Euro-Pro KC281 owner manual Cheesy Brocolli Quiche, Beef Bourguignon

OPERATING INSTRUCTIONS

COOKING RECIPES

GUIDE TO SLOW COOKING

Always allow sufficient time for the food to cook. It is almost impossible to overcook food in a slow cooker, particularly when using the low or warm settings. Most recipes contained within this book can be cooked on any one of the temperature settings, however cooking times will vary accordingly. Each recipe in this book will give specific instructions indicating the appropriate temperature setting as well as the suggested cooking times.

GUIDE TO SLOW COOKING

Your favorite traditional recipes can be adapted easily by halving the amount of liquid and increasing the cooking time considerably. See the guide below for suggested cooking times and settings when adjusting your favorite recipes.

Traditional Recipe	Slow Cooker
Time	Recipe Time
15-30 minutes	4-6 hours on
	LOW
60 minutes	6-8 hours on
	LOW
1-3 hours	8-12 hours on
	LOW

Note: These times are approximate. Times can vary depending on ingredients and quantities in recipes. All food should be cooked with the glass lid in place. Each time the lid is lifted, both the heat and moisture in the food are lost. Cooking times should thus be extended by approximately 30 minutes.

LIQUID AMOUNTS

When food is cooking in your slow cooker, very little moisture boils away. To compensate this, it is advisable to halve the liquid content of traditional recipes. However, if after cooking, the liquid content is excessive, remove the lid and operate the slow cooker on the high setting for 30-45 minutes or until the liquid reduces by the desired amount.

STIRRING FOOD

Little or no stirring is required when using the low or warm setting. When using the high setting, stirring ensures even flavor distribution.

BASIC COOKING TIME GUIDE

Heat	Low	High
Setting
4-5 Lb.	6-8 Hours	3-4 Hours
Chicken
4-5 Lb. Pot	6-8 Hours	4-5 Hours
Roast
Beef Stew	8-10 Hours	4-5 Hours
Chili	8-10 Hours	4-5 Hours
Vegetable	6-8 Hours	3-4 Hours
Soup

*The cooking times given above should be used ONLY as a guide. It is recommended that a thermometer be used to check the temperature to ensure the food is completely cooked.

TIPS FOR SLOW COOKING

•The cover of the slow cooker does not form a tight fit on the ceramic pot but should be centered on the ceramic pot for best results. Do not remove the glass cover unnecessarily - this will result in major heat loss. Do not cook without the glass cover in place.

•Stirring is not normally needed when using a slow cooker. However, if cooking on high, you may want to stir occasionally.

•Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove glass cover, set the cooking mode to “High”, and reduce the liquid by simmering. This will take 30-45 minutes.

•The slow cooker should be at least half- filled for best results.

•If cooking soups or stews, leave a 2-inch space between the top of the ceramic pot and the food so that the food may be allowed to simmer.

•Many recipes call for cooking all day. You can also prepare the recipe the night before by placing all ingredients in the ceramic pot, cover and refrigerate overnight. In the morning, simply place the ceramic pot in the slow cooker and select the temperature setting.

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Cheesy Brocolli Quiche
Ingredients:
2 Tbs.	corn oil
2 lbs.	boneless skinless chicken breasts
10 oz.	frozen chopped broccoli, thawed
3/4 cup	flour
3/4 tsp.	baking powder
1/2 tsp	salt
1 cup	evaporated milk
2 eggs	beaten
1 cup	shredded cheddar cheese
2 Tbs.	chopped onion
2 tsp.	dried parsley flakes

Directions:

Coat slow cooker with oil. Add chicken and broccoli and cook on low 6-8 hours or on high 3-4 hours until fork tender. Stir together flour, baking powder, salt, milk, and eggs; fold in the cheese, onion, and parsley. Pour the mixture over the chicken and broccoli; cook 1 hour on high.

Beef Bourguignon

Ingredients:

6	strips of bacon, cut into 1-2” pieces
3 lbs.	beef rump roast, cut into 1” cubes
3	large carrots peeled and sliced
1	medium onion chopped
1 tsp.	salt
1/2 tsp.	fresh ground pepper
3 Tbs.	white all purpose flour
3 Tbs.	beef broth concentrate
2 cups	red or Burgundy wine
1/2 cup	brandy
1 Tbs.	tomato paste
2 cloves	fresh garlic or 1 tsp minced garlic from jar
1/2 tsp.	whole thyme
1	Whole bay leaf
1/2 lb.	pearl onions
1 lb.	fresh mushrooms, sliced

Directions:

Cook bacon in large skillet until crisp. Remove from pan and drain. Add cubed beef to bacon fat and brown well. Place browned beef cubes in slow cooker. Lightly brown carrot and chopped onion then add to slow cooker. Season with salt and pepper. Stir in flour. Add beef broth concentrate, cooked bacon, wine and brandy, tomato paste, garlic, bay leaf, pearl onions, and mushrooms, mix well. Cover cook on Low 10-12 hours or on High for 5-6 hours.

Cooking Tip

Place unused portion of tomato paste in ice-cube tray. Wait till frozen then store in a freezer bag for future use. Each ice-cube is equivalent to 1 Tbs. of tomato paste.

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