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12
Slow Cooking Tips
• The Cooking Pot should be at least half full for best results. If only half-
filled, check for doneness 1 to 2 hours earlier than recipe time.
• Stirring is not necessary when slow cooking. Removing Lid results in
major heat loss and the cooking time may need to be extended. However,
if cooking on low, you may want to stir occasionally.
• If cooking soups or stews, leave a 2-inch (5 cm) space between the top of
the Cooking Pot and the food so that the recipe can come to a simmer.
• Many recipes call for cooking all day. If your morning schedule doesn’t
allow time to prepare a recipe, do it the night before. Place all ingredients
in Cooking Pot, cover with Lid, and refrigerate overnight. In the morning,
simply place Cooking Pot in Cooker and start cooking.
• Some foods are not suited for extended cooking in a slow cooker:
pasta, seafood, milk, cream or sour cream should be added 2 hours
before serving. Evaporated milk or condensed soups are perfect for slow
cooking.
• The higher the fat content of meat, the less liquid is needed. If cooking
meat with a high fat content, place thick onion slices underneath so meat
will not sit on (and cook in) fat.
• Slow cookers allow for very little evaporation. If making your favorite
soup, stew, or sauce, reduce liquid called for in original recipe. If too thick,
liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid in the
recipe to prevent scorching on the sides of Cooking Pot.
• If cooking a recipe with root vegetables, place root vegetables in the
bottom of the Cooking Pot.
How to Make Yogurt
Large Batch Yogurt—Cooking First
1 gallon milk
2 tablespoons (15 ml) starter yogurt (plain yogurt with active cultures)
1. Place Cooking Pot into Base.
2. Pour 1 gallon milk into Cooking Pot.
3. Press sauté/brown mode button. Do not cover Pressure Cooker.
4. Stirring often, heat milk to 180°F. Once milk has reached 180°F (82°C), turn
off Pressure Cooker and let milk cool to 110°F (43°C) to 115°F (46°C); stirring
to help cooling process. Or, to speed cooling, place Cooking Pot with milk in
a tub of ice water. Do not let water come above pot and spill into milk. Stir
to help cool. If stirring picks up browned milk from bottom of pot, skim to
remove or pour through a strainer.
5. When milk reaches 110°F (43°C) to 115°F (46°C) add 2 tablespoons starter
yogurt and whisk until blended.
6. Place Lid on Pressure Cooker, close and lock. Turn Steam Release Valve to
Open position ( ).
7. Press yogurt button and set cook time for 8 hours.
8. Remove Lid and place yogurt in an airtight container and store in
refrigerator.
Test Kitchen Tip: If yogurt is too thin, use cheesecloth to strain.
Individual Yogurts
4 cups (946 ml) milk
2 tablespoons (15 ml) starter yogurt – plain yogurt with active cultures
6 half-pint jars with lids and rings
1. Place Roasting Rack in Cooking Pot. Pour 1 cup (237 ml) of water into
Cooking Pot.
2. Fill glass jars with 2/3 cup (158 ml) milk or about 2/3 full. Carefully place
jars on Rack in Cooking Pot. Cover jars with a sheet of aluminum foil.
3. Place Lid on Pressure Cooker, close and lock. Ensure Steam Valve is in
Closed position ( ).
4. Press steam button and set timer for 1 minute.
5. Once cook cycle is complete, press cancel button. Open Steam Valve to
quickly release steam.
6. Allow milk to cool to 110°F (43°C) to 115°F (46°C). Remove any skin from
top of each jar of milk. Add 1/2 teaspoon (2.5 ml) of starter yogurt to each
jar and stir to blend.
7. Cover jars again with a sheet of aluminum foil.
8. Place Lid on Pressure Cooker, close and lock. Ensure Steam Valve is in
Open position ( ).
9. Press Yogurt button and set timer for 8 hours.
10. Remove jars from pressure cooker, cover with jar lids and tighten rings.
Chill in refrigerator.
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