Assessments - 4, GPA: 4 ( )

Fabricante : Magic Chef Arquivo Tamanho: 276.23 kb Arquivo Nome : Língua de Ensino:

Do not use abrasive cleaners or metal scouring pads. This could scratch the surface and damage the coating. After emptying, fill the crock with sudsy water to loosen food particles. Do not immerse the slow cooker. Use a cloth, nylon-covered mesh sponge or rubber spatula to gently scrape away any residue. Rinse and dry thoroughly. Wipe the outside of the slow cooker with a clean, damp cloth and dry thoroughly. A nonabrasive liquid cleaner may be used for stubborn stains. Rinse and dry thoroughly. The glass lid may be washed in the dishwasher. Tip For Slow Cooking 1) Vegetables cook slowly and should be kept small to medium in size and placed in the bottom of the crock. 2) Do not fill the crock more than three-quarters full. 3) Meat 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. 4) Brown ground meat, such as ground beef and ground turkey, before placing in crock to remove excess fat and reduce the risk of food-borne illnesses. 5) Unplug the slow cooker when not in use and before cleaning. 6) Always use oven mitts when lifting the crock. 7) No peeking – always cook with the cover on. Removing the cover allows heat to escape and add 15 to 20 minutes to the cooking time. 8) Your slow cooker has two temperature settings. Low is recommended for slow, all-day cooking. High is recommended for cooking from 2 to 4 hours. One hour on high is equal to 2 to 2 . hours on low. 9) Use fresh or dried herbs instead of ground; they keep more of their flavor during the long cooking time. 10) Spray the inside of the crock with nonstick cooking spray for easy cleanup. 11) Add dairy products, such as milk and cheese, toward the end of the cooking time, unless recipe states otherwise. 12) 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. 13) To thicken the flavorful juices developed during slow cooking, remove 1 cup of juice from slow cooker. Place in small saucepan. Combine 1 tablespoon water and 1tablespoon cornstarch. Stir into saucepan. Cook and stir over medium heat until mixture boils. Boil and stir 1 to 2 minutes or until slightly thickened. 14) Vegetables can be peeled and cut the night before slow cooking. Cover and refrigerate in a separate container. Do not place in crock until ready to cook. 15) Meat can be browned and/or cut up the night before slow cooking. Cover and refrigerate in a separate container. Do not place in crock until ready to cook. 16) Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove the cover, turn the control dial to HIGH and reduce the liquid by simmering. This will take 30 to 45 minutes. 17) The crock should be at least half-filled for best results. 18) If cooking soups or stews, leave a 2inch space between the top o...

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