Ge Slow Cooker Instruction Cornish Beef

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Slow Cooking

Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
increase the cooking time. When using a standard recipe, slow cook 1

1

2

hours for

every 30 minutes. Slow cook using the 250°F setting.

Baking*

• Baking pans should always be placed on the Roasting Rack. Do not place pans

on bottom of Cooking Pan.

• Metal pans are recommended for use in the roaster as they provide better heat

transfer and browning.

CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
allow to cool or remove with hot pads/mitts.

COOKING GUIDE (CONT'D)

MUFFINS

425°F

15 to 20

QUICK BREAD

375°F

65 to 75

YEAST BREAD

400°F

40 to 45

YEAST ROLLS

400°F

18 to 20

COOKIES

350°F

8 to 13

BROWNIES

350°F

25 to 30

CUPCAKES

350°F

20 to 30

SHEET CAKE

350°F

40 to 45

POUND CAKE

350°F

50 to 60

BUNDT CAKE

350°F

50 to 60

CHEESECAKE

325°F

50 to 60

FRUIT PIE

425°F

45 to 50

CUSTARD PIE

350°F

50 to 60

PASTRY SHELL

425°F

10 to 13

PIZZA (9-inch)

425°F

20 to 25

BAKED POTATOES

350° to 400°F

50 to 60

SWEET POTATOES

350° to 400°F

55 to 65

SCALLOPED POTATOES

350°F

75 to 90

WINTER SQUASH

400°F

45 to 60

BAKED APPLES

350°F

35 to 45

FOOD

TEMP. SETTING

BAKING TIME (MIN)

DETERMINING MEAT DONENESS
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.

COOKING GUIDE

BEEF
PORK
LAMB
SMOKED HAM

Cook before eating

Fully cooked
POULTRY

Roasting Chicken

Turkey

140°F

*

140°F

*

*

160°F
160°F
160°F

170°F
170°F
170°F

160°F

140°F

180°F

180°F

MEAT

RARE

MEDIUM

WELL DONE

*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.

BEEF ROASTS

Standing Rib

4 – 6

325°F

17 to 21

Sirloin Tip

3 – 5

350°F

17 to 21

Tenderloin

3

1

2

– 4

450°F

7 to 10

Pot Roast

4 – 6

300°F

26 to 34

Corned Beef

3

1

2

– 4

300°F

15 to 17

LAMB

Leg

5 – 8

350°F

20 to 22

Shoulder, boneless

3 – 4

350°F

20 to 22

PORK

Loin Roast

3 – 5

350°F

21 to 26

Shoulder

4 – 6

350°F

30 to 34

Chops

4 – 5

325°F

15 to 17

Country-Style Ribs

8 – 10

450°F to brown and…

…then decrease temp. to 250°F

15 to 17

SMOKED HAM

Bone-in

10 – 15

325°F

17 to 21

Boneless

8 – 12

325°F

15 to 17

Fully cooked

5 – 10

325°F

13 to 24

VEAL

Loin

4 – 6

325°F

26 to 30

Shoulder

3 – 5

325°F

26 to 30

POULTRY

Chicken, whole

3

1

2

– 5

350°F

13 to 15

Chicken, whole

6 – 8

350°F

15 to 17

Chicken, pieces

6 – 8

350°F

7 to 9

Turkey, prebasted

10 – 14

375°F

12 to 15

Turkey, prebasted

14 – 22

375°F

13 to 15

Turkey, fresh

10 – 14

350°F

15 to 17

MEAT

WEIGHT (LBS.)

TEMP.

MIN./LB.

E6

E7

16915207ESM1.qxd 5/10/07 11:15 AM Page 7

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Source: https://www.manualsdir.com/manuals/400749/ge-169152.html?page=4

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