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9
MEATS
• Trim fat, rinse well, and pat meat dry with paper towels.
• Browning meat directly in Cooking Pot for greater depth of flavor.
• Meat should be positioned so that it rests in the Cooking Pot without touching the lid.
• For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the Cooking
Pot is always ½ to ¾ full.
• The size of the meat and the recommended cook times are just estimates and can vary depending
upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend
to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder.
Cooking meat on the bone versus boneless will increase required cook times.
• 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 Cooking Pot is always filled a minimum of ½ full and a maximum of ¾ full, and
conform to recommended cook times.
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