Questions And Answers - Crock-Pot Stoneware Slow CookerRival Owner's Manual

Stoneware slow cooker

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R.M428.0218_5865 W Manual

6/14/01

CARE OF STONEWARE

• The stoneware may be washed in hot soapy water. Do not use abrasive cleaning

compounds – a cloth, a sponge or rubber spatula will usually remove the residue.

To remove water spots and other stains, use a non-abrasive cleaner (such as Bon-

Ami

Polishing Cleanser) or vinegar.

• The outside case may be cleaned with a soft cloth and warm soapy water.

Wipe dry. Do not use abrasive cleaners.

As with any fine ceramic, the stoneware bowl will not withstand the shock of sudden

temperature changes.

• If the stoneware has been preheated or is hot to the touch, do not put in cold

foods. Do not preheat Crock-Pot

recipe. The stoneware should be at room temperature before adding hot foods.

• To wash your stoneware right after cooking, use hot water. Do not pour in cold

water if the stoneware is hot.

TRAVELING WITH YOUR CROCK-POT

The Travel-Lock

™

clips have been included to ensure a

secure lid when taking your meals on the road.

To use, simply clamp one clip on each end of the slow

cooker, attaching the lid and the stoneware together.

• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a

separate skillet or broiler and drain well before adding to cooker.) Season with salt

and pepper. Place meat in cooker on top of vegetables.

• For roasts and stews, pour liquid over meat. Use no more liquid than specified in

the recipe. More juices in meats and vegetables are retained in slow cooking than in

conventional cooking.

• Most vegetables should be thinly sliced or placed near the sides or bottom of the

stoneware. Meats generally cook faster than most vegetables in a slow cooker.

• Use whole leaf herbs and spices for best and truest flavor for all-day cooking. If

ground herbs and spices are used, they should be stirred in during the last hour of

cooking.

• Because there is no direct heat at the bottom, always fill the stoneware at least half

full to conform to recommended times. Small quantities may be prepared, but

cooking time will be affected.

• A specific liquid called for in a recipe may be varied if an equal quantity is substituted.

(Such as substituting a 10

⁄

ounce can of soup plus 4 ounces of water for a 14

ounce can of tomatoes OR

⁄

cup beef or chicken broth for

9:35 AM

Page 4

slow cooker before using unless specified in the

SLOW COOKER

HINTS

⁄

cup of wine, etc.)

-4-

• Beans must be softened completely before combining with sugar and/or acid foods

(NOTE: Sugar and acid have a hardening effect on beans and will prevent

softening). Dried beans, especially red kidney beans, should be boiled before adding

to a recipe. Cover the beans with 3 times their volume of unsalted water and bring

to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1

beans are tender. Soaking in water, if desired, should be completed before boiling.

Discard water after soaking or boiling.

"What if the food isn't done after 8 hours...when the recipe says

8 to 10 hours?"

This is due to voltage variations which are commonplace everywhere; altitude; or

even extreme humidity. The slight fluctuations in power do not have a noticeable

effect on most appliances; however, it can slightly alter the cooking times. Allow

plenty of time, and remember, it is practically impossible to overcook. You will

learn through experience whether to decrease or increase cooking times.

"Must the Crock-Pot

Cook with the cover on. The slow cooker will not recover heat losses quickly

when cooking on LOW setting. Significant amounts of heat escape whenever the

lid is removed; therefore the cooking time must be extended. Avoid frequent

removal of the cover for checking cooking progress or stirring. Never remove

cover during the first 2 hours when baking breads or cakes.

It is not necessary to stir while cooking on LOW heat. While using HIGH heat for

short periods, occasional stirring improves the distribution of flavors.

"How about thickening the juices or making gravy?"

Add some quick-cooking tapioca to any recipe when you want to make a thick

gravy. Add the tapioca at the beginning and it will thicken as it cooks! Or you

may remove the solid foods, leaving the juices. Prepare a smooth paste of

approximately

⁄

butter. Pour mixture into liquid in stoneware and stir well. Turn to HIGH and

when it comes to a boil (about 15 minutes) it's ready.

"Can I cook a roast without adding water?"

Yes – if cooked on LOW. We recommend a small amount because the gravies are

especially tasty. The more fat or "marbling" the meat has, the less liquid you

need. The liquid is needed to properly soften and cook vegetables.

⁄