Specifications

› Cooking ground meats in the Slow Cooker without browning them first is
not recommended, as ground meat has a high incidence of bacterial contami- nation. Ground meats used in the Slow Cooker should be browned first. We strongly advise against cooking a meatloaf in the Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is ground fresh in the Cui- sinart
®
Food Processor and is cooked in a simmering water bath on the High
Setting. When we tested with a probe thermometer, the Paté had reached safe food cooking temperature.)
› 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 bet- ter 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 sauté vegetables (onions, carrots, celery, peppers, etc.), it may add to the flavour. 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 14).
› Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy products during the last 30 minutes of cooking.
› When making soups, add solid ingredients to Slow Cooker and then liquid to
cover. If a thinner soup is desired, add more liquid to taste.
› If your recipe calls for precooked pasta – UNDERCOOK it. › Add cooked rice to recipes during last hour of cooking.
Important Guidelines
› The Slow Cooker should always be at least half full for best cooking results;
however, the Slow Cooker should never be more than three-quarters full (about 1 inches [3.8 cm] from the top rim).
› Because the Slow Cooker heats and cooks at low temperatures, food should
be at room temperature before it goes into the cooker. If the food is refrigerator temperature, add 30 minutes to your projected cooking time.
› Any left over food should be removed from the ceramic pot and stored in
plastic containers up to 2 days, or frozen for future use.
› NEVER use the Slow Cooker to reheat food, as potentially harmful bacteria
could develop during the slow cooking process. Remove food from the ceramic pot and reheat in a heat-safe container on a stovetop, or in an oven or microwave.
› Do not place the hot ceramic pot directly on a table or countertop. › Do not add frozen food such as meat or vegetables to Slow Cooker dishes.
Heat to room temperature before adding.
› For food safety reasons, whole chickens should not be cooked in a Slow
Cooker. They may not reach safe temperature in the proper amount of time.
› Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while
food is cooking.
› Always use potholders or oven mitts when removing the lid or ceramic pot
from the base after cooking.
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