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Resumen del manual
You can even prepare desserts in your Slow Cooker. Easy to operate, easy to serve from, and easy to clean... enjoy! Contents Tips & Hints ¦ 2 - 4 Important Guidelines 5 Suggested Foods 6 List of Recipes 7 - 8 Starters/Beverages/Miscellaneous 9 - 15 Soups & Stocks 16 - 25 Stews & Chilis 26 - 32 Entrees & Sauces 33 - 51 Side Dishes 52 - 66 ¦ Desserts 67 - 83 Tips & Hints ¦ › Before food is added, the ceramic pot may be lightly coated with cooking spray so cooked foods release more easily. › Root vegetables such as carrots and potatoes will take longer to cook. Either cut the pieces smaller or place on bottom of Slow Cooker. Baby carrots, for example, may take longer than other vegetables. › Ground meats and uncooked sausages should always be browned and drained before adding to Slow Cooker. Smoked sausage such as kielbasa does not need to be browned (though it may add flavor and visual appeal). If browning the night before, make certain the meat is cooked completely through and properly refrigerated. Combine with other ingredients just before slow cooking. › Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and eye appeal to the finished dishes. It also helps cook out some of the fat. › In general, cooking for 1 hour on High is the equivalent of cooking for 2 hours on Low. › If you are not ready to serve food immediately, switch to the Warm mode to hold foods until ready to serve. › Tender vegetables, or those that you wish to be crisp-tender, should be added during the last 30 minutes of cooking time to prevent overcooking. › Each time you remove the lid, you will lose heat and will need to add 15 to 20 minutes to your cooking time. If you do need to stir (or peek), lift the lid just slightly so that you can get the spoon or spatula in. › A fat mop can be used to remove separated fat from slow cooked food by brushing it over the top. Alternatively, the food may be refrigerated, and the congealed fat can then be lifted off and discarded before reheating and serving. › Many slow-cooked foods such as stews benefit from cooling and refrigerating, then reheating – as the saying goes, stew or chili is always better the second day. ¦ › If using frozen foods, thaw completely before adding to Slow Cooker. › To cut the fat from recipes, remove as much of the visible fat as possible from meats and poultry. Cook and drain all ground meats. Remove skin from poultry. › Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cooking. Do not add salt or any acid to beans when cooking, as it will prevent them from softening completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to your favorite recipes. › The Slow Cooker is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans. › The Slow Cooker is the perfect way to cook items that require a bain marie, or water bath. We recommend starting out with hot water and cooking on High for most of these recipes. › Cooking ground meats in the Slow Cooker without browning them first is not recommended, as ground meat has a high incidence of bacterial contamination. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Pate in our recipe book is an exception. The meat is ground fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High Setting. When we tested with a probe thermometer, the Pate had reached safe food cooking temperature well within suggested U.S.D.A. recommendations.) › Most of the recipes in this book are cooked on Low using the timer function, to allow you maximum freedom to go on to do other tasks. Most meats are better when cooked on Low (slower) than on High, and the recipes are written as such. If you prefer to slow cook on High, cut the cooking time in half. To adapt your own recipes to the Slow Cooker: › For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate as they do in traditional cooking, and you often will end up with more liquid than when you began. › In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low setting. While it is not necessary to brown or saute vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavor. Browning meats adds to their taste and visual appeal, and helps to remove fat. › Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip roast, chuck or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison, chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list of meats that are best in Slow Cooker (page 6). › Dairy products (milk, sour cream, some cheeses) will break down and curdle during slow cooking. Subs...