Manual Cuisinart csc400u (page 8 of 87) (English)

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To adapt your own recipes to the Slow Cooker:

› For most recipes, reduce the cooking liquid by at least 50% (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.

› In most cases, all ingredients can go in the Slow Cooker at 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.

› Certain cuts of meat are more appropriate for Slow Cooker 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 Cooker. See list of meats that are best in Slow

Cooker (page 6).

› Dairy products (milk, sour cream, some cheeses) will break down and curdle

during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add

dairy products during the last 30 minutes of cooking.

› When making soups, add solid ingredients to Slow Cooker and then liquid to

cover. If a thinner soup is desired, add more liquid to taste.

› If your recipe calls for precooked pasta – UNDERCOOK it.

› Add cooked rice to recipes during last hour of cooking.

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Cuisinart csc400u Manual

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