Specifications

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To adapt your own recipes to the Slow Cooker:
› For most recipes, reduce the cooking liquid by at least 50% (soups are the
exception). Liquids do not evaporate as they do in traditional cooking, and you often will end
up with more liquid than when you began.
› In most cases, all ingredients can go in the Slow Cooker at once and can cook all day on Low
setting. While it is not necessary to brown or sauté vegetables (onions, carrots, celery, pep-
pers, etc.), it may add to the avour. Browning meats adds to their taste and visual appeal, and
helps to remove fat.
› Certain cuts of meat are more appropriate for Slow Cooker cooking: brisket, tip roast, chuck
or rump roast, beef bottom round, pork shoulder or Boston butt, lamb shoulder, venison,
chicken legs and thighs. Particularly lean cuts such as boneless, skinless chicken breast or “new
generation” pork loin or tenderloin may seem dry when prepared in a Slow Cooker. See list
of meats that are best in Slow Cooker (page 4).
› Dairy products (milk, sour cream, some cheeses) will break down and curdle
during slow cooking. Substitute canned evaporated milk or nonfat dry milk, or add dairy
products during the last 30 minutes of cooking.
› When making soups, add solid ingredients to Slow Cooker and then liquid to cover.
If a thinner soup is desired, add more liquid to taste.
› If your recipe calls for precooked pasta – UNDERCOOK it.
› Add cooked rice to recipes during last hour of cooking.