• Recipescanbeassembledthenight
before cooking. Brown ingredients if
necessary and then combine with
remaining ingredients in cooking pot.
Cover and refrigerate. When ready to
cook, place the cooking pot in the cold
multicooker and add 30 minutes to your
projected cooking time.
• Todecreasetheamountoffatin
recipes, remove as much of the visible
fat as possible from meats and poultry.
Remove skin from poultry and drain any
fat from browned meats.
• Driedbeansshouldbesoaked
overnight, then brought to a boil,
drained and rinsed before cooking. Do
not add salt or any acid to beans when
cooking, as it will prevent them from
softening completely. Dried beans can
be cooked ahead, drained and frozen.
Thaw to add to your favorite recipes.
Adapt your own recipes to slow cook:
•ForrecipesthatdonotrequireBrown/
Sauté or Roast function before slow
cooking, reduce the cooking liquid by at
least 50% (soups are the exception).
Liquids do not evaporate as they do in
traditional cooking, and most often you
will end up with much more liquid than
you began with.
•Whenconvertingatraditionalslowcook
recipe that incorporates the Brown/
Sauté or Roast function first, the liquid
amount will need to be increased. Every
recipe is different. Our approximate
guideline is to double the liquid for a
long braise and increase it by about
50% for a soup or stew. Also, set the
slow cook time to the lower end of the
recommended time range.
•
Certain cuts of meat are more appropriate
for slow cooking. Lean cuts such as
boneless, skinless chicken breast or
pork tenderloin may seem dry if slow
cooked. See our suggestions on page 9
for more information.
•Dairyproducts(milk,sourcream,some
cheeses) will break down and curdle
during slow cooking. Substitute canned
evaporated milk, nonfat dry milk, or add
dairy products during the last 30
minutes of cooking.
•Whenmakingsoups,addsolid
ingredients to multicooker and then
liquid to cover. If a thinner soup is
desired, add more liquid to taste when
finished.
•Ifyourrecipecallsforprecookedpasta,
UNDERCOOK it and add to the pot in
the last 30 minutes of slow cooking.
The same goes for rice. Add precooked
rice in the last 30 minutes of cooking.
STEAMING TIPS:
• Steamingisoneofthehealthiest
methods of cooking, as the smallest
amount of nutrients are lost in the
cooking process.
• Tosteam,fillthemulticookerpotwith
1 quart (0.95 L) of water unless
otherwise indicated.
• Whenaddingheavierfoodslikecorn
on the cob to the steaming rack, place
them on the middle of the rack and
work your way to the edges.
• Therearesomeinstanceswhenitis
best to add ingredients to the rack
before preheating, such as delicate food
like dumplings or tamales.
• Alwaysusecautionwhenremovinglid.
It is best to remove the lid away from
you.
COOKING GUIDELINES
Slow Cooking Modes
Three cooking modes, Simmer, Low and High, give you the opportunity to prepare a wider
variety of dishes. You will usually want to use the Simmer or Low setting for recipes that cook
longer. If you’re starting a dish later in the day, select the High setting to ensure that your
food is cooked, warm, and ready when you’d like to eat.
SETTING GUIDELINES RECIPES
TEMP
TIMER
High
This is the setting to use
when you don’t have time
for a long, slow cook. It’s
also the setting to select
when “baking” in your slow
cooker.
Potatoes,
casseroles,
puddings, rolls
212˚F (100˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Low
Low is the standard slow
cooker temperature, and is
ideal for foods that you start
in the morning before work
and enjoy at the end of your
day.
Braised foods,
roasts, stews, ribs,
casseroles, shanks,
chops, less tender
cuts of meat,
soups
200˚F (93˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Simmer
The longer the cooking time,
the more flavours blend
together and intensify.
Soups, stews,
stocks
185˚F (85˚C)
Programmable
up to 24 hours,
then 8 hours (Warm)
Warm
Do not use this setting to
cook food or as a cooking
function. This setting is
intended only for use with
preheated foods.
----
165˚F (74˚C)
Defaults up to 8 hours.
Or programmable
up to 24 hours
BEEF/VEAL PORK LAMB POULTRY GAME
Choose cuts that
are full of flavour
and benefit from
braising to
tenderize.
Less tender cuts
work best.
Tenderloin will
become tough if
slow cooked.
Choose flavourful
cuts that benefit
from braising to
tenderize.
Best choice – dark
meat – bone-in and
skinless. Breast
meat can be cooked
in Slow Cooker, but
will become dry in
texture.
Game generally
tends to be less
tender, therefore it
is perfect for the
Slow Cooker.
Arm pot roast; beef
brisket or corned
beef brisket; beef
short ribs; bottom
round roast; chuck
or rump roast;
chuck shoulder
steak; veal shanks
Boston butt roast;
pork shoulder
pieces; sausages;
country style pork
ribs (bone-in); pork
shoulder or blade
roast
Lamb shoulder;
lamb stew meat;
lamb shanks
Chicken or turkey
legs and thighs
Venison roasts or
stew meat,
pheasant, duck
thighs and legs
Suggested Cuts of Meat for Slow Cooking
