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Fabricante : Crock-Pot
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Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. QUESTIONS AND ANSWERS Q “What if the food isn’t done after 8 hours…when the recipe says 8 to 10 hours?” A This is due to voltage variations which are commonplace everywhere; altitude; -4 stoneware at one time and cook 8 to 12 hours (add any liquid last). • Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour. TIME GUIDE IF RECIPE SAYS: COOK IN CROCK-POT® 15 to 30 minutes 4 to 8 hours 35 to 45 minutes 6 to 10 hours 50 minutes to 3 hours 8 to 18 hours Most uncooked meat and vegetable combinations will require at least 8 hours. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1.4 cup extra liquid per 1.4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. SAUTEING VEGETABLES Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible. HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times. SOUPS Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to slow cooker; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. -6 THE RECIPES POT ROAST OF BEEF 1 small potato, sliced Salt and pepper to taste1 carrot, pared and sliced 1 pound beef roast1 small onion, sliced 2 tablespoons waterKitchen Bouquet® (optional) Put vegetables in bottom of stoneware. Salt and pepper meat to taste, put in pot. Add liquid. Cover; cook on 10 to 12 hours. Remove meat and vegetables with spatula and thicken for gravy if desired (see “HINTS” pages 3-4). WITHOUT VEGETABLES: Season roast with salt and pepper and any other favorite seasonings. Add no liquid. Cook as directed. RANCHER’S PORK CHOPS 2 lean pork chops 4 tablespoons ketchup1 small onion, sliced 2 tablespoons brown sugar2 green bell pepper, sliced in rings Brown pork chops to remove excess fat. Mix together brown sugar and ketchup. Place onion slices in bottom of stoneware. Place pork chops on top of onions. Top with pepper rings and ketchup mixture. Cover and cook 7 to 9 hours. POT-ROASTED PORK 1 to 11.2-lb. pork roast 1 small bay leafSalt and pepper to taste 2 teaspoons soy sauceDash garlic powder 2 tablespoons water1 small onion, sliced Trim excess fat from roast. Sprinkle with salt, pepper and garlic powder. Placed sliced onion in stoneware; add seasoned roast. Add bay leaf, soy sauce and water. Cover and cook 8 to 10 hours. CHICKEN IN A POT 1 small carrot, sliced 1.2 teaspoon salt 1.2 stalk celery, sliced Dash ground black pepper3 thin onion slices 2 tablespoons water2 to 3 chicken pieces (breasts and/or thighs) Dried basil leaves Put vegetables in bottom of stoneware. Arrange chicken on top. Add salt and pepper. Pour water over all. Sprinkle with basil leaves, if desired. Cover and cook 7 to 10 hours. CHILI 2.3 cup dry pinto or kidney beans (see pg. 4) 1 small onion, chopped1 can (14-oz.) tomatoes 1 clove garlic, crushed 1.2-lb. ground chuck, browned and drained 11.2 teaspoon chili powder 1.4 teaspoon cumin Salt to taste Parboil beans until completely softened; drain and discard water. Place beans in stoneware. Add remaining ingredients; stir well. Cover and cook 10 to 12 hours. NOTE: One 16-oz. can kidney beans, drained, may be substituted for dry beans. -7 SWISS STEAK 1.2-lb. round or Swiss steak, 3.4 " thick 1 small onion, sliced Salt and ground black pepper to taste 1 can (8-oz.) tomato sauce Cut round steak in half; season with salt and pepper. Place onion slices in stoneware. Place meat on top of onion. Pour tomato sauce over all. Cover and cook 8 to 10 hours. EASY-DOES-IT SPAGHETTI SAUCE 1.2-lb. ground beef Dash each: basil, oregano and thyme1 teaspoon dry minced onion 1 can...