Bedienungsanleitung Silvercrest SSC 200 A1 - IAN 114257 (Seite 52 von 62) (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 noth-

ing can burn or become overcooked.

The food doesn’t boil vigorously, it “sim-

mers” 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 suita-

ble for slow cooking, because they coagu-

late 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 de-

stroyed only by vigorous boiling. Red

beans should therefore always be pre-

cooked for ten minutes at a fast boil before

further cooking in the slow cooker.

Frozen foods should be thawed before cook-

ing. 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 neces-

sary cooking time. The necessary cook-

ing 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 fur-

ther cooking.

• If you plan to mix beans with other veg-

etables such as carrots or potatoes, the

beans should be pre-cooked and then

left to stand overnight so that the cook-

ing times will be more nearly the same.

•Beans should always be cooked at

“HIGH” in order to destroy their un-

wanted proteins and ensure that cook-

ing does not take too long.

• Beans and hard vegetables such as car-

rots or potatoes should always be com-

pletely 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, be-

cause 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 refrig-

erator 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 before-

hand. This gives it a better appearance

and the browning also improves the fla-

vour.

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