|Set of instructions|
Date: Sun, 28 Apr 1996 21:10:43 -0500 From: awilson@...
There are a few tricks to remember when "baking" in one of these pots.
First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect.
With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread.
When using a deep fryer type of slow cooker, check frequently to make sure the water hasn't evaporated. Add more water if needed.
In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done.
When using a standard cake mix, the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. [You do??? --KL] It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more mosture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape.
The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other: Coffee can, 2 lb, two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1½ quart Three vegetable cans, 16 oz Souffle dishes and springform pans also work, when they fit in the pot.
Source: Crockery Cookery, by Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still be in print. Bantam Books.
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