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MODEL: RJ15-35-NC
• Should you want to decrease the amount of fat in recipes, remove as much of the
visible fat as possible from meats and skin from poultry, and then drain any fat from
browned meats.
• Many slow-cooked foods such as stews benefit from cooling and refrigerating, then
reheating. Stew and chili is great the next day as well as fresh.
• If using frozen foods, thaw completely before slow cooking.
• Recipes can be assembled the night before cooking. Brown ingredients if necessary
and then combine with remaining ingredients. Cover and refrigerate. When ready to
cook, place the cooking insert in the cold slow cooker and add 30 minutes to your
projected cooking time.
• In most cases, dried beans should be soaked overnight, drained, rinsed, and drained
again before cooking. Do not add salt to beans when cooking, as it will prevent
them from softening completely.
• When cooking dishes like bread pudding, pasta, and egg dishes, push all ingredients
into liquid mixture to moisten before cooking.
• For a crisper or more browned top, turn off slow cooker when cooking is complete
and transfer insert to a preheated oven. Bake for 10 to 15 minutes or until your dish
is browned to your liking.
• For recipes that do not require the Brown/Sauté function before slow cooking,
reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not
evaporate as they do in traditional cooking, and most often you will end up with
much more liquid than you began with.
• Dairy products (milk, sour cream, some cheeses) will break down and curdle during
slow cooking. Substitute canned evaporated milk, non-fat dry milk, or add dairy
products during the last 30 minutes of cooking.
• If your recipe calls for precooked pasta or rice, undercook it and add to the pot in
the last 30 minutes of slow cooking.
• Pasta can be cooked at the end of a slow cooking recipe. Switch unit to “High” and
when liquid comes to a simmer, add pasta.
• Allow casseroles, lasagna, and other dishes to sit for 10 to 15 minutes before
serving, allowing the food to set before cutting.
HELPFUL TIPS
