CROCK POT TO OVEN CONVERSION | JUST A PINCH RECIPES
|– crock pot recipe|
|– oven safe baking dish with lid|
- Place you slow cooker recipe ingredients into an oven proof dish.
Preheat the oven to 325 degrees Fahrenheit.
Cover the food with the lid and place it into the oven.
- Convert the time. If the recipe required that the food needed to cook for a certain amount of time on “Low,” divide that number by 4 to get the oven time at 325 degrees F. If the dish needs to cook in a slow cooker on “Low” for 8 hours, it will only take 2 hours, covered, at 325 degrees F.
- Divide the slow cooker cooking time on “High” by 2 to get the oven cooking time at 325 degrees F. For instance, a recipe to cook on “High” for 3 hours will cook in the oven, covered for 1 1/2 hours at 325 degrees F.
Test the meat in your dish by putting a meat thermometer into the thickest part, away from the bone. If the meat is still not cooked at the end of the cooking time, add more time in 15-minute increments until the meat is thoroughly cooked.
OVEN TO CROCKPOT CONVERSION | JUST A PINCH RECIPES
Great Idea Carol!!
I just want to be able to access the information quickly so I posted it as a recipe and added the rest of the info from the about.com web site.
I’m loving cooking in my new crock pots and wanted the info to be handy.
Perhaps you will like this info and find it useful too!
Provided by: Marcia McCance @mmccance
Categories: Other Non-Edibles
|– oven to crockpot conversion general information|
- 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