Recipes, If your recipe says to cook For…

•If the ceramic cooking vessel is filled less then half full, suggested cooking times should be reduced.

•Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat from meat when possible before slow cooking. Remove skin from poultry, if desired, before cooking.

•Raw vegetables take longer to cook than meats as the liquid simmers rather than boils. Cut vegetables into uniform, bite-size pieces to cook evenly.

•You may fill the ceramic cooking vessel with food the night before cooking and refrigerate. When ready, place ceramic cooking vessel into the heating base and cook. The gradual warming will not harm the ceramic cooking vessel. Do not preheat the heating base.

•Insert a meat thermometer into roast, hams or whole chickens to ensure meats are cooked to recommended temperature. Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these ingredients an hour before serving.

•Milk, sour cream and natural cheese break down during long hours of cooking. Add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese.

•Rice and pasta may be added uncooked during the last hour of cooking time. If added uncooked, make sure there are at least two cups of liquid in the ceramic cooking vessel. Stir occasionally to prevent sticking.

RECIPES

Many of your favorite recipes may be adapted to the West Bend® Crockery™ Slow Cooker. To do so, use the following guide.

If your recipe says to cook

for…

30minutes

35 to 60 minutes

1 to 3 hours

Cook at “LO” for…	Cook at “HI” for…
6 to 8 hours	3 to 4 hours
8 to 10 hours	5 to 6 hours
10 to 12 hours	7 to 8 hours

We have included some of our favorite recipes using the West Bend® Crockery™ Slow Cooker to get you started.

Corned Beef and Cabbage

3 – 4 lbs Corned beef brisket

1 medium onion – sliced

½tsp celery seed

½tsp mustard seed

1 clove garlic – minced

Cooking Time: “LO” = 8 to 10 hours

1 bay leaf

1 small head cabbage – cut into wedges

water

1.Place brisket with liquid and spices from package into ceramic cooking vessel. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at “LO” for 8 to 10 hours or until brisket is fork tender.

2.During last hour of cooking, add cabbage wedges and continue cooking at “LO.” Discard cooking liquid and spices. Serves 6.

84306, L5777B specifications

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