•
TEMPERATURE GUIDE
Be sure to cook foods to recommended food-safe temperatures. Always check with a meat thermometer to ensure that the center is cooked completely.
A small amount of smoke and/or odor may occur upon heating due to the release of manufacturing oils – this is normal.
Some minor expansion/contraction sounds may occur during heating and cooling – this is normal.
Do not strike utensils against vessel or cover rim. Glass cover may shatter as a result.
•
10. Select heat setting and cook food for recommended time as given in recipe or the temperature guide below. As a general guideline, most meat and vegetable combinations need 7 to 10 hours of cooking at “LO,” or 4 to 6 hours of cooking at “HI.” Meats will become most tender when cooked for the longer time at the lower heat setting. Avoid removing cover when slow cooking as cooking time will be increased due to loss of heat. Remove cover only when needed to stir occasionally or when adding ingredients.
To Use as a Griddle:
The heating base can be used as a light duty griddle.
1. Before using the heating base as a griddle, condition the non-stick surface with vegetable oil.
2. Press the “TEMP” button until “GRIDDLE” is selected. Press the “COOK” button to start the griddle, or wait 5 seconds, and the base will beep 5 times, indicating that the “GRIDDLE” setting has been selected and the griddle has started heating. For best results, preheat base for about 8 - 10 minutes, then cook foods to desired doneness. Please refer to the “TEMPERATURE GUIDE” below. The heating base will perform only as a light duty griddle. “GRIDDLE” setting should NEVER be used as a slow cooker setting.
3. When food is done cooking, press “POWER” to turn the appliance off. Unplug the cord from the outlet, and allow to cool completely. Follow cleaning instructions in the “Cleaning Your 6 Qt. Versatility™ Cooker” section of this manual.
Note: The timer cannot be used on this setting, and will not shift to keep warm “WM” at any point. The griddle will remain on indefinitely until “POWER” is pressed, or the appliance is unplugged.
MEAT |
| INTERNAL TEMPERATURES |
Beef | Rare | 140°F/60°C |
| Medium | 160°F/71°C |
| Well | 170°F/76°C |
Pork | Fresh | 170°F/76°C |
| Smoked | 160°F/71°C |
| Canned | 140°F/60°C |
Lamb |
| 170°F to 180°F/76°C to 82°C |
Veal |
| 170°F/76°C |
Poultry |
| 180°F/82°C |
|
| 5 |
