Amount of Liquid, Amount of Seasoning

Always unplug cord from electric outlet and allow base to cool before cleaning. Wipe base with damp cloth and dry with a soft cloth.

CAUTION: To prevent personal injury or electric shock, do not immerse slow cooker base, its cord or plugs in water or other liquid.

•Special Care For Non-Stick Finish or Slow Cooker Pot

1.A spotted white film may form on non-stick finish. This is a buildup of minerals from water and is not a defect in the finish. To remove, soak a soft cloth in lemon juice or white distilled vinegar and rub on finish. Wash non-stick finish thoroughly, rinse and dry. Recondition non-stick finish with cooking oil before using.

2.Staining of the non-stick finish may result from improper cleaning or overheating. To remove stains, use a commercial cleaner such as Dip-It®coffee pot destainer. Follow package directions for non-stick cookware.

After cleaning, wash non-stick finish thoroughly with hot soapy water, rinse and dry. Recondition non-stick finish with cooking oil before using. Do not use bleach to clean non-stick finish; it will permanently fade the color. Dip-It®coffeepot destainer can be found in most grocery or hardware stores.

TIPS FOR ADAPTING RECIPES TO SLOW COOKING

Many of your favorite oven and range top recipes can be adapted to slow cooking with a few minor changes. Here are some important points to remember.

Amount of Liquid:

Because little moisture evaporates during slow cooking, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes). For soup recipes, add all ingredients except water or broth to the pot; add only enough liquid to cover ingredients.

Amount of Seasoning:

Reduce amount of seasoning in proportion with reduced amount of liquid. Use whole or leaf herbs and spices rather than crushed or ground forms.

Slow Cooking Meats:

Less tender, expensive cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Meat can be browned in the slow cooker pot on top of the range before slow cooking. Insert meat thermometer into meat when necessary to ensure meat is cooked to desired or recommended doneness.

Slow Cooking Vegetables:

Add partially frozen vegetables, Chinese vegetables, and fresh mushrooms during last hour of cooking. Strong flavored vegetables such as spinach, eggplant, okra and collard greens should be precooked before adding to the cooker. The amount of onion normally used in your recipe should be reduced because its flavor will get stronger during cooking. In most cases, fresh vegetables take longer to cook than meats because liquid simmers rather than boils. Always cut fresh vegetables into bit-sized pieces to ensure doneness.

Slow Cooking Raw Meats and Vegetables:

Most raw meat and vegetable combinations need at least 7 to 10 hours of cooking at #3, or 4 to 6 hours at setting #4 (medium) or 2 to 3 hours on setting #5 (high).

Slow Cooking Fish and Seafood:

Fresh or thawed seafood and fish fall apart during long hours of cooking. Add these ingredients an hour before serving and cook at setting #5.

Slow Cooking Milk, Sweet or Sour Cream and Cheese:

Because milk, sour or sweet cream and cheese break down during long hours of cooking, add these ingredients just before serving or substitute undiluted condensed canned soups or evaporated milk. Processed cheese tends to give better results than aged cheese.

Rice and Pasta:

Rice and pasta may either be cooked separately or added uncooked during the last hour of cooking time. If added uncooked, make sure there is at least 1 to 1½ cups of liquid in the pot and heat is set at Setting # 3 or higher.

Dumplings:

Dumplings may be cooked in broth or gravy at Setting # 5. Drop by spoonfuls on simmering broth or gravy. Cook, covered, for 30 minutes.

Thickening Juices for Gravies and Sauces:

To thicken juices for gravies and sauces, add 2 to 3 tablespoons of quick cooking tapioca to start, or thicken by adding a smooth paste of 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Bring to a boil at Setting # 5. (Solid foods may be removed first)

Don’t remove cover During Cooking: To retain heat, moisture and food flavor, don’t remove cover during cooking unless necessary for adding additional ingredients.

GRILLING ON ELECTRIC SLOW COOKER BASE

Small quantities of food can be cooked on the non-stick coated surface of the slow cooker heating base. Follow the guidelines below. Due to the low wattage of the base, cooking time will be longer than using a larger griddle or skillet.

•Cleaning Before Using

Before grilling, wipe non-stick surface of base with a damp soapy cloth, then wipe several times to remove soap residue. Wipe dry with a soft cloth.