Wachsmuth & Krogmann NSC-650 User Manual
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Suitable foods for slow cooking:
Most foods are suited to slow cooking methods; however there are a few
guidelines that need to be followed.
Make sure all frozen ingredients are well thawed out.
Raw vegetables typically take longer to cook than meats as the liquid simmers
rather than boils. To ensure complete doneness of vegetables, cut into uniform,
bite-size pieces, about ½ inches in size before adding to crock pot.
Trim all excess fat from meat before cooking, since the slow cooking method
does not allow fat to evaporate.
If adapting an existing recipe from conventional cooking, you may need to cut
down on the amount of liquid used. Liquid will not evaporate from the slow
cooker to the same extent as with conventional cooking.
Never leave uncooked food at room temperature in the slow cooker.
Do not use the slow cooker to reheat food.
Uncooked red beans must be soaked and boiled for at least 10 minutes to
remove toxins before use in a slow cooker.
Insert a meat thermometer into joints of roasts, hams, or whole chickens to
ensure they are cooked to the desired temperature.
Dos and Don’ts for the Crock Pot:
Authentic stoneware is fired at high temperatures therefore the crock pot may
have minor surface blemishes, the glass lid may rock slightly due to these
imperfection. Low heat cooking does not produce steam so there will be little
heat loss. Due to normal wear and tear through the products life, the outer
surface may start appearing crazed.
Do not put the crock pot or glass lid in an oven, freezer, and microwave or in a
toaster oven.
Do not pre-heat before adding ingredients.
Do not subject the crock pot to sudden changes in temperature. Adding cold
water to a very hot crock pot could cause it to crack.
Do not allow the crock pot to stand in water for a long time (you can leave water
in the crock pot to soak).
There is an area on the base of the crock pot that has to remain unglazed for
manufacturing purposes. This unglazed area is porous, therefore will soak up
water, this should be avoided.
Do not switch the cooker on when the crock pot is empty or out of the base.
Tips for slow cooking:
The slow cooker must be at least half full for best results.
Slow cooking retains moisture. If you wish to reduce this, remove the lid after
cooking and turn the control to high (if set to low or medium) and reduce by
simmering for 30 to 45 minutes.
The lid is not a sealed fit. Don’t remove unnecessarily as the built up heat will
escape. Each time you remove the lid allow 10 minutes of extra cooking time.
If cooking soups, leave 2 inch space between the top of the crock pot and the
food surface to allow simmering.
Many recipes demand all day cooking, if you do not have time to prepare food
that morning prepare it the night before and store the food in covered container
in the fridge. Transfer the food to the crock pot and add boiling liquid/gravy.
Select the setting low, high or medium.