Filter
Top Products
-E8- -E9-
GUIDE TO ADAPTING YOUR OWN RECIPES
This guide is designed to help you adapt recipes to the slow cooker — your
own favorites and prized recipes collected from friends, food companies,
newspapers and magazines. Our aim is to save preparation time with fewer
steps and dishes and to keep cooking simple. In most cases, all ingredients
can go into your slow cooker in the beginning and can cook all day. Many
preparatory steps are unnecessary when using the slow cooker. A few hints:
•Allow sufficient cooking time.
• Cook with cover on.
• Do not add as much water as some recipes indicate.
•Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to stoneware at one time and cook 8 to 12 hours (add any
liquid last).
•Vegetables do not overcook as they do when boiled in your oven or on
your range. Therefore, everything can go into the slow cooker at one
time. EXCEPTION: milk, sour cream or cream should be added during
last hour.
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before
adding to slow cooker. Don’t overcook — just until slightly tender. If
cooked rice is called for, stir in with other ingredients; add
1
⁄
4
cup extra
liquid per
1
⁄
4
cup of raw rice. Use long grain converted rice for best results
in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount.
One cup of liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other
ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed,
due to strong flavor. Since vegetables develop their full flavor potential with
slow cooking, expect delicious results even when you reduce quantities.
Because vegetables take longer to cook than meat, slice or chop them
when possible.
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
IF RECIPE
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
3122CH (428-0960) visual.qxd 7/7/03 4:54 PM Page 8