Инструкции Пользователя для West Bend 84405 - Crockery Cooker, 5 Qt/
4
Cooking Tools to Use - Use plastic, rubber, wooden or smooth-edged metal cook tools
on cooking p ot. Do not u se sh arp ed ged met al co ok t ools (fo rks, kniv es , m ash ers, et c. )
as t hese can s crat ch t he coati n g on th e p ot .
as t hese can s crat ch t he coati n g on th e p ot .
SLOW CO O KI N G TI PS
Foods will simmer along the sides of the pot at all settings as the heat is supplied from
the sid es o f the base. As a res ult, food s can sti ck t o t he sid es of t he p ot. To red uce
severe sticki ng, stir foods occasionall y.
severe sticki ng, stir foods occasionall y.
Less tender, less expensive cuts of meat are better suited to slow cooking than
ex pensive cut s o f m eat. R emov e ex cess fat from m eat wh en p ossibl e b efore s low
cookin g. Rem ove s k in from poult r y, i f d esi red, b efo re co okin g. Bro wn meat , i f d esired,
in s eparat e cooki ng utensil on t op of ran ge, th en pl ace into cookin g p ot. Do not use
cookin g pot on top of range or und er a broiler or browning element as damage will
occur.
cookin g. Rem ove s k in from poult r y, i f d esi red, b efo re co okin g. Bro wn meat , i f d esired,
in s eparat e cooki ng utensil on t op of ran ge, th en pl ace into cookin g p ot. Do not use
cookin g pot on top of range or und er a broiler or browning element as damage will
occur.
Raw vegetables typically take longer to cook than meats as the liquid simmers rather
than b oils. To ens ure com plete doneness of vegetables, cu t int o uni fo rm , bit e-siz e
pieces, about ½-inch in s ize before adding to cooki n g pot.
pieces, about ½-inch in s ize before adding to cooki n g pot.
If desired, ingredients for recipe can be combined in cooking pot and kept refrigerated
up to 2 da ys before cooking. When read y to co ok, simpl y p lace p ot i nto heati ng base
and s et heat cont rol for desired s etting.
and s et heat cont rol for desired s etting.
Insert a meat thermometer into roasts, hams or whole chickens to ensure meats are
cooked t o desi red or recommended degree of doneness.
Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these
ingredients an hour b efore servi ng.
Because milk, sour cream and natural cheese bread down during long hours of cooking,
add thes e i ngredi ents just before s ervi n g or subs titut e with u n dilut ed co ndens ed creamed
canned soups or evaporat ed milk. P rocessed ch eese t ends to gi v e bett er res ults than
nat urall y aged cheese.
canned soups or evaporat ed milk. P rocessed ch eese t ends to gi v e bett er res ults than
nat urall y aged cheese.
Rice and pasta may either be cooked separately or added uncooked during the last hour
of cooki ng ti me. If add ed un cook ed, m ake sure there are at l east 2 cups of li quid in the
cooking pot. Stir o ccasionall y t o p rev ent pi eces from sti cki n g to geth er.
cooking pot. Stir o ccasionall y t o p rev ent pi eces from sti cki n g to geth er.
An extra hour of cooking won’t ruin the recipe, so don’t worry if you get home late.
Dinner will be waiti ng for you.
To thicken juices for gravies, stews or sauces, add 2 to 3 tablespoons of quick-cooking
tapi oca befo re cooki ng, or thi ck en aft er cookin g b y ad din g a s mooth p ast e m ad e of 2 to
4 t abl esp oons co rnst arch o r flou r and ¼ cup col d wat er. Set h eat cont ro l H I set tin g and
stir until liquid thi ck ens .
4 t abl esp oons co rnst arch o r flou r and ¼ cup col d wat er. Set h eat cont ro l H I set tin g and
stir until liquid thi ck ens .
Cooked foods can be kept warm for serving at the LO heat setting.
Many of your favorite recipes can be adapted to the slow cooker. Use the following as a
guid e: