Tips For Better Slow Cooking - all-clad NC00122160 Guide De L'utilisateur

ALLCLAD_SLOWCOOKER_4QTS_NC00122160_SLOWCOOKER_4QTS 05/11/13 16:37 Page10

TIPS FOR BETTER SLOW COOKING

1. Root vegetables (such as carrots, celery, swede, and turnip), tubers (such as potatoes) and bulbs (such as onions)
usually take longer to cook than meat when Slow Cooking. Thinly slice or dice them into small pieces about
5 mm (¼ inch) in size. Place them at the bottom of the bowl and make sure they are immersed in the cooking
liquid otherwise they will not cook through.
2. Do not fill the slow cooker more than three-quarters full.
3. Meats should be trimmed, browned or broiled to eliminate as much fat as possible.
NOTE: DO NOT USE FROZEN MEAT; THAW ANY MEAT BEFORE SLOW COOKING.
4. Brown ground meats, such as ground beef and ground turkey, before placing in slow cooker to remove excess
fat and to reduce the risk of food-borne illnesses.
5. Unplug the slow cooker when not in use and before cleaning.
6. Always use protective pads when moving your heated slow cooker.
7. Always cook with the cover on.
Removing the cover allows heat to escape and adds 15 to 20 minutes to the cooking time.
8. One hour on HIGH is equal to 2 to 2 1/2 hours on LOW.
9. Use fresh or dried herbs instead of ground ones, they keep more of their flavor during the long cooking time.
10. Add dairy products, such as milk and cheese, toward the end of the cooking time, unless your recipe states
otherwise.
11. To thicken the flavorful juices developed during slow cooking, remove 1 cup of juice from the slow cooker
and place it in a small sauce pan.
12. Avoid sudden temperature changes. For example, do not add refrigerated foods to the heated slow cooker.
13. Always place protective padding under the removable insert before setting on a table or countertop. Do not
put anything under your unit while cooking.
10