Cuisinart PSC-350 - Manual (Page 7)

›
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 Paté 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 Paté 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 sauté 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 5).
›
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.

■