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Refer to pages 6-7 for cooking times, temperatures, and probe instructions.
Maple Boneless Pork Roast
Place 4-5 lb. (2-2.2 kg) boneless pork roast in slow cooker. Season with salt and
pepper. Pour
1
⁄2 cup (125 ml) of good quality maple syrup over pork. Spread top
of pork roast with 3 teaspoons (15 ml) of Dijon mustard. Top with 3 tablespoons
(45 ml) brown sugar. Cover, insert probe, and cook according to cooking guide.
Chicken Pieces with Lemon and Fresh Rosemary
Rinse and pat dry 4 lb. (2 kg) chicken pieces. Place pieces evenly in bottom of
slow cooker. Juice one lemon and pour over chicken. Sprinkle chicken liberally
with paprika. Top with 3-4 sprigs of fresh rosemary. Cover, insert probe, and cook
according to cooking guide.
Cranberry Orange Turkey Breast
Remove neck and giblets from 6-7 lb. (3-3.5 lb) turkey breast, rinse and pat dry.
Place in slow cooker, breast side up. Top with one 16 oz. (454 g) can of whole
berry cranberry sauce. Spread with zest of one large orange and season with salt
and pepper. Cover, insert probe, and cook according to cooking guide.
Cuban Pork Roast
In a small bowl mix together 1 teaspoon (5 ml) chili powder, 1 teaspoon (5 ml)
ground cumin, 1 teaspoon (5 ml) salt, 1 teaspoon (5 ml) pepper, 3 tablespoons (45
ml) fresh lemon juice, 3 tablespoons (45 ml) fresh lime juice, 2 tablespoons (30 ml)
oil, and
1
⁄4 cup (60 ml) dry sherry. Place 3-5 lb (1.5-2.2 kg) pork roast in ziptop bag
and pour mixture over. Marinate overnight in refrigerator. When ready to cook,
place roast in slow cooker. Cover, insert probe, and cook according to cooking
guide.
Creole Chicken
Remove neck and giblets from 3-4 lb. (1.5-2 kg) whole chicken. Rinse, pat dry,
and season with Creole seasoning (available in the spice aisle of most grocery
stores). Place chicken in slow cooker. Cover, insert probe, and cook according to
cooking guide.
Quick Temperature
Probe Recipes
840149500 Ev05 6/8/06 1:26 PM Page 12