Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
13. Move single LINX base units to the new location, then reassemble. Link
together (2 or 3...up to 6) units.
14. Replace filled stoneware pots (with lids) into each base unit's
aluminum liner.
15. Plug cord into a 120V AC electrical outlet.
16. Turn control dial(s) to WARM to serve.
17. Allow each LINX base unit to cool completely before cleaning,
see Care & Cleaning Instructions.
CAUTION: Even when turned OFF and unplugged, each LINX base unit,
aluminum liner, and stoneware pot remains hot for some time after
using; allow each unit to cool before cleaning or storing.
Hints for Slow Cooking
•
Less tender, cheaper cuts of meat are better candidates for slow cooking
than more expensive cuts.
•
Meats will not brown during the slow cooking process. Browning fatty
meats will reduce the amount of fat and help to preserve color while
adding richer flavor. Heat a small amount of oil in a skillet and brown
meats prior to putting into the stoneware pot.
•
Whole herbs and spices flavor better in slow cooking than crushed or
ground. Cut the recipe amount by half. Add ground herbs during the last
hour of slow cooking.
•
When cooking in a slow cooker, remember that liquids do not boil away
like they do in conventional cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker. The exceptions to this rule
would be rice and soups. Remember, liquids can always be added at a
later time if necessary. If a recipe results in too much liquid at the end
of the cooking time, remove the cover and continue to cook HIGH
for 1 hour. Check every 15 minutes until the amount of liquid is reduced.
Turn the control dial to OFF when the desired consistency is achieved.
•
Most recipes that call for uncooked meat and vegetables require about 6
to 8 hours on LOW temperature setting.
•
The higher the fat content, the less liquid needed. If cooking meat with a
high fat content, use thick onion slices under it so that the meat will not
sit and cook in the fat. If necessary, use a slice of bread, a spoon, or a
straining spoon to skim off excess fat from top of foods before serving.
•
Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
•
Always use a meat thermometer to determine if meats have been
cooked to proper temperature.
•
Root vegetables such as carrots, potatoes, turnips and beets require
longer cooking time than many meats. Place them on the bottom of the
slow cooker and cover with liquid. Check to see they are fork-tender
when meat temperature is reached. Remove meat and continue cooking
vegetables if necessary.
SO-310634 L NX M_r2 indd 12
12
2013-05-24 9 06 AM
Publicité
Table des Matières
