10
Cooking Chart
(cont.)
RECIPE
3–5 QT/L
6–7 QT/L
8 QT/L
INSTRUCTIONS
Whole
3 lb. (1.3 kg) whole chicken
4–6 lb (1.8–2.7 kg) whole chicken
7–8 lb (3.2–3.6 kg) whole chicken
Chicken
2 garlic cloves, peeled
(or two 3 lb. [1.3 kg] chickens)
4 garlic cloves, peeled
1/2 lemon
3 garlic cloves, peeled
1 lemon, halved
1 bay leaf
1/2 lemon
3 bay leaves
1 teaspoon (5 ml) salt
2 bay leaves
1 tablespoon (15 ml) salt
1/2 teaspoon (2.5 ml) pepper
2 teaspoons (10 ml) salt
1.5 teaspoons (7.5 ml) pepper
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) pepper
2 teaspoons (10 ml) paprika
1–2 teaspoons (5–10 ml) paprika
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon, and bay leaf in chicken
cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with
paprika.
5. Cover and cook on HIGH for 4 hours, LOW for
8 hours, or until internal temperature measures
at least 165°F (74°C).
RECIPE
ALL SIZE SLOW COOKERS
INSTRUCTIONS
Baked
Baking potatoes, scrubbed
Potatoes
Extra virgin olive oil
Kosher salt
1. Rub potatoes with olive oil and sprinkle with
salt.
2. Place potatoes in slow cooker. Do not fill crock
more than 1/2 full with potatoes.
3. Cover and cook on HIGH for 4.5 to 5 hours,
LOW for 7.5 to 8 hours, depending on quantity
of potatoes and size of slow cooker, or until
internal temperature reaches at least 210°F
(99°C).
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