Instructions / Assembly

HINTS AND TIPS

1. Cooking times can vary based on the ingredients, the temperature selected, and the

temperature of the inner pot.

2. Always use non-metal utensils in the inner pot. Metal utensils may damage the

non-stick coating of the inner pot.

3. For even browning, make sure that food is placed in an even layer on the bottom of

the inner pot or on the stainless steel rack.

4. Cooked foods may not brown or get as golden on top compared to a conventional

oven. Foods will become more browned on the bottom and crisp on the bottom

and sides.

5. If you do not manually set a temperature and time, the cooker will automatically

start at the default temperature and time.

6. When slow cooking, here are some tips to follow:

- Slow cooking retains moisture. If you wish to reduce moisture in the cooker,

remove the lid after cooking and program to simmer for 30 to 45 minutes.

- The lid is not a sealed fit. Do not lift lid during cooking unnecessarily as the

temperature will drop each time the lid is opened. Each time you remove the

lid, add an additional 10 minutes to the cooking time.

- Most meat and vegetable recipes require 8-10 hours on low and 4-6 hours on

high.

- Some ingredients are not suitable for slow cooking. Pasta, seafood, milk, and

cream should be added towards the end of the cooking time. Many things can

affect how quickly a recipe will cook, water and fat content, initial temperature

of the food and the size of the food.

- Food cut into small pieces will cook quicker. A degree of ‘trial and error’ will be

required to fully optimize the potential of your slow cooker to cook foods the

way you prefer.

- Root vegetables usually take longer to cook than meat, so try and arrange root

vegetables in the lower half of the pot.

7. Most foods are suitable for slow cooking; however there are a few guidelines that

need to be followed:

 Cut root vegetables into small, even pieces, as they take longer to cook than

meat. They should be gently sautéed for 2-3 minutes before slow cooking.

Ensure that root vegetables are always placed at the bottom of the pot and all

ingredients are immersed in the cooking liquid.

 Trim all excess fat from meat before cooking, since the slow cooking method

does not allow fat to evaporate.

 If adapting an existing recipe from conventional cooking, you may need to cut

down on the amount of liquid used. Liquid will not evaporate from the slow

cooker to the same extent as with conventional cooking.

 Never leave uncooked food at room temperature in the slow cooker.

 Do not put the glass lid in an oven, freezer, and microwave or on a

gas/electrical hob.

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