Rival Smart-SetTM owner manual Fish, Specialty Dishes, Auto Program Chart, Converting Your Recipes

•Always remember, the size of the meat and the recommended cook time are just estimates. The exact weight of a roast that can be cooked in the slow cooker will depend upon the specific cut, meat configuration, and bone structure.

•Cut meat into smaller pieces when cooking with precooked beans, fruit, or lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced vegetables. This will enable food to cook at the same rate.

•Lean meats such as chicken or pork tenderloin will cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.

•Meat should be positioned so that it rests in the stoneware and does not touch the lid.

•If you are cooking frozen meats (such as roasts or chickens), you must first add at least 1 cup of warm liquid. The liquid will act as a “cushion” to prevent sudden temperature changes. For most recipes containing cubed frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of frozen meat, it may take much longer to defrost and tenderize.

Fish

•Fish cooks quickly and should be added at the end of the cooking cycle, during last fifteen minutes to hour of cooking.

Specialty Dishes

•Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they cook evenly and serve attractively.

Visit the Crock-Pot® website at www.crockpot.com, for additional Hints and Tips, Questions and Answers, and Recipes.

Auto Program Chart

The auto programs are designed to give you the greatest ease in programming for classic slow cooker dishes. The Main Courses chapter offers several recipes for each program (pg. 34). The chart on the following page indicates the total cook time for each Auto Cook program. The program will automatically switch to WARM once the cycle has been completed.

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MEAT CUT	DISPLAY	MEAT	TOTAL COOK	TOTAL COOK
		WEIGHT	TIME LOW	TIME HIGH
Pork 1	PRK1	6-7 pounds	91/2 hours	71/2 hours
(bone-in)
Pork 2	PRK2	3-4 pounds	6 hours	5 hours
(boneless)
Poultry	POUL	6 pounds	71/2 hours	61/4 hours
Beef	BEEF	3-4 pounds	8 hours	53/4 hours
Stew	STEW	3 pounds	6 hours	43/4 hours
Chili	CHIL	1-3 pounds	61/2 hours	6 hours

Converting Your Recipes

When setting your slow cooker, you always have the flexibility to cook faster or slower by choosing the HIGH or LOW setting. When converting your own recipes, refer to the chart below which offers suggested cook times for typical slow cooker dishes. Remember, this is just a guide. Specific times are dependant upon quantity, cut of meat, and additional liquids and ingredients. Normally, it takes approximately 3-4 hours on HIGH and approximately 7-8 hours on LOW for many slow cooked meat dishes to reach the simmer point. After that time, most slow cooked meats just begin to tenderize and may take an additional time to become a “fall-off-the-bone” consistency.

LOW	HIGH
7 hours	3 hours
8 hours	4 hours
9 hours	5 hours
10 hours	6 hours
11 hours	7 hours
12 hours	8 hours

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