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MODEL: RJ15-35-NC
BROWN/SAUTÉ
• For even browning, it is important not to crowd the insert. Foods should be cooked in
an even layer. Cook larger portions in batches when necessary.
• When browning and sautéing foods before slow cooking, some items may produce
a lot of grease. To remove excess, use pot holders to carefully remove the stoneware
insert from the base and pour out the grease. Return the cooking insert to the base and
finish cooking.
• When browning meats, browned bits left in the bottom of the stoneware can be used
to flavor the dish. Simply add a small amount of liquid (like water, wine, or broth) and
scrape up the browned bits with a wooden spoon and leave it to incorporate into the
dish or sauce.
SLOW COOKING
• In all cooking steps where you have put the stoneware in the refrigerator, allow the
stoneware to come to room temperature before continuing to cook.
• Browning foods before slow cooking can add more depth and flavor to the finished dish.
If short on time, you can skip this step and add all ingredients to your cooking insert to
slow cook. The only exception is ground meats, which should always be browned before
slow cooking.
• When converting a traditional slow cook recipe to include Brown/Sauté, the liquid
amount may need to be increased. This is because cooking starts at a higher
temperature than it would in a traditional slow cooker. Recipes vary, but we recommend
checking the recipe halfway through cooking time.
• For best results, fill slow cooker at least half full but not more than three-quarters full.
• To ensure that root vegetables such as carrots and potatoes are cooked through, cut
them into small 2 inch chunks. This is important for dishes that slow cook fewer than 6
hours.
• “Crisp-tender” vegetables should be added during the last 30 minutes of cooking time
to prevent overcooking. Fresh herbs and greens such as chopped parsley or chives
should be stirred into dishes just before serving.
• Removing the lid when slow cooking lets heat escape, requiring extra cooking time. Each
time the lid is removed, add about 10 minutes of cooking time.
• A fat mop cooking brush can be used to remove separated fat from slow-cooked food by
brushing it over the top. Alternatively, the food may be refrigerated and the congealed
fat can then be lifted off and discarded before reheating and serving. Do not heat the
stoneware directly from the fridge.
HELPFUL TIPS
