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Text excerpt from page 20 (click to view)
Soups, casseroles and stews
� � � � Do not cook casseroles over 2.7 kg (6lb). Bring to the boil on the hotplate then cook on slow cook. Cook on the middle shelf of the oven or above.
Flavouring
Flavours are held in the food because there is little evaporation. Adjust flavouring at the end of the cooking time.
Liquid
Use slightly less liquid as there is little evaporation during cooking. Always add milk and milk products, for example cream towards the end of cooking to prevent them from curdling.
Cover food with a tight fitting lid or tin foil.
Vegetables
� � � � Cut into small pieces. Dried beans must be pre-soaked then boiled in an open pan for 15 minutes before adding to any dish. Place vegetables under casseroles. meat in
Reheating
Cool left over food quickly and then put it in the fridge. Do not reheat food using the slow cook setting. Reheat food in the usual way or in a microwave. Only reheat food once.
Cover food with a tight fitting lid or tin foil.
Milk puddings
� � Cover the cereal with boiling water and leave it to stand for 30 minutes. Drain and make the pudding in the usual way.
General points
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.
