HOW MANY MINUTES ARE IN 8 HOURS RECIPES

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• OVEN OR STOVETOP COOKING TIME (IF IT CALLS FOR): 15 - 30 MINUTES 35 - 45 MINUTES 50 MINUTES - 3 HOURS CROCK POT LOW COOKING TIME: 4 - 6 HOURS 6 - 8 HOURS 8 - 16 HOURS CROCK POT HIGH COOKING TIME: 1 1/2 - 2 1/2 HOURS 3 - 4 HOURS 4 - 6 HOURS
• PREPARING INGREDIENTS - Surprisingly, vegetables cook more slowly than meats in the moist heat of the crock pot. So vegetables should be cut or chopped roughly the same size & placed in the bottom of the crock pot. Meat can be browned before being cooked, but that step isn't necessary. Browning helps reduce the fat content in large cuts of meat like roasts & also caramelizes the sugars in the meat, adding to appearance & flavor. Ground meats are usually browned before cooking in the crock pot, to reduce fat & keep the integrity of the product intact. You don't have to brown ground meats if they are very lean. The meat will then melt into the recipe. Trim off any visible fat from cuts of meat. Fat will make the dishes cook faster.
• FOR YOUR HEALTH - Studies have shown that the low, constant heat crock pots cook by may help prevent disease! Some compounds called "advanced glycation end products" are formed when sugars, fats & proteins are heated at high temperatures, as when food is grilled, broiled, or microwaved. These AGE's irritate cells & may be a factor in the formation of heart disease, cancer & diabetes. Since slow cookers only heat between 200 & 300 degrees, fewer of these compounds form in crock pot cooked meals.
• MORE TIPS: Most crock pot recipes don't need to be stirred during cooking, especially if cooked on low heat. When you lift the lid, the crock pot loses so much heat that the cooking time should be increased by 20 minutes each time. Spin the lid instead, removing condensation, so you can see into the pot. Use whole leaf herbs & spices instead of ground for better flavor. Some spices, especially pepper, can become bitter over a long cooking time. Add those in the last hour of cooking for best flavor.
• Some of the newer crock pots seem to cook at a hotter temperature, probably because manufacturers are concerned about food safety. You can check the temperature of your crock pot this way: • Place 2 qts of water in your crock pot • Cover & heat on low for 8 hours • Lift the lid & immediately check the water temperature with an accurate thermometer • The temperature of the water should be 185 degrees Fahrenheit. If the temperature is higher foods may overcook & you should reduce the overall cooking time. If the temperature is lower your foods will probably not reach a safe temperature quickly enough, & the crock pot should be discarded.
• Pasta & rice can be cooked in the crock pot. Pasta needs lots of liquid to cook properly & should be added during the last hour of cooking time, depending on the consistency of doneness you prefer. Converted rice can be cooked in the crock pot just like vegetables or meat. Make sure you have enough liquid in the recipe so the rice becomes tender. You can make cakes & desserts in the crock pot! Use a small round rack or vegetable steamer to lift the cake pan off the bottom of the crock pot so heat circulates evenly around the pan. You do need a larger crock pot for 'baking' cakes & other desserts. A 5 qt slow cooker will hold an 8" or 9" cake pan or spring form pan. You may need to increase cooking times if you live at a high altitude, usually by 40-50%.
• To clean the crock pot: • Fill the appliance with hot soapy water when the cooker has cooled. Let soak for 15 - 20 minutes, then scrub with a cloth, nylon net pad or a plastic sponge. Do not use a harsh abrasive cleaner, SOS pad or metal pad. Rinse well in hot water & dry. • To remove mineral stains, fill crock pot ¾ full with hot water & 1 cup white vinegar. Cover & cook on high for 2 hours. Then let the crock pot cool & soak & clean as directed above. • To remove water marks from glazed crockery, rub the surface with vegetable oil & let stand for 2 - 3 hours. Then fill with hot soapy water, rub the surface & scrub with a nylon net pad. Rinse & dry well.
