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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.
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:
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 11⁄2 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