Crock-Pot Cook & Carry Owner's Manual page 10

• 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.crockpot.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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