10
• Add dairy products, such as milk and cheese, toward the end of the cooking time,
unless recipe states otherwise.
• Whole poultry, such as chicken and Cornish hens, should not be cooked in slow
cookers because safe cooking temperatures cannot be reached quickly enough
near the bone. ALWAYS ENSURE THAT ALL MEAT PRODUCTS ARE COOKED TO
APPROPRIATE INTERNAL TEMPERATURES.
• To thicken the flavorful juices developed during slow cooking, remove 1 cup of
juice from slow cooker. Place in small saucepan. Combine 1 tablespoon water and
1 tablespoon cornstarch. Stir into saucepan. Cook and stir over medium heat until
mixture boils. Boil and stir 1 to 2 minutes or until slightly thickened.
• Vegetables can be peeled and cut the night before slow cooking. Cover and
refrigerate in a separate container. Do not place in
stoneware pot until ready to cook.
• Meats can be browned and/or cut up the night before slow cooking. Cover and
refrigerate in a separate container. Do not place in stoneware pot until ready to cook.
• DO NOT COOK FROZEN MEATS.
• Slow cooking retains most of the moisture in foods. If a recipe results in too much
liquid at the end of the cooking time, open the lid, turn the control dial to HIGH and
reduce the liquid by simmering. This will take 30 to 45 minutes.
• The slow cooker should be at least half full for best results.
• If cooking soups or stews, leave a 2-inch space between the top of the pot and the
food so that the recipe can come to a simmer. If cooking a soup or stew on HIGH,
keep checking the progress as some soups will reach a boil on HIGH.
•
If there is a loss of power while slow cooking, the food being cooked may be unsafe
to eat. If you are unable to determine how long the power was out, we suggest that
the food inside of the slow cooker be discarded.
11
Cleaning and Maintenance
Make sure to disconnect plug from power source before cleaning, otherwise there is a
risk of electric shock.
CAUTION: Never submerge heating base in water or other liquid.
IMPORTANT: The removable stoneware pot will not withstand the shock of sudden
temperature changes. To wash your stoneware pot right after cooking, use hot water.
NEVER use cold water if the stoneware pot is still hot.
1. Fill stoneware pot with hot or warm soapy water to loosen food remains. Do not
use harsh or abrasive compounds or cleansers.
A cloth,
sponge or rubber spatula will usually remove the residue.
If necessary, a plastic or nylon cleaning pad may be used.
2. The lid should be washed by hand with hot or warm soapy water.
3. The heating base may be cleaned with a soft cloth and warm soapy water. Wipe
dry. Do not use harsh or abrasive cleansers.
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