Filter
Top Products
-E8- -E9-
QUESTIONS AND ANSWERS
Q
“Can I cook a roast without adding water?”
A
Yes – if cooked on LOW. We recommend a small amount because
the gravies are especially tasty. The more fat or “marbling” the
meat has, the less liquid you need. The liquid is needed to
properly soften and cook vegetables.
GUIDE TO ADAPTING YOUR OWN RECIPES
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 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. Therefore, everything can go into the Crock-Pot
®
slow cooker at one time. EXCEPTION: milk, sour cream or cream
should be added during last hour of cooking.
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
1
1
⁄2 to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE
FOR OVEN SAYS:
COOK ON LOW
IN SLOW COOKER:
OR COOK ON HIGH
IN SLOW COOKER:
428-0887(03EFM1)_ENG&FR (v).qxd 6/25/03 6:27 PM Page 8