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Slow Cooker Setting Guidelines
– Good for slow cooking soups and stews to develop full flavor.
"Simmer"
stew
dried beans/lentils
split pea soup
beef short ribs
chicken/turkey pieces
beef rolls
Tips for Better Slow Cooking
Over the past few decades, as schedules
have become more hectic and lifestyles
more fast-paced, more and more people
have turned to slow cookers to help them
get a better handle on their time.
This KitchenAid
slow cooker offers
®
refinements in control and power controls
that help the cooker be a more useful tool,
and power to add responsiveness and
peace of mind.
Sure and Steady Cooking
A slow cooker is designed for you to put
food into it, walk away from it without a
worry, and return to a well-cooked meal. So
it's important to let it do its job. That means
you should always cook with the ceramic
pot and glass lid in place, because removing
the lid reduces the temperature inside the
slow cooker and increases cooking time.
Except where a slow cooker recipe
specifically directs you to remove the lid, do
not remove or lift the lid until the minimum
suggested recipe-cooking time has elapsed.
If you want to view the food you're cooking,
tap the glass lid to remove the condensation
that has collected, and look through the lid.
All manuals and user guides at all-guides.com
soup
cheese-or cream-based soup
beef roast
pork ribs
stewed chicken
rice pudding
broth-based soup with less tender cuts of meat
9
dressing/stuffing
As for food temperature, at the end
of the cooking cycle, check the food
temperature with a thermometer to ensure
that the food has reached the target
temperature. Food cooked in a slow cooker
will usually have a higher temperature
compared to other methods of cooking.
This is because of the ratio between time
and temperature that is needed to assure
slow-cooked food is properly cooked.
Start With Food at the Right Temperature
Common sense is a good guide to
knowing the right temperature for food
when you start cooking in a slow cooker.
Foods typically stored in the refrigerator
should be added at their refrigerated
temperature. Frozen food, on the other
hand, should be thawed. And if you need
to sear meat or poultry, do that just before
adding it to the slow cooker – do not
partially cook meat or poultry and then
refrigerate before using.
Avoid adding liquids colder than normal
refrigerated temperatures. Adding near-
freezing liquids to a warm or hot pot may
damage the pot.
lamb shanks
pork roast
pork chops
chicken wings
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