Crock-Pot 3850 Manual page 10

• 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 buttom, 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 3/4 ounce can of soup plus 4 ounces
of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth
for 1/2 cup of wine, etc.)
• Beans must be softened completel before combining with sugar and/or acid
foods (NOTE: Sugar and acid have a hardening affect 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 1/2 hours or until beans are tender. Soaking in water,
if desired, should be completed before boiling. Discard water after soaking
or boiling.
HINTS
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