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English - 5
Slow Cooking Meat: Less tender, less expensive cuts of meat are better suited
to slow cooking than expensive cuts of meat. Remove excess fat before slow
cooking if desired. Meat can be browned in the cooking vessel on top of the
range before slow cooking.
Slow Cooking Vegetables: Add partially frozen vegetables, Chinese vegetables
and fresh mushrooms during the last hour of cooking. Strong-flavored vegetables
such as spinach, eggplant, okra and collard greens should be precooked before
adding to cooker. The amount of onion normally used in your recipe should be
reduced because its flavor gets stronger during cooking. In most cases, fresh
vegetables take longer to cook than meats because liquid simmers rather than
boils.
Slow Cooking Raw Meats and Vegetables: Most raw meat and vegetable
combinations need at least 4 to 6 hours of cooking at “HIGH” or 7 to 10 hours at
“LOW”.
Slow Cooking Fish and Seafood: Fresh or thawed seafood and fish fall apart
during long hours of cooking. Add these ingredients an hour before serving and
cook at “HIGH”.
Slow Cooking Milk, Sweet or Sour Cream and Cheese: Because milk, sour or
sweet cream and cheese break down during long hours of cooking, add these
ingredients just before serving or substitute undiluted condensed canned soups
or evaporated milk. Processed cheese tends to give better results than aged
cheese.
Rice and Pasta: Rice and pasta may either be cooked separately, or added
uncooked during last hour of cooking time. If added uncooked, make sure there is
at least 1 to 1½ cups of liquid in vessel and heat is set at “LOW” or higher.
Dumplings: Dumplings may be cooked in broth or gravy at “HIGH”. Drop by
spoonfuls on simmering broth or gravy. Cook covered for 30 minutes.
Thickening Juices for Gravies and Sauces: To thicken juices for gravies and
sauces, add 2 to 3 tablespoons of quick cooking tapioca at start, or thicken after
cooking by adding a smooth paste made of 2 to 4 tablespoons cornstarch or flour
and ¼ cup cold water. Bring to a boil at “HIGH”. Solid foods may be removed first.
• Don’t Remove Cover During Cooking: To retain heat, moisture and food flavor,
don’t remove cover during cooking unless necessary for adding additional
ingredients.
• Using Cooking Tools on Non-Stick Finish: The following types of cooking tools
may be used on the non-stick finish: plastic, rubber or wooden. Do not use sharp
edged metal cooking tools (forks, knives, mashers) as these could scratch the
non-stick finish.
• Using Cooking Vessel on Top of Range: The cooking vessel (without heating
base) can be used for range top cooking. Place vessel on large burner and use
medium to low heat. The use of low to medium heat will prevent foods from
overcooking, reduce spattering, and help retain natural juices. Do not use high
heat except for bringing liquids to a boil. If cooking on a gas range, do not let flame
extend up side of cooking vessel. ALWAYS USE OVEN MITTS WHEN USING
COOKING VESSEL AND COVER ON RANGE UNIT.
• Cooking Meats: When cooking meats, preheat empty cooking vessel over
medium to medium-low heat for 2 to 3 minutes or until a drop of water sizzles in
cooking vessel. To prevent sticking of lean meats, you may wish to add a small
amount of cooking oil. Add meat and brown as desired. Cover cooking vessel and
reduce heat to low for cooking on range top OR transfer cooking vessel to heating
base and cook at desired setting. The shortest cooking time will be at “HIGH”.
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