Hamilton-beach P92300 Bedienungsanleitung PDF herunterladen (Seite 3)

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FAaS ABOUT SLOW COOKING

Slow cooker should be at least half filled for best results.

When cooking meats and vegetables together, cut vegetables

into small pieces and place on bottom or where they will be

kept moist.

A slow cooker lacks the ability to recover from heat losses

quickly. Avoid frequent removal of the cover for stirring.

Slow cooking is gentle cooking, so an extra hour on Low or

Automatic need not worry you.

Due to the fact that foods vary in viscosity (water content) there

will be some variation in temperatures, the most watery being

more uniform in temperature. Therefore low and high heat

cannot be directly related to temperature of food.

Stirring is not necessary, although you may wish to do so

occasionally when using high heat.

If you end up with too much liquid, (due to variations of liquid

contents of meats and vegetables), the excess can be reduced

by removing cover and setting on High for approximately 45

minutes after cooking time is completed.

Frozen foods can be cooked in slow cooker, but cooking time

must be increased. Frozen casseroles can be left in aluminum

coverings and heated up to 8 hours depending on shape and

weight.

To make gravy, add minute tapioca to recipe while cooking, or

remove foods from pot at end of cooking time, reserving juices.

Blend a proportionate amount of water and flour together, add

to juices and cook approximately I 5 minutes on High until

boiling; or remove juices to saucepan to prepare gravy.

Meats can be cooked without adding water, but a small

amount is recommended. The more fat the meat has, the less

liquid is needed.

If soaking dried beans overnight (plus pot cooking with other

ingredients) seems to take too long, try par-boiling them in a

pan about 15-20 minutes and let stand in water covered for an

hour; or place them in your slow cooker with water and cook

on high 2-3 hours. Then proceed with recipe.

Dense vegetables (ex. - cauliflower, cabbage, broccoli) and

root vegetables should be cut into small pieces for faster

cooking.

Large pieces of meat will cook faster if cut into small pieces

(ex. - corned beef). You may want to use a meat rack or trivet

in bottom of cooker to keep meats out of fatty cooking juices.

ADAPTING FAVORITE RECIPES

This book includes samples of the types of recipes’you are able

to prepare in your slow cooker.

For a greater variety, adapt your favorite recipe.

Here are some hints:

■ To judge cooking time, refer to a similar recipe in this book.

Most meat and vegetable combinations require at least

7 hours on Low.

■ Browning meat is not necessary, except to remove excess fat

from meat or for color. If in doubt, brown meat beforehand

and assemble recipe as directed.

■ When using Low, less liquid is needed since there is little

evaporation. The higher the setting, the more liquid required.

Quantities of herbs and spices may need revision. Adding

whole herbs and spices increases flavoring power while

ground spices give a more subtle flavor. Therefore, it is a

good idea to season to taste before stirring.

■ Some ingredients are not suited for prolonged cooking. Pasta,

rice, seafood, Chinese vegetables, milk, cream, and sour

cream should be added about 2 hours before serving (1 hour

on High], If cooking all day, evaporated milk or condensed

soups may be substituted for homogenized milk.

• All ingredients of most recipes (see above exceptions) can be

put into slow cooker at the same time, but it's best to add

liquids and sauces last.

« Some soup recipes call for 2 to 3 quarts of water. Add other

soup ingredients to slow cooker then add water only to

cover. If thinner soup is desired, add more liquid at serving

time.

■ If milk-based recipes have no other liquid for initial cooking

add 1 or 2 cups water. Then stir in milk or cream as called for,

and heat before serving.

• It is not necessary to saute vegetables because vegetables

take less time to cook than meat. Slice or chop them when

possible, then stir in with other ingredients. Only exception:

Eggplant should be parboiled or sauteed due to strong flavor.

■ The quantity of meat, poultry and vegetables may be reduced

without affecting flavor.

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