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Adapting Recipes
Some ingredients are not suited for extended cooking in the slow cooker. Pasta, seafood, milk, cream, or sour cream should be added 2 hours before serving. Evaporated milk or condensed soups are perfect for the slow cooker.
Many things can affect how quickly a recipe will cook. The water and fat content of a food, the temperature of the food, and the size of the food will all affect the cooking time. Food cut into pieces will cook faster than whole roasts or poultry.
Most meat and vegetable combinations require at least 7 hours on Low.
The higher the fat content of the meat, the less liquid is needed. If cooking
meat with a high fat content, place thick onion slices underneath, so the meat will not sit and cook in the fat.
Some recipes call for browning the meat before slow cooking. This is only to remove excess fat or for color; it is not necessary for successful cooking.
Slow cookers have very little evapora- tion. If making your favorite soup, stew, or sauce, reduce the liquid or water called for in the original recipe. If too thick, liquids can be added later.
If cooking a
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Cleaning
1.Turn the control knob to Off ( O ). Unplug cord from outlet.
2.Remove cooking vessel and glass lid from base and let cool.
3.Wash the cooking vessel, glass lid and plastic lid in hot, soapy water. Rinse and dry. Cooking vessel and glass lid may also be washed in the dishwasher.
4.Wipe the base with a damp cloth. Do not use abrasive cleansers.
wWARNING
Electrical Shock Hazard
Do not immerse base in water. This can result in death or electrical shock.
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