-E10-
HINTS AND TIPS (CONT.)
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle, during last fifteen minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged in a single
layer so they cook easily and serve attractively.
Visit the Crock-Pot
®
web site at www.crockpot.com, for additional Hints
and Tips, Questions and Answers, and Recipes.
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; or even extreme humidity. The slight fluctuations in power
do not have a noticeable effect on most appliances; however, it can
slightly alter the cooking times. Allow plenty of time, and remember,
it is practically impossible to overcook. You will learn through
experience whether to decrease or increase cooking times.
Q
“Must the Crock-Pot
®
slow cooker be covered? Is it necessary to
stir?”
A
Cook with the cover on. The slow cooker will not recover heat losses
quickly when cooking on
LOW
(
I
) setting. Significant amounts of
heat escape whenever the lid is removed; therefore the cooking
time must be extended. Avoid frequent removal of the cover for
checking cooking progress or stirring. Never remove cover during
the first 2 hours when baking breads or cakes. It is not necessary to
stir while cooking on
LOW
(
I
) heat. While using
HIGH
(
II
) heat
for short periods, occasional stirring improves the distribution of
flavors.
-E11-
HINTS AND TIPS (CONT.)
MEATS
• For meats, trim fats, wipe or rinse well, and pat dry with paper towels.
Browning meat in a separate skillet or broiler allows fat to be drained
off before slow cooking and also adds greater depth of flavor to dish.
• Larger roasts, chickens, and hams are the perfect size for your slow
cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for
a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and
3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well
in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4
pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers,
and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes
so that the stoneware is
1
/
2
to
3
/
4
full.
• Always remember, the size of the meat and the recommended cook
time are just estimates. The exact weight of a roast that can be cooked
in the slow cooker will depend upon the specific cut, meat
configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit,
or lighter vegetables such as mushrooms, diced onion, eggplant, or
finely minced vegetables. This will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than
meats with more connective tissue and fat such as beef chuck or pork
shoulder.
• Meat should be positioned so that it rests in the stoneware and does
not touch the lid.
• If you are cooking frozen meats (such as roasts or chickens), you must
first add at least 1 cup of warm liquid. The liquid will act as a "cushion"
to prevent sudden temperature changes. For most recipes containing
cubed frozen meat, cook meats an additional 4 hours on LOW or 2
hours on HIGH. For large cuts of frozen meat, it may take much longer
to defrost and tenderize.
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