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6
escape, requiring extra cooking time.
•
Many slow-cooked foods, such as stews,
benefit from cooling and refrigerating,
then reheating – as the saying goes, stew
or chili is always better the second day.
• A great way to reheat slow-cooked foods
is to bring them to a simmer. Stir to
ensure all ingredients are warmed
through and then switch to 300˚ on the
Slow Cook function for serving.
• If using frozen foods, thaw completely
before slow cooking.
• Recipes can be assembled the night
before cooking. Brown ingredients if
necessary, and then combine with
remaining ingredients in baking pan.
Cover and refrigerate. When ready to
cook, place the baking pan on the base
heater plate and add 30 minutes to your
projected cooking time.
• To decrease the amount of fat in recipes,
remove as much of the visible fat as
possible from meats and poultry.
Remove skin from poultry and drain any
fat from browned meats.
STEAMING TIPS:
• Steaming is one of the healthiest
methods of cooking, as the smallest
amount of nutrients are lost in the
cooking process.
• To steam, fill the baking pan with
water to max/steam indicator, about 3 to
4 cups. Add ingredients to the steam
rack. Cover and select 400˚ F.
Steam times reflect the time when
temperature is selected.
• When adding heavier foods, like corn
on the cob, to the steaming rack, place
them on the middle of the rack and work
your way to the edges.
• Use the smaller amount of water, 3 cups
when steaming fish or seafood.
• Always use caution when removing lid.
It is best to remove the lid away from
you.
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