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Crock-Pot SCCPRC507B Manual

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6
HINTS AND TIPS
PASTA AND RICE:
• If a recipe requires noodles, macaroni etc. to be added, cook on a conventional stove until
slightly tender and add to your slow cooker during the last 30 minutes of cooking. To use rice,
stir in with the other ingredients and add ¼ cup extra of liquid for every ¼ cup of rice. Long grain
rice gives better results.
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.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
• Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend
not to overcook in your slow cooker as they might in your oven or on your hob.
• When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat.
Vegetables usually cook more slowly than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
HERBS AND SPICES:
• Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
flavour will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may be added at the
beginning.
• The flavour power of all herbs and spices can vary greatly depending on their particular strength
and shelf life. Use herbs sparingly, taste at end of cook cycle and adjust seasonings just before
serving.
MILK:
• Milk, cream, and sour cream break down during extended cooking. When possible, add during
the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
• Some recipes call for large amounts of water. Add the soup ingredients to the slow cooker first
then add water only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking
and also adds greater depth of flavour.
• Meat should be positioned so that it rests in the stoneware without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
stoneware is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork
tenderloin tend to cook faster than meats with more connective tissue and fat such as beef
chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook
times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light
vegetables such as mushrooms, diced onion, aubergine or finely chopped vegetables. This
enables all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will
act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2
hours on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to
defrost and tenderise.
… 6 …


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