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Tips for Slow Cooking
The Cover of the slow cooker does not
form a tight fit on the Crock but should
be centered on the Crock for best results.
Do not remove the Cover unnecessarily—
this results in major heat loss. Do not
cook without Cover in place.
Stirring is not necessary when slow cooking.
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 the Cover, turn the Control
Knob to High, and reduce the liquid by
simmering. This will take 30 to 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
Crock and the food so that the recipe
can come to a simmer.
Many recipes call for cooking all day.
If your morning schedule doesn’t allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
Crock, cover, and refrigerate overnight.
In the morning, simply place Crock
in the slow cooker and select the
temperature setting.
Meat and poultry require at least 7 to 8
hours on Low. Do not use frozen meat
in the slow cooker. Thaw any meat or
poultry before slow cooking.
Removing Cover and Crock
When removing the Cover, tilt so that
the opening faces away from you to
avoid being burned by steam.
The sides of the Base of the slow
cooker get very warm because
the heating elements are located
here. Use the handles on the Base
if necessary. Use hot mitts to remove
the Crock.
Basic Cooking Chart/Hours Required
HEAT SETTING LOW HIGH
4 lb. Whole Chicken 8 4
3-4 lb. Beef Roast 10 5
3-4 lb. Boneless, Smoked Ham 8 4