Chefman RJ15-5-P User Manual page 9

Operating Instructions (cont'd)
Cooking Times
Setting
LOW
HIGH
WARM
Hints For Slow Cooking
• Less tender, cheaper cuts of meat are better candidates for slow cooking than more
expensive varieties.
• Meats will not brown during the cooking process. Browning fatty meats will reduce
the amount of fat and help to preserve color while adding richer flavor. Heat a small
amount of oil in a skillet and brown meats prior to putting into the stoneware pot.
• Whole herbs and spices flavor better in slow cooking than crushed or ground.
• When cooking in a Slow Cooker, remember that liquids do not boil away like they
do in conventional cooking. Reduce the amount of liquid in any recipe that is not
designed for a Slow Cooker. The exceptions to this rule would be rice and soups.
Remember, liquids can always be added at a later time if necessary. If a recipe
results in too much liquid at the end of the cooking time, remove the cover and
re-program the Slow Cooker to continue to cook HIGH for 45 minutes. Check every
15 minutes. After about 30-45 minutes the amount of liquid will be reduced.
• Most recipes that call for uncooked meat and vegetables require about 6-8 hours on
LOW temperature.
• Foods cut into uniform pieces will cook faster and more evenly than foods left whole
such as roast or poultry.
• Vegetables such as carrots, potatoes, turnips and beets require longer cooking time
than many meats. Be sure to place them on the bottom of the Slow Cooker and
cover them with liquid.
• Add fresh dairy products (milk, sour cream or yogurt) prior to serving. Evaporated
milk or condensed creamed soups may be added at the start of cooking.
• Rice, noodles and pasta are not recommended for long cooking periods. Cook them
separately and then add to the Slow Cooker during the last 30 minutes.
AFTER SALES SUPPORT
Maximum Temperature
98º C / 208º F
100º C / 212º F
63º C / 145º F
6
888-315-8407 customerwarranty@rjbrands.com
USA
Time to Reach Max. Temp.
8.5 hours
5 hours
6.5 hours
MODEL: RJ15-5-P