crock-pot-1 3850 Manuale Utente

CARNE VACUNA ASADA EN LA OLLA

Ponga las verduras en el fondo de la olla de gres. Eche sal y pimienta a la carne,

luego colóquela en la olla encima de las verduras. Agregue el líquido. Tape y

cueza en BAJO (”LOW”) de 10 a 12 horas, en ALTO (”HIGH”), 5 a 6 horas.

CARNE DE PECHO (BRISKTE) AHUMADA CON NUEZ AMERICANA

Coloque 1,3 a 1,8 kg de carne de pecho (briskte) de carne vacuna sobre un

pedazo grande de papel de aluminio. Rocíe generosamente con 1/4 de taza de

humo líquido y 1/2 cucharilla de sal de apio, sal de ajo y cebolla en polvo.

Envuélvelo bien y póngalo dentro de la olla de gres. Tape y cueza en BAJO

(”LOW”) de 8 a 12 horas, en ALTO (”HIGH”), 4 a 6 horas. Corte la carne de

pecho (briskte) en rebanadas finas. Sirva tibio, con el jugo vertido sobre cada

rebanada.

JAMÓN ASADO EN PAPEL DE ALUMINIO

Vierta 1/2 taza de agua en la olla de gres. Envuelva 1,3 a 1,8 kg de jamón

previamente cocido en papel de aluminio; colóquelo en la olla de gres. Tape y

cueza en ALTO (”HIGH”) por 1 hora, luego en  BAJO (”LOW”) de 6 a 7 horas

o hasta que el jamón esté caliente. Si se desea, rocíe el jamón con humo líquido

antes de envolverlo en el papel de aluminio.

CARNE ASADA PICANTE

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  • Trim fats and wipe meats well to remove residue. (If meats contain fats,

     brown in a separate skillet or broiler and drain well before adding to cooker.)

    Season with salt and pepper. Place meat in cooker on top of vegetables.

  • For roasts and stews, pour liquid over meat. Use no more liquid than specified

    in the recipe. More juices in meats and vegetables are retained in slow cooking

   than in conventional cooking.

  • Most vegetables should be thinly sliced or placed near the sides or bottom

    of the stoneware. Meats generally cook faster than most vegetables in a slow

    cooker.

  • Use whole leaf herbs and spices for the best and truest flavor for all-day

     cooking. If ground herbs and spices are used, they should be stirred in during

    the last hour of cooking.

  • Because there is no direct heat at the buttom, always fill the stoneware at

    least half full to conform to recommended times. Small quantities may be

    prepared, but cooking time will be affected.

  • a specific liquid called for in a recipe may be varied if an equal quantity is

    substituted. (Such as substituting a 10 3/4 ounce can of soup plus 4 ounces

    of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth

    for 1/2 cup of wine, etc.)

  • Beans must be softened completel before combining with sugar and/or acid

    foods (NOTE: Sugar and acid have a hardening affect on beans and will

    prevent softening). Dried beans, especially red kidney beans, should be

    boiled before adding to a recipe. Cover the beans with 3 times their volume

    of  unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover

    and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water,

    if desired, should be completed before boiling. Discard water after soaking

    or boiling.

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