Add the liquid, such as broth, water or barbecue sauce, suggested in the recipe and keep the lid in place during cooking.

• If you cut up meats or vegetables ahead of cooking, refrigerate these perishable foods in separate containers until you are ready to use them.
• Because vegetables cook slower than meat and poultry, place the vegetables in the slow cooker first. Place the meat on top of the vegetables and top with liquid, such as broth, water or a sauce.
• For easy cleanup and care of your slow cooker, spray the inside of the cooker with nonstick cooking spray before using it. Slow cooker liners also ease cleanup.
• Fill the slow cooker no less than half full and no more than two-thirds full. Cooking too little or too much food in the slow cooker can affect cooking time, quality, and/or safety (if filled too full).
• If possible, set your slow cooker on high for the first hour, then turn the heat setting to low to finish cooking. Keep the lid in place. Removing the lid slows cooking time.
• If you are not home during the entire slow-cooking process and the power goes out, throw away food even if it looks done. If you are home during the cooking process, finish cooking the ingredients by some other means, such as on an outdoor grill. If the food was completely cooked before the power went out, the food will remain safe for up to two hours.
• Measure the temperature of your foods before eating them. Follow the recommended safe internal temperatures below:

Cooking Rice, Dry Beans and Root Vegetables in a Slow Cooker

In order to get the best results with your slow cooker, the following foods, rice, dried beans, and root vegetables need special consideration.

PASTA AND RICE

If you are converting a recipe that calls for uncooked noodles, macaroni, or pasta, cook them on the stovetop just until slightly tender before adding to slow cooker.

If you are converting a recipe that calls for cooked rice, stir in raw rice with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.

BEANS

Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a hardening effect on beans and will prevent softening.

Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 11/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Fully cooked canned beans may be used as a substitute for dried beans.

ROOT VEGETABLES

Many vegetables benefit from slow cook times and low temperatures and are able to develop their full flavor, specifically those with roots (ex. potatoes, carrots, turnips). They tend not to overcook in your slow cooker as they might in your oven or on your stovetop.

When cooking recipes with rooted vegetables and meat, place vegetables in slow cooker before meat. Rooted vegetables usually cook slower than meat in the slow cooker.