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padding under the Slow Cooker base unit before placing it on a table or
countertop.
10. When service is complete, turn the control dial to OFF and unplug cord.
Allow to cool completely before cleaning, see Cleaning Instructions.
IMPORTANT: To move the Slow Cooker, grasp the unit by the base unit
handles; use pot holders or oven mitts.
CAUTION: Even when turned OFF and unplugged, the Slow Cooker base unit
remains hot for some time aer using; set aside and allow unit to cool
before cleaning or storing.
FOOD WEIGHT
POUNDS
LOW TEMP
TIME HOURS
HIGH TEMP
TIME HOURS
Beef Roast 4lbs 8hr 4 - 6hr
Beef Brisket 5 - 6.5lbs 8hr 4 - 6hr
Beef Stew 5 - 7lbs 10hr 5hr
Turkey Breast 8 - 9lbs 5 - 6hr 4hr
Whole Chicken 5 - 6.5lbs 8hr 4hr
Chicken Pieces
(Bone In)
6lbs 7 - 7.5hr 3 - 4hr
Fully Cooked Ham 8lbs 4 - 5hr 3 - 4hr
Pork Loin 3 - 4lbs 4 - 6hr 2 - 3hr
Pork Roast 6 - 7lbs 9 - 9.5hr 7 - 7.5hr
Pork Chops 3 - 4lbs 5hr 2 - 3hr
COOKING CHART
NOTE: This chart is intended as a general guide. Please check temperatures with
a meat thermometer and follow USDA food safety guidelines listed below.
USDA COOKING GUIDELINES
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145°F/63°C. Pork should be
cooked to an internal temperature of 160°F/71°C and poultry products should
be cooked to an internal temperature of 170°F/77°C - 180°F/82°C to be sure any
harmful bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165°F/74°C.
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