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HINTS FOR SLOW COOKING
1. Meats will not brown during the cooking process. If you desire
browning, heat a small amount of oil in a skillet and brown meats
prior to putting into Ceramic Liner.
2. Whole herbs and spices flavor better in slow cooking than crushed
or ground.
3. When cooking in a Slow Cooker, remember that liquids do not boil
away like they do in conventional cooking. Reduce the amount of
liquid in any recipe that is not designed for a Slow Cooker. The
exceptions to this rule would be rice and soups. Remember, liquids
can always be added at a later time if necessary. If a recipe results
in too much liquid at the end of the cooking time, remove the cover
and turn the Control Knob to HIGH. After about 30-45 minutes the
amount of liquid should be less.
4. Most recipes that call for uncooked meat and vegetables require
about 6-8 hours on LOW temperature.
5. High fat meats can result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help to preserve the
color. The higher the fat content, the less liquid needed. If cooking
meat with a high fat content, use thick onion slices under it so that
the meat will not sit and cook in the fat. If necessary, use a slice of
bread, a spoon, or a straining spoon to skim off excess fat from top
of foods before serving.
6. Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
CONVERTING STANDARD RECIPES TO
SLOW COOKING
1. Vegetables such as carrots, potatoes, turnips, and beets require
longer cooking times than most meats. Place them on the bottom of
the Ceramic Liner and cover them with liquid.
2. If adding fresh milk or yogurt, it should be done during the last 2
hours. Evaporated milk may be added at the start of cooking. If pos-
sible, substitute condensed soups for fresh milk or yogurt.
3. Rice and pasta are not recommended for long cooking periods.
Cook them separately and then add to the Slow Cooker during the
last 30 minutes, or follow Slow Cooker recipe directions.
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