6 MUST-KNOW TIPS FOR PERFECT slow cooking

1 USE A COOKER WITH HEAT THAT HUGS

Surrounding coils indirectly transfer heat to the inner crock of the slow cooker. Pressure and steam build in the cooker, and the juices that normally flow from ingredients – especially meat – during cooking are held in by that pressure. The result is moist, tender meat and vegies without adding fat and kilojoules.

2 HIGH HEAT = LOW TIMING

For most traditional recipes – roasts, soups and stews – follow this rule of thumb: Cook a recipe on the high-heat setting for half of the low-heat setting timing. Some less-traditional recipes may specifically call for the low- OR highheat setting only.

3 DON’T START WITH FROZEN UNCOOKED MEAT

Bacteria grow most rapidly in the 4-60°C zone. Frozen meat does not reach a safe temperature fast enough and hovers in the danger zone too long.

4 LAYER IT RIGHT: VEGIES, MEAT, THEN LIQUID

Some vegies cook more slowly than meat in a slow cooker. The fat in meat helps hold heat better so speeds up the cooking process. For the most even cooking of onedish recipes, place dense veg – roots, celery and corn – on the bottom of the cooker and the meat on top. Tender veg such as zucchini and broccoli is added towards the end of the cook time to prevent a mushy outcome.

5 BROWNING MEAT FIRST = MORE FLAVOUR

While it's not necessary to brown meat before placing it in the slow cooker, it's worth it if you have time. The caramelised meat adds more flavour and colour to your finished recipe.

6 USE THE AMOUNT OF LIQUID THE RECIPE CALLS FOR

Some recipes may call for a small amount of liquid. Don’t add more. Meat and vegies all give up juices as they cook. You will have more liquid in your cooker at the end of the cook time.