Crock-Pot Classic 2-3.5 Quart - Manual (Page 5)

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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.) RECIPES
SPINACH AND ARTICHOKE DIP
Serves 8-10
16 ounces mozzarella cheese, shredded 1 red pepper, seeded and finely
8 ounces Parmesan cheese, grated chopped
8 ounces mayonnaise 3 small cloves garlic, minced
8 ounces artichoke hearts, drained and chopped Pita bread, sliced into triangles for
8 ounces chopped spinach serving
1. Place all ingredients except pita bread in Crock-Pot ® slow
cooker and mix thoroughly. Cover and cook on High for 1
hour, or until cheese is melted.
2. Mix again, turn to Warm and serve with pita bread.
BABY BACK RIBS
Serves 2
1 rack baby back ribs, cut into 3-4 pieces 1 medium onion, chopped
1 cup barbecue sauce
1. Place ribs in Crock-Pot ® slow cooker. Top with onion
and barbecue sauce.
2. Cover and cook on Low for 7-8 hours or on High for
4-5 hours, or until meat is tender.
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2-3.5 QT Non Removable Stoneware 08EM1:125581 5/15/08 12:51 PM Page 9