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should be centered on the Casserole for the best results.
• Stirring is not required while slow cooking. However, when
cooking on High, stirring occasionally will help distribute flavours.
• For best results the Casserole should be at least half full.
• For soups and stews, leave a 2” (5 cm) space between the food
and the top to allow ingredients to simmer. When cooking on High
setting, keep checking from time to time as some soups and stews
may come to a boil.
• When slow cooking it is more appropriate to use less tender,
cheaper cuts of meat than the more expensive varieties. Remove
excess fat before cooking and if called for, brown the meat on a
range top using a metal frypan before adding meat to the
Casserole.
• The greater the fat content in the meat the less liquid is required.
When cooking meat with high fat content, place thick slices of on
ion under the meat so that it will not sit and cook in the fat.
Roasts, when cooked on Low, may be prepared without adding any
liquid.
• Use a meat thermometer to determine if the meat has been
cooked to your taste.
• Fresh or thawed sh or seafood should be added to the Casserole
only 1 hour before serving as they can fall apart during
prolonged cooking.
• Since raw vegetables take longer to cook than meat, cut them into
small pieces 1/2” (12mm) diameter before adding to Casserole.
• Milk, sour cream or other dairy products should be added just
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