Crock-Pot SCRBC505BS Notice D'emploi page 6

HINTS AND TIPS
• The size of the meat and the recommended cook 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 required cook times.
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms, diced
onion, eggplant, or finely minced vegetables. This enables all food
to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first
be added. The liquid will act as a "cushion" to prevent sudden
temperature changes. An additional 4 hours on LOW or 2 hours on
HIGH is typically required. For larger cuts of frozen meat, it may take
much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of
maximum of full, and conform to recommended cook times.
3
⁄
4
Visit the Crock-Pot TM website at www.crock-pot.ca
for additional hints, tips and recipes
or call 1-800-323-9519.
SCRBC505BS-CN_10EFM1.indd 10-11 SCRBC505BS-CN_10EFM1.indd 10-11
(CONT.)
1 full and a
⁄
2
-E10-
APPETIZERS
CHICKEN WINGS IN TERIYAKI
1
1 ⁄ pounds chicken wings
2
1
⁄ onion, chopped
2
1
⁄ cup soy sauce
2
1
⁄ cup brown sugar
2
1. Place the chicken wings in the cooker & server stoneware.
2. Combine remaining ingredients in a bowl and pour over the wings.
1
3. Cover and cook on Low for 3 - 3 ⁄ hours or on High for 1
2
CHEESE FONDUE
(Serves 8-10)
3 cups white wine
16 ounces Gruyère cheese, grated
Pinch freshly grated or ground nutmeg
1. In a large saucepan, heat the wine to a gentle simmer on medium heat.
2. Combine the Gruyère and flour in a large bowl and slowly add the mixture to
the wine. Stir constantly until the cheese is completely integrated and melted.
3. Add the Kirsch and stir. Pour the saucepan contents into the cooker & server
stoneware and sprinkle with the nutmeg.
4. Cover and cook on High for 30 minutes. Thoroughly mix the fondue, replace
the cover and cook on Low for an additional 2 - 3 hours until thoroughly melted.
SWEET AND SOUR COCKTAIL FRANKS
1 pound cocktail franks
1 cup apricot preserves
1. Mix the preserves and mustard together in the cooker & server stoneware.
Stir in scallions and cocktail franks.
2. Cover and cook on High for 3 hours, on Low for 6 - 7 hours or until thoroughly
heated. Stir and serve.
-E11-
(Serves 3-4)
1 tsp ground ginger
1 clove garlic, minced
2 tbs dry cooking sherry
1
⁄ - 2 hours.
2
2 tbs Kirsch
2 tbs flour
(Serves 4-6)
1
⁄ cup stone-ground Dijon mustard
2
2 scallions, chopped
7/26/10 10:56 AM 7/26/10 10:56 AM