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    Crockpot - Tempertures Conversion Chart


    Source of Recipe


    Woman's Day Crockery Cuisine Cookbook by Sylvia Vaughn Thompson

    Recipe Introduction


    This is a chart that was in Woman's Day Crockery Cuisine Cookbook by Sylvia Vaughn Thompson
    Crock Times and Temperatures

    Time Low High
    1/2 hour 108 150
    3/4 hour 124 168
    1 hour 135 183
    1 hours 154 250
    2 hours 168 300
    2 hours 183 315
    3 hours 200 319
    3 hours 208 330
    4 hours 212 333
    5 hours 212 333
    6 hours 212 335
    7 hours 212 340
    8 hours 212 340

    2 hours on Low generally equals 1 hour on High. If a recipe calls for 8 hours on Low, you can cook it on High part of the time either at the beginning or the end. If you have to serve dinner sooner than expected, you can switch from Low to High and cook for half the remaining time. But don't cook food covered with liquid on High once the temperature hits 212 or it will be boiled.
    Keeping track of time can be done with a white grease pencil from a stationer's. Mark down on the lid the time you began the cooking. Cooking in advance, when feasible, is indicated by an asterisk. You can prepare a dish up to that point and refrigerate it overnight if desired. In addition, almost any soup, stew or braised dish is better reheated the day after cooking.
    Reheating in the crock to a temperature of 185 to 190 requires about 2 hours on Low or 1 hour on High. When putting chilled food in the crock, add about 15 minutes to Low or 8 to 10 minutes to High.

    Altitude cooking requires increasing the cooking time 1 hour on Low or 1/2 hour on High for every 1,000 feet above 4,000 feet.


 

 

 


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