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Tips for Slow Cooking
• The crock should be at least half-filled for best results. If only half-
filled, check for doneness 1 to 2 hours earlier than recipe.
• Stirring is not necessary when slow cooking and removing glass
lid results in major heat loss and the cooking time may need to
be extended. However, if cooking on High, you may want to stir
occasionally.
• If cooking soups or stews, leave a 2-inch (5 cm) 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 crock, cover with lid and refrigerate overnight.
In the morning, simply place crock in slow cooker.
• Do not use frozen, uncooked meat in slow cooker. Thaw any meat
or poultry before slow cooking.
• Some foods are not suited for extended cooking in a slow cooker.
Pasta, seafood, milk, cream, or sour cream should be added 2 hours
before serving. Evaporated milk or condensed soups are perfect for
slow cooking.
• The higher the fat content of meat, the less liquid is needed. If cooking
meat with a high fat content, place thick onion slices underneath so
meat will not sit on (and cook in) fat.
• Slow cookers allow for very little evaporation. If making your favorite
soup, stew, or sauce, reduce liquid called for in original recipe. If too
thick, liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid in
the recipe to prevent scorching on the sides of crock.
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