-5-
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.
Q
“Can I cook a roast without adding water?”
A
Yes – if cooked on
LOW
. 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.
QUESTIONS AND ANSWERS
• 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.
-4-
HINTS
TRAVELING WITH YOUR CROCK-POT
®
SLOW COOKER
CARE OF STONEWARE
• The stoneware may be washed in hot soapy water. Do not use abrasive cleaning
compounds – a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-
Ami
®
Polishing Cleanser) or vinegar.
• The outside case may be cleaned with a soft cloth and warm soapy water.
Wipe dry. Do not use abrasive cleaners.
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat Crock-Pot
®
slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
The Travel-Lock
™
clips have been included to ensure a
secure lid when taking your meals on the road.
To use, simply clamp one clip on each end of the slow
cooker, attaching the lid and the stoneware together.
• 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.)
R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 4
