Cuisinart PSC-350 - Manual (Page 6)


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Tips & Hints
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Before food is added, the ceramic pot may be lightly coated with cooking spray so
cooked foods release more easily.
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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.
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Ground meats and uncooked sausages should always be browned and drained be-
fore 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.
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Browning meats (roasts, chops, cubes for stews) and poultry adds flavor and color
to the finished dishes. It also helps cook out some of the fat.
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In general, cooking for 1 hour on High is the equivalent of cooking for
2 hours on Low.
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If you are not ready to serve food immediately, switch to the Warm mode to hold
foods until ready to serve.
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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.
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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.
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If using frozen foods, thaw completely before adding to Slow Cooker.
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Dried beans should be soaked overnight, then rinsed, drained and rinsed again be-
fore 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.

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