Tips For Slow Cooking; Adapting Recipes - Proctor-Silex 33320FD User Manual

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Tips for Slow Cooking

• The Cover of the slow cooker does not form a tight fit on the
Crock but should be centered on the Crock for best results.
Do not remove the Cover unnecessarily—this results in
major heat loss. Do not cook without Cover in place.
• Stirring is not necessary when slow cooking. However,
if cooking on High, you may want to stir occasionally.
• Slow cooking retains most of the moisture in foods. If a recipe
results in too much liquid at the end of the cooking time,
remove the Cover, turn the Control Knob to High, and reduce
the liquid by simmering. This will take 30 to 45 minutes.
• The slow cooker should be at least half-filled for best
results. If less than half-filled, reduce cooking time.
• If cooking soups or stews, leave a 2-inch space between
the top of the Crock and the food so that the recipe can
come to a simmer.
• Many recipes call for cooking all day. If your morning
schedule doesn't allow time to prepare a recipe, do it the
night before. Place all ingredients in the Crock, cover and
refrigerate overnight. In the morning, simply place Crock in
the slow cooker and select the temperature setting.
• Meat and poultry require at least 7 to 8 hours on Low.
Do not use frozen uncooked meat in the slow cooker.
Thaw any meat or poultry before slow cooking.
• When removing the Cover, tilt so that the opening faces
away from you to avoid being burned by steam.
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• The sides of the Base of the slow
cooker get very warm because the
heating elements are located here.
Use the handles on the Base if
necessary. Use hot mitts to remove
the Crock.

Adapting Recipes

Some ingredients are not suited for extended cooking in
the slow cooker. Pasta, seafood, milk, cream, or sour cream
should be added 2 hours before serving. Evaporated milk or
condensed soups are perfect for the slow cooker.
Many things can affect how quickly a recipe will cook. The
water and fat content of a food, the temperature of the food,
and the size of the food will all affect the cooking time. Food
cut into pieces will cook faster than whole roasts or poultry.
Most meat and vegetable combinations require at least 6 to
7 hours on Low.
The higher the fat content of the meat, the less liquid is needed.
If cooking meat with a high fat content, place thick onion
slices underneath, so the meat will not sit and cook in the fat.
Slow cookers allow very little evaporation. If making your
favorite soup, stew, or sauce, reduce the liquid or water
called for in the original recipe. If too thick, liquids can be
added later.
If cooking a vegetable-type casserole, there will need to be
liquid in the recipe to prevent scorching on the sides of
the Crock.
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