Cook's essentials Technique CETGSC6 - Care and Cleaning; Cleaning the Removable Cooking Pan; Outside Cleaning; Cleaning Safety and Precautions

1110
SUGGESTED COOKING CHART (continued)
MFC=Multifunction Control SCC=Slow Cook Control
FOOD METHOD TIME MFC NOTES
#1, 2, 3, 4
SCC (Slow Cook)
High or Low
Poultry (Cont.)
Chicken breasts Slow Cook 5-6 hr SCC Low
Chicken breasts Braise 1-2 hr MFC #3/2
Chicken, ground Sauté 7-9 min MFC #3
Turkey bacon Sauté 6-7 min MFC #3
Turkey, ground Sauté 7-9 min MFC #3
Turkey breast Slow Cook 4-5 hr SCC High
Turkey breast Slow Cook 7-8 hr SCC Low
Sandwiches
Hot sandwich Sauté 6-8 min MFC #3 add 1 t. oil/butter
Seafood
Fish steak (firm) Sauté 5-7 min MFC #3
Fish fillet Steam 15-20 min MFC #2 steam in foil
Fish fillet Plank Smoke 10-12 min MFC #2 alder plank
Scallops Sauté 8-9 min MFC #3
Shrimp-medium Sauté 5-6 min MFC #3
Shrimp-large Steam 5 min MFC #2 steam on rack
Soups
Cream Slow Cook 5-6 hr SCC Low
Vegetable Slow Cook 3-4 hr SCC High
Chili Slow Cook 5-6 hr SCC High
Vegetables
Artichokes Steam 10-12 min MFC #2 steam on rack
Asparagus Steam 8-10 min MFC #2 steam on rack
Carrots Steam 7-9 min MFC #2 steam on rack
Eggplant Steam 10-15 min MFC #2 steam on rack
Onions Sauté 5 min MFC #3
Peas Steam 5-6 min MFC #2
Peppers Sauté 3-4 min MFC #3 cut into strips
Peppers, stuffed Steam 20-30 min MFC #2 steam on rack
Potatoes Sauté 8-10 min MFC #3 cut into
1
/
2
-inch pieces
Potatoes Steam 10-12 min MFC #2 cut into
1
/
2
-inch pieces
Stir-fry mix vegetables Pan Fry 5-6 min MFC #3
Vegetable burger Sauté 5-6 min MFC #3
NOTE: T
he United States Department of
Agriculture recommends that meat and poultry be cooked to the follo
wing
internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be
cooked to an internal temper
ature of 165˚F and ground beef, v
eal lamb and pork be cooked to an internal temperature
of 160˚F
. Chic
ken and turkey should be cooked to an internal temper
ature of170˚F for w
hite meat and 180˚F for
dark meat. Goose and duck should be cooked to an internal temperature of180˚F. Fresh beef, veal and lamb, etc.
should be cooked to an internal temper
ature of 145˚F
. Fresh pork should be cooked to an internal temperature of
at least 160˚F
.
When re-heating meat and poultry products, they should also be cooked to an internal temper
atur
e
of 165˚F.
USER MAINTENANCE INSTRUCTIONS
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Any servicing
requiring disassembly other than cleaning must be performed by
a qualified appliance repair technician.
CARE AND CLEANING
CAUTION: To avoid accidental burns, allow your appliance to
cool thoroughly before cleaning.
1. Before cleaning, unplug the appliance from the wall outlet and
allow to cool.
CAUTION: To avoid any sparks at the outlet while disconnecting
plug, make sure the power is off before disconnecting the plug
from the outlet.
2. To Clean the Removable Cooking Pan: Remove any excess fat
and food particles from the Pan. Wash with warm soapy water
and dry thoroughly
. When dry, reinsert the Removable Cooking
Pan into the Slow Cooker Base.
3.
Stubborn build-up: Use a non-metallic scrubbing pad to clean
the Removable Cooking Pan.
4. Outside cleaning: Wipe the Slow Cooker Base with a warm,
wet sponge and dry with a soft dry cloth.
5.
Do not use steel wool, scouring pads or abrasive cleaners on
any parts of the appliance.
6. DO NOT IMMERSE THE BODY OF THE APPLIANCE IN
WATER OR OTHER LIQUID.