5
RECIPE TIME
COOK ON LOW
COOK ON HIGH
15 - 30 minutes
4 - 6 hours
1½ - 2 hours
30 - 45 minutes
6 - 10 hours
3 - 4 hours
50 minutes - 3 hours
8 - 10 hours
4 - 6 hours
PASTA AND RICE:
• For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in boiling water until just tender. Add the pasta during the last 30
minutes of cooking time.
BEANS:
• Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening
effect on beans and will prevent softening.
• Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
• Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
• Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
• When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
• Place vegetables near the bottom of the cooking bowl to help cooking.
HERBS AND SPICES:
• Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
flavour will dissipate over long cook times.
• Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
• The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use
herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK:
• Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times.
MEATS:
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
• Meat should be positioned so that it rests in the cooking bowl without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
bowl is always ½ to ¾ full.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
• The size of the meat and the recommended cooking times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook
faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone
versus boneless will increase the required cooking time.
FISH:
• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
