Hamilton Beach SC42 - Tips for Slow Cooking; Food Safety Tips

10
Tips for Slow Cooking
Food Safety Tips
• The stovetop-safe cookware should be at least half-filled for best
results. If only half-filled, check for doneness 1 to 2 hours earlier than
recipe time.
• This Stirring is not necessary when slow cooking. Removing glass
lid results in major heat loss and the cooking time may need to be
extended. However, if cooking on HIGH (
), you may want to
stir occasionally.
• If cooking soups or stews, leave a 2-inch (5-cm) space between the
top of the stovetop-safe cookware and the food so that the recipe
can come to a simmer.
• Many recipes call for cooking all day. If your morning schedule
doesn’t allow time to prepare a recipe, do it the night before.
Place all ingredients in stovetop-safe cookware, cover with lid, and
refrigerate overnight. In the morning, simply place stovetop-safe
cookware in slow cooker.
• Some foods are not suited for extended cooking in a slow cooker.
Pasta, seafood, milk, cream, or sour cream should be added 2
hours before serving. Evaporated milk or condensed soups are
perfect for slow cooking.
• The higher the fat content of meat, the less liquid is needed. If
cooking meat with a high fat content, place thick onion slices
underneath so meat will not sit on (and cook in) fat.
• Slow cooker allow for very little evaporation. If making your favorite
soup, stew, or sauce, reduce liquid called for in original recipe. If too
thick, liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid
in the recipe to prevent scorching on the sides of stovetop-safe
cookware.
• If cooking a recipe with root vegetables, place root vegetables in the
bottom of the stovetop-safe cookware.
•
Do not use frozen, uncooked meat in the slow cooker. Thaw any meat
or poultry before slow cooking.
• To store leftovers after cooking, do NOT place the stovetop-safe
cookware in the refrigerator since contents will take too long to
cool. Instead, divide leftovers into smaller containers and place into
refrigerator.
• Never allow undercooked or raw meat to sit at room temperature
in the slow cooker. Once meat is placed into the stovetop-safe
cookware, it should be cooked immediately (unless prepping slow
cooker the night before, where stovetop-safe cookware should be
placed into the refrigerator).