MEATS
For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in
a separate skillet or broiler allows fat to be drained off before slow cooking and also adds
greater depth of flavor to dish.
Always remember, the size of the meat and the recommended cook time are just
estimates. The exact weight of a roast that can be cooked in the slow cooker will depend
upon the specific cut, meat configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter
vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This
will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not touch the lid.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen
minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed
peppers, or baked apples can be arranged in a single layer so they cook easily and serve
attractively.
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