Rival Slow Cooker Manual Do Utilizador

•  Always remember, the size of the meat and the recommended cook time are just 

estimates. Th

  e exact weight of a roast that can be cooked in the slow cooker will 

depend upon the specifi c cut, meat confi guration, and bone structure. 

•  Cut meat into smaller pieces when cooking with precooked beans, fruit, or 

lighter vegetables such as mushrooms, diced onion, eggplant, or fi nely minced 
vegetables.  Th

  is will enable food to cook at the same rate.  

•  Lean meats such as chicken or pork tenderloin will cook faster than meats with 

more connective tissue and fat such as beef chuck or pork shoulder.  

•  Meat should be positioned so that it rests in the stoneware and does not touch 

the lid.

•  If you are cooking frozen meats (such as roasts or chickens), you must fi rst add 

at least 1 cup of warm liquid. Th

  e liquid will act as a “cushion” to prevent sudden 

temperature changes. For most recipes containing cubed frozen meat, cook meats 
an additional 4 hours on LOW or 2 hours on HIGH.  For large 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 fi fteen minutes to hour of cooking.

SPECIALTY DISHES

•  Specialty dishes, such as stuff ed chops or steak rolls, stuff ed cabbage leaves, 

stuff ed peppers, or baked apples can be arranged in a single layer so they cook 
easily and serve attractively.

Visit the Crock-Pot® website at www.crockpot.com, for additional Hints and Tips, 
Questions and Answers, and Recipes.

Signature Chili ..............................................................14
Beef Stew  .....................................................................15
Pot Roast .......................................................................16
Barbecue Ribs ................................................................17
Pulled Pork ....................................................................18
Mom’s Brisket ................................................................19
Meatballs and Spaghetti Sauce ......................................20
Boston Baked Beans ......................................................21
Corned Beef and Cabbage .............................................22
Mulled Cider .................................................................22

Brown Bread ..................................................................23
Spiked and Spiced Almonds..........................................24
Roasted Summer Squash with Pine Nuts 
  and Romano Cheese .................................................25
Lemon Dilled Parsnips and Turnips ..............................26
Gratin Potatoes with Asiago Cheese .............................27
Sausage Stuffed Baked Yams .........................................28