Black+Decker MCD900BBD Manual De Uso Y Cuidado página 15

• Always roast with lid on. Open the lid as little as possible to ensure even
cooking and to keep heat from escaping.
• Using a meat thermometer can help significantly improve results; you will want
to remove the meat or poultry from the roaster when the reading is 5 to 10
degrees (Fahrenheit) below the desired temperature. The internal temperature
will continue to rise as the meat is resting after it has been removed.
SLOW COOKING
• The cooking pot should always be filled from ½ to 3⁄ 4 full, to avoid over and
under cooking.
• Always slow cook with the lid on.
- Open the lid as little as possible to assure even cooking. Every time the
lid is removed, the cooking time increases by 15–20 minutes.
• Most recipes can be cooked on either High or Low. Many recipes will give
the time for both.
- Low: Normally used for longer cook times and less tender cuts of meat,
8 to 10 hours
- High: Used to shorten cook time. One hour on High is equal to about
2 hours on Low.
SLOW COOKING INGREDIENT TIPS
SEASONINGS
• Fresh herbs should be added at the end of the cooking cycle. If cooked too
long they lose their color and flavor.
• Dried herbs work well in the slow cooker and can be added at the beginning.
They can become stronger on longer cooking; begin with less and add at
end, if needed.
MEATS
• The higher the fat content, the less liquid is needed. Also, place thickly sliced
onions under fattier meat to keep the meat above the drippings.
• Browning before cooking on the slow cooker settings is not necessary.
However, lightly coating meat with flour and browning it, gives more body
and flavor to sauces. This works for ground meat as well.
• Make sure the top of the meat does not touch the lid.
• Cooking times will vary depending upon the size and cut of the meat. Meat
with bone-in will take longer to cook. Lean meats and poultry will cook faster.
• Meats slow cooked in liquids develop great flavor with a minimum of effort.
• Use High for more tender cuts of meat; use Low for tougher cuts.
• Always thoroughly thaw meats before slow cooking them.
VEGETABLES
• Place vegetables such as carrots, potatoes, turnips, and beets at the very
bottom of the cooking pot and always cover them with liquids. They usually
take longer to cook than most meat.
• Vegetables cook well; they develop better flavor and don't break down as
they would in an oven.
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