Crock-Pot 1.5 Quart - Manual (Page 5)

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SOUPS
• Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to the slow cooker first; then add water only to cover. If
thinner soup is desired, add more liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking,
add 1 or 2 cups water. Since milk, cream or sour cream will break
down if heated above boiling point, carefully stir them in at end of
cooking cycle.
MEATS
• For meats, trim fats, wipe or rinse well, and pat dry with paper towels.
Browning meat in a separate skillet or broiler allows fat to be drained
off before slow cooking and also adds greater depth of flavor to dish.
• If you select a smaller roast, alter the amount of vegetables or potatoes
so that the stoneware is 1 ⁄
2
to 3 ⁄
4
full.
• Always remember, the size of the meat and the recommended cook
time are just estimates. The exact weight of a roast that can be cooked
in the slow cooker will depend upon the specific cut, meat
configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit,
or lighter vegetables such as mushrooms, diced onion, eggplant, or
finely minced vegetables. This will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than meats
with more connective tissue and fat such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not
touch the lid.
HINTS AND TIPS
• Place rooted 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.
LIQUIDS
• For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of 1 ⁄
2
full and a
maximum of 3 ⁄
4
full, and conform to recommended cook times.
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for
extended times.
HINTS AND TIPS
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