Rival Oval Crock-Pot, Owner'S Manual

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BEANS

Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the

beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard

water after boiling.

Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar

and acid have a hardening effect on beans and will prevent softening.) After boiling beans 10

minutes, reduce heat, cover and allow to simmer 1 1⁄2 hours or until beans are tender. Soaking in

water, if desired, should be completed before boiling. Discard water after soaking or boiling.
SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception:

eggplant should be parboiled or sauteed, due to strong flavor.

Since vegetables develop their full flavor potential with slow cooking, expect delicious results even

when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them

when possible.
HERBS AND SPICES

Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half recom-

mended amount. If you use ground herbs and spices, add during last hour of cooking.
MILK

Milk, cream and sour cream tend to break down during extended cooking. When possible add

during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for

extended times.
SOUPS

Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to stoneware; then

add water only to cover. If thinner soup is desired, add more liquid at serving time.

If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last

hour of cooking, stir in milk or cream as called for.

ADAPTING RECIPES

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This guide is designed to help you adapt recipes to the Crock-Pot

®

slow cooker — your

own favorites and prized recipes collected from friends, food companies, newspapers

and magazines. Our aim is to save preparation time with fewer steps and dishes…and

to keep cooking simple. In most cases, all ingredients can go into your stoneware in

the beginning and can cook all day. Many preparatory steps are unnecessary when

using the Crock-Pot

®

slow cooker. A few hints:

• Allow sufficient cooking time.*
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll

have more liquid at the end of cooking instead of less.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to

the stoneware at one time and cook 8 to 12 hours (add any liquid last).

• Vegetables do not overcook as they do when boiled in your oven or on your range.

Therefore, everything can go into the stoneware at one time. Exception: milk, sour

cream or cream should be added during last hour.

TIME GUIDE

*Most uncooked meat and vegetable combinations will require at least 8 hours on 

LOW

.

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t over-

cook — just till slightly tender. If cooked rice is called for, stir in with other ingredients; add 

1

⁄

4

cup

extra liquid per 

1

⁄

4

cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup liquid is enough

for any recipe unless it contains rice or pasta.

GUIDE FOR ADAPTING RECIPES

The oval Crock-Pot

®

slow cooker is perfect for so many of your favorite foods. Use the recipes in this

book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE:

• Bone-in cuts like ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-style ribs, up to 

2 slabs (2 to 3 pounds each) fit easily in the crock. Bone-in, 3 to 5 pounds, pork loin roasts or

hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to

approximately 6 pounds.

• No longer is there a need to cut or stack pieces of meat. The shape is natural for blade or arm

pot roasts, chops or ham steaks.

• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with

plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage

with corned beef.

• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or

baked apples can be arranged in a single layer so they cook easily and serves attractively.

• Serving all of your favorite casseroles, soups and stews couldn’t be easier. The open area makes

this slow cooker a welcome guest on any buffet table.

YOUR OVAL CROCK-POT

®

SLOW COOKER

15 to 30 minutes
35 to 45 minutes

50 minutes to 3 hours

4 to 6 hours

6 to 10 hours
8 to 18 hours

1

1

⁄

2

to 2 hours

3 to 4 hours
4 to 6 hours

IF RECIPE SAYS:

COOK ON LOW:

OR COOK ON HIGH:

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