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TO CLEAN:
This appliance should be cleaned after every use. After slow cooker has been allowed to cool, wash stoneware insert and glass cover in warm, soapy
water. Rinse well and dry. If food sticks to the surface of the stoneware insert, fill the insert with warm, soapy water and allow it to sit for a few hours before
cleaning. Wipe interior and exterior surfaces of the base with a soft, slightly damp cloth or sponge.
NEVER IMMERSE THE BASE IN WATER.
NEVER USE ABRASIVE CLEANSERS OR SCOURING PADS TO CLEAN THE STONEWARE INSERT OR BASE, AS THESE CAN DAMAGE THE
SURFACES.
Dishwasher Cleaning
Stoneware insert may be cleaned in an automatic dishwasher. To prevent damage, position it in rack so that it will not hit other items during cleaning.
Special Cleaning
If stoneware insert becomes stained, clean with a non-abrasive cleanser or apply a paste of baking soda with a soft cloth. To remove water spots or mineral
deposits, wipe with distilled white vinegar, or pour a small amount into the stoneware insert and let it soak. After cleaning, wash insert in warm, soapy
water, rinse and dry.
TO STORE:
Be sure all parts are clean and dry before storing. Store appliance in its box or in a clean, dry place. Never store it while it is hot or wet. To store, place
stoneware insert inside the heating base and the cover over the insert. Never wrap cord tightly around the appliance; keep it loosely coiled.
HELPFUL HINTS IN USING A SLOW COOKER:
•
The cover of the slow cooker does not form a tight fit on the stoneware insert but should be centered on the insert for best results. Do not remove the
cover unnecessarily – this will result in a major heat loss.
•
Stirring is not necessary when slow cooking. However, if cooking on HIGH, stirring occasionally will help to distribute flavors throughout the recipe.
•
For best results, the slow cooker should be at least half-filled.
•
If cooking soups or stews, allow a 2-inch space between the food and the top of the cooking pot, so ingredients can come to a simmer. When cooking
on HIGH, keep checking progress, as some soups may come to a boil.
•
Less tender, cheaper cuts of meat are better candidates for slow cooking than more expensive varieties. When possible, remove excess fat before cooking. If
recipe calls for browning the meat, brown it on a range top using a separate cooking pot and with separate utensil before placing meat in insert of slow cooker.
•
The greater the fat content of the meat, the less liquid needed for cooking. If cooking meat with a high fat content, place thick onion slices beneath it,
so the meat will not sit and cook in the fat. Roasts may be prepared in cooker without adding liquid, if cooked on LOW.
•
Always use a meat thermometer to determine proper temperature.
•
Add fresh or thawed fish or seafood to cooking pot an hour before serving, as these ingredients can fall apart during long hours of cooking.
•
Since raw vegetables usually take longer to cook than meats, cut vegetables unto uniform, bite-sized pieces (about ½ inch in diameter) before adding
them to the cooking pot.
•
If recipe calls for milk, sour cream or other fresh dairy products, add them just prior to serving, as these ingredients tend to break down during long hours of
cooking. If preferred, substitute condensed creamed soups (undiluted) or evaporated milk. Processed cheese may be substituted for naturally aged cheese.
•
Rice or pasta may be cooked separately or added uncooked to recipes no more than two hours before serving. If adding uncooked pasta, there should
be at least 2 cups of liquid in the pot. Stir occasionally to keep pieces from sticking together.
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