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1. Uncooked meat and vegetable combinations will require 8-10 hours on low (190*-200*) or 4-5 hours on high (290*-300*). 2. One hour of simmering on the fange or baking at 350* in the oven is equal to 8-10 hours on low, or 4-5 hours on high in crockpot. 3. Reduce liquid in your recipe to about 1 cup since the slow cooker method of simmering foods saves all foods natural juices. 4. Use canned soups and broths, wine or water as liquid in your slow cooker. 5. Dont use dairy products, such as milk, sour cream, or cream until the final 30 minutes of cooking. 6. Cook noodles and macaroni products, following label directions, then add to slow cooker near the end of the cooking. 7. Frozen vegetables and frozen fish should be thawed slightly, and added only during the last hour of cooking, since they require so little cooking. 8. Dont lift the cover of your slow cooker, just to peed and see how the food is cooking. Every time the cover comes off, you lose heat that is equal to 30 minutes of cooking time. 9. Trim as much excess fat as possible from the meat going into your slow cooker. Fat can increase the temperature of the liquid in the slow cooker and cut down on the cooking time so much, you might have an over cooked dish. 10. Browning meats and poultry is not essential, but it does help to develop a richer flavor in the food and remove some of the fat, expecially in pork, lamb and sausages. Turn the heat control to 350* and brown meat on all sides; remove and saute vegetables in pan drippings, then remove vegetables and pour out all fat remaining in cooker before returning food, then lower heat control to slow cooking temperature. 11. Crocker and stoneware liners in slow cookers are made of natural clay with particular qualities that require special handling to keep them in perfect condition. 12. Do not allow sudden change in temperature, either by pouring boiling liquids into a very cold crockery cooker or placing a hot cooker on a cold surface. 13. Be careful not to bang your crockery cooker in the sink or on the fauce. A sharp blow could break or chip the crockery liner. 14. Never store foods in a crockery slow cooker in the refrigerator. The change in temperature can be harmful to the finish. 15. To clean the interior surface of the cooker, fill with hot sudsy water as soon as cooker has cooled down; allow to soak at least 15 minutes, then rub surface with a cloth, nylon net pad or a plastic sponge, but never use a harsh abrasive cleaner, metal pad or steel wool. Rinse well in hot water and wipe dry with a towel. 16. To remove mineral stains on crockery, fill cooker with hot water and 1 cup white vinegar; cover. Turn heat control tohigh for 2 hours. Then clean following directions above without 15 minute soaking. 17. To remove water marks from highly glazed crockery, rub the surface with vegetable oil and allow to stand for 2 hours before cleaning. Clean, following directions above without the 15 minute soaking. 18. Never add frozen foods directly to your crockery slow cooker. Thaw first then add during the last 30 minutes to one hour of cooking. 19. Do not place crockery cooker, crockery liners or stoneware pots on electric or gas rage top surface burner, or place under broiler. 20. Slow cookers come in a variety of sizes from 2 qt. up to the 8 qt. super pots. It is best to choose recipes to use that will at least half fill your slow cooker, so the top surface of the food can be "basted" by the condensed steam un der the slow cookers cover. 21. Be patient when using your slow cooker. It takes about 2 hours for the temperature to come to 160* so the food may seem to be just sitting there. 22. Some slow cookers have heat coils on the bottom. If your model does, it is best to place some of the vegetables at the bottom of the slow cooker and then place the meat on top. The vegetables act as a grid and keep the meat from sticking after many hours of contact with the heated surface. 23. Read the use and care booklet to find out the temperatures for the different settings on your cooker. To cook foods safely, the heat control setting must be at least 180*. If your cooker has a warming setting (140*-160*) for heating cooked foods, NEVER use the setting for cooking. 24. If you are in a real hurry at mealtime and want to thicken the cooking liquid, pour liquid into a saucepan and bring to a boiling; add the thickening called for in the continued in part 2
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