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BEANS
Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the
beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard
water after boiling.
Beans must be softened completely before combining with sugar and/or acid foods. (Note: Sugar
and acid have a hardening effect on beans and will prevent softening.) After boiling beans 10
minutes, reduce heat, cover and allow to simmer 1 1⁄2 hours or until beans are tender. Soaking in
water, if desired, should be completed before boiling. Discard water after soaking or boiling.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. Only exception:
eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect delicious results even
when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them
when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half recom-
mended amount. If you use ground herbs and spices, add during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When possible add
during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for
extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to stoneware; then
add 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 water. Then during last
hour of cooking, stir in milk or cream as called for.
ADAPTING RECIPES
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This guide is designed to help you adapt recipes to the Crock-Pot
®
slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your stoneware in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot
®
slow cooker. A few hints:
• Allow sufficient cooking time.*
• Cook with cover on.
• Do not add as much water as some recipes indicate.
• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll
have more liquid at the end of cooking instead of less.
• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to
the stoneware at one time and cook 8 to 12 hours (add any liquid last).
• Vegetables do not overcook as they do when boiled in your oven or on your range.
Therefore, everything can go into the stoneware at one time. Exception: milk, sour
cream or cream should be added during last hour.
TIME GUIDE
*Most uncooked meat and vegetable combinations will require at least 8 hours on
LOW
.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook before adding to slow cooker. Don’t over-
cook — just till slightly tender. If cooked rice is called for, stir in with other ingredients; add
1
⁄
4
cup
extra liquid per
1
⁄
4
cup of raw rice. Use long grain converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount. One cup liquid is enough
for any recipe unless it contains rice or pasta.
GUIDE FOR ADAPTING RECIPES
The oval Crock-Pot
®
slow cooker is perfect for so many of your favorite foods. Use the recipes in this
book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try.
FOR EXAMPLE:
• Bone-in cuts like ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-style ribs, up to
2 slabs (2 to 3 pounds each) fit easily in the crock. Bone-in, 3 to 5 pounds, pork loin roasts or
hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to
approximately 6 pounds.
• No longer is there a need to cut or stack pieces of meat. The shape is natural for blade or arm
pot roasts, chops or ham steaks.
• If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with
plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage
with corned beef.
• Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or
baked apples can be arranged in a single layer so they cook easily and serves attractively.
• Serving all of your favorite casseroles, soups and stews couldn’t be easier. The open area makes
this slow cooker a welcome guest on any buffet table.
YOUR OVAL CROCK-POT
®
SLOW COOKER
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
1
1
⁄
2
to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS:
COOK ON LOW:
OR COOK ON HIGH:
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