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SCCPRC507B-060_11EM1.qxd:SCVI600BS-IUK_8EM2.qxd
HOW TO USE YOUR SLOW COOKER
1. Place the stoneware into the heating base, add your ingredients into the stoneware and cover
with the lid.
2. Plug in your Crock-Pot
®
slow cooker and select the temperature setting (HIGH/II or LOW/I).
NOTE: WARM is ONLY for keeping already cooked food warm. DO NOT cook on the WARM
setting. We do not recommend using the WARM setting for more than 4 hours.
3. Press the "Time" arrows to scroll through the timed cooking options. The time can be set in
increments of 30 minutes up to 20 hours. Select the time based on the length of time indicated
in the recipe. The time will begin to count down in one minute increments.
4. When cooking has finished, the slow cooker automatically shifts to the WARM setting and the
WARM light illuminates.
5. To turn your slow cooker off, press the Off/O button, unplug and allow it to cool before cleaning.
USAGE NOTES
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.
For recipes that require a range of times, select the time closest to the setting on your slow
•
cooker. For example, to cook a recipe calling for a cooking time of 7 to 9 hours on LOW, cook
for 8 hours.
If desired, you can manually switch to WARM when your recipe is done cooking.
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To avoid over or under-cooking, always fill the stoneware ½ to ¾ full and conform to
•
recommended cook times.
Do not overfill stoneware. To prevent spillover, do not fill 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 or stoneware.
•
Unplug when cooking has finished and before cleaning.
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Removable stoneware is ovenproof. Do not use removable stoneware on gas or electric burner
•
or under grill. Refer to chart below.
Dishwasher
Part
Safe
Lid
Yes
Stoneware
Yes
# - Consult your Microwave Oven manual for safe operation.
9/9/11
10:34 AM
Page 5
Microwave
Oven Safe
Hob Safe
Safe
No
No
No
Yes, but not
#
No
under the grill
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HOW TO CLEAN YOUR SLOW COOKER
ALWAYS turn your slow cooker off, unplug it from the electrical outlet, and allow it to cool
•
before cleaning.
The lid and stoneware can be washed in the dishwasher or with hot, soapy water. Do not use
•
abrasive cleaning compounds or scouring pads. A cloth, sponge, or rubber spatula will usually
remove residue. To remove water spots and other stains, use a non-abrasive cleaner or vinegar.
As with any fine ceramic, the stoneware and lid will not withstand sudden temperature changes.
•
Do not wash the stoneware or lid with cold water when they are hot.
The outside of the heating base may be cleaned with a soft cloth and warm, soapy water. Wipe
•
dry. Do not use abrasive cleaners.
CAUTION: Never immerse the heating base in water or other liquid.
No other servicing should be performed.
•
HINTS AND TIPS
PASTA AND RICE
For best rice results, use long grain converted rice or a special rice as the recipe suggests. 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, first partially cook the pasta in a pot of boiling water until just tender. Add
•
the pasta to the
slow cooker during the last 30 minutes of cook time.
Crock-Pot
®
BEANS
Beans must be softened completely before combining with sugar and/or acidic foods. 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.
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Fully cooked canned beans may be used as a substitute for dried beans.
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VEGETABLES
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend
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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 in slow cooker before meat.
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Vegetables usually cook more slowly than meat in the slow cooker.
Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
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HERBS AND SPICES
Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
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flavour will dissipate over long cook times.
Ground and/or dried herbs and spices work well in slow cooking and may be added at the
•
beginning.
The flavour power of all herbs and spices can vary greatly depending on their particular strength
•
and shelf life. Use herbs sparingly, taste at end of cook cycle and adjust seasonings just before
serving.
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 soup recipes call for large amounts of water. Add other soup ingredients to the slow
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cooker first then add water only to cover. If thinner soup is desired, add more liquid at serving
time.
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