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Adapting Recipes
Some ingredients are not suited for
extended cooking in the slow cooker.
Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before
serving. Evaporated milk or condensed
soups are perfect for the slow cooker.
Many things can affect how quickly
a recipe will cook. The water and fat
content of a food, the temperature of
the food, and the size of the food will
all affect the cooking time. Food cut
into pieces will cook faster than whole
roasts or poultry.
Most meat and vegetable combinations
require at least 7 hours on Low.
The higher the fat content of the meat,
the less liquid is needed. If cooking
meat with a high fat content, place thick
onion slices underneath, so the meat
will not sit and cook in the fat.
Some recipes call for browning the
meat before slow cooking. This is only
to remove excess fat or for color; it is
not necessary for successful cooking.
Slow cookers have very little evaporation.
If making your favorite soup, stew, or
sauce, reduce the liquid or water called
for in the original recipe. If too thick,
liquids can be added later.
If cooking a vegetable-type casserole,
there will need to be liquid in the recipe
to prevent scorching on the sides of
the crock.
The Double Bowls offer two different cooking methods: the conventional slow cook
method or the faster, “bowls in the crock” method, as well as letting you cook two
different recipes at the same time
Using the Double Bowls with water in the crock works like a conventional slow
cooker. However, cooking with the Double Bowls in the base is very different.
This is a much faster cooking method and nothing like the conventional slow
cooker. This faster method should be used when time is a factor or with recipes
such as soups or stews.
Double Bowls
SLOW COOKER SIZE CAPACITY OF DOUBLE BOWLS
6 Quart 1
3
⁄4 quarts each
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