Loading ...
Loading ...
Loading ...
8
MODEL: RJ15-6-LL MODEL: RJ15-6-LL
HELPFUL TIPS
• In all cooking situations where you have put the Stoneware Insert in the refrigerator,
allow the Stoneware Insert to become room temperature before continuing to cook.
• Browning foods before slow cooking can add more depth and flavor to the finished
dish. If short on time, you can skip this step and add all ingredients to your Stoneware
Insert to slow cook. The only exception is ground meats, which should always be
browned before slow cooking.
• For best results, fill slow cooker at least one-quarter full but not more than three-
quarters full.
• To ensure that root vegetables such as carrots and potatoes are cooked through, cut
them into small 2 inch chunks. This is important for dishes that slow cook fewer than 6
hours.
• “Crisp-tender” vegetables should be added during the last 30 minutes of cooking
time to prevent overcooking. Fresh herbs such as chopped parsley or chives should be
stirred into dishes just before serving.
• Removing the Lid when slow cooking lets heat escape, requiring extra cooking time.
Each time the Lid is removed, add about 10 minutes of cooking time.
• A fat mop cooking brush 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. Do not
heat the stoneware directly from the fridge.
• Should you want to decrease the amount of fat in recipes, remove as much of the
visible fat as possible from meats and skin from poultry, and drain any fat from
browned meats.
• Many slow-cooked foods such as stews, benefit from cooling and refrigerating, then
reheating. Stew and chili is great the next day as well as fresh.
• 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 Stoneware Insert. Cover and
refrigerate. When ready to cook, place the Stoneware Insert in the cold slow cooker
and add 30 minutes to your projected cooking time.
• In most cases, dried beans should be soaked overnight, drained, rinsed, and drained
again before cooking. Do not add salt to beans when cooking, as it will prevent them
from softening completely.
• Dairy products (milk, sour cream, some cheeses) will break down and curdle during
slow cooking. Substitute canned evaporated milk, nonfat dry milk, or add dairy
products during the last 30 minutes of cooking.
• If your recipe calls for precooked pasta or rice, undercook it and add to the pot in the
last 30 minutes of slow cooking.
• Pasta can be cooked at the end of a slow cooking recipe. Switch unit to ”High” and
when liquid comes to a simmer add pasta.
Loading ...
Loading ...
Loading ...