•When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a “cushion” to prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger 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.
LIQUID
•For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the recipe.
•Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and conform to recommended cook times.
Visit the
10
Recipes |
|
Classic | 14 |
Signature Chili | 14 |
Beef Stew | 15 |
Pot Roast | 16 |
Barbecue Ribs | 17 |
Pulled Pork | 18 |
Mom’s Brisket | 19 |
Meatballs and Spaghetti Sauce | 20 |
Boston Baked Beans | 21 |
Corned Beef and Cabbage | 22 |
Mulled Cider | 22 |
Appetizers and Side Dishes | 23 |
Brown Bread | 23 |
Spiked and Spiced Almonds | 24 |
Roasted Summer Squash with Pine Nuts |
|
and Romano Cheese | 25 |
Lemon Dilled Parsnips and Turnips | 26 |
Gratin Potatoes with Asiago Cheese | 27 |
Sausage Stuffed Baked Yams | 28 |
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6/2/08 10:54:35 AM
