Crock-Pot SCCPBPP605-050 Instruction Manual page 7

FISH:
•
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to hour of cooking.
LIQUID:
•
For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
•
Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and adhere to recommended cook
times.
BABY BACK RIBS Serves 6–10
2–4 racks of baby back ribs, cut into 3–4 pieces each
475–950 ml barbecue sauce
2–3 onions, chopped
1. Place ribs in Crock-Pot
2. Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as desired.
BBQ PULLED PORK Serves 6–8
1.1–2.3 kg pork loin, trimmed of fat
475–950 ml barbecue sauce
2–3 onions, chopped
6–8 hamburger buns or hard rolls
1. Place pork loin in Crock-Pot
2. Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
3. Remove pork from Crock-Pot
with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
SAUSAGE AND MEATBALLS Serves 8–10
1.4–2.3 kg sausage and meatballs, uncooked
6 cloves garlic, peeled and chopped
2 x 400g can crushed tomatoes
1–2 800g cans plum tomatoes in juice, chopped coarsely
1 bunch fresh basil
Cooked pasta
Grated cheese
1. Brown sausage and meatballs in a frying pan on hob (optional).
2. Add all ingredients to Crock-Pot
3. Cover and cook on Low for 8 hours or on High for 4 hours.
4. Serve with cooked pasta and grated cheese.
slow cooker. Top with onion and barbecue sauce.
®
slow cooker. Top with onion and barbecue sauce.
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slow cooker and shred with a fork. Add pork back into Crock-Pot
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slow cooker except pasta and grated cheese.
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RECIPES
7
slow cooker and coat
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