-4-
• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a
separate skillet or broiler and drain well before adding to cooker.) Season with salt
and pepper. Place meat in cooker on top of vegetables.
• For roasts and stews, pour liquid over meat. Use no more liquid than specified in
the recipe. More juices in meats and vegetables are retained in slow cooking than in
conventional cooking.
• Most vegetables should be thinly sliced or placed near the sides or bottom of the
stoneware. Meats generally cook faster than most vegetables in a slow cooker.
• Use whole leaf herbs and spices for the best and truest flavor for all-day cooking.
If ground herbs and spices are used, they should be stirred in during the last hour
of cooking.
• Because there is no direct heat at the bottom, always fill the stoneware at least half
full to conform to recommended times. Small quantities may be prepared, but
cooking time will be affected.
• A specific liquid called for in a recipe may be varied if an equal quantity is
substituted. (Such as substituting a 103⁄4ounce can of soup plus 4 ounces of water
for a 141⁄2ounce can of tomatoes OR 1⁄2cup beef or chicken broth for 1⁄2cup of wine,
etc.)
• Beans must be softened completely before combining with sugar and/or acid foods
(NOTE: Sugar and acid have a hardening effect on beans and will prevent
softening). Dried beans, especially red kidney beans, should be boiled before adding
to a recipe. Cover the beans with 3 times their volume of unsalted water and bring
to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11⁄2hours or until
beans are tender. Soaking in water, if desired, should be completed before boiling.
Discard water after soaking or boiling.
QUESTIONS AND ANSWERS
HINTS
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden
temperature changes.
• If the stoneware has been preheated or is hot to the touch, do not put in cold
foods. Do not preheat Crock-Pot®slow cooker before using unless specified in the
recipe. The stoneware should be at room temperature before adding hot foods.
• To wash your stoneware right after cooking, use hot water. Do not pour in cold
water if the stoneware is hot.
Q
“What if the food isn’t done after 8 hours…when the recipe says
8 to 10 hours?”
A
This is due to voltage variations which are commonplace everywhere; altitude;