Hamilton Beach Professional 33970 Mode D'emploi page 17

Tips for Slow Cooking
• The removable vessel should be at least half-filled for best
results. If only half-filled, check for doneness 1 to 2 hours
earlier than recipe.
• Stirring is not necessary when slow cooking. Removing the
glass lid results in major heat loss and the cooking time may
need to be extended. However, if cooking on HIGH, you may
want to stir occasionally.
• If cooking soups or stews, leave a 2-inch space between the
top of the removable vessel and the food so that the recipe
can come to a simmer.
• Many recipes call for cooking all day. If your morning
schedule doesn't allow time to prepare a recipe, do it the
night before. Place all ingredients in the removable vessel,
cover, and refrigerate overnight. In the morning, simply
place the removable vessel in the slow cooker.
• Do not use frozen, uncooked meat in the slow cooker. Thaw
any meat or poultry before slow cooking.
• Some foods are not suited for extended cooking in the
slow cooker. Pasta, seafood, milk, cream, or sour cream
should be added 2 hours before serving. Evaporated milk or
condensed soups are perfect for the slow cooker.
• The higher the fat content of the meat, the less liquid is
needed. If cooking meat with a high fat content, place thick
onion slices underneath so the meat will not sit on (and cook
in) the fat.
• Slow cookers allow for very little evaporation. If making your
favorite soup, stew, or sauce, reduce the liquid called for in
the original recipe. If too thick, liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be
liquid in the recipe to prevent scorching on the sides of the
removable vessel.
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