Waring WSC650 Manual - page 10
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should be added during the last 30 minutes of cooking time to
prevent overcooking.
• Eachtimeyouremovethelid,youwillloseheatandwillneed
to add 15 to 20 minutes to your cooking time. If you do need
to stir (or peek), lift the lid just slightly so that you can get the
spoon or spatula in.
• Ifusingfrozenfoods,thawthemcompletelybeforeaddingto
slow cooker.
• Driedbeansshouldbesoakedovernight,thenrinsed,drained
and rinsed again before cooking. Do not add salt or any acid
to beans when cooking, as it will prevent them from softening
completely. Dried beans can be cooked ahead, drained and
frozen. Thaw before adding to your favorite recipes.
• Cookinggroundmeatsintheslowcookerwithoutbrowning
them first is not recommended, as ground meat has a high
incidence of bacterial contamination. Ground meats used in
the slow cooker should be browned first. We strongly advise
against cooking meatloaf in the slow cooker.
• Mostoftherecipesinthisbookarecookedonlowusingthe
timer function, to allow you maximum freedom to go on to
do other tasks. Most meats are better when cooked on low
(slower) than on high, and the recipes are written with this in
mind. If you prefer to slow cook on high, cut the cooking time
in half.
To adapt your own recipes to the Slow Cooker:
• Formostrecipes,reducethecookingliquidbyatleast50%
(soups are the exception). Liquids do not evaporate as they
do in traditional cooking, and you often will end up with more
liquid than when you began.
• Inmostcases,allingredientscangointheslowcookerat
once and can cook all day on low setting. While it is not
necessary to brown or sauté vegetables (onions, carrots,
celery, peppers, etc.), it may add to the flavor. Browning meats
adds to their taste and visual appeal, and helps to remove fat.
• Certaincutsofmeataremoreappropriateforslowcooker
cooking: brisket, tip roast, chuck or rump roast, beef bottom
round, pork shoulder or Boston butt, lamb shoulder, venison,
chicken legs and thighs. Particularly lean cuts such as
boneless, skinless chicken breast or “new generation” pork
loin or tenderloin may seem dry when prepared in a slow