We've been experimenting with our SC for a while now and we tend to cook most things for just over 4hrs on high, sometimes browning first, sometimes not - doesn't seem to make much difference... Most recipes call for four hours on high but we usually give it just that extra half hour and it's usually falley-aparty... Except the last one which was done the same but just wasn't as tender... can't figure out why - I think it's a bit hit and miss maybe?