Manual

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3. Plug cord into a 120V AC outlet.
4. Turn the appropriate control dial to select temperature setting: LOW or HIGH.
5. Cook according to recipe instructions.
6. When cooking time is complete, turn the control dial to WARM to keep cooked food
warm for serving.
7. To serve, using oven mitts, carefully remove any glass lid by grasping the lid knob
and lifting the lid slightly away from you. This will allow the steam to escape before
removing the lid. Allow a few seconds for all steam to escape.
8. Hang the lid on the wire lid rest behind the stoneware liner when serving food from
the Slow Cooker. If certain foods will dry out, replace lid immediately after serving.
9. Allow Triple Slow Cooker to cool completely before cleaning, see Care & Cleaning
Instructions.
10. Even when turned OFF and unplugged, the Slow Cooker base unit and stoneware liners
remain hot for some time after using; allow unit to cool before cleaning or storing.
hiNts for sloW CooKiNg
• Lesstender,cheapercutsofmeatarebettercandidatesforslowcookingthanmore
expensive cuts.
• Meatswillnotbrownduringtheslowcookingprocess.Browningfattymeatswillreduce
the amount of fat and help to preserve color while adding richer avor. Heat a small
amount of oil in a skillet and brown meats prior to putting into the stoneware liner.
• Wholeherbsandspicesavorbetterinslowcookingthancrushedorground.
• WhencookinginaSlowCooker,rememberthatliquidsdonotboilawayliketheydo
in conventional cooking. Reduce the amount of liquid in any recipe that is not designed
for a Slow Cooker. The exceptions to this rule would be rice and soups. Remember,
liquids can always be added at a later time if necessary. If a recipe results in too much
liquid at the end of the cooking time, remove the cover and re-program the Slow Cooker
to continue to cook HIGH for 1 hour. Check every 15 minutes until the amount of liquid
is reduced. Turn the control dial to OFF when the desired consistency is achieved.
• Mostrecipesthatcallforuncookedmeatandvegetablesrequireabout6to8hourson
LOW temperature setting.
• Thehigherthefatcontent,thelessliquidneeded.Ifcookingmeatwithahighfatcontent,
use thick onion slices under it so that the meat will not sit and cook in the fat.
f necessary, use a slice of bread, a spoon, or a straining spoon to skim off excess fat
from top of foods before serving.
• Foodscutintouniformpieceswillcookfasterandmoreevenlythanfoodsleftwholesuch
as roast or poultry.
• Alwaysuseameatthermometertodetermineifmeatshavebeencookedtoproper
temperature.
• Rootvegetablessuchascarrots,potatoes,turnipsandbeetsrequirelongercookingtime
than many meats. Place them on the bottom of the Slow Cooker and cover with liquid.
Check to see they are fork-tender when meat temperature is reached. Remove meat
and continue cooking vegetables if necessary.
• Addfreshdairyproducts(milk,sourcreamoryogurt)priortoserving.Evaporatedmilk
or condensed creamed soups may be added at the start of cooking.
• Rice,noodlesandpastaarenotrecommendedforlongcookingperiods.Cookthem
separately and then add to the Slow Cooker during the last 30 minutes
SO-309609_13666_13785 BELLA 2X1.5 1x5 Triple Slow Cooker IM interior.indd 6 12-06-22 4:21 PM