Bedienungsanleitung Crock Pot CR030X (Seite 6 von 116) (Alle Sprachen)

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GUIDE TO ADAPTING RECIPES

This guide is designed to help you adapt your own and other recipes for your Crock-Pot® slow cooker. Many of the normal

preparatory steps are unnecessary when using your Crock-Pot® slow cooker. In most cases all ingredients can go into your

slow cooker at once and cook all day. General:

• Allow sufficient cooking time.

• Always cook with the lid on.

• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the

recipe.

• It might appear that our recipes only have a small quantity of liquid in them but the slow cooking process differs from

other cooking methods in that the added liquid in the recipe will almost double during the cooking time. So, if you are

adapting a recipe for your slow cooker, please reduce the amount of liquid before cooking.

RECIPE TIME COOK ON LOW COOK ON HIGH

15 - 30 minutes 4 - 6 hours 1½ - 2 hours

30 - 45 minutes 6 - 10 hours 3 - 4 hours

50 minutes - 3 hours 8 - 10 hours 4 - 6 hours

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, first partially cook the pasta in boiling water until just tender. Add the pasta during the last 30

minutes of cooking time.

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 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.

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 beginning.

• 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.

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.

• 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.

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