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8
TIPS FOR BETTER SLOW COOKING
1. Vegetables cook slowly and should be kept small to medium in size and placed in the bottom of the insert.
2. Do not ll the slow cooker more than three-quarters full.
3. Meats should be trimmed, browned or broiled to eliminate as much fat as possible.
NOTE: DO NOT USE FROZEN MEAT; THAW ANY MEAT BEFORE SLOW COOKING.
4. Brown ground meats, such as ground beef and ground turkey, before placing in slow cooker to remove excess fat
and to reduce the risk of food-borne illnesses.
5. Unplug the slow cooker when not in use and before cleaning.
6. Always use protective pads when moving your heated slow cooker.
7. Always cook with the cover on.
Removing the cover allows heat to escape and adds 15 to 20 minutes to the cooking time.
8. One hour on HIGH is equal to 2 to 2 ½ hours on LOW.
9. Use fresh or dried herbs instead of ground ones, they keep more of their avor during the long cooking time.
10. Add dairy products, such as milk and cheese, toward the end of the cooking time, unless your recipe states
otherwise.
11. To thicken the avorful juices developed during slow cooking, remove 1 cup of juice from the slow cooker and
place it in a small sauce pan.
12. Avoid sudden temperature changes. For example, do not add refrigerated foods to the heated slow cooker.
13. Always place protective padding under the removable insert before setting on a table or countertop.
Do not put anything under your unit while cooking.
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