Crock-Pot SCCPCTS605S Owner's Manual page 10

• 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 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 or 2 hours on
HIGH 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
www.crock-pot.ca for additional hints, tips and
recipes or call 1-800-323-9519.
HINTS AND TIPS (CONT.)
slow cooker website at
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