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MEATS
Trim fat, rinse well, and pat meat dry with paper towels.
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Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking
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and also adds greater depth of flavour.
Meat should be positioned so that it rests in the stoneware without touching the lid.
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For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
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stoneware is always ½ to ¾ full.
The size of the meat and the recommended cook times are just estimates and can vary
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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 braising
steak 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
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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
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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 tenderise.
FISH
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen
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minutes to hour of cooking.
LIQUID
For best results and to prevent food from drying or burning, always ensure an adequate amount
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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 adhere
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to recommended cook times.
Visit the Crock-Pot
www.crockpot.co.uk for additional hints, tips and recipes or call
0800 052 3615.
9/9/11
10:34 AM
Page 7
®
slow cooker website at
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RECIPES
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs,
475-950 ml barbecue sauce
cut into 3–4 pieces each
2–3 onions, chopped
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as desired.
BBQ PULLED PORK
Serves 6–8
1.1-2.3 kg pork loin, trimmed of fat
475-950 ml barbecue sauce
1. Place pork loin in Crock-Pot
®
slow cooker. Top with onion and barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or until meat is tender.
3. Remove pork from Crock-Pot
®
slow cooker and shred with a fork. Add pork back into Crock-
Pot
®
slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
BEEF BOURGUIGNON
Serves 6–8
3 tablespoons flour
Sea salt and pepper
1.36 kg braising steak,
cut into 1-inch (2.5 cm) cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips cooked bacon,
cut into 1–2 inch (2.5-5 cm) pieces
1 * 284 ml can beef broth
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on hob (optional).
2. Place meat in Crock-Pot
®
slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.
LEMON HERB ROASTED CHICKEN
Serves 4–6
1.8-2.7 kg roasting chicken
120 ml onion, chopped
1–2 tablespoons butter
Juice of one lemon
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in
Crock-Pot
®
slow cooker.
2. Squeeze lemon juice over chicken and sprinkle with remaining seasonings. Cover and cook
on Low 8–10 hours or on High 4–5 hours.
2–3 onions, chopped
6–8 hamburger buns
or hard rolls
475 ml red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
3 sprigs fresh thyme, stemmed
1 bay leaf
450 g fresh mushrooms, sliced
2 large potatoes,
cut into 1-inch (2.5 cm) pieces
½ teaspoon Sea salt
2 tablespoons fresh parsley
½ teaspoon dried thyme
teaspoon paprika
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