.Crock Times and Temperatures
Source of Recipe
Posted by Liza on Mimi's Recipe Exchange Board
Time Low High
1/2 hour 108� 150�
3/4 hour 124� 168�
1 hour 135� 183�
1 � hours 154� 250�
2 hours 168� 300�
2 � hours 183� 315�
3 hours 200� 319�
3 � hours 208� 330�
4 hours 212� 333�
5 hours 212� 333�
6 hours 212� 335�
7 hours 212� 340�
8 hours 212� 340�
2 hours on Low generally equals 1 hour on High. If a recipe calls for 8 hours on Low, you can cook it on High part of the time either at the beginning or the end. If you have to serve dinner sooner than expected, you can switch from Low to High and cook for half the remaining time. But don't cook food covered with liquid on High once the temperature hits 212� or it will be boiled.
Keeping track of time can be done with a white grease pencil from a stationer's. Mark down on the lid the time you began the cooking.
Cooking in advance, when feasible, is indicated by an asterisk. You can prepare a dish up to that point and refrigerate it overnight if desired.
In addition, almost any soup, stew or braised dish is better reheated the day after cooking.
Reheating in the crock to a temperature of 185� to 190� requires about 2 � hours on Low or 1 hour on High. When putting chilled food in the crock, add about 15 minutes to Low or 8 to 10 minutes to High.
Altitude cooking requires increasing the cooking time 1 hour on Low or 1/2 hour on High for every 1,000 feet above 4,000 feet.
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