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CROCKPOT GENERL INFORMATION

I BELIEVE IT IS VERY IMPORTANT TO KNOW HOW TO USE YOUR CROCKPOT WITHOUT HAVING DISASTERS.





List of Ingredients









Instructions



1. OVEN TO CROCKPOT CONVERSION GENERAL INFORMATION:
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2. IT'S DIFFICULT TO GIVE EXACT CONVERSION INFORMATION ON TRANSLATING TRADITIONAL OVEN RECIPES TO THE CROCKPOT. BELOW YOU WILL FIND SOME GENERAL GUIDELINES FOR CONVERTING YOUR FAVORITE RECIPES TO THE CROCKPOT. SINCE CROCKPOTS VARY, YOU SHOULD CONSULT YOUR OWNER'S MANUAL FOR INSTRUCTIONS.
   
3. CROCKPOT MAY VARY BUT GENERALLY, THE "LOW" SETTING IS ABOUT "200°", AND "HIGH" SETTING IS ABOUT "300°". ONE HOUR ON "HIGH" IS APPROXIMATELY EQUAL TO 2 TO 2 1/2 HOURS ON LOW. MOST CROCKPOT RECIPES RECOMMED COOKING 8 TO 10 HOURS ON "LOW". SOME RECIPES RECOMMED THE "HIGH" SETTING BASED ON THE NATURE AND TEXTURE OF THE FOOD. YOU WILL HAVE TO JUDGE YOUR RECIPE ACCORDINGLY. FOR EXAMPLE, BEEF CUTS WILL BE BETTER COOKED ON "LOW" FOR 8 TO 10 HOURS TO GET A MORE TENDER TEXTURE, WHERE CHICKEN CAN BE COOKED ON "HIGH" FOR 2 1/2 TO 3 HOURS.
   
4. REDUCE THE AMOUNT OF LIQUID USED IN MOST OVEN RECIPES WHEN USING THE "LOW" SETTING, SINCE THE CROCKPOT "RETAINS ALL MOISTURE THAT USUALLY EVAPORATES WHEN COOKING IN THE OVEN". ADD LIQUIDS FOR SAUCES ABOUT AN HOUR BEFORE DONE. YOU WILL NORMALLY END UP WITH MORE LIQUID AT THE END OF COOKING TIMES, NOT LESS. A GENERAL RULE IS TO REDUCE LIQUIDS BY HALF, UNLESS RICE OR PASTA IS IN THE DISH. SPICES MAY NEED TO BE REDUCED OR INCREASED. WHOLE HERBS AND SPICES INCREASE THEIR FLAVORING POWER IN CROCKPOT COOKING WHILE GROUND SPICES MAY HAVE LOST SOME FLAVOR. ADD GROUND SPICES DURING THE LAST HOUR OF COOKING. WHOLE LEAF AND HERBS WILL PROBABLY NEED TO BE REDUCED BY HALF.
   
5. RICE, NOODLES, MACARONI, SEAFOOD, CHINESE VEGETABLES AND MILK DO NOT HOLD UP WELL WHEN COOKED 8 TO 10 HOURS. ADD THESE TO SAUCES OR LIQUID ABOUT 2 HOURS BEFORE SERVING WHEN USING "LOW" SETTING OR 1 HOUR ON " HIGH". IF YOU WANT TO USE MILK IN AN 8 TO 10 HOUR RECIPE, USE "EVAPORATED MILK.
   
6. BROWNING MEATS BEFORE COOKING IS A PERSONAL CHOICE. IT'S NOT NECESSARY BUT IT WILL REDUCE THE FAT CONTENT OF SOME MEATS IF YOU BROWN IT BEFORE COOKING. SAUTEING VEGETABLES , LIKE ONIONS, ETC, IS NOT NECESSARY, EXCEPT FOR EGGPLANT WHICH SHOULD BE PARBOILED OR SAUTEED PRIOR DUE TO ITS STRONG FLAVOR. JUST ADD THEM TO THE POT WITH EVERYTHING ELSE. YOU MAY WISH TO REDUCE QUANTITIES OF STRONGER VEGETABLES SINCE THEY WILL PERMEATE THE OTHER FOODS IN THE CROCKPOT WITH THEIR FULL FLAVOR.
   
