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Tips for Slow Cooking
• If only half-filled, check for doneness 1 to 2 hours earlier than
recipe states.
• 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.
• 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 removable crock, cover with lid, and
refrigerate overnight. In the morning, simply place the removable
crock in slow cooker.
• When choosing recipes for this slow cooker, look for recipes
that call for cooking on HIGH 4 to 5 hours or LOW 6 to 8
hours. Recipes calling for less cooking time should be checked
periodically for doneness.
• 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 the crock.
• If cooking soups or stews, leave a 2-inch (5-cm) space between
the top of the removable crock and the food so that the recipe can
come to a simmer.
Food Safety Tips
• Do not use frozen, uncooked meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
• Visit www.foodsafety.gov for more information on safe internal
cooking temperatures.
• To store leftovers after cooking, do NOT place the entire removable
crock in the refrigerator since contents will take too long to cool.
Instead, divide leftovers into smaller containers and place into
refrigerator.
• Never allow undercooked or raw meat to sit at room temperature
in the slow cooker. Once meat is placed into the removable crock,
it should be cooked immediately (unless prepping slow cooker the
night before, where crock should be placed into the refrigerator).
IF YOU LIVE IN A HIGH-ALTITUDE AREA:
The Extension service will have detailed information about cooking
for your area. To locate the Cooperative Extension service in your
county, please visit: http://www.csrees.usda.gov/Extension/.