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•
If the ceramic cooking vessel is filled less then half full, suggested cooking times
should be reduced.
•
Less tender, less expensive cuts of meat are better suited to slow cooking than
expensive cuts of meat. Remove excess fat from meat when possible before
slow cooking. Remove skin from poultry, if desired, before cooking.
•
Raw vegetables take longer to cook than meats as the liquid simmers rather
than boils. Cut vegetables into uniform, bite-size pieces to cook evenly.
•
You may fill the ceramic cooking vessel with food the night before cooking and
refrigerate. When ready, place ceramic cooking vessel into the heating base and
cook. The gradual warming will not harm the ceramic cooking vessel. Do not
preheat the heating base.
•
Insert a meat thermometer into roast, hams or whole chickens to ensure meats
are cooked to recommended temperature. Fresh or thawed fish and seafood fall
apart during long hours of cooking. Add these ingredients an hour before
serving.
•
Milk, sour cream and natural cheese break down during long hours of cooking.
Add these ingredients just before serving or substitute with undiluted condensed
creamed canned soups or evaporated milk. Processed cheese tends to give
better results than naturally aged cheese.
•
Rice and pasta may be added uncooked during the last hour of cooking time. If
added uncooked, make sure there are at least two cups of liquid in the ceramic
cooking vessel. Stir occasionally to prevent sticking.
R
ECIPES
Many of your favorite recipes may be adapted to the West Bend
®
Crockery™ Slow
Cooker. To do so, use the following guide.
If your recipe says to cook
for…
Cook at “LO” for… Cook at “HI” for…
30 minutes 6 to 8 hours 3 to 4 hours
35 to 60 minutes 8 to 10 hours 5 to 6 hours
1 to 3 hours 10 to 12 hours 7 to 8 hours
We have included some of our favorite recipes using the West Bend
®
Crockery™
Slow Cooker to get you started.
Corned Beef and Cabbage
3 – 4 lbs Corned beef brisket
1 medium onion – sliced
½ tsp celery seed
½ tsp mustard seed
1 clove garlic – minced
1 bay leaf
1 small head cabbage – cut into
wedges
water
Cooking Time: “LO” = 8 to 10 hours
1. Place brisket with liquid and spices from package into ceramic cooking vessel.
Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough
water to cover brisket. Cover and cook at “LO” for 8 to 10 hours or until brisket
is fork tender.
2. During last hour of cooking, add cabbage wedges and continue cooking at
“LO.” Discard cooking liquid and spices. Serves 6.