USING YOUR MINI WARMING POT
Your mini warming pot is ideal for heating dips and sauces or melting butter and chocolate.
NOTE: This unit is not for use with uncooked meats. Ensure food is fully cooked before placing it in the mini warming pot. This unit is recommended for warming or melting gravies, sauces, dips and fondues. We do not recommend cooking in this unit.
•Place the mini warming pot on a flat, dry, level surface such as a table or countertop.
•Prepare your food according to the directions in your recipe.
•Place food to be heated into the stoneware crock and cover with the plastic lid.
•Plug in your mini warming pot. Your mini warming pot is ON when plugged in and OFF when unplugged.
•During heating, occasionally stir the contents. Do not use your mini warming pot for longer than 2 consecutive hours. Stir the contents often to ensure even heating.
•When your sauce, fondue, gravy, etc. is ready, unplug the mini warming pot if removing the food, or leave it plugged in to serve directly from the mini warming pot.
•When you are finished using your mini warming pot, be sure to unplug it.
•Allow the mini warming pot to cool completely before washing.
CLEANING YOUR SLOW COOKER
1.Allow the entire unit (heating base, ceramic cooking vessel and cover) to cool before cleaning. Set ceramic cooking vessel and cover on dry,
2.Wipe the heating base and cord with a damp cloth after it has been unplugged and the base is cool.
3.Ceramic cooking vessel and cover may be washed using warm soapy water by hand or cleaned in the dishwasher. Avoid contact between pieces to prevent damage.
4.Use a
COOKING TIPS
•Stir foods occasionally to reduce sticking to sides of ceramic cooking vessel.
•Use only plastic, rubber, wooden or
•Foods will be brought to a simmer at all cooking settings. The setting determines the time needed to reach a simmer.
•If the ceramic cooking vessel is filled less then half full, suggested cooking times should be reduced.
•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.