Black & Decker SC2004M, Инструкция по использованию и уходу

Страница: 8 / 32

8
- High: Cooking on high setting is similar to a covered pot on the stovetop .
Foods will cook on high in about half the time required for low cooking .
Additional liquid may be required as foods can boil on high .
- Warm : Only use to keep cooked foods at a food-safe serving temperature
and should not be used to cook foods . It is not recommended to use
“Warm
” for more than 4 hours .
• Many standard recipes can be converted to slow cooker recipes with a few simple tips:
- Vegetables such as carrots, potatoes, turnips, and beats require longer cooking
times than most meats . Always place them on the bottom of the stoneware pot
and cover them with liquids .
- If adding fresh milk, yogurt, or cheese it should be done during the last 2 hours
of cooking . Evaporated milk may be added at the start of cooking . If possible,
substitute condensed soups for fresh milk or yogurt .
- Rice and pasta are not recommended for long cooking periods . Cook them
separately and then add to the slow cooker during the last 30 minutes .
- Liquids do not boil away in a slow cooker like they do in conventional cooking .
Reduce the amount of liquid in any recipe not designed for a slow cooker . The
only exception would be soups .
• Foods cut into uniform pieces will cook faster and more evenly than foods left
whole such as roast or poultry
• Remove excess fat with a slice of bread before serving, or use a spoon to skim it
off the top .
• To save time, fill the stoneware pot the night before and refrigerate . You may need
to add some extra cooking time because the food and stoneware pot are cold .
Ingredient Tips:
DAIRY
• Milk products, especially those low in fat, tend to curdle if cooked too long;
add them toward the end of the cooking time .
• Evaporated milk and condensed soups are great substitutes for milk
and cream .
SOUPS AND STEWS
• Because there is little evaporation, soups and stews require less liquid
than usual .
• If too thick, add additional liquid in last
½
hour of cooking or at serving time .
• Condensed soups and dry soup mixes add great flavor and body to sauces
and gravies .