Crock-Pot SCCPAC608-P, Руководство пользователя

Страница: 23 / 26

-22- -23-
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.
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms, diced
onion, eggplant, or finely minced vegetables. This enables all food
to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first
be added. The liquid will act as a “cushion” to prevent sudden
temperature changes. An additional 4 hours on LOW or 2 hours on
HIGH is typically required. For larger cuts of frozen meat, it may take
much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of
1
⁄
2
full and a
maximum of
3
⁄
4
full, and conform to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at
www.crockpot.com for additional hints, tips and
recipes or call 1-800-323-9519.
RECIPES
BABY BACK RIBS
Serves 6-10
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and barbecue
sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or
until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as
desired.
BBQ PULLED PORK
Serves 6–8
1. Place pork loin in Crock-Pot
®
slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or
until meat is tender.
3. Remove pork from Crock-Pot
®
slow cooker and shred with a fork.
Add pork back into Crock-Pot
®
slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
2–4 racks of baby back ribs,
cut into 3–4 pieces each
2–4 cups barbecue sauce
2–3 onions, chopped
2½–5 pound pork loin,
trimmed of fat
2–4 cups barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard
rolls
HINTS AND TIPS
(CONT.)
SCCPAC608-P_19EM1.indd 22-23 9/16/19 10:53 AM