CROCK*POT COOKING

Rice Lake Camp Experience Shingles off Choose another thumbnail from the list on the left, or return to the front page.

How to use

There are two temperature settings. Low is recomended for slow "all-Day" cooking. One hour on High equals about 2 to 2 1/2 hours on low.

Because there is no direct heat at the bottom, alway fill CROCK*POT at least half full to comform to recommended times. Small quantities may be prepared but cooking time will be affected.

Do not use cooker for thawing or cooking frozen meats (such as chicken or roasts ) Unless you first add at least 1 cup of warm liquid. The liquid will act as a "Cushion" to prevent sudden changes in temperature. Cook recipes containing frozen meats an additional 4 to 6 hours on Low or 2 hours on High.

Vegetables should be thinly sliced and placed near sides or bottom of the CROCK*POT. Meats generally cook faster than most vegetables.

Trim fats and wipe meats well. Season with salt and pepper. Place in cooker on top of vegetables.

For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. Why? Because in slow cooking, more juices in meats and vegetables are retained than in comventional cooking.

Always cook with cover on, for recommended time.

Unplug when cooking is done or before cleaning. ALways use hot pads when lifting the Crock*Pot. DO NOT submerge Heating unit in water

Pot Roast of Beef

3 medium potatoes, thinly sliced	1/2 teaspoon pepper
2 large carrots, thinly sliced	3 to 4 pound brisket,rump roast
1 onion, sliced	or pot roast
1 teaspoon salt	1/2 cup water or beef broth

Put vegetables in bottom of Crock*Pot. Salt and peppermeat, then put in pot. Add liquid. Cover,cook on low 10 to 12 hours (High:5 to 6 hours)