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5/11/05
Tips for Slow Cooking
• The cover of the slow cooker does
not form a tight fit on the cooking
vessel but should be centered on the
cooking vessel for best results. Do
not remove the glass lid
unnecessarily—this results in major
heat loss. Do not cook without glass
lid in place.
• Stirring is not necessary when slow
cooking. However, if cooking on High,
you may want to stir occasionally.
• Slow cooking retains most of the
moisture in foods. If a recipe results
in too much liquid at the end of the
cooking time, remove the glass lid,
turn the control knob to High, and
reduce the liquid by simmering. This
will take 30 to 45 minutes.
• The slow cooker should be at least
half-filled for best results.
Basic Cooking Chart/Hours Required
HEAT SETTING
2 5 pound/2.25 kg Whole Chickens
5-6 pounds (2.25-2.7 kg) Beef Roast
3-4 pounds (1.35-1.8 kg)
Boneless, Smoked Ham
Stew (crock 2/3 full)
Soup (crock 2/3 full)
Chili (crock 2/3 full)
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1:48 PM
Page 6
• If cooking soups or stews, leave a
2-inch space between the top of the
cooking vessel 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 cooking vessel, cover with
glass lid and refrigerate overnight. In
the morning, simply place cooking
vessel in the slow cooker. Select the
temperature setting.
• Meat and poultry require at least 7 to
8 hours on Low. Do not use frozen
meat in the slow cooker. Thaw any
meat or poultry before slow cooking.
LOW
HIGH
8
6
10
5
8
5
8
4
8
4
8
4
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