Cooking Tips

CAUTION: The lid handle may get hot while cooking, use an oven mitt when handling the Slow Cooker is necessary.

1.Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive varieties.

2.If meat is fatty, browning them will reduce the amount of fat and help preserve color and add richer flavor. Use a small amount of oil to brown meats in a skillet or broiler.

3.Whole herbs and spices flavor better in slow cooking than crushed or ground.

4.When cooking in the Slow Cooker, remember that liquids do not boil away like they do in conventional cooking. Reduce the amount of liquid in any recipe that is not designed for the Slow Cooker. The exceptions to this rule would be rice and soups. Remember, liquids can always be added later if necessary. If a recipe results in too much liquid at the end of the cooking time, remove the cover and reprogram the Slow Cooker to continue to cook HIGH for 45 minutes. Check every 15 minutes. After about 30-45 minutes the amount of liquid will be reduced.

5.Most recipes that call for uncooked meat and vegetables require about 6-8 hours of cooking on LOW temperature.

6.Foods cut into uniform pieces will cook faster and more evenly than foods left whole such as roast or poultry.

7.Vegetables such as carrots, potatoes, turnips and beets require longer cooking time than many meats. Be sure to place them on the bottom of the Slow Cooker and cover them with liquid.

8.Beans must be softened completely before combining with sugar and acidic foods. Dried beans should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 ½ hours or until beans are tender. If necessary, soaking in water should be completed before boiling. Discard water after soaking or boiling.

9.Add fresh dairy products (milk, sour cream or yogurt) prior to serving. Evaporated milk or condensed creamed soups may be added at the start of cooking.

10.Rice, noodles and pasta are not recommended for long cooking periods. Cook them separately and then add to the Slow Cooker during the last 30 minutes.