Cooking hints and tips – Sunbeam 08EM1 User Manual
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COOKING HINTS AND TIPS
PASTA AND RICE
•
For best rice results, use long grain converted rice or a specialty rice
as the recipe suggests. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1
1
/
2
cups of liquid per cup of cooked
rice and continue cooking for 20 to 30 minutes.
•
For best pasta results, first partially cook the pasta in a pot of boiling
water until just tender. Add the pasta to the Smart-Set™ slow cooker
during the last 30 minutes of cook time.
BEANS
•
Beans must be softened completely before combining with sugar and/
or acidic foods. Sugar and acid have a hardening effect on beans and
will prevent softening.
•
Dried beans, especially red kidney beans, should be boiled before
adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
•
Many vegetables benefit from slow cooking and are able to develop
their full flavor. They tend not to overcook in your slow cooker as they
might in your oven or on your stovetop.
•
When cooking recipes with vegetables and meat, place vegetables in
slow cooker before meat. Vegetables usually cook slower than meat in
the slow cooker.
•
Place vegetables near the sides or bottom of the stoneware to facilitate
cooking.
HERBS AND SPICES
•
Fresh herbs add flavor and color, but should be added at the end of the
cooking cycle as the flavor will dissipate over long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and
may be added at the beginning.
•
The flavor power of all herbs and spices can vary greatly depending on
their particular strength and shelf life. Use herbs sparingly, taste at
end of cook cycle and adjust seasonings just before serving.
MILK
•
Milk, cream, and sour cream break down during extended cooking.
When possible, add during the last 15 to 30 minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS
•
Some soup recipes call for large amounts of water. Add other soup
ingredients to the slow cooker first then add water only to cover. If
thinner soup is desired, add more liquid at serving time.
MEATS
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat in a separate skillet or broiler allows fat to be drained
off before slow cooking and also adds greater depth of flavor.
•
Meat should be positioned so that it rests in the stoneware without
touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or
potatoes so that the stoneware is always
1
/
2
to
3
/
4
full.
•
The size of the meat and the recommended cook times are just
estimates and can vary depending upon the specific cut, type, and
bone structure. Lean meats such as chicken or pork tenderloin tend to
cook faster than meats with more connective tissue and fat such as
beef chuck or pork shoulder. Cooking meat on the bone versus boneless
will increase required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such
as beans or fruit, or light vegetables such as mushrooms, diced onion,
eggplant, or finely minced vegetables. This enables all food to cook at
the same rate.
•
When cooking frozen meats, at least 1 cup of warm liquid must first be
added. The liquid will act as a “cushion” to prevent sudden temperature
changes. An additional 4 hours on LOW or 2 hours on HIGH is typically
required. For larger cuts of frozen meat, it may take much longer to
defrost and tenderize.
FISH
•
Fish cooks quickly and should be added at the end of the cooking cycle
during last fifteen minutes to hour of cooking.
LIQUID
•
For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
•
Ensure the stoneware is always filled a minimum of
1
/
2
full and a
maximum of
3
/
4
full, and conform to recommended cook times.
Visit the Crock-Pot® slow cooker website at www.crockpot.com
for additional hints, tips and recipes.
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