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ALWAYS follow care and use instructions in this booklet to avoid chips, cracks and scratches due to hitting
rims, using metal utensils, using abrasive scouring pads or cleansers or from accidental impact.
To prevent personal injury or steam burns when removing cover from pot:
CAUTION:
ALWAYS use oven mitts when removing glass cover from slow cooker pot.
ALWAYS tilt cover toward you.
Clean Before Using The First Time
sponge, rinse and dry. If cooking pot has non-stick interior, condition coating by wiping 1 to 2 teaspoons of cooking
oil over surface.
To prevent personal injury or electric shock, do not immerse slow cooker heating base, its cord or
CAUTION:
plug in water or other liquid.
Your slow cooker is now ready to use.
Using Slow Cooker
1.
Place heating base on dry, level, heat-resistant surface, away from any edge.
Place foods into cooking pot, cover and place into heating base. (If you wish to brown or precook any foods
2.
before slow cooking, this must be done in a different cooking utensil on top of the range.) Never place
stoneware cooking pot on top of the range unit as it will break from direct contact with heat.
3.
With heat control set at OFF position, plug cord into a 120 volt AC electric outlet ONLY.
Set heat control to LO or HI and cook for recommended time given in recipe. Signal light will glow when
4.
cooker is on. As a general guideline, most meat and vegetable combinations need 8 to 10 hours of cooking at
LO and 4 to 6 hours at HI. Do not cook foods at Keep Warm setting as temperature does not get hot
enough to cook foods. Use Keep Warm setting only to keep hot, cooked foods warm for serving.
Avoid removing cover when slow cooking as cooking time will be increased due to loss of temperature.
Remove cover only when needed to stir occasionally or when adding ingredients.
Use hot pads or oven mitts when handling cover or cooking pot as handles will become hot during cooking.
5.
After food is cooked, reduce heat to Keep Warm for serving or turning control to Off position. Unplug
cord from electric outlet after use. Allow cooker to cool before cleaning.
Cooking Tools to Use -
use sharp edged metal cook tools (forks, knives, mashers, etc.) as these can scratch the coating on the pot.
Less tender, less expensive cuts of meat are better suited to slow cooking than expensive cuts of meat.
Remove excess fat from meat when possible before slow cooking. Remove skin from poultry, if
desired, before cooking. Brown meat, if desired, in separate cooking utensil on top of range, then place
into cooking pot. Do not use cooking pot on top of range or under a broiler or browning element, as
damage will occur.
Raw vegetables typically take longer to cook than meats as the liquid simmers rather than boils. To
ensure complete doneness of vegetables, cut into uniform, bite-size pieces, about ½ inch in size before
adding to cooking pot.
If desired, ingredients for recipe can be combined in cooking pot and kept refrigerated up to 2 days
before cooking. When ready to cook, simply place pot into heating base and set heat control for desired
setting.
Insert meat thermometer into roasts, hams or whole chickens to ensure meats are cooked to desired or
recommended degree of doneness.
USE AND CARE
- Wash the cooking pot and cover in hot soapy water with dishcloth or
Use plastic, rubber, wooden or smooth-edged metal cook tools on cooking pot. Do not
3
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