Tips for Slow Cooking

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•The cover of the slow cooker does not form a tight fit on the cooking vessel but should be centered on the cooking vessel for best results. Do not remove the glass lid unnecessarily—this results in major heat loss. Do not cook without glass lid in place.

•Stirring is not necessary when slow cooking. However, if cooking on High, you may want to stir occasionally.

•Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove the glass lid, turn the control knob to High, and reduce the liquid by simmering. This will take 30 to 45 minutes.

•The slow cooker should be at least half-filledfor best results.

•If cooking soups or stews, leave a

2-inch space between the top of the cooking vessel and the food so that the recipe can come to a simmer.

•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 the cooking vessel, cover with glass lid and refrigerate overnight. In the morning, simply place cooking vessel in the slow cooker. Select the temperature setting.

•Meat and poultry require at least 7 to 8 hours on Low. Do not use frozen meat in the slow cooker. Thaw any meat or poultry before slow cooking.

Basic Cooking Chart/Hours Required

HEAT SETTING	LOW	HIGH

2 5 pound/2.25 kg Whole Chickens	8	6

5-6 pounds (2.25-2.7 kg) Beef Roast	10	5

3-4 pounds (1.35-1.8 kg)
Boneless, Smoked Ham	8	5

Stew (crock 2/3 full)	8	4

Soup (crock 2/3 full)	8	4

Chili (crock 2/3 full)	8	4