Proctor-Silex 840149500 Cooking Guide for Probe Mode, Tips for Slow Cooking, Food/Weight, Desired

840149500 Ev05 6/8/06 1:26 PM Page 7

Cooking Guide for Probe Mode

FOOD/WEIGHT	COOK TIME	COOK TIME		DESIRED
	LOW	HIGH		TEMP*
Beef Roast (3 lbs/1.5 kg)	3-4 hours	11⁄2	hours	145ºF/63ºC
Beef Brisket (4-5 lbs/2-2.2 kg)	8 hours	6 hours		145ºF/63ºC
Turkey Breast (6-7 lbs/3-3.5 kg)	6-7 hours	3-4 hours		180ºF/82ºC
Whole Chicken (4-6 lbs/2-3 kg)	6 hours	4 hours		180ºF/82ºC
Chicken Pieces
(bone-in) (3-4 lbs/1.5-2 kg)	4-5 hours	11⁄2	hours	180ºF/82ºC
Chicken Breasts (4 lbs/2 kg)	4 hours	31⁄2	hours	180ºF/82ºC
Fully Cooked Ham (71⁄2 lbs/3.5-4 kg)	4-5 hours	3 hours		145ºF/63ºC
Pork Tenderloin (2-3 lbs/1-1.5 kg)	2-3 hours	11⁄2-2 hours		160ºF/71ºC
Pork Roast (4-5 lbs/2-2.2 kg)	4-5 hours	21⁄2	hours	160ºF/71ºC
Pork Chops (2-3 lbs/1-1.5 kg)	5 hours	2-3 hours		160ºF/71ºC

*Per USDA food safety guidelines. Visit foodsafety.gov for more information.

Tips for Slow Cooking

•Foods will continue to increase in temperature after desired temperature has been reached.

•The stoneware should be at least half-filled for best results. If only half-filled, check for doneness 1 to 2 hours earlier than recipe.

•Stirring is not necessary when slow cooking and removing the glass lid results in major heat loss and the cooking time may need to be extend- ed. However, if cooking on High, you may want to stir occasionally.

•If cooking soups or stews, leave a

2-inch space between the top of the stoneware 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 stoneware, cover and refrigerate overnight. In the morning, simply place the stoneware in the slow cooker.

•Do not use frozen, uncooked meat in the slow cooker. Thaw any meat or poultry before slow cooking.

•Some foods are not suited for extend- ed cooking in the slow cooker. Pasta, seafood, milk, cream, or sour cream should be added 2 hours before serv- ing. Evaporated milk or condensed soups are perfect for the slow cooker.

•The higher the fat content of the meat, the less liquid is needed. If cooking meat with a high fat content, place thick onion slices underneath so the meat will not sit on (and cook in) the fat.

•Slow cookers allow for very little evap- oration. If making your favorite soup, stew, or sauce, reduce the liquid called for in the original recipe. If too thick, liquid can be added later.

•If cooking a vegetable-type casserole, there will need to be liquid in the recipe to prevent scorching on the sides of the crock

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