Assessments - 3, GPA: 4.3
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Facilidade de uso
Stretch to other side and crossed over knob to further secure in groove under other secure lid. handle. 6 840174800 ENnv06.qxd 6/5/08 12:27 PM Page 7 Tips for Slow Cooking • The crock should be at least half-filled for best • Do not use frozen, uncooked meat in slow Thaw any meat filled, check for doneness 1 to 2 hours earlier or poultry before slow cooking. • Stirring is not necessary when slow cooking and • Some foods are not suited for extended cooking lid results in major heat loss and the cooking time may Pasta, seafood, milk, cream, or sour cream should be be extended. However, if cooking on High, you may want to stir before serving. Evaporated milk or condensed soups are perfect for occasionally. slow cooking. • If cooking soups or stews, leave a 2-inch (5 cm) space between • The higher the fat content of meat, the less liquid is needed. the top of the crock and the food so that the recipe can come meat with a high fat content, place thick onion slices underneath a simmer. meat will not sit on (and cook in) fat. • Many recipes call for cooking all day. If your morning schedule • Slow cookers allow for very little evaporation. If making your favorite doesn’t allow time to prepare a recipe, do it the night before. soup, stew, or sauce, reduce liquid called for in original recipe. If too Place all ingredients in crock, cover with lid and refrigerate overnight. thick, liquid can be added later. In the morning, simply place crock in slow cooker. • If cooking a vegetable-type casserole, there will need to be liquid in the recipe to prevent scorching on the sides of crock. 7 840174800 ENnv06.qxd 6/9/08 3:50 PM Page 8 Visit h hha aam mmi iil llt tto oon nnb bbe eea aac cch hh. .. c cco oom mm for more delicious recipes, Cooking Chart tips, and to register your product online! For best results, fill the crock at least half- RECIPE INGREDIENTS 3-5 QT/L INGREDIENTS 6-7 QT/L INSTRUCTIONS SIZE SLOW COOKER SIZE SLOW COOKER Beef Pot 2 lb. (907 g) beef pot roast 3-5 lb. (1.3-2.2 kg) beef pot roast 1. Season roast with salt and pepper. Roast 1 teaspoon (5 ml) salt 1-1/2 teaspoons (7.5 ml) salt 2. Over medium-high heat, brown roast on all sides. 1/2 teaspoon (2.5 ml) pepper 1 teaspoon pepper (5 ml) 3. Place vegetables in crock. 1/4 (60 ml) cup beef broth 1/2 cup (125 ml) beef broth 4. Place roast on top of vegetables. 1/2 to 1 envelope dry onion mix 1 envelope dry onion mix 5. Sprinkle with onion soup mix. 1 onion, quartered 2 onions, quartered 6. Drizzle beef broth over meat and vegetables. 2 potatoes, quartered 3-4 potatoes, quartered 7. Cover and cook on HIGH for 5 hours, LOW for 10 2 carrots, cut in 1” 3-4 carrots, cut in 1” hours or until internal temperature measures at (2.5 cm) pieces (2.5 cm) pieces least 160.F (71.C) for medium. Cooking on the LOW setting will result in more tender meat. Chili 1 lb. (450 g) ground beef 2 lb. (907 g) ground beef 1. Combine beef, chili seasoning, diced tomatoes 1 1.5 oz (40 g) envelope 2 1.5 oz (40 g) envelopes and kidney beans in crock. chili seasoning chili seasoning 2. Cover and cook on HIGH for 4 hours, LOW for 8 1 14.5 oz. (411 g) 2 14.5 oz. (411 g) hours or until temperature is at least 160.F (71.C). can diced tomatoes can diced tomatoes 1 16 oz. (453 g) can kidney 2 16 oz. (453 g) can kidney beans, (drained and rinsed) beans, (drained and rinsed) Whole 3 lb. (1.3 kg) whole chicken 4-6 lb (1.8-2.7 kg) whole chicken 1. Remove giblets/neck from cavity of chicken(s). Chicken 2 garlic cloves, peeled (or two 3 lb. [1.3 kg] chickens) 2. Place garlic, lemon and bay leaf in chicken cavity. 1/2 lemon 3 garlic cloves, peeled 3. Season chicken(s) with salt and pepper. 1 bay leaf 1/2 lemon 4. Place chicken(s) in crock and sprinkle with paprika. 1 teaspoon (5 ml) salt 2 bay leaves 5. Cover and cook on HIGH for 4 hours, LOW for 8 1/2 teaspoon (2.5 ml) pepper 2 teaspoons (10 ml) salt hours or until internal temperature measures at 1 teaspoon (5 ml) paprika 1 teaspoon (5 ml) pepper least 165.F (74.C). 1-2 teaspoons (5-10 ml) paprika Visit for more information on safe internal cooking temperatures. 8 840174800 ENnv06.qxd 6/5/08 12:27 PM Page 9 Troubleshooting POTENTIAL PROBLEM PROBABLE CAUSE Food is undercooked. • Was food cooked on the Keep Warm setting? Do not cook on Keep Warm; always cook on Low or High heat settings. • Was power interrupted? • Did you select the Low heat setting, but use a cooking time based on the High heat setting? • Did you have the lid placed correctly on the slow cooker? The food isn’t done after cooking the amount of time recommended in my recipe. • This can be due to voltage variations (which are commonplace fluctuations in power do not have a noticeable effect on most appliances. it can alter the cooking times in the slow cooker by extending the cooking times. Allow appropriate heat setting. You will learn through experience if a shorter or longer time is needed. My meal was overcooked. Why? • Was the crock at least half-full? The slow cook...