Rival Oval Crock-Pot Owner's Manual page 7

BEANS
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. Discard
water after boiling.
Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar
and acid have a hardening effect on beans and will prevent softening.) After boiling beans 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.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception:
eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious results even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half recom-
mended amount. If you use ground herbs and spices, add during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When possible add
during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for
extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to stoneware; then
add water only to cover. If thinner soup is desired, add more liquid at serving time.
If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last
hour of cooking, stir in milk or cream as called for.
The oval Crock-Pot
®
book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE:
• Bone-in cuts like ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-style ribs, up to
2 slabs (2 to 3 pounds each) fit easily in the crock. Bone-in, 3 to 5 pounds, pork loin roasts or
hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.
• No longer is there a need to cut or stack pieces of meat. The shape is natural for blade or arm
pot roasts, chops or ham steaks.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with
plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage
with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serves attractively.
• Serving all of your favorite casseroles, soups and stews couldn't be easier. The open area makes
this slow cooker a welcome guest on any buffet table.
ADAPTING RECIPES
YOUR OVAL CROCK-POT
slow cooker is perfect for so many of your favorite foods. Use the recipes in this
SLOW COOKER
®
-E7-