Crock-Pot SCVT650PS-CN, Руководство пользователя

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HINTS AND TIPS HINTS AND TIPS
PASTA AND RICE
• For best rice results, use long grain converted rice or a specialty rice as the recipe
suggests. If the rice is not cooked completely after the suggested time, add an
extra 1 to 1 ½ cups (237 to 355ml) of liquid per cup of cooked rice and
continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a pot of boiling water until
just tender. Add the pasta to the Crock-Pot
®
slow cooker during the last 30
minutes of cook time.
BEANS
• Beans must be softened completely before combining with sugar and/or acidic
foods. 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.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cooking and are able to develop their full
flavor. They tend not to overcook in your slow cooker as they might in your oven
or on your stovetop.
• When cooking recipes with vegetables and meat, place vegetables in slow cooker
before meat. Vegetables usually cook slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
HERBS AND SPICES
• Fresh herbs add flavor and color, but should be added at the end of the cooking
cycle as the flavor will dissipate over long cook times.
• 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 ½ to ¾ 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.
• 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 (237ml) 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 COOK or 2 hours on HIGH COOK 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 ½ full and a maximum of ¾
full, and conform to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at www.crock-pot.ca for additional hints,
tips and recipes or call 1-800-323-9519.
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