SLOW COOKER HINTS.

Byline: Natalie Haughton Daily News Food Editor

After several months of experimenting, creating and testing a variety of recipes in different slow cookers, here's a list of tips I compiled that should help make your slow-cooking adventures a breeze - and hassle-free. Have fun and enjoy

To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert.

For best results, it's recommended by most manufacturers that the slow cooker be filled half to three-quarters full. Refer to the instruction manual that came with your pot for specifics.

Keep perishable foods, such as meats, poultry, fish and vegetables, refrigerated until preparation and cooking time. If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each item separately and store in the fridge.

Use lean meats and skinless poultry, well trimmed of fat, so you end up with the least amount of fat in finished slow-cooker dishes.

Generally, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker.

To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extension of the cooking time may be required. Remove the lid only to stir food or check for doneness.

Use cooking times as guidelines. Pots vary; each one is not exactly the same and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow recipe directions carefully.

Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.

For best flavor and texture, brown ground beef or ground turkey on top of the stove before adding to the slow cooker. With few exceptions, it's not necessary to brown other meats.

To prevent dairy products from curdling, generally add milk, whipping cream, sour cream or cheeses sometime during the last hour of cooking time. If heating cheeses for long periods, use processed cheeses or cheese spreads, because they can tolerate more heat.

Because flavors often become diluted with long slow cooking, it's important to taste slow-cooker creations before serving and adjust the seasonings. I often add seasoned salt and garlic pepper to jazz up the flavor of a dish at the end of the cooking time.

Colors often fade with long, slow cooking, so for eye appeal, dress up slow-cooker dishes with a colorful garnish of your choice such as chopped fresh parsley, cilantro or watercress, basil or other fresh herbs, sliced green onions, chopped tomatoes or red bell peppers, shredded carrots, shredded cheeses, nonfat yogurt, sour cream, lemon or lime wedges, cooked crumbled bacon or sliced radishes.