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5. ADVICE FROM THE CHEFS
• For even cooking, cut the food before cooking.
Avoid lifting the lid to prevent heat from escaping.
To test whether food is cooked, use the tip of a knife.
Cooking in a slow cooker should always be done in the pot provided
for this.
Very little liquid is lost through evaporation when cooking in the
electric slow cooker. Adjust the amount of liquid in your recipes to
the appliance.
• Allow frozen products to thaw before cooking.
When a recipe calls for a bouillon, it is best to use a hot bouillon to
speed cooking.
To thicken sauces, add beurre manié (mixture of butter and  our) or
a little cream at the end of cooking.
For a thick, creamy sauce, it is recommended you add  our just after
having returned the meat pieces and the garniture aromatique then
pour the cooking liquid in the pot.
Using the rack provided and pouring water into the pot, you can cook
delicate preparations in a bain-marie like crèmes brûlées, crèmes
caramels, pâté foie gras and  sh loaves.
All recipes with a wine marinade base have a very pronounced  a-
vour because very little alcohol evaporates during cooking.
When you turn on the slow cooker early in the morning for the eve-
ning meal, prepare all the ingredients before starting to cook.
6. CLEANING AND STORAGE
All removable parts are dishwasher safe.
Unplug unit and allow it to cool completely before cleaning.
To clean the housing and control panel, simply wipe with a clean
damp cloth.
Wash cooking pot, lid and rack with warm soapy water and rinse
thoroughly. Or, clean in top rack of dishwasher (upper tray only).
Dry all parts after every use.
Note: If food residue sticks or burns onto cooking pot surface,  ll pot
with warm soapy water and allow to soak before cleaning. If scouring
is necessary, use a nonabrasive cleanser or liquid detergent with a
nylon pad or brush.
21


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