Euro Cuisine SCX6 Mode D'emploi page 14

TIPS & HINTS
• For recipes that state a range of cooking time, select the middle value. For instance, for a
recipe calling for a cooking time of 6 to 8 hours on LOW, set your slow cooker to 7 hours.
• Cooking ground meats in the slow cooker without browning them first is not recommended,
as ground meat has a high incidence of bacterial contamination. Ground meats used in the slow
cooker should be browned first. We strongly advise against cooking meatloaf in the slow cooker.
To adapt your own recipes to the slow cooker:
• For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids
do not evaporate as they do in traditional cooking, and you often will end up with more liquid
than when you began.
• In most cases, all ingredients can go in the slow cooker at once and can cook all day on the
LOW setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery,
peppers, etc.), it may enhance the flavor. Browning meats adds to their taste and visual appeal,
and helps remove fat.
• Certain cuts of meat are more appropriate for slow cooking: brisket, tip roast, chuck or rump
roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and
thighs. Particularly lean cuts such as boneless, skinless chicken breast or "new generation" pork
loin or tenderloin may seem dry when prepared in a slow cooker.
• Dairy products (milk, sour cream, some cheeses) will break down and curdle during slow
cooking. Substitute with canned evaporated milk or nonfat dry milk, or add dairy products
during the last 30 minutes of cooking.
• When making soups, add solid ingredients to the slow cooker and then add liquid to cover.
If a thinner soup is desired, add more liquid to taste.
• If your recipe calls for precooked pasta – UNDERCOOK it.
• Add cooked rice to recipes during last hour of cooking.
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