Posted on February 23, 2013 by Lizotte
Have you pulled out a favorite recipe and wanted to fix in your slow cooker? Do you have a crock pot recipe that you want to convert to bake in the oven?
This chart will help you determine how to adjust the cooking and baking times.
One thing to remember is that every slow cooker and crock pot may have a different temperature setting. However, the difference should be a minor one. If you have the owner’s manual, check the temperatures for low and high settings. Generally low is about 200 degrees Fahrenheit and High is 300 degrees Fahrenheit.
Given this information, the simplest conversion is to set the oven at the same temperature as your slow cooker and bake the dish for the same amount of time called for in the recipe. If you want to shorten baking time by using a higher temperature in the oven, you’ll have to do a little bit of math.
Don’t worry, the math is simple division. For low setting, divide the time by 4 and bake at 325 degrees Fahrenheit. For high setting, divide the time by 2 and bake at 325 degrees Fahrenheit.
If you are converting an oven recipe to crock pot, multiply the baking time by 2 or 4 depending on the heat setting you want to use. Use the chart above to reverse the conversion from right to left.
I had to use this thought process when I made Irish Parliament Bean Soupand had enough soup to fill two large crock pots!
What recipe have you converted successfully?
Noel
Interested in one of the books pictured above? You can purchase on Amazon here.
Posted in Hints and TipsTagged Convenience Cooking, Crock Pot, Hints, Oven, Tipspermalink
About Lizotte
Noel Lizotte is breaking free of corporate stress with convenience cooking!
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Comments
How to Convert Slow Cooker Times to Oven — 9 Comments
I haven’t yet tackled converting oven recipes to the slow cooker, but this chart does make it seem less intimidating.
Thank you for stopping by In a Pretty Box and leaving well wishes. I appreciated it and am starting to feel better! 🙂
Tiffany
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So glad you’re getting better Tiffany!
The neat story about this post … my son is in the Air Force and stationed overseas. He sent a FB Instant Message “I need the Green Bean Casserole Recipe, STAT” followed by, “We don’t have room in the oven for everything, can I make it in the crock pot?” So I did some checking around and gave him the conversions…then got to thinking that maybe other people might need to know this info also … so the post!
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i seem to be missing something here? How can 4 hours in a slow cooker at 300degrees be the same as 50 minutes in the oven at about the same temperature? Am I being dumb?
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No, you’re not dumb. Slow cookers take much longer to rise to their cooking temp; ovens reach their cook temp much quicker. So much of the time in a crock pot is spent just rising to the cook temp.
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I’m cooking a Beef brisket but all instruction are for slow cooker. it is 4 bounds an want to cook it in the oven so in order to cook it slow I need to know what temperture
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I am as well cooking corned beef brisket and will use my oven as a slow cooker. Preheat oven to 275 degrees. Place meat in a stock pot ( doing 2- 3 1/2 lb.) place meat, add cold water to cover, seasoning packets that usually come with it. I also add 2 onions, quartered, 2-3 cloves garlic, 3 bay leaves and a dozen whole black peppercorns, 3 whole cloves. Bring to a boil, cover tightly (I use heavy foil and a tight fitting lid) place in preheated oven. I calculate that it should take between 3 and 4 hours @ 275. At 3 hours I will check internal temperature of the meat. 145-155. Remove meat and wrap tightly in heavy duty foil. If you are cooking carrots and potatoes add them now and simmer for about 20 minutes and add cabbage wedges, continue cooking for about 15 minutes.
Bon AppetiteReply ↓
OMG I just found your website! I love to cook for my family and friends. Thank you for sharing
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Mitzi, thanks for stopping by! Hope you find many recipes to share with your family!
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I finally found an easy conversion system for recipes that call for slow cookers (which I don’t have).
Thank you so much,
LynnReply ↓
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