Rival 3855 - Manual (Page 7)

GUIDE TO ADAPTING RECIPES
-7-
This guide is designed to help you adapt recipes to the Crock-Pot ® slow cooker — your
own favorites and prized recipes collected from friends, food companies, newspapers
and magazines. Our aim is to save preparation time with fewer steps and dishes…and
to keep cooking simple. In most cases, all ingredients can go into your slow cooker in
the beginning and can cook all day. Many preparatory steps are unnecessary when
using the Crock-Pot
® slow cooker. A few hints:
• Allow sufficient cooking time.
• Cook with cover on.
LOW-FAT RECIPES
• Health professionals recommend that you get no more than 30% of your total
DAILY calories from fat.
4 1 ⁄
2
AND 5 QUART MODEL (3845/3850)
• All recipes in this book may be prepared as shown for the 4 1 ⁄
2
and 5 quart model. If
desired, recipes may be increased by one-half. When a recipe may be doubled, it will
be indicated by a footnote. if a recipe is increased, cooking time may need to be
extended.
• The size and shape of the 4 1 ⁄
2
and 5 quart Crock-Pot ® slow cooker is ideal for larger
roasts (3 to 5 pounds), baking hens (3 to 4 pounds), and picnic hams (up to 5
pounds). These weights depend on shape. extended cooking times may be
necessary for these larger cuts.
5 1 ⁄
2
& 6 QUART MODEL (3855/3860)
Important: When using the 5 1 ⁄
2
or 6 quart model, all recipes may be used but should be
doubled according to the guidelines below:
• Liquids in soups, stews, sauces, or meat and vegetable combinations should be
increased by one-half and not doubled. For example: the recipe in the book calls for
1 cup of liquid. Begin with 1
1 ⁄
2
cups when doubling the recipe; add liquid only if
necessary. NOTE: When doubling casserole recipes which contain rice or pasta, it is
necessary to double the liquid along with other ingredients.
• Do not double strongly flavored food such onions or herbs and seasonings such as
garlic, pepper or chili powder. Begin by increasing by one-half. Taste and adjust
seasonings, if necessary, just before serving.
The size and meat cuts may also be increased. Follow these hints:
• Meat quantities in casseroles, soups, stews or sauces should be doubled.
• When a recipe calls for “One whole 3-pound fryer”, use two whole chickens of a
similar weight.
• Beef roasts, pork roasts or hams should be increased but not doubled because
vegetables are included due to the size and shape of the meat cuts. Use 4 to 5
pound roast or ham.
IMPORTANT TIPS