9
COOKING GUIDELINES
Slow Cooking Modes
Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider
variety of dishes. You will usually want to use the Simmer or Low setting for recipes that cook
longer. If you’re starting a dish later in the day, select the High setting to ensure that your
food is cooked, warm, and ready when you’d like to eat.
SETTING
GUIDELINES
RECIPES
TEMP
TIMER
High
This is the setting to use
when you don’t have
time for a long, slow
cook. It’s also the setting
to select when “baking”
in your slow cooker.
Potatoes,
casseroles,
puddings, rolls
212˚F
(100˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow
cooker temperature, and
is ideal for foods that
you start in the morning
before work and enjoy at
the end of your day.
Braised foods,
roasts, stews,
ribs, casseroles,
shanks, chops,
less tender cuts
of meat, soups
200˚F
(93˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Simmer
The longer the cooking
time, the more flavors
blend together and
intensify.
Soups, stews,
stocks
185˚F
(85˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting
to cook food or as a
cooking function. This
setting is intended only
for use with preheated
foods.
----
165˚F
(74˚C)
Defaults up to 8 hours.
Or programmable
up to 24 hours
BEEF/VEAL
PORK
LAMB
POULTRY
GAME
Choose cuts that
are full of flavor
and benefit from
braising to
tenderize.
Less tender cuts
work best.
Tenderloin will
become tough if
slow cooked.
Choose flavorful
cuts that benefit
from braising to
tenderize.
Best choice – dark
meat – bone-in
and skinless.
Breast meat can
be cooked in Slow
Cooker, but will
become dry in
texture.
Game generally
tends to be less
tender, therefore
it is perfect for
the Slow Cooker.
Arm pot roast;
beef brisket or
corned beef
brisket; beef
short ribs;
bottom round
roast; chuck or
rump roast;
chuck shoulder
steak; veal
shanks
Boston butt
roast; pork
shoulder pieces;
sausages;
country style
pork ribs (bone-
in); pork shoulder
or blade roast
Lamb shoulder;
lamb stew meat;
lamb shanks
Chicken or turkey
legs and thighs
Venison roasts or
stew meat,
pheasant, duck
thighs and legs
Suggested Cuts of Meat for Slow Cooking
