Hints And Tips - Crock-Pot SCCPBPP605-050 Betriebsanleitung

HOW TO CLEAN YOUR SLOW COOKER
• ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool before
cleaning.
• The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use
abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually
remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
• As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes.
Do not wash the stoneware or lid with cold water when they are hot.
• The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe
dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
• No other servicing should be performed.
NOTE: After cleaning by hand allow pot to air dry before storing.

HINTS AND TIPS

PASTA AND RICE:
• For best rice results, use long grain converted rice or a special rice as the recipe suggests. If the
rice is not cooked completely after the suggested time, add an extra 1 to 1½ 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 Crock-Pot slow cooker during the last 30 minutes of cook time.
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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 flavour. They tend
not to overcook in your slow cooker as they might in your oven or on your hob.
• When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat.
Vegetables usually cook more slowly 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 flavour and colour, but should be added at the end of the cooking cycle as the
flavour will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may be added at the begin-
ning.
• The flavour 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.
SCCPBPP605-050 12MLM1.indd 7-8
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MEATS:
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking
and also adds greater depth of flavour.
• 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 ½ to ¾ 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 tenderise.
FISH:
• Fish cooks quickly and should be added at the end of the cooking cycle during the 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 ½ full and a maximum of ¾ full, and adhere to
recommended cook times.
RECIPES
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs cut into 3–4 pieces each
475-950 millilitres barbecue sauce
2–3 onions, chopped
1. Place ribs in Crock-Pot slow cooker. Top with onion and barbecue sauce.
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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.
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BBQ PULLED PORK
Serves 6–8
1.1-2.3 kilograms pork loin, trimmed of fat
475-950 millilitres barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot slow cooker. Top with onion and barbecue sauce.
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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
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Crock-Pot ® slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
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