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- High: Cooking on high setting is similar to a covered pot on the stovetop.
Foods will cook on high in about half the time required for low cooking.
Additional liquid may be required as foods can boil on high.
- Warm: Only use to keep cooked foods at a food-safe serving temperature and
should not be used to cook foods. It is not recommended to use “Warm” for
more than 4 hours.
• Many standard recipes can be converted to slow cooker recipes with a few simple tips:
- Vegetables such as carrots, potatoes, turnips, and beats require longer cooking
times than most meats. Always place them on the bottom of the stoneware pot
and cover them with liquids.
- If adding fresh milk, yogurt, or cheese it should be done during the last 2 hours
of cooking. 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 slow cooker during the last 30 minutes.
- Liquids do not boil away in a slow cooker like they do in conventional cooking.
Reduce the amount of liquid in any recipe not designed for a slow cooker. The
only exception would be soups.
• Foods cut into uniform pieces will cook faster and more evenly than foods left
whole such as roast or poultry
• Removed excess fat before serving with a slice of bread, or a spoon to skim it off
the top.
• To save time, fill the stoneware pot the night before and refrigerate. You may need
to add some extra cooking time because the food and stoneware pot are cold.
Ingredient Tips:
DAIRY
• Milk products, especially those low in fat, tend to curdle if cooked too long;
add them toward the end of the cooking time.
• Evaporated milk and condensed soups are great substitutes for milk
and cream.
SOUPS AND STEWS
• Because there is little evaporation, soups and stews require less liquid
than usual.
• If too thick, add additional liquid in last
½
hour of cooking or at serving time.
• Condensed soups and dry soup mixes add great flavor and body to sauces
and gravies.
