TIPS
FOR
SLOW
COOKING
• Vegetables cook slowly and should be kept small
to
medium
in
size
and placed in
the
bottom
of
the pot.
• Do
not
fill the slow cooker more
than
three-quarters full.
• Meats should be trimmed, browned or broiled to eliminate
as
much
fat
as
possible.
NOTE:
DO
NOT
USE FROZEN MEAT.
THAW
ANY
MEAT BEFORE
SLOW
COOKING.
• Brown ground meats, such
as
ground beef and
grounJ
turkey, before
placing in slow cooker to remove excess fat and reduce
the
risk
of
food-borne illnesses.
• Unplug the slow cooker when
not
in use, and before cleaning.
• Always use
oven
mitts when lifting the slow cooker.
•
No
peeking. Always cook with the cover on. Removing the cover
allows heat to escape and adds
15
to
20 minutes to
the
cooking time.
•
Your
slow cooker has two automatic temperature settings. Low (8-20
hours) and
High
(2-8 hours).
One
hour
on
High
is
equal
to
2 to
2 1/2 hours
on
Low.
• Use fresh or dried herbs
inster~d
of
ground; they keep more
of
their
flavor during the long cooking time.
• Spray the inside
of
the
slow cooker with nonstick cooking spray for
easy cleanup.
• Add dairy products, such
as
milk and cheese, toward the end
of
the
cooking time, unless your recipe states otherwise.
•
Whole
poultry, such
as
chicken
and
Cornish
hens, should
not
be
cooked in slow cookers because safe cooking temperatures
cannot
be
reached quickly
enough
near
the
bone.
• To
thicken
the
flavorful juices developed during slow cooking,
remove 1 cup
of
juice from the slow cooker and place it in a small
saucepan.
5
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