Notice MORPHY RICHARDS 48730 disponible gratuitement après inscription

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es require all day cooking, if you do not have time to preparefood that morning prepare it the night before and store the food in a covered container in the fridge. Transfer the food to the crock pot and add boiling liquid / gravy. •Most meat and vegetable recipes require4-6 hours. •Do not use frozen meat or poultry unless it is thoroughly thawed out first. •Some ingredients are not suitable for slow cooking. Pasta, seafood, milk and cream should be added towards the end of the cooking time. Many things can affect how quickly a recipe will cook, water and fat content, initial temperature of the food and the size of the food. •Pieces of food cut into small pieces will cook quicker, a degree of 'trial and error' will be required to fully optimize the potential of your slow cooker. •Vegetables usually take longer to cook than meat, so try and arrange vegetables in the lower half of the pot. •All food should be covered with a liquid, gravy or sauce. In a separate pan or jug prepare your liquid, gravy or sauce and completely cover the food in the crock pot. •Pre-brown meat and onions in a pan to seal the juices. This also reduces the fat content if separated beforeadding to the crock pot. This is not necessary if the time is limited, but improves the flavour. •When cooking joints of meat, ham, poultry etc the size and shape of the joint is important. Try to keep the joint in the lower 2/3 of the pot and fully cover with water. If necessary cut in two pieces. Joint weight should be kept within the maximum limit. 1.5 kg Large sized slow cooker Cooking guide •The recipes are based on MAXIMUM WORKING VOLUMES which are: 6.5 Litres Working capacity 4.5 litres / 8 pts This allows a 3cm space between the top of the cook...