Bedienungsanleitung Crock Pot CR027X (Seite 6 von 104) (Alle Sprachen)

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• Unplug when cooking has finished and before cleaning.

• The removable cooking bowl and lid are ovenproof. The cooking bowl is suitable for use on a gas, electric or induction

hob and under a grill.

Part Dishwasher safe Oven safe Microwave safe Hob safe

Lid Yes Yes No Yes

Removable

cooking bowl No* Yes No Yes

*We recommend that you wash the removable cooking bowl by hand only, with a non-abrasive cleaning product and cloth,

to preserve the DuraCeramic™ coating.

COOKING HINTS AND TIPS

PASTA AND RICE:

• For best results, use long grain rice unless the recipe states otherwise. 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, add the pasta to the Crock-Pot® slow cooker during the last 30–60 minutes of cook time.

BEANS:

• 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 into the slow cooker before meat. Vegetables

usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.

• Place vegetables near the bottom of the cooking bowl to help cooking.

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 recipes call for large amounts of water/stock. Add the soup ingredients to the slow cooker first then add water/

stock only to cover. If a thinner soup is desired, add more liquid when serving.

MEATS:

• Trim fat, rinse well, and pat meat dry with paper towels.

• Browning meat beforehand 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 cooking bowl without touching the lid.

• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the bowl is always ½ to ¾ full.

• The size of the meat and the recommended cooking 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 the required cooking time.

• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as

mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.

FISH:

• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of

cooking.

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