Rival 5445 BCN manual Guide to Adapting Your OWN Recipes, Time Guide, Pasta and Rice, Liquids

This guide is designed to help you adapt recipes to the Crock-Pot®slow cooker — your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot®slow cooker. A few hints:

• Allow sufficient cooking time.

• Cook with cover on.

• Do not add as much water as some recipes indicate.

• Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less.

• It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook 8 to 12 hours (add any liquid last).

• Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the Crock-Pot®slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking.

-E8-

GUIDE TO ADAPTING YOUR OWN RECIPES

QUESTIONS AND ANSWERS

5445BCN04EFSM1 V.qxd

10/22/04 15:10 Page 8

GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)

Q “Can I cook a roast without adding water?”	IF RECIPE	COOK ON LOW	OR COOK ON HIGH
A Yes – if cooked on LOW. We recommend a small amount because	FOR OVEN SAYS:	IN SLOW COOKER:	IN SLOW COOKER:
the gravies are especially tasty. The more fat or “marbling” the	15 to 30 minutes	4 to 6 hours	11⁄2 to 2 hours
meat has, the less liquid you need. The liquid is needed to
properly soften and cook vegetables.	35 to 45 minutes	6 to 10 hours	3 to 4 hours
	50 minutes to 3 hours	8 to 18 hours	4 to 6 hours

TIME GUIDE

Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.

PASTA AND RICE

If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1⁄4 cup extra liquid per 1⁄4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

LIQUIDS

Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta.

SAUTEING VEGETABLES

Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible.

-E9-