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•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 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.
HINTS 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 Crock-Pot
®
slow cooker be covered? Is it necessary
to stir?”
A
Cook with the cover on. The slow cooker will not recover heat
losses quickly when cooking on LOW setting. 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 on LOW heat. While using
HIGH heat 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 stoneware and stir well. Turn to HIGH and
when it comes to a boil (about 15 minutes) it’s ready.
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