Important Guidelines - Waring WSC650 Manual

cooker. See list of meats that are best in slow cooker (page 12).
• D airy products (milk, sour cream, some cheeses) will break
down and curdle during slow cooking. Substitute canned
evaporated milk or nonfat dry milk, or add dairy products
during the last 30 minutes of cooking.
• W hen making soups, add solid ingredients to Slow Cooker
and then liquid to cover. If a thinner soup is desired, add more
liquid to taste.
• If your recipe calls for precooked pasta – UNDERCOOK it.
• Add cooked rice to recipes during last hour of cooking.

IMPORTANT GUIDELINES

• T he slow cooker should always be at least half-full for best
cooking results; however, the slow cooker should never be
more than three-quarters full (about 1½ inches from the top
rim).
• B ecause the slow cooker heats and cooks at low
temperatures, food should be at room temperature before it
goes into the cooker. If the food is refrigerator temperature,
add 30 minutes to your projected cooking time.
• A ny leftover food should be removed from the ceramic pot and
stored in plastic containers for up to 2 days, or frozen for future
use.
• N EVER use the slow cooker to reheat food, as potentially
harmful bacteria could develop during the slow cooking
process. Remove food from the ceramic pot and reheat in a
heat-safe container on a stovetop, or in an oven or microwave.
• D o not put the hot ceramic pot directly on a table or
countertop.
• D o not add frozen food such as meat or vegetables to slow
cooker dishes. heat to room temperature before adding.
• F or food safety reasons, whole chickens should not be cooked
in a slow cooker. They may not reach safe temperature in the
proper amount of time.
• D o not touch sides of slow cooker ceramic pot or slow cooker
base while food is cooking.
• A lways use potholders or oven mitts when removing the lid or
ceramic pot from the base after cooking.
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