Cleaning; Soups; Meats; Fish - Crock-Pot CSC046X Instruction Manual

SOUPS:

•
Some recipes call for large amounts of water/stock. Add the soup ingredients to the slow cooker first then add water/
stock only to cover. If a thinner soup is desired, add more liquid when serving.

MEATS:

•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
•
Meat should be positioned so that it rests in the cooking bowl without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the cooking bowl is always ½ to
¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as brisket or pork shoulder. Cooking meat on the bone versus boneless will increase
required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans, or light vegetables such as
mushrooms, diced onion, aubergine, or finely minced vegetables. This enables all food to cook at the same rate.

FISH:

• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
LIQUID:
•
It might appear that slow cooker recipes only have a small quantity of liquid in them but the slow cooking process
differs from other cooking methods in that the added liquid in the recipe will almost double during the cooking time. If
you are adapting a recipe for your slow cooker from a conventional recipe, please reduce the amount of liquid before
cooking.
ALWAYS unplug your slow cooker from the electrical outlet, and allow it to cool before cleaning.
CAUTION: Never immerse the heating base, power cord or plug in water or any other liquid.
The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use abrasive cleaning compounds
or scouring pads. A cloth, sponge, or rubber spatula will usually remove residue. To remove water spots and other stains,
use a non-abrasive cleaner or vinegar.
As with most fine ceramic and glass, the stoneware cooking bowl and lid will not withstand sudden temperature changes.
Do not wash or immerse the cooking bowl or lid in cold water when they are hot.
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe dry. Do not use abrasive
cleaners.
No other servicing should be performed.
NOTE: After cleaning by hand allow the cooking bowl to air dry before storing.

CLEANING

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