Specifications

Tips & Hints
11 - 12
Import nt Guidelines
13
S ggeste Foods
14
Recipes
15-68
Soups & Stocks
17-26
Stews & Chilis
27-33
Entrées & Sauces
34-51
Side Dishes
52-61
Desserts & More
62-68
Contents
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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 flavour and visual appeal). If brown- ing 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 flavour and
colour 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.
› If using frozen foods, thaw completely before adding to Slow Cooker. › 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 favourite recipes.
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