Fish; Liquid - Crock-Pot MyTiMe Owner's Manual

Meats (continued)
• 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.
www.crockpot.com for additional hints, tips and recipes
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or call 1-800-323-9519.
Hints and Tips
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8/16/12 11:03 AM