COOKING GUIDELINES
SLOW COOKING
Slow cooking is perfect for foods that require long, slow simmering, such as soups, stocks, stews, and dried beans. Slow cooking is also ideal for tougher and less expensive cuts of meat like shoulder and pot roast.
The Simmer and Low settings are usually used for recipes that cook longer. When starting a dish later in the day, select the High setting to ensure that food is cooked, warm, and ready when you’d like to eat.
To reheat foods, use Brown/Sauté at 350°F and stir until all ingredients are warmed through. Then switch to Slow Cook/Warm until ready to serve.
SETTING | GUIDELINES | RECIPES | TEMP | TIMER | |
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| Use this setting when |
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| you don’t have time for | Potatoes, | 212˚F | Programmable | |
High | a long, slow cook and | casseroles, | up to 24 hours, | ||
(100˚C) | |||||
| when “baking” on | puddings | then 8 hours (Warm) | ||
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| Slow Cook. |
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| This standard slow | Braised foods, |
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| roasts, stews, |
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| cooker temperature is |
| Programmable | ||
| ribs, casseroles, | 200˚F | |||
Low | ideal for recipes you | up to 24 hours, | |||
shanks, chops, | (93˚C) | ||||
| start in the morning and | then 8 hours (Warm) | |||
| less tender cuts |
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| enjoy at the end of day. |
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| of meat, soups |
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| The longer the cooking |
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| Programmable | |
| time, the more the | Soups, stews, | 185˚F | ||
Simmer | up to 24 hours, | ||||
flavors blend together | stocks | (85˚C) | |||
| then 8 hours (Warm) | ||||
| and intensify. |
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| Do not use this setting to |
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| Defaults up to 8 hours. | |
| cook food. It is intended |
| 165˚F | ||
Warm | Or programmable | ||||
only for keeping cooked | (74˚C) | ||||
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| up to 24 hours | |||
| food warm. |
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NOTE: The U.S. Department of Agriculture (USDA) recommends that when cooking in a slow cooker, food should reach 140°F within 3 hours.
Suggested Cuts of Meat for Slow Cooking
BEEF/VEAL | PORK | LAMB | POULTRY | GAME |
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Choose cuts that | Less tender cuts | Choose flavorful | Best choice – dark | Game generally |
are full of flavor | work best. | cuts that benefit | meat – | tends to be less |
and benefit from | Tenderloin will | from braising to | Breast meat can | tender; therefore |
braising to | become tough if | tenderize. | become dry when | it is perfect for |
tenderize. | slow cooked. |
| Slow Cooked. | Slow Cooking. |
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Arm pot roast, | Boston butt | Lamb shoulder; | Chicken or turkey | Venison roasts or |
brisket, short | roast; pork | lamb stew meat; | legs and thighs | stew meat, |
ribs, bottom | shoulder pieces; | lamb shanks |
| pheasant, duck |
round, chuck or | sausages; |
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| thighs and legs |
rump roast, | country style |
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chuck shoulder | pork ribs (bone- |
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steak, veal | in); pork shoulder |
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shanks | or blade roast |
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