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• We do not recommend removing the
lid when slow cooking, as heat will
escape, requiring extra cooking time.
• Many slow-cooked foods, such as stews,
benefit from cooling and refrigerating,
then reheating – as the saying goes, stew
or chili is always better the second day.
• A great way to reheat slow-cooked
foods is to bring them to a simmer. Stir
to ensure all ingredients are warmed
through and then switch to 300˚ on the
Slow Cook function for serving.
• If using frozen foods, thaw completely
before slow cooking.
• Recipes can be assembled the night
before cooking. Brown ingredients if
necessary, and then combine with
remaining ingredients in baking pan.
Cover and refrigerate. When ready to
cook, place the baking pan on the base
heater plate and add 30 minutes to your
projected cooking time.
• To decrease the amount of fat in
recipes, remove as much of the visible
fat as possible from meats and poultry.
Remove skin from poultry and drain any
fat from browned meats.
STEAMING TIPS:
• Steaming is one of the healthiest
methods of cooking, as the smallest
amount of nutrients are lost in the
cooking process.
• To steam, fill the baking pan with
water to max/steam indicator, about
3 to 4 cups (750 ml to 1 L). Add
ingredients to the steam rack. Cover
and select 400˚ F (200°C). Steam times
reflect the time when temperature is
selected.
• When adding heavier foods, like corn
on the cob, to the steaming rack, place
them on the middle of the rack and
work your way to the edges.
• Use the smaller amount of water, 3 cups
(750 ml) when steaming fish or seafood.
• Always use caution when removing lid.
It is best to remove the lid away from
you.
