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Cooking Guide for Probe Mode
FOOD/WEIGHT COOK TIME COOK TIME DESIRED
LOW HIGH TEMP*
Beef Roast (3 lbs/1.5 kg) 3-4 hours 1
1
⁄2 hours 145ºF/63ºC
Beef Brisket (4-5 lbs/2-2.2 kg) 8 hours 6 hours 145ºF/63ºC
Turkey Breast (6-7 lbs/3-3.5 kg) 6-7 hours 3-4 hours 180ºF/82ºC
Whole Chicken (4-6 lbs/2-3 kg) 6 hours 4 hours 180ºF/82ºC
Chicken Pieces
(bone-in) (3-4 lbs/1.5-2 kg) 4-5 hours 1
1
⁄2 hours 180ºF/82ºC
Chicken Breasts (4 lbs/2 kg) 4 hours 3
1
⁄2 hours 180ºF/82ºC
Fully Cooked Ham (7
1
⁄2 lbs/3.5-4 kg) 4-5 hours 3 hours 145ºF/63ºC
Pork Tenderloin (2-3 lbs/1-1.5 kg) 2-3 hours 1
1
⁄2-2 hours 160ºF/71ºC
Pork Roast (4-5 lbs/2-2.2 kg) 4-5 hours 2
1
⁄2 hours 160ºF/71ºC
Pork Chops (2-3 lbs/1-1.5 kg) 5 hours 2-3 hours 160ºF/71ºC
• Foods will continue to increase in
temperature after desired temperature
has been reached.
• The stoneware should be at least
half-filled for best results. If only
half-filled, check for doneness 1 to 2
hours earlier than recipe.
• Stirring is not necessary when slow
cooking and removing the glass lid
results in major heat loss and the
cooking time may need to be extend-
ed. However, if cooking on High, you
may want to stir occasionally.
• If cooking soups or stews, leave a
2-inch space between the top of the
stoneware 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
stoneware, cover and refrigerate
overnight. In the morning, simply place
the stoneware in the slow cooker.
Tips for Slow Cooking
• Do not use frozen, uncooked meat in
the slow cooker. Thaw any meat or
poultry before slow cooking.
• Some foods are not suited for extend-
ed cooking in the slow cooker. Pasta,
seafood, milk, cream, or sour cream
should be added 2 hours before serv-
ing. Evaporated milk or condensed
soups are perfect for the slow cooker.
• 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 on (and cook in) the fat.
• Slow cookers allow for very little evap-
oration. If making your favorite soup,
stew, or sauce, reduce the liquid called
for in the original recipe. If too thick,
liquid 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
*Per USDA food safety guidelines. Visit foodsafety.gov for more information.
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