Crock-Pot Designer Series 4-7 Quart - Manual (Page 6)

RECIPES
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• Cut meat into smaller pieces when cooking with precooked foods such
as beans or fruit, or light vegetables such as mushrooms, diced onion,
eggplant, or finely minced vegetables. This enables all food to cook at
the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must first be
added. The liquid will act as a “cushion” to prevent sudden temperature
changes. An additional 4 hours on LOW or 2 hours on HIGH is typically
required. For larger cuts of frozen meat, it may take much longer to
defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle
during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
Visit the Crock-Pot ® slow cooker website at
www.crockpot.com for additional hints, tips and
recipes or call 1-800-323-9519.
HINTS AND TIPS (CONT.)
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs, 2–4 cups barbecue sauce
cut into 3–4 pieces each 2–3 onions, chopped
1. Place ribs in Crock-Pot ® slow cooker. Top with onion and barbecue
sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or
until meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as
desired.
BBQ PULLED PORK
Serves 6–8
2½–5 pound pork loin,
trimmed of fat
2–4 cups barbecue sauce
1. Place pork loin in Crock-Pot ® slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on Low for 7–9 hours or on High for 4–5 hours, or
until meat is tender.
3. Remove pork from Crock-Pot ® slow cooker and shred with a fork.
Add pork back into Crock-Pot ® slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
2–3 onions, chopped
6–8 hamburger buns
or hard rolls