Rival Portable Slow Cooker warranty Beans, Vegetables, Liquids, Milk, Soups, Meats

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HINTS AND TIPS (CONT.)

•If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1⁄4 cup extra liquid per 1⁄4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

BEANS

•Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.

•Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11⁄2 hours or until beans are ten- der. Soaking in water, if desired, should be completed before boil- ing. Discard water after soaking or boiling.

•Fully cooked canned beans may be used as a substitute for dried beans.

VEGETABLES

•Many vegetables benefit from slow cook times and low tempera- tures and are able to develop their full flavor. They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.

•When cooking recipes with vegetables and meat, place the veg- etables in the stoneware before the meat. Vegetables usually cook slower than meat in the slow cooker.

•Place vegetables near the sides or bottom of the stoneware to facilitate cooking. Stir in chopped or sliced vegetables with other ingredients.

•Because eggplant has a very strong flavor, you should parboil or sauté the eggplant before adding it to the slow cooker.

LIQUIDS

•It is not necessary to use more than 1⁄2 to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking.

HINTS AND TIPS (CONT.)

•When converting conventional cooking recipes to slow cooking recipes, use about half of the recommended amount of liquids, except in recipes that contain uncooked rice or pasta (see above).

MILK

•Milk, cream, and sour cream break down during extended cook- ing. When possible, add during last fifteen minutes to half hour of cooking, until just heated through.

•Condensed soups may be substituted for milk and can cook for extended times.

SOUPS

•Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to the slow cooker first; then add water only to cover. If thinner soup is desired, add more liquid at serving time.

•If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2 cups water. Since milk, cream or sour cream will break down if heated above boiling point, carefully stir them in at end of cooking cycle.

MEATS

•For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning meat in a separate skillet or broiler allows fat to be drained off before slow cooking and also adds greater depth of flavor to dish.

•Larger roasts, chickens, and hams are the perfect size for your slow cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.

•Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers, and 6 pounds for 6-quart slow cookers.

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Contents Year Limited Warranty Service InstructionsImportant Safeguards Preparing Your CROCK-POTSLOW Cooker for USE HOW to USE Your Slow CookerKnow Your CROCK-POTSLOW Cooker Usage Notes HOW to Clean Your Slow CookerLOW I is recommended for slow all-day cooking. One hour Hints and TipsVegetables BeansLiquids MilkSpecialty Dishes FishMulled Cider Zesty Italian BBQ MeatballsBest Asian Ribs Ever ALL-AMERICAN Meat LoafChunky Vegetarian Chili Barbecued Pulled Pork Sandwiches Mediterranean Stuffed Chicken BreastsRosemary RED Jacket Potatoes Mushroom Barley Stew Easy Pork QuesadillasSunday Dinner Beef Roast Italian Style RoastChicken Tortilla Soup Curried Butternut Squash SoupCorned Beef and Cabbage Brownie Bottoms Classic Baked BeansStuffed Artichokes Chicken and Sweet Potato StewOunces shredded cheddar cheese Grill seasoning to taste Scalloped Potatoes and HAMSoup can water Garantie Limitée DE 1 AN Instructions Relatives AU Service’utilisez pas l’appareil à l’extérieur Lisez toutes les directives avant l’usageCet appareil est uniquement conçu pour L’USAGE Domestique Condition QUE SA Tension Assignée Soit AU Moins ÉgaleFAMILIARISEZ-VOUS Avec Votre Mijoteuse CROCK-POT Mode D’EMPLOI DE LA MijoteusePréparatifs Pour Utiliser LA Mijoteuse CROCK-POT Préparatifs Pour Utiliser LA Mijoteuse CROCK-POTSUITENettoyage DE LA Mijoteuse Heures de cuisson à BASConseils ET Trucs Pratiques Suite Conseils ET Trucs PratiquesCidre Chaud Épicé PoissonSspécialités Boulettes DE Viande Piquantes À L’ITALIENNE Côtes Levées Surfines À LA Mode AsiatiquePain DE Viande À L’AMERICAN Chili Végétarien AUX Légumes ConcassésSandwichs AU Porc Déchiqueté Poitrines DE Poulet Farcies DU MidiML d’ail émincé ML de paprika ML de sel Bouteille de 620 mL de votre sauceRagoût AUX Champignons ET À L’ORGE Quesadillas Faciles AU PorcRôti DE Bœuf Dominical Rôti À L’ITALIENNEBœuf Salé AU Chou Soupe À LA Courge Musquée AU CariCôtes Levées Vite Faites À LA Sauce Barbecue Soupe AU Poulet AUX TortillasCarrés Moelleux AU Chocolat Haricots AU Lard ClassiquesArtichauts Farcis Ragoût AU Poulet ET AUX PatatesGratin Dauphinois AU Jambon
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