How Quickly Does Albendazole Work?

[Snowy]

Just got my freecycle slow cooker, but it's got no instructions! It's a swan, with 3 settings, low, high and auto I thought I could just chuck stuff in and switch it on, but I'm not sure now. Can anyone give me a brief synopsis?

[chelsea]

I do exactly that snowy! (bung it in, turn it on)

 

I brown my meat before putting it in though.

[dancing cloud]

If you want to pm me an address to send it to, I can photocopy the book that came with my Morphy Richards one (same 3 settings and there's recipe suggestions).

 

Hope it helps

[Snowy]

I do exactly that snowy! (bung it in, turn it on)

 

I brown my meat before putting it in though.

 

thanks Chelsea!

 

Anyone know what the high, low, auto settings are for?

[Snowy]

Ooh thanks DC! PM on the way

[chelsea]

I tend to use the high for "last minute" slow cooking (say I decided on the spur of the moment in the afternoon to do a slow cook recipe) - it cooks it faster and hotter.

 

Low I use if I am going to do a pre-planned "all day" cook, (say on something really tough like brisket or something that needs slow roasting), it will do it on a lower heat over a long period of time (all day - several hours or overnight if you wished)

[Mrs Webmuppet]

I use the high to start off (especailly if I didn't have all the ingredients hot) and then put it on low. As as I remember high is the shortest time (ie from lunch to dinner time), medium is middling and slow is all day.

[Chickvic]

I just bung it in with stock and stick it on low all day Doesn't matter what meat I cook in there - it always smells lovely when I get home.

[redhotchick]

I think Auto if for keeping it hot once it's cooked. When I get rouind to chucking the cat off my knee I'll see if I can find the instructions

[Ygerna]

I think Auto if for keeping it hot once it's cooked. When I get rouind to chucking the cat off my knee I'll see if I can find the instructions

On my old one Auto cooked it on high untill it reached a certain temperature, then droped it down to low.

[chickencam]

One thing that I have learned from slow-cooking is to use much less liquid because there is much less evaporation and loads of liquid comes out of veg etc

 

I had mine on overnight once, but I just couldn' sleep for the nice smells

[abwsco]

I do whole chickens in mine and also cooked half a leg of lamb in it this weekend. My method is : Bung it in with no liquid, cook for an hour on full then around 7 hours on medium. Delicious I'm never roasting lamb or chicken again.

[Snowy]

Thank you all for your suggestions, and many thanks to Dancing Cloud for the copy of your instructions!

Tried it yesterday - beef casserole went on about 8am until 5pm on low. Very tasty! The beef (shin) was still a bit chewy (not as tender as it would be after 3 hours in the oven) so beef probably needs to be done longer on low, or on high instead. Other than that it was great! I'll keep trying!

[chickencam]

You might find that it had actually dried out over that time. I cooked some spag.bol. sauce overnight in mine on low and the mince was really dry. I tend to cook beef casseroles for about 6 hours on low, if everything is hot when it goes in, if not cook on high for about an hour then turn it down.

[Joojoo]

I was going to say about 6 hours for beef too. I usually buy casserole beef and pop it in cold for an hour on high then turn it down to low and leave it for 5 hours or so. After that long, it usually falls apart

[Snowy]

Hm, the meat was OK, possibly a bit dry, but it was the fatty connective tissue that normally disappears with an oven cook, that was still there. I did read somewhere that you need to cut off any surplus fat - have you all found that?

[chickencam]

You do get a bit of an oil slick on top if you have too much fat or oil. I think because it bubbles less it is less likely to emilsify into the sauce. I usually mop it up with some kitchen roll or skim it if there is a lot.

 

IMO slow cookers are convenient but don't make quite such succulent stews as you get from an oven cooked version in a heavy casserole dish.