Elite Gourmet MST-275XS Manual De Instrucciones página 6


Do not put the stoneware pot or glass lid in an oven, freezer, and microwave or on a
gas/electrical hob.

Do not subject the stoneware pot to sudden changes in temperature. Adding cold
water to a very hot opt could cause it to crack.
TIPS FOR SLOW COOKING:

The slow cooker must be at least half full for best results.

Slow cooking retains moisture. If you wish to reduce moisture in the cooker, remove
the lid after cooking and turn the control to high (if set to low or medium) and
simmer for 30 to 45 minutes.

The lid is not a sealed fit. Don‟t remove unnecessarily as the built up heat will
escape. Each time you remove the lid, allow an additional 10 minutes to the cooking
time.

If cooking soups, leave a 5 cm space between the top of the cook pot and the food
surface to allow simmering.

Many recipes demand all day cooking, if you do not have time to prepare food that
morning prepare it the night before and store the food in a covered container in the
refrigerator. Transfer the food to the crock pot and add liquid/gravy. Select the
setting low, high or medium.

Most meat and vegetable recipes require 8-10 hours on low. 4-6 hours on high and
5-7 hours on medium.

Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and cream
should be added towards the end of the cooking time. Many things can affect how
quickly a recipe will cook, water and fat content, initial temperature of the food and
the size of the food.

Food cut into small pieces will cook quicker. A degree of „trial and error‟ will be
required to fully optimize the potential of your slow cooker.

Vegetables usually take longer to cook than meat, so try and arrange vegetables in
the lower half of the pot.

After food is cooked, switch cooker off and leave covered with the lid. There will be
enough heat in the crock pot to keep warm for 30 minutes. If you require longer to
keep warm switch to the low setting.

All food should be covered with a liquid, gravy or sauce. In a separate pan or jug
prepare your liquid, gravy or sauce and completely cover the food in the crock pot.

Pre-browning meat and onions in a pan to seal in the juices also reduces the fat
content before adding to the crock pot. This is not necessary if time is limited, but
improves the flavor.

When cooking joints of meat, ham, and poultry etc the size and shape of the joint is
important. Try to keep the joint in the lower 2/3 of the pot and fully cover with
water. If necessary cut in two pieces. Joint weight should be kept within the
maximum limit.
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