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BEANS:
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
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Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
•
Place vegetables near the bottom of the cooking bowl to help cooking.
MILK:
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Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
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Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
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Some recipes call for large amounts of water/stock. Add the soup ingredients to the slow cooker first then add water/
stock only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
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Trim fat, rinse well, and pat meat dry with paper towels.
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Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
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Meat should be positioned so that it rests in the cooking bowl without touching the lid.
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For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the bowl is always ½ to ¾ full.
•
The size of the meat and the recommended cooking times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with
more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will
increase the required cooking time.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
FISH:
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Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
LIQUID:
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It might appear that slow cooker recipes only have a small quantity of liquid in them but the slow cooking process
differs from other cooking methods in that the added liquid in the recipe will almost double during the cooking time. If
you are adapting a recipe for your slow cooker from a conventional recipe, please reduce the amount of liquid before
cooking.
ALWAYS unplug your slow cooker from the electrical outlet, and allow it to cool before cleaning.
CAUTION: Never immerse the heating base, power cord or plug in water or any other liquid.
The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds
or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains,
use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes. Do not wash the stoneware
or lid with cold water when they are hot.
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive
cleaners.
No other servicing should be performed.
NOTE: After cleaning by hand allow the stoneware to air dry before storing.
CLEANING
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