HEAT SETTING
LOW
HIGH
4 lb. Whole Chicken
8
4
3-4 lb. Beef Roast
10
5
3-4 lb. Boneless, Smoked Ham
8
4
5
When removing the
Cover, tilt so that
the opening faces away from you
to
avoid being burned by steam.
The sides of the
Base of the slow
cooker get very warm
because
the heating elements are located
here. Use the handles on the Base
if necessary. Use hot mitts to remove
the Crock.
The Cover of the slow cooker does not
form a tight fit on the Crock but should
be centered on the Crock for best
results.
Do not remove the Cover
unnecessarily—
this results in major
heat loss. Do not cook without Cover
in place.
Stirring is not necessary when slow
cooking. However,
if cooking on High,
you may want to stir occasionally.
Slow cooking retains most of the
moisture in foods. If a recipe results
in
too much liquid
at the end of the
cooking time, remove the Cover, turn
the Control Knob to High, and reduce
the liquid by simmering. This will take
30 to 45 minutes.
The slow cooker should be
at least
half-filled
for best results.
Tips for Slow Cooking
If cooking
soups or stews, leave a
2-inch space
between the top of the
Crock and the food so that the recipe
can come to a simmer.
Many recipes call for
cooking all day.
If your morning schedule doesn’t allow
time to prepare a recipe, do it the night
before. Place all ingredients in the
Crock, cover and refrigerate overnight.
In the morning, simply place Crock
in the slow cooker and select the
temperature setting.
Meat and poultry
require at least 7 to
8 hours on Low. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
Basic Cooking Chart/Hours Required
Removing Cover and Crock
840084500 Ev01 2/27/01 3:32 PM Page 5
