Helpful Tips; Slow Cooking - Kemar KSC-660 Manual De Instrucciones

7. Helpful Tips

BROWN/SAUTÉ
• For even browning, it is important not to crowd the pot. Foods should be cooked in an
even layer. Cook larger portions in batches when necessary.
• When browning and sautéing foods before slow cooking, some items may produce a
lot of grease. To remove excess, use pot holders to carefully remove the pot from the
base; pour off the grease from the edge of the pot.
Return the cooking pot to the base and finish cooking.
• When browning meats, browned bits left in the bottom of the pot can be used to flavor
the dish. Simply add a small amount of liquid (like water, wine or broth) to the pan and
scrape up the browned bits with a wooden spoon – leave in pot.
Incorporate into the dish or sauce.
• Foods can be reheated with the "LOW" setting. Put precooked food into the cooking pot.
Set on "LOW" and stir until all ingredients are warmed through. Once food is simmering,
switch to "WARM" on the temperature control knob until ready to serve.
• For thicker dishes like stews, a small amount of liquid may need to be added to the pot
when reheating.

SLOW COOKING

• Browning foods before slow cooking can add more depth and flavor to the finished dish.
If time is short skip this step and add all ingredients to your cooking pot to slow cook.
The only exception is ground meats, which should always be browned before slow cooking.
• When converting a traditional slow cook recipe to include Brown/Sauté, the liquid
amount may need to be increased. This is because cooking starts at a higher
temperature than it would in a traditional slow cooker.
Recipes vary but we recommend checking the recipe halfway through cooking time.
• For best results, fill slow cooker at least one-quarter full but not more than
three-quarters full.
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