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Tips for Slow Cooking
• Removable crock should be at least half-filled for best results. If
only half-filled, check for doneness 1 to 2 hours earlier than recipe.
• Stirring is not necessary when slow cooking and removing glass
lid results in major heat loss and cooking time may need to be
extended. However, if cooking on High, you may want to stir
occasionally.
• If cooking soups or stews, leave a 2-inch (5-cm) space between
top of removable crock and food so recipe can come to a simmer.
• Many recipes call for cooking all day. If your morning schedule
doesn't allow time to prepare a recipe, prepare it the night before.
Place all ingredients in removable crock, cover with lid, and
refrigerate overnight. In the morning, simply place removable
crock in American Cooker.
Food Safety Tips
• Do not use frozen, uncooked meat in American Cooker. Thaw any
meat or poultry before slow cooking.
• To store leftovers after cooking, do NOT place entire removable
crock in refrigerator since contents will take too long to cool. Instead,
divide leftovers into smaller containers and place into refrigerator.
• Some foods are not suited for extended cooking in a American
Cooker. Pasta, seafood, milk, cream, or sour cream should be
added 2 hours before serving. Evaporated milk or condensed
soups are perfect for slow cooking.
• Higher fat content of meat, less liquid is needed. If cooking meat
with a high fat content, place thick onion slices underneath so
meat will not sit on (and cook in) fat.
• American cookers allow for very little evaporation. If making your
favorite soup, stew, or sauce, reduce liquid called for in original
recipe. If too thick, liquid can be added later.
• If cooking a vegetable-type casserole, there will need to be liquid
in recipe to prevent scorching on sides of removable crock.
• If cooking a recipe with root vegetables, place root vegetables in
the bottom of the crock.
• Never allow undercooked or raw meat to sit at room temperature
in American Cooker. Once meat is placed into removable crock, it
should be cooked immediately (unless prepping American Cooker
the night before, where crock should be placed into refrigerator).
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