7QTSlowCookerCN07EFM1.qxd:7QT
HOW TO USE YOUR CROCK-POT® SLOW COOKER (CONT.)
1.There are three temperature settings. Low is recommended for slow
2.Frozen foods such as vegetables and shrimp may be used as part of a recipe. However, do not cook frozen meats (such as roasts or chickens) unless you first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on LOW, or 2 hours on HIGH.
3.Always cook with the lid on.
4.Follow recommended cooking times.
5.Do not use slow cooker stoneware for storage of food.
6.Do not reheat foods in your
7.Do not set heated unit filled with food on a finished wood table.
8.Unplug when cooking is done and before cleaning.
9.Removable stoneware is ovenproof. Do not use removable stoneware on gas or electric burners or under broiler.
HOW TO CLEAN YOUR CROCK-POT® SLOW COOKER
Unplug unit. CAUTION: Never submerge heating unit in water or other liquid.
REMOVABLE STONEWARE
•The removable stoneware goes safely into the dishwasher, or may be washed in hot soapy water. Do not use abrasive cleaning compounds – a cloth, a sponge or rubber spatula will usually remove the residue. To remove water spots and other stains, use a
•The outside case may be cleaned with a soft cloth and warm soapy water. Wipe dry. Do not use abrasive cleaners.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden temperature changes.
•If the stoneware has been preheated or is hot to the touch, do not put in cold foods. Do not preheat
•To wash your stoneware right after cooking, use hot water. Do not pour in cold water if the stoneware is hot.
Page 5
HINTS AND TIPS
PASTA AND RICE
•If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.
•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
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 tender. Soaking in water, if desired, should be completed before boiling. 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 temperatures 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 vegetables in slow cooker before 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.
HERBS AND SPICES
•Fresh herbs add flavor and color when added at the end of the cooking cycle but for dishes with shorter cook times, hearty, fresh herbs such as rosemary and thyme hold up well. If added at beginning, many fresh herbs’ flavor will dissipate over long cook times. Ground and/or dried herbs and spices work well in slow cooking and may be added at beginning, but use sparingly and taste at end of cook cycle and correct seasonings including salt and pepper. The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life and so it is always recommended to taste and adjust seasonings just before serving.
