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OPERATING INSTRUCTIONS
Traditional Recipe
Time
Slow Cooker
Recipe Time
5
GUIDE TO SLOW COOKING
15-30 minutes
4-6 hours on
LOW
60 minutes
6-8 hours on
LOW
1-3 hours
8-12 hours on
LOW
Always allow sufficient time for the food
to cook. It is almost impossible to
overcook food in a slow cooker,
particularly when using the low or warm
settings. Most recipes contained within
this book can be cooked on any one of
the temperature settings, however
cooking times will vary accordingly.
Each recipe in this book will give
specific instructions indicating the
appropriate temperature setting as wel
l
as the suggested cooking times.
GUIDE TO SLOW COOKING
Your favorite traditional recipes can be
adapted easily by halving the amount
of liquid and increasing the cooking time
considerably. See the guide below for
suggested cooking times and settings
when adjusting your favorite recipes.
Note
: These times are approximate.
Times can vary depending on
ingredients and quantities in recipes.
All food should be cooked with the glass
lid in place. Each time the lid is lifted,
both the heat and moisture in the food
are lost. Cooking times should thus be
extended by approximately 30 minutes.
LIQUID AMOUNTS
When food is cooking in your slow
cooker, very little moisture boils away.
To compensate this, it is advisable to
halve the liquid content of traditional
recipes. However, if after cooking, the
liquid content is excessive, remove the
lid and operate the slow cooker on the
high setting for 30-45 minutes or until
the liquid reduces by the desired
amount.
COOKING RECIPES
Cheesy Brocolli Quiche
Ingredients:
2 Tbs. corn oil
2 lbs. boneless skinless chicken breasts
10 oz. frozen chopped broccoli, thawed
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp salt
1 cup evaporated milk
2 eggs beaten
1 cup shredded cheddar cheese
2 Tbs. chopped onion
2 tsp. dried parsley flakes
Directions:
Coat slow cooker with oil. Add chicken and broccoli and cook on low 6-8 hours or
on high 3-4 hours until fork tender. Stir together flour, baking powder, salt, milk,
and eggs; fold in the cheese, onion, and parsley. Pour the mixture over the
chicken and broccoli; cook 1 hour on high.
10
STIRRING FOOD
Little or no stirring is required when using
the low or warm setting. When using the
high setting, stirring ensures even flavor
distribution.
Heat
Setting
Low High
4-5 Lb.
Chicken
6-8 Hours 3-4 Hours
4-5 Lb. Pot
Roast
6-8 Hours 4-5 Hours
Beef Stew 8-10 Hours 4-5 Hours
Chili 8-10 Hours 4-5 Hours
Vegetable
Soup
6-8 Hours 3-4 Hours
*The cooking times given above should be
used ONLY
as a guide. It is recommended
that a thermometer be used to check the
temperature to ensure the food is completely
cooked.
• The cover of the slow cooker does not
form a tight fit on the ceramic pot but
should be centered on the ceramic pot
for best results. Do not remove the
glass cover unnecessarily - this will
result in major heat loss. Do not cook
without the glass cover in place.
• Stirring is not normally needed when
using a slow cooker. However, if cooking
on high, you may want to stir occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results in
too much liquid at the end of the cooking
time, remove glass cover, set the cooking
mode to “High”, and reduce the liquid by
simmering. This will take 30-45 minutes.
• The slow cooker should be at least half-
filled for best results.
• If cooking soups or stews, leave a 2-inch
space between the top of the ceramic pot
and the food so that the food may be
allowed to simmer.
• Many recipes call for cooking all day. You
can also prepare the recipe the night
before by placing all ingredients in the
ceramic pot, cover and refrigerate
overnight. In the morning, simply place
the ceramic pot in the slow cooker and
select the temperature setting.
BASIC COOKING TIME GUIDE
TIPS FOR SLOW COOKING
Beef Bourguignon
Ingredients:
6 strips of bacon, cut into 1-2” pieces
3 lbs. beef rump roast, cut into 1” cubes
3 large carrots peeled and sliced
1 medium onion chopped
1 tsp. salt
1/2 tsp. fresh ground pepper
3 Tbs. white all purpose flour
3 Tbs. beef broth concentrate
2 cups red or Burgundy wine
1/2 cup brandy
1 Tbs. tomato paste
2 cloves fresh garlic or 1 tsp minced garlic from jar
1/2 tsp. whole thyme
1 Whole bay leaf
1/2 lb. pearl onions
1 lb. fresh mushrooms, sliced
Directions:
Cook bacon in large skillet until crisp. Remove from pan and drain. Add cubed
beef to bacon fat and brown well. Place browned beef cubes in slow cooker.
Lightly brown carrot and chopped onion then add to slow cooker. Season with salt
and pepper. Stir in flour. Add beef broth concentrate, cooked bacon, wine and
brandy, tomato paste, garlic, bay leaf, pearl onions, and mushrooms, mix well.
Cover cook on Low 10-12 hours or on High for 5-6 hours.
Cooking Tip
Place unused portion of tomato paste in ice-cube tray. Wait till frozen then
store in a freezer bag for future use. Each ice-cube is equivalent to 1 Tbs.
of tomato paste.