Silvercrest SSC 200 A1 User Manual download pdf (Page 11)

SSC 200 A1 9

In general we can say that slow cooking is

an excellent way of preparing stews, soups

and braised dishes.

7.2 Unsuitable food for the slow cooker

Crisply browned food such as steak or roast

meat is not suitable for the slow cooker.

Fish, pasta and dairy products are not

suitable for slow cooking, because they

coagulate or disintegrate. Such delicate

ingredients are added towards the end of

the cooking period.

Red beans contain a particularly high level

of a hazardous protein substance that is

destroyed only by vigorous boiling. They

should therefore always be precooked for

ten minutes at a fast boil before further

cooking in the slow cooker.

Frozen foods should be thawed before

cooking. Temperatures in the slow cooker

are too low to be certain that frozen food

will have been completely cooked.

7.3 Tips and tricks

• Pulses should always be soaked in water

overnight. This greatly reduces the

necessary cooking time. The necessary

cooking time for dry pulses depends

very much on exactly how dry they are,

and is therefore difficult to estimate

accurately.

• Always throw away the water in which

they were soaked, never use it for further

cooking.

• If you plan to mix beans with other

vegetables such as carrots or potatoes,

the beans should be pre-cooked and

then left to stand overnight so that the

cooking times will be more nearly the

same.

•Beans should always be cooked at

“HIGH” in order to destroy their

unwanted proteins and ensure that

cooking does not take too long.

• Beans and hard vegetables such as

carrots or potatoes should always be

completely covered with water while

cooking.

• Cut hard vegetables into regular, not too

large, pieces and always cook them at

the bottom of the cooking pot, because

vegetables take rather longer to cook

than meat.

• You can prepare the ingredients the day

before, place them in the cooking pot

with the lid on and leave it in the

refrigerator overnight, and then simply

put it into the slow cooker for cooking.

• To function properly the cooking pot

should always be at least half full.

• Many dishes involving stewed or stuffed

meat call for it to be seared beforehand.

This gives it a better appearance and the

browning also improves the flavour.

• Remove excess fat from the meat before

cooking it, because the low

temperatures in the slow cooker are not

sufficient to expel it.

• The slow cooker is not suitable for

keeping food hot or warming it up.

• For all poultry and large cuts of other

meat you should use a cooking

thermometer to check its core

temperature to ensure that it is properly

cooked through.

• If there is too much liquid in the cooking

pot 3 at the end of the cooking time,

remove the 1 lid, turn the control knob 7

to “HIGH” and evaporate the excess.

• When cooking soups and stews, the

level of the liquid should always be at

least 3cm below the rim of the cooking

pot 3. This is to prevent it from spilling

when you lift the cooking pot 3 out of

the base 5.

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