6
SLOW COOKING TIPS
For best results, follow these guidelines when cooking with your Slow Cooker:
• Slow Cooker should be at least half filled for optimum results.
• Since the Slow Cooker is designed to cook over a prolonged period of time,
cooking for an extra hour or so on the Low (or Auto Low) setting will not be
detrimental to most recipes.
• Certain foods should not be cooked for a long time; for example, dairy products,
pastas and rice should be added to the Slow Cooker during the last two hours
of the cooking cycle.
• When cooking vegetables with meat, place vegetables on the bottom of the
Slow Cooker.
• When cooking frozen foods, increase cooking time accordingly.
•
When preparing meat, adding a small amount of water to Slow Cooker is recommended
to keep the meat tender. The leaner the cut of meat, the more water is recommended.
When using the Low setting, less liquid is needed since there is little evaporation.
• Large pieces of meat and vegetables will cook faster if cut into small pieces
prior to cooking.
• If the recipe ends up with too much liquid, remove the lid and set the Slow Cooker
on High until sufficient liquid has evaporated.
•
While some recipes recommend browning meat prior to slow cooking, it is not necessary,
although it may improve the color of the meat. If making a casserole with meat,
lightly coating the meat in flour and browning it before adding to the Slow Cooker
may help to seal in the juices.
• If a casserole needs to be thickened, set the Slow Cooker on high and mix in
a thickening agent, such as flour and water; allow to simmer until thickened.
• For optimum results, the last ingredients to be added to the Slow Cooker
should be liquids and sauces.