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Important Guidelines
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The Slow Cooker should always be at least half full for best cooking results; how-
ever, the Slow Cooker should never be more than three-quarters full (about 1½
inches [3.8 cm] from the top rim).
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Because 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 tem-
perature, then heat it on the high setting for about 2 hours to heat the contents to
140°F (60°C) before changing to the low setting.
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If foods are to be cooked the next day in the ceramic pot, do not store in the refrig-
erator overnight.
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Any leftover food should be removed from the ceramic pot and stored in plastic
containers up to 2 days, or frozen for future use.
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NEVER 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.
Return food to the ceramic pot and keep warm in an oven, covering with foil, if
desired. DO NOT use the glass lid in an oven. DO NOT place the ceramic pot on a
stovetop or in a microwave.
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Do not add frozen food such as meat or vegetables to Slow Cooker dishes. Heat to
room temperature before adding.
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For 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.
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When cooking meat, the USDA recommends setting the unit to High for one hour
and then reducing the heat to Low.
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Avoid sudden temperature changes. Really cold food or water can crack a hot
ceramic pot.
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Do not place the ceramic pot directly on a table or countertop.
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Never heat the ceramic pot when it is empty.
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Do not touch sides of Slow Cooker ceramic pot or Slow Cooker base while food is
cooking.
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Always use potholders or oven mitts when removing the lid or ceramic pot from
the base after cooking.
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Suggested Foods
Meats
Meats
Beef/Veal:
Beef/Veal:
Choose cuts that are full of fl avour and benefi t from braising.
› Arm pot roast
› Beef brisket or corned beef brisket
› Beef short ribs
› Bottom round roast
› Chuck or rump roast
› Chuck shoulder steak
› Veal shanks
Pork:
Pork:
Less tender cuts work best – the lean "new generation pork" may become dry
when cooked in Slow Cooker.
› Boston butt roast
› Pork shoulder pieces
› Sausages
› Country-style pork ribs (bone-in)
› Pork shoulder or blade roast
Lamb:
Lamb:
Choose fl avourful cuts that benefi t from braising to tenderize.
› Lamb shoulder
› Lamb stew meat
› Lamb shanks
Poultry:
Poultry:
Best choice: dark meat – bone-in and skinless. Breast meat can become
dry in texture if cooked too long.
› Chicken or turkey legs and thighs (remove skin to reduce fat)
Game:
Game:
Game generally tends to be less tender so it is perfect for the
Slow Cooker.
› Venison roasts or stew meat
› Pheasant, duck thighs and legs
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