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•Trim fats and wipe meats well to remove residue. (If meats contain
fats, brown in a separate skillet or broiler and drain well before adding
to cooker.) Season with salt and pepper. Place meat in cooker on top
of vegetables.
•For roasts and stews, pour liquid over meat. Use no more liquid than
specified in the recipe. More juices in meats and vegetables are
retained in slow cooking than in conventional cooking.
•Most vegetables should be thinly sliced or placed near the sides or
bottom of the stoneware. Meats generally cook faster than most
vegetables in a slow cooker.
•Use whole leaf herbs and spices for best and truest flavor for all-day
cooking. If ground herbs and spices are used, they should be stirred in
during the last hour.
•Because there is no direct heat at the bottom, always fill the
stoneware at least half full to conform to recommended times. Small
quantities may be prepared, but cooking time will be affected.
•A specific liquid called for in a recipe may be varied if an equal
quantity is substituted. (Such as substituting a 103⁄4ounce can of soup
plus 4 ounces of water for a 141⁄2 ounce can of tomatoes OR 1⁄2cup
beef or chicken broth for 1⁄2cup of wine.)
•Beans must be softened completely before combining with sugar
and/or acid foods (NOTE: 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. Cover the beans
with 3 times their volume of unsalted water and bring to a boil. Boil
10 minutes, reduce heat, cover and allow to simmer 11⁄2hours or until
beans are tender. Soaking in water, if desired, should be completed
before boiling. Discard water after soaking or boiling.
•The lid handle may get hot while cooking, use of an oven mitt while
handling is advised.
HINTSHOW TO CLEAN YOUR SMART-POT™
Unplug unit. CAUTION: Never submerge heating unit in water or other
liquid.
•GLASS: the lids may be washed in the dishwasher.
REMOVABLE STONEWARE
•The removable stoneware goes safely into the dishwasher, or may be
washed in hot soapy water. Do not use abrasive cleaning compounds
– a cloth, a sponge or rubber spatula will usually remove the residue.
To remove water spots and other stains, use a non-abrasive cleaner
(such as Bon-Ami®Polishing Cleanser) or vinegar.
•The outside case may be cleaned with a soft cloth and warm soapy
water. Wipe dry. Do not use abrasive cleaners.
CARE OF STONEWARE
As with any fine ceramic, the stoneware bowl will not withstand the
shock of sudden temperature changes.
•If the stoneware has been preheated or is hot to the touch, do not put
in cold foods. Do not preheat Crock-Pot®slow cooker before using
unless specified in the recipe. The stoneware should be at room
temperature before adding hot foods.
•To wash your stoneware right after cooking, use hot water. Do not
pour in cold water if the stoneware is hot.
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