Hints - Rival Crock Pot Owner's Manual

• Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before adding
to cooker.) Season with salt and pepper. Place meat in cooker on top
of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are
retained in slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
• Use whole leaf herbs and spices for the best and truest flavor for all-
day cooking.
If ground herbs and spices are used, they should be stirred in during
the last hour of cooking.
• Because there is no direct heat at the bottom, always fill the
stoneware at least half full to conform to recommended times. Small
quantities may be prepared, but cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal
quantity is substituted. (Such as substituting a 10
plus 4 ounces of water for a 14
beef or chicken broth for
• Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: 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. Cover the beans
with 3 times their volume of unsalted water and bring to a boil. Boil
10 minutes, reduce heat, cover and allow to simmer 1
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.

HINTS

⁄ ounce can of tomatoes OR
1
2
⁄ cup of wine, etc.)
1
2
-6-
3 ⁄ ounce can of soup
4
⁄ cup
1
2
1 ⁄ hours or until
2