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QUESTIONS AND ANSWERS
Q “What if the food isn’t done after 8 hours…when the recipe
says 8 to 10 hours?”
A This is due to voltage variations which are commonplace everywhere;
altitude; or even extreme humidity. The slight fluctuations in power do
not have a noticeable effect on most appliances; however, it can
slightly alter the cooking times. Allow plenty of time, and remember, it
is practically impossible to overcook. You will learn through experience
whether to decrease or increase cooking times.
Q “Must the Crock-Pot
®
slow cooker be covered? Is it necessary
to stir?”
A Cook with the cover on. The slow cooker will not recover heat losses
quickly when cooking on LOW (I) setting. Significant amounts of heat
escape whenever the lid is removed; therefore the cooking time must
be extended. Avoid frequent removal of the cover for checking cook-
ing progress or stirring. Never remove cover during the first 2 hours
when baking breads or cakes. It is not necessary to stir while cooking
on LOW (I) heat. While using HIGH (II) heat for short periods, occa-
sional stirring improves the distribution of flavors.
Q “How about thickening the juices or making gravy?”
A Add some quick-cooking tapioca to any recipe when you want to
make a thick gravy. Add the tapioca at the beginning and it will
thicken as it cooks! Or you may remove the solid foods, leaving the
juices. Prepare a smooth paste of approximately
1
/
2
cup flour or
cornstarch to
1
/
2
cup water or 4 tablespoons melted butter. Pour
mixture into liquid in stoneware and stir well. Turn to HIGH (II) and
when it comes to a boil (about 15 minutes) it’s ready.
Q “Can I cook a roast without adding water?”
A Yes – if cooked on LOW (I). 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.
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HINTS AND TIPS (CONT.)
in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4
pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers,
and 6 pounds for 6-quart slow cookers.
•
If you select a smaller roast, alter the amount of vegetables or potatoes
so that the stoneware is
1
/
2
to
3
/
4
full.
•
Always remember, the size of the meat and the recommended cook
time are just estimates. The exact weight of a roast that can be cooked
in the slow cooker will depend upon the specific cut, meat configura-
tion, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit,
or lighter vegetables such as mushrooms, diced onion, eggplant, or fine-
ly minced vegetables. This will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than meats
with more connective tissue and fat such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not
touch the lid.
• If you are cooking frozen meats (such as roasts or chickens), you must
first add at least 1 cup of warm liquid. The liquid will act as a "cushion"
to prevent sudden temperature changes. For most recipes containing
cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours
on HIGH. For large cuts of frozen meat, it may take much longer to
defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle,
during last fifteen minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged in a single layer
so they cook easily and serve attractively.
Visit the Crock-Pot
®
web site at www.crockpot.com, for additional Hints
and Tips, Questions and Answers, and Recipes.
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