Hints And Tips - Crock-Pot CSC011X Instruction Manual

Make sure your Crock-Pot
before cleaning. Never immerse the heating base in water or other liquid.
• Wash the glass lid and removable bowl with hot, soapy water. Do not use abrasive cleaning compounds or scouring
pads. A cloth, sponge, or rubber spatula will usually remove any food residue.
• The glass lid can be cleaned in a dishwasher. However, we do not recommend cleaning the cooking bowl in a
dishwasher because this can reduce the life of the non-stick coating. Washing in a dishwasher can also discolour the
underside of the cooking bowl. This can usually be removed by rinsing and in no way compromises the functionality of
the bowl.
• Clean the outside of the heating base with a clean, slightly damp cloth and dry. Do not use abrasive cleaners.
• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
• It might appear that our recipes only have a small quantity of liquid in them but the slow cooking process differs from
other cooking methods in that the added liquid in the recipe will almost double during the cooking time. So, if you are
adapting a recipe for your slow cooker, please reduce the amount of liquid before cooking.
PASTA AND RICE:
• For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups 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 boiling water until just tender. Add the pasta during the last 30
minutes of cooking 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 flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
• When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
• Place vegetables near the bottom of the cooking bowl to help cooking.
HERBS AND SPICES:
• Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
flavour 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 flavour 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.
MEATS:
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
• Meat should be positioned so that it rests in the cooking bowl without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
bowl is always ½ to ¾ full.
• The size of the meat and the recommended cooking 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
sauté slow cooker is unplugged from the mains supply socket and is fully cooled
®

HINTS AND TIPS

CLEANING
7