7.Slow Cookers have very little evaporation. If making your favorite soup, stew, or sauce, reduce the liquid or water called for in the original recipe. If too thick, liquids can be added later.
8.If cooking a vegetable type casserole, add liquid in the recipe to prevent scorching on the sides of the Inner Pot (4).
9.Some ingredients are not suited for extended cooking in the Slow Cooker. Pasta, seafood, milk, cream, or sour cream should be added to the recipe 2 hours before serving. Evaporated milk or condensed soups are perfect for the Slow Cooker.
10.Many things can affect how quickly a recipe will cook. The water and fat content of the food, the temperature of the food, and the size of the food will all affect the cooking time. Food cut into small pieces will cook faster than a whole roast or poultry.
11.Most meat and vegetable combinations require at least 7 hours on the “Low” setting.
12.The higher the fat content of the meat, the less liquid is needed. If cooking meat with a high fat content, place thick onion slices underneath so the meat will not sit and cook in the fat.
INSPECTION, MAINTENANCE, AND CLEANING
1.
WARNING! Make sure the Temperature Control Knob (3) of the Slow Cooker is in its “OFF” position, the Power Cord (6) is unplugged from its electrical outlet, and the appliance has completely cooled before performing any inspection, maintenance, or cleaning procedures.
2.Before each use, inspect the general condition of the Slow Cooker. Check for cracked or broken parts, damaged electrical wiring, and any other condition that may affect its safe operation. If abnormal noise or vibration occurs, have the problem corrected before further use. Do not use damaged equipment.
3.After each use, immerse the Inner Pot (4) and Lid (5) in warm, clean water and thoroughly wash with
4.After each use, wash the exterior surface of the Outer Shell (1) with a clean, damp cloth and
ANY LIQUID.
SKU 54811 | For technical questions, please call | PAGE 14 |
