Évaluations - 2, GPA: 4 ( )

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• Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker. • Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If ground herbs and spices are used, they should be stirred in during the last hour. • Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, but cooking time will be affected. • A specific liquid called for in a recipe may be varied if an equal quantity is substituted. -5 (Such as substituting a 103/4 ounce can of soup plus 4 ounces of water for a 14 1. 2 ounce can of tomatoes OR 1.2 cup beef or chicken broth for 1.2 cup of wine.) • Beans must be softened completely before combining with sugar and/or acid foods (NOTE: 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 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1. hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. QUESTIONS AND ANSWERS Q “What if the food isn’t done after cooking the amount of time recommended in the recipe?” A This is due to voltage variations which are commonplace everywhere; altitude; or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times in the Smart-Pot™ due to the extended cooking times. If this happens, simply reset the cooking time to the 4 hour setting and allow to continue cooking for an additional 1 to 2 hours or until doneness is achieved. Q “Must the Crock-Pot® slow cooker be covered? Is it necessary to stir?” A Cook with the cover on. The Crock-Pot® slow cooker will not recover heat losses quickly when cooking on LOW setting. Significant amounts of heat escape whenever the lid is removed; therefore the cooking time must be extended. Avoid frequent removal of the cover for checking cooking progress or stirring. Never remove cover during the first 2 hours when baking breads or cakes. It is not necessary to stir while cooking on LOW heat. While using HIGH heat for short periods, occasional stirring improves the distribution of flavors. Q “How about thickening the juices or making gravy?” A Add some quick-cooking tapioca to any recipe when you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you may remove the solid foods, leaving the juices. Prepare a smooth paste of approximately 1.2 cup flour or cornstarch to 1.2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in stoneware and stir well. Press “Cook Time” button to switch to HIGH and when it comes to a boil (about 15 minutes), it’s ready. Q “Can I cook a roast without adding water?” A Yes – if cooked on LOW setting. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. -6 IMPORTANT TIPS LOW-FAT RECIPES • Health professionals recommend that you get no more than 30% of your total DAILY calories from fat. 41.2 AND 5 QUART MODEL (3845/3850) • All recipes in this book may be prepared as shown for the 41.2 and 5 quart model. If desired, recipes may be increased by one-half. When a recipe may be doubled, it will be indicated by a footnote. if a recipe is increased, cooking time may need to be extended. • The size and shape of the 41.2 and 5 quart Crock-Pot® slow cooker is ideal for larger roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds). These weights depend on shape. extended cooking times may be necessary for these larger cuts. 51.2 & 6 QUART MODEL (3855/3860) Important: When using the 51.2 or 6 quart model, all recipes may be used but should be doubled according to the guidelines below: • Liquids in soups, stews, sauces, or meat and vegetable combinations should be increased by one-half and not doubled. For example: the recipe in the book calls for 1 cup of liquid. Begin with 11.2 cups when doubling the recipe; add liquid only if necessary. NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary to double the liquid along with other ingredients. • Do not double strongly flavored food such onions or herbs and seasonings such as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust seasonings, if necessary, just before serving. The size and meat cuts may also be increased. Follow these hints: • Meat quantities in casseroles, soups, stews or sauces should be doubled. • When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a simila...

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