-6-
-7-
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking
and also adds greater depth of flavour.
• Meat should be positioned so that it rests in the stoneware without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
stoneware is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork
tenderloin tend to cook faster than meats with more connective tissue and fat such as braising
steak or pork shoulder. Cooking meat on the bone versus boneless will increase required cook
times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light
vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This enables
all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act
as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours
on HIGH is typically required. For larger cuts of frozen meat, it may take much longer to defrost
and tenderise.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen
minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always ensure an adequate amount
of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and adhere
to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at
www.crockpot.co.uk for additional hints, tips and recipes or call
0800 052 3615.
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs,
475-950 ml barbecue sauce
cut into 3–4 pieces each
2–3 onions, chopped
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as desired.
BBQ PULLED PORK
Serves 6–8
1.1-2.3 kg pork loin, trimmed of fat
2–3 onions, chopped
475-950 ml barbecue sauce
6–8 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot
®
slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. Remove pork from Crock-Pot
®
slow cooker and shred with a fork. Add pork back into Crock-Pot
®
slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour
475 ml red or Burgundy wine
Sea salt and pepper
1 tablespoon tomato paste
1.36 kg braising steak,
2 cloves garlic, minced
cut into 1-inch (2.5 cm) cubes
3 sprigs fresh thyme, stemmed
3 large carrots, peeled and sliced
1 bay leaf
1 medium onion, sliced
450 g fresh mushrooms, sliced
6 strips cooked bacon,
2 large potatoes,
cut into 1–2 inch (2.5-5 cm) pieces cut into 1-inch (2.5 cm) pieces
1 * 284 ml can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on hob (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
1.8-2.7 kg roasting chicken
½ teaspoon Sea salt
120 ml onion, chopped
2 tablespoons fresh parsley
1–2 tablespoons butter
½ teaspoon dried thyme
Juice of one lemon
1
⁄
3
teaspoon paprika
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crock-
Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook on
Low 8–10 hours or on High 4–5 hours.
RECIPES
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