Bedienungsanleitung Silvercrest SSC 200 A1 - IAN 100155 (Seite 52 von 58) (Deutsch, Englisch, Französisch, Italienisch)

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7. Hints on cooking with the slow cooker

Slow cooking or “gentle cooking” is one of

the healthiest ways of cooking food.

It is actually cooked below boiling point, but

for a number of hours. This means that

nothing can burn or become overcooked.

The food doesn’t boil vigorously, it

“simmers” slowly, so that flavours and spices

have time to develop to their full effect.

7.1 Suitable food for the slow cooker

This slow cooker is particularly suitable for

meat, especially tougher cuts. The long

cooking time makes then as soft as butter.

Pulses such as beans, peas or lentils also

cook very well in the slow cooker.

Other hard vegetables such as potatoes,

carrots, kohlrabi, etc., are also well suited to

slow cooking.

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

The slow cooker is not suitable for searing or

browning. If any ingredients need to be

seared or browned, a separate pan should

be used.

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.

RP100155 slow cooker LB1 Seite 50 Donnerstag, 19. Juni 2014 11:57 11

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