Crock-Pot SCCPCTS605S Owner's Manual page 9

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.
HINTS AND TIPS (CONT.)
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