Hamilton Beach^®
How To Adapt Recipes

You can convert your favorite recipes to slow cooker recipes if you learn these important differences first:

1. Liquids do not evaporate in a slow cooker. So unless you are cooking rice, pasta, or beans, reduce amount of liquid to 1/2 of the amount called for in your recipe.
2. Fresh vegetables produce the most desirable results. Potatoes, carrots, onions and garlic should washed and cut in uniform pieces, then placed in the bottom of the crock. Canned and frozen vegetables produce overcooked dishes.
3. When cooking rice or pasta, make sure you have an adequate amount of liquid for proper cooking. Converted Rice will hold its shape better.
4. Tender foods such as pasta, asparagus and snow peas should be added in the last hour of cooking.
5. Dairy products such as cheese, milk, and sour cream should be added in the last half hour of cooking.
6. Seafood such as shrimp, scallops, and fish should be added in the last 15-30 minutes of cooking.  Once the recipe has finished cooking, add seafood and cook just until done.
7. Ground beef should be browned and drained before slow cooking to remove grease.
8. Spices and seasoning:  slow cooking does not intensify spices.  In the test kitchen, we recommend adding spices in the last hour of cooking. 
9. Use fresh ingredients for the best results. Canned foods take less time to cook.
10. Time conversion chart for slow cooker filled at least 2/3 full:

Conventional Recipe Time	>>	Slow Cooker Time on High	>>	Slow Cooker Time on Low
30 min.	>>	1 1/2 - 2 hrs.	>>	3 to 4 hrs.
1 to 2 hours	>>	4-5 hrs.	>>	8-9 hrs.

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