Usda Cooking Guidelines - Beautiful 19162 Manual De Instrucciones

USDA Cooking Guidelines

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should
be cooked to an internal temperature of 145°F/63°C. Pork should be cooked to an
internal temperature of 160°F/71°C and poultry products should be cooked to an
internal temperature of 170°F/77°C - 180°F/82°C to be sure any harmful bacteria
have been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165°F/74°C.
Beautiful Hints For Slow Cooking
• Less tender, cheaper cuts of meat are better candidates for slow cooking
than more expensive varieties.
• Meats will not brown during the cooking process. Browning fatty meats
will reduce the amount of fat and help to preserve color while adding
richer flavor. Heat a small amount of oil in a skillet and brown meats
prior to putting into the ceramic insert.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• When cooking in a Programmable Slow Cooker, remember that liquids do
not boil away like they do in conventional cooking. Reduce the amount
of liquid in any recipe that is not designed for a Programmable Slow
Cooker. The exceptions to this rule would be rice and soups. Remember,
liquids can always be added at a later time if necessary. If a recipe
results in too much liquid at the end of the cooking time, remove the
cover and re-program the Programmable Slow Cooker to continue to cook
HIGH for 1 hour. Check every 15 minutes. After about 30 to 45 minutes
the amount of liquid will be reduced.
• When cooking soups or stews, allow a 2-inch space between the food and
the top of the ceramic insert, to allow ingredients to simmer.
• Foods cut into uniform pieces will cook faster and more evenly than
foods left whole such as roast or poultry.
• Root vegetables such as carrots, potatoes, turnips and beets require
longer cooking time than many meats. Be sure to place them on the bottom
of the Programmable Slow Cooker and cover them with liquid.
• Add fresh dairy products (milk, sour cream or yogurt) prior to serving.
Evaporated milk or condensed creamed soups may be added at the start of
cooking.
19162, 19163, 19164, 19165, 19166 BTFL programmable slow cooker_IM_R6.indd 19 19162, 19163, 19164, 19165, 19166 BTFL programmable slow cooker_IM_R6.indd 19
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