WestBend 84306 Instruction Manual - Page 4

Cooking Tools to Use - Use plastic, rubber, wooden or smooth-edged metal cook tools on cooking pot. Do not use sharp edged metal cook tools (forks, knives, mashers, etc.) as these can scratch the coating on the pot. SLOW COOKING TIPS Foods will simmer along the sides of the pot at all settings as the heat is supplied from the sides of the base. As a result, foods can stick to the sides of the pot. To reduce severe sticking, stir foods occasionally. Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat from meat when possible before slow cooking. Remove skin from poultry, if desired, before cooking. Brown meat, if desired, in separate cooking utensil on top of range, then place into cooking pot. Do not use cooking pot on top of range or under a broiler or browning element as damage will occur. Raw vegetables typically take longer to cook than meats as the liquid simmers rather than boils. To ensure complete doneness of vegetables, cut into uniform, bite-size pieces, about ½-inch in size before adding to cooking pot. If desired, ingredients for recipe can be combined in cooking pot and kept refrigerated up to 2 days before cooking. When ready to cook, simply place pot into heating base and set heat control for desired setting. Insert a meat thermometer into roasts, hams or whole chickens to ensure meats are cooked to desired or recommended degree of doneness. Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these ingredients an hour before serving. Because milk, sour cream and natural cheese bread down during long hours of cooking, add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese. Rice and pasta may either be cooked separately or added uncooked during the last hour of cooking time. If added uncooked, make sure there are at least 2 cups of liquid in the cooking pot. Stir occasionally to prevent pieces from sticking together. An extra hour of cooking won't ruin the recipe, so don't worry if you get home late. Dinner will be waiting for you. To thicken juices for gravies, stews or sauces, add 2 to 3 tablespoons of quick-cooking tapioca before cooking, or thicken after cooking by adding a smooth paste made of 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Set heat control HI setting and stir until liquid thickens. 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 guide: 4