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•
Always remember, the size of the meat and the recommended cook time
are just estimates. The exact weight of a roast that can be cooked in the
slow cooker will depend upon the specific cut, meat configuration, and
bone structure.
•
Cut meat into smaller pieces when cooking with precooked beans, fruit,
or lighter vegetables such as mushrooms, diced onion, eggplant, or finely
minced vegetables. This will enable food to cook at the same rate.
•
Lean meats such as chicken or pork tenderloin will cook faster than meats
with more connective tissue and fat such as beef chuck or pork shoulder.
•
Meat should be positioned so that it rests in the stoneware and does not
touch the lid.
•
If you are cooking frozen meats (such as roasts or chickens), you must
first add at least 1 cup of warm liquid. The liquid will act as a "cushion" to
prevent sudden temperature changes. For most recipes containing cubed
frozen meat, cook meats an additional 4 hours on LOW or 2 hours on HIGH.
For large 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.
Specialty Dishes
•
Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage
leaves, stuffed peppers, or baked apples can be arranged in a single layer so
they cook evenly and serve attractively.
Visit the Crock-Pot® website at www.crock-pot.ca, for additional Hints and Tips,
Questions and Answers, and Recipes.
Auto Program Chart
The auto programs are designed to give you the greatest ease in programming
for classic slow cooker dishes. The Main Courses chapter offers several recipes
for each program (pg. 34). The chart on the following page indicates the total
cook time for each Auto Cook program. The program will automatically switch
to WARM once the cycle has been completed.
E16
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