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Prepare a smooth paste of approximately 1.2 cup flour or cornstarch to 1.2 cup water or 4 tablespoons melted butter. 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. IMPORTANT TIPS 4-5 QUART MODELS (3140, 3145, 3164, 3351, 3950, 3355) • All recipes in this book may be prepared as shown for the 4 and 5 quart models. If desired, recipes may be increased by one-half for 5-quart models. When a recipe may be doubled it will indicated by a footnote. If a recipe is increased, cooking time may need to be extended. • The size and shape of the 5 quart Crock-Pot® slow cooker is ideal for larger roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5 pounds). -5 These weights depend on shape. Extended cooking times may be necessary for these larger cuts. 6-7 QUART MODELS (3656 and 3670) Important: When using the 6 and 7 quart models, all recipes may be used but should be doubled according to the guidelines below. • Liquids in soups, stews, sauces, or meat and vegetable combinations should be increased by one-half and not doubled. For example: the recipe in the book calls for 1 cup of liquid. Begin with 11.2 cups when doubling the recipe; add liquid only if necessary. NOTE: When doubling casserole recipes which contain rice or pasta, it is necessary to double the liquid along with other ingredients. • Do not double strongly flavored food such as onions, or herbs and seasonings such as garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust seasonings, if necessary, just before serving. The size of meat cuts may also be increased. Follow these hints: • Meat quantities in casseroles, soups, stews or sauces should be doubled. • When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a similar weight. • Beef roasts, pork roasts or hams should be increased but not doubled because vegetables are included due to the size and shape of the meat cuts. Use one 4 to 5 pound roast or ham. • Cooking times for all recipes will be similar to those listed for smaller-sized recipes. If much larger meat cuts are served, it may be necessary to increase cooking time by 2 to 3 hours on LOW or 1 to 2 hours on HIGH. 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 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. -6 Therefore, everything can go into the 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 1 1.2 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 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 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 result...

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