Loading ...
Loading ...
Loading ...
USA
11
AFTER SALES SUPPORT
BROWN/SAUTÉ
• For even browning, it is important not to crowd the pot. Foods should be cooked
in an even layer. Cook larger portions in batches when necessary.
• When browning and sautéing foods before slow cooking, some items may
produce a lot of grease. To remove excess, use pot holders to carefully remove
the pot from the base; pour off the grease from the edge of the pot. Return the
cooking pot to the base and finish cooking.
• When browning meats, browned bits left in the bottom of the pot can be used
to flavor the dish. Simply add a small amount of liquid (like water, wine or broth)
to the pan and scrape up the browned bits with a wooden spoon – leave in pot.
Incorporate into the dish or sauce.
• Foods can be reheated with the ”LOW” setting. Put precooked food into the
cooking pot. Set on ”LOW” and stir until all ingredients are warmed through.
Once food is simmering, switch to ”WARM” on the temperature control knob until
ready to serve.
• For thicker dishes like stews, a small amount of liquid may need to be added to
the pot when reheating.
SLOW COOKING
• Browning foods before slow cooking can add more depth and flavor to the
finished dish. If time is short skip this step and add all ingredients to your cooking
pot to slow cook. The only exception is ground meats, which should always be
browned before slow cooking.
• When converting a traditional slow cook recipe to include Brown/Sauté, the liquid
amount may need to be increased. This is because cooking starts at a higher
temperature than it would in a traditional slow cooker. Recipes vary but we
recommend checking the recipe halfway through cooking time.
• 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 no larger than 2 inches. This is most 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. Some fresh herbs such as chopped parsley or chives
should be stirred into dishes just before serving.
Helpful Tips
Loading ...
Loading ...
Loading ...