This guide is designed to help you adapt recipes for the Crock-Pot
®
Slow Cooker-your own favourites
and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is
to save preparation time with fewer steps and less dirty dishes. and to keep cooking simple. In most
cases all ingredients can go into your Slow Cooker in the beginning and cook all day. Many of the
normal preparatory steps are unnecessary when using the Crock-Pot
®
Slow Cooker.
A few hints:
• Allow sufficient cooking time.
• Cook with the lid on.
• Do not add as much water as some non slow cooker recipes indicate.
• Remember - liquids do not “boil away” as in conventional cooking. Usually at the end of the cooking,
you will have more liquid than less.
• This is “one-step” cooking: many steps in recipes can be deleted. Add ingredients to the
Stoneware Cooking Pot at one time, adding liquid last, then cook for 8 - 10 hours.
• Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore
everything can go into the Crock-Pot
®
Slow Cooker at one time.
EXCEPTION:
Milk, soured cream
or cream should be added during the last hour of cooking.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
15 to 30 minutes
31 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 10 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
GUIDE TO ADAPTING RECIPES
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate
skillet or pan and drain well before adding to the cooking pot). Season with salt and pepper.
Place the meat in the cooking pot on top of vegetables.
• For pot roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe.
More juices are retained in meat and vegetables during slow cooking than in conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the Stoneware
Cooking Pot. In a Slow Cooker, meats generally cook faster than most vegetables.
• Fresh herbs and spices are preferred, but when dried, their flavor power may increase. Therefore,
use half the recommened amount called for. If you use fresh herbs or dried ground herbs and
spices, add during the last half hour of cooking.
• Because there is no direct heat at the bottom, always fill the Stoneware Cooking Pot at least half
full, to conform with recommended times. Small quantities can be prepared, but cooking times
may be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example,
substituting a can of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
• Beans must be softened completely before combining with sugar and/or acidic foods.
(
NOTE:
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. Cover
the beans with 3 times their volume of unsalted water and bring to the boil. Boil for 10 minutes,
reduce the heat, cover and allow simmer for 1
1
/
2
hours or until the beans are tender. Soaking in
water, if desired should be completed before boiling. Discard the water after soaking or boiling.
COOKING HINTS AND TIPS
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