Continental CP43869 - Manual (Page 5)

HOW TO USE THE SLOW COOKER
1. Always cook with the lid on, for the recommended time.
2. Follow recommended cooking times.
3. Do not use the slow cooker stoneware for storage of foods.
4. Do not reheat foods in your slow cooker.
5. Do not set heated unit filled with food on a finished wood table.
6. Unplug when cooking is done and before cleaning.
7. Removable stoneware is ovenproof and microwave safe. Do not
use removable stoneware on gas or electric burner or under broiler.
CAUTION: Always place protective padding under stoneware
before setting on table or countertop.
NOTE: Do not cook or reheat foods on the Warm Setting.
HINTS
• Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before
adding to cooker.) Season with salt and pepper. Place meat in
cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid
than specified in the recipe. More juices in meats and vegetables
are retained in slow cooking than in conventional cooking.
• 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. (Such as substituting a 10
3
⁄
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
GUIA P ARA COCINAR LENT O
H ace al gún tie mpo , s e c oci nab a e n g ran des ol las , c on muc ha pac ien cia po r m uch as hor as,
has ta que la s c om ida s a dqu iría n u n s abo r ú nic o, t ier no y ju gos o. S u o lla de co cid o le nto ha
sid o d ise ñad a p ara pr odu cirl e e sos m ism os res ulta dos , p ero aú n d ejá ndo le tie mpo pa ra hac er
otra s c osa s in dis pen sab les , lo q ue es per fec to par a e l e stil o d e v ida a tar ead o d e n ues tro s
día s.
Com o c asi to das la s c om ida s s e c oci nan p or mas d e 6 -9 hor as, s e p ued en pre par ar los
ing red ien tes la no che an ter ior , y co loc arlo s e n la ol la a la m aña na sig uie nte , e nce nde r la ol la
de coc ido le nto y dej arlo s c oci nán dos e d ura nte el dí a. A l re gre sar a cas a d el t rab ajo , s u c om ida
cal ien te y d elic ios a le es tar á e spe ran do.
Tod o e s c ues tió n d e ti em po.
Sie mpr e p erm ita el tie mpo n ece sar io par a c oci nar . E s c asi im pos ibl e d e re -co cin ar c on la olla de
coc ido le nto , p arti cul arm ent e a l c oci nar co n la s o pci one s B AJO y CA LE NTA DO C ON TIN UO .
El t iem po que du ren su s c om ida s p ara co cin ars e v aría de ac uer do a lo s in gre die nte s, d e to das
for mas la m ayo ría d e s us rec eta s p ued en ser co cin ada s s atis fac tor iam ent e c on cua lqu ier a
de las 3 o pci one s. Cad a r ece ta le rec om end ará la te mpe rat ura e spe cífi ca y l a d ura ció n
sug erid a.
Dur aci one s
Su rec eta tr adi cio nal p ued e a dap tar se fác ilm ent e d ism inu yen do la can tid ad de líq uid o y
pro lon gan do el c oci nad o. U se la sig uie nte g uía co mo ref ere nci a p ara a dap tar su s r ece tas
fav orit as.
Dur aci ón Tra dic ion al Dur aci ón de Coc ido Le nto
15- 30 min uto s 4-6 ho ras en LO W/B AJO
60 min uto s 6-8 ho ras en LO W/B AJO
1-3 ho ras 8-1 2 h ora s e n L OW /B AJO
Acl ara ció n: E sta s d ura cio nes so n a pro xim ada s. L a d ura ció n p ued e v aria r d epe ndi end o d e la
can tid ad y c ual ida d d e s us ing red ien tes .