•Stirring is not necessary when slow cooking. However, if cooking on HIGH, stirring occasionally will help to distribute flavors throughout the recipe.
•For best results, the slow cooker should be at least
•If cooking soups or stews, allow a
•Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive varieties. When possible, remove excess fat before cooking. If recipe calls for browning the meat, brown it on a range top using a separate cooking utensil before placing meat in cooking pot.
•The greater the fat content of the meat, the less liquid needed for cooking. If cooking meat with a high fat content, place thick onion slices beneath it, so the meat will not sit and cook in the fat. Roasts may be prepared in cooker without adding liquid, if cooked on LOW.
•Always use a meat thermometer to determine if meats have been cooked to proper temperature.
•Add fresh or thawed fish or seafood to cooking pot an hour before serving, as these ingredients can fall apart during long hours of cooking.
•Since raw vegetables usually take longer to cook than meats, cut vegetables into uniform,
•If recipe calls for milk, sour cream or other fresh dairy products, add just prior to serving, as they tend to break down over long hours of cooking. If preferred, substitute condensed creamed soups (undiluted) or evaporated milk. Processed cheese may be substituted for naturally aged cheese.
•Rice or pasta may be cooked separately or added uncooked to recipes no more than two hours before serving. If adding uncooked pasta, there should be at least 2 cups of liquid in the pot. Stir occasionally to keep pieces from sticking together.
•To thicken juices or making gravy at the end of the cooking process, make a smooth mixture consisting of
•Don’t worry if food is allowed to cook a bit longer than specified.
ADAPTING RECIPES (General Hints)
•The LOW setting is recommended for
•For best flavor, use
•Many factors can affect how quickly a recipe will cook. The water and fat content of food, its temperature, and the size of the item(s) will all affect the cooking time. Food cut into pieces will cook faster than larger pieces.
•Recipes for
•If using a specific recipe, one item may be substituted for another, if an equal quantity is used. For example, if recipe calls for a
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