SLOW COOKER BASICS

WHEN USING YOUR SLOW COOKER …

• Slow cookers come in a range of sizes, from 1½ to 7 quarts. It’s important to use the right size for the amount of food you’re making. To serve a dip from a buffet, the smallest slow cookers are ideal. For entertaining or potluck dinners, the larger sizes work best. Check the chart below to find a useful size for your household.
• To cook properly and safely, the USDA recommends that slow cookers be filled at least half full but no more than two-thirds full.
• Many slow cooker recipes instruct that the ingredients be added all at once and cooked all day. For make-ahead convenience, place the food items in the crock the night before, cover and refrigerate overnight (the removable stoneware insert makes this an easy task). In the morning, place the crock in the slow cooker, set the temperature and turn it on.
• Do not preheat your slow cooker. An insert that has been refrigerated overnight should always be put into a cold base unit. Stoneware is sensitive to dramatic temperature changes, and cracking or breaking could occur if the base is preheated.
• If there are any leftovers, allow them to cool, then refrigerate. Slow cookers should not be used to reheat leftovers. Use a microwave, stovetop burner or oven to reheat food to 165˚.
• Following a power outage of less than two hours, you can finish cooking food from your slow cooker on the stovetop or microwave. If it’s been more than two hours or are not sure how long the power has been out, discard the food.

SLOW COOKER SIZE

Household Size Slow Cooker Capacity
1 person 1½ quarts
2 people 2 to 3½ quarts
3 or 4 people 3½ to 4½ quarts
4 or 5 people 4½ to 5 quarts
6 or more people 5 to 7 quarts

HOW TO KNOW WHEN IT’S DONE

145˚ F
• Medium-rare beef and lamb roasts
• Fish

160˚ F
• Medium beef and lamb roasts
• Pork
• Egg dishes

165˚ F
• Ground chicken and turkey

170˚ F
• Well done beef and lamb roasts
• Chicken or turkey that is whole or in pieces

CONVERTING RECIPES FOR THE SLOW COOKER

“Almost any recipe that bakes in the oven or simmers on the stovetop can be easily converted for the slow cooker. Here are some guidelines.
• Before converting recipes, check the manufacturer’s guidelines for your particular slow cooker. Find a recipe that is similar to the one you want to convert and use it as a guide. Note the amount and size of meat and vegetables, heat setting, cooking time and liquid.
• Since there is no evaporation, adjusting the amount of liquid in your recipe may be necessary. If the recipe calls for 6 to 8 cups of water, try starting with 5 cups. Conversely, recipes should include at least a little liquid. If a recipe does not include liquid, add ½ cup water or broth.
• In general, 1 hour of simmering on the range or baking at 350˚F. in the oven is equal to 8-10 hours on low or 4-6 hours on high in a slow cooker. Check the chart [below].
• Flour and cornstarch are often used to thicken soups, stews and sauces that are cooked in a low cooker.

COOK TIMES

Conventional oven, 15 to 30 minutes
Slow cooker, Low 4 to 6 hours, High ½ to 2 hours

Conventional oven, 35 to 45 minutes
Slow cooker, Low 6 to 8 hours, High 3 to 4 hours

Conventional oven, 50 minutes or more
Slow cooker, Low 8 to 10 hours, High 4 to 6 hours

TOP TIP: CLEANING A SLOW COOKER

• Removable stoneware inserts make cleanup a breeze. Be sure to cool the insert before rinsing or cleaning with water to avoid cracking. Do not immerse the metal base unit in water. Clean it with a damp sponge.
• Wash the insert in the dishwasher or in warm soapy water. Avoid using abrasive cleaners since they may scratch the stoneware.
• To remove mineral stains on a ceramic insert, fill the cooker with hot water and 1 cup white vinegar; cover. Set the control to high and allow to “cook” for 2 hours. Discard liquid, and when cool, wash with hot sudsy water. Rinse well and dry.
• To remove water marks from a highly glazed crockery insert, rub the surface with vegetable oil and allow to stand for 2 hours before washing with hot, sudsy water.

DID YOU KNOW?

When a range in cooking time is provided, it accounts for variables such as thickness of meat, how full the slow cooker is and the temperature of the food going into the cooker. As you become used to how your slow cooker works, you’ll be better able to judge which end of the range to use.