Crockpot baking is very simple. The supplies needed are a crockpot
(naturally) and a 1-, 2- or 3-pound coffee can. A double thickness of paper
towels may be used as a cover for the can.
Most recipes require that the can or manufacturer’s insert be greased with
solid vegetable shortening. Cans should only be half full of batter. This will
allow for rising. Heat needs to be well circulated. This is done by allowing a
little space all the way around the can. If a metal rack is not available to put
under the can in the crockpot, foil may be crushed to 1-inch thickness to allow
for heat movement. High is the best setting for crockpot baking. Lifting the lid
during baking is only allowed near end of baking time to check for doneness. Any
earlier peeking will let necessary heat escape.
Use pot holders or folded paper towels to remove can or insert from crockpot.
To more easily remove cake or bread from can, open bottom with can opener and
push food out.
Crockpot Testing and Converting
Source: Penn State Cooperative Extension – Pittsburgh Post-Gazette October
25, 2001
Testing a Crockpot
The food safety concern surrounding any crockpot is its ability to reach a
temperature above 140 degrees within four hours. Since bacteria grow rapidly
between the temperatures of 40 and 140 degrees, it is of great importance that
food not to be in that range for more than four hours in order to limit this
growth.
To determine if your crockpot is reaching this temperature, you will have to
experiment on a day when you are home. Prepare a recipe and check to see if the
temperature rises above 140 degrees within four hours on the LOW setting. It
would be better to prepare a thick food, such as chili, gumbo or stew, because
this would take longer to reach the temperature as compared to a thin food, such
as chicken noodle soup. Quickly take the temperature, because it will drop
rapidly when the lid is opened. If the temperature does not reach 140 degrees
within four hours, there is a problem with the crockpot, and it should be
thrown away.
Preparing Food
When cooking meat or poultry in the crockpot, make sure it is completely
defrosted and cut into small pieces. These appliances were not made to help thaw
or cook large pieces of meat or poultry. If unthawed meat/poultry or large
pieces of meat/poultry are placed in the crockpot, they will not reach 140
degrees quickly enough and possibly result in a foodborne illness.
If you cut up the meat/poultry and vegetables the night before, make sure you
store them in separate containers in the refrigerator to limit bacterial growth
and to avoid cross-contamination. Because vegetables take longer to cook in the
crockpot, place them on the bottom and the sides. Add the meat, then the
liquid, such as broth, water or sauce. Fill the crockpot no less than
half-full and no more than two-thirds full. Lift the lid only occasionally to
stir the food and check for doneness.
While it is safe to cook food on LOW all day, it is suggested, if possible, that
you place the setting on HIGH for the first hour to help the temperature reach
140 degrees as quickly as possible.
Power Outages
If the power goes out while you’re not home, you will have to throw the food
away. If it goes out while you are at home, finish cooking the food on a gas
stove top or grill or in a gas oven. If the food is completely cooked and the
power goes out, it will be safe to eat for up to two hours.
Storing Leftovers
Any leftovers should be placed in shallow containers and in the refrigerator
within two hours after cooking is completed. Although it is not advisable to
reheat leftovers in a crockpot, you can place foods that have been reheated to
165 degrees on the stove top or grill or in the microwave or oven in a preheated
crockpot.
Converting Recipes
Many preparation steps are not necessary when using a crockpot. For example,
vegetables do not need to be sauteed or browned. In addition, all ingredients
can be added at the beginning of cooking with the exception of milk, sour cream
or cream, all of which should be added during the last hour of cooking.
Liquids do not boil away as they do in conventional cooking. You may need to
reduce the liquid by half. There are exceptions to the rule – such as soups and
recipes with long-grain converted rice (1/4 cup liquid per 1 cup of rice).
Crockpot Conversion Chart
The following table provides a conversion from conventional cooking times to
slow cooker cooking times.
Conventional Cooking Time:
15 to 30 minutes
Crockpot Cooking Time:
1.5 hours on HIGH –
4 to 8 hours on LOW
Conventional Cooking Time:
30 to 40 minutes
Crockpot Cooking Time:
3 to 4 hours on HIGH –
6 to 10 hours on LOW
Conventional Cooking Time:
50 minutes to 3 hours
Crockpot Cooking Time:
4 to 6 hours on HIGH –
8 to 18 hours on LOW
NOTE: Most uncooked meat/poultry and vegetable combinations will require at
least 8 hours on LOW.