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GUIDE TO ADAPTING YOUR OWN RECIPES
This guide is designed to help you adapt recipes to the 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 slow cooker in the beginning and can cook all day. Many
preparatory steps are unnecessary when using the 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 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 slow cooker 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.
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before
adding to slow cooker. Don’t overcook — just until 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 of liquid is enough for any recipe unless it contains rice or pasta.
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 the recommended 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 slow cooker; 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.
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
IF RECIPE
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
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