Cook's essentials Technique CETGSC6 Gebruikershandleiding - Pagina 5
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Multifunction Control to Setting #4. After the water is boiling, add food,
reduce the heat to Setting #3 and cook for the desired amount of time.
To Bake in the "Does It All"
™
Place the Removable Cooking Pan into the Slow Cooker Base. Place
a rack in the pan. Select a heat-resistant baking pan that will fit into
the Slow Cooker. Coat with cooking spray. Place the food in the
baking pan and set on top of the rack. Some items may need to be
covered with foil to bake. Place the Glass Lid with Knob on top of
the pan. Turn the Power Toggle Switch to I, and the Multifunction
Control to Setting #3. Bake for the desired time.
• Always place a cooking rack in the bottom of the Removable
Cooking Pan when steaming or baking foods.
• Always use a pot holder to carefully open the Glass Lid.
• After the desired amount of cooking time, the food should be
done. However, due to variations in size and cut of foods, always
check meats and poultry with a cooking thermometer for doneness.
• When done, carefully remove the food and turn the Multifunction
Control or Slow Cook Control to "OFF."
• CAUTION: To avoid any sparks at the outlet while disconnecting
the plug, make sure the power is "Off" before disconnecting the
plug from the outlet.
• Reminder: The heat continues to be "On" until the appliance is
turned to the "Off" position.
TIPS FOR SLOW COOKING
• When cooking in a Slow Cooker, liquids do not boil away as in
conventional stovetop cooking. Reduce the amount of liquid in any
recipe that is not designed for a slow cooker, except for rice and
soups. Liquids may always be added during the cooking process.
• High fat meats may result in dishes with less flavor. Pre-cooking or
browning will help reduce the amount of fat and help preserve
the color. The higher the fat content, the less liquid needed.
• Foods cut into uniform pieces will cook faster and more evenly
than foods left whole such as roasts or poultry.
• Vegetables may take longer to cook than meats. Potatoes, carrots,
turnips, etc., should be placed at the bottom of Cooker and
covered with liquid.
Slow Cooker:
8
SUGGESTED COOKING CHART
The following times are meant to be used as guidelines only. However, due to variations
in size and cut of foods, always be sure that the food is truly done, use a cooking
thermometer. Check periodically so you do not overcook.
MFC=Multifunction Control
SCC=Slow Cook Control
FOOD
METHOD
TIME
Beef, Lamb, & Pork—Lean
Lean Brisket
Slow Cook
5-6 hr
Lean Brisket
Slow Cook
8-9 hr
Lean Flank Steak
Slow Cook
5-6 hr
Lean Flank Steak
Slow Cook
8-9 hr
Lean Hamburger
Pan Fry
6-8 min
Lean Pot Roast
Slow Cook
5-6 hr
Lean Pot Roast
Slow Cook
8-9 hr
Lamb, ground
Sauté
8-10 min
Pork roast, boneless
Slow Cook
4-5 hr
Pork roast, boneless
Slow Cook
7-8 hr
Pork loin chops
Simmer
20 min
Pork loin chops
Braise
2-3 hr
Lean Ham (cooked)
Sauté
6-8 min
Breads/Cakes
Bread Pudding
Steam
25-30 min
Cornbread
Bake
20-25 min
Single layer cake
Bake
25-30 min
One-dish casseroles
Bake
30-40 min
One-dish casseroles
Bake
40-50 min
Eggs
Poached
Steam
20 min
Scrambled
Sauté
5-6 min
Fruits
Apples
Bake
15-18 min
Peaches
Steam
5-6 min
Pineapple
Steam
7-8 min
Pasta/Wheats
Pasta
Boil
10-20 min
Risotto
Simmer
20-25 min
Rice, Brown
Simmer
30-40 min
Rice, White
Simmer
20 min
Poultry
Chicken breasts
Sauté
10-12 min
Chicken breasts
Slow Cook
3-4 hr
MFC
NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
SCC High
2
1
/
-4 lbs.
2
SCC Low
2
1
/
-4 lbs.
2
SCC High
2
1
/
-4 lbs.
2
SCC Low
2
1
/
-4 lbs.
2
MFC #3
SCC High
2
1
/
-4 lbs.
2
SCC Low
2
1
/
-4 lbs.
2
MFC #3
SCC High
3-4 lbs.
SCC Low
3-4 lbs.
MFC #2
1
/
-inch thick
2
MFC # 3/2
MFC #3
MFC #2
steam on rack
MFC #3
8-in. baking pan
MFC #3
8-in. baking pan
MFC #3
cook covered in baking pan
SCC High
cook covered in baking pan
MFC #2
steam on rack
MFC #3
MFC #3
cook covered in baking pan
MFC #2
steam on rack
MFC #2
steam on rack
MFC #4
depending on size of pasta
MFC #2
MFC #2
MFC #2
MFC #3
SCC High
9