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2
Tips & Hints
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› Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
› Root vegetables such as carrots and potatoes will take longer to cook. Either cut the
pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may
take longer than other vegetables.
› Ground meats and uncooked sausages should always be browned and drained be-
fore adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be
browned (though it may add flavor and visual appeal). If browning the night before,
make certain the meat is cooked completely through and properly refrigerated.
Combine with other ingredients just before slow cooking.
› Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye
appeal to the finished dishes. It also helps cook out some of the fat.
› In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
› If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
› Tender vegetables, or those that you wish to be crisp-tender, should be added
during the last 30 minutes of cooking time to prevent overcooking.
› Each time you remove the lid, you will lose heat and will need to add 15 to 20
minutes to your cooking time. If you do need to stir (or peek), lift the lid just
slightly so that you can get the spoon or spatula in.
› A fat mop 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.
› Many slow-cooked foods such as stews benefit from cooling and refrigerating, then
reheating – as the saying goes, stew or chili is always better the second day.
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