Specifications

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› If using frozen foods, thaw completely before adding to Slow Cooker.
› To cut the fat from recipes, remove as much of the visible fat as possible from meats and
poultry. Cook and drain all ground meats. Remove skin from poultry.
› Dried beans should be soaked overnight, then rinsed, drained and rinsed again before cook-
ing. Do not add salt or any acid to beans when cooking, as it will prevent them from softening
completely. Dried beans can be cooked ahead, drained and frozen. Thaw before adding to
your favourite recipes.
› The Slow Cooker is perfect for foods that require long, slow simmering, such as soups, stocks,
stews, and dried beans.
› The Slow Cooker is the perfect way to cook items that require a bain marie,
or water bath. We recommend starting out with hot water and cooking on High
for most of these recipes.
› Cooking ground meats in the Slow Cooker without browning them rst is not recommended,
as ground meat has a high incidence of bacterial contamination. Ground meats used in the
Slow Cooker should be browned rst. We strongly advise against cooking a meatloaf in the
Slow Cooker. (The Country Paté in our recipe book is an exception. The meat is “ground”
fresh in the Cuisinart® Food Processor and is cooked in a simmering water bath on the High
Setting. When tested with a probe thermometer, the Paté reached a safe food cooking tem-
perature.)
› Most of the recipes in this book are cooked on Low using the timer function, to
allow you maximum freedom to go on to do other tasks. Most meats are better when cooked
on Low (slower) than on High, and the recipes are written as such.
If you prefer to slow cook on High, cut the cooking time in half.