9
HELPFUL HINTS AND TIPS
GENERAL TIPS
• The stoneware pot should always be filled from ½ to 3⁄4 full, to avoid over and
under cooking.
- When only half full, check for doneness 1 to 2 hours before recommended
cooking time.
-To avoid spillovers, do not fill slow cooker more than 3⁄4 full.
• Always slow cook with the lid on.
- Do not open lid during first 2 hours of cooking; this allows heat to rise efficiently.
- Open the lid as little as possible to assure even cooking. Every time the lid is
removed, the cooking time increases by 15–20 minutes.
• Most recipes can be cooked on either HIGH or LOW. Many recipes will give the
time for both.
-Low: Often used for longer cooking times, 8–10 hours, or less tender cuts of meat.
- High: Cooking on high setting is similar to a covered pot on the stovetop.
Foods will cook on high in about half the time required for low cooking.
Additional liquid may be required as foods can boil on high.
- Warm: Only use to keep cooked foods at a food-safe serving temperature and
should not be used to cook foods. It is not recommended to use “Warm” for
more than 4 hours.
• Many standard recipes can be converted to slow cooker recipes with a few simple tips:
- Vegetables such as carrots, potatoes, turnips, and beets require longer cooking
times than most meats. Always place them on the bottom of the stoneware pot
and cover them with liquids.
- If adding fresh milk, yogurt, or cheese it should be done during the last 2 hours
of cooking. Evaporated milk may be added at the start of cooking. If possible,
substitute condensed soups for fresh milk or yogurt.
- Rice and pasta are not recommended for long cooking periods. Cook them
separately and then add to the slow cooker during the last 30 minutes.
- Liquids do not boil away in a slow cooker like they do in conventional cooking.
Reduce the amount of liquid in any recipe not designed for a slow cooker. The
only exception would be soups.
• Foods cut into uniform pieces will cook faster and more evenly than foods left
whole such as roast or poultry
• Removed excess fat before serving with a slice of bread, or a spoon to skim it off
the top.
• To save time, fill the stoneware pot the night before and refrigerate. You may need
to add some extra cooking time because the food and stoneware pot are cold.
Ingredient Tips:
DAIRY
• Milk products, especially those low in fat, tend to curdle if cooked too long;
add them toward the end of the cooking time.
• Evaporated milk and condensed soups are great substitutes for milk
and cream.
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