Cuisinart CSSC-400C Instruction And Recipe Booklet page 5

Table of Contents
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Tips & Hints
8 - 10
Important Guidelines
11
Suggested Foods
12
Starters/Beverages/Miscellaneous
13 - 18
Soups & Stocks
19 - 25
Stews & Chilis
26 - 30
Entrées & Sauces
31 - 44
Side Dishes
45 - 53
Desserts
54 - 61
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7
Tips & Hints
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Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
›
Root vegetables such as carrots and potatoes will take longer to cook. Either cut the
pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.
›
Ground meats and uncooked sausages should always be browned and drained
before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to
be browned (though it may add fl avour and visual appeal). If browning the night
before, make certain the meat is cooked completely through and properly refriger-
ated. Combine with other ingredients just before slow cooking.
›
Browning meats (roasts, chops, cubes for stews) and poultry adds fl avour and eye
appeal to the fi nished dishes. It also helps cook out some of the fat.
›
In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
›
If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
›
Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
›
Each time you remove the lid, you will lose heat and will need to add 15 to 20
minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.
›
A fat mop can be used to remove separated fat from slow cooked food by brushing
it over the top. Alternatively, the food may be refrigerated, and the congealed fat
can then be lifted off and discarded before reheating and serving.
›
Many slow-cooked foods such as stews benefi t from cooling and refrigerating,
then reheating – as the saying goes, stew or chili is always better the second day.
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