7. DRY BEANS CAN BE COOKED OVERNIGHT ON "LOW AS AN ALTERNATIVE TO SOAKING. COVER WITH WATER AND ADD 1 TEASPOON OF BAKING SODA. DRAIN AND COMBINE WITH OTHER INGREDIENTS. BE SURE BEANS ARE SOFTENED BEFORE ADDING TO ANY SUGAR OR TOMATO MIXTURE. FOR BEST RESULTS, USE LONG GRAIN PARBOILED/CONVERTED RAW RICE IN RECIPES, AND USE STANDARD LIQUID AMOUNTS INSTEAD OF REDUCING THE LIQUID. FOR MIXED RECIPES REQUIRING PASTA, IT'S BEST TO COOK THE PASTA SEPARATELY TO AL DENTE TEXTURE AND ADD JUST BEFORE SERVING. FOR SOUPS, ADD WATER ONLY TO COVER INGREDIENTS. IF THINNER SOUP IS DESIRED, MORE LIQUID CAN BE ADDED AT THE END OF COOKING TIME.
   
8. GENERAL OVEN TO CROCKPOT COOKING TIME CONVERSIONS:
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   15 TO 30 MINUTES IN OVEN........1 1/2 TO 2 1/2 HOURS
   "HIGH" OR 4 TO 6 HOURS
   ON " LOW"
   
   35 TO 45 MINUTES IN OVEN............2 TO 3 HOURS ON
   "HIGH" OR 6 TO 8
   HOURS ON "LOW"
   
   50 MINUTES TO 3 HOURS.............4 TO 5 HOURS ON
   "HIGH OR 8 TO 18
   HOURS ON "LOW"
   "MOST UNCOOKED MEAT AND VEGETABLE COMBINATIONS WILL REQUIRE AT LEAST 8 HOURS ON LOW.
   
9. GENERAL COOKING TIMES FOR SPECIFIC FOODS
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   POT ROAST.........8-12 HOURS ON "LOW"
   OR 4 TO 5 HOURS ON "HIGH"
   
   STEW..................10 TO 12 HOURS ON "LOW" OR
   4 TO 5 HOURS ON "HIGH"
   
   RIBS.......................6 TO 8 HOURS ON "LOW
   
   STUFFED PEPPERS...............6 TO 8 HOURS ON "LOW" OR
   3 TO 4 HOURS ON "HIGH"
   
   BRISKET.....................10 TO 12 HOURS ON "LOW"
   
   
   SWISS STEAK..................8 TO 10 HOURS ON "LOW"
   
   CORNED BEEF & CABBAGE...........6 TO 10 HOURS ON "LOW"
   OR 4-5 HOURS ON "HIGH"
   
   CASSEROLE....................4 TO 9 HOURS ON "LOW" OR
   2 TO 4 HOURS ON "HIGH"
   STIRRING OCCASIONALLY
   
   RICE.........................5 TO 9 HOURS ON "LOW OR
   2 TO 3 HOURS ON "HIGH"
   
   MEAT LOAF......................8 TO 9 HOURS ON "LOW"
   
   DRY BEANS.....................1 TO 2 HOURS ON "HIGH"
   PLUS 8 TO 9 HOURS ON
   "LOW"
   
   SOUP.....................6 TO 12 HOURS ON "LOW" OR
   2 TO 6 HOURS ON "HIGH"
   
   CHICKEN......................7 TO 10 HOURS ON "LOW" OR
   3 TO 4 HOURS ON "HIGH"
   
   VEGETABLES....................2 TO 4 HOURS ON "LOW"
   WITH LIQUID ADDED
   
   BAKED POTATO...................8 TO 10 HOURS ON "LOW"
   
   ARTICHOKE...............6 TO 8 HOURS ON "LOW" OR
   2 1/2 TO 4 HOURS ON "HIGH"
   WITH WATER
   
   REMEMBE TO CHECK THE OWNER'S MANUAL FOR YOUR PARTICULAR CROCKPOT FOR FULL INSTRUCTIONS ON USAGE. THE ABOBE COOKING TIMES ARE ONLY ""VERY"" GENERAL GUIDELINES.
   






Final Comments


THIS INFORMATION COMES FROM HOME COOKING.