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Фрагмент инструкции
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 . to . 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. -8- -9 Page 11 4-7QT Smart-Pot NC 10EM2.qxd:9100050003063 7/20/10 6:21 PM HINTS AND TIPS (CONT.) • 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 . full and a maximum of . full, and conform to recommended cook times. Visit the Crock-Pot® slow cooker website at for additional hints, tips and recipes or call 1-800-323-9519. RECIPES BABY BACK RIBS Serves 6-10 2-4 racks of baby back ribs, cut into 3-4 pieces each 2-3 onions, chopped 2-4 cups barbecue sauce 1. Place ribs in Crock-Pot® slow cooker. Top with onion and barbecue sauce. 2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until meat is tender. 3. To serve, cut ribs between bones and coat with extra sauce as desired. BBQ PULLED PORK Serves 6-8 2.-5 pound pork loin, trimmed of fat 2-3 onions, chopped2-4 cups barbecue sauce 6-8 hamburger buns or hard rolls 1. Place pork loin in Crock-Pot® slow cooker. Top with onion and barbecue sauce. 2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, or until meat is tender. 3. Remove pork from Crock-Pot® slow cooker and shred with a fork. Add pork back into Crock-Pot® slow cooker and coat with sauce. 4. Serve BBQ pulled pork on hamburger buns or hard rolls. -10- -11 4-7QT Smart-Pot NC 10EM2.qxd:9100050003063 7/20/10 6:21 PM Page 13 RECIPESRECIPES BEEF BOURGUIGNON Serves 6-8 3 tablespoons flour 1 cup red or Burgundy wine Kosher salt and pepper 1 tablespoon tomato paste 3 pounds beef chuck, cut into 1-inch cubes 2 cloves garlic, minced 3 large carrots, peeled and sliced 3 sprigs fresh thyme, stemmed 1 medium onion, sliced 1 bay leaf6 strips cooked bacon, 1 pound fresh mushrooms, sliced cut into 1-2 inch pieces 2 large potatoes, cut into 1-inch pieces 1 10-ounce can beef broth 1. Coat beef in flour seasoned with salt an...