight
should be kept within the maximum limit.
1 kg As a single piece
1.5 kg Cut into 2 pieces
