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4/9/07
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Slow Cooking Tips
• Foods will continue to increase in temperature
after desired
temperature
has been reached.
• For best results, fill the Stoneware at least half-full but no more
than one inch from the rim. If only half-filled, check for doneness
1 to 2 hours earlier than recipe.
• Stirring is not necessary when slow cooking and removing the
glass lid results in major heat loss and the cooking time may need
to be extended. However, if cooking on High, stir occasionally.
• For recipes that call for all day cooking, prepare the night before.
Place ingredients in the Stoneware, cover and refrigerate overnight.
In the morning, place the Stoneware in the slow cooker to cook.
• Do not use frozen, uncooked meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
• Some foods are not suited for extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour cream should be added 2 hours
before serving. Evaporated milk or condensed soups are perfect for
the slow cooker.
• The higher the fat content of the meat, the less liquid is needed.
If cooking meat with a high fat content, place thick onion slices
underneath so the meat will not sit on (and cook in) the fat.
• Slow cookers allow for very little evaporation. If making your favorite
soup, stew, or sauce, reduce the liquid called for in the original
recipe. If too thick, liquid can be added later.
• If cooking a vegetable-type
casserole, there will need to be liquid in
the recipe to prevent scorching on the sides of the Stoneware.
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