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You are probably ready to develop new
recipes for use in your slow cooker. If
the recipe was originally cooked in a
saucepan on the stovetop, or slow
roasted in the oven, adapting the recipe
should be easy.
This slow cooker is designed to bring
ingredients up to cooking temperature
quickly. It may reach a full boil and cook
faster than other slow cookers you have
used. Because the slow cooker reaches
its cooking temperature rapidly, older
recipes may need to be adjusted. Some
recipes may now take less cooking
time.
If You’ve Used a Slow Cooker Before
Cooking in a slow cooker is easy but
different from conventional methods.
Take a few minutes and read “How to
Use” and “Tips for Slow Cooking.” Then
try some of the recipes.
You’ll soon be convinced that a slow
cooker is a necessity. There are also
many slow cooker recipe books avail-
able in the library or book store. If you
have any questions, call our toll-free
customer service number. We’ll be glad
to help.
Our slow cooker heats from the sides.
The Base slowly raises the temperature
of the Crock. Whether cooked on Low
or High, the final temperature of the
food is the same, about 200°F. The
only difference is the amount of time
the cooking process takes. Read the
section on “Adapting Recipes” for more
information.
If You’ve NEVER Used a Slow Cooker
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.
Slow cookers allow very little evapora-
tion. 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.
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