Waring Pro WSC650 - Manual (Page 10)

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should be added during the last 30 minutes of cooking time to
prevent overcooking.
• 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.
• If using frozen foods, thaw them completely before adding to
slow cooker.
• Dried beans should be soaked overnight, then rinsed, drained
and rinsed again before 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.
• 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 meatloaf in the slow cooker.
• 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 with this in
mind. 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