Rival Crock-Pot 5445 BCN Guide Du Propriétaire page 6

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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
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
• Larger roasts, chickens and hams are perfect. Select boneless roasts
or hams ranging from 3 to 8 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) slabs easily fit.
Bone-in, 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 6 pounds.
• No need to cut or stack pieces of meat. The shape is natural for
blade or arm pot roasts, chop or ham steaks.
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GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
• 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 singled
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.
® slow cooker
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