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GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes for the Slow Cooker - your own favourites and prized recipes collected
from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and less
dirty dishes and to keep cooking simple. In most cases all ingredients can go into your Slow Cooker in the beginning and
cook all day. Many of the normal preparatory steps are unnecessary when using the Slow Cooker.
A few hints:
• Allow sufficient cooking time.
• Cook with the lid on.
• Do not add as much water as some recipes indicate.
• Remember that liquids do not boil away as in conventional cooking. Usually at the end of the cooking, you will have
more liquid than less.
• This is one-step cooking: many steps in recipes can be deleted. Add ingredients to the stoneware cooking pot at one
time, adding liquid last, then cook for 8 - 10 hours.
• Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore everything can go into the
slow cooker at one time.
• Milk, soured cream or cream should be added during the last hour of cooking.
Time guide
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
RECIPE
COOK ON LOW
COOK ON HIGH
15 to 30 minutes
4 to 6 hours
1½ to 2 hours
31 to 45 minutes
6 to 10 hours
3 to 4 hours
50 minutes to 3 hours
8 to 10 hours
4 to 6 hours
PASTA AND RICE
If a recipe calls for pasta or macaroni etc, add during the last hour of cooking. If rice is required, stir in with other
ingredients. Add 60ml cup of extra liquid per 60ml cup of raw rice. Use long grain rice for best results.
LIQUIDS
Use less in slow cooking - usually about half the recommended amount. 250ml of liquid is usually enough, unless it contains
rice or pasta.
SAUTÉING MEAT, POULTRY AND VEGETABLES
By using your ETC stoneware on your hob you will easily be able to sauté your favourite meats, poultry and vegetables
prior to slow cooking. As with most slow cooker recipes this isn’t always necessary, but does add extra flavour to your
finished dish.
HERBS AND SPICES
Fresh herbs add flavor and colour when added at the end of the cooking cycle but for dishes with shorter cooktimes, hearty,
fresh herbs such as rosemary and thyme hold up well. If added at beginning, the flavour of many fresh herbs will dissipate
over long cook times. Ground and/or dried herbs and spices work well in slow cooking and may be added at beginning, but
use sparingly and taste at end of cook cycle and correct the seasoning. The flavour of all herbs and spices can vary greatly
depending on their particular strength and shelf life and so it is always recommended to taste and adjust the seasoning just
before serving.
MILK
Milk, cream and soured cream tend to breakdown during extended cooking. When possible, add during the last hour of
cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2 - 3 litres of water. Add other ingredients to the stoneware cooking pot, then add the water
only to cover. If thinner soup is desired, add more liquid at serving time. If milk based recipes have no other liquid for initial
cooking, add 1 or 2 cups of water. Then during the final hour add milk or cream as required.
