Loading ...
Loading ...
Loading ...
10
• Always operate the appliance with the lid on and securely sealed.
- Do not open lid during rst 2 hours of cooking; this allows heat to rise effectively.
- Open the lid as little as possible to ensure even cooking. Every time the lid is removed,
the cooking time increases by 15–20 minutes.
• Most recipes can cook on either HIGH or LOW.
- Low: Often used for longer cooking times, 8–10 hours, or less tender cuts of meat.
- High: Cooking on high setting is similar to a covered pot on the stovetop. Foods will
cook on high in about half the time required for low cooking. Additional liquid may be
required as foods can boil on high.
- Warm: Only use to keep cooked foods at a food-safe serving temperature and should
not be used to cook foods. It is not recommended to use “Warm” for more than 4 hours.
• Slow cooking meats
- The higher the fat content, the less liquid needed. Place thickly sliced onions under
fattier meat to keep it above the drippings.
- Browning before cooking in the slow cooker is not necessary; however, browning meats
lightly coated in our gives more body and avour to sauces.
- Make sure the top of the meat does not touch the lid.
- Cooking times will vary depending upon the size of the meat, the bones and the cut.
Meat with bone-in will take longer to cook. Lean meats and poultry will cook faster.
- Use HIGH for more tender cuts of meat; use LOW for tougher cuts.
- Always thoroughly thaw meats before cooking them in the slow cooker.
- Fish cooks quickly; add it for the last 15 minutes.
• Slow cooking vegetables
- Place vegetables such as carrots, potatoes, turnips, and beet at the very bottom of the
ceramic bowl and always cover them with liquids. They usually take longer to cook
than most meat.
- Vegetables cook well; they develop better avour and do not break down as they would
in your oven.
• Seasonings in the slow cooker
- Fresh herbs should be added at the end of the cooking cycle. If cooked for too long,
they lose their colour and avour.
- Dried herbs work well in the slow cooker and can be added at the beginning. They
can become stronger on longer cooking cycles; begin with less and add at the end, if
needed.
- Slow cooked whole herbs and spices have more avour than crushed or grounded.
Loading ...
Loading ...
Loading ...