Crock-Pot Countdown slow cookers, Руководство пользователя

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HINTS AND TIPS (CONT.)
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• Ground and/or dried herbs and spices work well in slow cooking
and may be added at the beginning.
• The flavor power of all herbs and spices can vary greatly depending
on their particular strength and shelf life. Use herbs sparingly, taste
at end of cook cycle and adjust seasonings just before serving.
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for
extended times.
SOUPS
• Some soup recipes call for large amounts of water. Add other soup
ingredients to the slow cooker first then add water only to cover.
If thinner soup is desired, add more liquid at serving time.
MEATS
• Trim fat, rinse well, and pat meat 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.
• Meat should be positioned so that it rests in the stoneware
without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables
or potatoes so that the stoneware is always one half to three
quarters full.
• The size of the meat and the recommended cook times are just
estimates and can vary depending upon the specific cut, type, and
bone structure. Lean meats such as chicken or pork tenderloin
tend to cook faster than meats with more connective tissue and
fat such as beef chuck or pork shoulder. Cooking meat on the
bone versus boneless will increase required cook times.
CON SEI LS PRA TIQ UES (SU ITE )
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•L ap uiss anc eg ust ativ ed esh erb ese td esé pic esv arie sel on leu r
for ce par tic uliè re etl eur dur ée de con ser vat ion .U tili sez -le se n
qua ntit ém odé rée pui sg oût ez etr ect ifie zl’ ass aiso nne men ta van t
de ser vir.
LAI T
•L ela it, la crè me etl ac rèm esu re se sép ara ntà la cui sso n
pro lon gée ,n ele sa jou tez sip oss ibl eq ue dur ant les 15 à
30 der niè res min ute sd ec uiss on.
•L ess oup esc ond ens ées peu ven tre mpl ace rle lai t,o ua utre ;e lle s
pré sen ten tle gro sa van tag ed ep ouv oir mijo ter lon gte mps .
SOU PES
•C erta ine sre cet tes pré con ise ntl ’em plo id eb eau cou pd eli qui de.
Dép ose zto usl esi ngr édi ent sso lid esd ans le pot pui sa jou tez l’e au
vou lue pou rle sre cou vrir ,p asp lus .S iv ous pré fér ez une sou pe
moi nsé pai sse ,v ous pou rre zto ujo urs l’é cla irc ira van td ela ser vir.
VIA NDE S
•P are zle gra s,r inc ez la via nde pui sa ssé che z-la ave cd ese ssu ie- tou t.
•F aire rev eni rla via nde àla poê le ou sou sle gril fai tfo ndr ed ug ras
qui peu tê tre égo utté ,c eq uir eha uss ela sav eur de la via nde
mijo tée .
•L av ian de doi tlo ger dan sle pot en grè ssa nsl eve rle cou ver cle .
•S ile mor cea ue stp lus pet ito up lus gro sq ue pré con isé ,m odi fie zla
qua ntit éd elé gum eso ud ep om mes de ter re car le pot en grè s
doi tto ujo urs être ent re dem i-p lei ne tp lei na ux tro isq uar ts.
•L ep oid sd ela via nde etl ad uré ed ec uiss on ne son tfo urn isq u’à
titr ein dic atif ;il sv arie nts elo nla cou pe, la for me etl eso s.L es
via nde sm aig res ,te lle sle pou let ou le file td ep orc ,o ntt end anc eà
cui re plu sv ite que cel les qui inc orp ore ntp lus de tiss usc onj onc tifs
etg ras ,te lle sla mac reu se etl ’ép aul ed ep orc .L esp ièc esa vec os
doi ven tc uire plu slo ngt em psq ue cel les qui son td éso ssé es.
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