Crock-Pot CSC066X Instruction Manual page 4

HOW TO USE TIMESELECT TECHNOLOGY
1. Place the stoneware into the heating base, add ingredients into the stoneware and cover with the lid.
2. Plug Crock-Pot 5.6L TimeSelect Slow Cooker into an electrical outlet.
®
3. Choose "SCHEDULE MEAL" on the left side of the control panel.
4. Select "FOOD" to choose from a list of 4 preset functions: MEAT
NOTE: Make "FOOD" selection based on the recipe type being cooked. If the recipe that you are cooking is not on the
preset list, please choose the main ingredient that most closely relates, or cook using the "MANUAL" function.
NOTE: Stews should be cooked using the "MEAT
pieces of meat or poultry, please add additional time to the meal's earliest end time.
NOTE: For those recipes containing a large quantity of root vegetables these will require cooking for a longer period of
time at a higher temperature. We recommend these recipes are cooked on Manual HIGH setting instead of VEGGIES
setting.
5. Use the "AMOUNT" button to select weight or capacity of food being cooked. If "MEAT
selected, the slow cooker will give a weight option of "+1 KG" or "0-1 KG". If "SOUP
the slow cooker will give a capacity option of "FULL POT
NOTE: "FULL POT " is referencing a cooking pot that is filled ¾ of the way full.
6. Next, use the "HOUR" and "MINUTE" buttons to select the time that you would like your meal to be complete (e.g.
8:00pm), then press "START". Initial time displayed on the screen is the meal's earliest end time, based on food and
amount being cooked.
NOTE: "SCHEDULE MEAL" function will not cook food longer than 12 hours from the meal cook-start time. Once the
clock is past the scheduled meal time, the slow cooker will automatically turn to "KEEP WARM".
NOTE: TimeSelect technology automatically determines the correct heat setting based on the above inputs. Food will
always be kept at a food safe temperature, unless there is a power outage. See page 9 for more details, in the event of
a power outage.
USAGE NOTES
•
To change between LBS and KGS, hold "AMOUNT" button for 3 seconds.
•
To change the current time, hold "CLOCK SET" for 3 seconds. Adjust the time using "HOUR" and "MINUTE", then
press "CLOCK SET" to confirm the selection.
•
Should the clock setting stop working or low battery symbol displayed after plugging back in the battery may need
replacing. See Battery Section for details.
•
If there is a Power outage, the display and lights blink when the Power is restored. All slow cooker settings have been
cleared and must be reset. As a result, the food may be unsafe to eat. If you are unaware of how long the power was
out, we suggest you discard the food inside.
•
To avoid over or under-cooking, always fill the stoneware ½ to ¾ full and conform to the recommended cooking times.
•
Do not overfill the stoneware. To prevent spillover, do not fill the stoneware higher than ¾ full.
•
Always cook with the lid on for the recommended time. Do not remove the lid during the first two hours of cooking to
allow the heat to build up efficiently.
•
Always wear oven gloves when handling the lid. Beware of escaping steam when opening the lid.
•
Unplug when cooking has finished and before cleaning.
•
The removable stoneware is ovenproof. Do not use removable stoneware on a gas burner, electric hob or under grill.
Refer to chart below.
Part Dishwasher safe Oven safe
Lid Yes Yes
Stoneware Yes Yes
* Refer to your Microwave manual for operation with stoneware.
, POULTRY , SOUP , and VEGGIES
" food selection. To achieve the best results when cooking large
" or "POULTRY " is
" or "VEGGIES " is chosen,
" or "HALF POT ".
Microwave safe Hob safe
No No
Yes * No
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GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt your own and other recipes for your slow cooker. Many of the normal preparatory
steps are unnecessary when using your slow cooker. In most cases all ingredients can go into your slow cooker at once
and cook all day. General:
• Allow sufficient cooking time.
.
• Always cook with the lid on.
• For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
RECIPE TIME
15 - 30 minutes
30 - 45 minutes
50 minutes - 3 hours
PASTA AND RICE:
•
For best results, use long grain rice unless the recipe states otherwise. If the rice is not cooked completely after the
suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
•
For best pasta results, add the pasta to the slow cooker during the last 30 to 60 minutes of cook time.
BEANS:
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables into the stoneware before meat. Vegetables usually
cook more slowly than meat in the slow cooker and benefit from being partially immersed in the cooking liquid.
•
Place vegetables near the sides or bottom of the stoneware to help cooking.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
•
Some recipes call for large amounts of water/stock. Add the soup ingredients to the stoneware 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 stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware 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.
COOK ON LOW COOK ON HIGH
4 - 6 hours 1½ - 2 hours
6 - 10 hours 3 - 4 hours
8 - 10 hours 4 - 6 hours
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