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12
COOKING TIPS
• The important dierence between High and Low is how long they take to bring food
to a simmer. Choose Low to cook all day (for example, during a workday). Choose
High to cook in about 4 hours.
• For best results, avoid lifting the lid during cooking except to quickly add
ingredients, as this causes heat to escape.
• If the cooking insert has been in the fridge, let it come to room temperature before
cooking.
• For more depth and flavor, sear or brown foods in a separate pan on the stovetop
before slow cooking. Ground meats should always be browned before slow cooking.
• Cut onions, potatoes, and other root vegetables into pieces no larger than 2 inches
to ensure they cook through at the same rate as other ingredients. It’s best to
position them at the bottom and sides of the cooking insert and place meats on top
for thorough cooking.
• Liquid doesn’t evaporate from a slow cooker like in a regular pot, so add only
enough liquid to cover the ingredients for soups and stews. You can always add
more liquid at the end of cooking if the soup or stew seems too thick.
• To decrease the amount of fat in recipes, trim as much of the visible fat as possible
from meats or poultry before cooking (including poultry skin), and drain any fat
after browning meat and before slow cooking.
• If using quick-cooking vegetables, such as green beans, add them during the last 30
minutes of cooking so they don’t become too soft.
• If using dairy products (such as milk or sour cream), add them during the last 30
minutes of cooking as they can break down and curdle during slow cooking.
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