Tomado TSC3501B Gebrauchsanleitung Seite 14

Slow cooking is not just any cooking method, it elevates the flavours and preserves the nutrients in your food. This slow
cooking method is ideal if you want to turn more basic, cheaper cuts of meat into deliciously tender and succulent meals.
Delicate products such as fish, fruit and vegetables maintain their structure and flavour, and do not fall apart during the
cooking process.
The low temperature of slow cooking means that there is a minimum risk of burning and you hardly need to stir. The perfect
solution for anyone what wants to enjoy delicious home-made meals without spending hours in their kitchen.
Not all ingredients are suitable for long cooking times. Pasta, seafood and dairy products such as milk or (sour) cream are
best added during the last two hours of preparation. Products such as condensed milk or soup on the other hand, are
excellently suitable for the slow cooker.
In slow cooking, different factors play a role in how quickly your meal is ready. The water and fat content of the ingredients,
the temperature setting and the piece sizes of the ingredients; all this will have an effect. Small pieces will cook faster than
whole cuts of meat or poultry. In the case of meat and vegetable combinations you can assume a minimum of 7 hours at
a low temperature setting.
Tip
When preparing fatty meat, place thick slices of onion under the meat, so it is not smothered in its own fat. Some recipes
recommend browning the meat in advance. This recommendation is mainly intended for getting a nice colour, or for
removing excess fat. Browning in advance is not necessary for a successful meal.
Minimal evaporation is a unique feature of slow cookers. If you want to prepare your favourite recipes in your slow cooker
from now on, you will need to add less liquid. If the juices are reduced too much, simply add a little extra water later on.
In the case of vegetable stews, you will have to add sufficient water to prevent the vegetables from burning.
The slow cooking process always uses the cooking liquid – a small detail with great effect. Allow yourself to be surprised with
the versatility and ease of slow cooking.
• Always fill the ceramic insert with boiling liquid, never cold liquid.
• Always wear oven gloves when moving the slow cooker during use.
• Dried beans, such as kidney beans, must be soaked overnight and then pre-boiled for 10-15 minutes before placing them
in the slow cooker, to remove possible toxins.
• Beans from tins are added 30-45 minutes before the end of the cooking time.
• Rice, noodles and pasta are not suitable for long cooking times. Cook these products separately and add them in the last
30 minutes.
• Do not place frozen meat or poultry in the slow cooker.
All products must be thoroughly thawed in advance.
• When preparing a combination of meat and root vegetables, always place the root vegetables on the bottom of the
ceramic insert.
• Do not fill the slow cooker up to the edge with food.
• Frequently lifting the lid will delay the cooking process.
Do not lift the lid during the first half of the cooking time.
• The times in your recipes, are only a guideline. The actual cooking time depends on different factors, such as the quality
of the ingredients, the piece sizes, the amounts, the number of times the lid is lifted, etc.
Notes
Make sure that all the food is fully cooked before consuming it.
With slow cooking, you will cook the products below boiling point. Liquids do not 'boil' at this temperature and produce little
steam or vapour. The major benefit of this is that the food cannot burn and that stirring is virtually unnecessary. Slow cooking is
not only practical, it also helps to maintain the flavours and nutrients in your dishes.
INTRODUCTION TO SLOW COOKING
TIPS
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