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FISH
• Fish cooks quickly and should be added at the end of the cooking cycle
during 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
1
⁄
2
full and a
maximum of
3
⁄
4
full, and conform to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at www.crockpot.com
for additional hints, tips and recipes or call 1-800-323-9519.
Hints And Tips
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during the last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for
extended times.
SOUPS
• Some soup recipes call for large amounts of water. Add other soup
ingredients to the slow cooker first then add water only to cover.
If thinner soup is desired, add more liquid at serving time.
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or broiler allows fat to be drained off
before slow cooking and also adds greater depth of flavor.
• 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
1
⁄
2
to
3
⁄
4
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 beef chuck 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 (237ml) 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 COOK or 2 hours
on HIGH COOK is typically required. For larger cuts of frozen meat,
it may take much longer to defrost and tenderize.
Hints And Tips
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