7
TO STORE:
Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean, dry
place. Never store it while it is hot or wet. To store, place cooking pot inside the base and the
plastic lid over the pot. Never wrap cord tightly around the appliance; keep it loosely coiled.
HELPFUL HINTS IN USING THE SLOW COOKER
•
The cover of the slow cooker does not form a tight fit on the cooking pot but should be
centered on the pot for best results. Do not remove the cover unnecessarily – this will
result in a major heat loss.
•
Stirring is not necessary when slow cooking. However, if cooking on HIGH, stirring oc-
casionally will help to distribute flavors throughout the recipe.
•
For best results, the slow cooker should be at least half-filled.
•
If cooking soups or stews, allow a 2-inch space between the food and the top of the cook-
ing pot, so ingredients can come to s simmer. When cooking on HIGH, keep checking
progress, as some soups may come to boil.
•
Less tender, cheaper cuts of meat are better candidates for slow cooking than more
expensive varieties. When possible, remove excess fat before cooking. If recipe calls
for browning the meat, brown it on a range top using a separate cooking pot and with
separate utensil before placing meat in insert of slow cooker.
•
The greater the fat content of the meat, the less liquid needed for cooking. If cooking
meat with a high fat content, place thick onion slices beneath it, so the meat will not sit
and cook in the fat. Roasts may be prepared in cooker without adding liquid, if cooked
on LOW.
•
Always use a meat thermometer to determine proper temperature.
•
Add fresh or thawed fish or seafood to cooking pot an hour before serving, as these
ingredients can fall apart during long hours of cooking.
•
Since raw vegetables usually take longer to cook than meats, cut vegetables unto uni-
form, bite-sized pieces (about ½ inch in diameter) before adding them to the cooking pot.
•
If recipe calls for milk, sour cream or other fresh dairy products, add them just prior to
serving, as these ingredients tend to break down during long hours of cooking. If pre-
ferred, substitute condensed creamed soups (undiluted) or evaporated milk. Processed
cheese may be substituted for naturally aged cheese.
•
Rice or pasta may be cooked separately or added uncooked to recipes no more than two
hours before serving. If adding uncooked pasta, there should be at least 2 cups of liquid
in the pot. Stir occasionally to keep pieces from sticking together.
•
Don’t worry if food is allowed to cook a bit longer than specified.
ADAPTING RECIPES (General Hints)
•
The LOW setting is recommended for all-day cooking. Most meat-and-vegetable combi-
nations required at least 7 hours on LOW.
•
For best flavor, use whole-leaf herbs and spices during initial preparation. If ground
herbs and spices are used, stir in during last hour of cooking.
•
Many factors can affect how quickly a recipe will cook. The water and fat content of food,
its temperature, and the size of the item(s) will all affect the cooking time. Food cut into
pieces will cook faster than larger pieces.
•
Recipes for vegetable-type casseroles must contain liquid to prevent scorching on the
sides of the cooking pot.
•
If using a specific recipe, one item may be substituted for another, if an equal quantity is
used. For example, if recipe calls for a 12-oz. can of chicken broth, a 10-oz. can of toma-
to soup plus 2 oz. of something else (water, wine, canned tomatoes) may be substituted.
•
Canned beans may be added directly to any recipe, but dried beans, especially red
kidney beans, should be soaked in water (if desired) and boiled first. Beans must be
softened completely before they are combined with sugary and/or acid foods, as these
have a hardening effect on beans. In this case, beans should be allowed to simmer until
tender (about 1 ½ hours) after boiling.
Содержание TM-318BS
Страница 1: ......
