PowerXL STIRMAX MC107D Series Use & Care Manual page 22

Slow Cooking Ingredient Tips
SEASONINGS
• Fresh herbs should be added at the end of the cooking cycle. If cooked too long
they lose their color and flavor.
• Dried herbs work well in the slow cooker and can be added at the beginning.
They can become stronger on longer cooking; begin with less and add at end, if
needed.
MEATS
• The higher the fat content, the less liquid is needed. Also, place thickly sliced
onions under fattier meat to keep the meat above the drippings.
• Browning before cooking on the slow cooker settings is not necessary. However,
lightly coating meat with flour and browning it, gives more body and flavor to
sauces. This works for ground meat as well.
• Make sure the top of the meat does not touch the lid.
• Cooking times will vary depending upon the size and cut of the meat. Meat with
bone-in will take longer to cook. Lean meats and poultry will cook faster.
• Meats slow cooked in liquids develop great flavor with a minimum of effort.
• Use High for more tender cuts of meat; use Low for tougher cuts.
• Always thoroughly thaw meats before slow cooking them.
VEGETABLES
• Place vegetables such as carrots, potatoes, turnips, and beets at the very
bottom of the cooking pot and always cover them with liquids. They usually take
longer to cook than most meat.
• Vegetables cook well; they develop better flavor and don't break down as they
would in an oven.
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