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Pour mixture into liquid in stoneware and stir well. Turn to HIGH and when it comes to a boil (about 15 minutes) it’s ready. Q “Can I cook a roast without adding water?” A Yes – if cooked on LOW. We recommend a small amount because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables. GUIDE TO ADAPTING RECIPES This guide is designed to help you adapt recipes to the Crock-Pot® slow cooker — your own favorites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and dishes…and to keep cooking simple. In most cases, all ingredients can go into your slow cooker in the beginning and can cook all day. Many preparatory steps are unnecessary when using the Crock-Pot® slow cooker. A few hints: • Allow sufficient cooking time. • Cook with cover on. • Do not add as much water as some recipes indicate. • Remember — liquids don’t “boil away” as in conventional cooking. Usually you’ll have more liquid at the end of cooking instead of less. • It’s “one-step” cooking: many steps in recipes may be deleted. Add ingredients to the stoneware at one time and cook 8 to 12 hours (add any liquid last). • Vegetables do not overcook as they do when boiled in your oven or on your range. Therefore, everything can go into the Crock-Pot® slow cooker at one time. EXCEPTION: milk, sour cream or cream should be added during last hour of cooking. TIME GUIDE IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH: 15 to 30 minutes 4 to 6 hours 11.2 to 2 hours 35 to 45 minutes 6 to 10 hours 3 to 4 hours 50 minutes to 3 hours 8 to 18 hours 4 to 6 hours -5 Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. PASTA AND RICE If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before adding to slow cooker. Don’t overcook — just until slightly tender. If cooked rice is called for, stir in with other ingredients; add 1.4 cup extra liquid per 1.4 cup of raw rice. Use long grain converted rice for best results in all-day cooking. LIQUIDS Use less in slow cooking — usually about half the recommended amount. One cup of liquid is enough for any recipe unless it contains rice or pasta. SAUTEING VEGETABLES Generally not necessary! Stir in chopped or sliced vegetables with other ingredients. ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible. HERBS AND SPICES Leaf or whole herbs and spices are preferred, but their flavor power may increase — use half the recommended amount. If you use ground herbs and spices, add during last hour of cooking. MILK Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times. SOUPS Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to Crock-Pot®; then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk or cream as called for. YOUR OVAL CROCK-POT® SLOW COOKER The oval Crock-Pot® slow cooker is perfect for so many of your favorite foods. Use the recipes in this book as a guide, then adapt your favorite recipes or select a variety of new cuts or dishes to try. FOR EXAMPLE • Larger roasts, chickens and hams are perfect. Select boneless roasts or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to about 5 pounds fit perfectly. • Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily. Spare ribs or country-style ribs, up to 2 (3 to 4 pounds each) slabs easily fit. Bone-in, 3 to 5 pound pork loin roasts or hams may now be slow-cooked to perfection. Cook turkey legs, thighs and breasts, up to approximately 6 pounds. -6 • No need to cut or stack pieces of meat. The shape is natural for blade or arm pot roasts, chop or ham steaks. • If you prefer to select a smaller roast, ranging from 2 to 4 pounds, you can surround it with plenty of vegetables. Surround pot roast with potatoes and carrots or cook plenty of cabbage with corned beef. • Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged singled layer so they cook easily and serve attractively. Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be cooked in the oval Crock-Pot® slow cooker will depend on the specific cut, meat configuration and bone structure. Do not overfill the bowl. Meat should be positioned so that it rests in the stoneware and does not h...