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HINTS FOR KEEP WARM
• Used for short periods of time after food is cooked.
HINTS FOR SLOW COOK
• When slow cooking, remember that liquids do not boil away like they do
in conventional cooking. Reduce the amount of liquid in any recipe that
is not designed for a roaster oven by one-half. The exceptions to this rule
are rice and soups. Remember, liquids can always be added at a later
time if necessary.
• If a recipe results in too much liquid at the end of the cooking time, remove
the lid and turn the control knob to the steam temperature
setting. After about 30-45 minutes the amount of liquid should be reduced.
• It is not necessary to use the rack when cooking meats and poultry on
slow cook.
• Vegetables such as carrots and potatoes require longer cooking times
than most meats. Place them on the bottom of the liner and cover them
with liquid.
• If adding fresh milk or yogurt, it should be done during the last 2 hours.
Evaporated milk may be added at the start of cooking. If possible,
substitute condensed soups for fresh milk or yogurt.
• Rice and pasta are not recommended for long cooking periods. Cook
them separately and then add to the recipe during the last 30 minutes.
• For every 30 minutes called for in a standard recipe, cook for
1-1
1
⁄
2
hours on slow cook.
STEAM CHART
1. Trim and clean all vegetables.
2 Place liner into base. Place rack into liner.
3. Add 4 cups of hot water to liner then cover.
4. Preheat roaster oven on the steam setting.
5. Place food on the rack in the liner then cover.
6. Steam according to chart or until done. Steam times may vary.
Note: Cooking times represent a full load of food.
FOOD (FRESH) APPROXIMATE COOKING TIME
broccoli, stalks 45-60 minutes
cabbage, wedges 60-75 minutes
carrots, whole 60-75 minutes
cauliflower, whole 45-60 minutes
fish fillets 15-25 minutes
fish steaks 15-25 minutes
potatoes, whole-new 60-75 minutes
squash, acorn or butternut, halved 35-45 minutes