Rival Crock-Pot KMAN004 Notice D'emploi page 6

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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
HERBS AND SPICES
Fresh herbs are best added during the last 1/2 hour of cooking. Some
dried herbs and spices are more concentrated in flavor and flavor power
may intensify during slow cooking and should be used sparingly.
MILK
Milk, cream and sour cream tend to break down during extended
cooking. When possible add during last hour of cooking. Condensed
soups may be substituted for milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients
to Crock-Pot ® slow cooker; then add water only to cover. If thinner soup is
desired, add more liquid at serving time. If milk-based recipes have no other
liquid for initial cooking, add 1 or 2 cups water. Then during last hour of
cooking, stir in milk or cream as called for.
The oval Crock-Pot ® slow cooker is perfect for so many of your favorite
foods. Use the recipes in this book as a guide, then adapt your favorite
recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE
• Roasts, chickens and hams are perfect. Select boneless roasts or hams
ranging from 3 to 6 pounds. Whole chickens or hens, up to about 5
pounds fit perfectly.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or
country-style ribs, up to 2 (3 to 4 pounds each) should be cut into
serving portions. 3 to 5 pound pork loin roasts or hams may now be
slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 5 pounds.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you
can surround it with plenty of vegetables. Surround pot roast with
potatoes and carrots or cook plenty of cabbage with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged in a single
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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
layer so they cook easily and serve attractively.
Always remember, the size of the meat is just an estimate. The exact
weight of a roast that can be cooked in the oval Crock-Pot
will depend on the specific cut, meat configuration and bone structure.
Do not overfill the bowl. Meat should be positioned so that it rests in the
stoneware and does not hold the lid up.
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® slow cooker