SLOW COOKING
1.
Remove the cover and basket. Place the food directly into the
enameled pot. Cover the cooker.
2. Set the control to COOK or the desired temperature. When the
food starts to boil, reduce the temperature where the liquid just-
slightly bubbles.
3. Check occasionally to see if bubbling.
4. After cooking, test the food. Additional cooking can be done if
required. Additional time will make very little difference for
slow cooking.
5. During cooking it is best not to remove the lid to retain heat
and moisture.
6. Food can be served directly from the cooker.
7. Frozen food should be defrosted before cooking.
8. Most foods being slow cooked do not require stirring as the
natural action of the simmering juices keep everything moist.
9. If meat is very fatty, trim the fat or brown the meat first so the
food does not simmer in fat.
10.
Make sure that there is sufficient liquid to cover any
vegetables.
STEWING
1.
When making soups, stews, sauces, chili and other similar
liquid or semi-liquid recipes, never fill higher than 2 inches
from the top of the enameled pot to allow for expansion during
cooking.
2.
Set the temperature control to WARM-STEAM.
3.
Replace the lid.
4.
Do not remove the lid during cooking or heat and moisture will
escape.
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