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Use whole leaf herbs and spices for the best and fullest flavour from the slow cooking method. If ground herbs and
spices are used, they should be stirred in during the last hour of cooking.
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Because there is no direct heat at the bottom, always fill the stoneware cooking pot at least half full, to conform with
recommended times. Small quantities can be prepared, but cooking times may be affected.
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A specific liquid called for in a recipe may be varied if an equal quantity is substituted. For example, substituting a can
of soup for a can of tomatoes or 1 cup of beef or chicken stock for 1 cup of wine.
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Beans must be softened completely before combining with sugar and/or acidic foods (Note: Sugar and acid have a
hardening effect on beans and will prevent softening).
This guide is designed to help you adapt your own and other recipes for your slow cooker. Many of the normal preparatory
steps are unnecessary when using your slow cooker. In most cases all ingredients can go into your slow cooker at once
and cook all day. General:
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Allow sufficient cooking time.
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Always cook with the lid on.
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For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
RECIPE TIME
15 - 30 minutes
30 - 45 minutes
50 minutes - 3 hours
PASTA AND RICE:
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For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
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For best pasta results, add the pasta to the slow cooker during the last 30–60 minutes of cook time.
BEANS:
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Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
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Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
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Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
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When cooking recipes with vegetables and meat, place vegetables into the slow cooker before meat. Vegetables
usually cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
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Place vegetables near the bottom of the cooking bowl to help cooking.
MILK:
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Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
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Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
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Some recipes call for large amounts of water/stock. Add the soup ingredients to the slow cooker first then add water/
stock only to cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
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Trim fat, rinse well, and pat meat dry with paper towels.
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Browning meat in a separate frying pan or grill pan allows fat to be drained off before slow cooking and also adds
greater depth of flavour.
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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 stoneware is always ½ to ¾
full.
GUIDE TO ADAPTING RECIPES
COOK ON LOW
4 - 6 hours
6 - 10 hours
8 - 10 hours
6
COOK ON HIGH
1½ - 2 hours
3 - 4 hours
4 - 6 hours
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