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This guide is designed to help you adapt recipes to the Crock-Pot
®
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
slow cooker in the beginning and can cook all day. Many preparatory steps are
unnecessary when using the Crock-Pot
®
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
the 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.
-6-
GUIDE TO ADAPTING RECIPES
These weights depend on shape. Extended cooking times may be necessary for
these larger cuts.
6-7 QUART MODELS (3656 and 3670)
Important: When using the 6 and 7 quart models, all recipes may be used but should
be doubled according to the guidelines below.
• Liquids in soups, stews, sauces, or meat and vegetable combinations should be
increased by one-half and not doubled. For example: the recipe in the book calls
for 1 cup of liquid. Begin with 1
1
⁄2 cups when doubling the recipe; add liquid only if
necessary.
NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary
to double the liquid along with other ingredients.
• Do not double strongly flavored food such as onions, or herbs and seasonings such
as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust
seasonings, if necessary, just before serving.
The size of meat cuts may also be increased. Follow these hints:
• Meat quantities in casseroles, soups, stews or sauces should be doubled.
• When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a
similar weight.
• Beef roasts, pork roasts or hams should be increased but not doubled because
vegetables are included due to the size and shape of the meat cuts. Use one 4 to 5
pound roast or ham.
• Cooking times for all recipes will be similar to those listed for smaller-sized recipes.
If much larger meat cuts are served, it may be necessary to increase cooking time
by 2 to 3 hours on LOW or 1 to 2 hours on HIGH.