Kalorik 38599, usk sc 38598 manual Practical Advice, Assembly page 7/38

Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International USA. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good

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•Power light will light on if dial selects LOW, HIGH or KEEP WARM setting.

PRACTICAL ADVICE

•In order to prolong the appliance's lifespan and to protect the crock, we advise you not to create thermal shocks during use. For example, never pour boiling liquid on cold ingredients or on the contrary, never put frozen food in a hot preparation. As a rule, if the liner is hot, do NOT add cold or frozen food.

•Before cooking frozen food, please add some warm liquid.

•Never fill the stoneware liner to the brim as the preparation might flow over during the cooking process (leave up minimum 2 inches space to the rim)

•Do not use for more than 8 hours consecutively.

•Defrost any frozen content before cooking into the slow cooker.

•Remember that frequent lifting of the lid during cooking will increase the cooking time.

•When cooking a meat and vegetable combination, place the vegetables at the bottom of the stoneware liner first, and then add the meat and other ingredients.

•Meat will not brown when slow cooking. If you wish to brown the meat, please brown the meat in a separate cooking pan, before putting in the slow cooker.

•Whole herbs and spices have a better flavor, than if crushed or ground.

•Remember liquids do not boil away in a slow cooker like they would do in a normal pan. Reduce the amount of liquids if following a recipe not specifically written for slow cooking. Exceptions to this rule are soups and rice. If a recipe results in too much liquid, remove the cover and turn to HIGH setting.

•Most recipes that call for uncooked meat or vegetables will require about 6-8 hours slow cooking time on LOW setting.

•Meat with a high fat content will result in dishes with fewer flavors. Pre-cooking or browning these meats will help reduce the amount of fat. The higher the fat content, the less water is needed. If cooking meat with a high fat content, cook on a bed of thick onion slices so that the meat will not sit and cook in the fat. If necessary, skim off the excess fat from the top of the food, using a spoon, before serving.

7 USK SC 38598 - SC 38599 111026

Assembly page 7/38