• Many people cook frozen foods in the crock pot. And others like to reheat foods in the crock pot. Most food experts do not recommend these practices, as foods need to reach a temperature of 140 degrees within 1½ hours to prevent bacteria growth. Even if the foods do eventually reach a safe temperature & cook thoroughly, bacteria in the food can produce toxins that aren't destroyed by heat & that can make you sick. Many people have experienced food poisoning & don't even know it. They may have some digestive discomfort or feel ill for a day or two & then recover. Unfortunately, a person in a high risk group (elderly, persons with compromised immune systems, small children & pregnant women) can suffer serious consequences from food poisoning. More than 5,000 people die each year in the U.S. as a result of food poisoning. If you decide to cook frozen foods or reheat foods in the crock pot, do so at your own risk. One thing you can do is to warm the liquid used in the recipe & add it along with the frozen foods, to help raise the temperature more quickly. Taking a calculated risk may be acceptable to you as long as you know the consequences & as long as no member of your family is in a high risk group.

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• General Oven to Slow Cooker Cooking Time Conversions 15 to 30 minutes oven 1-1/2 to 2-1/2 hours on HIGH or 4 to 6 hours on LOW in slow cooker 35 to 45 minutes oven 2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow cooker 50 minutes to 3 hours oven 4 to 5 hours on HIGH or 8 to 18 hours on LOW in slow cooker Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
• General Crockpot Cooking Times for Specific Foods Pot Roast -- 8-12 hours on LOW or 4 to 5 hours on HIGH Stew -- 10 to 12 hours on LOW or 4 to 5 hours on HIGH Ribs -- 6 to 8 hours on LOW Stuffed Peppers -- 6 to 8 hours on LOW or 3 to 4 hours on HIGH Brisket -- 10 to 12 hours on LOW Swiss Steak -- 8 to 10 hours on LOW Corned Beef & Cabbage -- 6 to 10 hours on LOW or 4 to 5 hours on HIGH Casserole -- 4 to 9 hours on LOW or 2 to 4 hours on HIGH(stirring occasionally) Rice -- 5 to 9 hours on LOW or 2 to 3 hours on HIGH Meat Loaf -- 8 to 9 hours on LOW Dry Beans -- 1 to 2 hours on HIGH plus 8 to 9 hours on LOW Soup -- 6 to 12 hours on LOW or 2-6 hours on HIGH Chicken -- 7 to 10 hours on LOW or 3 to 4 hours on HIGH Vegetables -- 2 to 4 hours on LOW with liquid added Baked Potato -- 8 to 10 hours on LOW Artichoke -- 6 to 8 hours on LOW or 2-1/2 to 4 hours on high(with water) Note: Remember to check the owner's manual for your particular crockpot for full instructions on usage. The above cooking times are only VERY general guidelines.
• Oven to Crockpot Conversion General Information It's difficult to give exact conversion information on translating traditional oven recipes to the crockpot. Below you will find some general guidelines for converting your favorite recipes to the crockpot. Since crockpots vary, you should consult your owner's manual for instructions. • Crockpots may vary but generally, the LOW setting is about 200 degrees F. and the HIGH setting is about 300 degrees F. One hour on HIGH is approximately equal to 2 to 2-1/2 hours on LOW. Most crockpot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH 2-1/2 to 3 hours. • Reduce the amount of liquid used in most oven recipes when using the LOW setting, since the crockpot retains all moisture that usually evaporates when cooking in the oven. Add liquids for sauces about an hour before done. You will normally end up with more liquid at the end of cooking times, not less. A general rule is to reduce liquids by half, unless rice or pasta is in the dish. • Spices may need to be reduced or increased. Whole herbs and spices increase their flavoring power in crockpot cooking while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half. • Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not hold up well when cooked 8-10 hours. Add these to sauces or liquid about 2 hours before serving when using LOW setting (or 1 hour on HIGH). If you want to use milk in an 8-10 hour recipe, use evaporated milk. • Browning meats before cooking is a personal choice. It is not necessary but it will reduce the fat content of some meats and increase eye appeal if you br
• I got this information from About.com... http://homecooking.about.com/library/weekly/blcrocktips.htm