*  Exported from  MasterCook  *
 
                         Slow Cooker Tips - Part 1
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Information                      Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         DEBBIE HOLLAND HXRH11B
 
     1. Uncooked meat and vegetable combinations will
 require 8-10 hours on low (190*-200*) or 4-5 hours on high
 (290*-300*).
    2. One hour of simmering on the fange or baking at 350*
 in the oven is equal to 8-10 hours on low, or 4-5 hours on
 high in crockpot.
     3. Reduce liquid in your recipe to about 1 cup since
 the slow cooker method of simmering foods saves all food’s
 natural juices.
    4. Use canned soups and broths, wine or water as liquid
 in your slow cooker.
    5. Don't use dairy products, such as milk, sour cream,
 or cream until the final 30 minutes of cooking.
    6. Cook noodles and macaroni products, following label
 directions, then add to slow cooker near the end of the
 cooking.
    7. Frozen vegetables and frozen fish should be thawed
 slightly, and added only during the last hour of cooking,
 since they require so little cooking.
    8. Don't lift the cover of your slow cooker, just to
 peed and see how the food is cooking. Every time the cover
 comes off, you lose heat that is equal to 30 minutes of
 cooking time.
    9. Trim as much excess fat as possible from the meat
 going into your slow cooker. Fat can increase the
 temperature of the liquid in the slow cooker and cut down
 on the cooking time so much, you might have an over cooked
 dish.
  10. Browning meats and poultry is not essential, but it
 does help to develop a richer flavor in the food and remove
 some of the fat, expecially in pork, lamb and sausages.
 Turn the heat control to 350* and brown meat on all sides;
 remove and saute vegetables in pan drippings, then remove
 vegetables and pour out all fat remaining in cooker before
 returning food, then lower heat control to slow cooking
 temperature.
  11. Crocker and stoneware liners in slow cookers are made
 of natural clay with particular qualities that require
 special handling to keep them in perfect condition.
  12. Do not allow sudden change in temperature, either by
 pouring boiling liquids into a very cold crockery cooker or
 placing a hot cooker on a cold surface.
  13. Be careful not to bang your crockery cooker in the
 sink or on the fauce. A sharp blow could break or chip the
 crockery liner.
  14. Never store foods in a crockery slow cooker in the
 refrigerator. The change in temperature can be harmful to
 the finish.
  15. To clean the interior surface of the cooker, fill with
 hot sudsy water as soon as cooker has cooled down; allow to
 soak at least 15 minutes, then rub surface with a cloth,
 nylon net pad or a plastic sponge, but never use a harsh
 abrasive cleaner, metal pad or steel wool. Rinse well in
 hot water and wipe dry with a towel.
  16. To remove mineral stains on crockery, fill cooker with
 hot water and 1 cup white vinegar; cover. Turn heat control
 tohigh for 2 hours. Then clean following directions above
 without 15 minute soaking.
   17. To remove water marks from highly glazed crockery,
 rub the surface with vegetable oil and allow to stand for 2
 hours before cleaning. Clean, following directions above
 without the 15 minute soaking.
   18. Never add frozen foods directly to your crockery slow
 cooker. Thaw first then add during the last 30 minutes to
 one hour of cooking.
   19. Do not place crockery cooker, crockery liners or
 stoneware pots on electric or gas rage top surface burner,
 or place under broiler.
   20. Slow cookers come in a variety of sizes from 2 qt. up
 to the 8 qt. super pots. It is best to choose recipes to
 use that will at least half fill your slow cooker, so the
 top surface of the food can be “basted” by the condensed
 steam un der the slow cookers cover.
   21. Be patient when using your slow cooker. It takes
 about 2 hours for the temperature to come to 160* so the
 food may seem to be just sitting there.
   22. Some slow cookers have heat coils on the bottom. If
 your model does, it is best to place some of the vegetables
 at the bottom of the slow cooker and then place the meat on
 top. The vegetables act as a grid and keep the meat from
 sticking after many hours of contact with the heated
 surface.
   23. Read the use and care booklet to find out the
 temperatures for the different settings on your cooker. To
 cook foods safely, the heat control setting must be at
 least 180*. If your cooker has a warming setting
 (140*-160*) for heating cooked foods, NEVER use the setting
 for cooking.
   24. If you are in a real hurry at mealtime and want to
 thicken the cooking liquid, pour liquid into a saucepan and
 bring to a boiling; add the thickening called for in the
 recipe and cook, stirring constantly, until gravy thickesn
 and bubbles 3 minutes.
   26. Dry sherry and Madiera go well in shellfish and
 creamed dishes.
   27. Dry white wines are for poultry and veal casseroles
   28. Hearty red wines are best for beef, game and some
 fish, chicken and duck dishes.
   29. Dry vermouth can be used in place of white wine and
 stores for months.
   30. Use the same wines you drink for cooking.
   31. Pour a few drops of olive oil over the surface of a
 dry wine you plan to use just for cooking, if you must keep
 it for more than a few days. This prevents the air from
 destroying the wine.
    32. In most cases it is not necessary to stir foods in
 the slowcooker, but in developing some special recipes we
 found that stirring at the halfway point in the cooking
 time helped to distribute the food more evenly and keep the
 heavier foods from all going to the bottom.
   33. Use long handled wooden spoons when stirring foods in
 your slow cooker. This will protect the inside surface of
 the cooker and keep your hands from getting too close to
 the hot food.
   34. If your slowcooker has the removable stoneware bowl,
 you can prepare the food to be cooked the night before and
 refrigerate in the stoneware bowl. Then in the morning,
 place in cooker and follow manufacturer’s directions for
 heating.
   35. Choose a flat moisture free surface that is in easy
 reach of a 120V AC wall outlet, and out of th reach of
 young children.