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• When the food is fully cooked you can use Setting “B” (WARM) to keep your food hot
if you do not wish to serve it immediately.
• When using SETTING “D” (HIGH) take care to not let the food dry out as this can
cause burning. When using this setting it is best to not leave the cooker unattended for
long periods.
• When reheating food DO NOT use SETTING 1 (MED) or the ≈ (WARM) position as
these may not reach high enough temperatures to achieve food safety.
• Less tender, less expensive cuts of meat are better suited to slow cooking than expensive
cuts. Remove excess fat from meat when possible before slow cooking. It is usually
better to remove skin from poultry. If you prefer to brown meat or poultry rst, then this
can be undertaken in Sear Cooking Pot.
• For best results cut meat and hard vegetables into similar sized pieces so that they cook evenly.
• Raw vegetables typically take longer to cook than meats as the liquid simmers rather
than boils.
• If desired, ingredients for the recipe can be combined in the cooking pot and kept
refrigerated (but not frozen) for up to 2 days before cooking. When ready to cook simply
place the pot into the cooking base and set the heat control to your desired setting.
• Fresh or thawed sh and seafood fall apart during long hours of cooking. To avoid this,
add these ingredients about an hour before serving.
• Because milk, soured cream and natural cheese break down during long hours of cooking,
add these ingredients just before serving or substitute with undiluted condensed
creamed canned soups or evaporated milk. Processed cheese tends to give better results
than naturally aged cheese.
• Rice and pasta may either be cooked separately or added, uncooked, during the last hour
of cooking time. If added uncooked, make sure that there are at least 2 cups (half litre) of
liquid in the cooking pot. Stir occasionally to prevent pieces from sticking together.
• An extra hour of cooking won’t ruin your recipe so don’t worry if you get home a little
later. Your meal will not be spoiled.
• Dried beans must be pre-soaked, and fresh kidney beans MUST be boiled for at least
12-minutes before being added; canned varieties of kidney beans are generally pre-
boiled and safe to add straightaway. If in doubt, contact the manufacturer.
• Take care to thicken the sauces with our near the beginning, or corn our towards the end.
• NEVER let the Slow Cooker run out of liquid
• Lifting the lid excites the tastes buds….but can put the cooking time back by 15-minutes
a peep!
• Any recipes that call for milk or cream - add as close to the end as possible to avoid
curdling.
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