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MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat in a separate skillet or broiler allows fat to be drained off before
slow cooking and also adds greater depth of flavor.
• Meat should be positioned so that it rests in the stoneware without touching the
lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so
that the stoneware is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just estimates and
can vary depending upon the specific cut, type, and bone structure. Lean meats
such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on
the bone versus boneless will increase required cook times.
• Cut meat into smaller pieces when cooking with precooked foods such as beans
or fruit, or light vegetables such as mushrooms, diced onion, eggplant, or finely
minced vegetables. This enables all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup (237ml) of warm liquid must first be
added. The liquid will act as a "cushion" to prevent sudden temperature
changes. An additional 4 hours on LOW COOK or 2 hours on HIGH COOK is
typically required. For larger cuts of frozen meat, it may take much longer to
defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle during
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 conform to recommended cook times.
Visit the Crock-Pot
HINTS AND TIPS
slow cooker website at www.crock-pot.ca for additional hints,
®
tips and recipes or call 1-800-323-9519.
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