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Meat
Slow cooking tenderises cheaper cuts, and reduces shrinkage and evaporation, retaining flavour
and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat
and bone, all affect cooking times. When testing a dish to see if it’s cooked, don’t forget that
root vegetables usually take longer to cook. Thaw frozen meat completely before cooking.
Recipe times are given only as a guide. Where a different cut of meat is used cooking times may
need to be adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Small
joints, up to 800g (1½lb), can be cooked, depending on shape and fit. The meat mustn’t force
the lid up.
1. Season the meat, then brown on all sides in the cook pot.
2. Transfer the cook pot to the slow cooker and cook at high for the time shown.
3. Pork joints with rind may be grilled for 10 minutes to crisp.
4. If possible, turn joints once during cooking, to ensure even tenderness.
Joint Weight Setting Time
Beef, lamb, pork 500-800g (1-1½lb) high 5-7 hours
Poultry
Cook poultry up to 750g (1½lb). The lid mustn’t be raised by the meat. Thaw frozen poultry
before cooking. Cook whole poultry unstuffed, at high.
1. Wash and dry the poultry and season inside and out.
2. Brown the skin in its own fat or a little cooking oil, in the cooking pot on a hob.
3. Transfer to the slow cooker and cook at high for the time shown.
Poultry Weight Setting Time
Chicken/poussin 750g (1½lb) high 3½-4 hours
Pheasant small high 3-4 hours
Slow Cooker Cooking Times (approximate times)
Food Size/Weight Time on low (hours) Time on high (hours)
Fish whole 1-2 N/A
Beef 500-800g 7-10 5-7
Lamb 500-800g 6-9 4-6
Poultry 500-800g 8-10 3½-4
Stew 500-800g 9-14 6-8
Vegetable soup 800-1000ml 6-10 3-4
Beef soup 800-1000ml 10-14 7-9
Converting Recipes from a Traditional Oven (approximate times)
Oven cooking time Time on low (hours) Time on high (hours)
15-30 minutes 4-6 1-2
30-60 minutes 6-8 2-4
1-3 hours 8-12 4-7
23160 Slow Cooker IB T22-5003021.indd 7 03/02/2016 09:13:28
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