•You may fill the cooking vessel with food the night before cooking and refrigerate. When ready, place cooking vessel into the heating base and cook. The gradual warming will not harm the cooking vessel. Do not preheat the heating base.
•Insert a meat thermometer into roast, hams or whole chickens to ensure meats are cooked to recommended temperature. Fresh or thawed fish and seafood fall apart during long hours of cooking. Add these ingredients an hour before serving.
•Milk, sour cream and natural cheese break down during long hours of cooking. Add these ingredients just before serving or substitute with undiluted condensed creamed canned soups or evaporated milk. Processed cheese tends to give better results than naturally aged cheese.
•Rice and pasta may be added uncooked during the last hour of cooking time. If added uncooked, make sure there are at least two cups of liquid in the cooking vessel. Stir occasionally to prevent sticking.
RECIPES
Many of your favorite recipes may be adapted to the West Bend® Crockery Cooker. To do so, use the following guide.
If your recipe says to cook | Cook at LO for… | Cook at HIGH for… | |
for… | |||
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| ||
30 minutes | 6 to 8 hours | 3 to 4 hours | |
35 to 60 minutes | 8 to 10 hours | 5 to 6 hours | |
1 to 3 hours | 10 to 12 hours | 7 to 8 hours | |
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We have included some of our favorite recipes using the West Bend® Crockery Cooker to get you started.
Corned Beef and Cabbage
3 – 4 lbs Corned beef brisket
1 medium onion – sliced
½tsp celery seed
½tsp mustard seed
1 clove garlic – minced
1 bay leaf
1 small head cabbage – cut into wedges water
Cooking Time: LO = 8 to 10 hours
1.Place brisket with liquid and spices from package into ceramic cooking vessel. Add onion, celery seed, mustard seed, garlic and bay leaf. Add just enough water to cover brisket. Cover and cook at LO for 8 to 10 hours or until brisket is fork tender.
2.During last hour of cooking, add cabbage wedges and continue cooking at LO. Discard cooking liquid and spices. Serves 6.
6
