8
Using Your Slow Cooker
1. Place the slow cooker on a flat, dry, level surface such as a table or countertop.
Ensure the exterior of the removable stoneware pot is clean and dry.
2. Prepare your food according to the directions in your recipe.
3. Place food to be cooked into the removable stoneware pot and cover with glass
lid. Cautiously place the stoneware pot with lid into the slow cooker housing.
4. Plug in your slow cooker and set the cooking time and temperature as indicated
in the “Programming Your Slow Cooker” section on page 7. Your slow cooker
has three temperature settings. LOW is recommended for slow “all-day”
cooking. 1 hour on HIGH is equivalent to about 2 to 2 ½ hours on LOW. Warm is
recommended for keeping already cooked food at serving
temperature until you
are ready to serve. Do not cook on the WARM setting.
5. Always cook with the lid on.
6. Frozen foods such as vegetables and shrimp may be used
as part of a recipe. However, DO NOT COOK FROZEN MEATS.
7. Follow recommended cooking times.
8. When cooking is complete and you are ready to serve, press the Power ( )
button to turn off and then unplug the unit.
9. The slow cooker’s metal housing will be hot.
Always use oven mitts to lift out the removable
stoneware pot. When removing the glass cover,
tilt it so that the opening faces away from you to
avoid being burnt by steam.
10. Do not use the removable stoneware pot on gas
or electric burners or under broiler.
11
. Allow the removable stoneware pot, lid and slow cooker exterior to cool
completely before cleaning.
CAUTION: Do not set hot Removable Stoneware Pot on a surface
without a hot pad, as this could cause damage to the surface.
9
Time Guide for Slow Cooker
If recipe says: Cook on LOW: Cook on HIGH:
15 to
30 minutes 4 to 6 hours 1-1/2 to 2 hours
35 to
45 minutes 6 to 10 hours 3 to 4 hours
50 minutes
to 3 hours 8 to 18 hours 4 to 6 hours
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
Tips for Slow Cooking
IMPORTANT: The removable stoneware pot will not withstand the shock of sudden
temperature changes. The stoneware pot should be at room temperature before adding
hot or cold ingredients.
• Vegetables cook slowly and should be kept small to medium in size and placed in
the bottom of the stoneware pot.
• Do not fill the slow cooker more than three-quarters full.
• Meats should be trimmed, browned or broiled to eliminate as much fat as possible.
• Always brown ground meats, such as ground beef and ground turkey, before placing
in slow coo
ker to remove excess fat and reduce the risk of food-borne illnesses.
• Unplug the slow cooker when not in use and before cleaning.
• CAUTION: Always use oven mitts when lifting the slow cooker.
• CAUTION: No peeking – always cook with the lid on. Removing the lid allows heat to
escape and adds 15 to 20 minutes to the cooking time.
• When removing the glass cover, tilt it so that the opening faces away from you to
avoid being burned by steam.
• Use fresh or dried herbs instead of ground; they keep more of their flavour during
the long cooking time.
• Spray the inside of the stoneware pot with non-stick cooking spray for easy cleanup.
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