KitchenAid KSC700 manual Tips for Better Slow Cooking, Sure and Steady Cooking

Slow Cooker Setting Guidelines

“Simmer”– Good for slow cooking soups and stews to develop full flavor.

stew	soup	lamb shanks
dried beans/lentils	cheese-or cream-based soup	dressing/stuffing
split pea soup	beef roast	pork roast
beef short ribs	pork ribs	pork chops
chicken/turkey pieces	stewed chicken	chicken wings
beef rolls	rice pudding
broth-based soup with less tender cuts of meat

Tips for Better Slow Cooking

ENGLISH

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.

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 – never 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.

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