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Text excerpt from page 19 (click to view)
SIG 305 Soups, casseroles and stews
l Do not cook casseroles over 2.7kg (6lb). l Bring to the boil on the hotplate then cook on slow cook. l Cook in the middle of the oven or above. l Cover food with a tight fitting lid or tin foil. Vegetables l Cut into small pieces. l Dried beans must be pre-soaked then boiled in an open pan for 15 minutes before adding to any dish. l Place vegetables under meat in casseroles. l Cover food with a tight fitting lid or tin foil. l Cook for 30 minutes at gas mark 6, then reduce to the slow cook
setting.
Milk puddings
l l l
Cover the cereal with boiling water and allow to stand for 30 minutes. Drain and make the pudding in the usual way. Cook for 30 minutes at gas mark 6, then reduce to the slow cook setting.
General points for slow cooking Frozen foods
Thaw thoroughly before cooking.
Thickening
Toss meat in flour for casseroles. Alternatively blend cornflour with water and add it at the end of cooking.
Flavouring
Flavours are retained because there is little evaporation. Adjust at the end of the cooking time.
Liquid
Reduce normal liquid quantities slightly as there is little evaporation during cooking.
Milk and milk products, for example cream
Add towards the end of the cooking to prevent curdling.
Reheating
Left over food should be cooled quickly and refrigerated. Do not reheat food using the slow cook setting. Reheat food conventionally or in a microwave. Food must only be reheated once. 19
