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BASIC COOKING TIME GUIDE
Heat Setting
Low
3-4 lb. Chicken
6-8 Hours
3-4 lb. Pot Roast
6-8 Hours
3 Qt. Beef Stew
8-10 Hours
3 Qt. Chili
8-10 Hours
3 Qt. Vegetable Soup
6-8 Hours
The cooking times given above should be used ONLY as a guide. It is recommended that
a food thermometer be used to check the temperature to ensure the food is completely
cooked.
Meat and poultry require at least 6 to 8 hours on LOW. Do not use frozen meat in the slow
cooker. Thaw any meat or poultry before slow cooking. Trim all visible fat from meat or poultry.
For chili or soup, cook dried beans 1-2 hours on high setting, then add remaining ingredients
and cook on low for the remaining time.
When cooking curries and casseroles, richer, more intensive flavors will develop when the
first stage is prepared by traditional methods, i.e. brown the onions, meat and spices first
in a non-stick pan.
8
High
Fig. 1
3-4 Hours
4-5 Hours
4-5 Hours
4-5 Hours
3-4 Hours
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13
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