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HINTS
•Trim fats and wipe meats well to remove residue. (If meats contain fats,
brown in a separate skillet or broiler and drain well before adding to
cooker.) Season with salt and pepper. Place meat in cooker on top of
vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are retained
in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
• Use whole leaf herbs and spices for the best and truest flavor for
all-day cooking. If ground herbs and spices are used, they should be
stirred in during the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the stoneware
at least half full to conform to recommended times. Small quantities
may be prepared, but cooking time will be affected.
•A specific liquid called for in a recipe may be varied if an equal quantity
is substituted. (Such as substituting a 10
3
⁄4 ounce can of soup plus 4
ounces of water for a 14
1
⁄2 ounce can of tomatoes OR
1
⁄2 cup beef or
chicken broth for
1
⁄2
cup of wine, etc.)
• Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: Sugar and acid have a hardening effect on
beans and will prevent softening). Dried beans, especially red kidney
beans, should be boiled before adding to a recipe. Cover the beans with
3 times their volume of unsalted water and bring to a boil. Boil 10
minutes, reduce heat, cover and allow to simmer 1
1
/2 hours or until
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
• The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
QUESTIONS AND ANSWERS
Q
“What if the food isn’t done after 8 hours…when the recipe
says 8 to 10 hours?”
A
This is due to voltage variations which are commonplace
everywhere; altitude; or even extreme humidity. The slight fluctuations
in power do not have a noticeable effect on most appliances;
however, it can slightly alter the cooking times. Allow plenty of time,
and remember, it is practically impossible to overcook. You will learn
through experience whether to decrease or increase cooking times.
Q
“Must the slow cooker be covered? Is it necessary to stir?”
A
Cook with the cover on. Significant amounts of heat escape
whenever the lid is removed; therefore the cooking time must be
extended. Avoid frequent removal of the cover for checking cooking
progress or stirring. Never remove cover during the first 2 hours
when baking breads or cakes. It is not necessary to stir. While
cooking for short periods, occasional stirring improves the
distribution of flavors.
Q
“How about thickening the juices or making gravy?”
A
Add some quick-cooking tapioca to any recipe when you want to
make a thick gravy. Add the tapioca at the beginning and it will
thicken as it cooks! Or you may remove the solid foods, leaving the
juices. Prepare a smooth paste of approximately
1
⁄2 cup flour or
cornstarch to
1
⁄2 cup water or 4 tablespoons melted butter. Pour
mixture into liquid in the stoneware and stir well. When it comes to
a boil it’s ready.
Q
“Can I cook a roast without adding water?”
A
Yes. We recommend a small amount because the gravies are
especially tasty. The more fat or “marbling” the meat has, the less
liquid you need. The liquid is needed to properly soften and cook
vegetables.
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